Yohans Halo, Mitiku Birhan Agmas, Tassew Habtamu
Department of Veterinary Science, School of Animal Science and Veterinary Medicine, College of Agriculture and Environmental Science, Bahir Dar University, Bahir Dar, Ethiopia.
Vet Med (Auckl). 2022 Nov 2;13:299-311. doi: 10.2147/VMRR.S373738. eCollection 2022.
Microbiological contamination in fish origin foods is the leading risk for public health. Among the range of pathogenic bacterial species that cause fish food borne diseases is . The pathogenic strains of cause diarrhea by producing and releasing toxins and can also be the cause of food spoilage in fish.
A cross-sectional study was conducted to assess hygienic practices of fish handlers, to evaluate bacterial load and antimicrobial resistance patterns of along the fish value chain in Northwest Ethiopia. Systematic and purposive sampling techniques were used for uncooked and cooked fish samples respectively.
From a total of 180 fish samples, 36 (20%) were positive for . From 115 uncooked and 65 cooked fish samples examined, 27 (23.5%) and 9 (13.8%) had . The highest mean bacterial count was observed in raw fish samples (6.13 × 10 cfu/g), followed by cooked fish samples (2.81 × 10 cfu/g). Among the interviewed fish handlers, 83.3%, 76.7% and 80% of respondents had good knowledge and attitude towards using a clean cutting-and-filleting board, storing raw and cooked foods separately and using an apron for reducing the risk of fish contamination, respectively. All 36 isolates were 100% sensitive to ciprofloxacin and gentamycin. Of the isolates subjected to tetracycline, 55.6% were resistant, 8.3% were intermediate and 36.1% were susceptible.
This study revealed that there was a lack hygienic practice and high profiles were observed. Hence, it could be wise to advise the fish harvesters, fish traders, hotels and restaurants about fish food safety practices from harvesting to consumption to improve fish food safety practices and quality standards of fish harvested and sold in northwest Ethiopia.
鱼类源食品中的微生物污染是公共卫生的主要风险。在导致鱼类食源性疾病的一系列致病细菌物种中，[具体细菌名称未给出]就是其中之一。[具体细菌名称未给出]的致病菌株通过产生和释放毒素导致腹泻，并且还可能是鱼类食品腐败的原因。
开展了一项横断面研究，以评估鱼类处理人员的卫生习惯，评估埃塞俄比亚西北部鱼类价值链中[具体细菌名称未给出]的细菌载量和抗菌药物耐药模式。分别对生鱼和熟鱼样本使用系统抽样和目的抽样技术。
在总共180份鱼样本中，36份（20%）[具体细菌名称未给出]检测呈阳性。在检测的115份生鱼样本和65份熟鱼样本中，分别有27份（23.5%）和9份（13.8%）[具体细菌名称未给出]呈阳性。生鱼样本中观察到的平均细菌计数最高（6.13×10 cfu/g），其次是熟鱼样本（2.81×10 cfu/g）。在接受访谈的鱼类处理人员中，分别有8
