Escherichia coli O157:H7 is considered the most prevalent food borne pathogen that has gained increasing attention worldwide in recent years. A cross sectional study was undertaken from January 2018 to September 2018 on carcass swab and utensil at slaughter house as well as meat and utensil obtained from butcher shop at Jimma town to isolate identify and assess association risk factor of Escherichia coli O157:H7 and its antimicrobial susceptibility patterns. From total of 288 samples 51 of them were biochemically positive for Escherichia coli. From those isolated by biochemical tests four of them were found to be positive for Escherichia coli O157:H7 strain as confirmed by Biolog incubation manual. Among the samples (144) from slaughter house examined 3 of the E. coli O157:H7 isolates were found to be positive for E. coli O157:H7. Two of the isolates were identified from carcass and one from hanging up wire at slaughter house while the rest one was from meat at butcher shop. The antimicrobial susceptibility investigation of 4 E. coli O157:H7 isolates using 12 commonly marketable antimicrobial discs revealed that the isolates were susceptible to eight antimicrobials from 75% to 100%. Results of the present study indicated that an overall resistance of 100%, 75%, 50% and 25% was observed to Ampicillin, Neomycin, Cefoxitin and Oxytetracycline respectively. Multi drug resistance to three drugs was detected in 1 (25%) of the isolates. This study indicates the possible risk of E. coli O157:H7 particularly for the consumers who have the habit of eating raw or undercooked meat. These findings stress the need for implementation of E. coli O157:H7 prevention and control strategies from slaughter house to butcher shop and consumption of meat.
| Published in | American Journal of Bioscience and Bioengineering (Volume 9, Issue 2) |
| DOI | 10.11648/j.bio.20210902.12 |
| Page(s) | 40-48 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Abattoir, Antimicrobial, Butcher Shop, Escherichia Coli O157:H7, Isolation, Jimma, Raw Meat
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APA Style
Eshetu Shumi, Tadele Tolosa, Mukarim Abdurahaman, Abebe Olani, Matios Lekew, et al. (2021). Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia. American Journal of Bioscience and Bioengineering, 9(2), 40-48. https://doi.org/10.11648/j.bio.20210902.12
ACS Style
Eshetu Shumi; Tadele Tolosa; Mukarim Abdurahaman; Abebe Olani; Matios Lekew, et al. Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia. Am. J. BioSci. Bioeng. 2021, 9(2), 40-48. doi: 10.11648/j.bio.20210902.12
AMA Style
Eshetu Shumi, Tadele Tolosa, Mukarim Abdurahaman, Abebe Olani, Matios Lekew, et al. Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia. Am J BioSci Bioeng. 2021;9(2):40-48. doi: 10.11648/j.bio.20210902.12
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Download@article{10.11648/j.bio.20210902.12,
author = {Eshetu Shumi and Tadele Tolosa and Mukarim Abdurahaman and Abebe Olani and Matios Lekew and Diriba Taddese},
title = {Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia},
journal = {American Journal of Bioscience and Bioengineering},
volume = {9},
number = {2},
pages = {40-48},
doi = {10.11648/j.bio.20210902.12},
url = {https://doi.org/10.11648/j.bio.20210902.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20210902.12},
abstract = {Escherichia coli O157:H7 is considered the most prevalent food borne pathogen that has gained increasing attention worldwide in recent years. A cross sectional study was undertaken from January 2018 to September 2018 on carcass swab and utensil at slaughter house as well as meat and utensil obtained from butcher shop at Jimma town to isolate identify and assess association risk factor of Escherichia coli O157:H7 and its antimicrobial susceptibility patterns. From total of 288 samples 51 of them were biochemically positive for Escherichia coli. From those isolated by biochemical tests four of them were found to be positive for Escherichia coli O157:H7 strain as confirmed by Biolog incubation manual. Among the samples (144) from slaughter house examined 3 of the E. coli O157:H7 isolates were found to be positive for E. coli O157:H7. Two of the isolates were identified from carcass and one from hanging up wire at slaughter house while the rest one was from meat at butcher shop. The antimicrobial susceptibility investigation of 4 E. coli O157:H7 isolates using 12 commonly marketable antimicrobial discs revealed that the isolates were susceptible to eight antimicrobials from 75% to 100%. Results of the present study indicated that an overall resistance of 100%, 75%, 50% and 25% was observed to Ampicillin, Neomycin, Cefoxitin and Oxytetracycline respectively. Multi drug resistance to three drugs was detected in 1 (25%) of the isolates. This study indicates the possible risk of E. coli O157:H7 particularly for the consumers who have the habit of eating raw or undercooked meat. These findings stress the need for implementation of E. coli O157:H7 prevention and control strategies from slaughter house to butcher shop and consumption of meat.},
year = {2021}
}
TY - JOUR T1 - Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia AU - Eshetu Shumi AU - Tadele Tolosa AU - Mukarim Abdurahaman AU - Abebe Olani AU - Matios Lekew AU - Diriba Taddese Y1 - 2021/04/23 PY - 2021 N1 - https://doi.org/10.11648/j.bio.20210902.12 DO - 10.11648/j.bio.20210902.12 T2 - American Journal of Bioscience and Bioengineering JF - American Journal of Bioscience and Bioengineering JO - American Journal of Bioscience and Bioengineering SP - 40 EP - 48 PB - Science Publishing Group SN - 2328-5893 UR - https://doi.org/10.11648/j.bio.20210902.12 AB - Escherichia coli O157:H7 is considered the most prevalent food borne pathogen that has gained increasing attention worldwide in recent years. A cross sectional study was undertaken from January 2018 to September 2018 on carcass swab and utensil at slaughter house as well as meat and utensil obtained from butcher shop at Jimma town to isolate identify and assess association risk factor of Escherichia coli O157:H7 and its antimicrobial susceptibility patterns. From total of 288 samples 51 of them were biochemically positive for Escherichia coli. From those isolated by biochemical tests four of them were found to be positive for Escherichia coli O157:H7 strain as confirmed by Biolog incubation manual. Among the samples (144) from slaughter house examined 3 of the E. coli O157:H7 isolates were found to be positive for E. coli O157:H7. Two of the isolates were identified from carcass and one from hanging up wire at slaughter house while the rest one was from meat at butcher shop. The antimicrobial susceptibility investigation of 4 E. coli O157:H7 isolates using 12 commonly marketable antimicrobial discs revealed that the isolates were susceptible to eight antimicrobials from 75% to 100%. Results of the present study indicated that an overall resistance of 100%, 75%, 50% and 25% was observed to Ampicillin, Neomycin, Cefoxitin and Oxytetracycline respectively. Multi drug resistance to three drugs was detected in 1 (25%) of the isolates. This study indicates the possible risk of E. coli O157:H7 particularly for the consumers who have the habit of eating raw or undercooked meat. These findings stress the need for implementation of E. coli O157:H7 prevention and control strategies from slaughter house to butcher shop and consumption of meat. VL - 9 IS - 2 ER -
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