Journal of Food: Microbiologia, Segurança e Higiene
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Detection and Antimicrobial Resistance Profile of E. coli O157:H7 from Slaughterhouses and Butcher Shops in Bishoftu Town, Central Oromia, Ethiopia

Fufa Abunna*, Muhabaw Yimana, Hika Waketole, Takele Beyene, Bekele Megersa

Raw beef consumption is an old tradition and a much favored dish by the majority of Ethiopians. However, prevailing unhygienic processing and distribution practices likely contribute to beef contamination leading to foodborne infections. A cross-sectional study was carried out to investigate the occurrence of E. coli O157:H7 and evaluate its antimicrobial resistance profile in slaughterhouses and butcher shops in Bishoftu town, Ethiopia. A total of 352 samples (120 fecal, 92 beef cut, and 140 environmental swabs) were collected. The isolation and identification process was carried out using selective enrichment media, followed by a latex agglutination test. The isolates were tested for their resistance against 13 antimicrobials using the standard disk diffusion method. Out of 352 samples, 14 (3.97%) were found to be positive for E. coli O157:H7 serotype; of which, 28.6% (4/14), 21.4% (3/14), and 50% (7/14) were from fecal, beef, and environmental swab samples respectively. A significant difference in the occurrences of the pathogen was observed among the sources of samples (p<0.05). Results of the antimicrobial susceptibility test revealed high resistance to three commonly used drugs: Tetracycline (100%), erythromycin (92.8%), and ampicillin (64.3%). All of the E. coli O157 isolates were found to be susceptible to azithromycin, cefotaxime, and chloramphenicol. Of the 14 isolates, 12 (85.8%) of them were found to be resistant to three or more classes of antimicrobial agents. E. coli O157:H7 was detected in samples collected from meat and environmental samples implying the health risk of raw and undercooked meat consumption. Results also showed occurrences of multiple antimicrobial-resistant E. coli O157:H7. Therefore, the current study warrants the need of implementing appropriate hygienic measures in slaughterhouses and butcher shops to safeguard public health.