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Hygienic status of beef butcher shop facilities and antibiotic resistance profile of Salmonella enterica in Ethiopia

  • Food Microbiology - Research Paper
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Abstract

The microbiological quality of meat is influenced by the conditions of hygiene prevailing during production and handling. Thus, this study aimed to assess the prevalence of Salmonella enterica and its antimicrobial resistance, load of hygiene indicator bacteria including E. coli (ECC), coliforms (CC), total coliform (TCC), Enterobacteriaceae (EB) and aerobic plate count (APC), and meat handler’s food safety knowledge and hygiene practices in butcher shops in two cities, Addis Ababa and Hawassa in Ethiopia, during 2020 and 2021. A total of 360 samples of beef carcasses (n = 120), knives (n = 60), chop** boards (n = 60), weighing balance (n = 60), and personnel’s hands (n = 60) were randomly collected for microbial analysis. Besides, 120 participants were selected to participate in a food safety knowledge and hygiene practices assessment. The S. enterica isolates were identified by agglutination test followed by qPCR targeting invA gene. Phenotypic antimicrobial resistance profiles of S. enterica were determined using disk diffusion assays as described in CLSI. The ECC, CC, TCC, EB, and APC populations were quantified by plating onto petrifilm plates. A structured questionnaire was used to determine food safety knowledge and hygiene practices of participants. Overall prevalence of S. enterica was 16.7% (95% CI, 8.3—26.7) and location seems to have no effect (p = 0.806). Only 20% of the S. enterica were resistant to ampicillin and tetracycline. However, the majority (80%) of S. enterica isolates were susceptible to the panel of 11 antimicrobials tested. The overall mean ± SD (log CFU/cm2) of ECC, CC, TCC, EB, and APC were 4.31 ± 1.15; 4.61 ± 1.33; 4.77 ± 1.32; 4.59 ± 1.38 and 5.87 ± 1.52, respectively. No significant difference (p = 0.123) in E. coli contamination was observed between samples of beef carcasses and chop** boards. The EB contamination showed no significant difference (p > 0.05) among sample sources. The APC contamination levels on beef carcass were significantly higher (p > 0.05) than other sample sources. A total of 56% (95% CI: 46.7 – 65.0) of the participants had poor knowledge and 65% (95% CI: 56.7 – 73.3) had poor hygiene practices towards food safety. This study highlighted the poor hygiene status of butcher facilities with a potential risk of beef safety. Thus, appropriate food safety control strategies and inspection is needed at retail establishments.

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Data Availability

The data supporting the findings of this study are presented within the manuscript and as supplementary material. The raw data generated during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors are grateful to staff of Animal Health institute, Haramaya University, Hawassa University and Kansas State University for supporting the microbial analysis of the study by providing consumables and laboratory services. The authors also would like extend their gratitude to butcher shop workers for their collaboration during the study time.

Funding

The authors were funded by the United States Agency for International Development (USAID) Bureau for Food Security under Agreement # AID-OAA-L-15–00003 as part of Feed the Future Innovation Lab for Livestock Systems. Any opinions, findings, conclusions, or recommendations expressed here are those of the authors alone.

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Authors and Affiliations

  1. School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Dire Dawa, Ethiopia

    Andarge Zelalem & Meseret Chimdessa

  2. Animal Health Institute, Sebeta, Ethiopia

    Tafesse Koran, Abebe Olani & Abde Aliy

  3. Department of Food Science & Technology, College of Agriculture, Hawassa University, Hawassa, Ethiopia

    Kebede Abegaz

  4. Univeristy Laboratory Management Directorate, Central Laboratories, Haramaya University, Dire Dawa, Ethiopia

    Zelalem Abera

  5. College of Veterinary Medicine, Haramaya University, Dire Dawa, Ethiopia

    Bahar Mummed

  6. School of Public Health, College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia

    Selam Fentahun

  7. Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA, 30602, USA

    Carla L. Schwan

  8. Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA

    Jessie L. Vipham

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Contributions

Andarge Zelalem participated in the experimental and project design, method development, validation, experimental activities, analyzing and interpreting the data, drafting and writing the manuscript. Kebede Abegaz and Jessie L. Vipham participated in experimental and project design, conceptualization, methodology, validation, fund acquisition, supervision, reviewing and editing the manuscript. Tafesse Koran, Abebe Olani, Abde Aliy, Zelalem Abera, Bahar Mummed, Meseret Chimdessa, Selam Fentahun and Carla L. Schwan participated in experimental design, experimental activities, analyzing and interpreting data. All authors have read and approved the final manuscript.

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Correspondence to Andarge Zelalem.

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Highlights

• The S. enterica was recovered from beef with prevalence rate of 16.7% in butcher shops.

• Majority (80%) of the S. enterica isolates were susceptible to 11 antimicrobials tested.

• The mean ± SD (log CFU/cm2) of generic E. coli (4.31 ± 1.15) and Enterobacteriaceae (4.59 ± 1.38) indicates existence of meat safety risks.

• Among the sampled beef carcasses, 18.3% for E. coli and 15.0% for aerobic plate count were within the acceptable limit set by Ethiopian standards of beef specification

• 56% of the participants had poor knowledge towards food safety

• 65% of the participants had poor hygiene practices towards food safety

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Zelalem, A., Koran, T., Abegaz, K. et al. Hygienic status of beef butcher shop facilities and antibiotic resistance profile of Salmonella enterica in Ethiopia. Braz J Microbiol 55, 1703–1714 (2024). https://doi.org/10.1007/s42770-024-01312-2

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