Title: Prevalence, Antimicrobial susceptibility pattern and associated risk factors for Salmonella

Abstract:

Salmonella species and Escherichia coli are important food borne pathogens affecting humans and animals. They are among the most important causes of infection that are associated with the consumption of contaminated food. This study was aimed to determine the prevalence, antimicrobial susceptibility patterns and associated risk factors for Salmonella species and E. coli in raw meat from butchery houses of Mekelle, Northern Ethiopia.
Methodology: A cross-sectional study was conducted from January to September 2019. Socio-demographic data and risk factors were collected using predesigned questionnaire. Meat samples were collected aseptically from the butchery houses and transported using ice box to Mekelle University, College of Veterinary Sciences for the isolation and identification of Salmonella species and E. coli. Antimicrobial susceptibility patterns were determined using Kirby disc diffusion method. Data obtained were cleaned and entered in to Statistical Package for the Social Sciences version 22 and logistic regression models with odds ratio were calculated. P-value < 0.05 was considered as statistically significant.
Results: A total 153 out of 384 (39.8%) of the meat specimens were found to be contaminated. The contamination of Salmonella species and E. coli were 15.6% (n=60) and 20.8%) (n=80), respectivey. Mixed contamination (Salmonella species and E. coli) was observed in 13 (3.4 %) of the analyzed. Poor washing hands regularly (AOR = 8.37; 95% CI: 2.75-25.50) and not using gloves during meat handling (AOR=11. 28; 95% CI: (4.69-27.10) were associated with an overall bacterial contamination about 95.5% of the tested isolates were sensitive to chloramphenicol and norfloxacine while resistance of amoxyclav_amoxicillin and erythromycin were both isolated bacteria species. The overall multi drug resistance pattern for Salmonella and E. coli were 51.4% (n=19) and 31.8% (14), respectively.
Conclusion: Of the 153 (153/384) contaminated raw meat, 60 (15.6%) and 80 (20.8%) were contaminated by Salmonella species and E. coli, respectively. Poor hand washing practice and not using glove during meat handling showed significant association with bacterial
contamination. Multidrug