Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia

Eshetu Shumi, T. Tolosa, Mukarim Abdurahaman, A. Olani, Matios Lekew, Diriba Taddese
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引用次数: 2

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.
埃塞俄比亚Jimma牛肉中大肠杆菌157:H7的表型特征、药敏模式及危险因素分析
大肠杆菌O157:H7被认为是最普遍的食源性病原体,近年来在世界范围内引起了越来越多的关注。2018年1月至2018年9月,对吉马镇屠宰场的胴体棉絮和器具以及肉店的肉类和器具进行了横断面研究,以分离、鉴定和评估大肠杆菌O157:H7的关联危险因素及其抗菌药敏模式。288份样本中,51份大肠杆菌生化检测呈阳性。经生化检测分离的病例中,经《生物培养手册》确认,其中4例大肠杆菌O157:H7菌株呈阳性。在检查的屠宰场样本(144份)中,发现3份分离的O157:H7大肠杆菌呈阳性。其中2个分离株来自胴体,1个来自屠宰场的挂线,其余1个来自肉店的肉类。对4株O157:H7大肠杆菌进行药敏调查,结果表明,该菌株对8种抗菌素的敏感性在75% ~ 100%之间。本研究结果显示,对氨苄西林、新霉素、头孢西丁和土霉素的总耐药率分别为100%、75%、50%和25%。其中1株(25%)对3种药物多重耐药。这项研究表明,大肠杆菌O157:H7的可能风险,特别是对于那些习惯吃生的或未煮熟的肉的消费者。这些发现强调需要从屠宰场到肉店和肉类消费实施O157:H7大肠杆菌预防和控制战略。
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