Levels of Escherichia coli as Bio-Indicator of Contamination of Fish Food and Antibiotic Resistance Pattern Along the Value Chain in Northwest Ethiopia.

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2022-11-02 eCollection Date: 2022-01-01 DOI:10.2147/VMRR.S373738

Halo Yohans, Birhan Agmas Mitiku, Habtamu Tassew

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引用次数: 1

Abstract

Introduction: Microbiological contamination in fish origin foods is the leading risk for public health. Among the range of pathogenic bacterial species that cause fish food borne diseases is Escherichia coli. The pathogenic strains of Escherichia coli cause diarrhea by producing and releasing toxins and can also be the cause of food spoilage in fish.

Methods: A cross-sectional study was conducted to assess hygienic practices of fish handlers, to evaluate bacterial load and antimicrobial resistance patterns of Escherichia coli along the fish value chain in Northwest Ethiopia. Systematic and purposive sampling techniques were used for uncooked and cooked fish samples respectively.

Results: From a total of 180 fish samples, 36 (20%) were positive for Escherichia coli. From 115 uncooked and 65 cooked fish samples examined, 27 (23.5%) and 9 (13.8%) had E. coli respectively. The highest mean bacterial count was observed in raw fish samples (6.13 × 10⁵ cfu/g), followed by cooked fish samples (2.81 × 10⁴ cfu/g). Among the interviewed fish handlers, 83.3%, 76.7% and 80% of respondents had good knowledge and attitude towards using a clean cutting-and-filleting board, storing raw and cooked foods separately and using an apron for reducing the risk of fish contamination, respectively. All 36 isolates were 100% sensitive to ciprofloxacin and gentamycin. Of the Escherichia coli isolates subjected to tetracycline, 55.6% were resistant, 8.3% were intermediate and 36.1% were susceptible.

Conclusion and recommendation: This study revealed that there was a lack hygienic practice and high Escherichia coli profiles were observed. Hence, it could be wise to advise the fish harvesters, fish traders, hotels and restaurants about fish food safety practices from harvesting to consumption to improve fish food safety practices and quality standards of fish harvested and sold in northwest Ethiopia.

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埃塞俄比亚西北部作为鱼类食品污染生物指标的大肠杆菌水平和价值链上的抗生素耐药性模式

导言:鱼类食品中的微生物污染是公众健康的主要风险。在引起鱼类食源性疾病的致病菌种类中有大肠杆菌。致病性大肠杆菌菌株通过产生和释放毒素引起腹泻，也可能是鱼类食物变质的原因。方法:进行了一项横断面研究，以评估鱼类处理人员的卫生习惯，评估埃塞俄比亚西北部鱼类价值链上大肠杆菌的细菌负荷和耐药性模式。对生鱼和熟鱼分别采用系统和有目的的取样技术。结果:180份鱼标本中，大肠杆菌阳性36份(20%)。在115个生鱼和65个熟鱼样本中，分别有27个(23.5%)和9个(13.8%)含有大肠杆菌。生鱼平均细菌数最高(6.13 × 105 cfu/g)，熟鱼次之(2.81 × 104 cfu/g)。在受访的鱼类处理人员中，83.3%、76.7%及80%的受访者分别对使用干净的切片板、分开存放生熟食及使用围裙以减低鱼类受污染的风险有良好的认识和态度。36株分离株对环丙沙星和庆大霉素均100%敏感。感染四环素的大肠杆菌中，55.6%为耐药，8.3%为中等耐药，36.1%为敏感。结论和建议:本研究揭示了卫生实践的缺乏，并观察到高大肠杆菌谱。因此，明智的做法是向鱼类捕捞者、鱼类贸易商、酒店和餐馆提供有关从捕捞到消费的鱼类食品安全做法的建议，以改善鱼类食品安全做法和在埃塞俄比亚西北部捕捞和销售的鱼类的质量标准。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.