Debeli Tadesse Amente, Shimelis Mangistu Hailu, Dr. Dinaol Belina Kitila, Adem Hiko Washie and Sufiyan Abdi Musa
Escherichia Coli O157:H7 is among the most newly recognized foodborne pathogens. One of the cause for Escherichia Coli O157:H7 pathogens was eating contaminated raw meat commonly in Ethiopia. However, poor hygienic processing and the practices of distribution are danger for contamination of beef meat leading to human infection. The current study was investigating the occurrence of E. coli O157:H7 in beef meat and meat associated contact surfaces along the supply chain in Haramaya District, Eastern Ethiopia. Across sectional study was used to know the occurrence of E. coli O157:H7 in meat and meat contact surfaces along the supply chain in Haramaya University and Haramaya town abattoirs, meat retail shops and Haramaya University students’ cafeteria from April to November, 2022. The isolation and identification of process of E. coli O157:H7 passed through different procedures and steps with enrichment of samples with buffered peptone water (BPW) and incubated in 37 oC for overnight. The incubated samples were streaked onto MacConkey agar and incubated overnight. Colonies with pink color onto MacConkey agar were streaked on Eosin methylene blue (EMB) and then incubated overnight. Colonies with metallic green sheen on EMB were streaked on nutrient agar for farther identification of organisms using biochemical tests (Indole test, Methyl red test, Vogues Proskauer test, Triple sugar iron test and citrate utilization test) (HiMedia, Pvt., India). Colonies with positive for biochemical tests again streaked onto sorbitol MacConkey agar supplemented with 2.5mg/l cefixime and 0.5mg/l of potassium tellurite. The last identification E. coli O157:H7 from beef meat and meat associated contact surface was done by serological identification of organisms with latex agglutination tests. Out of 976 examined samples, 56(5.73%) were positive for E. coli O157:H7. Among the positive result 25 (10.08%), 18 (7.5%), 10 (4.03%) and 3 (1.25%) were samples taken from Haramaya town abattoir, Meat retail shops, Haramaya University abattoir and student cafeteria. Of these results, 7 (22.58%) from feces, 5 (16.12%) from the hide, 4 (12.23%) from hook and 4 (12.23%) from meat samples at the abattoir and 7 (29.17%) from hook, 5 (20.83%) from meat and 4 (16.7%) from cutting board at meat retail shops were significant differences among sample sources. Generally, high occurrence of E. coli O157:H7 in beef meat and meat associated contact surfaces was obtained in the present study in study area. Therefore, the study areas both abattoirs, meat retail shops and Haramaya University student cafeteria should give attention national and international guidelines.
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