ISOLATION AND ANTI MICROBIAL SUSCEPTIBILITY PROFILE OF SALMONELLA IN RAW GOAT MEAT AND ASSESSMENT OF HYGIENIC PRACTICE AT BUTCHER SHOP AND ABATTOIR IN HARAR CITY, EASTERN ETHIOPIA

Abstract

Salmonella is one of the most comman foodborne pathogens and a serious problem with an increasing spread of antibiotic-resistant strains. To address these significant issues cross sectional study was conducted from January 2023 to June 2024 on apparently healthy slaughtered goats at the municipal abattoir of Harar City. This study was conducted to isolate Salmonella, evaluate its antimicrobial susceptibility profiles, and assess hygienic practices in slaughterhouses and butcher shops. A total of 224 swab samples were collected from abattoir and butcher shops. The International Organization for Standardization (ISO,6579 2007) recommended techniques were employed for the isolation of Salmonella. Isolates were subjected to 11 antimicrobial by using the Kirby–Bauer disk diffusion method for antimicrobial susceptibility profiles. Hygiene and sanitation data were collected using a pretested structured questionnaire and observational checklist. The collected data were analyzed using STATA version 15 software. Out of the total examined sample, 14.3%, were positive for Salmonella, of which 9.8% from a butcher shop and 4.5% were from the abattoir. There is a statistically significant difference in the isolation of Salmonella between abattoir and butchershop (p<0.05). The two-way frequency table of association showed that there was a statistically significant difference between the educational status of goat meat handlers with their respond on awareness about zoonosis, wearing protective cloth when handling meat, and manner of hand washing. The isolates were 100% resistant to Tetracycline, Amoxicillin and Ampicillin. On the other hand, isolates were 100% susceptible Norfloxacilin, Ciprofloxacilline, Gentamycin, and Kanamycin. Out of the total isolates, 90.65% developed multidrug resistance, with 37.5%, 43.75%, and 9.4% showed resistance for three, four, and five antimicrobail classes, respectively. The slaughterhouses and butcher shop did not adhere to required sanitation and hygienic conditions and multiple antimicrobial-resistant profiles of Salmonella isolates which implies the health risk of raw and undercooked meat consumption. Therefore, training about meat hygiene, aware the public not to consume raw meat, and regulatory control of antibiotic usage were recomanded.