Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

BMC Microbiology

Research Article

Asdesach Tafese¹  Takele Beyene¹  Ephrem Tora¹  Fanos Tadesse¹  Akafete Teklu Fite¹  Tadele Genu¹  Tariku Jibat Beyene²  Ashenafi Feyisa Beyi³  Mesula Geloye Korsa⁴  Lieven De Zutter⁵  Eric Cox⁵  Bruno Maria Goddeeris⁶  Tamirat Kaba⁷ 

[1] College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia;College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia;Business Economics Group, Wageningen University, Hollandseweg 1, 6706 KN, Wageningen, The Netherlands;College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia;Department of Animal Sciences, University of Florida, Gainesville, FL, USA;College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia;The Asia-Pacific Centre for Animal Health, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia;Faculty of Veterinary Medicine, University of Gent, Ghent, Belgium;Faculty of Veterinary Medicine, University of Gent, Ghent, Belgium;Division Animal and Human Health Engineering, Katholieke Universiteit Leuven, Leuven, Belgium;Holetta Research Center, Ethiopian Institute of Agricultural Research, Holetta, Ethiopia;

关键词: Antimicrobial susceptibility;    Beef;    Butcher shops;    Escherichia coli;    Minced beef;    Restaurants;   

DOI  :  10.1186/s12866-017-0964-z

 received in 2016-08-14, accepted in 2017-02-24,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundEthiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans.MethodsA total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates.ResultsE. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs.ConclusionsThe present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.

【 授权许可】

CC BY   
© The Author(s). 2017