Abstract:
The meat is potentially subjected to contamination from a range of sources within and outside
animal during the slaughter of animal and during its processing. The place of slaughter, the
environment of the slaughter house, the floor of the retail outlet, the air in the out let and the
vehicle used for the transport of the meat from the slaughter house to the retail outlet act as the
external sources for the contamination of the meat. Study conducted from September 2020 to
September 2021 with the objective of assessment of the prevalence of S. Aureus in sample from
abattoir and butcher shops as well as to assess meat hygienic handling practices being
experienced in the selected study area and antibiotic susceptibility test of S.aureus. A cross sectional study was conducted where a simple random sampling method was used to select
butcher shops, and the municipal abattoir was purposively selected. From total 210 swab
sample taken from the abattoir and butcher shop, 55(26.2%) were positive for S. aureus.
Depending on the source of sample the prevalence in the butcher house was higher than the
abattoir. In butcher house 34(32.2%) sample and 21(20%) in abattoir sample, showing
statistically significant variation in the prevalence of S. aureus among sample sources (OR=1.9;
CI=1-3.59; p value=0.043). A structured questionnaire survey was used to assess meat hygienic
handling at the municipal abattoir and butcher shops. Among risk factor associated with S.
aureus contamination. Logistic regression analysis revealed that, potential risk factors were;
proper hand washing, health check, training, and detergent they use were showed a statistically
significant association with the proportion of S. aureus contamination). In conclusion, S. Aureus
is a major meat contaminant in abattoir and butcher shop is due to inadequate food safety
training and low level of hygienic practices. S. aureus isolates were developed resistance to
various antimicrobial agents. Resistance to chloramphenicol, Amoxicillin ad Ampicillin has
been recorded in all S. aureus isolates Therefore, improving the food safety knowledge and
handling practice of meat handlers is important to prevent S. Aureus foodborne intoxications.
