MEAT HYGIENIC PRACTICE, STAPHYLOCOCCUS AUREUS ISOLATION AND ITS ANTIMICROBIAL SUSCEPTIBILITY TEST IN BEEF AT MUNICIPAL ABATTOIR AND RETAIL SHOP IN CHIRO TOWN, WEST HARARGE ZONE, ETHIOPIA

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.