HYGIENIC PRACTICE ASSESSMENT, ISOLATION AND ANTIMICROBIAL SUSCEPTIBILITY PROFILE OF Escherchia coli O157: H7 ALONG THE FISH SUPPLY CHAIN OF LAKES IN HARAMAYA, EASTERN ETHIOPIA

Abstract

Fish is one of the nutritionally better source of food which require better handling. Good hygienic handling practice at any stake holder of fish chain may increase its quality which in turn increase demand for consumption. A cross-sectional study with the aim of assessment of hygienic handling practice with isolation of Escherchia coli O157:H7 along Fish Supply chain of Lakes in Haramaya District was carried out from October 2021 to May 2022. Among 420 total samples; 210 from lake and 210 from market, examined for presence of Escherchia coli O157:H7, 2.1% over all prevalence of organism were isolated. Prevalence per sampling site indicated that 3.8% and 0.5% from Lake and Market respectively. Similarly, 1.54%, 5.71% and 4.00% of this pathogen were isolated out of 210 samples collected from Lake Adele, Haramaya Lake and Tinike respectively. Prevalence per sample type indicated that, 5.7 % of filleted Fish, 2.4 % of stored Fish, 0% from ready to eat sample, also 1.0% FES, 2.9% were isolated from freshly caught fish samples; visceral sample, fresh meat and skin. To consider intrinsic and extrinsic factor of contamination, prevalence per origin of sample revealed that 1.0%, 2.4% and 2.9% of this organism were isolated from Fish associated environmental sample, different fish sample and freshly caught sample respectively. The significant association exist among sample Site. However no significant association were observed among Lakes, origin of sample and sample types. The isolate were 100% susceptible to Enoxacin. Only 37.5% isolate susceptible to Nalidixic acid However 62.5 % isolate were shown intermediate susceptibility. However, the isolate has shown 100% resistance against Cefoxitine, Streptomycin, Ciprofloxacin, Amoxicillin and Ampicillin. The survey finding indicated that; most respondent show good hygienic practice, being that 100 % of participant do not reheat left over. 100% do not handle fish when they got sick .71.4% cover face during coughing or sneezing, 57.9% not wearing jewelry while working. However, except 68% consumer, out of all respondents, only 38.1% always dispose inedible fish part properly. beside this only 23.8% do cook fish with appropriate heating. In conclusion, Presence of this organism on freshly arrived sample could be resulted at early stage of autolysis, while isolation of this pathogen from viscera clearly indicate the organism obtained from water and resistance to antibiotic enable us xiv to estimate likely hood of contamination of water bodies with resistant strain of either livestock, human or environmental origin which could lead to public health threat. Proper fish cooking could reduce the public health risk, fisher man should feed the aquatic bird in better way that can minimize contamination of water body. Good hygienic practice behavior could achieve maximum food security and safety as well. Additionally, environmental sanitation and food safety regulation will increase the future development in increment of healthy and wealth of this particular community.