Abstract:
One of the more recently identified foodborne pathogens is E. coli O157:H7. In Ethiopia, one
of the most popular foods is raw meat. Unhygienic methods of processing and distributing
meat, however, raise the possibility of meat contamination and subsequent human infection.
Cross sectional study was conducted on assessment of meat handling practices and occurrence
of Escherichia coli O157:H7 in beef meat and meat associated contact surfaces along the meat
supply chain in Haramaya District, Eastern Ethiopia fro m April to November 2022 I solation
and identification were passed in different processes at laboratory . Out of 976 samples
examined at Haramaya municipal abattoir, Butchers shop , Haramaya university abattoir, and
student cafeteria provided 25 (10.08%), 18 (7.5%), 10 (4.03%), and 3 (1.25%) positive
Escherichia coli O157:H7 , respectively . Of these results, 7 (22.58%) from excrement, 5
(16.12%) from the hide, 4 (12.23%) from hook, and 4 (12.23%) from meat samples at the
abattoir and 7 (29.17%) fr om hook, 5 (20.83%) from meat, and 4 (16.7%) from cutting board
at Butchers shop were significant differences among sample sources. In general, E. coli
O157:H7 was shown to have a high prevalence in the feces samples, hide swab samples, and
meat samples obt ained from cattle slaughtered at Haramaya municipal abattoir and high
prevalence at the meat and meat contact surfaces at Butchers shop from four study sites
