ASSESSMENT OF HYGIENIC PRACTICE, ISOLATION AND IDENTIFICATION OF ESCHERICHIA COLI FROM BEEF MEAT AND ENVIRONMENTAL SAMPLE AT WOLAITA SODO MUNICIPAL ABATTOIR AND BUTCHERY SHOP, SOUTHERN, ETHIOPIA

Abstract

E. coli is one of the most dangerous foodborne bacteria causing disease and mortality in humans have been increasing around the world. Cross-sectional studies were used from March to September, 2022. The objective of this study was to isolate and identify E. coli from beef meat at Sodo municipal abattoir and butchery shop, and assessment of hygienic practice, SNNP Region, Ethiopia. To achieve the objectives of this study, the data were collected from 78 Beef meat sample, 36 Fecal, 36 water and 234 swab samples from both abattoir and butchers’ workers and semi structured interview questionnaire, and site observation checklist were used. From total of 384 samples tested 33(8.6%) were positive for E. coli. From these 33(8.6%) positive samples 16 (7.41%) were from abattoirs and 17 (10.12%) were from butcher houses. In the abattoir 2.8% from meat, 2.8% hand swab, 2.8% knife swab, 19.44% fecal and 2.8% from water sample was positive for E. coli. From butcher house 21.4% from meat, 2.4% hand swab, 2.4% from knife swab and 11.9% from fecal was positive for E. coli. All E. coli isolates were then checked for their susceptibility pattern by 6 selected antibiotics. The isolated E. coli were found to be susceptible to 97% Enrofolxacin, 78.8% Oxy tetracycline, 78.8% Streptomycin, 72.8% Tetracycline, 63.6% Gentamycin susceptible. The resistant level of E. coli was 100% for Amoxicillin. This study has also attempted to cast light on features about the hygienic practices of slaughter staff pertaining to food safety and general hygiene. The results indicated that there were poor personal and general hygiene and that the workers did not focus on hygienic handling of meat. The study results suggest the need for interventions through the provision of food safety training to improve hygienic meat handling practices along the beef supply chain. Improving the infrastructure of the slaughterhouses and retail shops for strengthening food quality control systems by the government regulatory bodies to verify hygienic meat production and marketing at all stages needs more attention