Abstract:
Salmonella is a major cause of food borne disease in the world, with an increasing concern
for the emergence and spread of antimicrobial-resistant strains. A cross-sectional study was
conducted between April, 2022 and June, 2024 to isolate and identify salmonella from beef
meat and assessing the hygienic practice status at slaughterhouse and retailer shops of Harar
city. A total of 360 samples comprising , meat swab sample, environmental swab sample,
hand swab sample, water sample, equipment swab sample and vehicle swabs sample were
collected and examined for the presence of Salmonella. Sixty respondents consisting of 30
abattoir workers and 30 butchery workers were participated in the survey study. The overall
prevalence of Salmonella along the source of contamination was 76(21.1%). The specific
prevalence of Salmonella based on sample source the highest was obtained from slaughter
house workers hand and slaughter house water samples, 38.4% and 38.4% respectively
compared to the isolates obtained from axe (3.84%, 1/26), slaughter knife (15.3%),
hook(15.3%), slaughter floor(19.2%), slaughter neat (30.7%) and vehicle used to transport
meat (34.6%). Whereas out of the 19 isolates from retailer (butcher) shops, 30.7% (8/26), 20%
(5/25),8%(2/25,) and 4.35% (2/46) were recovered from the meat, worker, hook, knife and
axes respectively. There was statistically significant difference along the source of
contamination on beef meat (X2 =16.28, 10.946 P <0.05). The antimicrobial susceptibility test
showed 100% of Salmonella isolates showed maximum susceptibility to Kanamycin (k).
Whereas (24)54.5%, (23)52.3%, (18)40.9%, (10)22.7% and (3)6.8% to Gentamycine
Sulphonamides, Ampicillin, Amoxicillin clavulanic acid and Streptomycin respectively.
However all isolates 100% showed resistance against Tetracycline. Therefore, beef meat
provided to the city was found less hygienic and not safe for human consumption. Thus, urgent
intervention program is essential to minimize the risk associated with consumption of beef
meat contaminated with Salmonella. Finally, the authors recommended that the use of
standardized procedures in slaughtering and handling of beef meat, provision of training on
best practice of handling of meat for handlers and raising the level of awareness of people.
