ASSESSMENT OF BEEF HANDLING PRACTICES AND ITS Salmonella CONTAMINATION ALONG THE BEEF SUPPLY LINE IN MAYA CITY, OROMIA, ETHIOPIA

Abstract

The current cross-sectional study was conducted from February 2024 to September 2024 to assess beef handling practices and its Salmonella contamination along the beef supply line in Maya City. Two hundred and fifty samples, comprising feces, carcass swabs, and environmental swabs, underwent analysis using standard methods to ascertain the prevalence of Salmonella. In addition, a carefully designed survey was conducted among a sample of 100 participants to collect socio-demographic information and to identify possible risk factors linked to Salmonella contamination in beef. Out of 100 respondents, 20 abattoir workers, 30 butchery workers, and 50 beef consumers participated in the study. The prevalence of Salmonella in various sample sources was 16.8% (n=42/250). Among these, feces accounted for 14% (n=12/85), carcass swabs for 5% (n=2/42), retail beef for 33.33% (n=15/45), and environmental swabs for 16.25% (n=13/80). The Salmonella strains that were susceptible to azithromycin, cephalothin, ciprofloxacin, and ceftriaxone showed susceptibility rates of 97.6%, 90.5%, 88.1%, and 85.7%, respectively. On the other hand, the strains displayed resistance to tetracycline, ampicillin, cephalosporin, and amoxicillin at rates of 92.85%, 85.7%, 83.33%, and 78.57%, respectively, with intermediate susceptibility to chloramphenicol at 80.95%. Out of the 42 Salmonella isolates, 45.23% showed resistance, with 23.8% being resistant to two drug classes and 21.43% resistant to three drug classes, indicating their categorization as multi-drug-resistant. A striking 90% of abattoir workers were unaware of the potential public health risk posed by contaminated carcasses. In addition, all the workers in the slaughterhouses and butcher shops did not receive any job-related training or medical checkups. Approximately 70% of individuals showed a preference for consuming uncooked beef, whereas about 74% were unaware of the potential risk of Salmonella transmission from consuming contaminated beef. In summary, this research revealed that Salmonella contamination in beef primarily occurred within the beef supply chain and at butcher shops. A portion of these Salmonella strains exhibited resistance to the tested antimicrobials. Therefore, considering the aforementioned findings, it is advisable to conduct regular health monitoring for abattoir employees and uphold stringent hygiene protocols in abattoirs associated with the beef manufacturing chain.