Prevalence, Antimicrobial Susceptibility Pattern and Associated Risk Factors for Salmonella Species and Escherichia Coli from Raw Meat at butchery houses in Mekelle, Tigray, Northern Ethiopia

doi:10.21203/rs.3.rs-35867/v1

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Prevalence, Antimicrobial Susceptibility Pattern and Associated Risk Factors for Salmonella Species and Escherichia Coli from Raw Meat at butchery houses in Mekelle, Tigray, Northern Ethiopia

https://doi.org/10.21203/rs.3.rs-35867/v1

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Background:

Salmonella species and Escherichia coli (E. coli) are important foodborne pathogens affecting humans and animals. They are among the most important causes of infection that are associated with the consumption of contaminated food. This study was aimed to determine the prevalence, antimicrobial susceptibility patterns and associated risk factors for Salmonella species and E. coli in raw meat from butchery houses of Mekelle, Northern Ethiopia.

Method

A cross-sectional study was conducted from January to December 2019. Socio-demographic data and risk factors were collected using a predesigned questionnaire. Meat samples were collected aseptically from the butchery houses and transported using icebox to Mekelle University, College of Veterinary Sciences for the isolation and identification of Salmonella species and E. coli. Antimicrobial susceptibility patterns were determined using Kirby disc diffusion method. Data obtained were cleaned and entered into Statistical Package for the Social Sciences version 22 and logistic regression models with odds ratio were calculated. P-value < 0.05 was considered as statistically significant.

Results

A total of 153 out of 384 (39.8%) of the meat specimens were found to be contaminated. The contamination of Salmonella species and E. coli were 15.6% (n=60) and 20.8%) (n=80), respectively. Mixed contamination (Salmonella species and E. coli) was observed in 13 (3.4 %) of the analyzed. Poor washing hands regularly (AOR = 8.37; 95% CI: 2.75-25.50) and not using gloves during meat handling (AOR=11. 28; 95% CI: (4.69‑27.10) were associated with an overall bacterial contamination

About 95.5% of the tested isolates were sensitive to chloramphenicol and norfloxacin while the resistance of amoxyclav_amoxicillin and erythromycin were both isolated bacteria species. The overall multidrug resistance pattern for Salmonella and E. coli were 51.4% (n=19) and 31.8% (14), respectively.

Conclusion

Of the 153 (153/384) contaminated raw meat, 60 (15.6%) and 80 (20.8%) were contaminated by Salmonella species and E. coli, respectively. Poor handwashing practice and not using glove during meat handling showed significant association with bacterial contamination. Multidrug-resistant showed in Salmonella species and E. coli were 19 (51.4%) and 14 (31.8%), respectively.

Infectious Diseases

Antimicrobial Susceptibility test

butchery houses

E. coli

raw meat

Salmonella species

Food safety remains a concern of global human health [1]. The difficulties in securing optimal hygienic food handling practices in developing countries are the leads to food contamination [2]. Above two-third, (70%) of the diarrheal diseases in developing countries are reported to be the consumption of contaminated food [1]. Food associated with the animal origin is the cause of over 60% of human pathogens [2]. Meat can be infected or carry a wide range of microorganisms, which are potentially pathogenic for humans [3]. Most of the bacteria that contaminate the meat are zoonotic bacteria including E. coli and Salmonella species [4, 5].

The annual estimated incidence of Salmonella species in the USA is more than 1.2 million illness, 23,000 hospitalizations, and 450 deaths [6] with the highest cost burden [7]. In Europe, infections caused by Salmonella species are the second leading cause of bacterial foodborne illness [8]. The estimated economic burden of human salmonellosis and E. coli strain could be high as 3 billion euros per year as reported by the european food safety authority [9].

As indicated in different studies in Ethiopia, the prevalence rate of Salmonella species and E.cooli in raw meat samples were from 2.5–14.7% [10–16].

Indiscriminate use of antibiotics in livestock production, as well as human diseases in developing countries, lead to increase antimicrobial-resistant (AMR) bacteria [17]. The annual estimated death of individuals due to antimicrobial resistance in the USA and Europe is 23,000 [18] and 25,000[19], respectively. The global death of individuals due to antimicrobial-resistant bacteria estimated to be 700,000 [20].

Meat is highly vulnerable to microbiological hazards and therefore need careful handling, transporting and storing. Un hygienic condition during handling of raw meat during the meat value chain implied a possible risk of infection [21]. Salmonella species and E. coli are among the common bacteria that can contaminate the meat along the meat chain.

Therefore, due to the lack of data in the study area, this study was intended to carry out the prevalence, antimicrobial susceptibility pattern and associated factors for Salmonella species and E. coli from raw meat at butchery houses in Mekelle, Tigray, Ethiopia.

Study area and study design

The study was conducted in Mekelle, Tigray Regional State, Northern Ethiopia. Mekelle is the capital city of the regional state found located at 390291E and 130 301N latitudes and longitude at a distance of 783 Km north of Addis Ababa. The capital city covers an area of 109 square kilometres with an elevation is 2,084 m/s above the sea level. The climatic condition of the area is characterized by semi-arid weather with bimodal rainfall patterns, with an average annual rainfall of 479 to 650 mm. The annual average temperature is 20.9°C with an annual mean humidity of 75.4% [22]. A cross-sectional study was conducted from January to September 2019. All the butchery shops in Mekelle City were included in the study.

Sampling technique and size determination

Sampling technique

Consecutive sampling technique was employed to recruit the butchery houses. Raw meats from each of the butchery house were collected by using a simple random sampling technique using lottery methods.

Sample size determination

The sample size was determined using a single proportion. The calculation was based on a prevalence of 50%, 5% desired absolute precision (or error) and 95 % confidence interval using the formula.

Where n = required sample size; p = expected prevalence and a desired absolute precision (d) of 0.05, Z-value = 1.96. Therefore, a total of 384 samples butchery houses used for this study were 384.

Data Collection and Sample Processing

Socio-demographic, hygiene and sanitation practice data were collected from the individuals working in the butchery shops. from the study participant in the butchery houses.

Sample collection, handling and transportation

Raw meat samples were collected in a labelled sterile bottle following aseptic techniques and were transported in a buffer peptone water broth (BPWB) in the icebox to Mekelle University, College of Veterinary Sciences, Microbiology and public health laboratory for microbiological and antimicrobial susceptibility testing.

Bacterial Isolation

Salmonella species: were isolated and identified according to the technique recommended by the international organization for standardization. Detection of salmonella species was performed using the standard guidelines from ISO 6579: 2002. This isolation and identification procedure involves principal stages including pre-enrichment, selective enrichment, selective plating and conformation using biochemical test [23].

Pre-enrichment

Raw meat specimens were the pre-enriched inappropriate amount of buffered peptone water and lactose broth in (1:9) ratio or twenty-five grams raw meat was placed in 225 ml of peptone water or lactose broth to produce high resuscitation rates for bacteria and promote intense growth. The sample mixture was shaken approximately for 2 minutes and was incubated at 37±1oC for 24 hours [24].

Selective enrichment

Selenite F broth was used for selective enrichment purpose. About 1ml of the pre-enriched broth was transferred into a tube containing 10 ml of Selenite F broth and was incubated at 37°C for 24 hours [24].

Isolation of Salmonella species

Xylose lysine deoxycholate (XLD) agar, macConkey ager, salmonella and shigella agar (SSA) and bismuth sulfite (BS) agar plates were used for plating out and identification. A loop full of inoculums from Selenite broth cultures were inoculated into XLD, BS, SSA and MacConkey ager plates and was incubated at 37^OC for 24 hours. After incubation, the plates were examined for the presence of typical and suspect colonies. Typical colonies of Salmonella grown on XLD-agar have a black centre and a light transparent zone of reddish colour due to the colour change of the media while H2S negative variants grown on XLD agar are pink with a darker pink centre. On BS agar, Salmonella colonies are brown, grey or black, sometimes with a metallic sheen. Typical colonies of Salmonella on SSA are with a black centre (spot black at centre), 1 mm to 2 mm in diameter, and cause the color of medium to change to typical colonies or suspected colonies were selected from the selective plating media, streaked onto the surface of pre-dried nutrient agar plates and incubated at 37^oC for 24 hrs then indicated to figure 1 [24].

Isolation of Escherichia coli:

Isolation of E. coli was conducted following standard procedure. Upon arrival to the laboratory, all pre-enriched buffered peptone water broth raw meat samples were subsequently inoculated to MacConkey agar and were incubated at 37 _OC overnight bacterial growth were subjected in to lactose fermenter and non-lactose fermenter and the lactose fermenter colony was sub-cultured to Eosin methylene blue (EMB) agar and were incubated at 37 °C for 24 hours. Colonies showing typical dark red to purple red with metallic sheen was taken as E. coli isolates then indicated to figure 2 [25].

Biochemical Tests

Identification of Salmonella species and E. coli was done using different biochemical tests including catalase, triple sugar iron (TSI) agar, Methyl red (MR), urease, indole, motility (SIM agar) and citrate tests. Colonies that showed red slant with yellow butt and H2 S production, Indole negative, methyl red positive, citrate positive and urease negative were confirmed as Salmonella species whereas colonies that showed yellow slant and acid butt with no hydrogen sulfide, Indole positive, motile, methyl red positive, citrate negative and urease negative were confirmed as E.coli [25].

Antimicrobial susceptibility testing

Modified Kirby-Bauer disc diffusion technique was used to perform antimicrobial susceptibility test. The pure colony of E. coli and Salmonella species were tested in separate mueller hinton agar. With a sterile wire loop, five colonies of similar morphological type were transferred to a tube containing 2ml normal slain solution (NSS). E. coli and Salmonella species separate suspension were prepared and matched with McFarland standard (0.5) and was seeded using applicator cotton swab to the muller-hinton agar and put the paper impregnated antibiotic disks within 15 minutes. Petri-dish was incubated at 37o_C for 16-18 hrs. After 18 hrs incubation, each plate was examined, and the diameters of the complete inhibition zones noted and measured using callipers and classified as sensitive, intermediate, and resistant by the clinical laboratory standards institute (CLSI) [26]

Data Quality Control

Data completeness, expired date of media and disks and sterility test of media were performed before data collection and sample inoculation. Quality control strain (E. coli ATCC 35218) was used to check the performance of the media and antibiotic disks.

Data management and Analysis

Statistical Package for Social Sciences (SPSS) version 22 software for windows was used. Descriptive analysis was presented using tables. Binomial and multinomial regression was used to determine association contamination rate and bacterial isolates were determined by calculating odds ratio and 95% confidence interval and P-value < 0.05 was considered as statistically significant.

Ethical Clearance

Ethical clearance was obtained from the ethical review board (ERC-1217/2019) of Mekelle University, College of Health Sciences. Study participants and/or their relatives were informed about the procedures and significance of the study. Consent was obtained from participant and owners of the butchery house. Each data results were kept confidentially. All laboratory tests were free of any charge and results were communicated to relevance offices and community for beneficiary measures.

Socio-demographic characteristics

Of the total 384 study participants, 344 (89.6%) were males. The majority 329 (85.7%) of the study participants were in the age range of 31-40 years. The educational status of 109 (28.4%) and 108 (28.1%) the study participants were college/university and high school, respectively whereas thirty-six of the participants (9.4%) were illiterates. The work experience of the majority of the participants, 240 (62.5%) was 2-5 years as indicated in table 1.

Prevalence of Salmonella species and E.coli from raw meat samples

A total of 384 butchery houses were included in the study. One raw meat sample was from each of the butchery houses. One hundred fifty-three (39.8%) of meat contaminants (Salmonella and E. coli) were recovered from the collected raw meat specimens. Sixty (15.6%) Salmonella species, eighty (20.8%) E. coli and thirteen mixed contamination (3.4%) (Salmonella and E. coli) were revealed from the raw meat samples.

Associated Risk factors for meat contamination

Risk factors that showed significant association in multivariate logistic regression analysis of meat contamination were poor regularly washing hands (AOR = 8.37; 95% CI: 2.75-25.50) and not using gloves during meat handling and selling (AOR=11. 28; 95% CI: (4.69-27.10) as indicated in table 2.

Associated Risk factors for Salmonella species and Escherichia coli contamination

Among the associated risk factories of handling money with bare hand during raw meat selling (AOR = 6.98; 95% CI: 2.46- 19.86), Cutting board can transfer (AOR=10.50; 95% CI: 2.49- 44.27) and not using gloves during meat handling (AOR= 4.87; 95% CI: 1.13 - 21.06) were found to be significantly associated with Salmonella species and handling money with bare hand during raw meat selling (AOR=10.89; 95% CI: 3.48 - 34.05) and sources of water (AOR= 9.67; 95% CI: 4.22- 22.16) and poor hand washing regularly (AOR= 56.69; 95% CI: 11.95 - 268.88) were found to be significantly associated with E. coli as indicated in table 3.

Antimicrobial Susceptibility Test

Sixteen antimicrobial discs were used to assess the susceptibility pattern of isolates. All of the tested (n=44) E. coli isolates were sensitive to cotrimoxazole, sulfisoxazole/ sulphamethoxazole, trimethoprim, ciprofloxacin, gentamicin and ceftriaxone whereas their sensitivity to nalidixic acid, chloramphenicol, norfloxacin and nitrofurantoin were 93.2%) (n=41), 95.5% (n=42), 95.5% (n=42) and 84.1%) (n=37), respectively. The sensitivity of E. coli to doxycycline hydrochloride, cefotaxime, kanamycin and streptomycin were 27 (61.4%), 25 (56.8%), 25 (56.8%) and 25 (56.8%), respectively.

Similarly, all of the tested isolates (n=37) of Salmonella species were sensitive to gentamicin, norfloxacin and ciprofloxacin, whereas the sensitivity for nalidixic acid, sulfisoxazole/Sulphametoxazole, trimethoprim, cefotaxime, doxycycline hydrochloride, ceftriaxone, and kanamycin were 35 (94.6%), 35 (94.6%), 35 (94.6%), 31 (83.8%), 31 (83.8%), 31 (83.8%), and 30 (81.8%), respectively as indicated in table 4.

Multidrug resistance of Salmonella and E. coli isolates

Nineteen (51.4%) of the isolates of the Salmonella species and fourteen (31.8%) of the isolates of E. coli were showed multidrug resistance (MDR) in table 5.

Bacterial contaminants of meat were assessed on meat specimen from the butchery houses. Meat contaminants (Salmonella species and E. coli) were detected in 39.8% (153/384) of the analyzed raw meat samples. Of which, 15.6% (n = 60) and 20.8% (n = 80) of the specimens were contaminated with Salmonella species and E. coli, respectively.

The overall contamination rate of Salmonella species in the butcher shop was 15.6%. This result was in line with prevalence reports from Ethiopia [27–29]. This was higher than the contamination rate reported from retail or butcher shops in Pakistan [30], Burkina Faso [31] and Ethiopia [16, 32–34]. But was lower than other reports from Ethiopia [29, 35–38] and Mexico [39]. The overall contamination rate of E. coli in the butcher shop was 20.8%. This was consistent with other studies in the United States [40]. But higher than the other reports from Ethiopia [12, 13 and 41]. However, it was lower than reports from Turkey [42], Canada [43], Burkina Faso [31], and Ethiopia [44–47]. The variations in the prevalence of Salmonella species and E. coli might be due to the differences in meat handling for human consumption, personnel hygiene and differences in hygiene measures taking during transportation. Other differences might be differences in sample type, differences in the origin of the samples or by geographical differences, differences in study methods and materials employed by the investigators.

Antimicrobial-resistant for Salmonella species and E. coli isolates against antibiotics were presented. Salmonella isolates showed resistance to amoxyclav_amoxicillin (86.5%), erythromycin (56.8%), nitrofurantoin (43.2%) and streptomycin (29.7%). The resistance rate of nitrofurantoin in this study was in line with another study conducted in Ethiopia [37]. Whereas E. coli isolates showed resistance to amoxyclav_amoxicillin (88.6%), erythromycin (75%), cefotaxime (43.2%), streptomycin 43%), doxycycline hydrochloride (38.6%), and kanamycin 43.2%). The resistance rate of erythromycin [48] and streptomycin [12] conducted in Ethiopia were consistency with the present study. And also streptomycin and cefotaxime which were carried out in Egypt were in line with our present finding [49].

The observed higher level of antimicrobial resistance might be attributed to the widespread and indiscriminate use of antibiotics in animals for medication and other prophylaxis purposes. This difference might be due to small sample sizes for the data, nature of the drug, presence of a different strain of the bacteria, development of resistant gene, their low-frequency usage for prevention and control of disease in food animals in the study area. Antimicrobial resistance has the potential to adversely affect human health by causing illness that is more difficult to treat because of the resistance profile of the microorganism. This higher resistance profile of both isolates to amoxyclav_amoxicillin (Clavulanic Acid) and erythromycin might be attributed to a high level of utilization of this drug both in veterinary and human medicines due to its relatively cheaper price and ready availability to the local community in the current study area.

The overall multidrug resistance showed in Salmonella species was 51.4% whereas, for E. coli, the multidrug resistance observed was 31.8%. The multidrug resistance observed in this study showed resistance to three and above different classes of antibiotics [50]. Five (26.3%), two (10.5%), one (5.3%) isolates of Salmonella species showed MDR to three and above, four and five classes of antibiotics respectively. Whereas five (35.7%), one (7.1%), one (7.1%) isolates of E. coli showed MDR to three and above, four and five classes of antibiotics respectively. The MDR finding in the present study was in line with a report from Ethiopia [29]. However, the current finding result was higher than other studies conducted in Ethiopia [28, 37]. On the other hand, our finding of multiple drug resistance isolates of E. coli was lower than other reports from Ethiopia, [40, 47 and 48]. This difference in multi-drug resistance development in both Salmonella and E. coli might be due to the widespread and indiscriminate use of the commonly available antimicrobials both in the veterinary and public health practices.

In the present study, 153 out of 384 (39.8%) of the samples were found to be positive raw meat contamination rate. Poor hand washing regular and not using glove during meat handling showed significant association. Thirty-nine (88.6%) and thirty-three (75%) isolates of E. coli showed resistance for amoxiclav-amoxicillin and erythromycin respectively whereas thirty-two (86.5%) and twenty-one (56.8%) isolates of Salmonella species revealed resistance for amoxiclav-amoxicillin and erythromycin, respectively. Besides, the prevalence of multiple drug resistance such as 51.4% of Salmonella species and 31.8% of E. coli isolates.

There is a need to provide regular training to the butchery houses workers on best practices of food handling in all aspects of food hygiene and safety. Since the current study was conducted in a specific area, it is also recommended that further studies should be made using larger sample size and covering a wider area.

MDR= Multidrug-resistant, CLSI = Clinical laboratories Standards institute, SPSS= Statistical Package for Social Sciences

Authors’ contributions

HAT, DG, AGK and MA were participating in designing the proposal, sample collection, experimental work and writing and approving the manuscript. All authors read and approved the final manuscript.

Availability of data and materials

Not applicable.

Ethics approval and consent to participate

The study was ethically approved by the ethical review committee of Mekelle University College of Health Sciences.

Consent for publication

Not applicable.

Competing interests

The authors declare that they have no competing interests.

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Table 1: Socio-demographic characteristics of study participates working in the butchery houses in

Mekelle, Tigray, Ethiopia, 2019

Factors (Variable)	Value	Frequency (%)
Age	18-30	36 (9.4)
	31-40	329 (85.7)
	>==41	19 (5.0)
Sex	Female	40 (10.4)
	Male	344 (89.6)
Education States	Illiterate	36 (9.4)
	Read and Write	43 (11.2)
	Primary	88 (22.9)
	High school	108 (28.1)
	College/University	109 (28.4)
Work Experience	<=1	19 (5.0)
	2-5	240 (62.5)
	6-10	106 (27.6)
	>=10	19 (5.0)

Table 2: Risk factors that associated with bacterial isolates from the contaminated meat samples in Mekelle, Tigray, Ethiopia, 2019

Factors (Variable)		Frequency (%)	Bacterial contaminants ( Salmonella and E. coli )
Factors (Variable)		Frequency (%)	COR (95%CI) P-Value	AOR (95%CI) P-Value
Wash hands regularly
	Yes	185 (48.2)	Reference	Reference
	No	199 (51.8)	84.5 (35.3- 202.6) 0.001	8.37 (2.75-25.50) 0.001
Using gloves
	Yes	181( 47.1)	Reference	Reference
	No	203 (52.9)	43.3 (21.8-86.1) 0.001	11.28 (4.69—27.10) 0.001
Strict Separation b/n clean & dirty
	Yes	189 (49.2)	Reference	Reference
	No	195 (50.8)	0.53 (0.35- 0.81) 0.003	0.38 (0.17–0.85) 0.019
Knife can be transfer disease
	Yes	185 (48.2)	Reference	Reference
	No	199 (51.8)	44.7 (21.97-90.85) 0.001	3.33 (1.16-9.56) 0.025
Cleaning equipment’s After work
	Yes	184 (47.9)	Reference	Reference
	No	200 (52.1)	60.9 (28.02-132.5) 0.001	6.08 (2.08-17.82) 0.001

CI-Statistically significant at 95% confidence interval, p-value= 0.05%, COR-Crude Odds Ratio, AOR-Adjusted Odds Ratio

Table 3: Risk factors associated with Salmonella species and E. coli isolates from contaminated raw meat in Butchery houses of Mekelle, Tigray, Ethiopia, 2019

Factors (Variable)			Frequency (%)		*Salmonella* species		*Escherichia coli*
Factors (Variable)			Frequency (%)		COR (95%CI)	AOR (95%CI)	COR (95%CI)	AOR (95%CI)
Wash hands regularly
	Yes			185 (48.2)	Reference		Reference
	No			199 (51.8)	24.57 (8.720-69.244)*	1.49 (0.23-9. 59)	83.73 (20.19-347.29)*	56.69 (11.95-264.88)*
Washing hand properly
	Yes			184 (47.9)	Reference		Reference
	No			200 (52.1)	13.01 (5.76-29.41)*	0.61 (0.12 – 3.04)	21.21 (9.45-47.60)*	1.19 (0.17-8.32)
Using gloves
	Yes			181 (47.1)	Reference	Reference	Reference
	No			203 (52.9)	35.59 (10.93-115.87)*	4.87 (1.13- 21.06)*	18.88 (8.78-40.60)*	1.05 (0.17-6.43)
Using hot water to clean
	Yes			189 (49.2)	Reference		Reference
	No			195 (50.8)	18.11 (7.08-46.31)*	2.07 (0.46-9.33)	29.12 (11.45-74.06)*	0.61 (0.09-3.98)
Cutting Board can transfer
	Yes			181 (47.1)	Reference		Reference
	No			203 (52.9)	35.59 (10.93-115.87)*	10.50 (2.49- 44.27)*	42.14 (15.01-118.27)*	1.65 (0.07-38.68)
Cleaning equipment’s After work
	Yes			184 (47.9)	Reference		Reference
	No			200 (52.1)	24.90 (8.84-70.18)*	0.73 (0.12-4.34)	40.27 (14.35-112.98)*	2.42 (0.24-24.13)
Sources of water
		Tap	119 (30.99)		Reference		Reference
		Well	265 (69.01)		2.91 (1.69- 5.01)*	0.47 (0.23-1.04)	26.85 (14.18- 50.81)*	9.67 (4.22- 22.16)*
Equipment’s rested in dirty surface during working
		Yes	174 (45.31)		Reference		Reference	Reference
		No	210 (54.7)		3.09 (1.69-5.65)*	1.04 (0.41-2.59)	10.83 (5.24-22.41)*	4.68 (1.69 - 12.93)*
Handling money
		Cashier	188 (48.96)		Reference	Reference	Reference	Reference
Butcher with Bare hands			196 (51.04)		14.01 (5.49-35.80)*	6.98(2.46- 19.86)*	17.82 (7.54-42.14)*	10.89 (3.48 - 34.05)*
Cutting table
		Separate for difference	188 (49)		Reference	Reference	Reference	Reference
		Single	209 (54.4)		0.20 (0.11-0.38)*	0.16 (0.07- 0.33)*	1.66 (1.02-2.68)*	5.15 (2.11-12.57)*

*-Statistically significant at 95% confidence interval, COR-Crude Odds Ratio, AOR-Adjusted Odds Ratio

Table 4: Antimicrobial susceptibility patterns of E. coli and Salmonella species isolates from contaminated raw meat in Butchery houses of Mekelle, Tigray, Ethiopia, 2019

Antibiotic type	Status of an antimicrobial agent against the isolates
Antibiotic type	E. coli (n=44)			Salmonella species (n=37)
R (%)		I (%)	S (%)	R (%)	I (%)	S (%)
Nalidixic Acid	-	3 (6.8)	41 (93.2)	2 (5.4)	-	35 (94.6)
Norfloxacine	2 (4.5)	-	42 (95.5)	-	-	37 (100)
Chloramphenicol	2 (4.5)	-	42 (95.5)	3 (8.1)	11 (29.7)	23 (62.2)
Trimethoprim	-	-	44 (100)	2 (5.4)	-	35 (94.6)
Ciprofloxacin	-	-	44 (100)	-	-	37 (100)
Erythromycin	33 (75)	5 (11.4)	6 (13.6)	21 (56.8)	2 (5.4)	14 (37.8)
Gentamicin	-	-	44 (100)	-	-	37 (100)
Kanamycin	19 (43.2)	-	25 (56.8)	-	7 (18.2)	30 (81.8)
Streptomycin	19 (43.2)	-	25 (56.8)	11 (29.7)	-	26 (70.3)
Sulphamethoxazole	-	-	44 (100)	-	2 (5.4)	35 (94.6)
Ceftriaxone	-	-	44 (100)	4 (10.8)	2 (5.4)	31 (83.8)
Co-trimoxazole	-	-	44 (100)	2 (5.4)	-	35 (94.6)
Nitrofurantoin	1 (2.3)	6 (13.6)	37 (84.1)	16 (43.2)	5(13.5)	16 (43.3)
Cefotaxime	19 (43.2)	-	25 (56.8)	5 (13.5)	1 (2.7)	31 (83.8)
Doxycycline	17 (38.6)	-	27 (61.4)	6 (16.2)	-	31 (83.8)
Amoxyclav_Amoxicillin	39(88.6)	3 (6.8)	2 (4.6)	32 (86.5)	3 (8.1)	2 (5.4)

I= Intermediate, R= Resistance, S= Sensitive

Table 5: Multiple drug resistance of Salmonella and E. coli isolates from contaminated raw meat in Butchery houses of Mekelle, Tigray, Ethiopia, 2019

Anti-microbial

Salmonella species (N=37)

E. coli (N=44)

Resistance pattern

Isolates

N (%)

Resistance pattern

Isolates

N (%)

Three

NIT

1 (5.3)

AMC

2 (14.3)

NIT

AMC

5 (26.3)

AMC

1 (7.1)

AMC

1 (5.3)

CTX

AMC

1 (7.1)

AMC

1 (5.3)

AMC

5 (35.7)

AMC

1 (5.3)

AMC

1 (7.1)

CTX

AMC

1 (7.1)

Four

NIT

AMC

1 (5.3)

AMC

1 (7.1)

AMC

2 (10.5)

NIT

AMC

1 (7.1)

NIT

AMC

1 (5.3)

AMC

1 (5.3)

CTR

CTX

AMC

1 (5.3)

NIT

AMC

1 (5.3)

NIT

AMC

1 (5.3)

Five

CTR

COT

CTX

AMC

1 (5.3)

CTX

AMC

1 (7.1)

Total MDR isolates

19(51.4)

14 (31.8)

NB: AMC: Amoxyclav_Amoxicillin (Clavulanic Acid), CIP: Ciprofloxacin, C: Chloramphenicol, COT: Co-trimoxazole (Trimethoprim/Sulphamethoxazole), CTR: Ceftriaxone, CTX: Cefotaxime (Cephotaxime), DO: Doxycycline Hydrochloride, E: Erythromycin, GEN: Gentamicin, K: Kanamycin, NA: Nalidixic Acid, NIT: Nitrofurantoin, NX: Norfloxacin, S: Streptomycin, SF: Sulfisoxazole/Sulphamethoxazole and TR: Trimethoprim

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Prevalence, Antimicrobial Susceptibility Pattern and Associated Risk Factors for Salmonella Species and Escherichia Coli from Raw Meat at butchery houses in Mekelle, Tigray, Northern Ethiopia

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Version 1

Abstract

Figures

Introduction

Materials And Methods

Study area and study design

Sampling technique and size determination

Sampling technique

Sample size determination

Data Collection and Sample Processing

Sample collection, handling and transportation

Bacterial Isolation

Biochemical Tests

Antimicrobial susceptibility testing

Data Quality Control

Data management and Analysis

Ethical Clearance

Results

Socio-demographic characteristics

Prevalence of Salmonella species and E.coli from raw meat samples

Associated Risk factors for meat contamination

Associated Risk factors for Salmonella species and Escherichia coli contamination

Antimicrobial Susceptibility Test

Multidrug resistance of Salmonella and E. coli isolates

Discussion

Conclusion

Abbreviations

Declarations

References

Tables

Status:

Version 1