ABSTRACT
Background:Thermophilic Campylobacter spp. namely; Campylobacter jejuni and coli cause acute diarrheal diseases in humans worldwide; although these species are known to occur in the intestinal tract of a wide variety of domestic and wild animals. Objective: Little is known about the presence of these bacteria in various food animals as possible sources of infection to humans in Ethiopia. Therefore this study was undertaken to determine the prevalence of thermophilic Campylobacter species in sheep and goat carcasses at a private export abattoir in Debre-Zeit; Ethiopia. Methods: A cross-sectional study was conducted on apparently healthy sheep and goat slaughtered at a private export abattoir in Debre-Zeit; from October 2007 to March 2008. Sheep carcasses (mutton) (n=218) and goat carcasses (n=180) were analyzed for Campylobacter spp. Swabs were taken from four different sites on the carcasses (crutch; abdomen; thorax and breast) at different stages of slaughtering processes (before evisceration; after evisceration and after washing). Results: Campylobacter spp were isolated from 40 (10.1) out of 398 carcasses examined. There was no statistically significant difference in the rate of isolation of Campylobacter species in different swabbing sites. Of the 40 thermophilic campylobacter isolates; C. jejuni and C. coli accounted for 29 (72.5) and 11 (27.5); respectively. Conclusions: The results of this study revealed the presence of campylobacter in sheep and goat carcasses; indicating possible risks of infection to people through the consumption of raw/under-cooked meat. Coordinated actions are needed to reduce or eliminate the risks posed by this organism at various stages of slaughtering process
Subject(s)
Abattoirs , Campylobacter , Goats , PrevalenceABSTRACT
Background: Escherichia coli O157:H7 (E. coli O157:H7) is now recognized as a major cause of diarrhoea; hemorrhagic colitis and hemolytic-uremic syndrome worldwide. Consumption of raw or undercooked meat of bovine origin has been the most common means of transmitting this organism. Methodology: Over a period of 7 months (October 2006 to April 2007); a total of 738 raw meat samples were collected from bovines (n= 250); sheep (n=243) and goat (n=245) and investigated for the presence of E. coli O157: H7. Antimicrobial susceptibility testing was performed using the disk diffusion method. Results: E. coli O157:H7 were isolated from 31 (4.2) out of 738 meat samples examined. Among meat samples examined; the highest prevalence (8) was recorded in beef; followed by lamb and mutton (2.5) and goat meat (2). The isolated strains were found to be susceptible (100) to amikacin; chloramphenicol; gentamicin; kanamycin; nalidixic acid; norfloxacin; polymyxin B and trimethoprim-sulfamethoxazole. Multidrug resistance to three or more drugs was detected in 7/31 (22.6) strains. Conclusions: The results of this study revealed the presence of E. coli O157:H7 in retail raw meats reaching consumers; indicating possible risks of infection to people through the consumption of raw/under-cooked meat or cross-contamination of other food products. Coordinated actions are needed to reduce or eliminate the risks posed by this organism at various stages in food chain. Multiple drug resistant isolates detected in the present study may pose a threat to humans and further limit therapeutic options