Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia

Escherichia coli O157:H7 is considered the most prevalent food borne pathogen that has gained increasing attention worldwide in recent years. A cross sectional study was undertaken from January 2018 to September 2018 on carcass swab and utensil at slaughter house as well as meat and utensil obtained from butcher shop at Jimma town to isolate identify and assess association risk factor of Escherichia coli O157:H7 and its antimicrobial susceptibility patterns. From total of 288 samples 51 of them were biochemically positive for Escherichia coli. From those isolated by biochemical tests four of them were found to be positive for Escherichia coli O157:H7 strain as confirmed by Biolog incubation manual. Among the samples (144) from slaughter house examined 3 of the E. coli O157:H7 isolates were found to be positive for E. coli O157:H7. Two of the isolates were identified from carcass and one from hanging up wire at slaughter house while the rest one was from meat at butcher shop. The antimicrobial susceptibility investigation of 4 E. coli O157:H7 isolates using 12 commonly marketable antimicrobial discs revealed that the isolates were susceptible to eight antimicrobials from 75% to 100%. Results of the present study indicated that an overall resistance of 100%, 75%, 50% and 25% was observed to Ampicillin, Neomycin, Cefoxitin and Oxytetracycline respectively. Multi drug resistance to three drugs was detected in 1 (25%) of the isolates. This study indicates the possible risk of E. coli O157:H7 particularly for the consumers who have the habit of eating raw or undercooked meat. These findings stress the need for implementation of E. coli O157:H7 prevention and control strategies from slaughter house to butcher shop and consumption of meat.