Occurrence, Risk Factors, and Antimicrobial Susceptibility Test of Thermophilic Campylobacter Species of Bovine Carcass at Municipal Abattoir and Butcher Shops of Jimma Town, Southwest Ethiopia

Abstract

Background

Although Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) cause acute diarrheal diseases in people all over the world, they are most commonly seen in other mammalian species and are a seemingly healthy carrier condition. Humans in Ethiopia, on the other hand, are largely unaware of the existence of Campylobacter in food animals as potential sources of infection.

Objective

To determine the occurrence, risk factors, and antimicrobial susceptibility pattern of thermophilic Campylobacter species in bovine raw meat from the abattoir and butcher shops.

Methods

Swab samples were collected from 177 cattle carcasses (from abattoir 93 and butcher shops 84) and cultured using standard methods. An antimicrobial susceptibility test was performed using the disk diffusion method towards eleven antimicrobial agents.

Results

The overall prevalence of thermophilic Campylobacter species was 14 (7.9%). From these, 11 (78.6%) were identified to be C. jejuni and 3 (21.4%) were C. coli. Lack of handwashing before meat processing and after visiting the toilet, meat contact with floors, walls, or soiling during preparation, and lack of training were the most important factors independently associated with (p<0.05) the prevalence of Campylobacter species contamination. The highest level of antimicrobial resistance of the Campylobacter isolates was recorded to ampicillin (10μg) (100%), followed by amoxicillin (30μg) (78.6%) and sulphamethoxazole-trimethoprim (57.1%) while the least resisted antimicrobials were streptomycin (25μg), erythromycin (15μg), oxytetracycline (30μg) (each 28.6%), kanamycin (30μg) 14.3%, chloramphenicol (30μg) and gentamycin (10μg) (each 7.1%).

Conclusion

Despite the low prevalence of thermophilic Campylobacter in the current investigation, it may pose a significant public health threat. As a result, it is vital to give retailers and customers extensive education, training, and knowledge about the correct handling and cooking of animal-derived goods. Furthermore, antimicrobials should be used with caution in both veterinary and human treatment regimens as well as a wider examination of antimicrobial resistance patterns for the use of well-targeted antimicrobials.

Keywords:

• antimicrobial resistance
• cattle carcass
• thermophilic Campylobacter
• Jimma town

Acknowledgments

Jimma University is praised for paying for the study. The authors would like to thank the research assistants who helped with data collection, supervision, and sample analysis. Jimma University’s Environmental Health Sciences and Technology, as well as its Medical Microbiology Laboratories, are also credited with providing laboratory space. The authors are appreciative of the livestock and fishery development offices in Jimma town, as well as the proprietors of butcher shops and study participants.

Ethical Consideration

The study’s techniques were all carried out in conformity with the Helsinki Declaration. As a result, Jimma University’s ethical review board granted permission with a reference number of JU/245/17 dated August 17, 2017. A formal letter of cooperation was also written to the Jimma town livestock and fishery development office. Written consent was obtained from study participants, butcher shops, and town municipality offices before the beginning of the sample and data collection. Before starting the interview, the data collector explained the purpose of the study to all the participants. All the information obtained from each study participant was kept confidential.

Disclosure

The authors report no conflicts of interest in this work.