Carriage, Risk Factors, and Antimicrobial Resistance Patterns of Salmonella Isolates from Raw Beef in Jimma, Southwestern Ethiopia

Figures & data

Table 1 The Overall Prevalence of Salmonella Isolated from Abattoir and Butcher Shops in the Study Setting

Sample Source	Sample Location	Sample, N	Positive Sample, N (%)	95% CI
Abattoir	Carcass	70	10 (14.29)	7.07–24.71
	Worker’s hand	70	6 (8.57)	3.21–17.73
	Knife	70	8 (11.43)	5.02–21.28
	Total	210	24 (11.43)	7.46–16.53
Butcher shop	Carcass	46	4 (8.70)	2.42–20.79
	Worker’s hand	46	2 (4.35)	0.53–14.84
	Chopping board	46	3 (6.52)	1.37–17.90
	Total	138	9 (6.52)	3.03–12.02

Abbreviation: CI, confidence interval.

Table 2 Putative Exposing Risk Factors to Beef Contamination by Salmonella in Jimma Abattoir Workers

Factors	Category	Sample, N	Positive Sample, N (%)	OR (95% CI)	p-value*
Educational status	Uneducated	8	5 (62.5)	8.40 (1.186–59.493)	0.049
	Primary school	28	6 (21.43)	-
	Secondary school	13	2 (15.38)	R
Job related training	No	29	11 (37.93)	5.50 (1.065–28.416)	0.047
	Yes	20	2 (10.00)	R
Contamination risk perception	No	11	6 (54.55)	5.31 (1.256–22.489)	0.047
	Yes	38	7 (18.42)	R
Clean clothing	No	39	11 (28.21)	1.57 (0.287–8.595)	0.709
	Yes	10	2 (20.00)	R
Neatness of knives	No	34	12 (35.29)	7.6 (0.892–65.376)	0.043
	Yes	15	1 (6.67)	R
Source of contamination	Fecal	14	8 (57.14)	8.44 (1.682–42.39)	0.014
	Handling with dirty equipment and hand	13	2 (15.38)	1.15 (0.166–7.990)
	Water and floor	22	3 (13.64)	R
Proper placing of equipment	No	8	1 (12.50)	2.90 (0.321–26.158)	0.663
	Yes	41	12 (29.27)	R

Notes: *Pearson Chi² and Fisher exact test.

Abbreviations: OR, odds ratio; R, reference.

Table 3 Putative Risk Factors Associated with the Incidence of Salmonella in Butcher Shop Workers

Factors	Category	Sample, N	Positive Sample, N (%)	OR (95% CI)	p-value
Educational Status	Uneducated	9	4 (44.44)	9.17(1.15–73.239)	0.037
	Primary	14	1 (7.14)	-
	Secondary	23	2 (8.70)	R
Wearing protective cloth	Not used	12	5 (41.67)	11.42(1.829–71.419)	0.009
	Used	34	2 (5.88)	R
Manner of hand washing	Rinsing with water only	15	5 (33.3)	7.25(1.210–43.442)	0.029
	Using detergent and water	31	2 (6.45)	R
Handling of money	Butcher with hand	14	5 (35.71)	9.69(1.578–59.474)	0.014
	Cashier	32	2 (6.25)	R

Table 4 Mono-Antimicrobial Resistant Patterns of Salmonella Isolates from Raw Beef in Jimma

Antibiotics	Resistant (%)		Intermediate (%)		Susceptible (%)
	Abattoir	Butcher	Abattoir	Butcher	Abattoir	Butcher
Tetracycline	14 (58.3)	5 (55.6)	3 (12.5)	1 (11.1)	7 (29.2)	3 (33.3)
Streptomycin	16 (66.7)	6 (66.7)	3 (12.5)	1 (11.1)	5 (20.8)	2 (22.3)
Trimethoprim	2 (8.33)	2 (22.2)	0	0	22 (91.67)	7 (77.8)
Chloramphenicilole	4 (16.7)	2 (22.2)	7 (29.2)	2 (22.2)	13 (54.2)	5 (55.6)
Kanamycin	4 (16.67)	3 (33.3)	7 (29.2)	0	13 (54.6)	6 (66.7)
Norfloxacilin	0	0	0	0	24 (100)	9 (100)
Gentamicin	0	0	0	0	24 (100)	9 (100)
Ampicillin	14 (58.3)	5 (55.6)	4 (16.67)	1 (11.1)	6 (25)	3 (33.3)
Ciprofloxacin	0	0	0	0	24 (100)	9 (100)
Cefoxitin	2 (8.33)	1 (11.1)	3 (12.5)	1 (11.1)	19 (79.2)	7 (66.7)
Neomycin	5 (20.8)	3 (33.3)	7 (29.2)	1 (11.1)	12 (50)	5 (55.6)
Nalidixic acid	2 (8.33)	2 (22.2)	7 (29.2)	2 (22.2)	15 (62.5)	5 (55.6)

Table 5 Multiple Antimicrobial Resistance Profile of Salmonella Isolates from Raw Beef in Jimma

No. of Antibiotics	Antimicrobials Shown Resistance (No. of Isolates)	No. of Isolates (%)
	Resistance Antimicrobials to Abattoir Isolates	14 (58.3%)
Two	TE, AMP	1
Three	TE, S, AMP	5
Four	TE, S, AMP, CXT	1
Five	TE, S, AMP, CXT, NA	1
	TE, S, C, K, AMP	1
Six	TE, S, C, K, AMP, Neo	2
	TE, S, AMP, Neo, NA	1
	TE, S, AMP, CXT, Neo, NA	1
Seven	TE, S, W, C, K, AMP, Neo	1
	Resistance antimicrobials to butcher shop isolates	6 (66.7%)
Two	TE, S	1
Four	TE, K, AMP, Neo	1
Five	C, AMP, CXT, Neo, NA	1
	TE, S, W, K, AMP	2
Six	TE, S, C, AMP, Neo, NA	1
Total		20 (60.61%)

Abbreviations: TE, tetracycline; AMP, ampicillin; S, streptomycin; CXT, cefoxitin; NA, nalidixic acid; K, kanamycin; Neo, neomycin; W, trimethoprim; C, chloramphenicol.