Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

Ashenafi Feyisa Beyi*, Akafete Teklu Fite, Ephrem Tora, Asdesach Tafese, Tadele Genu, Tamirat Kaba, Tariku J. Beyene, Takele Beyene, Mesula Geloye Korsa, Fanos Tadesse, Lieven De Zutter, Bruno M. Goddeeris, Eric Cox

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.

Original languageEnglish
Article number49
JournalBMC Microbiology
Volume17
Issue number1
DOIs
Publication statusPublished - 2017

Fingerprint

Restaurants
Ethiopia
Escherichia coli O157
Pharmaceutical Preparations
Enterohemorrhagic Escherichia coli
Hemolytic-Uremic Syndrome
Asymptomatic Infections
Premature Mortality
Foodborne Diseases
Amoxicillin
Streptomycin
Chloramphenicol
Red Meat
Cause of Death
Diarrhea
Public Health

Keywords

  • Antimicrobial susceptibility
  • Beef
  • Butcher shops
  • Escherichia coli O157
  • Minced beef
  • Restaurants

Cite this

Beyi, Ashenafi Feyisa ; Fite, Akafete Teklu ; Tora, Ephrem ; Tafese, Asdesach ; Genu, Tadele ; Kaba, Tamirat ; Beyene, Tariku J. ; Beyene, Takele ; Korsa, Mesula Geloye ; Tadesse, Fanos ; De Zutter, Lieven ; Goddeeris, Bruno M. ; Cox, Eric. / Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia. In: BMC Microbiology. 2017 ; Vol. 17, No. 1.
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title = "Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia",
abstract = "Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5{\%} carcass swabs (n = 5) and 3.6{\%} cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100{\%} susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.",
keywords = "Antimicrobial susceptibility, Beef, Butcher shops, Escherichia coli O157, Minced beef, Restaurants",
author = "Beyi, {Ashenafi Feyisa} and Fite, {Akafete Teklu} and Ephrem Tora and Asdesach Tafese and Tadele Genu and Tamirat Kaba and Beyene, {Tariku J.} and Takele Beyene and Korsa, {Mesula Geloye} and Fanos Tadesse and {De Zutter}, Lieven and Goddeeris, {Bruno M.} and Eric Cox",
year = "2017",
doi = "10.1186/s12866-017-0964-z",
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volume = "17",
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Beyi, AF, Fite, AT, Tora, E, Tafese, A, Genu, T, Kaba, T, Beyene, TJ, Beyene, T, Korsa, MG, Tadesse, F, De Zutter, L, Goddeeris, BM & Cox, E 2017, 'Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia', BMC Microbiology, vol. 17, no. 1, 49. https://doi.org/10.1186/s12866-017-0964-z

Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia. / Beyi, Ashenafi Feyisa; Fite, Akafete Teklu; Tora, Ephrem; Tafese, Asdesach; Genu, Tadele; Kaba, Tamirat; Beyene, Tariku J.; Beyene, Takele; Korsa, Mesula Geloye; Tadesse, Fanos; De Zutter, Lieven; Goddeeris, Bruno M.; Cox, Eric.

In: BMC Microbiology, Vol. 17, No. 1, 49, 2017.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

AU - Beyi, Ashenafi Feyisa

AU - Fite, Akafete Teklu

AU - Tora, Ephrem

AU - Tafese, Asdesach

AU - Genu, Tadele

AU - Kaba, Tamirat

AU - Beyene, Tariku J.

AU - Beyene, Takele

AU - Korsa, Mesula Geloye

AU - Tadesse, Fanos

AU - De Zutter, Lieven

AU - Goddeeris, Bruno M.

AU - Cox, Eric

PY - 2017

Y1 - 2017

N2 - Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.

AB - Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.

KW - Antimicrobial susceptibility

KW - Beef

KW - Butcher shops

KW - Escherichia coli O157

KW - Minced beef

KW - Restaurants

U2 - 10.1186/s12866-017-0964-z

DO - 10.1186/s12866-017-0964-z

M3 - Article

VL - 17

JO - BMC Microbiology

JF - BMC Microbiology

SN - 1471-2180

IS - 1

M1 - 49

ER -