Prevalence, Antimicrobial Susceptibility, and Hygienic Practices of Escherichia coli O157:H7 in Raw Meat, Bahir Dar City, Ethiopia.

INTRODUCTION: Escherichia coli O157: H7 is a globally important zoonotic pathogen responsible for the majority of severe cases of human enterohemorrhagic Escherichia coli (EHEC) disease. The transmission of this pathogen is exacerbated in Ethiopia due to the common habit of consuming raw and/or undercooked meat. OBJECTIVE: This study was conducted to isolate E. coli O157:H7, detect virulence genes, and assess the antimicrobial susceptibility patterns of isolates recovered from ready-to-eat raw meat (kurt) sold in Bahir Dar City, Ethiopia. METHODOLOGY: A cross-sectional study design with a simple random sampling technique was employed to collect questionnaire data and raw meat samples from butcher houses. A total of 74 meat samples were collected and processed using standard microbiological methods, and genomic DNA from positive isolates was analyzed by polymerase chain reaction (PCR). All data collected during the study period were coded and entered into an Excel spreadsheet and analyzed using STATA version 12. RESULTS: Of the 74 examined samples, E. coli O157:H7 was detected in 21 (28.4%). Out of 21 isolates, 10 (47.6%) carried at least one of the investigated virulence genes, with detection rates of 100% for the stx1 and 70% for the eaeA genes. Only 16.2% of meat handlers had received training on safe food handling. Lack of training was associated with higher odds of E. coli O157:H7 contamination (AOR = 0.16, p = 0.028). The presence of E. coli O157:H7 was also significantly associated with the practice of workers collecting money from the customers while cutting meat (AOR [95% CI] = 3.7 [1.01-11.48]). Antibiotic profiling showed that the resistance rate ranged from 4.8% to 33.3%. About six (28.6%) isolates were resistant to two antimicrobial agents, amoxicillin and chloramphenicol. CONCLUSION: The detection of E. coli O157:H7 in nearly one-third of the samples and the occurrence of virulence genes in half of the isolates indicate the potential risk of foodborne infection in the study area. Therefore, food safety awareness and training for meat handlers should be encouraged to reduce the spread of this pathogen in Bahir Dar City.