Abstract:
Background: In Ethiopia, food quality receiving relatively a little attention and bacteriological quality
of raw meat is of great public health significance since raw meat is one source of meat-borne
pathogens and it may also increases the transmission of antimicrobial resistant bacterial pathogens.
Objectives: To determine the bacteriological quality, antimicrobial susceptibility patterns of isolates
and hygienic practices of ready to eat raw minced meat in hotels and restaurants at Arba Minch town,
southern Ethiopia from July to December, 2020.
Methods: A cross sectional study was conducted in randomly selected 52 hotels and restaurants.
Totally, 257 meat samples (169 beef, 50 sheep and 38 goat meat) were collected. Observational
checklists and interviews were performed to evaluate hygienic practices. About 25 gm of meat
samples/ hotels and restaurants/2 weeks over a span of 10 weeks were collected and subjected to
quantitative analysis of bacteria and detection of bacterial pathogens. Antimicrobial susceptibility tests
were performed by employing Kirby-Bauer disk diffusion method. Data were analyzed using
Statistical Package for Social Science (SPSS).
Results: Of the total 257 samples bacteriologically analyzed, 13.2% (n=34) in total viable count,
17.5% (n=45) in total coliform count and 21.8% (n=56) in total S. aureus count ie., altogether 25%
(n=64) were exceeded bacteriological limit for consumption as per the permissible average microbial
limit. Totally, 36.6% (n= 94) of samples were extrapolated as unsatisfactory for consumption due to
high bacterial load and or presence of pathogens (Salmonella spp., Campylobacter spp. and or
Shigella spp.). Overall, five different bacterial spp. were isolated in varied proportion such as E. coli
65% (n=167) S. aureus 59% (n= 152), Salmonella spp. 28.4% (n=73), Campylobacter spp. 14.4%
(n=37) and Shigella spp. 4.3% (n=11). Alarmingly multi-drug resistance was also detected among
62.3% (n=274) of isolates. It was found that 62% & 60% of butchers respectively did not receive any
training for food safety issues and their educational status was below elementary.
Conclusion: Results implied that more than 36.6% of the raw minced meats served in the hotels and
restaurants contained bacterial pathogens and or higher bacterial load than recommended standards.
Our data also confirmed the presence of multidrug resistant meat-borne pathogens. Therefore, a close
follows and training of meat handlers is needed. Beside, consumers should be made aware of the risk
of consuming raw meat.
