BACTERIOLOGICAL QUALITY OF READY TO EAT RAW MINCED MEATS, ANTIMICROBIAL SUSCEPTIBILITY PATTERNS OF ISOLATES AND HYGIENIC PRACTICES IN HOTELS AND RESTAURANTS AT ARBA MINCH TOWN, SOUTHERN ETHIOPIA

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.