Abstract
A cross-sectional study was conducted from January to April 2014 on 249 apparently healthy slaughtered goats at the municipal abattoir of Dire Dawa to estimate the prevalence Salmonella spp. and determine the antimicrobial susceptibility pattern of the isolates. A total of 249 goat carcass swab samples were collected using a systematic random sampling technique and examined for the presence of Salmonella spp. Out of the total of 249 carcass swab samples, 44 (17.7%) were positive for Salmonella. Of all the isolates, 41 (93.2%) were multiply antimicrobial resistant and the highest level of resistance was observed for tetracycline (100%), nitrofurans (100%), streptomycin (81.8%) and kanamycin (79.5%). However, all isolates were susceptible to ciprofloxacin. The present study shows high prevalence of Salmonella spp. contamination of goat meat and resistance of the pathogen to most antimicrobials except ciprofloxacin. Authors recommended the use of standardized procedures and applications in handling of goat meat in the abattoir and rational use of antimicrobials particularly ciprofloxacin. Furthermore studies should be conducted to identify the potential source of contamination and identification of genes responsible for antimicrobial resistance. Key words: Abattoir, antimicrobial sensitivity, goat meat, prevalence, Salmonella. 
Highlights
Foodborne salmonellosis often occurs following consumption of animal products contaminated withSalmonella spp. resulting from infected animals used either in food production or from contamination of the carcasses or edible viscera during the slaughtering process (Baird-Parker, 1990; Alemayehu et al, 2002; Ejeta et al, 2004)
Antimicrobial-resistant Salmonella are increasing due to the use of antimicrobial agents in food producing animals. This may markedly increase the human health risks associated with consumption of meat products contaminated with antimicrobial-resistant Salmonella
Animals have been implicated as a source of human infection with antimicrobial resistant Salmonella (Zewdu and Cornelius, 2009; Zelalem et al, .2011)
Summary
Foodborne salmonellosis often occurs following consumption of animal products contaminated withSalmonella spp. resulting from infected animals used either in food production or from contamination of the carcasses or edible viscera during the slaughtering process (Baird-Parker, 1990; Alemayehu et al, 2002; Ejeta et al, 2004). This may markedly increase the human health risks associated with consumption of meat products contaminated with antimicrobial-resistant Salmonella. Animals have been implicated as a source of human infection with antimicrobial resistant Salmonella (Zewdu and Cornelius, 2009; Zelalem et al, .2011).
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
