Isolation, identification, and antimicrobial susceptibility pattern of Campylobacter jejuni and Campylobacter coli from cattle, goat, and chicken meats in Mekelle, Ethiopia.

Yohans Hagos,Nigus Abebe,Meselu Ahmed,Yisehak Tsegaye,Abrha Bsrat,Nesibu Awol,Getachew Gugsa,Kumar Venkitanarayanan

doi:10.1371/journal.pone.0246755

Abstract

Campylobacter jejuni and Campylobacter coli are globally recognized as a major cause of bacterial foodborne gastroenteritis. A cross-sectional study was conducted from October 2015 to May 2016 in Mekelle city to isolate, identify, and estimate the prevalence of C. jejuni and C. coli in raw meat samples and to determine their antibiotic susceptibility pattern. A total of 384 raw meat samples were randomly collected from bovine (n = 210), goat (n = 108), and chicken (n = 66), and isolation and identification of Campylobacter spp. were performed using standard bacteriological techniques and PCR. Antibiotic susceptibility test was performed using disc diffusion method. Of the total 384 raw meat samples, 64 (16.67%) were found positive for Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (43.93%) followed by bovine meat (11.90%) and goat meat (9.25%). The most prevalent Campylobacter spp. isolated from meat samples was C. jejuni (81.25%). The overall prevalence of Campylobacter in restaurants, butcher shops, and abattoir was 43.93%, 18.30%, and 9.30%, respectively. 96.8%, 81.25%, 75%, and 71% of the Campylobacter spp. isolates were sensitive to norfloxacin, erythromycin, chloramphenicol, and sulphamethoxazole-trimethoprim, respectively. However, 96.9%, 85.9%, and 50% of the isolates were resistant to ampicillin, amoxicillin, and streptomycin, respectively. Strains that developed multi-drug resistant were 68.7%. The result of this study revealed the occurrence of Campylobacter in bovine, goat, and chicken meats. Hence, there is a chance of acquiring infection via consumption of raw or undercooked meat. Thus, implementation of hygienic practices from a slaughterhouse to the retailers, proper handling and cooking of foods of meat are very important in preventing Campylobacter infection.

Highlights

Foodborne diseases occur as a result of the consumption of contaminated foodstuffs especially from animal products such as meat from infected animals or carcasses contaminated with pathogenic bacteria [1, 2]
The objectives of this study were to isolate and identify C. jejuni and C. coli from the meat of cattle, goat, and chicken collected from an abattoir, butcher shops, and restaurants in Mekelle City, estimate their prevalence and determine the antibiotic susceptibility pattern of C.jejuniand C. coli isolates
The highest (43.93%) and lowest (9.25%) prevalence were recorded in meat samples collected from restaurants and abattoir, respectively

Summary

Introduction

Foodborne diseases occur as a result of the consumption of contaminated foodstuffs especially from animal products such as meat from infected animals or carcasses contaminated with pathogenic bacteria [1, 2]. Pathogenic Campylobacter species are the leading cause of bacterial-derived foodborne disease and are responsible for the cause of over 400–500 million infections cases each year [4,5,6]. Animal food products can become contaminated by this pathogen during slaughtering and carcass dressing [12]. Humans are infected by ingestion of undercooked or decontaminated meat, or handling of raw products or cross-contamination of raw to cooked foods, swimming in natural waters, direct contact with contaminated animals or animal carcasses, and traveling [13,14,15]

Objectives

Methods

Results

Discussion

Conclusion