Background: Although Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) cause acute diarrheal diseases in people all over the world, they are most commonly seen in other mammalian species and are a seemingly healthy carrier condition. Humans in Ethiopia, on the other hand, are largely unaware of the existence of Campylobacter in food animals as potential sources of infection.
Objective: To determine the occurrence, risk factors, and antimicrobial susceptibility pattern of thermophilic Campylobacter species in bovine raw meat from the abattoir and butcher shops.
Methods: Swab samples were collected from 177 cattle carcasses (from abattoir 93 and butcher shops 84) and cultured using standard methods. An antimicrobial susceptibility test was performed using the disk diffusion method towards eleven antimicrobial agents.
Results: The overall prevalence of thermophilic Campylobacter species was 14 (7.9%). From these, 11 (78.6%) were identified to be C. jejuni and 3 (21.4%) were C. coli. Lack of handwashing before meat processing and after visiting the toilet, meat contact with floors, walls, or soiling during preparation, and lack of training were the most important factors independently associated with (p< 0.05) the prevalence of Campylobacter species contamination. The highest level of antimicrobial resistance of the Campylobacter isolates was recorded to ampicillin (10μg) (100%), followed by amoxicillin (30μg) (78.6%) and sulphamethoxazole-trimethoprim (57.1%) while the least resisted antimicrobials were streptomycin (25μg), erythromycin (15μg), oxytetracycline (30μg) (each 28.6%), kanamycin (30μg) 14.3%, chloramphenicol (30μg) and gentamycin (10μg) (each 7.1%).
Conclusion: Despite the low prevalence of thermophilic Campylobacter in the current investigation, it may pose a significant public health threat. As a result, it is vital to give retailers and customers extensive education, training, and knowledge about the correct handling and cooking of animal-derived goods. Furthermore, antimicrobials should be used with caution in both veterinary and human treatment regimens as well as a wider examination of antimicrobial resistance patterns for the use of well-targeted antimicrobials.



中文翻译：

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埃塞俄比亚西南部吉马镇市政屠宰场和屠宰场牛尸体嗜热弯曲杆菌的发生情况、危险因素和抗菌药物敏感性测试

背景：尽管空肠弯曲杆菌( C. jejuni ) 和大肠弯曲杆菌( C. coli ) 会在全世界范围内引起急性腹泻疾病，但它们在其他哺乳动物物种中最常见，并且是一种看似健康的携带者病症。另一方面，埃塞俄比亚人基本上不知道食用动物中存在弯曲杆菌作为潜在的感染源。
目的：确定屠宰场和肉店生牛肉中嗜热弯曲杆菌的发生情况、危险因素和抗菌药物敏感性模式。
方法：从 177 头牛尸体（93 头屠宰场和 84 头肉店）采集拭子样本，并使用标准方法进行培养。使用纸片扩散法对十一种抗菌剂进行抗菌敏感性测试。
结果：嗜热弯曲杆菌属物种的总体患病率为 14 种（7.9%）。其中，11 个（78.6%）被鉴定为空肠弯曲菌，3 个（21.4%）为大肠杆菌。肉类加工前和上厕所后缺乏洗手，肉类在准备过程中与地板、墙壁或污垢接触，以及缺乏培训是与弯曲杆菌物种污染流行独立相关的最重要因素（p<0.05）。弯曲杆菌分离株对氨苄西林 (10μg) (100%)的抗菌药物耐药性最高，其次是阿莫西林 (30μg) (78.6%) 和磺胺甲恶唑甲氧苄啶 (57.1%)，而耐药性最低的是链霉素 (25μg) 、红霉素（15μg）、土霉素（30μg）（各28.6%）、卡那霉素（30μg）14.3%、氯霉素（30μg）、庆大霉素（10μg）（各7.1%）。
结论：尽管目前的调查中嗜热弯曲杆菌的患病率较低，但它可能对公共健康构成重大威胁。因此，为零售商和顾客提供有关正确处理和烹饪动物源性产品的广泛教育、培训和知识至关重要。此外，在兽医和人类治疗方案中都应谨慎使用抗菌药物，并更广泛地检查抗菌药物耐药性模式，以便使用针对性强的抗菌药物。