Authors: Fashina Christiana Dunah, Ayemoba Iyanuoluwa Oluwanifemi, Oladosu Samuel Aanuoluwa.
Nigeria bears a large burden of foodborne diseases in Africa, and the second leading causes of premature deaths in Africa is linked to diarrheal diseases. Enterohemorrhagic Escherichia coli O157 (EHEC O157:H7) causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans which are serious health conditions that calls for serious health concern. The present investigation was done to study the prevalence and antibiotic resistance of Enterohaemorrhagic Escherichia coli O157:H7 strains isolated from raw meat samples. Raw beef samples were collected from abattoirs and retail outlets in three local government areas (LGAs) in Ile- Ife axis namely: Ife North, Ife Central and Ife East for isolation and identification of EHEC O157:H7. Standard microbiological methods were used to isolate and identify EHEC O157:H7 and antibiotics susceptibility pattern was carried out on the isolates to determine their susceptibility or otherwise. EHEC O157 was detected in 16% of meat samples from Abbatoirs slabs and 33% from meat vendors and retailers. EHEC O157 was not detected in one of the beef samples obtained from a particular Abbatoir. The EHEC O157:H7 isolates were found to be most susceptible to meropenem (91.50%) followed by vancomycin (90.80%) and ceftazidime (88.8%). Isolates were found to be most resistant to ampicillin (90.85%), followed by chloramphenicol (86.93%) and cefixime (85.63%). Furthermore, isolates were resistant to a range of more than five antibiotics and three classes of antibiotics, depicting multi drug resistance pattern. Five isolates were resistant to ampicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. The present study shows a bit higher prevalence of EHEC O157 in beef sold directly at abattoirs. Considering, the high infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.
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