Staphylococcus Aureus Health Risk from Ready-To-Eat Raw Beef Meat and Associated Risk Factors in North West Ethiopia

Volume 3 - Issue 2

Birhan Agmas¹*,Bizuneh Tsehayneh² and Taddesse Yayeh¹

• ¹Department of Veterinary Science, Bahir Dar University, Bahir Dar, Ethiopia
• ²Department of Veterinary Science, Deber Tabor University, Ethiopia

Received: August 09, 2020;   Published: August 26, 2020

*Corresponding author: Birhan Agmas,Department of Veterinary Science, College of Agriculture and Environmental Science, Bahir Dar University, Bahir Dar, Ethiopia

DOI: 10.32474/SJFN.2020.03.000159

 

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Abstract

Assessment of the food safety status is a pro-active measure to minimize the risks foodborne intoxications resulted from foodborne pathogens like S. aureus. This study was conducted from October 2018 to April 2019 on S. aureus with the objective of assessing prevalence and associated beef contamination risk factors from ready-to-eat raw beef in Bahir Dar city with cross-sectional study design. About 101 raw beef samples were collected from butcheries using simple random sampling method for prevalence estimation of S. aureus using conventional culture method. Potential risk factors related to meat contamination were evaluated by using personal observation and questionnaire survey. The data were analyzed by using STATA software version 12.0 for descriptive statistics and logistic regression model. The prevalence of S. aureus in ready-to-eat raw beef was 54.45%. Of all respondents, 80.59% showed positive attitude towards food safety; 75.39% had good overall food safety knowledge and 61.32% proper food safety practice. The main contamination risk factors for this prevalence were worker’s inadequate food safety training ( AOR=5(2.13-9.17)), low knowledge level of foodborne diseases (AOR=2.96, (1.37-2.65)), poor attitudes to the necessity of workers medical evaluation before employment (AOR=5.18, (2.03-8.12)), poor washing practice of working clothes (AOR= 3.16(1.31-3.65)) and use of rings, necklaces or watches while serving food (AOR= 8.63, (5.23-10.17)). In conclusion, S. aureus is a major meat contaminant in butcheries of Bahir Dar city due to inadequate food safety training and low level of hygienic practices. Therefore, improving the food safety knowledge and handling practice of meat handlers is important to prevent S. aureus foodborne intoxications.

Keywords: Bahir dar city; Butcher shops; Contamination; Prevalence; Staphylococcus aureus

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