TITLE:
Prevalence of Some World Health Organization Priority Organisms from an Abattoir at Kwata, Anambra State, Nigeria
AUTHORS:
Ruth Asikiya Afunwa, Chudi Igweze Onyebuchi, Gbadamosi Francis Ayodele, Eze Cynthia Adanna, Egbuna Roselyn, Ikegbune Chidozie, Nwakaeze Emmanuel Amobi
KEYWORDS:
Abattoir, WHO Priority Organisms, Antibiotic Resistance, Community
JOURNAL NAME:
Advances in Microbiology,
Vol.13 No.8,
August
30,
2023
ABSTRACT: The abattoir is one of the important sectors in the food industry, therefore the need for close monitoring of everything concerning it to minimize microbial contamination. The aim of the study is to identify bacteria listed as WHO priority organisms associated with meat from Kwata abattoir in Awka, Anambra state. The study was carried out over a three (3) months period from September to December 2022. Thirteen samples were collected from the floor, table, water, meat, knife and soil in the abattoir. The samples were cultured using streak and spread plate methods on MacConkey and Cetrimide agar. The isolates were identified with the following biochemical tests: catalase, oxidase, citrate and indole tests. Ampiclox levofloxacin, gentamicin, ofloxacin impenem ceftraixone, cefixime, cefuroxime and nitrofurantoin were used for sensitivity test following Kirby Bauer disc diffusion method and biofilm formation was determined using the tube method. The 75 isolates obtained were identified as follows; 29.3% E. coli, 26.7% Klebsiella spp., 16% Proteus spp., and 28% Pseudomonas spp. The result of antibiotics sensitivity test interpreted using the European Committee on Antimicrobial Susceptibility Testing (EUCAST) breakpoints showed that (98%) of the isolates were resistant to the antibiotics used. Test for biofilm formation with 52 isolates showed 31 strong, 12 moderate and 9 weak biofilm formers. The result of this study confirms the presence of bacteria contaminants within the WHO priority list in the abattoir, as such there is need for improved handling of animals. Slaughtering, cleaning and distribution of meat should be done using aseptic procedures.