Detection of bacterial contaminants and their anti- microbial susceptibility patterns in meat sold at selected butcheries in Makindye Division of Kampala Capital City

Abstract

Meat refers to any tissue of animal origin that is used as food. Beef is one of the commonest consumed meat all over the world. Beef is the major protein source as well as essential vitamins and some minerals which exposes it to microbial contamination due to its nutritive value. This study aimed at detecting the presence of selected bacterial contaminants in fresh beef sold at selected butcheries in Makindye Division, Kampala city capital authority, Uganda.Given the rising concerns about food borne illnesses resulting from microbial contamination of beef, we conducted a comprehensive analysis of 30 beef samples from conveniently selected butcheries and three wards of Makindye division i.e. Kibuli, Namuwongo and Nsambya.Standard microbiological techniques were used to isolate and identify the bacterial contaminants i.e. E.coli, Staph. aureus and Salmonella. Anti-microbial susceptibility testing was performed using the disk diffusion method to assess resistance patterns against commonly used antibiotics. Of the 30 samples, 21 (70%) were positive for E. coli and 30 (100%) for S. Aureus, while Salmonella spp. were not isolated from any of the beef samples collected. Overall, for N= 15, from Kibuli, Namuwongo and Nsambya,15(100%) of E. coli isolates were susceptible to CN 120ug/ml ,14(93.3%) to MEM 10, ATM 30, FEP 30, E 15, CIP 5, CTX 30, 13(86.7%) to AMC 30 and 12 to SXT 25. Of the 10 randomly selected S. aureus isolates, 10(100%) were susceptible to CN 120, 8(80%) to CIP 5 and VA 30 ,7(70%) to DA 2 ,6(60%) to SXT 25 ,4(40%) to E 15 and 3(30%) to P 10. whereas 6(40%) of E. coli and 3(30%) S. Aureus isolates from beef samples were resistant to the same antibiotics. The presence of these bacteria in food of animal origin could serve as important vehicles transmitting these bacteria to humans hence resulting in to Anti-Microbial Resistance. This finding is of epidemiological significance. Hence more stringent inspection along the meat value chain, assessment of the hygiene and sanitation at slaughter houses and wider research to determine the levels and sources of microbial contamination are recommended.