Antimicrobial susceptibility patterns of Escherichia coli and practices relating to pork handling at Wambizzi Abbatoir, Kampala, Uganda

Abstract

Antimicrobial resistance has become a global public and animal health threat. Its development is demonstrated by microorganisms such as bacteria. The aim of this study was to investigate antimicrobial susceptibility patterns of Escherichia coli isolated from pigs brought for slaughter at Wambizzi abattoir in Kampala district. The study also assessed the practices of the abattoir workers concerning pork handling. Rectal swabs as well as swabs of the floors of the holding yards and slaughter houses were collected and cultured for the detection and isolation of E. coli. Observation checklists were used to monitor the process of slaughter of every 10th pig slaughtered. From SPSS analysis, Resistance to commonly used antibiotics in swine medicine was demonstrated in pigs coming from major regions of Uganda. E. coli isolated from pigs exhibited high resistance against erythromycin (87.4%). The least resistance was observed against ciprofloxacin at 2.3%. The isolates collected from pigs from farms located in the central region showed higher percentages of drug resistant Escherichia coli on amoxicillin (30.4%, p value =0.007), erythromycin (34.8%, p value= 0.002), streptomycin (40.7%), ciprofloxacin (100%), oxytetracycline (31%) and sulphurmethoxazole-trimethoprim (42.9%). The antibiotic resistant E. coli was also confirmed in the immediate environment where pigs were kept and slaughtered. From the isolates of the environment, the highest resistance was confirmed against erythromycin (100%). No isolates showed resistance against ciprofloxacin. Generally, most of the good hygiene practices were not practiced by the abattoir workers. They did not have any hand washing facilities nor did they clean their equipment between slaughters of the carcasses. The slaughter took place on the floor of the inspection room and hygiene of the floors where slaughter took place was not good. Cleaning of the floors with a disinfectant was only carried out when the slaughters for the day were all completed. Failure to follow good hygiene practices by the abattoir workers and the presence of antibiotic resistant E. coli in the slaughter houses presents a possible risk of pork contamination with antibiotic resistant E. coli which may cause some public health challenges.