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OCCURRENCE OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS OF ANIMAL ORIGIN AND ITS ANTIBIOTIC SUSCEPTIBILITY PROFILE, BISHOFTU AND DUKEM TOWNS, CENTERAL ETHIOPIA
Listeriosis is one of the most important food-borne bacterial zoonotic diseases worldwide caused by Listeria species, as a result of food and environmental contamination. This disease is becoming an emerging bacterial disease, with low incidence but high case fatality rate. Across-sectional study was performed from November 2016 to April 2017 in Bishoftu and Dukem town of Central Ethiopia. Our study was aimed to determine the occurrence of listeria monocytogenes and its antibiotic susceptibility profile from ready-to-eat foods (raw milk, pasteurized milk, yogurt, cottage cheese, ice cream, raw beef, chicken and fish) of animal origin. A total of 340 food samples were collected randomly and bacterial isolation was performed according to the United States Food and Drug Administration protocol. Of the samples examined, 112 (32.9%) were found to be positive for Listeria species. The percentage of occurrence in each food item was 52.5% in cottage cheese, 50% in raw beef, 33.75% in raw milk, 16% in ice cream, 20% in yogurt, chicken and fish and 8% in pasteurized milk. L. monocytogenes was detected in 5.8% of the samples analyzed. It was isolated mainly from chicken and yogurt 3.3%, cottage cheese 5%, raw milk 8.7%, followed by raw beef 11.2%. In addition other Listeria species were identified as L. grayi 9.7%, L. innocua 5.2%, L. seeligeri 3.5%, L. welshimeri 2.9%, and L. ivanovii 2.6%. It was shown that L. monocytogenes and other Listeria species were found in ready-to-eat foods of animal origin. Antibiotic susceptibility test revealed resistant of 80% for Penicillin, 40% for Nalidixic acid, 15% for Tetracycline and 10% for Ceftriaxone and Ampicillin, while 100% of the isolates were susceptible to sulfamethoxazole, streptomycin, Clindamycin and Oxacillin. In general this study revealed that L. monocytogenes and other listeria species were detected in ready- to-eat food of animal origin in two town of central Ethiopia and the majority of them are susceptible to most antibiotics tested but resistant to penicillin and nalidixic acid.[Full Text Article]