Detection of Escherichia coli O157: H7 and Non-O157 Strains in Meat, Human Stool, Abattoir Wastewater and Hygiene Practices among Meat Peddlers in Port Harcourt, Nigeria
Aim: To determine the prevalent rates of Escherichia coli O157: H7 and non-O157 strains in of isolates from meat, human stool and abattoir waste water, collected from selected sources in Port Harcourt, Nigeria. Study Design: Case-controlled study. Place and Duration of Study: Selected places in Port Harcourt, Rivers State, Nigeria, between November, 2020 to November, 2021. Methodology: Three hundred and forty -nine (349) samples were analyzed, 80 meat and 63 waste waters from five abattoirs cited in the city, 46 meat samples from five selected sites sold by roadside butchers, 109 patient stool samples and 30 stool samples from food sellers, in addition to 20 stool samples from healthy subjects and 1 commercial bottled water which served as control samples. Tryptone soya broth (TSB) as an enrichment media, selective agar media namely; Eosin methylene blue agar, cefixime tellurite-sorbitol MacConkey agar (CT-SMAC), Chromagar STEC were used to isolate STEC from the samples and serology done with O157 latex agglutinating kit to confirm E. coli O157:H7 serogroup. Results: The results showed that Isolation rates obtained for E. coli O157:H7 and non O157 respectively were: abattoir meat 11(13.8%);13(16.3%), roadside meat 5(10.9%); 10(21.7%), clinical stool 7(6.4%); 27(24.7%), food sellers’ stool 4(13.3%);6(20%), waste abattoir water 2(3%); 14(22.2%). Food sellers and abattoir effluents were found to be potential sources of STEC dissemination in Port Harcourt. The data obtained were statistically analyzed using chi- square which showed that there was no significant difference (p < 0.05) in the rate of isolation of E. coli O157: H7 and non- O157 strain from the samples. Conclusion: The detection of E.coli O157:H7 and non-O157 strains in raw meat (food), environment and clinical samples in Port Harcourt may give rise to a potential widespread public health hazard if strict adherence to proper hygiene management are not place to regulate food processing in other to reduce contamination and foodborne infections.