The Occurrence of Escherichia coli in Smoked Ready-to-eat (RTE) Donkey Meats Consumed in Ghana Martin Aduah1,*, Adamu Yusuf Kabiru2, Abubakar Asmau Niwoye2, and Frederick Adzitey3
(1) Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Niger State, Nigeria.
(2) Department of Biochemistry, Federal University of Technology, Minna, Niger State, Nigeria.
(3) Department of Animal Science, University for Development Studies, Tamale, Ghana.
* aduah.ac2117284[at]st.futminna.edu.ng
Abstract
Globally, foodborne infections- particularly antimicrobial resistant pathogens including bacteria are derailing efforts to achieve the sustainable development goals (SDGs) on health. This study was conducted to assess the occurrence of Escherichia coli (E. coli) in smoked ready-to-eat (RTE) donkey meats consumed in Ghana. A total of one hundred and fifty (150) swab samples were randomly collected from smoked donkey meats at various vending shops in the Doba and the Bolgatanga areas located in the Upper East Region of Ghana. The samples were examined for the occurrence of E. coli following the procedure described in the USA-FDA Bacteriological Analytical Manual. Antibiotic susceptibility test was also carried out on the isolates using the Kirby-Bauer disc diffusion method, and the results interpreted based on the clinical and laboratory standards institute (CLSI) guidelines. All data were analyzed using SPSS (version 20), and P<0.05 was considered significant. The results of the study showed that the occurrence of E. coli in the smoked RTE meat samples was 16.67% (25/150), whiles 125 (83.33%) samples tested negative. In addition, 60% of the isolates exhibited multiple, and different antibiotic resistance profiles, with the highest being TecCnAzmCroSxtCip (6 antibiotics). Physical examination of the vendors^ environment revealed that the vendors did not observe and adhere to strict hygienic and microbiological safety practices. The study revealed that some smoked donkey meats consumed in Ghana are contaminated with antibiotic resistant E. coli, an indication of poor post handling of the meat after smoking. This calls for enhanced surveillance and sensitization actions by stakeholders to avoid public health crisis in the study area and Ghana at large.
