Food Science

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    Risk factors, prevalence and characterisation of Pathogenic drug resistant escherichia coli isolated from beef and chicken meat in eastern Kenya
    (Chuka University, 2025) Orwa, Joy Deborah
    Globally, Escherichia coli (E. coli) accounts for over 25% of food borne disease (FBD) outbreaks. In Kenya, diarrhoea is the leading cause of death after malaria and pneumonia in Kenya with 100 deaths reported daily. Of all foodborne diseases, food of animal origin account for over 70% of all cases. Eastern Kenya is leading in all diarrhoea cases at 20.8% in the country. The main objective of this study was to determine hygiene handling practices and characterise pathogenic drug resistance genes of E. coli isolated from raw and ready-to-eat beef and chicken meat. This study was carried out in Meru, Embu and Tharaka-Nithi counties of Eastern Kenya. Personnel from a total of 216 outlets of RTE and Butcheries were assessed for knowledge, attitudes and practices using a structured questionnaire and samples bought for isolation and characterization of E. coli taken. Total coliform counts, E. coli and antibiotic resistant (AR) E. coli were analysed using standard methods. Antibiotic resistant E. coli isolates were exposed to Antibiotic sensitivity test using the Kirby Bauer antibiotic sensitivity discs. Antibiotic sensitivity against sixteen antibiotics from eight were assessed for antibiotic sensitivity including; penicillins, cephalosporins, tetracyclines, aminoglycosides, polymixins, sulphonamides, lincosamides, chloramphenicol and macrolide. Resistant isolates were taken through DNA extraction and the isolates were characterised for presence of the following five virulence genes against the markers; VirF (Entero-invasive E. coli), eae (Enteropathogenic E. coli), daaE (Diffusively adherent E. coli), aaflI (Entero-aggresive E. coli), stx1 (Enterohaemorrhagic E. coli) and stII (Enterotoxigenic E. coli). Using specific primers, the presence of the following seven antibiotic resistance genes (ARGs) were also sought; Bla TEM, Bla SHV, Bla OXA, BlaCTX-M-15, Mcr-1, Sul1, tet A. Data analysis for survey, microbial counts and virulence genes was done using R, SPSS, SAS and STATA. Significant means were separated using the Least Significant Difference (LSD) at α = 0.05. The results showed that 94% (102) male were the majority in butcheries while females were the majority in RTE establishments (53.3%, 59). In butcheries meat was sold after approximately 3 days (71.3%, 77) while only 25% (27) had refrigeration facilities. All participants had medical certificates but only 46% (50) had it renewed in the last three months. The KAP analysis reported that as food safety hygiene knowledge and attitude was satisfactory but food safety practices were unsatisfactory. The microbial quality of raw beef and chicken meat fell below the regulatory standards set by KEBS of 2 CFU/g for E. coli in all raw meat samples. Resistance against Methicillin was the highest for E. coli isolated from RTE beef ((24/60) 40%). The multiple antibiotic resistance (MAR) index ranged between 0.2 to 0.67. The most prevalent E. coli pathotype was EHEC at ((30/60) 51%))while the least was EIEC with 23.3% (14/60). The stx1 gene was prevalent in 90% (9/10) of raw beef from Meru county. The resistance gene Bla Oxa was most prevalent of all at 26% (16/60), followed by tet A (40%, (24/60)). The presence of pathogenic E. coli in RTE meat is a public health and trade concern. There is need for strict regulation, education and training on Food safety handling methods and their consequences not only to the involved stakeholders but to the general public as well.