# Occurrence and Antimicrobial Resistance of Salmonella in Raw Beef and Meat Contact Surfaces: A Cross‐Sectional Study From Hossana Town, Central Ethiopia

## TL;DR

A study in Ethiopia found 8.4% of raw beef and meat surfaces tested positive for Salmonella, with high resistance to tetracycline and key risk factors like poor hygiene and lack of training.

## Contribution

This study provides new data on Salmonella occurrence and antimicrobial resistance in raw beef and meat contact surfaces in Central Ethiopia.

## Key findings

- Salmonella was detected in 8.4% of raw beef and meat contact surface samples.
- 93.5% resistance to tetracycline was observed among Salmonella isolates.
- Poor hygiene practices and lack of training were significant risk factors for Salmonella presence.

## Abstract

Salmonella is a leading cause of foodborne illness worldwide, with a rising concern for the developing and spreading of antimicrobial‐resistant strains due to the imprudent utilization of antimicrobials. Continuous surveillance of Salmonella resistance patterns is critical. This study aims to estimate the occurrence of Salmonella species (spp.) in raw beef and on meat contact surfaces in Hossana Town, Central Ethiopia. Additionally, it seeks to identify associated risk factors that contribute to the presence of Salmonella and to assess the antimicrobial susceptibility profile of the Salmonella isolates.

A cross‐sectional study was conducted from May 2023 to December 2023, involving 370 raw beef and meat contact surfaces selected through simple random sampling. Sociodemographic data, hygiene practices of meat handlers, and factors contributing to meat contamination at randomly selected abattoirs and retail outlets were evaluated by semistructured questionnaire and observation checklists. Salmonella was isolated and identified by using standard bacteriological culture methods. Antimicrobial susceptibility was evaluated using the Kirby–Bauer disk diffusion method and data were analyzed by using SPSS version 2020, with significance set at p < 0.05.

Out of a total of 370 samples that were collected using a simple random sampling method, 31 (8.4%) (95% confidence interval [CI]: 5.2–12.2) were tested positive for Salmonella isolates using biochemical tests. Multivariable logistic regression analysis revealed that having less than 1 year of service, lack of food safety and hygiene training, not undergoing medical checkups in the past 6 months, failure to use sanitizer, not washing hands with soap before and after meat processing, absence of protective gear, lack of hygiene of slicing material, and absence of flies control at meat retailer outlets were among the potential risk factors that significantly correlated with the occurrence Salmonella spp. in the study area. Salmonella isolates were 100% susceptible for both ciprofloxacin and gentamycin, whereas the highest resistance rate (93.5%) was observed against tetracycline.

The study revealed an 8.4% occurrence of Salmonella isolates, indicating a serious public health issue driven by key factors like inadequate training, lack of medical check‐ups, poor hand hygiene, insufficient protective clothing, and unsanitary equipment. While the isolates were susceptible to ciprofloxacin and gentamicin, there was a concerning 93.5% resistance to tetracycline, highlighting the need for better antibiotic stewardship in the meat supply chain. To address these issues, it is recommended to implement hygiene training for food handlers, mandatory medical check‐ups, and enforcement of personal protective clothing, regular hygiene audits, and public awareness campaigns to mitigate Salmonella risks.