Occurrence, Associated Risk Factors and Drug Resistance Profiles of Salmonella Isolated from Fish Value Chain, Northwest Ethiopia

Salmonella is one of the major foodborne pathogens worldwide that fish food as one of the vehicles for its transmission. The study was conducted to estimate the occurrence, drug-resistant profile, and associated risk factors of Salmonella isolated from the fish value chain in Northwest Ethiopia. A multistage sampling technique was applied to select study districts, kebeles, and landing sites. Salmonella contamination of fish muscle was tested using selective media, followed by conventional biochemical tests and serological confirmation, using Antiserum Salmonella Polyvalent-O. Salmonella enumeration was accomplished using a traditional three-tube Most Probable Number (MPN) approach. Data on potential risk factors were collected using a structured questionnaire through a face-to-face interview. Data were entered and analyzed using STATA version 12. The overall prevalence of Salmonella in the study area was 36.4 %. Twenty-five percent of Salmonella isolates showed resistance to at least one drug. Ciprofloxacin (CIP-5μg) was found to be the highest Salmonella drug resistance (9.8%) followed by Ceftazidime (CAZ-30μg) 5.9%. Two isolates (3.9%) of salmonella were resistant to three antibiotics. Factors that independently predict the occurrence of Salmonella were the presence of contamination 1.06 (95 % CI: 1.04, 5.4), non-iced fish after landing 2.2 (95 % CI: 1.09, 11.41), and poor handling practice 1.8 (95 % CI: 1.02, 13.32). In conclusion, our study results highlighted Salmonella as a potential fish origin food contaminant and a public health risk. Therefore, appropriate control measures, including awareness-raising and the creation of a new code of quality in general, should be implemented to mitigate the problem. Improving hygiene along the fish value chains to avoid cross-contamination at landing sites, fish retailers, hotels and restaurants is crucial to reduce the risk of salmonellosis through fish consumption in North-Western Ethiopia.