is a cause of foodborne disease and global public health issues especially in developing countries like Ethiopia. A cross-sectional study was done from January 2022 to July 2022 in Awi Zone to assess the occurrence and antibiograms of . Abattoirs and butcher shops were selected purposively, whereas a systematic random and purposive sampling technique was employed to select study units in abattoirs and butcher shops, respectively. A total of 248 swab samples were collected, isolated, and confirmed using bacteriological culture, biochemical tests, and latex agglutination tests. antibiogram tests were performed using Kirby-Bauer disk diffusion method. Logistic regression was used to analyze and measure the degree of association between the presumed risk factors and occurrence. The overall occurrence of was estimated to be 8.87% and a relative higher (11.29%) occurrence of was recorded at butcher shops when compared to abattoirs (6.45%). All isolates were susceptible to gentamicin followed by chloramphenicol (81.81%). About 81.81% of the isolates were resistant to ampicillin and 77.23% of isolates developed resistance to two and more than two antibiotics (MDR). In conclusion, was detected in the study area. Thus, educating abattoir and butcher shop workers, and consumers, on hygienic handling practices and safe consumption of meat could eliminate foodborne infection associated with occurrence.
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