Occurrences and antibiotic susceptibility patterns of in raw meat samples from abattoir and butcher shops in Jimma Town, Southwest Ethiopia.

The widespread habit of consumption of raw meat along with poor hygiene during handling, transportation, and processing are the major contributors to the high prevalence of food-borne diseases in Ethiopia. To assess the occurrences and antimicrobial susceptibility patterns of in raw meat, samples were collected from abattoir and butcher shops in Jimma town. A laboratory-based cross-sectional study design was used. One hundred meat samples were obtained from abattoir and butcher shops in Jimma Town. The species were isolated and identified using traditional culture and biolog. A test for antimicrobial susceptibility was carried out utilizing ten distinct antibiotics currently used in both veterinary and human medicine. From 100 samples collected, 29 (29 %; 95 % CI: 21.0-38.5 %) were found positive for species. Of this, 15 (30 %, 95 % CI: 34.4-68.6 %) samples were from the butcher shops, and 14 (28 %, 95 % CI: 31.4-65.6 %) were from the abattoir. (48 %) was dominant followed by (28 %). accounts for 7 % of the isolates. isolates were susceptible to gentamicin, vancomycin, sulfamethoxazole, chloramphenicol, and cloxacillin. Tetracycline, penicillin, nalidixic acid, and cloxacillin, however, are resistant to them. Therefore, training is needed on hygienic meat handling practices for meat handlers to minimize the risk of foodborne diseases. Lowering the level of antibiotic resistance also requires controlling the optimal use of antibiotics in animals bred for food.