Hygiene status and carcass contamination with Escherichia coli 0157H7 at meat handling sites in Eastern Uganda.

In developing countries, foodborne infections, particularly those linked to Escherichia coli (E. coli) 0157:H7 contamination, pose significant public health risks. These infections often result from poor hygiene practices at meat-handling locations such as abattoirs and butcher shops. Despite interventions aimed at improving sanitation, the prevalence of meat contamination remains high, especially in rural and peri-urban areas like Iganga Municipality, Uganda. This study aimed to assess the sanitation and hygiene status of meat handling sites in Iganga Municipality, the level of carcass contamination with Escherichia coli 0157:H7, and the antibiotic susceptibility profile of Escherichia coli 0157:H7. This descriptive cross-sectional study involved meat handlers at meat handling sites in Iganga Municipality. Data were collected through structured interviews and observational checklists to assess hygiene practices. Carcass swabs were taken from meat samples and analyzed for the presence of Escherichia coli 0157:H7. The antibiotic susceptibility of the isolates was determined using the Kirby-Bauer disk diffusion method. The study revealed that 86.6% of meat handlers had received personal hygiene training; however, improper practices, such as low usage of personal protective equipment (PPE) and inadequate handwashing, persisted. The prevalence of Escherichia coli 0157:H7 contamination in carcass samples was 16%, indicating significant health risks. Antibiotic resistance was high for commonly used antibiotics like ampicillin and trimethoprim-sulfamethoxazole, tetracycline, nalidixic acid, and nitrofurantoin, although susceptibility to gentamicin and ciprofloxacin remained robust. Study respondents who did not undergo any personal hygiene training [AOR = 2.48, CI = 2.06-3.88, P = 0.01] were 2.48 times more likely to have their carcasses contaminated with E. coli 0157:H7 compared to those who received training. Furthermore, the odds of carcass contamination with E. coli 0157:H7 were 3.11 times higher [AOR = 3.11, CI = 2.02-5.51, P = 0.04] among study respondents who reported experiencing diarrhea in the last two weeks compared to those who did not. Additionally, respondents who reported using soap/detergent during handwashing [AOR = 0.06, CI = 0.02-0.22, P = 0.03] were 0.94 times less likely to have their carcasses contaminated with E. coli 0157:H7 compared to those who did not use soap/detergent. Poor hygiene practices and the high prevalence of multidrug-resistant E. coli 0157:H7 in meat handling sites in Iganga Municipality underscore the necessity for stricter enforcement of hygiene standards and antibiotic stewardship. Ongoing training for meat handlers and enhanced sanitation protocols are essential for reducing contamination and protecting public health.