American Journal of Bioscience and Bioengineering 2021; 9(2): 40-48 http://www.sciencepublishinggroup.com/j/bio doi: 10.11648/j.bio.20210902.12 ISSN: 2328-5885 (Print); ISSN: 2328-5893 (Online) Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia Eshetu Shumi 1, * , Tadele Tolosa 1 , Mukarim Abdurahaman 1 , Abebe Olani 2 , Matios Lekew 2 , Diriba Taddese 1 1 Jimma University College of Agriculture and Veterinary Medicine, Jimma, Oromia, Ethiopia 2 National Animal Health Diagnostic and Investigation Center, Sebata, Oromia, Ethiopia Email address: * Corresponding author To cite this article: Eshetu Shumi, Tadele Tolosa, Mukarim Abdurahaman, Abebe Olani, Matios Lekew, Diriba Taddese. Phenotypic Characterization, Antimicrobial Susceptibility Patterns Profile and Risk Factors of Escherichia Colio157:H7 Isolated from Cattle Meat at Jimma Ethiopia. American Journal of Bioscience and Bioengineering. Vol. 9, No. 2, 2021, pp. 40-48. doi: 10.11648/j.bio.20210902.12 Received: December 31, 2020; Accepted: March 25, 2021; Published: April 23, 2021 Abstract: Escherichia coli O157:H7 is considered the most prevalent food borne pathogen that has gained increasing attention worldwide in recent years. A cross sectional study was undertaken from January 2018 to September 2018 on carcass swab and utensil at slaughter house as well as meat and utensil obtained from butcher shop at Jimma town to isolate identify and assess association risk factor of Escherichia coli O157:H7 and its antimicrobial susceptibility patterns. From total of 288 samples 51 of them were biochemically positive for Escherichia coli. From those isolated by biochemical tests four of them were found to be positive for Escherichia coli O157:H7 strain as confirmed by Biolog incubation manual. Among the samples (144) from slaughter house examined 3 of the E. coli O157:H7 isolates were found to be positive for E. coli O157:H7. Two of the isolates were identified from carcass and one from hanging up wire at slaughter house while the rest one was from meat at butcher shop. The antimicrobial susceptibility investigation of 4 E. coli O157:H7 isolates using 12 commonly marketable antimicrobial discs revealed that the isolates were susceptible to eight antimicrobials from 75% to 100%. Results of the present study indicated that an overall resistance of 100%, 75%, 50% and 25% was observed to Ampicillin, Neomycin, Cefoxitin and Oxytetracycline respectively. Multi drug resistance to three drugs was detected in 1 (25%) of the isolates. This study indicates the possible risk of E. coli O157:H7 particularly for the consumers who have the habit of eating raw or undercooked meat. These findings stress the need for implementation of E. coli O157:H7 prevention and control strategies from slaughter house to butcher shop and consumption of meat. Keywords: Abattoir, Antimicrobial, Butcher Shop, Escherichia Coli O157:H7, Isolation, Jimma, Raw Meat 1. Introduction Food born disease is one of the vital issues in the in the 21 st century all over the world. Reports have indicated that, massive number of people suffers from food borne disease worldwide due to infected food and water utilization annually [22]. This indicates that microbial food borne illness still left over’s a global concern despite the general scientific advancement and technological developments achieved [26]. Several epidemiological reports have concerned food of animal origin as the major vehicles associated with illness caused by food borne pathogens such as Escherichia coli, salmonella, shigellaand cambylobacter for human infection and this problem is highly aggravated in the developing world [26]. Among the pathogens Escherichia coli O157:H7 are major food borne pathogens that have been the center of food safety research in developing countries such as Ethiopia. Human infection with E. coli O157:H7 have been mostly associated with the consumption of contaminated and improperly cooked minced beef and unpasteurized cow milk. Butcher