Prevalence and Risk Factors of Campylobacter Species from Cow Milk in Oromia Region, Ethiopia

Abstract

Abstract Campylobacter is one of the major causes of gastroenteritis and is commonly transmitted through the consumption of raw milk or improperly pasteurized milk. A cross-sectional study was conducted from January 2019 to March 2020 in four study sites in the Oromia region of Ethiopia to isolate, identify, and estimate the prevalence of Campylobacter species in milk samples and to determine their antibiotic susceptibility pattern. A total of 384 milk samples were randomly collected from raw milk (n = 192) from farmers and collectors and pasteurized milk (n = 192) from processors and retailers, and the isolation and identification of Campylobacter spp. were performed using standard bacteriological techniques and PCR. Of the total 384 milk samples, 35 (9.1%) were found positive for Campylobacter spp. The highest prevalence of Campylobacter spp. was found in collector raw milk (13.5%), followed by farmer raw milk (12.5%), and pasteurized milk (5.2%). The most prevalent Campylobacter spp. isolated from milk samples was C. jejuni (100%). The overall prevalence of Campylobacter in dairy value chains, including producer, collector, processor, and retailer, was 12.5%, 13.5%, 5.2%, and 5.2%, respectively. Cold storage, material type for making collection rooms, calibrating the pasteurizer machine, restricting milk handlers that are sick, means of transportation, and maintaining temperature during transportation had a statistically significant association. 100% and 8.6% of the Campylobacter isolates were sensitive to ciprofloxacin and chloramphenicol, respectively. However, all of the isolates were resistant to ampicillin, clindamycin, ox tetracycline, and trimethoprim. Moreover, 80% of the C. jejune were resistant to tetracycline and streptomycin. 26% of the species developed ciprofloxacin degradation. Hence, there is a chance of acquiring infection via the consumption of raw or undercooked milk. Thus, the implementation of hygienic practices from the producer to the retailer's market, proper handling to avoid cross-contamination and proper pasteurization is very important in preventing Campylobacter infection.