E. coli O157:H7 is one of the most virulent foodborne pathogens. The aim of this study was to isolate E. coli O157:H7, determine virulence genes carried by the organism, and assess the antimicrobial susceptibility pattern of the isolates from beef carcass samples at Bahir Dar city. Swab samples (n = 280) were collected from the carcass of cattle slaughtered at the abattoir and processed using sorbitol MacConkey agar supplemented with cefixime telluride and confirmed with latex agglutination test. A polymerase chain reaction was performed on isolates for the detection of virulence genes stx1, stx2, hlyA, and eae. Antimicrobial susceptibility testing was performed using the disk diffusion method. Of 280 samples processed, 25 (8.9%) isolates were positive. Out of 25 isolates subjected for molecular detection, 8 (32%) and 14 (56%) isolates possessed stx1 and stx2 genes, respectively; from those, 5 (20%) isolates had both genes for the production of Shiga toxins. Compared from other virulent genes relatively higher proportion of 18 (72%) isolates carried the hlyA gene. Only 5 (2%) isolates were positive for eae. Resistance was detected in all 25 (100%) isolates and 3 (12%) against clindamycin and trimethoprim, respectively. This study result highlights the potential threat to public health. The abattoir workers need to be aware about the pathogen and should follow appropriate practices to prevent contamination of meat intended for human consumption.

Pesticides are the parent compounds, their metabolites, and associated impurities of agricultural and health chemical inputs. If they are found at concentration levels higher than the standard limits, they have potential negative impacts on the ecosystem in general and on fish and humans in particular. This study investigates organochlorine pesticides (OCPs) residue occurrences in fish muscle and assesses their public health potential risks, in North West Ethiopia. The concentration of OCPs residue under gas chromatography with electron capture detector (GC‐ECD) was detected in 37.84% of fish muscle samples. The mean amounts detected were Endosalfan I, 341.50 ± 32.19 μg/kg; Endosalfan II, 36.01 ± 2.3 μg/kg; Endosalfan sulfate, 5.43 ± 4.06 μg/kg; 4, 4, DDE (4,4‐dichlorodiphenyldichloroethylene), 64.01 ± 9.08 μg /kg; 4,4, DDD (4,4‐dichlorodiphenyldichloroethane), 5.65 ± 3.12 μg/kg; and 4, 4, DDT (4,4‐dichlorodiphenyltrichloroethane), 1.58 ± 0.30 μg/kg. The mean concentration of Endosalfan I tested in fish muscle samples was higher than that of the permissible limit of different international standards. However, due to the low per capita consumption rate of fish origin food in Ethiopia, the health risk index (HRI) ranges from 0.002 to 0.1275, which shows there is no public health risk. This study highlights the possibility of chemical residue occurrence in fish food products, and hence pesticide use regulations and monitoring concentration levels should be implemented regularly to avoid human and environmental health risks.

Background Schistosoma is one of the prevalent parasitic infection in humans and animals. Schistosomiasis in children is particularly serious and results in liver and spleen enlargement, anemia, stunting, reduced ability to learn and death. The aim of this study was to measure the prevalence and distribution of schistosomiasis in children, rodents and snail populations in Aleffa and Takusa districts, north-west Ethiopia. Methods Disease status and exposure were simultaneously measured from December 2020 to December 2021. School children's stool specimens were collected for schistosomiasis examination by Kato Katz and formal-ether techniques. Live rodents and snails were trapped and collected in search of adult schistosoma, eggs, and cercariae, respectively. Multiple logistic regression analytic technique by using SPSS version 20 was conducted. Results Of 460 stool specimens examined, 116 (25.22) were found positive for S. mansoni infection. In the present finding, the possible determinants for the occurrence of intestinal schistosomiasis in school children were female sex (AOR = 1.09, 95% CI: 1.37–2.96); working with bare foot (AOR = 1.21, 95% CI: 1.08–1.52); skin cut/abrasion history (AOR = 3.6, 95% CI: 1.08–7.43) and swimming habit (AOR = 1.58, 95% CI: 1.33–1.99). The overall (n = 108) rodent prevalence of S. mansoni was 23 (21.3%). Only 6 snails were shedding the infective stage of schistosoma cercariae. Conclusion The study revealed that there is a moderate prevalence of schistosomiasis in different hosts. Thus, multi-host intervention is crucial to achieving the goal of interrupting transmission of schistosomiasis in the study area. Further research to better understand and exploit the broader environmental, ecological context and encompassing dynamic interactions between all hosts over time will be crucial for building predictive models beyond the known fact of having or not having reservoirs/hybridization of schistosoma in our study area.

Pathogenic microorganisms can grow accidentally on fish origin human food and can be a cause of human food‐borne illness. The purpose of this study was to estimate the occurrence and microbial load pattern of Escherichia coli , Salmonella , Staphylococcus aureus , and Shigella spp. along the fish origin food value chain. A total of 396 fish samples were collected by a systematic random sampling technique of cooked and raw in the three species of fish. Fish muscles were tested using selective media, followed by conventional biochemical tests. The bacterial load was assessed using a standard plate count method. Whereas the fungal load were measured by cultured in a Sabouraud's dextrose agar (SDA) medium. The overall prevalence was Escherichia coli 84 (21.21%), Salmonella 27 (6.82%), Staphylococcus aureus 19 (4.80%), and Shigella spp. 17 (4.29%). The average mean total coliform count was observed 1.2 × 10 2 cfu/g and 5.10 × 10 4 cfu/g in cooked and raw fish samples, respectively. Whereas total viable count mean of 8.05 × 10 4 cfu/g and 11.5 × 10 4 cfu/g in cooked and raw fish, respectively. The Fungal load counts under the range 5.6 × 10 1 cfu/g to 1.09 × 10 3 cfu/g were observed. The study has revealed that fish food in the study area has the possibility of microbial public health risk. Hence, it could be wise to improve the knowledge of key actors from harvesting to consumption to enhance the meals protection practices and high‐quality standards of fish foods.

Introduction Microbiological contamination in fish origin foods is the leading risk for public health. Among the range of pathogenic bacterial species that cause fish food borne diseases is Escherichia coli . The pathogenic strains of Escherichia coli cause diarrhea by producing and releasing toxins and can also be the cause of food spoilage in fish. Methods A cross-sectional study was conducted to assess hygienic practices of fish handlers, to evaluate bacterial load and antimicrobial resistance patterns of Escherichia coli along the fish value chain in Northwest Ethiopia. Systematic and purposive sampling techniques were used for uncooked and cooked fish samples respectively. Results From a total of 180 fish samples, 36 (20%) were positive for Escherichia coli . From 115 uncooked and 65 cooked fish samples examined, 27 (23.5%) and 9 (13.8%) had E. coli respectively . The highest mean bacterial count was observed in raw fish samples (6.13 × 10 5 cfu/g), followed by cooked fish samples (2.81 × 10 4 cfu/g). Among the interviewed fish handlers, 83.3%, 76.7% and 80% of respondents had good knowledge and attitude towards using a clean cutting-and-filleting board, storing raw and cooked foods separately and using an apron for reducing the risk of fish contamination, respectively. All 36 isolates were 100% sensitive to ciprofloxacin and gentamycin. Of the Escherichia coli isolates subjected to tetracycline, 55.6% were resistant, 8.3% were intermediate and 36.1% were susceptible. Conclusion and Recommendation This study revealed that there was a lack hygienic practice and high Escherichia coli profiles were observed. Hence, it could be wise to advise the fish harvesters, fish traders, hotels and restaurants about fish food safety practices from harvesting to consumption to improve fish food safety practices and quality standards of fish harvested and sold in northwest Ethiopia.