Risk of Shiga Toxigenic Escherichia coli O157:H7 Infection from Raw and Fermented Milk in Sokoto Metropolis, Nigeria

Abstract

Escherichia coli O157:H7 is an enteric foodborne pathogen associated with life threatening disease conditions. The enterobacteria are frequently found in cattle gastrointestinal tract with high potential of contaminating animal products such as meat, milk, and cheese. A cross-sectional study was conducted to investigate the presence of Shiga toxin-producing Escherichia coli O157:H7 in milk products sold within Sokoto metropolis. Two hundred and sixty (260) samples (comprising 160 raw and 100 fermented milk samples) were collected from different sources within the study area. Bacteriological isolation and biochemical characterization yielded Escherichia coli with a detection rate of 9.23% (24/260). Molecular identification of the recovered isolates by PCR amplification of the Stx1 gene revealed Escherichia coli O157:H7 with a positive rate of 20.83% (5/24). The overall prevalence of E. coli O157:H7 was 1.92% (5/260) and the positive proportions for raw and fermented milk samples were 1.86% (3/160) and 2.0% (2/100), respectively. Fisher's Exact test showed a nonsignificant association between the isolates and the different milk types (p = 0.943; OR = 0.94; [95% CI: 0.154–5.704]). The results revealed presence of Escherichia coli O157:H7 in raw and fermented milk sold within Sokoto metropolis, Nigeria. The findings indicate possible feacal contamination of the milk products, with serious public health consequences. This necessitates the need to screen other milk products produced in the area such as butter and cheese. Health authorities in the State need to enlighten dairy farmers on the zoonotic potential of Escherichia coli O157:H7 and the role of cattle in the spread of the pathogen.

Occurrence and Antimicrobial Resistance Pattern of E. coli O157:H7 Isolated from Foods of Bovine Origin in Dessie and Kombolcha Towns, Ethiopia

“…The present study revealed an overall E. coli prevalence of 54.7% from different foods of bovine origin collected from different sources in the study areas. This prevalence was in agreement with previous studies reported by Limbu et On the other hand, the prevalence of E. coli in the current study was higher than the reports of Messele et al [7] in Addis Ababa and Bishoftu towns (5.5%), Messele et al [12] in central Ethiopia (Sebeta, Burayu, and Holeta towns) (7.1%), Kumar and Prasad [69] in and around Pantnagar (India) (8.14%), Yakubu et al [70] in Sokoto Metropolis (Nigeria) (9.23%), Mengistu et al [71] in Eastern Ethiopia (12.41%), Ngaywa et al [72] in Kenya (13.8%), Mohammed et al [73] in Dire Dawa city (15.89%), Ababu et al [17] in Holeta District (19.0%), Hiwot et al [74] in Arsi and East Shewa Zones (19.8%), Bedasa et al [19] in Bishoftu town (20.0%),…”

“…On the other hand, the prevalence of E. coli in the current study was higher than the reports of Messele et al [7] in Addis Ababa and Bishoftu towns (5.5%), Messele et al [12] in central Ethiopia (Sebeta, Burayu, and Holeta towns) (7.1%), Kumar and Prasad [69] in and around Pantnagar (India) (8.14%), Yakubu et al [70] in Sokoto Metropolis (Nigeria) (9.23%), Mengistu et al [71] in Eastern Ethiopia (12.41%), Ngaywa et al [72] in Kenya (13.8%), Mohammed et al [73] in Dire Dawa city (15.89%), Ababu et al [17] in Holeta District (19.0%), Hiwot et al [74] in Arsi and East Shewa Zones (19.8%), Bedasa et al [19] in Bishoftu town (20.0%), Sebsibe and Asfaw [75] in Jimma town (20.2%), Tadese et al [76] in Ambo town (23.4%), Abebe et al [77] in selected districts of Tigray (23.7%), Abayneh et al [78] in Jimma town (23.9%), Yohannes [79] in Mekelle town (25.0%), Haileselassie et al [80] in Mekelle city (27.3%), Hiko et al [81] in Addis Ababa (29.0%), Momtaz et al [82] in Iran (29.7%), Taye et al [83] in Haramaya University abattoir (30.97%), Disassa et al [8] in and around Asosa town (33.9%), Tadesse et al [53] in Mekelle town (36.63%), Thaker et al [84] in Anand Gujarat (India) (38.0%), Zerabruk et al [85] in Addis Ababa (43.75%), Sobeih et al [86] in Kafr El-Sheikh Governorate (Egypt) (44.44%), and Welde et al [87] in and around Modjo town (46.26%).…”

Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan

“…In a study from Nigeria, 260 raw and fermented milk samples had an E. coli detection rate of 9.23% (24/260), of which five (20.83%) were positive for O157: H7. The overall incidence of E. coli O157: H7 was therefore 1.92% (Yakubu, Shuaibu, Ibrahim, Hassan, & Nwachukwu, 2018). Also in Nigeria, 10 out of 202 (5%) dairy samples were positive for serotype O157: H7, including one from 50 milk samples (2%), three from 50 samples of fresh local cheese (6%), one from 50 samples of fried local cheese (2%), and five from 52 fermented milk samples (9.6%) (Ivbade, Ojo, & Dipeolu, 2014).…”

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

“…Among the microorganisms present in fermented milk are strains of E. coli . A study by Yakubu et al (2018) showed the presence of the most pathogenic serotype E. coli O157: H7 in samples of this product from 100 points of sale in the area of Nigeria. The main source of E. coli strains, including those with a high pathogenic potential, is the gastrointestinal tract of cattle (animals do not show clinical signs of infection).…”