ABSTRACT:
Meat safety is a critical component in efforts to curb antimicrobial resistance (AMR) in meat-borne pathogens. In Malawi, approximately 70% of meat slaughtering and retailing occurs in local settings characterized by inadequate sanitation and hygiene, often linked to limited handler knowledge. The presence of extended-spectrum β-lactamase (ESBL)-producing E. coli and their dissemination along the meat production chain warrant investigation to inform AMR prevention strategies. This study examined the occurrence and potential sources of ESBL-producing and non-producing E. coli in beef butcheries in Malawi. The study employed a cross-sectional design to assess nine local beef butcheries in Blantyre, Malawi. Data were collected using an observational checklist (n=9), microbiological sampling (n=72) from beef (n=9) and the environment (n=63), and in-depth interviews with meat handlers (n=9). The study evaluated food hygiene practices and E. coli contamination in beef and butchery environments. Quantitative data were analysed using Fisher’s exact test, while qualitative data underwent content analysis. The study found that out of the 60 (83.3%) E. coli isolates found from 72 samples that were collected, ESBL producing and non-ESBL producing E. coli isolates were identified in 46.7% (n=28) and 53.3% (n=32) samples respectively. Among all the used antibiotic agents, ampicillin had the lowest susceptibility level (30%) in most isolates. Among all the investigate hygiene factors, availability of handwashing facility at the butchery was significantly associated with the presence of non-ESBL producing E. Coli (P = 0.048). We concluded that it is very important to train meat handlers on food safety and hygiene and also on AMR to reduce contamination of beef with ESBL producing E. coli and other pathogenic microorganisms and also city council officials should enhance inspection in the local butcheries to improve the food safety and hygiene practices.