Prevalence and Antimicrobial Susceptibility of Escherichia coli in Fresh and Ready-to-Eat Camel Meat from Maiduguri Central Abattoir, Nigeria

Camel meat has gained popularity in Nigeria because of its perceived nutritional benefits and cultural significance.However, concerns about meat safety, particularly regarding foodborne pathogens such as Escherichia coli (E.coli), have arisen.This study assessed the prevalence and antimicrobial susceptibility of E. coli in fresh and ready-to-eat camel meat from Maiduguri Central Abattoir, with the goal of guiding public health interventions.A total of 100 camel meat samples (50 fresh and 50 ready-to-eat) were analysed via standard microbiological techniques.Antimicrobial susceptibility testing was performed using the disc diffusion method against a panel of 10 antimicrobial agent.The overall prevalence of E. coli was 41 (41.0%), with a significantly greater prevalence in fresh camel meat 34 (68.0%)than in ready-to-eat camel meat 7 (14.0%).All isolates (41) were susceptible to trimethoprim-sulfamethoxazole, ofloxacin, and pefloxacin.However, 32 (78%) isolates exhibited high resistance to penicillin, while 25 (61%) isolates were resistant to ceftriaxone and ciprofloxacin.The results also showed that 35 (85.4) of the isolates were multidrug resistant.These findings underscore the importance of implementing improved handling and processing procedures, judicious antibiotic use, and regular surveillance to mitigate E. coli contamination risks and combat antimicrobial resistance.The results of this study have significant implications for food safety and public health in Nigeria, emphasizing the importance of good hygiene practices and responsible antibiotic use in the camel meat industry.