{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T13:43:05Z","timestamp":1790948585322,"version":"4.1.0"},"reference-count":50,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2024,6,30]],"date-time":"2024-06-30T00:00:00Z","timestamp":1719705600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Public Health Challenges"],"published-print":{"date-parts":[[2024,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Fish is a possible source of foodborne infections with <jats:italic>Salmonella<\/jats:italic> and <jats:italic>Escherichia coli<\/jats:italic>. This study was conducted to identify <jats:italic>Salmonella<\/jats:italic> and <jats:italic>E. coli<\/jats:italic> along the fish value chain in Bahir Dar City, Ethiopia.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>A cross\u2010sectional study was undertaken with purposive sampling. A total of 121 specimens comprising fresh fish, retailing fish, filleted and cooked fish, swabs, and water samples were collected. Both culture based and molecular methods were used for detection.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p><jats:italic>E. coli<\/jats:italic> isolated from 41 (33.88%) and <jats:italic>Salmonella<\/jats:italic> from 6 (4.96%) specimen. The highest <jats:italic>E. coli<\/jats:italic> isolation rate was from retailing fish 16 (80%), whereas the highest <jats:italic>Salmonella<\/jats:italic> isolation rate from filleted tissue 2 (20%). At restaurants, 12 (30%) samples were positive for <jats:italic>E. coli<\/jats:italic> and 3 (7.50%) for <jats:italic>Salmonella<\/jats:italic>. All 41 <jats:italic>E. coli<\/jats:italic> isolates were resistant to amoxicillin\/clavulanate, whereas no resistance was shown for gentamicin and amikacin. Two thirds of <jats:italic>Salmonella<\/jats:italic> isolate and 95.12% of <jats:italic>E. coli<\/jats:italic> were detected as they develop multidrug resistance. The highest rate of resistance was recorded for ceftazidime against all (<jats:italic>n<\/jats:italic>\u00a0=\u00a06) isolates of <jats:italic>Salmonella<\/jats:italic> species. From a total of 10 <jats:italic>E. coli<\/jats:italic> isolates tested by PCR, 4 were positive for hemolysin A1 and\/or <jats:italic>eae<\/jats:italic> virulence genes.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>The study detects the potential biological hazards along the value chain. Hygiene of fish handlers and their working environment and proper fish cooking are highly valuable. One health campaign should be carried out on drug resistance, contamination of the lake, and fish safety.<\/jats:p><\/jats:sec>","DOI":"10.1002\/puh2.204","type":"journal-article","created":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T05:54:02Z","timestamp":1719813242000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Detection of <i>Salmonella<\/i> and <i>Escherichia coli<\/i> along the Fish Value Chain in Bahir Dar City, Ethiopia"],"prefix":"10.1002","volume":"3","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1497-8304","authenticated-orcid":false,"given":"Temesgen Sendekie","family":"Ayalew","sequence":"first","affiliation":[{"name":"School of Animal Science and Veterinary Medicine Bahir Dar University  Bahir Dar Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Habtamu Tassew","family":"Tarekegn","sequence":"additional","affiliation":[{"name":"School of Animal Science and Veterinary Medicine Bahir Dar University  Bahir Dar Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Belayneh Getachew","family":"Ayalew","sequence":"additional","affiliation":[{"name":"National Veterinary Institute  Bishoftu Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,6,30]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/faf.12152"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bj.2018.03.003"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.9734\/BMRJ\/2015\/17161"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.08.016"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.4269\/ajtmh.18-0896"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.4103\/0019-557X.70557"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.12.058"},{"key":"e_1_2_10_9_1","first-page":"473","volume-title":"Modern Food Microbiology","author":"Jay J. 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