{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T19:31:19Z","timestamp":1780083079261,"version":"3.54.0"},"reference-count":77,"publisher":"Public Library of Science (PLoS)","issue":"2","license":[{"start":{"date-parts":[[2021,2,10]],"date-time":"2021-02-10T00:00:00Z","timestamp":1612915200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"College of Veterinary Sciences, Mekelle University"}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:p><jats:italic>Campylobacter jejuni<\/jats:italic> and <jats:italic>Campylobacter coli<\/jats:italic> are globally recognized as a major cause of bacterial foodborne gastroenteritis. A cross-sectional study was conducted from October 2015 to May 2016 in Mekelle city to isolate, identify, and estimate the prevalence of <jats:italic>C<\/jats:italic>. <jats:italic>jejuni<\/jats:italic> and <jats:italic>C<\/jats:italic>. <jats:italic>coli<\/jats:italic> in raw meat samples and to determine their antibiotic susceptibility pattern. A total of 384 raw meat samples were randomly collected from bovine (n = 210), goat (n = 108), and chicken (n = 66), and isolation and identification of <jats:italic>Campylobacter spp<\/jats:italic>. were performed using standard bacteriological techniques and PCR. Antibiotic susceptibility test was performed using disc diffusion method. Of the total 384 raw meat samples, 64 (16.67%) were found positive for <jats:italic>Campylobacter spp<\/jats:italic>. The highest prevalence of <jats:italic>Campylobacter spp<\/jats:italic>. was found in chicken meat (43.93%) followed by bovine meat (11.90%) and goat meat (9.25%). The most prevalent <jats:italic>Campylobacter spp<\/jats:italic>. isolated from meat samples was <jats:italic>C<\/jats:italic>. <jats:italic>jejuni<\/jats:italic> (81.25%). The overall prevalence of <jats:italic>Campylobacter<\/jats:italic> in restaurants, butcher shops, and abattoir was 43.93%, 18.30%, and 9.30%, respectively. 96.8%, 81.25%, 75%, and 71% of the <jats:italic>Campylobacter spp<\/jats:italic>. isolates were sensitive to norfloxacin, erythromycin, chloramphenicol, and sulphamethoxazole-trimethoprim, respectively. However, 96.9%, 85.9%, and 50% of the isolates were resistant to ampicillin, amoxicillin, and streptomycin, respectively. Strains that developed multi-drug resistant were 68.7%. The result of this study revealed the occurrence of <jats:italic>Campylobacter<\/jats:italic> in bovine, goat, and chicken meats. Hence, there is a chance of acquiring infection via consumption of raw or undercooked meat. Thus, implementation of hygienic practices from a slaughterhouse to the retailers, proper handling and cooking of foods of meat are very important in preventing <jats:italic>Campylobacter<\/jats:italic> infection.<\/jats:p>","DOI":"10.1371\/journal.pone.0246755","type":"journal-article","created":{"date-parts":[[2021,2,10]],"date-time":"2021-02-10T21:46:25Z","timestamp":1612993585000},"page":"e0246755","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":22,"title":["Isolation, identification, and antimicrobial susceptibility pattern of Campylobacter jejuni and Campylobacter coli from cattle, goat, and chicken meats in Mekelle, Ethiopia"],"prefix":"10.1371","volume":"16","author":[{"given":"Yohans","family":"Hagos","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1201-2263","authenticated-orcid":true,"given":"Getachew","family":"Gugsa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nesibu","family":"Awol","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meselu","family":"Ahmed","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4535-7735","authenticated-orcid":true,"given":"Yisehak","family":"Tsegaye","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nigus","family":"Abebe","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abrha","family":"Bsrat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2021,2,10]]},"reference":[{"key":"pone.0246755.ref001","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1089\/fpd.2007.0027","article-title":"Similarity of Campylobacter lariamong human, animal, and water isolates in Norway.","volume":"5","author":"O Rosef","year":"2008","journal-title":"Foodborne Pathog Dis"},{"key":"pone.0246755.ref002","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1128\/JCM.00725-08","article-title":"Campylobacter fetus-associated epidural abscess and bacterimia","volume":"47","author":"JSJ Wong","year":"2009","journal-title":"J Clin Microbiol"},{"key":"pone.0246755.ref003","doi-asserted-by":"crossref","unstructured":"EFSA-ECDC European food safety authority and European Centre for disease prevention and control. 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