ASSESSMENT OF THE VIRULENCE ABILITY OF ESCHERICHIA COLI FROM GOOD MORNING MARKET ABATTOIR IN ABA, ABIA STATE.

ABSTRACT Escherichia coli is a common bacterium, with the majority of its strains harmful to both humans and animals, while others are common commensals in the digestive tracts of both species. A comprehensive study was conducted on the virulence potential of E. coli isolates from Good Morning market abattoir in Aba, Abia State, to assess the potential health risks associated with the handling and consumption of meat products from this facility. Most Escherichia coli (E. coli) strains are normal commensals found in the intestinal tract of both humans and animals, while others are pathogenic to animals and humans. Pathogenic E. coli are distinguished from normal flora by their possession of virulence factors. Hence, the main objective of this review is to appraise different virulence factors associated with occurrence of pathogenic E. coli infections. A total of 93 samples were obtained from the butcher’s table, palm, knife, the dung, intestine, rumen and caecal of the butchered animal, the water used to wash the meat and meat processing equipment, the effluent and soil around the abattoir. Following biochemical characterization, the distribution of bacterial isolates showed that E. coli was the highest occurring organism (35%), followed by Klebsiella spp. 18%, Pseudomonas spp. 17%, Proteus spp. and Salmonella spp. 15%. Out of 23 E. coli isolates obtained, 69% was obtained from the animal samples, followed by the effluent (33.3%), the table (21.4%), the knife (12.5%), and the palm (9.5%), none was found in the soil and water samples. The virulence abilities of the isolates were detected by carrying out Protease enzyme production, Hemolysis and Biofilm formation tests. The results showed that 54% of the isolates harbored at least one virulence gene and 19% of the isolates harbored more than one virulence genes, the highest occurring virulence ability was biofilm formation while the least occurring was protease enzyme production. The result showed that the animal samples had the highest occurring virulence genes (69%) followed by the effluent (33%), table (14%), palm (8%) and the knife (13%). The study highlights the potential health risks associated with the handling and consumption of meat products from this facility, particularly for vulnerable populations such as the elderly, young children, and immunocompromised individuals. The findings underscore the need for improved hygiene practices, effective sanitation protocols, and antimicrobial stewardship in the abattoir to reduce the spread of virulent E. coli strains. Regular monitoring for virulent E. coli strains in food production environments is crucial to ensure public health safety. This study provides valuable insights into the virulence potential of E. coli in Nigerian abattoirs and informs strategies for improving food safety and public health.