Table 2.
The pooled prevalence of AMR for major bacterium-antibiotic combination in different sample types in Ethiopia.
| Sample type | Major bacteria identified and tested | TE |
S |
GEN |
K |
AMP |
AMC |
AMO |
P |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | ||
| Food animal | E. coli | 4 | 79 (32−100) | 5 | 31 (5–65) | 3 | 0 (0−10) | ||||||||||
| Salmonella spp. | 9 | 44 (29–58) | 10 | 49 (33–66) | 8 | 1 (0–6) | 9 | 17 (4–35) | 9 | 41 (25–57) | 5 | 17 (6–31) | 4 | 78 (61–91) | |||
| Pasteurella haemolytica | 6 | 28 (13–48) | 6 | 54 (29–79) | 4 | 81 (51–100) | 4 | 47 (22–72) | |||||||||
| Campylobacter jejuni | 4 | 21 (2–50) | 3 | 9 (5–14) | |||||||||||||
| Milk | E. coli | 11 | 44 (20–70) | 12 | 49 (17–43) | 12 | 15 (3–34) | 9 | 72 (49–91) | 4 | 56 (14–94) | 5 | 51 (10–91) | ||||
| Salmonella spp. | 8 | 66 (42–87) | 6 | 27 (6–56) | 10 | 3 (0−13) | 5 | 75 (43–98) | 5 | 55 (8–97) | |||||||
| Staphylococcus aureus | 28 | 45 (36–55) | 17 | 31 (20–43) | 23 | 6 (2−11) | 16 | 8 (1–17) | 17 | 60 (44–75) | 6 | 8 (0−21) | 10 | 53 (36–69) | 27 | 82 (74–89) | |
| Streptococcus agalactiae | 4 | 46 (31–61) | 4 | 26 (8–49) | 3 | 4 (0−12) | 4 | 51 (24–77) | 3 | 61 (47–74) | 4 | 54 (14–92) | 3 | 53 (21–83) | |||
| Meat | E. coli | 12 | 38 (21–56) | 10 | 32 (16–49) | 6 | 32 (7–63) | 8 | 35 (3–75) | 5 | 77 (64–88) | 6 | 76 (40–100) | ||||
| Salmonella spp. | 10 | 55 (29–80) | 9 | 60 (31–87) | 12 | 2 (0–9) | 9 | 23 (2–51) | 13 | 38 (15–63) | 5 | 58 (29–85) | 5 | 27 (0–72) | |||
| Campylobacter spp. | 3 | 14 (4–28) | 3 | 12 (3–24) | |||||||||||||
| Staphylococcus aureus | 5 | 29 (0–75) | 3 | 64 (22–98) | |||||||||||||
| FNA | E. coli | 6 | 14 (0–55) | 5 | 8 (0−32) | 5 | 78 (60–92) | 3 | 16 (0–81) | ||||||||
| Salmonella Spp. | 6 | 20 (6–37) | 3 | 30 (3–67) | 5 | 0 (0–1) | 5 | 96 (77–100) | |||||||||
| Staphylococcus aureus | 4 | 30 (4–64) | 3 | 26 (0–85) | 5 | 4 (0–13) | 4 | 61 (0−100) | 3 | 78 (31−100) | |||||||
| Food handler | Salmonella Spp. | 3 | 39 (4–81) | 3 | 0 (0–17) | 5 | 90 (76–99) | 3 | 32 (7–63) | ||||||||
| Shigella Spp. | 4 | 74 (55–90) | 3 | 18 (5–35) | 4 | 82 (61–97) | |||||||||||
| Staphylococcus spp. | 3 | 46 (25–68) | |||||||||||||||
| Envr. | E. coli | 9 | 21 (4–45) | 7 | 13 (2–29) | 7 | 97 (86–100) | 5 | 51 (18–84) | 3 | 71 (12−100) | ||||||
| Staphylococcus aureus | 5 | 34 (5–72) | 4 | 3 (0–17) | 4 | 31 (0–91) | 5 | 89 (73–99) | |||||||||
| Klebsiella spp. | 5 | 33 (11–58) | 5 | 10 (4–19) | 5 | 70 (35–96) | 5 | 34 (10–63) | |||||||||
| Enterobacter spp. | 3 | 23 (11–37) | 3 | 11 (2–24) | 3 | 57 (30–82) | |||||||||||
| Salmonella spp. | 3 | 65 (44–83) | 4 | 4 (0–27) | |||||||||||||
| Pseudomonas spp. | 3 | 86 (46–100) | 3 | 23 (2–52) | 3 | 100 (86–100) | 3 | 96 (77–100) | |||||||||
| Sample type | Major bacteria identified and tested | CAP |
CTX |
CIP |
NA |
NOR |
SXT |
ERY |
CRO |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | N | P (95% CI) | ||
| Food animal | E. coli | 4 | 19 (0–75) | 3 | 41 (0–97) | ||||||||||||
| Salmonella spp. | 10 | 9 (1−21) | 5 | 5 (0−30) | 9 | 4 (0–12) | 7 | 16 (3−32) | 7 | 10 (0–28) | |||||||
| Pasteurella haemolytica | 6 | 0 (0–34) | |||||||||||||||
| Campylobacter jejuni | 3 | 10 (0–50) | 4 | 18 (2–42) | |||||||||||||
| Milk | E. coli | 9 | 34 (14–58) | 8 | 0 (0–3) | 5 | 18 (4–39) | 6 | 32 (9–61) | ||||||||
| Salmonella spp. | 6 | 30 (19–43) | 8 | 3 (0–13) | 7 | 41 (6–81) | 6 | 8 (0–27) | |||||||||
| Staphylococcus aureus | 22 | 11 (3−21) | 12 | 36 (22–52) | 8 | 8 (0–26) | 5 | 52 (14–89) | 3 | 0 (0–7) | 17 | 21 (9–38) | 24 | 12 (6–19) | |||
| Streptococcus agalactiae | 3 | 26 (0–72) | |||||||||||||||
| Meat | E. coli | 9 | 39 (18–62) | 4 | 58 (13–97) | 5 | 3 (0–13) | 8 | 34 (5–71) | 4 | 33 (1–76) | 9 | 24 (5–49) | 3 | 45 (23–68) | ||
| Salmonella spp. | 11 | 4 (0–18) | 5 | 22 (2–52) | 10 | 0 (0–5) | 10 | 9 (0–29) | 9 | 9 (0−23) | 6 | 4 (0–19) | |||||
| FNA | E. coli | 6 | 5 (0–14) | 5 | 10 (0–43) | 3 | 17 (0–59) | 3 | 17 (0–54) | 3 | 0 (0–2) | ||||||
| Salmonella Spp. | 6 | 9 (0–36) | 6 | 0 (0–1) | 4 | 40 (5–81) | 4 | 0 (0–2) | 3 | 23 (0–84) | |||||||
| Staphylococcus aureus | 5 | 12 (1−32) | 5 | 1 (0–9) | 3 | 0 (0–1) | 3 | 8 (0–46) | 4 | 19 (0–58) | |||||||
| Food handler | Salmonella Spp. | 4 | 16 (7–27) | 5 | 6 (1–14) | 3 | 50 (31–69) | 3 | 19 (9–31) | ||||||||
| Shigella Spp. | 4 | 27 (2–62) | 4 | 1 (0–13) | 3 | 7 (0–19) | 4 | 32 (10–59) | |||||||||
| Envr. | E. coli | 7 | 17 (3–37) | 4 | 14 (0–41) | 7 | 12 (0−31) | 9 | 17 (4–35) | 3 | 0 (0–1) | 4 | 21 (1–53) | ||||
| Staphylococcus aureus | 5 | 30 (4–64) | 4 | 6 (2−12) | 5 | 11 (0–39) | 5 | 18 (1–45) | |||||||||
| Klebsiella spp. | 3 | 25 (7–49) | 5 | 11 (0–32) | 5 | 30 (15–48) | 4 | 26 (16–37) | |||||||||
| Enterobacter spp. | 3 | 23 (14–34) | 3 | 11 (0–36) | 4 | 30 (15–47) | |||||||||||
| Salmonella spp. | 3 | 41 (0–95) | 4 | 33 (1–77) | |||||||||||||
| Pseudomonas spp. | 3 | 70 (19–100) | 3 | 0 (0–14) | 3 | 70 (19–100) | |||||||||||
FNA Food of non-animal origin, Envr. Environment, N Number of studies, P Pooled prevalence of AMR, CAP Chloramphenicol, TE Tetracycline, S Streptomycin, GEN Gentamicin, K Kanamycin, CTX Cefoxitin, AMP Ampicillin, AMC Amoxicillin-clavulanic acid, AMO Amoxicillin, P Penicillin, CIP Ciprofloxacin, NA Nalidixic Acid, NOR Norfloxacin, SXT Sulfamethoxazole/Trimethoprim, ERY Erythromycin, CRO Ceftriaxone.