Table A.2.
Subgroup analysis by bacteria isolated and their pooled prevalence of AMR in different sample type in Ethiopia.
| Sample type | Major bacteria identified and tested | Pooled prevalence of AMR (95% CI) | Heterogeneity |
|||
|---|---|---|---|---|---|---|
| I2% | Q | DF | P-Value | |||
| Food animal | Salmonella kentucky | 53% (37% - 70%) | 64.8% | 173.31 | 61 | 0.00 |
| Pasteurella multocida | 48% (27% -69%) | 82.9% | 76.02 | 13 | 0.00 | |
| Pasteurella haemolytica | 47% (34% - 61) | 90.14% | 446.04 | 44 | 0.00 | |
| Staphylococcus aureus | 37% (20% - 54%) | 90.03% | 381.14 | 38 | 0.00 | |
| E. coli | 37% (24% - 50%) | 95.11% | 920.11 | 45 | 0.00 | |
| Campylobacter jejuni | 30% (18% - 43%) | 98.93% | 4009.29 | 43 | 0.00 | |
| Salmonella Haifa | 30% (17% - 45%) | 8.96% | 52.72 | 48 | 0.30 | |
| Salmonella saintpaul | 22% (12% - 34%) | 79.49% | 292.55 | 60 | 0.00 | |
| Salmonella spp. other than mentioned | 22% (16% - 28%) | 91.39% | 2195.45 | 189 | 0.00 | |
| Salmonella braenderu | 20% (5% - 39%) | 12.32% | 36.49 | 32 | 0.27 | |
| Salmonella mikawasim | 16% (1% - 39%) | 0% | 19.86 | 29 | 0.90 | |
| Salmonella virchow | 15% (7% - 25%) | 54.54% | 92.38 | 42 | 0.00 | |
| Salmonella Dublin | 12% (1% - 29%) | 84.74% | 190.08 | 29 | 0.00 | |
| Salmonella typhimurium | 7% (3% - 13%) | 33.59% | 93.35 | 62 | 0.01 | |
| Campylobacter coli | 7% (1% - 18%) | 95.4% | 565.18 | 26 | 0.00 | |
| Overall | 20% (16% - 24%) | 90.73% | 11,207 | 1039 | 0.00 | |
| Milk and milk product | Staphylococcus spp. other than Staphylococcus aureus | 70% (56% - 82%) | 82.59% | 229.78 | 40 | 0.00 |
| Streptococcus agalactiae | 53% (31% - 75%) | 91.07% | 246.49 | 22 | 0.00 | |
| Streptococcus uberis | 46% (28% - 64%) | 81.3% | 128.37 | 24 | 0.00 | |
| CNS | 40% (21% - 60%) | 94.98% | 438.5 | 22 | 0.00 | |
| Streptococcus dysgalactiae | 38% (25% - 51%) | 81.26% | 165.43 | 31 | 0.00 | |
| Salmonella spp. | 29% (21% - 38%) | 89.95% | 925.14 | 93 | 0.00 | |
| E. coli | 28% (22% - 33%) | 93.94% | 2639.6 | 160 | 0.00 | |
| Staphylococcus aureus | 27% (23% - 31%) | 97.38% | 14,424.6 | 378 | 0.00 | |
| Micrococcus spp. | 24% (10% - 39%) | 10.1% | 14.46 | 13 | 0.34 | |
| Staphylococcus epidermidis | 18% (8% - 30%) | 85.44% | 233.48 | 34 | 0.00 | |
| Staphylococcus intermedius | 5% (0% - 26%) | 61.35% | 38.8 | 15 | 0.00 | |
| Overall | 29% (26% - 32%) | 95.55% | 20,925.7 | 932 | 0.00 | |
| Meat | E. coli | 41% (33% - 48%) | 94.54% | 4564.25 | 249 | 0.00 |
| Staphylococcus aureus | 30% (19% - 42%) | 96.79% | 2961.19 | 95 | 0.00 | |
| Salmonella spp. | 28% (20% - 36%) | 95.5% | 2247.11 | 101 | 0.00 | |
| Campylobacter lari | 24% (5% - 48%) | 56.39% | 45.87 | 20 | 0.00 | |
| Campylobacter coli | 17% (9% - 26%) | 43.46% | 44.21 | 25 | 0.01 | |
| Campylobacter jejuni | 13% (5% - 23%) | 91.83% | 305.99 | 25 | 0.00 | |
| Overall | 28% (24% - 32%) | 93.64% | 11,990.2 | 762 | 0.00 | |
| FNA | Staphylococcus aureus | 20% (10% - 32%) | 96.51% | 1575.16 | 55 | 0.00 |
| E. coli | 20% (12% - 30%) | 96.22% | 1747.65 | 66 | 0.00 | |
| Salmonella spp. | 16% (7% - 27%) | 94.31% | 1088.9 | 62 | 0.00 | |
| Shigella spp. | 11% (2% - 24) | 88.62% | 158,21 | 18 | 0.00 | |
| Klebsiella spp. | 5% (0% - 13%) | 91.5% | 317.79 | 27 | 0.00 | |
| Overall | 13% (10% - 18%) | 94.41% | 5244.49 | 293 | 0.00 | |
| Food handlers | Salmonella spp. | 37% (29% - 46%) | 77.88% | 298.42 | 66 | 0.00 |
| E. coli | 36% (22% - 51%) | 80.35% | 91.59 | 18 | 0.00 | |
| Shigella spp. | 35% (23% - 48%) | 83.01% | 200.17 | 34 | 0.00 | |
| Staphylococcus aureus | 16% (6% - 29%) | 96.89% | 706.86 | 22 | 0.00 | |
| Overall | 29% (23% - 35%) | 88.46% | 1576.57 | 182 | 0.00 | |
| Environment | Pseudomonas aeruginosa | 67% (47% - 84%) | 73.41% | 105.29 | 28 | 0.00 |
| Citobacter spp. | 47% (32% - 61%) | 90.75% | 573.21 | 53 | 0.00 | |
| Acinetobacter spp. | 44% (25% - 63) | 79.13% | 148.57 | 31 | 0.00 | |
| Proteus spp. | 39% (16% - 63) | 55.39% | 49.32 | 22 | 0.00 | |
| Enterobacter spp. | 31% (17% - 46%) | 92.02% | 275.72 | 22 | 0.00 | |
| Staphylococcus aureus | 30% (20% - 40%) | 94.94% | 1342.58 | 68 | 0.00 | |
| E. coli | 29% (21% - 37%) | 90.28% | 1244.39 | 121 | 0.00 | |
| Salmonella spp. | 28% (16% - 43%) | 87.06% | 316.93 | 41 | 0.00 | |
| Shigella spp. | 28% (11% - 46%) | 78.29% | 133.61 | 29 | 0.00 | |
| Providencia spp. | 28% (15% - 43%) | 91% | 366.8 | 33 | 0.00 | |
| Klebsiella pneumonia | 20% (13% - 27%) | 83.75% | 326.22 | 53 | 0.00 | |
| Serratia spp. | 5% (1% - 11%) | 51.43% | 67.94 | 33 | 0.00 | |
| Overall | 29% (25% - 32%) | 89.52% | 7807.47 | 818 | 0.00 | |