Prevalence and Characterization of Listeria Species in Meat and Meat Products Sold in Retail Markets in Jimma Town, Ethiopia

Prevalence and Characterization of Listeria Species in Meat and Meat Products Sold in Retail Markets in Jimma Town, Ethiopia | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Prevalence and Characterization of Listeria Species in Meat and Meat Products Sold in Retail Markets in Jimma Town, Ethiopia Juhar Abas¹, Molalegne Betew², Abdi Mohammed¹, Zelalem Bekeko¹ This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7286520/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Listeria monocytogenes remains a critical public health threat globally due to its ability to survive under adverse conditions and its strong association with contaminated food, particularly meat and meat-based products. This study was conducted to determine the prevalence and characterize Listeria species isolated from various meat products available in retail markets of Jimma Town, southwestern Ethiopia. A cross-sectional study design was employed, involving the collection of 175 samples—including raw minced meat, lightly cooked (dulet), fried meat, chicken, burgers, refrigerated and fried fish—from 25 selected food service outlets. ISO 11290-1:2017 microbiological standards conducted sample processing, isolation, and identification of Listeria species. The results indicated that 29.7% of the analyzed samples were contaminated with Listeria spp. Notably, dulet samples exhibited the highest contamination rate (34.6%), followed by raw minced meat (23.1%) and chicken (19.2%). Upon species-level characterization, L. innocua emerged as the most frequently detected species (53.9%), followed by L. monocytogenes (23.1%), L. welshimeri (11.5%), and L. seeligeri (11.5%). The detection of L. monocytogenes, a well-documented foodborne pathogen capable of causing listeriosis, presents a substantial risk to public health, especially in ready-to-eat and undercooked meat products. These findings underscore the urgent need for rigorous sanitary practices in food preparation environments, targeted regulatory enforcement, and public awareness campaigns focusing on safe meat handling and storage. Strengthening food safety monitoring systems and educating food vendors and consumers alike is critical to reducing microbial risks and ensuring the protection of public health in urban food markets. Listeria monocytogenes prevalence food safety contamination microbial risk Jimma Town Ethiopia Figures Figure 1 1. Introduction Foodborne diseases remain a pressing global public health challenge, contributing substantially to illness and death worldwide each year. Among the numerous foodborne pathogens, Listeria monocytogenes is especially noteworthy due to its capacity to cause severe infections, often with fatal outcomes, in susceptible populations such as pregnant women, newborns, the elderly, and immunocompromised individuals [ 1 ][ 2 ]. Although less common than pathogens like Salmonella or Escherichia coli, L. monocytogenes commands attention because of its high hospitalization rate and significant case fatality ratio, making it one of the most hazardous foodborne bacteria worldwide [ 2 ]. A defining characteristic of L. monocytogenes is its remarkable resilience in diverse and often hostile environments. It can grow at refrigeration temperatures, tolerate high salt concentrations, and form protective biofilms on equipment and surfaces within food processing facilities [ 3 ][ 4 ]. These features allow the bacterium to persist throughout the food production and supply chains, posing a grave threat in ready-to-eat (RTE) meat products, which may not undergo further cooking before consumption. In response, many developed countries have instituted strict microbiological criteria and surveillance programs targeting Listeria in high-risk foods, accompanied by hazard analysis and critical control point (HACCP) systems to manage contamination risks [ 3 ]. Extensive research in Europe, North America, and parts of Asia documents the widespread presence of Listeria species in raw and processed meats. For example, contamination rates reported in recent studies range broadly—from approximately 5% to over 30%—depending on the meat type, processing practices, and storage conditions [ 5 ][ 6 ][ 7 ]. These findings underscore the importance of stringent food safety controls and continuous monitoring to protect consumers from listeriosis. In contrast, many low- and middle-income countries (LMICs), especially those in sub-Saharan Africa, continue to face significant challenges in implementing effective food safety systems. Weak regulatory frameworks, limited infrastructure for cold storage and sanitation, insufficient training of food handlers, and inadequate public health surveillance contribute to an increased vulnerability to foodborne pathogens, including Listeria [ 8 ][ 9 ]. Meat products in these settings often originate from informal or semi-formal markets where hygienic conditions may be compromised, elevating the risk of contamination and outbreaks. Ethiopia, where meat holds considerable cultural and nutritional importance, presents unique challenges in this regard. Traditional dishes like ‘kitfo’ and ‘dulet’ are commonly consumed raw or undercooked, raising concerns about microbial safety. Although some studies from Addis Ababa and other major cities have identified L. monocytogenes in beef, mutton, and poultry samples, data remain sparse and fragmented, especially outside major urban centers [ 10 ][ 11 ]. This lack of comprehensive regional surveillance leaves a critical knowledge gap concerning the true extent of Listeria contamination in the country’s meat supply. Jimma Town, located in southwestern Ethiopia, is a fast-growing urban center experiencing rising demand for meat and meat products. The retail meat sector here includes a diverse range of vendors, from informal open-air butcheries to more formal outlets. However, many operate under substandard hygienic conditions, often lacking reliable cold chain systems, sanitation, and standardized handling protocols [ 12 ]. The absence of routine microbial monitoring and limited public health enforcement exacerbate contamination risks along the meat value chain. Given the town’s demographic growth and evolving dietary patterns, assessing the microbial safety of retail meat products in Jimma is essential to protect public health and guide targeted interventions. In light of these challenges, this study was undertaken to determine the prevalence and characterize Listeria species present in raw and processed meat products sold in Jimma Town’s retail markets. The research aims to answer critical questions: How frequently do Listeria species, particularly the pathogenic L. monocytogenes , occur in these products? Which species dominate the contamination profile? Additionally, what hygiene and handling practices at retail outlets contribute to contamination? Addressing these questions is vital to understanding the local contamination dynamics and informing evidence-based strategies for risk mitigation. The overall objective was to quantify Listeria contamination and identify the involved species, focusing on L. monocytogenes . Additionally, the study aimed to evaluate hygiene conditions and meat handling practices in retail settings that could contribute to contamination. The findings are expected to inform local public health authorities, improve hygienic practices among meat handlers, and support the development of regionally appropriate food safety policies designed to reduce Listeria-related health risks in Ethiopia. 2. Materials and methods 2.1. Study area description This study was conducted in Jimma Town, located in southwestern Ethiopia within the Oromia Regional State, approximately 353 km from Addis Ababa. The town lies at elevations between 1,500 and 2,400 meters above sea level, with moderate temperatures averaging 14°C to 30°C throughout the year [ 13 ]. Due to its strategic location and rapid urban growth, Jimma has become a major center for meat production and retail, increasing the risk of foodborne infections due to inadequate hygiene and cold storage systems. As shown in Fig. 1 , the town’s geographic setting places it within a zone of rising demand for animal-sourced foods, where food safety concerns—particularly those involving Listeria species—are becoming more prominent. In both developing and industrialized countries, consumption of contaminated meat has been linked to serious health outcomes, including listeriosis, which poses heightened risks to vulnerable groups such as pregnant women and the immunocompromised [ 14 ][ 15 ][ 16 ][ 17 ]. 2.2. Sample size determination This sample size was deemed sufficient to provide meaningful insights into the prevalence and distribution of Listeria species in different meat types sold at the retail level. Determining the appropriate sample size was essential to ensure statistical validity and the generalizability of findings within the Jimma Town context. Cochran’s formula for large populations was employed to estimate the sample size, using a 95% confidence level, 5% margin of error, and based on a previous prevalence of nearly 30% [ 18 ]. While the theoretical output suggested a larger number, logistical and operational constraints necessitated adaptation. Given the total number of registered and operational food establishments (n = 25), a stratified approach was used to proportionally distribute a total of 175 meat and meat product samples across the study locations. This sample size was deemed sufficient to provide meaningful insights into the prevalence and distribution of Listeria species in different meat types sold at the retail level. 2.3. Study design A cross-sectional study design was selected to capture a snapshot of microbial contamination across various types of meat products sold in the retail markets of Jimma Town. This design was particularly suitable for establishing the prevalence of Listeria spp. in a specific geographical and temporal context without manipulating variables [ 19 ]. Sampling activities were conducted in three successive rounds to accommodate potential seasonal variation in microbial load and market availability. The study design integrated both qualitative observations and quantitative microbial testing to obtain comprehensive insights into hygiene practices, handling methods, and contamination levels across different outlets. 2.4. Sample collection A total of 175 samples were collected from 25 selected food establishments, including butcher houses, supermarkets, restaurants, and street vendors. The sample types were diversified to include raw minced meat (n = 50), raw chicken (n = 50), mildly fried minced meat (n = 25), traditional Ethiopian dish "dulet" made from chopped meat and offal (n = 25), burger patties (n = 25), refrigerated fish (n = 25), and mildly fried fish (n = 25). These categories were chosen to reflect commonly consumed meat products within the local context and to evaluate microbial safety across raw, semi-cooked, and ready-to-eat food items. All samples were aseptically collected using sterile gloves and swabs. Each sample was placed in sterile plastic bags and transported in insulated ice boxes, maintaining temperatures between 0°C and 4°C, to the microbiology laboratory of Jimma University for processing. The samples were analyzed within two hours of collection to ensure the integrity of microbial recovery [ 20 ]. 2.5 Isolation and identification of Listeria species The isolation and identification of Listeria species were carried out following the internationally recognized protocol outlined by the International Organization for Standardization (ISO 11290-1:2017). For each sample, 25 grams were homogenized in 225 mL of Listeria Enrichment Broth (LEB) supplemented as per manufacturer instructions (HiMedia, India) using a laboratory blender, then incubated at 30°C for 24 hours to allow selective enrichment. Subsequently, 0.1 mL of this enriched culture was transferred into 10 mL of Modified Fraser Broth (MFB) and incubated at 37°C for another 24 hours to further promote the growth of Listeria species. Following enrichment, aliquots were streaked onto Oxford Agar plates supplemented with selective agents and incubated at 37°C for 24 to 48 hours. Colonies displaying characteristic black halos with sunken centers after 24 hours—typical indicators of Listeria growth—were carefully examined. Suspected colonies were then purified by sub-culturing onto Tryptone Soya Yeast Extract Agar (TSYEA). Purified colonies exhibiting pinpoint morphology on TSYEA underwent a series of confirmatory tests, including Gram staining for microscopic observation, catalase, and oxidase tests. Gram-positive, short rod-shaped (coccobacillus) bacteria that tested catalase-positive and oxidase-negative were further cultured in Brain Heart Infusion (BHI) broth at 25°C for 12 to 18 hours. Cultures demonstrating characteristic tumbling motility under microscopy were designated presumptive Listeria isolates. To differentiate Listeria species, these isolates were subjected to detailed biochemical assays, including the Christie-Atkins-Munch-Peterson (CAMP) test, methyl red, Voges-Proskauer tests, and carbohydrate fermentation assays using xylose, rhamnose, and mannitol. This comprehensive approach enabled precise species-level identification consistent with current microbiological standards [ 20 ][ 21 ]. 2.6 Statistical analysis Data on the prevalence of Listeria species across different meat sample types were statistically analyzed using the Chi-square test implemented in SPSS software (version 25.0). A p-value of less than 0.05 was considered to indicate a statistically significant difference between groups. 2.7 Ethical considerations Before data collection, formal permission was obtained from the Jimma Town Trade and Industry Office. The relevant market authorities and food establishment managers were duly informed about the study’s objectives and potential benefits. A formal letter from the Trade Office was provided to the market and retail outlets authorizing the study. Additionally, the research team briefly explained the study goals to establishment managers, food handlers, and kitchen staff, ensuring voluntary cooperation and transparency throughout the process. 3. Results 3.1 Prevalence of Listeria species A total of 175 meat and meat product samples were collected from retail outlets across Jimma Town to assess the presence of Listeria species. Out of these, 52 samples (29.7%) tested positive for presumptive Listeria contamination, indicating a considerable risk of exposure for consumers. Among the various product types, dulet showed the highest contamination rate at 34.6%, followed by raw minced meat (23.1%) and chicken (19.2%). Conversely, refrigerated fish (7.7%), mildly fried fish (1.9%), and burgers (1.9%) had notably lower contamination levels (see Table 1 ). In terms of species distribution, Listeria innocua was the most frequently isolated, representing 53.9% of positive samples. Listeria monocytogenes , the pathogenic species with serious health implications, accounted for 23.1%. Other identified species included Listeria seeligeri and Listeria welshimeri , each constituting 11.5% of isolates (Table 2 ). Table 1 Prevalence of Listeria species in meat and meat products. Sample type Number tested Number positive Prevalence (%) Dulet 25 18 72.0 Raw minced meat 25 12 48.0 Chicken 25 10 40.0 Refrigerated fish 25 4 16.0 Mildly fried minced meat 25 4 16.0 Mildly fried fish 25 1 4.0 Burger 25 1 4.0 Total 175 52 29.7 Chi-square test: χ² = 42.85, p < 0.001 Table 2 Distribution of Listeria species isolated from different meat products. Species Dulet Raw Minced Meat Chicken Mildly Fried Minced Meat Refrigerated Fish Mildly Fried Fish Burger Total (%) L. innocua 10 10 4 2 2 0 0 53.9 L.monocytogenes 4 2 3 2 0 0 1 23.1 L. seeligeri 1 0 3 2 0 0 0 11.5 L. welshimeri 3 0 0 0 2 1 0 11.5 Total isolates 18 12 10 6 4 1 1 100 4. Discussion The 29.7% overall prevalence of Listeria species in this study aligns with previous reports from Ethiopia and other low- and middle-income countries, signaling persistent contamination challenges in meat products available at retail markets [ 22 ][ 23 ]. The significantly elevated contamination in dulet and raw minced meat is likely linked to inadequate hygiene during processing and handling, particularly in informal market settings where sanitation controls are minimal or absent [ 24 ][ 25 ]. The detection of Listeria monocytogenes in nearly one-quarter of isolates is a pressing public health concern. Known to cause listeriosis—a serious, sometimes fatal infection— L. monocytogenes poses the greatest risk to vulnerable populations such as pregnant women, infants, elderly individuals, and immunocompromised patients [ 2 ][ 26 ]. This finding underscores the critical need for improved hygiene protocols and effective cold chain maintenance across the entire meat supply chain to prevent bacterial growth and transmission [ 27 ][ 28 ]. The predominance of Listeria innocua , a non-pathogenic but environmentally persistent species, is frequently regarded as an indicator of poor sanitary conditions. Its coexistence with L. monocytogenes suggests that efforts to control L. innocua may indirectly reduce pathogenic contamination [ 29 ]. The presence of other species like L. seeligeri and L. welshimeri further reveals the complex microbial ecology in meat products, highlighting diverse contamination sources and reservoirs that complicate eradication efforts [ 30 ]. Taken together, these results call for comprehensive food safety interventions. Implementing regular food handler training, enforcing sanitation standards, and applying Hazard Analysis and Critical Control Points (HACCP) tailored to local conditions are essential. Moreover, institutionalizing ongoing microbial surveillance is vital for monitoring contamination trends and assessing intervention efficacy [ 31 ][ 32 ]. 5. Conclusion This investigation reveals a notable presence of Listeria species in retail meat products in Jimma Town, including the pathogenic L. monocytogenes , highlighting an urgent food safety risk. The widespread detection of L. innocua reflects underlying hygiene deficiencies throughout the meat processing and distribution chain. Addressing these challenges requires urgent, multi-faceted actions to improve sanitation, enforce food safety regulations, and strengthen cold storage infrastructure. Extensive training for meat handlers and vendors must be prioritized to foster safer handling practices. Additionally, establishing routine microbiological monitoring will enable the timely identification of contamination and help ensure safer meat products for consumers. Such integrated interventions are crucial to protect public health, reduce the incidence of foodborne listeriosis, and enhance consumer confidence in the safety and quality of meat available locally. Declarations Ethics approval Before initiating the research, formal authorization was obtained from the Jimma Town Trade and Industry Office for data collection. An official letter was issued, permitting the study to be carried out across selected retail markets involved in the selling of meat and its products within the town. The research team made a deliberate effort to communicate the study's aims, methodology, and intended outcomes to market officials, vendors, and other stakeholders. These interactions were conducted openly and respectfully, and participation was entirely voluntary. Since the study did not involve direct experimentation on humans or animals, nor did it collect any personal or identifiable data, review by an institutional ethics committee was deemed unnecessary. Consent for publication This article does not include any personal data, identifiable details related to individual persons. Funding No financial support was received from any public or private, or non-profit organization. Availability of data and materials Due to confidentiality agreements with participating vendors and markets, the datasets generated or analyzed during this study are not publicly accessible. However, they may be made available by the corresponding author upon reasonable request. Acknowledgements The authors gratefully acknowledge the Jimma Town Trade and Industry Office for authorizing this study, market leaders, meat sellers, food service workers, and laboratory staff whose thoughtful contributions played a vital role in carrying out the research successfully. Competing interests The authors declare that they have no competing interests content-wise or conduct of this research. Author Contribution Zelalem( PI)Others are the advisory committee Acknowledgement You, yourself, this journal founder! Please thank you several times! Data Availability Due to confidentiality agreements with participating vendors and markets, the datasets generated or analyzed during this study are not publicly accessible. However, they may be made available by the corresponding author upon reasonable request. References Abdi M, Alemu G, Tesfaye S (2023) Assessment of hygiene practices and microbial safety of retail meat in selected towns of Ethiopia. Ethiop J Health Sci 33(1):54–66 Abebe D, Tadesse M, Getachew A (2023) Microbiological quality and safety assessment of meat and meat products in Ethiopian urban markets. Afr J Microbiol Res 17(4):133–142 Al-Nabulsi AA, Osaili TM, Shaker RR, Holley RA (2022) Survival and behavior of Listeria monocytogenes in meat products: A review. Foods 11(3):365 Bekele T, Eshetu M, Mekonnen H (2022) Occurrence and antibiogram of Listeria monocytogenes in raw meat samples from abattoirs and butcher shops in Addis Ababa. J Veterinary Sci Technol 13(1):24–30 Bille J, Guillet C, Lecuit M (2021) Listeria: A model organism for fundamental and applied microbiology. Nat Rev Microbiol 19(2):87–98 Buchanan RL, Gorris LGM, Hayman MM, Jackson TC, Whiting RC (2017) A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 75:1–13 Carpentier B, Cerf O (2011) Persistence of Listeria monocytogenes in food industry equipment and premises. Int J Food Microbiol 145(1):1–8 Chen Y, Ross WH, Scott VN, Gombas DE (2022) Listeria monocytogenes contamination patterns in U.S. food processing facilities. J Food Prot 85(2):245–253 Codex Alimentarius Commission (2021) Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in ready-to-eat foods (CAC/GL 61-2007, Revision 2021). Food and Agriculture Organization of the United Nations EFSA & ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control) (2021) The European Union summary report on trends and sources of zoonoses, zoonotic agents, and food-borne outbreaks in 2020. EFSA J, 19(12), e06971 EFSA (European Food Safety Authority) (2022) The European Union One Health 2021 zoonoses report. EFSA J 20(12):e07666 EFSA (European Food Safety Authority) (2023) Listeriosis and food safety: Annual trends and recommendations. EFSA J, 21(3), e07891 El Marnissi B, Bennani M, Cohen N, Faid M (2021) Species distribution and virulence potential of Listeria spp . Isolated from various food products. Food Sci Technol Int 27(4):294–303 FAO (Food and Agriculture Organization of the United Nations) (2021) Food safety challenges in developing countries: Policy brief Food and Drug Administration [FDA] (2023) Food Code: Recommendations of the United States Public Health Service. U.S. Department of Health and Human Services Grace D (2015) Food safety in developing countries: An overview. Infect Dis Poverty 4(1):9 Grace D (2017) Leveraging informal markets for safe and nutritious food in developing countries. ILRI Policy Brief International Organization for Standardization (2004) ISO 11290-1:2004: Microbiology of food and animal feeding stuffs—Horizontal method for the detection and enumeration of Listeria monocytogenes —Part 1: Detection method International Organization for Standardization (2017) ISO 11290-1:2017: Microbiology of the food chain—Horizontal method for the detection and enumeration of Listeria monocytogene s and of Listeria spp.—Part 1: Detection method Li J, Yu Y, Duan G, Zhang Y (2023) Prevalence, antimicrobial resistance, and genotypic diversity of Listeria monocytogene s isolated from meat and meat products in China. Front Microbiol 14:1123457 Mwangi MN, Kimathi RA, Wafula JM (2022) Food safety challenges and perspectives in Africa: Review of recent evidence. Afr J Food Sci 16(5):120–131 NMSA (National Meteorological Services Agency) (2013) Climatological data summary for Jimma. Ethiopian Meteorological Agency Orsi RH, Wiedmann M (2016) Characteristics and distribution of Li steria spp. in natural and urban environments. Appl Environ Microbiol 82(18):5736–5743 Roberts AJ, Nightingale KK, Wiedmann M (2021) The genetics and ecology of Listeria monocytogenes in food production environments. Microbiol Spectr 9(2):e00721–e00721 Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Griffin PM (2011) Foodborne illness acquired in the United States—Major pathogens. Emerg Infect Dis 17(1):7–15 Sharma S (2020) Applied Statistics for the Behavioral Sciences, 2nd edn. Routledge Tadesse G, Abayneh E, Tilahun M (2023) Occurrence and antimicrobial resistance of Listeria monocytogenes in raw and ready-to-eat meats from retail outlets in Ethiopia. Veterinary World 16(1):152–160 Tesfaye T, Alemayehu D, Bedilu S (2022) Microbial profile and safety of retail meat in Ethiopia: A systematic review. Ethiop J Appl Sci Technol 13(2):45–56 Thrusfield M (2018) Veterinary Epidemiology, 4th edn. Wiley Blackwell U.S. Food and Drug Administration [FDA]. (2023) Hazard Analysis and Critical Control Point (HACCP) guidance for meat and poultry industries Verma R, Singh V (2022) Contamination sources and hygiene practices in meat processing: Public health implications. J Food Saf Hygiene 8(4):290–298 World Health Organization [WHO] (2020) Listeriosis: Fact sheet World Health Organization [WHO] (2023) Foodborne diseases: Burden and prevention Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7286520","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":497005377,"identity":"d41f765f-8864-4a3a-910d-1a320b052d45","order_by":0,"name":"Juhar Abas¹","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAv0lEQVRIiWNgGAWjYBACxgYGxgMJBnJyDAw8xGthAGoxNiZeCwgcYGAwTmwgWgtzA/ODAw8KDNI3HD978MEHBjs53QaCDmMzADrMIHfDmbxkwxkMycZmBwhqYQBp+ZO74UCOmTQPw4HEbYS1sH8A2ZJucP4N0Vp4wA5LMLhBvC08BSAthjNvvDE2nGFAhF8MG9g3Pvzxx0Ce73yO4YMPFXZyhLXMfwBhKIBVGhBQDgLycEYDEapHwSgYBaNgZAIAaDZDzrW4VUEAAAAASUVORK5CYII=","orcid":"","institution":"Haramaya University","correspondingAuthor":true,"prefix":"","firstName":"Juhar","middleName":"","lastName":"Abas¹","suffix":""},{"id":497005379,"identity":"ca347217-f409-4fdb-b32c-55470cb7cc2c","order_by":1,"name":"Molalegne Betew²","email":"","orcid":"","institution":"","correspondingAuthor":false,"prefix":"","firstName":"Molalegne","middleName":"","lastName":"Betew²","suffix":""},{"id":497005381,"identity":"5671a68f-ab5f-4b99-a585-f2757a67e3c5","order_by":2,"name":"Abdi Mohammed¹","email":"","orcid":"","institution":"Haramaya University","correspondingAuthor":false,"prefix":"","firstName":"Abdi","middleName":"","lastName":"Mohammed¹","suffix":""},{"id":497005382,"identity":"3447cd2a-d347-4404-b262-9c70becfb724","order_by":3,"name":"Zelalem Bekeko¹","email":"","orcid":"","institution":"Haramaya University","correspondingAuthor":false,"prefix":"","firstName":"Zelalem","middleName":"","lastName":"Bekeko¹","suffix":""}],"badges":[],"createdAt":"2025-08-04 03:38:10","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7286520/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7286520/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":89072548,"identity":"86e55d23-49ea-44d6-bb82-b7cd0ee45e5a","added_by":"auto","created_at":"2025-08-14 11:24:31","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":138540,"visible":true,"origin":"","legend":"\u003cp\u003eGeographical positioning of the study area, Jimma town, Oromia, South Western Ethiopia.\u003c/p\u003e","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-7286520/v1/ddb4204bcadd788d285c00e9.jpeg"},{"id":90090827,"identity":"ae7d5e2c-59fc-4652-bd2e-35a91b84d233","added_by":"auto","created_at":"2025-08-28 11:09:00","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":754787,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7286520/v1/1a78d0b8-83c7-4622-af49-2e3cf3ce4722.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Prevalence and Characterization of Listeria Species in Meat and Meat Products Sold in Retail Markets in Jimma Town, Ethiopia","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eFoodborne diseases remain a pressing global public health challenge, contributing substantially to illness and death worldwide each year. Among the numerous foodborne pathogens, \u003cem\u003eListeria monocytogenes\u003c/em\u003e is especially noteworthy due to its capacity to cause severe infections, often with fatal outcomes, in susceptible populations such as pregnant women, newborns, the elderly, and immunocompromised individuals [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e][\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Although less common than pathogens like Salmonella or Escherichia coli, L. monocytogenes commands attention because of its high hospitalization rate and significant case fatality ratio, making it one of the most hazardous foodborne bacteria worldwide [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eA defining characteristic of \u003cem\u003eL. monocytogenes\u003c/em\u003e is its remarkable resilience in diverse and often hostile environments. It can grow at refrigeration temperatures, tolerate high salt concentrations, and form protective biofilms on equipment and surfaces within food processing facilities [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e][\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. These features allow the bacterium to persist throughout the food production and supply chains, posing a grave threat in ready-to-eat (RTE) meat products, which may not undergo further cooking before consumption. In response, many developed countries have instituted strict microbiological criteria and surveillance programs targeting Listeria in high-risk foods, accompanied by hazard analysis and critical control point (HACCP) systems to manage contamination risks [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eExtensive research in Europe, North America, and parts of Asia documents the widespread presence of Listeria species in raw and processed meats. For example, contamination rates reported in recent studies range broadly\u0026mdash;from approximately 5% to over 30%\u0026mdash;depending on the meat type, processing practices, and storage conditions [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e][\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e][\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. These findings underscore the importance of stringent food safety controls and continuous monitoring to protect consumers from listeriosis.\u003c/p\u003e\u003cp\u003eIn contrast, many low- and middle-income countries (LMICs), especially those in sub-Saharan Africa, continue to face significant challenges in implementing effective food safety systems. Weak regulatory frameworks, limited infrastructure for cold storage and sanitation, insufficient training of food handlers, and inadequate public health surveillance contribute to an increased vulnerability to foodborne pathogens, including \u003cem\u003eListeria\u003c/em\u003e [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e][\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. Meat products in these settings often originate from informal or semi-formal markets where hygienic conditions may be compromised, elevating the risk of contamination and outbreaks.\u003c/p\u003e\u003cp\u003eEthiopia, where meat holds considerable cultural and nutritional importance, presents unique challenges in this regard. Traditional dishes like \u0026lsquo;kitfo\u0026rsquo; and \u0026lsquo;dulet\u0026rsquo; are commonly consumed raw or undercooked, raising concerns about microbial safety. Although some studies from Addis Ababa and other major cities have identified \u003cem\u003eL. monocytogenes\u003c/em\u003e in beef, mutton, and poultry samples, data remain sparse and fragmented, especially outside major urban centers [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e][\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. This lack of comprehensive regional surveillance leaves a critical knowledge gap concerning the true extent of Listeria contamination in the country\u0026rsquo;s meat supply.\u003c/p\u003e\u003cp\u003eJimma Town, located in southwestern Ethiopia, is a fast-growing urban center experiencing rising demand for meat and meat products. The retail meat sector here includes a diverse range of vendors, from informal open-air butcheries to more formal outlets. However, many operate under substandard hygienic conditions, often lacking reliable cold chain systems, sanitation, and standardized handling protocols [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. The absence of routine microbial monitoring and limited public health enforcement exacerbate contamination risks along the meat value chain. Given the town\u0026rsquo;s demographic growth and evolving dietary patterns, assessing the microbial safety of retail meat products in Jimma is essential to protect public health and guide targeted interventions.\u003c/p\u003e\u003cp\u003eIn light of these challenges, this study was undertaken to determine the prevalence and characterize Listeria species present in raw and processed meat products sold in Jimma Town\u0026rsquo;s retail markets. The research aims to answer critical questions: How frequently do \u003cem\u003eListeria\u003c/em\u003e species, particularly the pathogenic \u003cem\u003eL. monocytogenes\u003c/em\u003e, occur in these products? Which species dominate the contamination profile? Additionally, what hygiene and handling practices at retail outlets contribute to contamination? Addressing these questions is vital to understanding the local contamination dynamics and informing evidence-based strategies for risk mitigation.\u003c/p\u003e\u003cp\u003eThe overall objective was to quantify Listeria contamination and identify the involved species, focusing on \u003cem\u003eL. monocytogenes\u003c/em\u003e. Additionally, the study aimed to evaluate hygiene conditions and meat handling practices in retail settings that could contribute to contamination. The findings are expected to inform local public health authorities, improve hygienic practices among meat handlers, and support the development of regionally appropriate food safety policies designed to reduce Listeria-related health risks in Ethiopia.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003e2.1. Study area description\u003c/h2\u003e\u003cp\u003eThis study was conducted in Jimma Town, located in southwestern Ethiopia within the Oromia Regional State, approximately 353 km from Addis Ababa. The town lies at elevations between 1,500 and 2,400 meters above sea level, with moderate temperatures averaging 14\u0026deg;C to 30\u0026deg;C throughout the year [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. Due to its strategic location and rapid urban growth, Jimma has become a major center for meat production and retail, increasing the risk of foodborne infections due to inadequate hygiene and cold storage systems. As shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e, the town\u0026rsquo;s geographic setting places it within a zone of rising demand for animal-sourced foods, where food safety concerns\u0026mdash;particularly those involving Listeria species\u0026mdash;are becoming more prominent. In both developing and industrialized countries, consumption of contaminated meat has been linked to serious health outcomes, including listeriosis, which poses heightened risks to vulnerable groups such as pregnant women and the immunocompromised [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e][\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e][\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e][\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\u003ch2\u003e2.2. Sample size determination\u003c/h2\u003e\u003cp\u003eThis sample size was deemed sufficient to provide meaningful insights into the prevalence and distribution of \u003cem\u003eListeria\u003c/em\u003e species in different meat types sold at the retail level. Determining the appropriate sample size was essential to ensure statistical validity and the generalizability of findings within the Jimma Town context. Cochran\u0026rsquo;s formula for large populations was employed to estimate the sample size, using a 95% confidence level, 5% margin of error, and based on a previous prevalence of nearly 30% [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. While the theoretical output suggested a larger number, logistical and operational constraints necessitated adaptation. Given the total number of registered and operational food establishments (n\u0026thinsp;=\u0026thinsp;25), a stratified approach was used to proportionally distribute a total of 175 meat and meat product samples across the study locations. This sample size was deemed sufficient to provide meaningful insights into the prevalence and distribution of Listeria species in different meat types sold at the retail level.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\u003ch2\u003e2.3. Study design\u003c/h2\u003e\u003cp\u003eA cross-sectional study design was selected to capture a snapshot of microbial contamination across various types of meat products sold in the retail markets of Jimma Town. This design was particularly suitable for establishing the prevalence of Listeria spp. in a specific geographical and temporal context without manipulating variables [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e]. Sampling activities were conducted in three successive rounds to accommodate potential seasonal variation in microbial load and market availability. The study design integrated both qualitative observations and quantitative microbial testing to obtain comprehensive insights into hygiene practices, handling methods, and contamination levels across different outlets.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e\u003ch2\u003e2.4. Sample collection\u003c/h2\u003e\u003cp\u003eA total of 175 samples were collected from 25 selected food establishments, including butcher houses, supermarkets, restaurants, and street vendors. The sample types were diversified to include raw minced meat (n\u0026thinsp;=\u0026thinsp;50), raw chicken (n\u0026thinsp;=\u0026thinsp;50), mildly fried minced meat (n\u0026thinsp;=\u0026thinsp;25), traditional Ethiopian dish \"dulet\" made from chopped meat and offal (n\u0026thinsp;=\u0026thinsp;25), burger patties (n\u0026thinsp;=\u0026thinsp;25), refrigerated fish (n\u0026thinsp;=\u0026thinsp;25), and mildly fried fish (n\u0026thinsp;=\u0026thinsp;25). These categories were chosen to reflect commonly consumed meat products within the local context and to evaluate microbial safety across raw, semi-cooked, and ready-to-eat food items. All samples were aseptically collected using sterile gloves and swabs. Each sample was placed in sterile plastic bags and transported in insulated ice boxes, maintaining temperatures between 0\u0026deg;C and 4\u0026deg;C, to the microbiology laboratory of Jimma University for processing. The samples were analyzed within two hours of collection to ensure the integrity of microbial recovery [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e].\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec7\" class=\"Section2\"\u003e\u003ch2\u003e2.5 Isolation and identification of \u003cem\u003eListeria\u003c/em\u003e species\u003c/h2\u003e\u003cp\u003eThe isolation and identification of Listeria species were carried out following the internationally recognized protocol outlined by the International Organization for Standardization (ISO 11290-1:2017). For each sample, 25 grams were homogenized in 225 mL of Listeria Enrichment Broth (LEB) supplemented as per manufacturer instructions (HiMedia, India) using a laboratory blender, then incubated at 30\u0026deg;C for 24 hours to allow selective enrichment. Subsequently, 0.1 mL of this enriched culture was transferred into 10 mL of Modified Fraser Broth (MFB) and incubated at 37\u0026deg;C for another 24 hours to further promote the growth of Listeria species.\u003c/p\u003e\u003cp\u003eFollowing enrichment, aliquots were streaked onto Oxford Agar plates supplemented with selective agents and incubated at 37\u0026deg;C for 24 to 48 hours. Colonies displaying characteristic black halos with sunken centers after 24 hours\u0026mdash;typical indicators of Listeria growth\u0026mdash;were carefully examined. Suspected colonies were then purified by sub-culturing onto Tryptone Soya Yeast Extract Agar (TSYEA). Purified colonies exhibiting pinpoint morphology on TSYEA underwent a series of confirmatory tests, including Gram staining for microscopic observation, catalase, and oxidase tests. Gram-positive, short rod-shaped (coccobacillus) bacteria that tested catalase-positive and oxidase-negative were further cultured in Brain Heart Infusion (BHI) broth at 25\u0026deg;C for 12 to 18 hours. Cultures demonstrating characteristic tumbling motility under microscopy were designated presumptive Listeria isolates.\u003c/p\u003e\u003cp\u003eTo differentiate Listeria species, these isolates were subjected to detailed biochemical assays, including the Christie-Atkins-Munch-Peterson (CAMP) test, methyl red, Voges-Proskauer tests, and carbohydrate fermentation assays using xylose, rhamnose, and mannitol. This comprehensive approach enabled precise species-level identification consistent with current microbiological standards [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e][\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e].\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\u003ch2\u003e2.6 Statistical analysis\u003c/h2\u003e\u003cp\u003eData on the prevalence of \u003cem\u003eListeria\u003c/em\u003e species across different meat sample types were statistically analyzed using the Chi-square test implemented in SPSS software (version 25.0). A p-value of less than 0.05 was considered to indicate a statistically significant difference between groups.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec9\" class=\"Section2\"\u003e\u003ch2\u003e2.7 Ethical considerations\u003c/h2\u003e\u003cp\u003eBefore data collection, formal permission was obtained from the Jimma Town Trade and Industry Office. The relevant market authorities and food establishment managers were duly informed about the study\u0026rsquo;s objectives and potential benefits. A formal letter from the Trade Office was provided to the market and retail outlets authorizing the study. Additionally, the research team briefly explained the study goals to establishment managers, food handlers, and kitchen staff, ensuring voluntary cooperation and transparency throughout the process.\u003c/p\u003e\u003c/div\u003e"},{"header":"3. Results","content":"\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\u003ch2\u003e3.1 Prevalence of \u003cem\u003eListeria\u003c/em\u003e species\u003c/h2\u003e\u003cp\u003eA total of 175 meat and meat product samples were collected from retail outlets across Jimma Town to assess the presence of \u003cem\u003eListeria\u003c/em\u003e species. Out of these, 52 samples (29.7%) tested positive for presumptive \u003cem\u003eListeria\u003c/em\u003e contamination, indicating a considerable risk of exposure for consumers. Among the various product types, dulet showed the highest contamination rate at 34.6%, followed by raw minced meat (23.1%) and chicken (19.2%). Conversely, refrigerated fish (7.7%), mildly fried fish (1.9%), and burgers (1.9%) had notably lower contamination levels (see Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eIn terms of species distribution, \u003cem\u003eListeria innocua\u003c/em\u003e was the most frequently isolated, representing 53.9% of positive samples. \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the pathogenic species with serious health implications, accounted for 23.1%. Other identified species included \u003cem\u003eListeria seeligeri\u003c/em\u003e and \u003cem\u003eListeria welshimeri\u003c/em\u003e, each constituting 11.5% of isolates (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003ePrevalence of \u003cem\u003eListeria\u003c/em\u003e species in meat and meat products.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSample type\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eNumber tested\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNumber positive\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003ePrevalence (%)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eDulet\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e72.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRaw minced meat\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e48.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eChicken\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e40.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRefrigerated fish\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e16.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMildly fried minced meat\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e16.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMildly fried fish\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e4.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBurger\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e4.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e175\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e29.7\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"4\"\u003e\u003cem\u003eChi-square test: χ\u0026sup2; = 42.85, p\u0026thinsp;\u0026lt;\u0026thinsp;0.001\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eDistribution of \u003cem\u003eListeria\u003c/em\u003e species isolated from different meat products.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"9\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSpecies\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDulet\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eRaw Minced Meat\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eChicken\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMildly Fried Minced Meat\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eRefrigerated Fish\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eMildly Fried Fish\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eBurger\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003eTotal (%)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eL. innocua\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e53.9\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eL.monocytogenes\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e23.1\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eL. seeligeri\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e11.5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eL. welshimeri\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e11.5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal isolates\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e"},{"header":"4. Discussion","content":"\u003cp\u003eThe 29.7% overall prevalence of \u003cem\u003eListeria\u003c/em\u003e species in this study aligns with previous reports from Ethiopia and other low- and middle-income countries, signaling persistent contamination challenges in meat products available at retail markets [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e][\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. The significantly elevated contamination in dulet and raw minced meat is likely linked to inadequate hygiene during processing and handling, particularly in informal market settings where sanitation controls are minimal or absent [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e][\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe detection of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in nearly one-quarter of isolates is a pressing public health concern. Known to cause listeriosis\u0026mdash;a serious, sometimes fatal infection\u0026mdash;\u003cem\u003eL. monocytogenes\u003c/em\u003e poses the greatest risk to vulnerable populations such as pregnant women, infants, elderly individuals, and immunocompromised patients [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e][\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]. This finding underscores the critical need for improved hygiene protocols and effective cold chain maintenance across the entire meat supply chain to prevent bacterial growth and transmission [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e][\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe predominance of \u003cem\u003eListeria innocua\u003c/em\u003e, a non-pathogenic but environmentally persistent species, is frequently regarded as an indicator of poor sanitary conditions. Its coexistence with \u003cem\u003eL. monocytogenes\u003c/em\u003e suggests that efforts to control \u003cem\u003eL. innocua\u003c/em\u003e may indirectly reduce pathogenic contamination [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. The presence of other species like \u003cem\u003eL. seeligeri\u003c/em\u003e and \u003cem\u003eL. welshimeri\u003c/em\u003e further reveals the complex microbial ecology in meat products, highlighting diverse contamination sources and reservoirs that complicate eradication efforts [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eTaken together, these results call for comprehensive food safety interventions. Implementing regular food handler training, enforcing sanitation standards, and applying Hazard Analysis and Critical Control Points (HACCP) tailored to local conditions are essential. Moreover, institutionalizing ongoing microbial surveillance is vital for monitoring contamination trends and assessing intervention efficacy [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e][\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e].\u003c/p\u003e"},{"header":"5. Conclusion","content":"\u003cp\u003eThis investigation reveals a notable presence of \u003cem\u003eListeria\u003c/em\u003e species in retail meat products in Jimma Town, including the pathogenic \u003cem\u003eL. monocytogenes\u003c/em\u003e, highlighting an urgent food safety risk. The widespread detection of \u003cem\u003eL. innocua\u003c/em\u003e reflects underlying hygiene deficiencies throughout the meat processing and distribution chain. Addressing these challenges requires urgent, multi-faceted actions to improve sanitation, enforce food safety regulations, and strengthen cold storage infrastructure. Extensive training for meat handlers and vendors must be prioritized to foster safer handling practices. Additionally, establishing routine microbiological monitoring will enable the timely identification of contamination and help ensure safer meat products for consumers.\u003c/p\u003e\u003cp\u003e Such integrated interventions are crucial to protect public health, reduce the incidence of foodborne listeriosis, and enhance consumer confidence in the safety and quality of meat available locally.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eEthics approval\u003c/strong\u003e\u003cp\u003eBefore initiating the research, formal authorization was obtained from the Jimma Town Trade and Industry Office for data collection. An official letter was issued, permitting the study to be carried out across selected retail markets involved in the selling of meat and its products within the town. The research team made a deliberate effort to communicate the study's aims, methodology, and intended outcomes to market officials, vendors, and other stakeholders. These interactions were conducted openly and respectfully, and participation was entirely voluntary. Since the study did not involve direct experimentation on humans or animals, nor did it collect any personal or identifiable data, review by an institutional ethics committee was deemed unnecessary.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eConsent for publication\u003c/strong\u003e\u003cp\u003eThis article does not include any personal data, identifiable details related to individual persons.\u003c/p\u003e\u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e\u003cp\u003eNo financial support was received from any public or private, or non-profit organization.\u003c/p\u003e\u003cp\u003eAvailability of data and materials\u003c/p\u003e\u003cp\u003eDue to confidentiality agreements with participating vendors and markets, the datasets generated or analyzed during this study are not publicly accessible. However, they may be made available by the corresponding author upon reasonable request.\u003c/p\u003e\u003cp\u003eAcknowledgements\u003c/p\u003e\u003cp\u003eThe authors gratefully acknowledge the Jimma Town Trade and Industry Office for authorizing this study, market leaders, meat sellers, food service workers, and laboratory staff whose thoughtful contributions played a vital role in carrying out the research successfully.\u003c/p\u003e\u003cp\u003eCompeting interests\u003c/p\u003e\u003cp\u003eThe authors declare that they have no competing interests content-wise or conduct of this research.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eZelalem( PI)Others are the advisory committee\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eYou, yourself, this journal founder! Please thank you several times!\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eDue to confidentiality agreements with participating vendors and markets, the datasets generated or analyzed during this study are not publicly accessible. However, they may be made available by the corresponding author upon reasonable request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAbdi M, Alemu G, Tesfaye S (2023) Assessment of hygiene practices and microbial safety of retail meat in selected towns of Ethiopia. Ethiop J Health Sci 33(1):54\u0026ndash;66\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eAbebe D, Tadesse M, Getachew A (2023) Microbiological quality and safety assessment of meat and meat products in Ethiopian urban markets. Afr J Microbiol Res 17(4):133\u0026ndash;142\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eAl-Nabulsi AA, Osaili TM, Shaker RR, Holley RA (2022) Survival and behavior of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in meat products: A review. Foods 11(3):365\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eBekele T, Eshetu M, Mekonnen H (2022) Occurrence and antibiogram of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in raw meat samples from abattoirs and butcher shops in Addis Ababa. J Veterinary Sci Technol 13(1):24\u0026ndash;30\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eBille J, Guillet C, Lecuit M (2021) Listeria: A model organism for fundamental and applied microbiology. Nat Rev Microbiol 19(2):87\u0026ndash;98\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eBuchanan RL, Gorris LGM, Hayman MM, Jackson TC, Whiting RC (2017) A review of \u003cem\u003eListeria monocytogenes\u003c/em\u003e: An update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 75:1\u0026ndash;13\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCarpentier B, Cerf O (2011) Persistence of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in food industry equipment and premises. Int J Food Microbiol 145(1):1\u0026ndash;8\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eChen Y, Ross WH, Scott VN, Gombas DE (2022) \u003cem\u003eListeria monocytogenes\u003c/em\u003e contamination patterns in U.S. food processing facilities. J Food Prot 85(2):245\u0026ndash;253\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCodex Alimentarius Commission (2021) Guidelines on the application of general principles of food hygiene to the control of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in ready-to-eat foods (CAC/GL 61-2007, Revision 2021). \u003cem\u003eFood and Agriculture Organization of the United Nations\u003c/em\u003e\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEFSA \u0026amp; ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control) (2021) The European Union summary report on trends and sources of zoonoses, zoonotic agents, and food-borne outbreaks in 2020. EFSA J, 19(12), e06971\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEFSA (European Food Safety Authority) (2022) The European Union One Health 2021 zoonoses report. EFSA J 20(12):e07666\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEFSA (European Food Safety Authority) (2023) Listeriosis and food safety: Annual trends and recommendations. EFSA J, 21(3), e07891\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEl Marnissi B, Bennani M, Cohen N, Faid M (2021) Species distribution and virulence potential of \u003cem\u003eListeria spp\u003c/em\u003e. Isolated from various food products. Food Sci Technol Int 27(4):294\u0026ndash;303\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eFAO (Food and Agriculture Organization of the United Nations) (2021) Food safety challenges in developing countries: Policy brief\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eFood and Drug Administration [FDA] (2023) Food Code: Recommendations of the United States Public Health Service. U.S. Department of Health and Human Services\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eGrace D (2015) Food safety in developing countries: An overview. Infect Dis Poverty 4(1):9\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eGrace D (2017) Leveraging informal markets for safe and nutritious food in developing countries. ILRI Policy Brief\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eInternational Organization for Standardization (2004) ISO 11290-1:2004: Microbiology of food and animal feeding stuffs\u0026mdash;Horizontal method for the detection and enumeration of \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u0026mdash;Part 1: Detection method\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eInternational Organization for Standardization (2017) ISO 11290-1:2017: Microbiology of the food chain\u0026mdash;Horizontal method for the detection and enumeration of \u003cem\u003eListeria monocytogene\u003c/em\u003es and of \u003cem\u003eListeria\u003c/em\u003e spp.\u0026mdash;Part 1: Detection method\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eLi J, Yu Y, Duan G, Zhang Y (2023) Prevalence, antimicrobial resistance, and genotypic diversity of \u003cem\u003eListeria monocytogene\u003c/em\u003es isolated from meat and meat products in China. Front Microbiol 14:1123457\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eMwangi MN, Kimathi RA, Wafula JM (2022) Food safety challenges and perspectives in Africa: Review of recent evidence. Afr J Food Sci 16(5):120\u0026ndash;131\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eNMSA (National Meteorological Services Agency) (2013) Climatological data summary for Jimma. Ethiopian Meteorological Agency\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eOrsi RH, Wiedmann M (2016) Characteristics and distribution of Li\u003cem\u003esteria\u003c/em\u003e spp. in natural and urban environments. Appl Environ Microbiol 82(18):5736\u0026ndash;5743\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eRoberts AJ, Nightingale KK, Wiedmann M (2021) The genetics and ecology of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in food production environments. Microbiol Spectr 9(2):e00721\u0026ndash;e00721\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eScallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Griffin PM (2011) Foodborne illness acquired in the United States\u0026mdash;Major pathogens. Emerg Infect Dis 17(1):7\u0026ndash;15\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eSharma S (2020) Applied Statistics for the Behavioral Sciences, 2nd edn. Routledge\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eTadesse G, Abayneh E, Tilahun M (2023) Occurrence and antimicrobial resistance of \u003cem\u003eListeria monocytogenes\u003c/em\u003e in raw and ready-to-eat meats from retail outlets in Ethiopia. Veterinary World 16(1):152\u0026ndash;160\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eTesfaye T, Alemayehu D, Bedilu S (2022) Microbial profile and safety of retail meat in Ethiopia: A systematic review. Ethiop J Appl Sci Technol 13(2):45\u0026ndash;56\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eThrusfield M (2018) Veterinary Epidemiology, 4th edn. Wiley Blackwell\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eU.S. Food and Drug Administration [FDA]. (2023) Hazard Analysis and Critical Control Point (HACCP) guidance for meat and poultry industries\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eVerma R, Singh V (2022) Contamination sources and hygiene practices in meat processing: Public health implications. J Food Saf Hygiene 8(4):290\u0026ndash;298\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eWorld Health Organization [WHO] (2020) Listeriosis: Fact sheet\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eWorld Health Organization [WHO] (2023) Foodborne diseases: Burden and prevention\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Listeria monocytogenes, prevalence, food safety, contamination, microbial risk, Jimma Town, Ethiopia","lastPublishedDoi":"10.21203/rs.3.rs-7286520/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7286520/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eListeria monocytogenes remains a critical public health threat globally due to its ability to survive under adverse conditions and its strong association with contaminated food, particularly meat and meat-based products. This study was conducted to determine the prevalence and characterize Listeria species isolated from various meat products available in retail markets of Jimma Town, southwestern Ethiopia. A cross-sectional study design was employed, involving the collection of 175 samples\u0026mdash;including raw minced meat, lightly cooked (dulet), fried meat, chicken, burgers, refrigerated and fried fish\u0026mdash;from 25 selected food service outlets. ISO 11290-1:2017 microbiological standards conducted sample processing, isolation, and identification of Listeria species. The results indicated that 29.7% of the analyzed samples were contaminated with Listeria spp. Notably, dulet samples exhibited the highest contamination rate (34.6%), followed by raw minced meat (23.1%) and chicken (19.2%). Upon species-level characterization, L. innocua emerged as the most frequently detected species (53.9%), followed by L. monocytogenes (23.1%), L. welshimeri (11.5%), and L. seeligeri (11.5%). The detection of L. monocytogenes, a well-documented foodborne pathogen capable of causing listeriosis, presents a substantial risk to public health, especially in ready-to-eat and undercooked meat products. These findings underscore the urgent need for rigorous sanitary practices in food preparation environments, targeted regulatory enforcement, and public awareness campaigns focusing on safe meat handling and storage. Strengthening food safety monitoring systems and educating food vendors and consumers alike is critical to reducing microbial risks and ensuring the protection of public health in urban food markets.\u003c/p\u003e","manuscriptTitle":"Prevalence and Characterization of Listeria Species in Meat and Meat Products Sold in Retail Markets in Jimma Town, Ethiopia","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-08-14 11:24:26","doi":"10.21203/rs.3.rs-7286520/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"32e61ba5-9491-41c7-9cdf-1806ca07b68b","owner":[],"postedDate":"August 14th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-08-28T11:08:39+00:00","versionOfRecord":[],"versionCreatedAt":"2025-08-14 11:24:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7286520","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7286520","identity":"rs-7286520","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}