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Abstract<br>One of the newest foodborne pathogens to be identified is Escherichia coli O157:H7. Eating contaminated raw meat is common in Ethiopia was one of the causes of Escherichia coli O157:H7 infections. However, sloppy distribution procedures and hygienic processing pose a risk that contaminated cattle products will infect people. The current investigation examined the presence of E. coli O157:H7 in beef meat and touch surfaces related to meat across the supply chain in the Haramaya District, Eastern Ethiopia. From April to November 2022, an across-sectional investigation was conducted to determine the prevalence of E. coli O157:H7 in meat and meat contact surfaces along the supply chain at Haramaya University and Haramaya Town abattoirs, meat retail stores, and the university's student cafeteria. The steps of isolating and identifying E. coli O157:H7 were the enrichment of samples with buffered peptone water (BPW) and overnight incubation at 37C0. After being streaked onto MacConkey agar, the samples were incubated for a whole night. Pink-hued MacConkey agar colonies were streaked with eosin methylene blue (EMB), and the colonies were then incubated overnight. Colonies with a metallic green sheen on EMB were streaked on nutritional agar for a more complete identification of the organisms using biochemical tests (Indole test, Methyl red test, Vogues Proskauer test, Triple sugar iron test, and citrate utilization test) (HiMedia, Pvt., India). Colonies with positive biochemical test results were streaked onto sorbitol MacConkey agar 0.5% of a potassium tellurite concentration of 25 (10.08%), 18 (7.5%), 10 (4.03%), and 3 (1.25%) of the samples from the abattoirs in Haramaya Town, Meat Retail Stores, Haramaya University, and the student cafeteria had favorable results. There were significant differences in these findings between the sample sources, with 7 (22.58%) from feces, 5 (16.12%) from the hide, 4 (12.23%) from hooks, and 4 (12.23%) from meat samples at the abattoir and 7 (29.17%) from hooks, 5 (20.83%) from meat, and 4 (16.7%) from cutting boards at meat retail stores. In the present studies study region, a high prevalence of E. coli O157:H7 was found in beef meat and contact surfaces linked with meat. Abattoirs, meat markets, and the student cafeteria at Haramaya University should all pay respect to national and international regulations.<br>
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