EVALUATION OF SALMONELLA CONTAMINATION IN RAW GOAT MEAT, ISOLATION, IDENTIFICATION, ANTIMICROBIAL RESISTANCE, AND PUBLIC HEALTH EDUCATION

Main Article Content

Mahroona Afzal
Warda Mustafa
Alina Rafique
Aleena Javed
Fatima Tariq

Keywords

Salmonella, antimicrobial resistance, goat meat, food safety, knowledge attitudes practices, Rawalpindi, Punjab

Abstract

Salmonella poses a significant public health threat, with infected raw meat products, such as goat meat, being a common transmission route. The emergence of antimicrobial-resistant Salmonella strains complicates treatment and heightens global health risks. This study aims to assess the prevalence of Salmonella in raw goat meat in Rawalpindi, Punjab, and to analyze antibiotic resistance patterns alongside the knowledge, attitudes, and practices (KAP) related to meat safety among abattoir workers, butchers, and consumers.


Conducted between August 2019 and February 2020, this cross-sectional study involved microbiological testing of goat carcasses and a KAP survey of individuals handling goat meat. Salmonella was isolated and identified using ISO methods, and antibiotic susceptibility was determined via the disc diffusion method. Data were statistically analyzed using SPSS.


The findings revealed that 38.0% of the Salmonella isolates were resistant to Ampicillin, 28.4% to Amoxicillin-clavulanic acid, and 18.2% to Gentamicin. The KAP survey highlighted deficiencies in sanitary practices, training, and awareness among meat handlers. Specifically, most abattoir workers and butchers did not use clean equipment or practice proper handwashing. Consumers also exhibited limited understanding of the risks associated with raw and improperly handled meat.


This study identifies a high prevalence of antimicrobial-resistant Salmonella in raw goat meat and highlights significant gaps in public knowledge and hygiene practices among meat industry workers. It underscores the need for enhanced surveillance, prudent antibiotic use, and public health education to mitigate the risks associated with raw goat meat consumption and to combat the spread of antimicrobial resistance.


 

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