@article{jbph2025_de21,
  author    = {Piyali De and Nittananda Mondal and Snygdha Rani Das and Md. Jamal Uddin and Md. Shakil Ahmed and Masum Billah and Al Naheyan Arbin and Md Yakub Khan Joy and Jaber Ahmed Hridoy and MD. Humayun Kabir and Tanzir Hassan Siddiqui},
  title     = {Prevalence of Antibiotic Resistance Bacterial Contamination in Local Retail Meat Shops and Hygiene Practices by Vendors},
  journal   = {Journal of Biosciences and Public Health},
  year      = {2025},
  volume    = {1},
  number    = {2},
  pages     = {41-58},
  doi       = {10.5455/JBPH.2025.09},
  issn      = {3104-8749},
  publisher = {4Green Research Society},
  language  = {English},
  keywords  = {Microbial contamination, Meat chopping boards, Chicken drum, Meat shop, Antibiotic resistance, Bacteria, Food safety},
  abstract  = {Meat remains a vital source of protein globally, yet its microbial safety is often compromised in low-resource settings due to unhygienic handling and lack of regulatory oversight. This study aimed to assess the bacterial contamination in local meat shops (chopping board, cleaning drum, utensils) and evaluate antibiotic resistance patterns of isolated bacteria. Moreover, a cross-sectional survey involving 224 meat sellers was conducted to assess hygiene practices and food safety knowledge. A total of 45 samples were collected from beef and chicken cutting boards and dressing drums across various retail markets. Bacterial identification was conducted through culture and biochemical analysis, while antibiotic susceptibility was determined using the Kirby-Bauer disc diffusion method. Among the 45 samples, 27 (60%) showed bacterial growth, with Escherichia coli (37.04%), Pseudomonas spp. (22.22%) and Klebsiella spp. (14.81%) identified as the most prevalent bacteria. Alarmingly, high resistance was observed against azithromycin (70.37%), tetracycline (63%), and ciprofloxacin (63%), indicating widespread antimicrobial resistance. Survey results revealed limited food safety awareness, with 88.4% of sellers lacking any formal training and over 50% never using protective gloves, aprons. The above findings demonstrate the importance of improved hygienic operations, legal enforcement and public health initiatives are needed to reduce microbiological hazards and manage antibiotic resistance in Bangladesh's local meat retail sector.},
  url       = {https://www.jbph.org/article/details/prevalence-of-antibiotic-resistance-bacterial-contamination-in-local-retail-meat-shops-and-hygiene-practices-by-vendors}
}