Prevalence of Microbial Contamination in Local Meat Retail Shops and Assessment of Antibiotic Resistance and Seller Safety Practices

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 microbiological contamination of meat-cutting surfaces (chopping board, cleaning drum) and utensils in retail shops and evaluate antibiotic resistance patterns of isolated bacteria. A total of 45 samples were collected from beef and chicken cutting boards and dressing drums across various retail markets. Microbial identification was conducted through culture and biochemical analysis, while antibiotic susceptibility was determined using the Kirby-Bauer disc diffusion method. Additionally, a cross-sectional survey involving 224 meat sellers was conducted to assess hygiene practices and food safety knowledge. 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. Published by 4-Green Research Society .

Keywords: Microbial contamination, Meat chopping boards, Chicken processing drum, Meat retail shop, Antibiotic Resistance, Food safety.