Assessment of Salmonella Contamination in Raw Goat Meat: Isolation, Identification, Antimicrobial Resistance, and Public Health Awareness in Mir Ali, North Waziristan

prevalent means of transmission. The rise of antimicrobial-resistant Salmonella strains complicates treatment and increases the risk to world health. The objective of the study is to look at the Salmonella prevalence in raw goat meat in Mir Ali, North Waziristan, as well as to analyze antibiotic resistance patterns and knowledge of meat safety, attitudes, and behaviors among abattoir workers, butchers, and consumers. A cross-sectional study was undertaken between January and May 2021, and it included microbiological testing of goat carcasses as well as a KAP survey of individuals who handle goat meat. Salmonella isolation and identification were accomplished using ISO techniques, and antibiotic susceptibility was determined using disc diffusion method. SPSS was used to conduct statistical analysis on the data. In the meat samples, 35.0% of the Salmonella isolates were resistant to Ampicillin, 32.4% to Amoxicillin-clavulanic acid, and 15.2% to Gentamicin. The KAP study results found gaps in sanitary standards, as well as a lack of training and awareness among meat handlers. Notably, the majority of abattoir workers and butchers did not utilize clean equipment or wash their hands properly. Consumers had a limited grasp of the dangers connected with raw and inadequately handled meat. The study discovers a high concentration of antimicrobial-resistant Salmonella in raw goat meat and shows gaps in public knowledge and hygiene procedures among meat industry workers. It emphasizes the importance of enhanced surveillance, prudent antibiotic use, and public health education in reducing the dangers associated with raw goat meat consumption and combating the spread of antimicrobial resistance.