Antimicrobial-resistant pathogens on the plate: A semi-quantitative hygiene risk evaluation of raw beef consumption in Ethiopia within a One Health context

Key Points

• Assess the hygiene risk associated with antimicrobial-resistant pathogens in raw beef consumption in Ethiopia.
• Conducted a semi-quantitative risk evaluation
• Analyzed bacterial contamination levels
• Investigated hygiene practices related to beef handling and consumption
• Evaluated public awareness about antimicrobial resistance
• Identified significant bacterial contamination in raw beef
• Noted links between poor hygiene practices and high contamination levels
• Highlighted a concerning prevalence of antibiotic-resistant bacteria in sampled beef

Abstract