Unveiling Hygiene Standards: Uncooked Chicken and Raw Milk in Light of Salmonella and Antibiotic-Resistant Bacteria
Abstract
Food safety is an important part of public health, and it is crucial to recognize the hygiene requirements connected with widely ingested raw food products. Salmonella and antibiotic-resistant microbes are prevalent and pose serious health concerns to people. This research focuses on two high-risk commodities, raw milk and undercooked chicken. The research evaluates the variety, frequency, and antimicrobial-resistant profiles of bacteria found in raw milk and undercooked chicken using sophisticated experimental techniques and statistical analysis of chi-square test. The study analyses possible contamination paths, taking into account pre- and post-harvest elements that affect the microbial burden present in raw foods. The samples of raw milk and uncooked chicken were gathered at Udgir, Maharashtra. The analysis of the antibiotic susceptibility test showed that chicken meat and milk included various drug-resistant strains of Salmonella. The current research highlights the need to implement these hygienic standards because it shows a significant incidence of Salmonella in raw chicken meat and milk as a result of inadequate hygiene practices. Finally, the goal of this research is to raise public awareness and support the adoption of strict hygiene standards in the production, processing, and consumption of food to protect public health and stop the spread of food-borne (FB) diseases linked to raw milk and undercooked chicken.
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