This study assessed the knowledge and perception of consumers on microbiological meat safety, antibiotic resistance and residues in Tema Metropolis, Ghana. A semi-structured questionnaire was used to collect information from 384 randomly selected meat consumers on their knowledge and perception of meat safety and antibiotics. Data obtained was analysed using Statistical Package for Social Sciences version 20 and Chi Square was used to determine relationships among some parameters. The results revealed that 56% were males, with the majority (54%) aged between 21-40 years. Most (51%) of the respondents had basic education. For consumption, most of the respondents preferred chicken (53%) to beef (32%) and pork (14%), mostly because of taste (50%), followed by accessibility (39%) and price (11%). Majority (80%) of the respondents agreed (slightly to strongly agree) that meat consumption is associated with hypertension/high cholesterol and diabetics. Also, most of the respondents had heard about microbiological meat safety (64%) mostly from their teachers in school (62%) and the media (25%). They had also heard about antibiotic resistance (55%) and antibiotic residues (53%), mostly from their teachers in school (56% and 58%, respectively). Generally, most of the respondents did not know much about antibiotic resistance and antibiotic residues, although they had heard about them. The findings of the study warrant the need to educate consumers on food safety and antibiotic related issues.

Farmers play an important role in meat, introducing antibiotic-resistant microorganisms and antibiotic residues. This study assessed farmers’ knowledge and perception of microbiological meat safety, antibiotic resistance, and antibiotic residues. A total of 138 farmers were randomly interviewed. Data collected were analyzed using Statistical Package for Social Sciences, and results were presented in tables and figures. Almost 99% of the farmers were men, and most were between the ages of 41-60 (59%) years. The farmers (49%) had more than 10 years of experience in farming, and COVID-19 negatively affected (61%) their farming operations, especially in terms of feed costs (52%). The farmers were aware of microbiological meat safety (67%) and heard about it mostly from extension officers (67%). The majority of the farmers (63%) knew that animals carry bacteria in/on them and these bacteria can be transferred onto meats and cause foodborne diseases. The farmers heard about antibiotic resistance (69%) from extension officers (53%) and had ever used antibiotics for the treatment of sick animals (45%), as growth promoters (35%) and as prophylactics (12%). Most (63%) of the farmers had not heard about antibiotic residues, and those who had heard about antibiotic residues heard of it from veterinary officers (45%), extension officers (41%) and the media (14%). The majority of the farmers had heard about microbiological meat safety and antibiotic resistance, but few had heard about antibiotic residues. Education of farmers on antibiotic residues is recommended.