Abstract:
Antibiotic resistance is a growing worldwide issue that affects not just clinical and medical settings but also food surroundings and public areas. The frequency of antibiotic-resistant microorganisms found in food samples from restaurants of different quality levels (low-, mid-, and high-end establishments) is examined in this thesis. By assessing the zones of inhibition against widely used antibiotics, standardized disc diffusion assays were utilized in laboratory trials to assess bacterial susceptibility patterns. With isolates from low-end venues showing a higher frequency of resistance than those from mid- and high-end eateries, the results showed notable disparities across restaurant categories. Several isolates exhibited decreased sensitivity or total resistance to several antibiotics, including beta-lactams, aminoglycosides, and fluoroquinolones, according to quantitative analysis, which revealed diverse resistance profiles. These results suggest that the spread of resistant microbes is largely caused by poor cooking standards, poor hygiene habits, and possible antibiotic abuse in the food chain. By connecting consumer exposure to resistant microorganisms with dangers to public health, the study emphasizes the crucial role that food outlets play in the larger cycle of antimicrobial resistance. The research emphasizes the need for strict hygiene standards, regular foodborne pathogen monitoring, and public awareness efforts by placing these findings within the context of worldwide AMR issues. In order to lessen the growing threat of antibiotic resistance in common community settings, the thesis ultimately promotes a One Health approach that integrates environmental, human, and food safety safeguards.
