Knowledge, attitudes and practices regarding antimicrobial use, resistance and antimicrobial residues among poultry producers in Southern Ethiopia

Antimicrobial resistance and drug residues pose a serious One Health threat globally, with poultry production being a significant contributor. The extent of this threats is largely determined by producers’ knowledge, attitudes, and practices (KAP) regarding antimicrobial use, resistance and residues. Despite global attention, empirical data from Ethiopia remain scarce, particularly in the southern region, and no studies have been conducted in the Areka and Sodo Zuria districts of Southern Ethiopia. This study investigated poultry producers’ KAP regarding antimicrobial use, antimicrobial resistance, and antimicrobial residues in the Sodo Zuria and Areka districts of Wolaita Zone, Southern Ethiopia. A questionnaire-based cross-sectional study was conducted using face-to-face interviews with poultry producers (n = 126) to assess their KAP regarding antimicrobial use, antimicrobial resistance, and antimicrobial residues. The findings revealed that a majority of respondents exhibited poor knowledge (56.4%), unfavorable attitudes (60.5%), and suboptimal practices (54.3%). Poultry producers’ educational level, study field (health-related vs. non-health), and experience in poultry farming significantly determined their KAP regarding antimicrobial use, antimicrobial resistance, and antimicrobial residues. The producers’ knowledge significantly influenced their attitudes (r = 0.5670, p < 0.0001), and practices (r = 0.5264, p < 0.0001). Additionally, their attitudes also significantly affected their practices (r = 0.4913, p < 0.0001). Poultry producers in the study area demonstrate significant knowledge gaps and non-compliant behaviors concerning antimicrobial use, resistance and residue management. These deficiencies present a major risk to food safety and the acceleration of antimicrobial resistance. Interventions aimed at improving producers' KAP are essential to mitigate the emergence of antimicrobialresistance, antimicrobial residue in food of animal origin and assocaited health threat. Further qualitative research is recommended to explore the socio-cultural drivers of these practices on the ground.