{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,27]],"date-time":"2026-03-27T13:09:45Z","timestamp":1774616985389,"version":"3.50.1"},"reference-count":60,"publisher":"Public Library of Science (PLoS)","issue":"8","license":[{"start":{"date-parts":[[2022,8,18]],"date-time":"2022-08-18T00:00:00Z","timestamp":1660780800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100021722","name":"The University of Dodoma","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100021722","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:sec id=\"sec001\">\n<jats:title>Background<\/jats:title>\n<jats:p>Antimicrobial residues (ABs) in foods contribute to the development of antimicrobial resistance, which is becoming a major public health concern around the world. Understanding food production practices concerning antimicrobial use and consumer awareness on the possibility of ABs in foods is necessary for developing mitigation strategies. Therefore, this study was conducted to assess the production practices and awareness among eggs and Chinese cabbage consumers in Dodoma city.<\/jats:p>\n<\/jats:sec>\n<jats:sec id=\"sec002\">\n<jats:title>Methods<\/jats:title>\n<jats:p>A cross-sectional study was conducted using a structured questionnaire and checklist to collect data on awareness and production practices from 420 consumers, 30 chicken egg farmers, and 30 Chinese cabbage farmers in eight city wards.<\/jats:p>\n<\/jats:sec>\n<jats:sec id=\"sec003\">\n<jats:title>Findings<\/jats:title>\n<jats:p>About 42% of consumers of eggs and Chinese cabbages were not aware of the likelihood of antimicrobial residues in these foods. The awareness was significantly influenced by the consumer\u2019s educational level (p = 0.001) and geographical location (p = 0.045), with educated and urban consumers being 7.7 and 1.6 times more informed than their uneducated and peri-urban counterparts. Furthermore, the majority of chicken farmers raised more layers than broilers, and they all used antimicrobial drugs, mainly tetracycline and its variants, to treat and prevent diseases. The findings also revealed that many vegetable producers utilized wastes from animals treated with antimicrobials as manure to amend the soil.<\/jats:p>\n<\/jats:sec>\n<jats:sec id=\"sec004\">\n<jats:title>Conclusion<\/jats:title>\n<jats:p>In a view of the findings, a considerable number of egg and Chinese cabbage consumers in Dodoma city were unaware on the likelihood of antimicrobial residues in these foods from their production practices. All chicken farmers utilized antimicrobial drugs mainly tetracycline and its derivatives, for the treatment and prevention of diseases while vegetable producers used wastes from animals treated with antimicrobials as soil manure. Therefore, initiatives to inform farmers and consumers about the possibility of antimicrobial residues in these foods and their related public health risks upon long-term consumption are strongly advised.<\/jats:p>\n<\/jats:sec>","DOI":"10.1371\/journal.pone.0272763","type":"journal-article","created":{"date-parts":[[2022,8,18]],"date-time":"2022-08-18T17:42:36Z","timestamp":1660844556000},"page":"e0272763","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":9,"title":["Consumer awareness and production practices of farmers on antimicrobial residues in chicken eggs and Chinese cabbage in Dodoma, Central Tanzania"],"prefix":"10.1371","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8153-2508","authenticated-orcid":true,"given":"Richard John","family":"Mongi","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Eugene Benjamin","family":"Meshi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Julius Edward","family":"Ntwenya","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"340","published-online":{"date-parts":[[2022,8,18]]},"reference":[{"key":"pone.0272763.ref001","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.fct.2019.01.033","article-title":"Importance of antibiotic residues in animal food","volume":"125","author":"M Bacanl\u0131","year":"2019","journal-title":"Food Chem. 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