**2.3 Other important drivers**

Beyond above-mentioned drivers, other factors that could be responsible for antimicrobial resistance in meat and meat products include improper dosage of antimicrobials, non-enforcement of laws regulating antimicrobial usage in livestock, weak financial status of livestock farmers, low education and expertise of farmers, and husbandry system (intensive and extensive) [4]. For instance, Alhaji et al. [4] in a study found that majority of the poultry famers did not practices or comply with antimicrobial withdrawal periods before slaughter or marketing of their product for consumption. Noncompliance with antimicrobials withdrawal periods could create low therapeutic doses and high concentration of antimicrobial residues in meat products. By law, animals given an antibiotic should not be processed until the withdrawal period ends. Good management, which includes good hygiene and sufficient feed, can reduce the chances of animals getting disease, hence use of antibiotics. Others include illegal sale of veterinary prescription drugs, marketing or slaughtering of treated/medicated animals intended for rendering purposes, inadequate animal identification and traceability system especially in developing countries [2].
