Antibiotics should be used strictly for treatment only and not for growth-promoting purposes in livestock.n2. Most people should adhere to a strict dosage of antibiotics on farm animals.n3. Provision of antibiotics should be given under veterinary prescription only and should be administered to animals in the veterinarian's presence.n4. Consumers should be aware of the prudent use of antibiotics in their food and daily lives. It means that antibiotics should also be used for human use only when needed and comply with the dosage as prescribed by doctors to prevent antibiotic resistance.n5. Individuals can opt for antibiotic-free or organic labels on food items.n6. Consumers can check for food certification, which indicates monitored antibiotic residue levels.n7. Clean every raw animal product, utensils, and hands thoroughly after handling raw meat.n8. Chill raw meat at two °C for two hours before cooking.n9. Separately store raw food materials from cooked or ready-to-cook food products as bacteria can contaminate them.n10. Like poultry products, cook meat at 74°C and pork and lamb at 72°C to kill residual bacteria.