TY  - JOUR
TI  - Knowledge, Attitudes, and Practices of Red Meat Handlers in Moroccan Slaughterhouses
SP  - 109
SN  - 2322-4568
EP  - 124
N1  - Laboratory of Microbiology and Molecular Biology, Faculty of Sciences, Mohammed V University, Rabat, Morocco; Institut National d'Hygiène du Maroc, 27 Ibn Batouta Street,BP 769 Agdal, Rabat, Morocco
KW  - adult; Article; attitude; female; food safety; human; job satisfaction; knowledge; male; Moroccan; named groups by occupation; personal hygiene; red meat handler; risk factor; slaughterhouse; social status
AV  - public
A1  - Bahir, M.A.
A1  - Sarhane, B.
A1  - Errachidi, I.
A1  - Tantane, A.
A1  - Mohammed, A.
A1  - Belkadi, B.
A1  - Filali-Maltouf, A.
IS  - 1
PB  - Scienceline Publication, Ltd
JF  - World's Veterinary Journal
VL  - 13
Y1  - 2023/03/25/
ID  - eprints816
N2  - Meat handlers are vectors of pathogens in slaughterhouses and can play a major role in the microbiological contamination of meat. The level of knowledge of meat handlers in slaughterhouses is a critical factor in food safety. Good hygienic practices in the slaughterhouse are required to reduce the risk of microbiological contamination while handling meat. This study evaluated workersâ?? knowledge, attitudes, and practices in four municipal slaughterhouses in Morocco. A total of 267 employees were evaluated using a structured survey. The results showed that workers had acceptable knowledge and practices, and their attitudes were very satisfactory, averaging 52.87, 50.9, and 63.07, respectively. A positive correlation between the workersâ?? level of knowledge and education was found in all studied slaughterhouses. Similarly, the results indicated a positive correlation between knowledge and attitudes at Meknes and Kenitra slaughterhouses. The impact of the studied sociodemographic characteristics may vary from one slaughterhouse to another. In conclusion, the study suggested that although the knowledge, attitudes, and level of practice of food handlers were very satisfactory, some aspects related to the control of the health status of the handlers and personal protective equipment had to be underlined. Ongoing food safety training should become mandatory to enhance food safety in the slaughterhouses of study locations © 2023, World's Veterinary Journal.All Rights Reserved.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85151890773&doi=10.54203%2fscil.2023.wvj12&partnerID=40&md5=bbfe96b79db29a8eca780544ba19b6a2
ER  -