ArticleOne health outlook2022
Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective.
Article in One health outlook, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Prevalence, antimicrobial resistance, and risk factors of Salmonella in Cattle, environment, and workers at gombe township abattoir, Nigeria, with an assessment of workers' knowledge, attitudes, and practices.BMC veterinary research · 2026Article
- Cross-sectional study of prevalence and economic importance of bovine fasciolosis at Kombolcha Elfora Abattoir, Amhara Region, Northern Ethiopia.BMC veterinary research · 2026Article
- Evaluating hygienic practices in cattle slaughterhouses and beef retail shops in Sidama region, Ethiopia: implications for public health.Scientific reports · 2026Article
- A comprehensive review of lateral flow assays in rapid livestock and poultry disease diagnostics.Journal of advanced veterinary and animal research · 2026Article
- Microbial Quality of Beef Carcasses and Hygiene Practices at Municipal Abattoirs of Central Ethiopia: A Cross-Sectional Study.Environmental health insights · 2026Article
- Critical Gaps in Hygiene Practices Among Meat Handlers in Algerian Butcheries: A Cross-Sectional Study Integrating SWOT Analysis.International journal of food science · 2026Article
- African abattoirs: a scoping review of practices, factors influencing implementation of good practices, and recommended solutions for improvement.BMC veterinary research · 2025Article
- Article
- Hygienic status of beef butcher shop facilities and antibiotic resistance profile of Salmonella enterica in Ethiopia.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Microbial Contamination and Meat Handling Practices in Hawassa City Butcher Shops, Ethiopia.Environmental health insights · 2024Article
- Meat hygiene knowledge, handling practices and associated factors among meat handlers in Gedeo zone, Ethiopia.Scientific reports · 2023Article
- A scoping review of zoonotic parasites and pathogens associated with abattoirs in Eastern Africa and recommendations for abattoirs as disease surveillance sites.Frontiers in public health · 2023Article
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundMeat is rich in essential proteins and valuable nutrients for human health. Despite these benefits, it is a favorable medium for microbial growth and transmission to humans unless recommended safety procedures are followed. This research aimed to assess the level of knowledge and practice of the abattoir and butcher shop workers who were working in the meat value chain.
methodsThe cross-sectional study design, using structured questionnaire interviews was used to assess the knowledge and practice of abattoir and butcher shop workers. A total of 226 randomly selected workers were participated in this study and bivariate logistic regression was used for data analysis.
resultsOf 226 total participants, 46% were abattoir workers and 54% were butcher shop workers. Majority (88.9%) of the participants did not know about meat safety and 74.3% of the participants had insufficient practices. The cumulative knowledge of both abattoir and butcher shop workers was significantly associated (p = 0.001) with their knowledge of the presence of diseases causing agents in meat, the source of meat contamination, and the common critical points of meat contamination along the meat value chain. The cumulative practice of abattoir workers was significantly associated with their practices on daily meat transporting vehicle washing (p = 0.007), reducing meat contamination (p = 0.001), duration of animal fasting before slaughter (p = 0.039), cleaning of the animal body before slaughter (p = 0.002), cleaning material used in the abattoir (p = 0.003), disposal of abattoir waste (p = 0.002), and type of biosecurity measures used (p = 0.013). Similarly, the cumulative practice of butcher shop workers was associated (p = 0.001) with their practices of attracting customers, storing remaining meat from daily sales, and measures on contaminated food. Employment of the participants was significantly associated with both the cumulative knowledge (p = 0.007) and practice (p = 0.001) of the participants while the age of the participants was associated (p = 0.001) with only their cumulative practices.
conclusionsIn general, the participants' food safety knowledge and practice were unsatisfactory. As a result, the integrated food safety policy formulation in a One Health framework, and collaborative awareness creation among different food safety stakeholders were recommended.
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