ArticleHeliyon2024
Knowledge, attitudes and practices of meat hygiene among slaughterhouse workers and retail meat sellers in Bangladesh.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Elucidating the perception, awareness and biosecurity practices among the live poultry and poultry-meat sellers to mitigate the risk of zoonotic salmonellosis.Veterinary and animal science · 2026Article
- Microbial Quality of Beef Carcasses and Hygiene Practices at Municipal Abattoirs of Central Ethiopia: A Cross-Sectional Study.Environmental health insights · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Inadequate handling of raw meat leading to cross-contamination, often stemming from insufficient knowledge and practices among meat handlers, poses a significant global health challenge, especially in developing nations where food-borne diseases are prevalent. Effective understanding and implementation of preventive measures by meat handlers are essential in reducing the incidence of food-borne illnesses and the contamination of raw meat. This study aimed to assess the knowledge, attitudes, and practices regarding meat hygiene among retail meat sellers and slaughterhouse personnel in the Bogura district of Bangladesh. A descriptive, cross-sectional survey was conducted, encompassing 408 meat handlers selected through a multistage sampling approach. Data on their knowledge, attitudes, and practices of meat hygiene were collected using a structured questionnaire, and then analyzed. The participants had a mean age of 34.63 years with a standard deviation of 13.44. The majority of participants demonstrated good knowledge (70.70 %) and positive attitudes (53 %). However, no significant differences were observed in good (49.80 %) or poor (50.20 %) practices regarding meat hygiene. Interestingly, significant associations were observed between knowledge and age (
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