Veterinary medicine and science · 2026
Assessment of Meat Handlers' Knowledge, Attitudes and Practices Regarding Meat Safety in Retail Meat Shops.
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Teamr Tsraynesh, Gebretsadkan Destaalem, Girmay Weldemelak, Weldegebriel Mebrahtu
Аннотация
BACKGROUND: Foodborne diseases (FBDs) affect nearly 600 million people annually worldwide, with contaminated meat representing a major source of illness. In developing countries such as Ethiopia, inadequate meat hygiene, poor handling practices and limited regulatory enforcement increase the risk of contamination. Meat handlers play a critical role in preventing foodborne pathogens, yet gaps in knowledge, training and personal hygiene practices remain significant public health concerns.
OBJECTIVES: To assess knowledge, attitude and practices (KAPs) towards meat safety among meat handlers in meat retail shops in Mekelle, Tigray, Ethiopia, and to determine the association of risk factors to meat safety.
METHODS: A cross-sectional study was conducted among 182 randomly selected meat handlers. Data were collected through semi-structured interviews using a questionnaire, and participants were selected via simple random sampling. Descriptive statistics summarized socio-demographic characteristics and KAP levels. Chi-square tests examined associations between independent variables and KAP scores. On the basis of Bloom's taxonomy, scores ≥70% were classified as good.
RESULTS: Of the participants, 75.82% were male, 40.11% had at least secondary education, and 51.65% had received meat safety training. Good knowledge (88.46%), positive attitudes (92.31%) and good practices (71.98%) were observed. Knowledge, attitudes and practices were significantly associated with education and work experience (p < 0.05).
CONCLUSIONS: Although meat handlers demonstrated generally good KAP towards meat safety, targeted training, consistent personal protective equipment (PPE) use, and regular medical check-ups are essential to reduce contamination risks and improve public health outcomes.
OBJECTIVES: To assess knowledge, attitude and practices (KAPs) towards meat safety among meat handlers in meat retail shops in Mekelle, Tigray, Ethiopia, and to determine the association of risk factors to meat safety.
METHODS: A cross-sectional study was conducted among 182 randomly selected meat handlers. Data were collected through semi-structured interviews using a questionnaire, and participants were selected via simple random sampling. Descriptive statistics summarized socio-demographic characteristics and KAP levels. Chi-square tests examined associations between independent variables and KAP scores. On the basis of Bloom's taxonomy, scores ≥70% were classified as good.
RESULTS: Of the participants, 75.82% were male, 40.11% had at least secondary education, and 51.65% had received meat safety training. Good knowledge (88.46%), positive attitudes (92.31%) and good practices (71.98%) were observed. Knowledge, attitudes and practices were significantly associated with education and work experience (p < 0.05).
CONCLUSIONS: Although meat handlers demonstrated generally good KAP towards meat safety, targeted training, consistent personal protective equipment (PPE) use, and regular medical check-ups are essential to reduce contamination risks and improve public health outcomes.