Knowledge, attitudes and practices of meat hygiene among slaughterhouse workers and retail meat sellers in Bangladesh.

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 ( = 0.022), location ( < 0.001), and borderline significance in training ( = 0.051). Similarly, a statistically significant association was found between the practice of meat hygiene and age ( = 0.041), level of education ( = 0.008), and training ( = 0.004). Furthermore, a significant association existed between knowledge and practices of meat hygiene ( < 0.001). Older meat handlers with training exhibited better knowledge and practices of meat hygiene compared to their younger counterparts. This study underscores the importance of public health education, policy development, and regular training and retraining programs for meat handlers to ensure safe meat handling practices and overall hygiene.