References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2025-10-4-322-330

meat-526

Research Article

Статьи

Meat safety knowledge, attitude, and practices of poultry slaughterhouse workers in Bordj Bou Arreridj province, Algeria.

https://orcid.org/0009-0008-3157-5436

Ait Hammouda

Walid Ait Hammouda, Master of Food Sciences, PhD Student, Department of Agri-Food Sciences, Faculty of Nature and Life Sciences

aithamouda_walid@univ-blida.dz

https://orcid.org/0009-0005-1558-2626

Ramdane

Sidali Ramdane, PhD Food Sciences, Associate Professor, Department of Agri-Food Sciences, Faculty of Nature and Life Sciences

ramdanesidali@yahoo.fr

https://orcid.org/0000-0002-1110-6770

Touati

Noureddine Touati, PhD Food Sciences, Associate Professor, Department of Food Sciences, Faculty of Life and Natural Sciences and Earth and Universe

n.touati@univ-bba.dz

https://orcid.org/0009-0007-4697-5005

Ferahtia

Amel Ferahtia, PhD Biodiversity, Health, and Environment, Associate Professor, Department of Biological Sciences, Faculty of life and Natural Sciences and Earth and Universe

amel.ferahtia@univ-bba.dz

https://orcid.org/0000-0002-0151-6936

Sid

Nassim Sid, PhD Veterinary Sciences, Associate Professor, Department of Food Sciences, Faculty of life and Natural Sciences and Earth and Universe

nassim.sid@univ-bba.dz

Saad Dahlab Blida-1 UniversityAlgeriaUniversity Mohamed El Bachir El IbrahimiAlgeria

2025

14012026

104322330

2026

Ait Hammouda W., Ramdane S., Touati N., Ferahtia A., Sid N.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/526

Meat handlers play a crucial role in preventing meat contamination and the spread of meat-borne diseases by following proper hygiene practices. This study aims to assess the level of knowledge, attitudes, and practices (KAPs) of 89 workers in 11 operational poultry slaughterhouses, located in Bordj Bou Arreridj region (Algeria). A cross-sectional study was conducted between February, 2024 and May, 2024, using a structured questionnaire and face-to-face interviews to collect data. The results showed that all respondents (100 %) were male, and all of them lacked formal food safety training, and over one-third of them (35.9 %) had a high level of education. The mean scores for workers’ knowledge, attitudes, and practice were 9.90 ± 3.77, 16.21 ± 3.07, and 57 ± 8.7, respectively. The results indicated that most participants (78.7 %) displayed insufficient knowledge, particularly on foodborne pathogens (21.6 %) and foodborne diseases (26.1 %). Although 78.7 % of workers had positive attitudes, 71.9 % of them were using poor practices regarding personal hygiene and obligation of wearing appropriate protective clothes. The level of education significantly associated with the KAP levels (p = 0.000, p = 0.002, and p = 0.000, respectively). In addition, a significant positive correlation was observed between knowledge and attitudes (rs = 0.563, p < 0.001), as well as between knowledge and practices (rs = 0.389, p < 0.001). These findings indicate that regular practical training is imperative for improving the knowledge, attitudes, and practices (KAPs) of meat handlers regarding meat safety and for preventing meat-borne diseases in the study area

KAPmeat handlersmeat safetypoultry slaughterhouses

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The authors declare that there are no conflicts of interest present.