Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco

Abstract

According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. This survey is being conducted to assess the knowledge, attitudes, and practices of handlers regarding the salubrity and hygiene of meat and to evaluate the bacteriological load of work surfaces in a slaughterhouse located in the Marrakech region. A total of 100 people working at the slaughterhouse participated in the study. The average values concerning the attitude and practice of the carcass handlers were, respectively, very satisfactory (65.7%) and acceptable (53.44%), while the average value of knowledge was generally low (39%). Bacterial load was assessed by the serial dilution method using the standard procedure. Seventy samples were taken from the hands of manipulators, knives, clothes, hooks, door handles, floor, and walls over an area of between 20 and 100 cm2. The total number of aerobic mesophiles (TAVCs), Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella spp was determined for each sample. Escherichia coli was the predominant isolate (42%), while Salmonella spp and Pseudomonas aeruginosa were the least bacterial isolates with 16% and 14%, respectively. Walls and knives were the most contaminated by E. coli at 90%. This survey reveals the importance of developing formal training for all slaughterhouse handlers regarding meat hygiene and safety during carcass processing to develop their knowledge and practices. Bacteriological results indicate a need to improve the available slaughter facilities and develop an appropriate slaughter process strategy to minimize the risk of carcass contamination.

Compliance with Laws and Slaughterhouse Standards of Butcher’s Shops in North-Eastern Thailand

“…Therefore, retail butcher shops are difficult to operate compared to large entrepreneurs. This is consistent with the study by Bahir et al (2022), who reported that cost affects standard slaughterhouse compliance. As a result, butchers may not be able to comply with all applicable laws, and some legal rules are difficult to follow.…”

“…However, butchers at Baan Din Dam, Muang District, Maha Sarakham Province, still need government assistance with regulatory and regulatory measures, which may include knowledge and understanding of proper sanitation practices in slaughterhouses. The results of this study are consistent with studies by Waldman et al (2020) and Bahir et al (2022), which studied knowledge, attitudes, and practices about slaughterhouses. They found that people working in slaughterhouses had a low level of understanding, especially regarding cleanliness and hygiene and making meat safe from pathogens.…”

“…Foodborne illnesses have caused significant morbidity and mortality worldwide, particularly in developing countries, and are considerable obstacles to socioeconomic development worldwide (Bahir et al, 2022). Approximately 75% of new human infectious diseases are caused by pathogens of animal origin and may occur at any stage in the process from food production to consumption (Leotta et al, 2016).…”

“…Meat contamination in abattoirs and retail meat outlets results from the use of contaminated water, unhygienic practices like poor handling, the use of contaminated tables to display meat intended for sale, and the use of contaminated knives and other equipment in cutting operations are sources of bacterial contamination (Bersisa et al, 2019). Besides, meat handlers such as butchers working in slaughterhouses are not only the main vectors of meat contamination but can also be an asymptomatic reservoir of foodborne microorganisms (Bahir et al, 2022). Aalabbody (2021) reported that in a typical slaughterhouse, carcasses are slaughtered, prepared, stored, and classified under safe conditions and in a sanitary environment.…”

Knowledge, Attitudes, and Practices of Red Meat Handlers in Moroccan Slaughterhouses

“…DOI: https://dx.doi.org/10. 54203/scil.2023.wvj12 The current study is a complement to previous research published by the Laboratory of Microbiology and Molecular Biology, Mohammed V University, Rabat, Morocco, providing information on the level of knowledge, attitudes, and practices of workers, as well as on the microbiological situation of the slaughter areas of the municipal slaughterhouses of Marrakech city located in southern Morocco (Bahir et al, 2022). This study aimed to assess the knowledge, attitudes, and practices of food handlers in four Moroccan municipal slaughterhouses in Rabat, Salé, Kenitra, and Meknes, situated in Morocco.…”