Food safety knowledge, attitude, and hygiene practices (KAP) and microbial quality of meat in slaughterhouses: a study in gopalganj, Bangladesh

Food safety knowledge, attitude, and hygiene practices (KAP) and microbial quality of meat in slaughterhouses: a study in gopalganj, Bangladesh

Poor hygiene and limited food safety awareness among meat handlers contribute significantly to foodborne diseases in Bangladesh. This study assessed the microbiological quality of raw meat in slaughterhouses across Gopalganj district and evaluated the knowledge, attitudes, and practices (KAP) of mea...

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Bibliographic Details
Main Authors: Nur Mohammed Imran Hossain, Md Entaduzzaman Jony, Progati Bakshi, Juwel Rana, Zannatul Ferdoush, Md Golam Maula Shomrat, Md Mehedi Hasan Titu, Daniel Chakma, Lima Khatun, Muha Rakibul Islam
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Food safety
Meat handlers
Microbial contamination
Hygiene practices
Slaughterhouses
Public health
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325002856
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