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

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 (r s = 0.563, p < 0.001), as well as between knowledge and practices (r s = 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