What question did this study set out to answer?

The study aims to evaluate butchers' and beef handlers' knowledge, attitudes, and practices related to food safety, and identify factors influencing this knowledge.

March 3, 2026Open Access

Knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh: insights into beef quality, safety, and predictors of food safety knowledge using PPOM

Key Points

The study aims to evaluate butchers' and beef handlers' knowledge, attitudes, and practices related to food safety, and identify factors influencing this knowledge.
Two-stage stratified random sampling of 160 respondents from 16 districts
Data collection using a structured KAP questionnaire
Descriptive statistics, chi-square tests, and partial proportional odds model applied
High awareness of hygiene importance (>90%) but poor actual practices observed
Only 8.8% of butchers performed post-mortem examinations
Significant association found between profit per kilogram of beef and food safety knowledge (OR = 1.14)
Average practice level also significantly correlated with knowledge (OR = 3.26)

Abstract

Aim: This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge. Methods: A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied. Results: Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and < 1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR = 1.14; 95% CI: 1.04–1.25; p = 0.004) and average practice level (OR = 3.26; 95% CI: 1.02–10.45; p = 0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors. Conclusions: The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.

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