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

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.

Keywords

KAP / beef / butcher / quality / safety

References

[1] Sreekanth K, Sharath KP, Midhun Dominic CD, Divya M, Radhakrishnan EK. Microbial load reduction in stored raw beef meat using chitosan/starch—based active packaging films incorporated with cellulose nanofibers and cinnamon essential oil. Meat Sci. 2024;216:109552.

[2] Household income and expenditure survey HIES 2022[Internet]. Bangladesh Bureau of Statistics (BBS), Statistics and Informatics Division, Ministry of Planning; [cited 2025 May 25]. Available from: https://file—rangpur.portal.gov.bd/uploads/5dd09edc—8fc7—49ca—85d6—ed1cb621dfd4//660/13e/924/66013e9244261131292730.pdf

[3] Banna MHA, Disu TR, Kundu S, Ahinkorah BO, Brazendale K, Seidu A, et al. Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross—sectional study. Environ Health Prev Med. 2021;26:84.

[4] Hasan MA, Uddin MB, Ahmed SSU. Knowledge, attitudes and practices of meat hygiene among slaughterhouse workers and retail meat sellers in Bangladesh. Heliyon. 2024;10:e40066.

[5] Biswas G, Islam MS, Rahman SMM, Islam MM. Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh. Teor prakt pererab mâsa (Print). 2024;9:24-31.

[6] Sarma PK, Alam MJ, Begum IA. Red meat handlers’ food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh. Int J Food Prop. 2022;25:1417—31.

[7] Bhandari R, Singh AK, Bhatt PR, Timalsina A, Bhandari R, Thapa P, et al. Factors associated with meat hygiene—practices among meat—handlers in Metropolitan City of Kathmandu, Nepal. PLOS Glob Public Health. 2022;2:e0001181.

[8] Sanitation and handling practices for fresh meat retailers [Internet]. Alabama Cooperative Extension System; c2026 [cited 2025 Jun 21]. Available from: https://www.aces.edu/blog/topics/beef/sanitation—and—handling—practices

[9] Hossain NMI, Jony ME, Bakshi P, Rana J, Ferdoush Z, Maula Shomrat MG, et al. Food safety knowledge, attitude, and hygiene practices (KAP) and microbial quality of meat in slaughterhouses: a study in gopalganj, Bangladesh. J Agric Food Res. 2025;21:101914.

[10] Siluma BJ, Kgatla ET, Nethathe B, Ramashia SE. Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa. Int J Environ Res Public Health. 2023;20:2230.

[11] Kebede MT, Getu AA. Assessment of bacteriological quality and safety of raw meat at slaughterhouse and butchers’ shop (retail outlets) in Assosa Town, Beneshangul Gumuz Regional State, Western Ethiopia. BMC Microbiol. 2023;23:403.

[12] Wood JD, Holder JS, Main DC. Quality Assurance schemes. Meat Sci. 1998;49S1:S191-203.

[13] Peterson B, Harrell FE. Partial Proportional Odds Models for Ordinal Response Variables. J R Stat Soc, C (Appl Stat). 1990;39:205—17.

[14] Williams R. Generalized Ordered Logit/Partial Proportional Odds Models for Ordinal Dependent Variables. Stata J: Promot commun stat Stata. 2006;6:58-82.

[15] Das S, Rahman RM. Application of ordinal logistic regression analysis in determining risk factors of child malnutrition in Bangladesh. Nutr J. 2011;10:124.

[16] Jaman M, Khatun A, Yeasmin T, Zohara BF, Islam F. Evaluation of meat processing knowledge, attitude, and practice with socio—economic condition of butchers. Ecol J. 2023;5:41-9.

[17] Casinillo LF, Clava CA, Bales MC, Hungo MO. Ordered logistic models for the stages of adoption of vegetable technologies. Sci Pap, Ser Manag Econ Eng Agric Rural Dev. 2024;24:157-68.

[18] Osaili TM, Abu Jamous DO, Obeidat BA, Bawadi HA, Tayyem RF, Subih HS. Food safety knowledge among food workers in restaurants in Jordan. Food Control. 2013;31:145—50.

[19] Owombo PT, Idumah FO. Determinants of Land Conservation Technologies Adoption among Arable Crop Farmers in Nigeria: A Multinomial Logit Approach. JSD. 2015;8:220-9.

[20] Fullerton AS. A Conceptual Framework for Ordered Logistic Regression Models. Sociol Methods Res. 2009;38:306-47.

[21] Ara R, Kearns B, van Hout BA, Brazier JE. Predicting preference—based utility values using partial proportional odds models. BMC Res Notes. 2014;7:438.

[22] Sasidharan L, Menéndez M. Partial proportional odds model—an alternate choice for analyzing pedestrian crash injury severities. Accid Anal Prev. 2014;72:330—40.

[23] McCullagh P. Regression Models for Ordinal Data. J R Stat Soc B: Stat Methodol. 1980;42:109-27.

[24] Akpan SN, Adedeji MI, Assi VE, Adebowale OO. An investigation on sanitary and hygiene practices at the Gbagi community slaughterhouse, Ibadan, Southwest Nigeria. Afr J Health Saf Environ. 2024;5:43-52.

[25] Viator CL, Cates SC, Karns SA, Muth MK. Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015. J Food Prot. 2017;80:1384—92.

[26] Gagaoua M, Duffy G, Alvarez C, Burgess C, Hamill R, Crofton E, et al. Current research and emerging tools to improve fresh red meat quality. Ir J Agric Food Res. 2022;61:145-67.

[27] Rahman S. Status of handling, processing and microbial quality of meat at Dhaka, Chittagong and Sylhet division in Bangladesh. JAFE. 2023;04:31-41.

[28] Worku W, Desta M, Menjetta T. High prevalence and antimicrobial susceptibility pattern ofsalmonella species and extended—spectrum β—lactamase producingEscherichia coli from raw cattle meat at butcher houses in Hawassa city, Sidama regional state, Ethiopia . PLoS One. 2022;17:e0262308.

[29] Rifat M, Talukdar IH, Lamichhane N, Atarodi V, Alam SS. Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control. 2022;142:109262.

[30] Hair JF, Black WC, Babin BJ, Anderson RE. Multivariate Data Analysis. 8th ed. Cengage; 2019.

[31] Brant R. Assessing proportionality in the proportional odds model for ordinal logistic regression. Biometrics. 1990;46:1171—8.

[32] Long JS, Freese J. Regression Models for Categorical Dependent Variables Using Stata. 2nd ed. Stata Press; 2006.

[33] Siddiky A, Mollick K, Aktarujjaman M, Islam F, Mamun MA, Roy N. Determinants of food safety knowledge and practices among food handlers in Bangladesh: An institution—based cross—sectional study. Heliyon. 2024;10:e25970.

[34] Yi N, Choi J. Age differences in food safety knowledge, attitudes, and practices among consumers in Seoul. Nutr Res Pract. 2025;19:440-52.

[35] Azanaw J, Gebrehiwot M, Dagne H. Factors associated with food safety practices among food handlers: facility—based cross—sectional study. BMC Res Notes. 2019;12:683.