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.

Meat handlers are vectors of pathogens in slaughterhouses and can play a major role in the microbiological contamination of meat. The level of knowledge of meat handlers in slaughterhouses is a critical factor in food safety. Good hygienic practices in the slaughterhouse are required to reduce the risk of microbiological contamination while handling meat. This study evaluated workers’ knowledge, attitudes, and practices in four municipal slaughterhouses in Morocco. A total of 267 employees were evaluated using a structured survey. The results showed that workers had acceptable knowledge and practices, and their attitudes were very satisfactory, averaging 52.87%, 50.9%, and 63.07%, respectively. A positive correlation between the workers’ level of knowledge and education was found in all studied slaughterhouses. Similarly, the results indicated a positive correlation between knowledge and attitudes at Meknes and Kenitra slaughterhouses. The impact of the studied sociodemographic characteristics may vary from one slaughterhouse to another. In conclusion, the study suggested that although the knowledge, attitudes, and level of practice of food handlers were very satisfactory, some aspects related to the control of the health status of the handlers and personal protective equipment had to be underlined. Ongoing food safety training should become mandatory to enhance food safety in the slaughterhouses of study locations.