Red meat handlers' food safety knowledge, attitudes, and practices in the Dhaka megacity of Bangladesh

Foodborne disease is a major health problem worldwide and unhealthy food handling practices are a cause of foodborne disease (FBD) transmission among - populations. Red meat handlers play an important role in ensuring food safety throughout production, processing, transportation, and preparation. This study investigates the food safety knowledge, attitudes, and practices (KAP) of red meat handlers in the Dhaka megacity of Bangladesh (DMCB). Four hundred cross-sectional samples were collected from the DMCB using a pretested survey-structured questionnaire. Descriptive, and inferential statistics, and the KAP model were applied using partial least square structural equation modeling (PLS-SEM) with the help of SmartPLS 0.3 software to achieve objectives. All factor loading scores (>0.5) and Cronbach's alpha (alpha >= 0.69) were greater than the reference value, which means that indicators of reliability and internal consistency measure latent variables. The results found a significant positive association between red meat handling practice and knowledge and attitude. Red meat handlers' knowledge has a moderating effect on the relationship between attitude and practice, where attitude positively affects practices toward food safety. The findings revealed that the KAP model met the goodness-of-fit criteria (HTMT<1, SRMR<0.08, NFI>0.90) and was acceptable (AVF <= 0.50). The estimated model for food safety knowledge, attitude, and practices is well-suited and deemed acceptable. The findings also reveal that food safety knowledge has a significant and beneficial impact on food safety attitudes. Furthermore, attitudes regarding food safety and its measures are linked in a significant way. The findings could aid public health professionals and practitioners in developing focused initiatives to improve meat handlers' food safety knowledge and practices and prevent FBD. The government should pay special attention to improving food safety knowledge and ensuring quality handling practices to protect FBD transmission in the DMCB.