Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco

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...

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Detalles Bibliográficos
Autores principales: Bahir, Mohammed Amine, Errachidi, Ikram, Hemlali, Mouhssine, Sarhane, Bouchaib, Tantane, Asmae, Mohammed, Alami, Belkadi, Bouchra, Filali-Maltouf, Abdelkarim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970798/
https://www.ncbi.nlm.nih.gov/pubmed/35368803
http://dx.doi.org/10.1155/2022/4881494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970798/
https://www.ncbi.nlm.nih.gov/pubmed/35368803
http://dx.doi.org/10.1155/2022/4881494

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