Vol. 9, Issue 12, Part I (2025)

Aim: To evaluate the baseline knowledge and attitudinal tendencies of meat handlers in Jammu and Kashmir regarding food safety, and to determine the sociodemographic factors influencing these cognitive domains.
Methodology: A cross-sectional survey was conducted involving 200 meat handlers across five districts (Jammu, Udhampur, Rajouri, Kathua, and Samba). A structured questionnaire was utilized to assess sociodemographic profiles, sources of learning, and specific knowledge and attitudes toward meat hygiene. Data were analyzed using Pearson’s Chi-square test to identify significant associations.
Results: The study revealed a moderate overall knowledge score (62.6%), with significant gaps in understanding microbial risks; only 12.5% of handlers were aware that microbial contamination could cause serious illness. While general attitudes were positive (75-85% agreement on equipment cleanliness), "hidden" hygiene aspects like personal protective gear and jewelry usage showed poor attitudinal scores (37.5-49.5%). Educational background and media exposure significantly influenced these scores (p<0.05).
Interpretation: There is a critical dissonance between general safety awareness and specific technical knowledge among meat handlers. Interventions must move beyond basic training to address the specific cognitive gaps regarding microbial pathogenesis and personal hygiene.