{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T12:07:40Z","timestamp":1790251660920,"version":"4.1.0"},"reference-count":66,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"vor","delay-in-days":266,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>Meat is a highly nutritious but perishable food commodity and a recognized vehicle for foodborne pathogens when hygienic handling is inadequate. Retail butcheries represent a critical control point in the meat supply chain, particularly in low\u2010 and middle\u2010income settings where hygiene regulation and monitoring may be limited. In Algeria, evidence on meat handling practices at the retail level remains scarce. This study is aimed at assessing hygiene practices among meat handlers in butcheries in Guelma Province, Algeria, identifying factors associated with good hygiene practices, and complementing quantitative findings using a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis. A cross\u2010sectional study was conducted from August to November 2024 among 73 meat handlers working in independent butcher shops. Data were collected using structured face\u2010to\u2010face interviews and direct observation based on a standardized questionnaire covering sociodemographic characteristics and six hygiene domains. Multivariable logistic regression was applied to identify factors associated with good hygiene practices. A SWOT analysis was subsequently performed by integrating quantitative and qualitative findings. Overall hygiene compliance was poor across most domains. Low levels of good practice were observed for handwashing (1.4%), protective clothing (0%), and avoidance of prohibited practices (1.4%). High levels of poor performance were also recorded for meat preparation, meat display, and infrastructure maintenance. Cold chain management (47.9% good) and medical care (28.8% good) showed moderate but insufficient compliance. Multivariable analysis indicated that meat handlers with more than 5 years of experience were significantly less likely to demonstrate good hygiene practices (AOR = 0.12; 95% CI: 0.02\u20130.88). The SWOT analysis highlighted critical behavioral and structural weaknesses, alongside opportunities for targeted training, regulatory strengthening, and infrastructure improvement. Hygiene practices in butcheries at Guelma are largely inadequate, posing potential public health risks. Integrated interventions addressing both worker behavior and infrastructural conditions are urgently needed to improve meat safety at the retail level.<\/jats:p>","DOI":"10.1155\/ijfo\/7974343","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:26:32Z","timestamp":1790249192000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Critical Gaps in Hygiene Practices Among Meat Handlers in Algerian Butcheries: A Cross\u2010Sectional Study Integrating SWOT Analysis"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-9856-9293","authenticated-orcid":false,"given":"Somia","family":"Hallaci","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8214-9500","authenticated-orcid":false,"given":"Rabah","family":"Zebsa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5024-1329","authenticated-orcid":false,"given":"Zinette","family":"Bensakhri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4644-8906","authenticated-orcid":false,"given":"Moussa","family":"Houhamdi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9014-147X","authenticated-orcid":false,"given":"Francisco","family":"Ceacero","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1602-7430","authenticated-orcid":false,"given":"Arkadiusz J\u00f3zef","family":"Zakrzewski","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"key":"e_1_2_13_1_2","doi-asserted-by":"publisher","DOI":"10.3390\/nu17020350"},{"key":"e_1_2_13_2_2","doi-asserted-by":"publisher","DOI":"10.1093\/af\/vfac093"},{"key":"e_1_2_13_3_2","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph18052729"},{"key":"e_1_2_13_4_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061165"},{"key":"e_1_2_13_5_2","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12612"},{"key":"e_1_2_13_6_2","first-page":"18","article-title":"Bacterial Contamination of Raw Beef, Mutton and Chevon From Major Slaughter Slabs in Kebbi State, Nigeria","volume":"14","author":"Ribah M. 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