Prevalence of Ergonomic Related Health Concerns among Culinary Professionals in Restaurants of Karachi, Pakistan. A Cross- Sectional Study

Work-related musculoskeletal disorders (WMSDs) are among the top occupational health problems around the world. The culinary profession has similar demands as other occupations. Culinary professionals, working quickly and efficiently in kitchens, often encounter repeated movements, prolonged standing, frequent heavy lifting, and required postures in order to complete physically demanding jobs. All of these factors contribute to an increased risk for an ergonomic-related health concern. Even though the importance of workplace risks is recognized internationally, there has been limited research on the prevalence of ergonomic-related health concerns in the restaurant industry in Pakistan, especially in urban areas such as Karachi. Moreover, a chef performs more than simply food preparation; they must also routinely work long and physically demanding hours and frequently perform repetitive tasks that result in fatigue and musculoskeletal strain. When you consider poor ergonomics along with long hours and poor workplace planning, these jobs are vulnerable to health-related risks. It is important to address these health-related risks to not only ensure worker safety but also to improve quality of work and quality of life among employees in the hospitality sector. Having an understanding of the type and extent of health risks present among culinary professionals is important for the development of suitable ergonomics interventions and preventative occupational health procedures To assess the prevalence of ergonomic-related health concerns, specifically musculoskeletal disorders and fatigue, among culinary professionals working in restaurants in Karachi, Pakistan. A cross-sectional study was carried out over six months that recruited 169 culinary professionals using non-probability convenience sampling from different restaurants at small and large scales in central and southern districts of Karachi. Participants in the study were aged between 20-40 years and had at least six months of kitchen experience. Data was collected using to validated tools i.e., the Nordic Musculoskeletal Questionnaire (NMQ) and the Fatigue Assessment Scale (FAS). The questionnaire also captured demographic information such as age, gender, years of experience, job level, and daily working hours. Data were analyzed using SPSS version 29. Descriptive statistics, correlation analysis, and chi-square tests were applied. Diagnostic tests including reliability, normality, homogeneity, and multicollinearity assessments were also conducted. Among respondents, lower back pain (54.4%), shoulder pain (53.8%), and neck pain (52.7%) were the most reported musculoskeletal issues over the past 12 months. In the past 7 days, ankle/foot pain (40.2%) and lower back pain (39.1%) remained prevalent. Regarding fatigue, 38.3% of participants reported moderate to high levels. Significant associations were found between musculoskeletal symptoms and variables such as gender (p = 0.000), working hours (p = 0.021). Correlation analysis revealed strong positive relationships between reported symptoms and workplace physical demands, with the highest correlations observed in ankle/foot pain (r = 0.51) and difficulty starting tasks (FAS item 6, r = 0.63). Reliability analysis showed Cronbach’s alpha of 0.87 for the NMQ and 0.67 for FAS, with an overall reliability of 0.81. Normality and homogeneity assumptions were met for most variables. Several null hypotheses were rejected, particularly those related to gender and working hours, confirming statistically significant ergonomic health impacts among culinary professionals. Culinary professionals in Karachi face a high burden of ergonomic-related health issues. Ergonomic awareness programs, improved kitchen designs, and preventive strategies are urgently needed to safeguard their health and enhance workplace productivity.