Hygienic Meat-handling Practices among Butchers in the Cauvery Delta Region of Tamil Nadu: Knowledge Gaps and Training Needs

Hygienic meat handling at the retail level is essential to minimise contamination and protect consumer health. This cross-sectional survey assessed self-reported hygienic practices among 200 butchers in Thanjavur, Tiruvarur, Nagapattinam and Mayiladuthurai districts of Tamil Nadu, India. Data were collected through personal interviews using a structured, pre-tested questionnaire and analysed using frequencies and percentages. Daily cleaning of cutting equipment was reported by 88.0% of respondents, followed by handwashing after handling meat (86.0%), use of clean water (84.0%) and handwashing before handling meat (82.0%). Regular shop sanitation and proper waste disposal were reported by 79.0% and 72.0% of respondents, respectively. The use of protective aprons (61.0%) and gloves (42.0%) was less common. Overall, 45.0% of respondents were classified as having good hygienic practices, whereas 34.0% and 21.0% were classified as having moderate and poor practices, respectively. Only 36.0% had received formal training in meat hygiene and food safety. The findings indicate that routine cleaning and hand hygiene were more commonly reported than the use of protective equipment. Practical training, improved waste management and periodic workplace hygiene assessments are recommended to strengthen hygienic meat-handling practices among retail butchers.