Asian Journal of Current Research

Retail butchers are exposed to occupational hazards associated with meat cutting, animal tissue handling, cleaning and other routine work activities. This study assessed knowledge of physical, biological, ergonomic, chemical and electrical hazards among 200 retail butchers in Thanjavur, Tiruvarur, Nagapattinam and Mayiladuthurai districts of Tamil Nadu, India. A cross-sectional survey was conducted during May–June 2026 using personal interviews and a structured, pre-tested questionnaire. Correct responses were expressed as frequencies and percentages, and mean percentage scores were calculated for each hazard domain. Knife cuts and lacerations were recognised by 83.0% of respondents, while 79.0% identified safe knife handling as a measure to prevent injuries. Awareness of biological hazards ranged from 63.0% for the safe handling of animal waste to 75.0% for risks associated with blood and body fluids. Knowledge was comparatively lower regarding awkward working postures (58.0%), chemical hazards (59.0%), repetitive cutting movements (60.0%) and electrical hazards (62.0%). The mean percentage scores were 73.4% for physical hazards, 68.8% for biological hazards, 63.6% for ergonomic hazards and 62.5% for both chemical and electrical hazards. The findings indicate variations in occupational-hazard knowledge, with notable gaps in ergonomic safety and the safe handling of chemicals and electrical equipment. Targeted occupational safety education addressing these gaps,  biological risk prevention and appropriate protective measures is essential to improve occupational-hazard awareness among retail butchers.