Chennai: Every poultry butcher surveyed in the city handled cash while processing chicken, 91% never wore gloves, 66% did not use face masks and 71% skipped hair covers — practices that could increase the risk of foodborne infections, according to a study led by Tamil Nadu Veterinary and Animal Sciences University (Tanuvas).The survey of 375 poultry butchers across the city also found that 56% of shops had rodent infestations, and nearly half the respondents said they might continue handling meat when ill. While all butchers cleaned slaughtering equipment every day, about 70% cleaned it between carcasses, raising the risk of cross-contamination. The findings were published in the journal Discover Public Health.“The study reflects that work experience is not consistently associated with reported hygienic practices; while experienced butchers are good at cleaning the slaughtering equipment, they often lack the technical knowledge to prevent microbial transmission,” said corresponding author Azhahianambi Palavesam.Foodborne pathogens can spread to meat during slaughter, processing and preparation through infected handlers, poor hand hygiene and contaminated equipment or surfaces. Consumers can develop infections caused by Salmonella, Campylobacter, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum and Bacillus cereus. Though cooking kills most disease causing bacteria, poor hygyiene in butcher shops can contaminate kitchen counters, vessels, knives and cutting board, increasing risk of infections. World Health Organization estimates that every year, 600 million people fall ill and 4,20,000 die from foodborne diseases. In Tamil Nadu, contaminated meat caused an outbreak in Tenkasi in June 2025 that affected 58 elderly residents and killed six people.The study found that what butchers knew about food safety did not always match what they practised. While 79% knew that washing hands before slaughtering reduces contamination and 97% knew work surfaces should be disinfected, 93% had never received formal food safety or biosecurity training. Although 62% agreed that gloves help reduce contamination while cleaning poultry waste, only 9% said they wore gloves even occasionally. Similarly, 76% knew sneezing, coughing and spitting could contaminate meat, but 66% did not wear face masks.The survey also found poor awareness of poultry diseases. At43% of respondents said they did not know about poultry diseases, while many wrongly identified heat stress and nasal discharge as poultry diseases.“The findings suggest a possible ‘knowledge-practice gap,’ revealing that higher educational levels do not correlate with consistent use of personal protective equipment such as masks, gloves and clean aprons. Educating butchers partially improves their knowledge, but practical training is needed to ensure they understand the importance of using personal protective equipment effectively in their work environment,” said first author Ganesh Janarthanan.The researchers recommended mandatory hands-on food safety training, regular inspections, better rodent control and linking training certificates to licences for meat shops. They also suggested promoting digital payments to reduce cash handling and lower the risk of contamination.eom/Tejon
