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Human body diagram with the identification of pain/discomfort regions reported by workers (head, neck, shoulders, arms, forearms, wrists, hands, spine, hips, thighs, legs and feet). The values equivalent to percentages according to sex ( =55, =140) and total are shown in table beside.
Source publication
Brazil has the main producers and exporters of chicken meat, which is classified as the third largest world chicken meat producer and lead exporter. This study aimed at analyzing the body discomfort perception in poultry slaughterhouse workers and its associations with the task characteristics. The study included 290 workers, 200 women (34.7±7.7 ye...
Context in source publication
Context 1
... it was found that 67.2% felt discomfort in at least one body region, and the symptoms most often reported were pain (84.6%), fatigue (51.3%), tingling (19.0%), loss of strength (14.4%), limitation of movement (8.7%), heaviness (13.8%) and swelling (2.1%). The body regions most frequently cited were: shoulders (62.6%), neck (46.2%), spine (36.4%), forearms (31.3%), arms (29.2%), wrists (25.6%) and hands (25.6%) (Figure 1). Of the 195 workers who reported body discomfort, 88.7% felt discomfort for a period equal to or longer than six months, 90.3% perceived increased discom- fort during work and 96.4% reported that this was related to the workplace and 24.6% were making use of drugs to attenuate the symptoms reported. ...
Similar publications
Brazil is classified as the second largest world chicken meat producer and leading exporter. This study aimed at analyzing the characteristics of bodily discomfort in poultry slaughterhouse workers, and its associations with the occupational risk factors. The study included 312 workers, 207 females and 105 males. A body map for evaluating discomfor...
BACKGROUND: Public safety relies on the efficient apprehension of non-compliant suspects. However, quantifying the minimum force required to destabilize an actively resistive suspect has remained a challenge. OBJECTIVE: To examine the technical-tactical behaviors of general duty police officers during simulated apprehensions and quantify the minimu...
Citations
... 3 Trust, a key element of the therapeutic relationship, is a quality-of-care indicator associated with favorable patient health outcomes. 4 Given that most meatpacking workers have chronic musculoskeletal pain due to high rates of occupational injury and illness [5][6][7] and the risk of undiagnosed cardiovascular-related disease, 8,9 trust in occupational health providers is an important concept to consider. ...
Introduction
Worker trust in employer‐provided occupational health services has not been explored in essential industries, such as meatpacking. The purpose of this study was to describe workplace health culture and trust in the occupational health office and highlight meatpacking workers' experiences with the occupational health office.
Methods
Meatpacking workers were surveyed between February 2021 and October 2022. Descriptive statistics and nonparametric tests were used to explore trust across demographic variables, including workplace health culture. Thematic analysis was used to examine the short‐answer qualitative data.
Results
Among workers who completed surveys ( n = 731), health culture was rated low ( M = 1.3 (0.73); possible range 0‐3). Trust in the occupational health office was also rated low ( M = 8.2 (5.06); possible range 0–20). Workers' descriptions of interactions with the occupational health office were mostly unfavorable (287 negative opinion units; 97 positive opinion units) and primarily focused on quality of care, communication, the supervisor as gatekeeper to health services, and the prioritization of company interests.
Conclusion
Meatpacking worker health may be improved by building worker trust in the occupational health office. Suggested strategies include enhanced communication, protection of confidentiality, prioritization of worker well‐being, and promotion of a stronger health culture in plants and throughout the industry. Supporting workers without a regular healthcare provider to establish a relationship with a primary care provider of their choice is also recommended.
... Nevertheless, in recent years, improved work conditions in the meatpacking industry have not grown at the same rate as production growth (Sardá et al., 2009). The ergonomic-related risk factors that could lead to the development of upper limb work-related musculoskeletal disorders (UL-WMSDs) in meat processing include: repetitive work (Colombini and Occhipinti, 2004;dos Reis et al., 2021;Nag et al.,'2012;OSHA, 2013), artificially cold environments (Cummings, 2015;Tirloni et al., 2012, use of manual tools, and consequently, the applied force required for the tasks (Claudon and Marsot, 2006;Reis et al., 2016a;Viikari-Juntura and Silverstein, 1999), as well as the use of gloves (Buckle, 1997;OSHA, 2013). ...
... In addition to limited time for recovery and temporary episodes of inability to work, the prevalence of musculoskeletal pain in the hands, arms and shoulders is high among slaughterhouse workers (Sundstrup et al., 2014). Studies have shown that most poultry and pork slaughterhouse workers felt body discomfort, with the shoulder region being the most affected (Pinetti and Buczek, 2015;Reis et al., 2012;Tirloni et al., 2012Tirloni et al., , 2018. ...
... Given that highly repetitive movements of the upper limbs are characteristic of pig slaughterhouses (dos Frost et al., 1998;Pellegrini et al., 2014;Stoy and Aspen, 1999), and previous studies suggest decreasing the work pace to prevent UL-WMSDs (dos Reis et al., 2015aReis et al., , 2015bReis et al., , 2016bReis et al., , 2017Tirloni et al., 2012), simulations of a reduced work pace to achieve very low risk levels utilizing the OCRA Checklist were performed (Table 1). Through simulations in 32 of the 35 activities that needed adjustments, it was possible to reduce the risk of UL-WMSDs to very low levels, by decreasing the work pace (-36.9%) ...
The aim of this study was to evaluate the risks associated with repetitive movements of the upper limbs in different meat processing tasks of a pig slaughterhouse, using the OCRA Checklist. The study was conducted in a Brazilian pig slaughterhouse with 1,000 workers, divided into two work shifts. To evaluate the risks associated with repetitive movements of the upper limbs, 10% of the workforce was assessed while carrying out their work tasks, using the checklist proposed by the OCRA method. Descriptive statistics and the Student t-test (SPSS 17.0) were applied to compare the risks between both sides of the workers’ bodies (p≤0.05). There were 39 work activities analyzed from the productive sectors. The average of occupational repetitive actions performed by workers was 54.5±20.8 per minute, representing 7 points on the OCRA scale (0 to 10 points). The average score of the OCRA Checklist was 18.8±6.0 (medium risk). The scores for the right upper limb (18.6 - medium risk) differed statistically (p=0.016) from the left upper limb (13.8 - medium risk). Five work tasks were considered high risk, 29 were classified as medium risk, one as low risk, one as very low risk and three as acceptable risk. Performing simulations in 32 of the 35 activities made it possible to reduce the UL-WMSD risk to very low levels, by only decreasing the work pace. In three of the activities, a very low risk level could not be achieved by only reducing the work pace, due to the high demand for strength required to perform these tasks. These results suggest that most pig processing tasks, classified as high (13%) and medium risk (74%), predispose workers to a greater probability of developing upper limb work-related musculoskeletal disorders (>21.5% probability for high risk and 10.8 to 21.5% for medium risk). Simulations of decreasing the work pace showed the effectiveness of this organizational measure to reduce the risk of UL-WMSDs.
... The prevalence rate of the WMSP among PSW has been reported scarce in the literature and remains an under explored area for musculoskeletal research. A past study suggested approximately 87.6% of workers performed repetitive tasks and forceful movements, and complained WMSP in shoulders (62.6%), neck (46.2%), spine (36.4%), forearms (31.3%), arms (29.2%), wrists (25.6%) and hands (25.6%) approximately (Tirloni et al. 2012). An association between WMSP and repetitive tasks (OR 1.81; 95% CI 1.12 to 2.91) was reported by 81% of workers had at least any one type of body pain compared to those workers who did not perform repetitive tasks (Tirloni et al. 2019). ...
... Shoulder region is the most affected region to have WMSP among the PSW at work. The high prevalence of WMSP observed in the shoulder region among the PSW in the current study was similar to the prevalence rate reported among other studies (Tirloni et al. 2012;Caieiro et al. 2020). An average height of the conveyor belt in the poultry industry was reported to be 1.74 m . ...
Purpose
The poultry slaughterhouse workers (PSW) are at substantial risk of developing work-related musculoskeletal pain (WMSP) at workplace due to their work. This study investigated the prevalence rate of WMSP and related disability among the PSW.
Methods
A cross-sectional descriptive study was conducted among 78 PSW (40 women and 38 men) in the region of northern Thailand. The prevalence rate of WMSP was evaluated using the Standardized Nordic Musculoskeletal Questionnaire (SNMQ). The disability related to the MSP was evaluated using a series of disability questionnaires. Descriptive statistics were used to evaluate the WMSP. Data on the disability were summarized in frequency, mean (M), standard deviation (SD) and percentage.
Results
The prevalence rate of WMSP in the past 7 days were higher in the shoulder region (61.5%, N = 48) followed by wrists/hands (60.3%, N = 47), and lower back region (35.9%, N = 28). The WMSP over the past 12 months was also high at the shoulder (61.5%, N = 48), wrists/hands (60.3%, N = 47), and neck region (37.1%, N = 29), respectively. The overall disability related to WMSP among PSW was found to be mild to moderate across different body regions.
Conclusions
PSW had a high prevalence rate of WMSP in the shoulders, wrists/hands, lower back, and neck regions. However, the PSW with WMSP reported only mild to moderate disability in the work.
... Perhaps for this reason, warming up the body and leaving the sector were cited less frequently. Research has revealed that most slaughterhouse workers felt cold (Tirloni et al., 2012;Ramos et al., 2015; and that the chance of feeling cold for a worker who used a tool was greater than for a worker who did not (OR = 3.19, 95% CI 1.46; 6.94) (Tirloni et al., 2018). Degrading working conditions in an artificially cold environment were identified, as 66% of workers in a poultry slaughterhouse had at least one finger at ≤15 °C (Tirloni et al., 2018). ...
The work pace in poultry slaughterhouses is high and the risk of developing upper limb work-related musculoskeletal disorders is moderate to high. Thus, through risk management and the use of technical, organizational, and administrative means, the employer should ensure the well-being of workers, as well as safe and healthy working environments and conditions. The aim of this study was to identify the self-reported preference of poultry slaughterhouse workers regarding rest break frequency and duration, and to verify the reasons for their choice. The participants in the study included 311 workers from four poultry slaughterhouses. The workers were asked what rest break schemes they preferred: 6x10 min, 3x20 min, 4x15 min or another schedule, as well as the reasons for their selection. According to the workers' opinions, 3x20 min was the best break schedule (90.7%), mainly because it allowed time to rest (64.5%), as they had more time to carry out their activities calmly. Unanimously, these workers responded that a 10-min break is very short, which only allows one to reach the rest area or the bathroom and return, no time to rest. Only 8.7% of workers wanted to have a higher rest break frequency (6 or 4 times per day) to leave the sector more, go to the bathroom often, have shorter work intervals, in addition to warming up the body and resting more. This paper provides guidelines for slaughterhouse managers to determine the best rest break schedules for their workers to promote health and safety.
... Injury and illness rates in meatpacking have consistently surpassed that of any other industry since reporting began in the early 1990s (Government Accountability Office, 2016). Most meatpackers work with pain; over 90% have reported pain affecting their upper back, arms, and/or wrists (Quandt et al., 2006;Tirloni et al., 2012). In the general population, musculoskeletal pain and/or conditions are associated with depression (Faoro et al., 2018), obesity (Walsh et al., 2018), elevated low-density lipoprotein (LDL; Kumagai et al., 2018), hypertension and diabetes (Williams et al., 2018), and cardiovascular disease (Oliveira et al., 2020). ...
... The findings of this study indicate there are unmet health and safety needs among HLA meatpacking workers in Nebraska. Work in meatpacking facilities has long been physically demanding with a high risk of acute and/or chronic injuries Tirloni et al., 2012Tirloni et al., , 2015. Participants in our study reported musculoskeletal pain affected their everyday activities. ...
Background
Most meatpacking workers have pain affecting their back, arms, and/or wrists from work-related repetitive motions, forceful exertion, and awkward positioning. Chronic musculoskeletal pain is associated with obesity, hypertension, type II diabetes, heart attack, and stroke. Hispanic/Latino workers in the meatpacking industry are a vulnerable population; limited English, lack of health insurance, and fear of deportation often deter them from seeking care where preventable cardiovascular risks might be detected. The purpose of this study was to examine perceived health and actual cardiovascular risk among Hispanic/Latino meatpacking workers with musculoskeletal pain in Nebraska.
Methods
Structured interviews were used to examine perceived health, awareness of cardiometabolic risk, and capacity for health self-management. Body mass index (BMI), lipids, blood pressure, Hemoglobin A1c (HbA1c), and cardiorespiratory fitness (step test) were used to examine cardiovascular risk.
Findings
Of those interviewed ( n = 39), musculoskeletal pain affected usual life activities in 64% ( n = 25) of participants. Of those tested ( n = 30), 93% ( n = 28) had a BMI > 30 kg/m ² , 86% ( n = 26) had at least one lipid abnormality, 50% ( n = 15) had blood pressure > 120/80 mm Hg, and 43% ( n = 13) had an HbA1c > 5.7%. Males had greater fitness than females ( p = .03), but also greater lifetime risk of heart attack or stroke compared with females ( p = .02).
Conclusion/Application to Practice
In this sample, cardiovascular risk exceeded that found in the general Hispanic population in the United States. Occupational health nurses can assist workers to be aware of their risk by measuring and providing culturally and linguistically appropriate education on blood pressure, BMI, cholesterol, and HbA1c.
... Previous Thai studies have reported the prevalence of nine cold-related musculoskeletal symptoms among frozen food industry workers (Thetkathuek et al. 2015(Thetkathuek et al. , 2016 and the prevalence of low back pain among food industry workers in non-refrigerated working premises (Tomita et al. 2010). The latter studies and other relevant cold workplace studies conducted elsewhere either did not look at subgroups of workers at all (Tirloni et al. 2012;Inaba et al. 2011;Piedrahita et al. 2004;Chen et al. 1991), or described subgroup differences using crude prevalence figures only (Dovrat and Katz-Leurer 2007) or together with adjusted odds ratios from logistic regression (Thetkathuek et al. 2015(Thetkathuek et al. , 2016Tomita et al. 2010;Chiang et al. 1993). No study has presented the occurrence of cold-related musculoskeletal symptoms by worker subgroups in terms of prevalence adjusted for personal and workplace characteristics. ...
Objective
There is limited information on cold-related pain (CRP) in various parts of the body among workers employed in cold environments. We, therefore, determined the prevalence of CRP among Thai chicken industry workers and attempted to identify vulnerable subgroups.Methods
Four hundred and twenty-two workers in four chicken meat factories in Thailand were asked about CRP in the face, upper limbs, and lower body. The results were expressed as adjusted prevalence and prevalence differences [PD; in percentage points (pp)] and their 95% confidence intervals (CI).ResultsOverall, 80% of the subjects suffered from CRP in at least one site on the body: 66% in the upper limbs, 65% in the lower body, and 44% in the face. In most sites, CRP increased from the lowest to the highest educational level, notably in the nose with a PD of 36 pp [95% CI 23, 49]. Forklift drivers experienced knee pain [PD 21 pp (0, 41)], and manufacturing [PD 27 pp (15, 38)] and storage workers [PD 24 pp (10, 37)] experienced thigh pain more often than office workers, while office workers reported CRP in the cheeks, ears, wrists, and fingers more often than other workers. Women had more CRP than men in several body sites.Conclusions
The majority of workers suffered from CRP. Intensified protective measures should be targeted not only for forklift drivers and storage and manufacturing workers, but also for the highly educated as well as the office staff who showed excessive prevalence of CRP in several body sites.
... As stated by Tirloni et al. [26], well-distributed rest breaks should be adopted throughout the workday in slaughterhouses for WMSD prevention. According to the US Department of Labor [9], an administrative (organizational) solution that can be used to reduce the duration and frequency of exposure to risk factors in poultry slaughterhouses is to allow pauses to rest the fatigued muscles. ...
Background:
Rest breaks are an organizational measure to reduce the high risk of upper limb work-related musculoskeletal disorders (UL-WMSDs) to which slaughterhouse workers are subject.
Objective:
To analyze the effect of different work-rest schedules on ergonomic risk in poultry slaughterhouse workers.
Methods:
A total of 36 repetitive tasks was selected in a Brazilian slaughterhouse. Using the Occupational Repetitive Action (OCRA) Checklist, the level of exposure of workers to risk factors of UL-WMSDs in two work-rest schedules was evaluated. In the real condition, 6 rest breaks of 10 minutes were performed, and in the simulated condition, 3 rest breaks of 20 minutes.
Results:
The right side of the body presented a higher score on the OCRA Checklist (72%of the tasks) than the left side (p = 0.037) in the real condition. Additionally, the OCRA score (18.3±2.5) was significantly lower (p < 0.001) than the simulated condition (21.9±3.0). It was verified that the risk level in simulated condition remained the same in 13 (36%) tasks, while in 23 (64%) tasks there was an increase in the risk level.
Conclusions:
Work-rest schedule of 6 breaks of 10 minutes was better than 3 breaks of 20 minutes to reduce the risk of UL-WMSDs in poultry slaughterhouse workers.
... One assessment established a high prevalence (34%) of poultry-processing workers with evidence of carpal tunnel syndrome, moreover, over half of the participants reported hand or wrist symptoms (58%) [6]. Contrarily, this and other evaluations have shown that several poultry slaughterhouse workers perceived discomfort in the shoulder [26,[46][47][48]. ...
... Like this study (64% of workers), Tirloni et al. [26] verified that most poultry slaughterhouse workers felt discomfort in the upper limbs (54%). Nonetheless, analyzing discomfort globally, Pinetti et al. [46] showed that 43% of respondents had symptoms in at least one body region, however, Tirloni et al. [12,47] presented superior values (67.2% and 71.5%, respectively). A paper proved that there was a significant association (p < 0.05) between perception of bodily discomfort in slaughterhouse workers and performance of repetitive tasks (OR = 1.81) and perception of cold (OR = 2.05) [12]. ...
Brazil is the leader in poultry meat exports, in which most products are in the form of cuts. This study analyzed the exertion perception of poultry slaughterhouses workers when performing cutting tasks, as well as the influence of knife sharpness on the risk of developing musculoskeletal disorders by Occupational Repetitive Action (OCRA) method. Participants (n = 101) from three slaughterhouses were asked to rate their perceived exertion on the Borg scale during the cutting task when the knife was well and poorly sharpened. The OCRA results showed that the score for cutting with a dull knife was greater (43.57 ± 13.51) than with a sharp knife (23.79 ± 3.10) (p < 0.001). Consequently, there was a significant increase in the risk level of acquiring upper-limb work-related musculoskeletal disorders (UL-WMSD) by using a “poorly sharpened” knife (29%; p < 0.001; Borg scale 2–8). Thus, maintaining well-sharpened knives for optimal performance of the cutting task (fewer technical actions) is suggested, as well as including knife sharpening in the standard operating procedure to reduce musculoskeletal disorders.
... The purpose of the survey was to identify the occurrence of symptoms in the musculoskeletal system of employees. In turn, in the works [23][24][25][26][27] results are presented of the research concerning the impact of the physical and ergonomic threats affecting the employees of a poultry processing plant. ...
A commonly used strategy in production enterprises is the idea of sustainable development. For an idea to be effectively implemented, it is essential to have competent and well-informed staff. This condition is necessary, but not sufficient. Still, the introduction of changes in the enterprise-including rational management of resources, as well as fair distribution of benefits and social development-requires acceptance on the part of employees. The implementation of this idea entails the need to introduce organizational changes, new technologies and innovative products. Currently, this direction in development is gradually beginning to determine the competitiveness of an enterprise. The present article discusses the results of a questionnaire survey in one production enterprise; the survey aimed at assessing work conditions. The research results were to show how the current changes related to the idea of sustainable development being implemented in this enterprise are assessed by the employees in the production sector. The obtained results are also to serve as a basis for developing a strategy for introducing further changes in this enterprise. The quantitative research included an evaluation of 24 research variables, which were divided into nine thematic groups relevant to work conditions in the enterprise. The research covered three basic groups of factors: work characteristics, human resource management policies and the social context of work. A global assessment of the enterprise's performance was also undertaken. The research therefore focused on the practical aspects of the activity carried out by the enterprise. The results obtained should provide a basis for assessing the potential for introducing innovative solutions in line with the idea of sustainable development as well as improvements in human resource management. This basis is also particularly important for implementing such solutions in the enterprise which are in line with changes related to the concept of Industry 4.0.
... In this research, majority of workers were taking pain medication (57.1%), unlike the study conducted on 195 workers in which bodily discomfort was reported and 24.6% were taking medication to attenuate the symptoms. 25 The use of stimulant medication (methamphetamine) improved an action or skill, while increasing productivity and the ability to function normally, 26 and may help to transform unrealistic industry demands to attainable goals for workers on the production line. 27 The ingestion of pain medication could be a strategy for the worker to continue working; however, it is not the healthiest and safest way to meet the production demand required by slaughterhouses. ...
... Another analysis established that feeling cold is associated with bodily discomfort (p=0.035). 25 Slaughterhouse workers are subjected to many conditions that can aggravate the sensation of cold and require preventative measures. According to NR-36, when manual tasks are performed in cold environments or require constant contact with cold surfaces and cold products, workers should have a hand warming system available near toilets or break rooms. ...
Objective
Brazil is the world’s second largest poultry meat producer and leading exporter. Many poultry processing tasks are physically demanding and involve factors that increase the risk of developing a work-related musculoskeletal disorder (WMSD). However, little is known about the assessment of bodily discomfort in these workers. The aim of this study was to evaluate the association between perception of bodily discomfort and individual and work organisational factors in poultry slaughterhouse workers.
Design
Descriptive, cross-sectional study.
Setting
Three poultry slaughterhouses in the South of Brazil.
Participants
This paper included 925 workers of 3 poultry slaughterhouses, 575 women and 350 men. The selection of the participants was random.
Main outcome measure
Workers were asked about individual factors, work organiation, perception of bodily discomfort and cold, as well as ingestion of pain medication. Crude and adjusted ORs were estimated and 95% CIs were derived from binary logistic regression analysis for perception of bodily discomfort.
Results
There was a significant association (p<0.05) between perception of bodily discomfort and female gender (OR=1.77; 95% CI 1.30 to 2.41), performance of repetitive tasks (OR=1.81; 95% CI 1.12 to 2.91) and perception of cold (OR=2.05; 95% CI 1.44 to 2.91).
Conclusions
The findings of this research demonstrated that the sector of occupational safety and health management in poultry slaughterhouses should monitor the symptoms of WMSD among their workers, especially female workers, workers who perform repetitive tasks, as well as those who perform tasks in cold environments because these groups are more likely to experience bodily discomfort.
