Food industry - 734 entries found
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Task analysis for developing a training tool
Analyse de l'activité pour le développement d'un outil de formation [in French]
Based on the case of a butcher in an industrial meat-cutting plant, this article presents the approach taken by ergonomists when designing a training programme aimed at minimizing musculoskeletal risk, involving studying and understanding the various tasks carried out.
Travail et santé, Dec. 2011, Vol.27, No.4, p.18-21. Illus. 4 ref.
Analyse_de_l'activité_[BUY_THIS_ARTICLE] [in French]
Choi K.M., Johnson E.S.
Industrial hygiene assessment of reticuloendotheliosis viruses exposure in the poultry industry
Reticuloendotheliosis viruses (REV) are a group of retroviruses similar to avian leukosis/sarcoma viruses (ALSV) that naturally infect and cause cancers in chickens. It was recently found that ALSV antibody levels were associated with job tasks in the poultry industry. The objectives of this study were to examine whether a similar association can be found with REV antibody levels and to examine the correlation between REV and ALSV antibody levels. Relative risk was estimated comparing REV antibody levels of 45 poultry workers with those of 44 controls. The expected mean antibody level was predicted for the association with employment by a generalized linear model. REV antibody levels were significantly higher in poultry workers than in control subjects and were associated with gender and employment conditions, especially employment duration. The relative risk was significantly higher for some job categories. A significant correlation was observed between REV and ALSV antibody levels, which was strong among poultry workers, but weak among the control subjects. Implications of these findings are discussed.
International Archives of Occupational and Environmental Health, Apr. 2011, Vol.84, No.4, p.375-382. Illus. 11 ref.
Industrial_hygiene_assessment_[INTERNET_FREE_ACCESS] [in English]
Roberge B., Aubin S., Cloutier Y.
Characterization of dusts in the food seasoning sector
Caractérisation des poussières dans le secteur des assaisonnements alimentaires [in French]
The objective of this study was to define the characteristics of airborne dust in enterprises producing flavouring mixtures based on aromatic spices and herbs. The focus was mainly on the workplaces of operators assigned to grinding, mixing and packaging of food seasoning products. In a vast majority of cases, concentrations measured at fixed workplace environments were lower than the Quebec permissible exposure value of 10 mg/m3, although some were higher than the recommendations of the United Kingdom Seasoning and Spice Association (SSA), which is 3 mg mg/m3. Implications of these findings are discussed.
Institut de recherche Robert-Sauvé en santé et en sécurité du travail du Québec (IRSST), 505 boul. de Maisonneuve Ouest, Montreal (Quebec) H3A 3C2, Canada, 2011. x, 44p. Illus. Approx. 70 ref.
Caractérisation_des_poussières_[INTERNET_FREE_ACCESS] [in French]
Horton R.A., Lipscomb H.J.
Depressive symptoms in women working in a poultry-processing plant: A longitudinal analysis
Longitudinal data were collected on 223 women who worked in two poultry-processing plants in North Carolina, USA. Effects on depressive symptoms of demographic variables, work tenure at baseline, musculoskeletal pain, psychosocial job characteristics, coping style and health-related quality of life were examined using mixed models. Psychosocial job characteristics were not associated with depressive symptoms as measured by the Center for Epidemiologic Studies Depression scale (CES-D) in this cohort of workers. CES-D scores decreased with increasing work tenure at the plant, which suggests a healthy worker survivor effect. Implications of these findings are discussed.
American Journal of Industrial Medicine, 2011, Vol.54, p.791-799.45 ref.
Depressive_symptoms.pdf [in English]
Fishwick D., Harris-Roberts J., Robinson E., Evans G., Barraclough R., Sen D., Curran A.D.
Impact of worker education on respiratory symptoms and sensitization in bakeries
The objective of this study was to investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers. Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE. There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely, and were shorter for workers with evidence of flour sensitization. Those warned of the health implications of flour dust had less work-related wheeze. There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications. Implications of these findings are discussed.
Occupational Medicine, 2011, Vol.61. p.321-327. 20 ref.
Meijster T., van Duuren-Stuurman B., Heederik D., Houba R., Koningsveld E., Warren N., Tielemans E.
Cost-benefit analysis in occupational health: A comparison of intervention scenarios for occupational asthma and rhinitis among bakery workers
Use of cost-benefit analysis in occupational health increases insight into the intervention strategy that maximizes the cost-benefit ratio. This study presents a methodological framework identifying the most important elements of a cost-benefit analysis for occupational health settings. The methodology was applied to two intervention strategies focused on reducing respiratory diseases. A cost-benefit framework was developed and used to set up a calculation spreadsheet containing the inputs and algorithms required to calculate the costs and benefits for all cost elements. Inputs from a large variety of sources were used to calculate total costs, total benefits, net costs and the benefit-to-costs ratio for both intervention scenarios. Implementation of a covenant intervention program resulted in a net benefit of 16,848,546 Euros over 20 years for a population of 10,000 workers. Implementation was cost-effective for all stakeholders. For a health surveillance scenario, total benefits resulting from a decreased disease burden were estimated to be 44,659,352 Euros. The study highlights the importance of considering different perspectives (employers, employees and other constituents among members of society) in assessing and sharing the costs and benefits of interventions.
Occupational and Environmental Medicine, Oct. 2011, Vol.68, No.10, p.739-745. Illus. 39 ref.
Broding H.C., Frank P., Hoffmeyer F., Bünger J.
Course of occupational asthma depending on the duration of workplace exposure to allergens - A retrospective cohort study in bakers and farmers
This study investigated the importance of exposure duration, work cessation, and confounding factors on allergic obstructive airway disease in bakers and farmers. Patients with confirmed allergic occupational airway disease registered in a German Occupational Health Inspectorate received a mailed questionnaire on their respiratory health and employment status. Relations between duration of exposure and course of disease were analyzed by multi-factorial logistic regression. A total of 178 patients (65 farmers and 113 bakers) aged between 24 and 74 were included in the analysis. Farmers had much more severe respiratory complaints than bakers, with a significantly larger proportion having been employed over ten years (farmers 77.5% and bakers 36.6%). Other findings are discussed.
AAEM - Annals of Agricultural and Environmental Medicine, 2011, Vol.18, p.35-40. Illus. 19 ref.
Course_of_occupational_asthma.pdf [in English]
Bohadana A.B., Hannhart B., Ghezzo H., Teculescu D., Zmirou-Navier D.
Exhaled nitric oxide and spirometry in respiratory health surveillance
Exposure to pollutants in bakeries and hairdressing salons can cause airway syndromes varying from bronchial irritation to asthma. Workplace respiratory health surveillance aims to identify possible cases requiring further investigation. The objective of this study was to compare the performance of fractional exhaled nitric oxide (FE(NO)) and spirometry for health surveillance of apprentice bakers (ABs) and apprentice hairdressers (AHDs). Determinants of FE(NO) were also identified. Symptoms and physician-diagnosed asthma were evaluated by questionnaire. FE(NO) was measured and spirometry was carried out. Subjects with elevated FE(NO), airway obstruction (one-second forced expiratory volume (FEV1)/forced vital capacity (FVC) < 95th percentile) and atopy were identified. A total of 126 apprentices (59 ABs and 67 AHDs) participated. Twenty-nine (23%) apprentices had abnormal tests: four had associated high FE(NO) and airway obstruction, while 25 had either high FE(NO) or airway obstruction alone. Compared with ABs, AHDs had more asthma (38% versus 0%) and atopy (62% versus 6%). There was no difference in symptoms, smoking FE(NO) or airways obstruction. Among 97 subjects with normal tests, no differences were found between ABs and AHDs. Average FE(NO) was increased in atopic non-smokers compared with atopic smokers and non-atopic subjects. Smoking, a history of allergies, FEV1/FVC and respiratory symptoms were the main determinants of FE(NO).
Occupational Medicine, 2011, Vol.61, p.108-114. Illus. 30 ref.
Associação Empresarial de Portugal (AEP), Programa Operacional de Assistência Técnica (POAT)
Prevent!ng - Prevention as a solution: Food and beverage industry
Preven!r - Prevenção como Solução: Indústria da alimentação e das bebidas [in Portuguese]
This CD-ROM includes a report on safety and health in the food and beverage industry in Portugal. The analysis of this sector was part of a larger technical assistance programme, whose main objective was to support companies to implement measures to achieve desired operational efficiency, with a focus on occupational safety and health. The programme is primarily aimed at small and medium enterprises.
www.prevenirparainovar.com, 2011. CD-ROM.
Kriebel D., Jacobs M.M., Markkanen P., Tickner J.
Lessons learned - Solutions for workplace safety and health
This report presents six case studies that illustrate systemic failures to protect workers, communities and the environment such as: immigrant workers killed and severely burned in house fires caused by the chemicals used to refinish wood floors; health care workers, hotel housekeepers, as well as meat and poultry workers disabled by back injuries and other musculoskeletal strain from long hours of awkward postures and repetitive movements; long and avoidable delays in the scientific and legal proceedings used to set health standards protecting workers from cancer-causing chemicals. The report identifies seven high-priority strategies for making workplaces safer. While improved regulations and enforcement are clearly needed, there are many other opportunities to improve workers' health and safety. A key conclusion is that work-related injury and illnesses could be prevented if chemicals, production processes and technologies were designed with worker health in mind. "Prevention through design" initiatives are now being used to design buildings that eliminate hazards and make jobs, products, and materials inherently safer.
Lowell Center for Sustainable Production, University of Massachusetts Lowell, One University Ave., Kitson 210, Lowell, MA 01854, USA, 2011. iii, 129p. Illus. Bibl. Ref. Price: USD 40.00. Downloadable version free of charge.
Lessons_learned.pdf [in English]
Day G., LeBouf R., Grote A., Pendergrass S., Cummings K., Kreiss K., Kullman G.
Identification and measurement of diacetyl substitutes in dry bakery mix production
In 2008, a company using multiple buttermilk flavorings in the production of dry bakery mixes replaced one liquid flavoring containing 15-20% diacetyl with a proprietary substitute meant to lower occupational risk for diacetyl-related bronchiolitis obliterans. Subsequently, the National Institute for Occupational Safety and Health (NIOSH) evaluated buttermilk flavoring-related exposures at this company's facility, with a focus on measuring ketones by several methods. Of five flavorings from five different flavorings manufacturers, diacetyl was present in four. Other products found share the same functional μ-diketone group as diacetyl, so they may also share diacetyl's mechanism of toxicity. Until more is known about 2,3-pentanedione and other μ-diketone compounds, they should not be assumed to be safe. Companies using artificial buttermilk flavorings should use a precautionary approach that assumes that these flavorings pose a health risk and limit exposures through engineering and administrative controls and use of personal protective equipment.
Journal of Occupational and Environmental Hygiene, Feb. 2011, Vol.8, p.93-103. Illus. 19 ref.
White K.L., Heikkila K., Williams R., Levin L., Lockey J.E., Rice C.
Diacetyl exposures at four microwave popcorn plants
Exposure to the butter-flavouring compound diacetyl was assessed in four microwave popcorn manufacturing plants in the United States during multiple surveys from 2005-2007. Personal, breathing zone samples were collected and analyzed using NIOSH Method 2557. Samples were collected at the lapel, outside the powered air-purifying respirator used by any worker entering the slurry room. The data were evaluated for similarity of exposure across job duties and resulted in two exposure groups: mixers, those who routinely work in the slurry room mixing vegetable oil, salt and flavourings, and non-mixers (all other production jobs). From 639 samples collected during surveys, summary estimates of exposures were calculated as the arithmetic mean and median of the data and by the geometric mean of log-normally distributed results. Findings are discussed.
Journal of Occupational and Environmental Hygiene, Apr. 2010, Vol.7, No.4, p.185-193. 27 ref.
Diacetyl_exposures.pdf [in English]
Some notions of hygiene, safety and health applied to handling of meat
Algumas noções de higiene, segurança e saúde aplicadas à manipulação de carnes [in Portuguese]
Contents of this literature survey on occupational hygiene, safety and health in the meat industry: main hazards; microbiological agents; collective protective measures; Hazard Analysis and Critical Control Points (HACCP); personal protective measures.
Segurança, Sep.-Oct. 2010, Vol.XLV, No.198, p.10-13. Illus. 12 ref.
Page E.H., Dowell C.H., Mueller C.A., Biagini R.E., Heederik D.
Exposure to flour dust and sensitization among bakery employees
The National Institute for Occupational Safety and Health conducted a study to determine prevalences of sensitization to bakery-associated antigens (BAAs) and work-related respiratory symptoms at a large commercial bakery. Measurements included personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, α-amylase and wheat. Data were also collected by means of questionnaires and participants were subjected to blood tests for IgE specific to flour dust, wheat, α-amylase and common aeroallergens. Of 186 bakery employees, 161 completed the questionnaire and 96 allowed their blood to be drawn. The geometric mean PBZ and GA inhalable flour dust concentrations for the lower-exposure group was 0.235 mg/m3, and for the higher-exposure group was 3.01 mg/m3. Employees in the higher-exposure group had significantly higher prevalences of work-related wheezing, runny nose, stuffy nose, and frequent sneezing than the lower-exposure group. The prevalences of IgE specific to wheat, flour dust and α-amylase were significantly higher among employees who ever had a job in the higher-exposure group or in production at another bakery. Despite knowledge of the risks of exposure to flour, bakery employees in the United States are still at risk of sensitization and respiratory symptoms from exposure to high levels of BAA.
American Journal of Industrial Medicine, 2010, Vol.53, p.1225-1232. 24 ref.
Eyraud F., Chouwdhury Repon A.R., Rantanen J., Leman A.M., Othma F., Omar A.R., Surjono B., Wang Y., Lindfor T., Lehtinen S.
Occupational health and safety training
Collection of articles on occupational safety and health training of relevance to countries in the Asia-Pacific region. Contents: improving OSH through a participatory training approach in Bangladesh; the challenge of occupational diseases; occupational safety and health training in Malaysia; role of workers' unions in occupational health and safety at industry level; OSH training in the food industry in China. Other topics: Presentation of the ILO training centre in Turin, Italy; review of a conference on occupational cardiovascular diseases held in March 2010 in Espoo, Finland; presentation of the objectives and activities of the International Commission for Occupational Health (ICOH).
Asian-Pacific Newsletter on Occupational Health and Safety, May 2010, Vol.17, No.1, p.3-23 (whole issue). Illus. Bibl.ref.
OSH_training.pdf [in English]
Food and metalworking industries: Antislip flooring
Agroalimentaire et industries métallurgiques: revêtement des sols antidérapants [in French]
Fall accidents caused by slips represent approximately 10% of all occupational accidents, which confirms the importance of suitable flooring. This article reviews the main points to consider when selecting flooring, particularly in the food and metalworking industries, two sectors which are strongly affected by slips: standards and regulations; studies on slip resistance; factors influencing floor slipperiness; factors influencing the risk of falls; flooring selection. A table summarizing the properties of various types of flooring for use in the food and metalworking industries is included.
Prevent Focus, Mar. 2010, p.14-17. Illus.
Brasseur G., Ganem Y., Larcher C., Lemarié J., Ravellec C.
Workplace noise - An issue which is often met by silence
Bruit au travail - Une nuisance souvent passée sous silence [in French]
Contents of this collection of articles on workplace noise: sound exposure; diseases caused by noise; focus areas of INRS research in 2010; modelling for optimizing noise attenuation in the design of a new facility for the maintenance of trucks; acoustic treatment of the walls in an enterprise producing wooden roof beams.
Travail et sécurité, Mar. 2010, No.704, p.20-28. Illus. 7 ref.
Tomita S., Arphorn S., Muto T., Koetkhlai K., Naing S.S., Chaikittiporn C.
Prevalence and risk factors of low back pain among Thai and Myanmar migrant seafood processing factory workers in Samut Sakorn Province, Thailand
This cross-sectional study assessed the prevalence of low back pain (LBP) and investigated risk factors for LBP among workers of a typical seafood processing factory in Thailand including migrant workers. Data on the prevalence of LBP, general characteristics, life style and working conditions were collected by means of a self-administered questionnaire and analyzed by multiple logistic regression models. The prevalence of LBP was 28.5%. Risk factors for LBP were age over 40 years, poor health status, history of back injury, twisting posture at work and slipping on wet floors. Findings suggest that prevention should focus on working conditions rather than individual life styles in order to prevent LBP among these workers.
Industrial Health, May 2010, Vol.48, No.3, p.283-291. 42 ref.
L'Huillier J.C., Marsot J.
In-company technical support: Experience feedback on an approach used in a technological innovation-based operation
Assistance technique en entreprise: retour d'expérience sur une démarche d'intervention centrée sur l'innovation technologique [in French]
This article describes the approach implemented during interventions at the request of the French regional health insurance institution, following various safety and health problems associated with the equipments used in meat packaging, fish-processing and woodworking enterprises. This approach is similar to participatory design, in which various stakeholders are involved, both internal and external to the company, namely operators, line management, the occupational safety and health manager and equipment manufacturers. Findings are discussed. The importance of company commitment in the success of this type of operation is emphasized.
Cahiers de notes documentaires - Hygiène et sécurité du travail, June 2010, No.219, p.41-48. Illus. 10 ref.
http://www.hst.fr/inrs-pub/inrs01.nsf/IntranetObject-accesParReference/ND%202328/$File/ND2328.pdf [in French]
BOMEL Limited, Health and Safety Executive
Patterns of non-fatal accidents in agriculture and the food supply chain
This study provides a detailed insight into the pattern of non-fatal accidents across agriculture and the food supply chain in order to identify high risk areas. A multi-faceted agriculture and food accident dataset was defined, developed and extracted from the main RIDDOR (see CIS 95-1930 ) accident database. The dataset includes facilities which enable isolated analysis of the industry codes that the HSE use to define agriculture and food in order that high risk areas can be directly linked to published agriculture accident statistics. The most common kind of major injury accident was a slip, trip or fall on the same level and handling/sprains accounted for the majority of over 3-day injury accidents across the agriculture and food industry sectors. In agriculture, mixed farming was the highest risk industry and farm worker the highest risk occupation. The bread and pastry industry accounts for the majority of injuries across all food and drink industries. Across both agriculture and the food industry sectors, work processes, on-site transfers and general handling appear as principal risks.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, 2009. xii, 226p. Illus. 29 ref.
Patterns_of_non-fatal_accidents_[INTERNET_FREE_ACCESS] [in English]
Choobineh A., Tabatabaee S.H., Behzadi M.
Musculoskeletal problems among workers of an Iranian sugar-producing factory
Assessment of the level of exposure to work-related musculoskeletal disorders (WMSDs) risk factors can be an appropriate basis for planning and implementing an interventional ergonomics program in the workplace. This study was conducted among workers of an Iranian sugar-producing factory to determine WMSD prevalence among production workers and to assess the level of exposure to WMSD risks. A total of 116 workers were randomly selected from production workshops and included in the study. The Nordic musculoskeletal questionnaire was used to study prevalence of WMSDs and a quick-exposure check was used to assess physical exposure to risks using videographic recording. Most workers (87.1%) suffered from some kind of MSD symptoms during the 12 months prior to the study. The highest prevalence was reported in knees (58.6%) and the lower back (54.3%). In 99.1% of the workers, the level of exposure to MSD risks was found to be high and very high. Awkward postures, manual material handling and long hours of standing were the major ergonomics problems. Implications of these findings are discussed.
International Journal of Occupational Safety and Ergonomics, 2009, Vol.15, No.4, p.419-424. 24 ref.
Musculoskeletal_problems.pdf [in English]
Towey A., Petitti C.
OSHA compliance issues - A case of Q fever
This article describes an investigation by the Occupational Safety and Health Administration (OSHA) and the United Stated Department of Agriculture (USDA) following several cases of Q fever at a slaughterhouse and meat packaging enterprise. The investigation involved inspecting the facilities and interviewing workers and management. Several violations were noted, and the enterprise was ordered to implement corrective measures with regard to work processes, hygiene, information and training of personnel, and supply of suitable personal protective equipment.
Journal of Occupational and Environmental Hygiene, Oct. 2009, Vol.6, p. D63-D65. 2 ref.
Warren N., Meijster T., Heederik D., Tielemans E.
A dynamic population-based model for the development of work-related respiratory health effects among bakery workers
This article presents a dynamic population-based model for the development of sensitization and respiratory symptoms in bakery workers. The model simulates a population of individual workers longitudinally, and tracks the development of work-related sensitization and respiratory symptoms in each worker. The model has three components: a multi-stage disease model describing the development of sensitisation and respiratory symptoms in each worker over time; an exposure model describing occupational exposure to flour dust and allergens; and a basic population model describing the length of a worker's career in the bakery sector and the influx of new workers. Each worker's disease state is modelled independently using a discrete time Markov Chain, updated yearly using each individual's simulated exposure. A Bayesian analysis of data from a recent epidemiological study provided estimates of the yearly transition probabilities between disease states. For non-atopic/non-sensitised workers the estimated probabilities of developing moderate (upper respiratory) symptoms and progression to severe (lower respiratory) symptoms are 0.4% and 1.1% per mg/m3/year of flour dust, respectively, and approximately twice these for atopic workers. The model predicts that 36% of workers with severe symptoms are sensitised to wheat and 22% to α-amylase. The predicted mean latency period for respiratory symptoms was 10.3 years.
Occupational and Environmental Medicine, Dec. 2009, Vol.66, No.12, p.810-817. Illus. 39 ref.
A_dynamic_population-based_model.pdf [in English]
Dupont M.A., Handfield G., Beaudoin D., Côté E., Choukevitch S.
Coffee grains: A risk to workers' health?
Les grains de café: un risque pour la santé des travailleurs [in French]
An evaluation of the quality of air carried out by hygiene authorities in a coffee roasting plant highlighted the presence of carbon monoxide, not due to the burners as originally suspected but to the roasted coffee grains themselves. The problem was confirmed in other enterprises which were also inspected. Various measures are proposed, including in particular local exhaust, ventilation design and the layout of the premises.
Travail et santé, Sep. 2009, Vol.25, No.3, p.38-42. Illus. 7 ref.
Gehin D., Faure M., Duquenne P., Simon X., Vallet D., Montjoffre F., Le Bâcle C.
Salami production and hypersensitivity pneumonitis. Current knowledge and job study
Fabrication de saucissons secs et pneumopathie d'hypersensibilité. Point des connaissances et étude de poste [in French]
This study was carried out in a salami factory following the incidence of various respiratory ailments among the workers. Investigations included plant inspections and atmospheric sampling. It was found that workers were at risk of inhalation exposure of moulds. Local exhaust ventilation on the brushing and flouring machine should allow reducing the exposure to bioaerosols. Regular surveillance of the workers' pulmonary function is recommended.
Documents pour le médecin du travail, 4nd Quarter 2009, No.120, p.437-452. Illus. 48 ref.
http://www.dmt-prevention.fr/inrs-pub/inrs01.nsf/IntranetObject-accesParReference/TF%20183/$File/TF183.pdf [in French]
Cohidon C., Morisseau P., Derriennic F., Goldberg M., Imbernon E.
Psychosocial factors at work and perceived health among agricultural meat industry workers in France
The objective of this study was to describe the perceived health status of meat and poultry industry employees, and its relation to their organizational and psychosocial constraints at work. It was carried out in the form of a postal questionnaire survey of all 3,000 employees of the meat industry (beef, pork and poultry) in Brittany, France. Questions addressed social and demographic data, as well as information pertaining to the job and work organization. Overall, there was a high prevalence of poor health, worse among women and increasing regularly with age. Psychosocial risk factors included high quantitative and qualitative demands, inadequate resources for good work and to a lesser extent, inadequate prospects for promotion.
International Archives of Occupational and Environmental Health, July 2009, Vol.82, No.7, p.807-818. 33 ref.
Meijster T., Tielemans E., Heederik D.
Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: Change in flour dust and fungal alpha-amylase levels
This study evaluated the effectiveness of an intervention programme aimed at reducing exposure to flour dust in the bakery products industry in the Netherlands. Data from several measurement surveys collected before and after the intervention were used to evaluate exposure over time. Measurements were based on personal sampling and analysis of flour dust and fungal α-amylase concentrations. The limited reduction in exposure levels indicates that a more rigorous approach is needed to substantially decrease the exposure levels to flour dust and related allergens.
Occupational and Environmental Medicine, Aug. 2009, Vol.66, No.8, p.543-549. Illus. 39 ref.
Confectionery - Nothing is good enough for candy
Confiserie - Pour les bonbons, rien n'est trop bon [in French]
This article presents the occupational safety and health measures implemented in a candy factory in the South of France during the automation of the production. Emphasis was primarily placed on avoiding repetitive movements by means of workplace layout design as well as by training of the whole workforce to allow job rotation. Another important aspect was noise control, both inside and outside the plant. Several training measures were implemented at the same time, in particular for the driving of vehicles.
Travail et sécurité, Sep. 2009, No.698, p.2-11. Illus.
Nieto López E., Marco Gutiérrez J.L.
Occupational accidents in the food industry
Siniestralidad laboral en el sector agroalimentario [in Spanish]
This article analyses trends in accident frequencies in the Spanish food industry between 1996 and 2006, together with the causes of accidents and risk factors by length of service and enterprise size. Spain has the highest rate of accidents in this industry among all EU countries. Safety efforts undertaken so far have therefore proven to be insufficient and need to be continued.
Seguridad y Salud en el Trabajo, July 2009, No.53, p.20-25. Illus. 7 ref.
Harris-Roberts J., Robinson E., Waterhouse J.C., Billings C.G., Proctor A.R., Stocks-Greaves M., Rahman S., Evans G., Garrod A., Curran A.D., Fishwick D.
Sensitization to wheat flour and enzymes and associated respiratory symptoms in British bakers
A cross-sectional study of 225 workers currently potentially exposed to flour dust in British bakeries was performed to identify predictors of sensitization to wheat flour and enzymes. Participants responded to a questionnaire and underwent lung function testing. The most commonly work-related reported symptoms were nasal irritation (28.9%), eye irritation (13.3%) and cough or chest tightness (10.2%). Chest tightness was significantly associated (odds ratio OR 7.9) with co-sensitization to wheat flour and any added enzyme. Fifty-one workers were atopic and 23 were sensitized to workplace allergens. Atopy was the strongest predictive factor (OR 18.4) determining sensitization. Current versus never smoking (OR 4.7) was a significant risk factor for sensitization in atopic workers only, after correction for the current level and duration of exposure. Other findings are discussed.
American Journal of Industrial Medicine, Feb. 2009, Vol.52, No.2, p.133-140. 30 ref.
Jacinto C., Canoa M., Guedes Soares C.
Workplace and organisational factors in accident analysis within the food industry
This article focuses on the causes of accidents at work in the food industry in Portugal. Accident data were analysed by examining the harmonised variables within the EUROSTAT statistical recording system, allowing an initial overview of the accidents and their immediate causes. A second part of the study was designed to deepen the insight into underlying factors. It involved an in-depth analysis of 30 accidents, carried out in the field by visiting several enterprises of the sector and conducting interviews with the injured workers and their managers. This information was analysed by applying the WAIT classification schemes. Results showed that the current variables are not sufficient to clarify accident mechanisms on which to build up knowledge and develop improved prevention strategies.
Safety Science, May 2009, Vol.47, No.5, p.626-635. Illus. 29 ref.
Chocolate confectionery - The arrival of safety and health in a craft environment
Chocolaterie - La prévention investit un univers artisanal [in French]
This article describes the measures adopted by a chocolate confectionery supplying the hotel industry for the prevention of upper extremity musculoskeletal disorders among its employees, who work with labour-intensive methods involving precise and repetitive movements. A new plant commissioned in 2003 is more automated and has been designed taking ergonomics into account.
Travail et sécurité, Apr. 2009, No.694, p.2-11. Illus.
http://www.travail-et-securite.fr/ArchivesTS/ArchivesTS.nsf/(allDocParRef)/TS694page2_1/$File/TS694page2.pdf?OpenElement [in French]
Health and Safety Executive
Bakers - Time to clear the air!
Aimed at bakers, this leaflet explains how flour dust can cause asthma. It describes in an illustrated form the main operations which cause flour dust to develop and how to protect oneself.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Apr. 2009. 8p. Illus. 1 ref.
http://www.hse.gov.uk/pubns/indg429.pdf [in English]
Principles for the evaluation of chemical hazards in food safety
Principes d'évaluation du risque chimique en sécurité alimentaire [in French]
When evaluating toxicological risks in the food industry, consumer safety has to be evaluated solely on the basis of animal studies for daily lifelong consumption. Hazards are often identified after the fact, following cases of mass poisoning. Furthermore, it can prove difficult to establish correlations between the increased incidence of a specific pathology and the exposure of the population to a toxic substance through food ingestion. For substances and food items subject to approval, guidelines established by the Organization for Economic Co-operation and Development (OECD) which imply the specification of a daily permissible level (DPL), need to be followed. With respect to food contaminants such as mycotoxins, reliable toxicological studies that would allow the definition of a no-effect dose level are not always available. Consumer exposure therefore needs to be evaluated as precisely as possible.
Encyclopédie médico-chirurgicale, Toxicologie-Pathologie professionnelle, 1st Quarter 2009, No.162, 7p. 13 ref.
Les revêtements de sols [in French]
In food industry premises, falls and slips on the level account for more than 20% of occupational accidents involving a loss in work time. The French national occupational disease insurance for salaried workers (CNAMTS) therefore decided to publish a booklet entitled "Guide to floorcoverings that fulfil the hygiene, safety and suitability criteria for use in food industry facilities". Each year, the CNAMTS also compiles a list of floorcoverings that fulfil the safety and hygiene requirements of users and consumers of food industry products. This document comments and provides links to these publications.
Caisse Nationale de l'Assurance Maladie des Travailleurs Salariés (CNAMTS), 26-50 av. du professeur André Lemierre, 75986 Paris cedex 20, France, 2009. Internet document (HTML format). 2 ref.
http://www.risquesprofessionnels.ameli.fr/fr/AccueilDossiers/AccueilDossiers_revetementssols_1.php [in French]
Oliveira A.V., Gaspar A.R., Quintela D.A.
Occupational exposure to cold thermal environments: A field study in Portugal
This study of cold thermal environments covered 101 workplaces from 32 industrial units in six activity sectors in Portugal. Work environments were allocated to typical exposure categories corresponding to freezing and refrigerating cold stores and free-running or controlled air temperature manufacturing workplaces. Cold exposure levels were evaluated using the ISO/TR 11079 standard. Findings show that a significant percentage of workers are repeatedly exposed to extreme conditions with insufficient clothing insulation. Among a total of 3667 workers, about one-third (1151) are exposed to cold. Other findings are discussed.
European Journal of Applied Physiology, 2008, No.104, p.207-214. Illus. 28 ref.
Occupational_exposure.pdf [in English]
Spies A., Rees D., Fourie A.M., Wilson K.S., Harris-Roberts J., Robinson E.
Inhalable dust and protein exposure in soybean processing plants
Little is known about inhalable dust concentrations in soybean processing plants in Southern Africa. This project measured inhalable dust in soybean plants in the region and correlated dust measurements with total protein and soy trypsin inhibitor. Sixty-four personal inhalable dust measurements were taken in three processing plants. Correlations between inhalable dust, total protein and trypsin inhibitor were determined. In production areas, inhalable dust levels were 0.24-35.02 mg/m3 (median 2.58 mg/m3). Total protein and soy trypsin inhibitor levels were 29.41-448.82 μg/m3 (median 90.09 μg/m3) and 0.05-2.58 μg/m3 (median 0.07 μg/m3), respectively. No statistically significant correlations between presence of inhalable dust and soy trypsin inhibitor were found. Total protein and soy trypsin inhibitor were better correlated. This study indicates that total protein might be a good proxy for soybean specific protein concentrations in soybean processing plants.
International Journal of Occupational and Environmental Health, 3rd quarter 2008, Vol.14, No.3, p.225-230. 16 ref.
Jeebhay M.F., Robins T.G., Miller M.E., Bateman E., Smuts M., Baatjies R., Lopata A.L.
Occupational allergy and asthma among salt water fish processing workers
The aim of this cross-sectional study was to determine the prevalence and risk factors of allergic symptoms, allergic sensitization, bronchial hyper-responsiveness and asthma among workers processing saltwater fish. Subjects were 594 workers in two processing plants who responded to a modified European Community Respiratory Health Survey questionnaire and who underwent skin tests using extracts of common airborne allergens, fresh fish and fishmeal, as well as spirometry and methacholine challenge tests. Findings are discussed.
American Journal of Industrial Medicine, Nov. 2008, Vol.51, No.11, p.899-910. 50 ref.
Aasmoe L., Bang B., Egeness C., Løchen M.L.
Musculoskeletal symptoms among seafood production workers in North Norway
The objective of this study was to determine the prevalence of musculoskeletal complaints among production workers in seafood industries in North Norway and to analyse associations between musculoskeletal symptoms and possible risk factors in the seafood industry. A total of 1767 employees in 118 seafood-processing plants responded to a questionnaire on working conditions and health aspects. Musculoskeletal symptoms were found among the majority of production workers in the whitefish, shrimp and salmon industry, the highest prevalence being among female workers. The main difference between types of seafood industries was the high prevalence of symptoms from wrist/hands in the salmon industry. Cold work was an important risk factor for musculoskeletal symptoms.
Occupational Medicine, Jan. 2008, Vol.58, No.1, p.64-70. 21 ref.
http://occmed.oxfordjournals.org/cgi/reprint/58/1/64 [in English]
Sahakian N., Kullman G., Lynch D., Kreiss K.
Asthma arising in flavoring-exposed food production workers
While working for a small family-owned popcorn popping company, all of the three non-smoking workers developed a respiratory disease. The specifics of these cases and their exposures were investigated. Personal air samples were obtained and analyzed by GC/MS. The air samples were found to contain different aldehydes. The data from interview and medical records, together with high resolution computed tomograms of the chest indicated the presence of occupational asthma in all the three workers and possible bronchiolitis obliterans in two of them. These findings emphasize the need for exposure reduction and medical surveillance among workers exposed to flavouring chemicals, and provides evidence for an increased risk of occupational asthma and bronchiolitis obliterans among these workers.
International Journal of Occupational Medicine and Environmental Health, 2nd Quarter 2008, Vol.21, No.2, p.173-177. 9 ref.
OA-OD statistics in the food industry (by activity)
Statistiques AT-MP dans l'Agroalimentaire (par métier) [in French]
Occupational accident and disease statistics in France for the years 2005, 2006 and 2007 for the main sub-sectors of the food industry
Caisse Nationale de l'Assurance Maladie des Travailleurs Salariés (CNAMTS), 26-50 av. du professeur André Lemierre, 75986 Paris cedex 20, France, 2008. Internet document (HTML format).
http://www.risquesprofessionnels.ameli.fr/fr/AccueilDossiers/AccueilDossiers_statistiquesagroalimentaire_1.php [in French]
L'asthme du boulanger [in French]
Flour is the primary cause of occupational asthma in France. Bakers are constantly exposed to flour dust in the course of their job and are the most affected. Respiratory allergies (asthma and rhinitis) are particularly common in this occupation and can arise at any given time during bakers' careers. Among workers notifying these diseases, one in four is a baker. Contents of this Internet document on bakers' asthma: prevention initiatives of the French national occupational disease insurance for salaried workers (CNAMTS); simple and effective prevention measures; information aimed at bakers; joint initiatives with machinery suppliers; "Safer tools 2008" campaign; educational and recreational comic book.
Caisse Nationale de l'Assurance Maladie des Travailleurs Salariés (CNAMTS), 26-50 av. du professeur André Lemierre, 75986 Paris cedex 20, France, 2008. Internet document (HTML format). 8 ref.
http://www.risquesprofessionnels.ameli.fr/fr/AccueilDossiers/AccueilDossiers_asthmeboulanger_1.php [in French]
Occupational exposure to organic dusts and cancer among Finnish workers: Special emphasis on the food industry and agriculture
Organic dusts are a major cause of occupational diseases of the respiratory tract. The food industry and agriculture are significant sources of organic dust. In this cohort study on the risk of cancer due to exposure to organic dust, several computerized databases in Finland were linked, based on either individual or group-level key variables. This enabled the identification of two cohorts, a first comprising all Finns born between 1906 and 1945 with past or present activity in the food industry, the second comprising all persons active in farming in 1978. Occupational exposures were estimated using the Finnish National Job-Exposure Matrix (FINJEM). It was found that occupational exposures were unlikely to be a major risk of cancer among either food industry workers or farmers. Other findings are discussed.
Finnish Institute of Occupational Health, FIOH-Bookstore, Topeliuksenkatu 41 a A, 00250 Helsinki, Finland, 2008. 83p. Illus. Bibl.ref. Price: EUR 21.60.
http://acta.uta.fi/pdf/978-951-44-7500-9.pdf [in English]
Kaatz M., Ladermann R., Stadeler M., Fluhr J.W., Elsner P., Bauer A.
Recruitment strategies for a hand dermatitis prevention programme in the food industry
An interdisciplinary Skin Disease Prevention Programme (SDPP) in the baking, hotel, and catering industries was established in Germany. However, only 30% of the eligible employees suffering from occupational hand dermatitis (OHD) participated in the programme. The objective of this study was to examine alternative ways of increasing participation. Employees were invited to take part in the SDPP using one of the four alternative methods: a standard invitation letter; a personalized and targeted invitation letter; the personalized invitation letter and a case report; the personalized invitation letter, the case report and additional information. The commitment of the employees to join the SDPP increased significantly from 30% to 54% in the group receiving the personalized invitation letter. Neither the additional case report nor the additional information concerning the SDPP had any effect on increasing the recruitment.
Contact Dermatitis, Sep. 2008, Vol.59, No.3, p.165-170. Illus. 26 ref.
Alonso Espadalé R.M., Solans Lampurlanés X., Constans Aubert A.
Occupational exposure to fungi in a coffee processing plant
Exposición laboral a hongos en una planta de procesamiento de café [in Spanish]
Green coffee often reaches processing plants contaminated by fungi, which can cause allergic reactions and respiratory diseases among workers. The objective of this study was to determine the fungus concentrations to which workers are exposed during the various operations in coffee processing plants. Air samples were collected from the workplace environment and analysed. Very high airborne fungal concentrations of over 1200CFU/m3 were found in coffee bean unloading operations. Furthermore, potential exposure to mycotoxins produced by these fungi cannot be excluded.
Medicina y seguridad del trabajo, June 2008, Vol.LIV, No.211, p.31-37. 30 ref.
http://www.isciii.es/htdocs/centros/medicinadeltrabajo/revistamedicinatrabajo/Medicina_211.pdf [in Spanish]
http://scielo.isciii.es/scielo.php?pid=S0465-546X2008000200005&script=sci_arttext [in Spanish]
Milham S., Ossiander E.M.
Low proportion of male births and low birth weight of sons of flour mill worker fathers
The Washington State Department of Health has collected and coded parental occupation information on birth certificates since 1980. These data were used to search for possible effects of parental occupational exposures on birth outcomes. There were 59 births (22 boys and 37 girls) where the father's occupation was specified as flour mill worker. The sex ratio of 0.373 was lower than the mean sex ratio of 0.512. The mean birth weight for flour mill workers' newborn boys was 3180g compared to an overall mean of 3511g for all newborn boys. The mean birth weight of flour mill workers' newborn girls was 3602 compared to an overall mean of 3389 for all newborn girls. The low prevalence of male infants born to fathers of flour mill workers suggests that fumigants that they are exposed to are causing testicular dysfunction, while the very low birth weight seen in these infants may be due to yet unknown genotoxic factors.
American Journal of Industrial Medicine, Feb. 2008, Vol.51, No.2, p.157-158, 8 ref.
Lipscomb H., Kucera K., Epling C., Dement J.
Upper extremity musculoskeletal symptoms and disorders among a cohort of women employed in poultry processing
This study evaluated musculoskeletal problems among women employed in poultry processing in North Carolina. Data on symptoms and exposure to risk factors were collected from a cross-sectional sample of 291 women through interviews and physical examinations conducted at 6-month intervals over three years. Variables studied included cumulative exposure, work organization factors, other medical conditions, depressive symptoms, children in the home and hand-intensive home activities. Poisson regression was used to evaluate factors associated with occurrences of upper extremity symptoms and incidence of disorders at follow-up. Findings are discussed.
American Journal of Industrial Medicine, Feb. 2008, Vol.51, No.2, p.24-36. 41 ref.
Merget R., Sander I., Rozynek P., Raulf-Heimsoth M., Bruening T.
Occupational hypersensitivity pneumonitis due to molds in an onion and potato sorter
A 42-year-old female non-smoking onion and potato sorter developed work-related shortness of breath, cough, fatigue and flu-like symptoms. The diagnosis of hypersensitivity pneumonitis was based on patchy infiltrates in both lungs on high resolution computed tomography and lymphocytosis of 71% in a bronchoalveolar lavage sample. Exposure cessation and a brief corticosteroid therapy resulted in complete recovery. IgG antibodies to several kinds of mould cultivated from samples from the patient's workplace were detected in the patient's serum. It is concluded that occupational hypersensitivity pneumonitis due to moulds may develop in onion and potato sorters.
American Journal of Industrial Medicine, Feb. 2008, Vol.51, No.2, p.117-119. 8 ref.
Concerted action as an effective approach in applying the provisions of Legislative Decree 626/94 on musculoskeletal risks and disorders in dairies producing Parmigiano-Reggiano cheese: The experience of Reggio Emilia
La scelta della concertazione come approccio efficace nell'applicazione del D.Lgs. 626/94 in tema di rischi e danni muscoloscheletrici nei caseifici del Parmigiano-Reggiano: l'esperienza di Reggio Emilia [in Italian]
The dairy industry associated with the production of Parmigiano-Reggiano cheese currently comprises about 130 companies employing around 1000 workers. Most enterprises are small and use traditional methods of production involving much manual handling. The objective of this survey was to evaluate the validity and effectiveness of a concerted ergonomics approach in this sector as a means of satisfying the requirements of Italian legislation on the prevention of musculoskeletal risks. Findings are discussed. While technological evolution in the last decade has provided new and useful tools for eliminating or limiting risk factors, these aids are still poorly distributed, especially in small businesses.
Prevenzione oggi, 3rd quarter 2007, Vol.3, No.3, p.5-21. Illus. 10 ref.
http://prevenzioneoggi.ispesl.it/pdf%5Cric2007_03_1_it.pdf [in Italian]
http://prevenzioneoggi.ispesl.it/pdf%5Cric2007_03_1_en.pdf [in English]
Johnson E.S., Zhou Y., Sall M., El Faramawi M., Shah N., Christopher A., Lewis N.
Non-malignant disease mortality in meat workers: A model for studying the role of zoonotic transmissible agents in non-malignant chronic diseases in humans
A study of mortality from non-malignant causes was conducted between 1949 and 1989 in a cohort of 8520 meat workers in a union in Baltimore, Maryland, who worked in manufacturing plants where animals were killed or processed, and who had high exposures to infectious agents. Mortality in this cohort was compared with that in a control group of 6081 unexposed workers in the same union, and also with the United States general population. Proportional, standardized and relative mortality ratios were calculated. Significant excesses of mortality from septicaemia, subarachnoid haemorrhage, chronic nephritis, endocarditis and functional diseases of the heart were observed in meat workers when compared to the control group or to the United States general population. It is hypothesized that zoonotic transmissible agents may be responsible for the occurrence of some of the circulatory, neurological and other diseases observed among these workers.
Occupational and Environmental Medicine, Dec. 2007, Vol.64, No.12, p.849-855. 53 ref.
VTT Technical Research Centre of Finland
Equipment hygiene and risk assessment measures as tools in the prevention of Listeria monocytogenes-contamination in food processes
Listeria monocytogenes is a pathogenic bacterium frequently found in the food industry. Its efficient control requires good manufacturing and hygiene practices, effective means of decontamination, rapid detection of contamination sources and hazard evaluation procedures. This thesis focused on deficiencies in equipment hygiene and hazard evaluation practices with the aim of developing the efficient practices against L. monocytogenes. Hygiene problems in the Finnish food industry were most frequently observed with packaging machines, conveyers, dispensers, slicing machines and cooling machines. Lubricants used in food processing equipment may also act as contamination vehicles of L. monocytogenes. Commonly-used commercial disinfectants against L. monocytogenes were generally found to be efficient at the recommended concentrations and effect times. Other findings are discussed.
VTT Information Service, P.O.Box 2000, 02044 VTT, Finland, 2007. 101p. Illus. Approx. 230 ref.
http://www.vtt.fi/inf/pdf/publications/2007/P669.pdf [in English]
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