Excessive noise levels are a prevalent issue in food processing operations and, although there have been numerous studies on occupational noise, no single study has used a concurrent mixed-methods approach. Employing this study design allows for an understanding of the level of convergence (similarity) between measured noise levels and workers’ attitudes and perceptions towards noise. This, in turn, allows for the identification of potential challenges with respect to the implementation of hearing conservation efforts. In this study, spot noise measurements were collected using a sound level meter. One-on-one interviews were conducted with workers to determine attitudes and perceptions towards noise in their workplaces. Subsequently, the results of the noise measurements (quantitative data) were integrated with the survey responses (qualitative data) to identify convergence. The majority of the noise measurements were found to exceed 85 dBA—the criterion mandated by the local occupational health and safety legislation. Although all study participants felt that it was noisy in the workplace, a large proportion of respondents indicated that the noise was not bothersome. With workers’ perception being contradictory to the measured noise levels, it is a challenge to implement hearing conservation measures unless changes are made to raise the awareness of the risks associated with excessive noise exposure.
BACKGROUND: Occupational skin disease (OSD) is a common health issue in the food processing sector. However, risk factors for OSD are suspected to differ according to the nature of the operation. OBJECTIVE: To ascertain if the risk factors for OSD vary depending on the type of food processing operation, namely meat processing vs. a commercial bakery. METHODS: Participants were asked to answer questions regarding workplace exposures and the current skin condition of their hands. Bivariate analyses were conducted to identify differences between the two participating operations. RESULTS: The meat processing workers were more likely to have wet work exposure, used hand sanitizer more often and changed their gloves more frequently. These findings from meat processing represented a statistically significant difference compared to the commercial bakery workers. Also, workers from meat processing reported more severe skin symptoms. CONCLUSIONS: Risk factors for OSD apparently differ between types of food processing operations. Differences in the nature of skin symptoms were also found between the two participating operations. It is therefore suggested that future studies examining OSD within the food processing sector should evaluate this health effect based on the nature of operations rather than the sector as a whole.
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