2012
DOI: 10.3233/wor-2012-0651-2420
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Abstract: 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 years) and 90 men (36.8±8.2 years). A body map for evaluating discomfort and an interview regarding organizational issues and criteria of the OCRA method were used. De… Show more

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Cited by 29 publications
(23 citation statements)
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“…Cutting tasks require significant efforts of flexion and extension of the wrist (Arvidsson et al, 2012), maintenance of a firm grip (Colombini et al, 2014), and application of force (Buckle, 1997), indicating a relationship of physical work load and UL-WMSDs. To reduce the biomechanical stress in cutting tasks, workers should receive customized training on knife sharpening, and how to maintain the quality of the cut (Tirloni et al, 2012;Claudon & Marsot, 2006).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Cutting tasks require significant efforts of flexion and extension of the wrist (Arvidsson et al, 2012), maintenance of a firm grip (Colombini et al, 2014), and application of force (Buckle, 1997), indicating a relationship of physical work load and UL-WMSDs. To reduce the biomechanical stress in cutting tasks, workers should receive customized training on knife sharpening, and how to maintain the quality of the cut (Tirloni et al, 2012;Claudon & Marsot, 2006).…”
Section: Discussionmentioning
confidence: 99%
“…eRBCA-2018-0843 arm (29.2%), wrist (25.6%) and hand (25.6%), with 67.2% feeling discomfort in at least one region of the body (Tirloni et al, 2012). Reis et al (2012) conducted a study with 90 poultry slaughterhouse workers, also noting that the regions with the most discomfort were, in order, shoulder (45%), neck (29%), spine (26%), arms (23%), wrists and hands (20%).…”
Section: Effect Of Job Rotation On the Risk Of Developing Ul-wmsds Inmentioning
confidence: 99%
“…Studies indicate that the majority of workers at a poultry slaughterhouse, who perform their activities in artificially cold environments, felt cold 54.1% [ 9 ] and 78% felt cold in the hands [ 25 ]. No research that analyzed the thermal sensation of pig slaughterhouse workers was found.…”
Section: Discussionmentioning
confidence: 99%
“…There are several risk factors for the incidence of upper limb work-related musculoskeletal disorders (UL-WMSDs) in slaughterhouse workers: repetitive work [ 4 , 5 , 6 , 7 , 8 ], artificially cold environments [ 6 , 9 , 10 ], use of manual tools, and consequently, the application of force in the tasks [ 6 , 8 , 11 , 12 , 13 ]; and the use of gloves [ 6 , 14 ].…”
Section: Introductionmentioning
confidence: 99%
“…The optimum temperature range for humans varies between 13 and 24 °C, with production temperatures recorded well outside this range [ 17 , 55 , 131 , 132 ]. Cold exposure also impact on and aggravate vibration and ergonomic effects [ 56 , 113 ].…”
Section: Discussionmentioning
confidence: 99%