Characteristics of occupational burns in Oregon, 2001–2006

Walters, Jaime

doi:10.1002/ajim.20689

Cited by 12 publications

(10 citation statements)

References 28 publications

(39 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, future studies including factors outside of work will be important. The higher risk of work-related injuries in younger workers has been reported in Western countries 1,17,26,40,41) . Some previous studies on workers in some industries reported that age was a risk factor for LBP 8,33,42,43) , while other studies reported no association between age and LBP 8,39) .…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported to involve a heavy workload and carry risks of musculoskeletal disorders [5][6][7][8] . Kitchen workers are also reported to be one of the highest risk occupational groups for workrelated injuries because of the nature of their work and the types of materials handled 14,15,26,27) . School lunches are provided for all pupils five days a week at primary schools in Japan.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

et al. 2013

View full text Add to dashboard Cite

This study investigated risk factors for frequent work-related burn and cut injuries and low back pain (LBP) among kitchen workers including personal, work-related and environmental factors. Subjects were 991 kitchen workers in 103 schools, 17 hospitals and nursing homes, and 6 restaurants in central Japan. A cross-sectional survey was carried out using a structured selfadministered questionnaire. Logistic regression models were used to examine associations between frequent injuries/LBP and risk factors. The effective response rate was 75.1% (n=744), the mean age was 40.7 (SD 11.7) and 77.2% were female. Burn injury was associated with a smaller kitchen (OR 1.94; 95%CI, 1.13-3.33), and gas kitchens rather than electric kitchens (OR 2.30; 95%CI, 1.17-4.52). LBP was associated with female gender (OR 2.46; 95%CI, 1.37-4.43), high body height (>160 cm) (OR 2.03; 95%CI, 1.22-3.36), and large number of meals produced per person (≥150 meals) (OR 1.83; 95%CI, 1.12-3.00). The results of this study suggest that securing adequate work space and introducing electric kitchen systems may reduce the risk to kitchen workers, as well as the importance of adequate height of cooking equipment and selecting an appropriate volume of meals to produce per person to prevent LBP in kitchen workers.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

et al. 2013

View full text Add to dashboard Cite

show abstract

“…The rate of food service burn injuries is as high as 5.9 per 10 000 workers. In some states, such as Oregon, it is the highest rate reported for any industry 69 . The most likely causes of burns are the spilling of hot liquids and contact with hot cooking oil or hot equipment 70 .…”

Section: Occupational Health In Restaurant Workmentioning

confidence: 99%

The health of restaurant work: A historical and social context to the occupational health of food service

Lippert

Rosing

Tendick-Matesanz³

2020

American J Industrial Med

View full text Add to dashboard Cite

The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination, benefits, injuries, and illness seen among US laborers. These disparities have consistently been associated with social class and economic position. Conditions identified during the early years of restaurant work, before the introduction of occupational safety and health protections, persist today largely due to tipped wages, dependence on customer discretion, and the management structure. Research and intervention efforts to control occupational health hazards should be directed toward the socioeconomic and structural roots of health problems among food service workers in the United States. Such efforts have important implications for enhancing worker protections, improving wages, and restructuring working conditions for restaurant and food service workers.They also suggest opportunities for occupational health practitioners and researchers to contribute to system-level change analysis to address centuries-old occupational health challenges still facing one of the largest sectors of workers in the country. K E Y W O R D Sfood service, kitchen, occupational health, restaurant, service industry, United States

show abstract

“…Some investigators have used multiple data sources to attempt to capture more incidents than may be captured by any one data source alone. Walters [2009] used hospitalized claims from workers' compensation and records from a regional burn center to characterize occupational burns in Oregon. Researchers in Kentucky [Bunn et al, 2007] linked hospital discharge and WC data to describe work-related injuries in that state.…”

Section: Health Claims and Healthcare System Datamentioning

confidence: 99%

Surveillance of occupational health disparities: Challenges and opportunities

Souza

Steege

Baron

2010

American J Industrial Med

View full text Add to dashboard Cite

Increasingly, the occupational health community is turning its attention to the effects of work on previously underserved populations, and researchers have identified many examples of disparities in occupational health outcomes. However, the occupational health status of some underserved worker populations is not described due to limitations in existing surveillance systems. As such, the occupational health community has identified the need to enhance and improve occupational health surveillance to describe the nature and extent of disparities in occupational illnesses and injuries (including fatalities), identify priorities for research and intervention, and evaluate trends. This report summarizes the data sources and methods discussed at an April 2008 workshop organized by NIOSH on the topic of improving surveillance for occupational health disparities. We discuss the capability of existing occupational health surveillance systems to document occupational health disparities and to provide surveillance data on minority and other underserved communities. Use of administrative data, secondary data analysis, and the development of targeted surveillance systems for occupational health surveillance are also discussed. Identifying and reducing occupational health disparities is one of NIOSH's priority areas under the National Occupational Research Agenda (NORA).

show abstract

Characteristics of occupational burns in Oregon, 2001–2006

Abstract: Occupational burns continue to be a problem for working Oregonians, and the use of additional data sources outside of WC augments our surveillance system.

Cited by 12 publications

References 28 publications

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

The health of restaurant work: A historical and social context to the occupational health of food service

Surveillance of occupational health disparities: Challenges and opportunities

Contact Info

Product

Resources

About