Risk of slaughterhouse workers developing work-related musculoskeletal disorders in different organizational working conditions

Dias, Natália Fonseca; Tirloni, Adriana Seára; Reis, Diogo Cunha dos; Moro, Antônio Renato Pereira

doi:10.1016/j.ergon.2020.102929

Cited by 18 publications

(16 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The OCRA Checklist score had significant correlations with the frequency factor in both sharpness conditions, but it was higher with the well-sharpened knife. The current work corroborates previous research, since the average of repetitive actions performed by poultry slaughterhouse workers was high (59.1, 63.7, 64.4, 79.8, 75.5 actions/min, respectively); and represented 8 to 10 points on the OCRA scale (0–10) [ 35 , 36 , 37 , 38 , 39 ]. Nonetheless, although the results are similar to the present study (69.1 actions/min = 10 points), these studies did not determine the number of technical actions, specifically for groups of cutting tasks.…”

Section: Discussionsupporting

confidence: 91%

“…Unlike other studies, in which the risk of developing UL-WMSD was moderate (predicts 10.6 to 21.5% of the workers) [ 35 , 36 , 38 , 39 , 42 , 43 ], this paper found high risks in the two conditions of knife sharpness (>21.5%), corroborating with the research of Reis et al [ 37 , 38 ].…”

Section: Discussionsupporting

confidence: 88%

“…One paper regarding job rotations states that the force applied by slaughterhouse workers was moderate in 71% of tasks and for 1/3 of the cycle time (scored 2) [ 39 ]. Conversely, an investigation of all production sectors in seven poultry slaughterhouses with 995 workers found that 56.1% achieved “heavy or moderate” force [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

“…Dias et al [ 51 ] analyzed cutting tasks and verified that most of them exhibited a score for the hand or wrist postures higher than the other joints, similar to the current paper. In another study, the highest scores for bodily posture on the OCRA also occurred in the hand-fingers with a significantly positive correlation to the OCRA scores of “with job rotation—tasks < 1 h” [ 39 ]. The grip of the hand holding the knife is not optimal, e.g., when the index finger is extended forward to guide the tip of a knife or screwdriver [ 5 ].…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders

Tirloni

Reis

Tirloni

et al. 2020

IJERPH

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders

Tirloni

Reis

Tirloni

et al. 2020

IJERPH

Self Cite

View full text Add to dashboard Cite

show abstract

“…Mapping of human behavior belongs to the so-called soft modeling. In practice, when modeling work processes, mixed solutions are used that enrich hard algorithmic models with soft techniques (Dias et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Ergonomics and Efficiency in a New Attempt to Model Work Processes

Kabiesz

Bartnicka

2020

Multidisciplinary Aspects of Production Engineering

View full text Add to dashboard Cite

The article presents the relationships between ergonomics and the effectiveness of work processes. A new thematic framework has been developed to evaluate the engineering design of work processes in conjunction with the effectiveness and ergonomics of workplaces. The model presented in the paper takes into account ergonomic factors that have a direct impact on shaping working environment in which a person is located and improving their efficiency. The model was validated in real conditions in the production company. The subject of the research was the work process existing in the plant producing food paper packaging. The main method used to assess working conditions was observation and qualitative and quantitative assessment of operational activities based on video recording. Detailed human actions were analyzed in terms of ergonomic factors to prove the relationship between ergonomics and efficiency. In addition, new technical solutions have been proposed that improve working conditions and the efficiency of the entire work process.

show abstract