Risk Factors for Lacerations in Meatpacking

Details

• Personal Author:
  Mittleman M ; Perry MJ ; Sorock, Gary S. ; Stentz T
• Description:
  The U.S. animal slaughtering and processing industry employed approximately 500,000 workers in 2009 and this industry has one of the highest injury rates nationwide. Although cuts to the upper extremities are one of the most common types of occupational injuries, their causes have not been well determined. This research project investigated the causes of laceration injuries in meat processing. The project was based in two pork processing plants in Nebraska and Iowa. Over 900 cut injuries were recorded during the study period and close to 300 workers were interviewed about their injury experiences. Our study found that there were clear associations between specific events just prior to the injury and the actual risk for injury. Specifically, workers were more likely to be cut on the job right after performing unusual tasks, sharpening knives, or experiencing equipment malfunctions. Rushing, being distracted, or being tired were not found to be associated with the occurrence of cut injuries. Knives were not the only source of cuts, and workers were cut on a wide variety of other sharp edges found in the plants such as steel edges, blades, guards, and tools. Other studies we conducted in this occupational setting as part of this project found that injuries occurred during predictable times of day, particularly preceding break times and end of shift, and that while depressive symptoms were prevalent among workers (12% overall; 8% men and 20% women), having depressive symptoms did not appear to increase the risk of cut injuries. These findings have critical implications for the meatpacking industry. Work structure, training, and staffing can be redesigned to reduce equipment malfunctions, having undertrained workers performing tasks they are not prepared for, and redesigning how knives are sharpened. We are now in the next phase of this work which is to use engineering principles to redesign workplaces to reduce sharpening and equipment hazards. The meatpacking industry can incorporate this risk factor analysis into work flow, timing, staffing, training, and management decisions to ultimately reduce the high rate of cut injuries in this high risk industry. Methodologically, this study produced important findings about the relevance of transient (time sensitive) risk factors in increasing injury risks and the utility of the case crossover method for studying occupational injuries. [Description provided by NIOSH]
• Subjects:
  Food-Processing Industry Food Handling Food Industry Occupational Health Occupational Injuries Risk Assessment Risk Factors Safety
• Keywords:
  Animal Products Workers Cutting Tools Equipment Operators Food Processing Workers Injuries Meat Handlers Meat Packing Industry Occupational Accidents Risk Factors
• Series:
  Grant Final Reports
• Publisher:
  National Institute for Occupational Safety and Health
• Document Type:
  Text
• Funding:
  Grant
• Genre:
  Final Grant Report
• Place as Subject:
  District of Columbia ; Massachusetts ; OSHA Region 1 ; OSHA Region 3
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  OEP - Office of Extramural Programs
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  1-12
• NIOSHTIC Number:
  nn:20059223
• Citation:
  Atlanta, GA: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, R01-OH-008174, 2012 Mar; :1-12
• Contact Point Address:
  Melissa J. Perry, ScD, MHS, Professor and Chair, Department of Environmental and Occupational Health, George Washington University School of Public Health and Health Services, 2100 M Street NW Suite 203A, Washington DC, 20037
• Email:
  mperry@gwu.edu
• Federal Fiscal Year:
  2012
• NORA Priority Area:
  Manufacturing
• Performing Organization:
  George Washington University, Washington, D.C.
• Peer Reviewed:
  False
• Start Date:
  20050901
• Source Full Name:
  National Institute for Occupational Safety and Health
• End Date:
  20110831
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:bcb427e0220712ecd97ab3ee2e3a762370bd7e438670c7b00f6ba5e4af24189614286645b7e29555fc45de11e81ee7e1926994edcb616595f6fa76a99711f3fb
• Download URL:
  https://stacks.cdc.gov/view/cdc/218971/cdc_218971_DS1.pdf
• File Type:
  [PDF - 155.39 KB ]