A Case-Crossover Study of Occupational Laceration Injuries in Pork Processing

Details

• Personal Author:
  Eisen EA ; Hauser R ; Lander L ; Mittleman MA ; Perry MJ ; Sorock, Gary S. ; Stentz TL
• Description:
  Objectives: Meatpacking remains a hazardous but understudied industry. We employed a case-crossover study design to estimate associations between transient exposures such as equipment malfunction, performing an unusual work task, or rushing, and occurrence of laceration injuries. Methods: Injured workers were recruited from two pork-processing plants in the Midwest. A telephone interview was conducted within 14 days of the laceration to collect information on fixed and transient exposures that may have contributed to the injury. Case-crossover methodology was used to evaluate case and control data within the same subject, controlling for between-subject confounding. A Mantel-Haenszel estimator for person-time data was used to estimate the relative risks of injury and transient exposures of interest. Results: Of the 362 workers who had experienced lacerations between April 2006 and October 2007, 153 (42%) were interviewed (74% male, 41% Hispanic). Forty-eight percent were injured by a knife or knife-like object such as scissors or a band saw. Other sources of lacerations included sharp edges and hooks. Tool sharpening was associated with the highest relative risk of laceration (RR 8.4, 95%CI: 5.4-12.8) followed by slipping (RR 74.8, 95%CI:30.5-183.3), equipment malfunction (RR 3.8, 95%CI: 2.8-5.3), and performing an unusual task (RR 3.7, 95%CI: 2.6-5.2). Being tired, distracted, or rushing were not significant risk factors for laceration. Conclusions: Results suggest that some modifiable work equipment and work practice factors may increase the risk of a laceration injury. Meatpacking needs more research attention to effectively reduce lacerations in this highly hazardous industry. [Description provided by NIOSH]
• Subjects:
  Food-Processing Industry Food Industry Occupational Health Occupational Injuries Risk Assessment Risk Factors Safety
• Keywords:
  Animal Products Workers Author Keywords: Occupational Injury And Death Cutting Tools Food Processing Workers Injuries Meat Packing Industry Occupational Accidents Occupational Exposure Risk Factors
• Publisher:
  American Public Health Association
• Document Type:
  Text
• Funding:
  Grant
• Genre:
  Abstract or Summary
• Place as Subject:
  Colorado ; Massachusetts ; Nebraska ; OSHA Region 1 ; OSHA Region 7 ; OSHA Region 8
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Topic:
  Workplace Safety & Health
• Location:
  North America
• NIOSHTIC Number:
  nn:20059224
• Citation:
  APHA 138th Annual Meeting and Exposition, November 6-10, 2010, Denver, Colorado. Washington, DC: American Public Health Association, 2010 Nov; :230222
• Contact Point Address:
  Lina Lander, ScD, University of Nebraska Medical Center, Department of Epidemiology, 984395 Nebraska Medical Center, Omaha, NE
• Federal Fiscal Year:
  2011
• Performing Organization:
  Harvard School of Public Health
• Peer Reviewed:
  False
• Start Date:
  20050901
• Source Full Name:
  APHA 138th Annual Meeting and Exposition, November 6-10, 2010, Denver, Colorado
• End Date:
  20110831
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:f35061747a8fc28a59fcc8ab84b75c46d224320830a0b41bc46359a8c068a0733585dfa70c9f76ab9d6e8a0700fc0b726c332fbddf45f6bed4a581506ce39a2b
• Download URL:
  https://stacks.cdc.gov/view/cdc/223512/cdc_223512_DS1.pdf
• File Type:
  [PDF - 138.23 KB ]