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Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing
Adriana Seára Tirloni1, Diogo Cunha Dos Reis2, Salvador Francisco Tirloni1
1School of Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil.
International Journal of Environmental Research and Public Health
|December 23, 2020
Summary
Sharpening knives in poultry slaughterhouses significantly reduces worker exertion and the risk of musculoskeletal disorders. Using dull knives increases the risk of upper-limb work-related musculoskeletal disorders, highlighting the importance of sharp tools.
Area of Science:
- Occupational Health and Safety
- Ergonomics
- Food Industry Studies
Background:
- Brazil leads global poultry meat exports, with cuts comprising most products.
- Poultry slaughterhouse workers face risks of musculoskeletal disorders from repetitive cutting tasks.
Purpose of the Study:
- To assess worker exertion during poultry cutting tasks.
- To evaluate the impact of knife sharpness on the risk of developing upper-limb work-related musculoskeletal disorders (UL-WMSD) using the Occupational Repetitive Action (OCRA) method.
Main Methods:
- 101 workers from three slaughterhouses participated.
- Perceived exertion was rated using the Borg scale for both sharp and dull knives.
- The OCRA method assessed the risk of UL-WMSD.
Main Results:
- OCRA scores were significantly higher with dull knives (43.57 ± 13.51) compared to sharp knives (23.79 ± 3.10).
- Using poorly sharpened knives increased the risk level for UL-WMSD by 29% (p < 0.001).
- Higher perceived exertion (Borg scale 2-8) correlated with dull knives.
Conclusions:
- Maintaining sharp knives is crucial for optimizing cutting tasks and reducing physical strain.
- Integrating knife sharpening into standard operating procedures can mitigate the incidence of musculoskeletal disorders in poultry processing.
