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

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.

Aquatic exercise and Far Infrared (FIR) modulates pain and blood cytokines in fibromyalgia patients: A double-blind, randomized, placebo-controlled pilot study.

Fibromyalgia (FM) has an inflammatory component, as elevated serum levels of inflammatory biomarkers are associated with its diagnosis. Treatments decreased pain, body temperature, improved quality of life and reduced serum levels of IL-6 in both groups; however, these beneficial effects were more pronounced in aquatic exercise (AE) + Far-Infrared (FIR) group. The findings of the present study suggest that the association of AE to FIR increases the benefits of aquatic exercise in patients with FM.

The Use of Personal Protective Equipment: Finger Temperatures and Thermal Sensation of Workers' Exposure to Cold Environment.

This study analyzed the finger temperatures of poultry slaughterhouse workers and its association with personal and organizational variables, bodily discomfort perception, and cold thermal sensation. The study included 143 poultry slaughterhouse workers. A thermograph was used to measure finger temperature and an interview to collect worker data. There were two groups: workers who used a tool and those without. The binary logistic regression, Friedman and Wilcoxon tests were used (p ≤ 0.05). Most workers presented at least one finger with an average temperature ≤15 °C (66.4%) and ≤24 °C (99.3%), perceived their cold hands, and wore three overlapping gloves (57.3%). There were no associations between finger temperatures (≤15 °C) and the analyzed variables. The chance of feeling cold for a worker who used a tool was greater than for a worker who did not (OR = 3.19, 95% CI 1.46; 6.94). There was a difference between the finger temperatures of each hand on both surfaces and the analyzed groups (p < 0.01). The temperature of each finger with its respective contralateral was different in the little fingers (no tool), index, middle, ring, and little fingers (using a tool) (p < 0.05). The use of several overlapping gloves was not sufficient to promote thermal insulation of the hands.

Development and validation of instrument for ergonomic evaluation of tablet arm chairs.

The purpose of this study was to develop and validate an evaluation instrument for tablet arm chairs based on ergonomic requirements, focused on user perceptions and using Item Response Theory (IRT). This exploratory study involved 1,633 participants (university students and professors) in four steps: a pilot study (n=26), semantic validation (n=430), content validation (n=11) and construct validation (n=1,166). Samejima's graded response model was applied to validate the instrument. The results showed that all the steps (theoretical and practical) of the instrument's development and validation processes were successful and that the group of remaining items (n=45) had a high consistency (0.95). This instrument can be used in the furniture industry by engineers and product designers and in the purchasing process of tablet arm chairs for schools, universities and auditoriums.

Influence of anthropometry on meat-packing plant workers: an approach to the shoulder joint.

This study was conducted with 90 poultry slaughterhouse workers, which perform the function of removing chicken parts from the conveyor belt, and sample was composed of 66 women (33.5 ± 6.5 years) and 24 men (35.7 ± 7.2 years), aiming to analyze the influence of anthropometry in the shoulder joint of these workers. Body discomfort was evaluated by a human body diagram, being applied at the end of the work shift. The anthropometric measurement of shoulder was performed by measuring the height of the acromion process, being compared with the height of the conveyor belt. Analysis of the results was performed by descriptive statistics, mean, standard deviation, percentage and percentiles 5%, 50% and 95%. It was found that the height of the conveyor belt was 1.74 meters, while the average shoulder height of workers was 1.38 meters for percentile 5%, 1.41 meters for percentile 50% and 1.65 meters for percentile 95%. The discomfort regions were shoulder 45%, neck 29%, column 26%, arms 23%, and wrists and hand 20%. The upper limb assessment was performed with percentile 5% through the Rapid Upper Limb Assessment method, resulting in a final score > 7, indicating the need for adjustments of the work organization. It was concluded that the workplace does not meet the workers' anthropometric characteristics, mainly affecting the shoulder joint, and correction ergonomics becomes necessary so that the workers involved in this study can perform their functions with health, comfort and safety.

Body discomfort in poultry slaughterhouse workers.

Brazil has the main producers and exporters of chicken meat, which is classified as the third largest world chicken meat producer and lead exporter. This study aimed at analyzing the body discomfort perception in poultry slaughterhouse workers and its associations with the task characteristics. The study included 290 workers, 200 women (34.7 ± 7.7 years) and 90 men (36.8 ± 8.2 years). A body map for evaluating discomfort and an interview regarding organizational issues and criteria of the OCRA method were used. Descriptive statistics and chi-square test (p ≤ 0.05) were used. It was found that 87.6% of respondents performed repetitive tasks, 86.2% performed rest breaks, 82.8% performed job rotation (2-7 tasks) and 61% used tools. It was also found that 67.2% felt discomfort in at least one body region, and the symptoms most often reported were pain, fatigue and tingling. The body regions most frequently cited were: shoulders (62.6%), neck (46.2%), spine (36.4%), forearms (31.3%), arms (29.2%), wrists (25.6%) and hands (25.6%). In sectors artificially cold (n = 204), 54.1% felt cold. There was no association between body discomfort and gender, task characteristics, performance of rest breaks and job rotation, use of tools and time working in the company; however, there was association with cold perception (p = 0.035).