Advertisement

Capacity Index for Work, Psychosocial Risk of Work and Musculoskeletal Symptomatology in Workers of a Meat Processing Industry in Portugal

  • Inês Alessandra Xavier LimaEmail author
  • Antonio Renato Pereira Moro
  • Teresa Patrone Cotrim
Conference paper
Part of the Advances in Intelligent Systems and Computing book series (AISC, volume 820)

Abstract

Objective: to identify the work ability perception, the psychosocial risk factors and musculoskeletal symptomatology among workers of a meat processing industry. Methods: the sample consisted of 74 subjects, 53 female (71,6%) and 21 male (28,4%), with a mean age of 41,9 years old (± 11,3). Data collection was based on a survey including the Portuguese Version of the Work Ability Index (WAI) and of the Copenhagen Psychosocial Questionnaire II (COPSOQ II) and of the Nordic Questionnaire. Results: concerning to work ability, the average value found was 39,38 (± 5,97), considered as good work ability. As to psychosocial risk factors, job insecurity presented critical results and favourable results were found in the scales: role clarity, rewards, social community at work, self-efficacy, work-family conflict and offensive behavior. As referring to self-reported musculoskeletal symptomatology, the region with the highest frequency of complaints was the cervical region with a prevalence of 40,5% (n = 30) of pain/discomfort, with average pain perception of 2,58 (± 3,45) points in the last 12 months. The Spearman correlation test between the variables age and cervical pain (rho = 0,433; p = 0) and between age and low back pain (rho = 0.240; p = 0.040) show that there is a relationship between these variables. Conclusion: The results of this study point to the need for preventive actions in the meat processing industry, such as those related to work organization (rotation of tasks, adjustment of the production rhythm) and to programs for the prevention of work related musculoskeletal disorders, especially among the women.

Keywords

Musculoskeletal symptomatology Work ability Psychosocial risk 

References

  1. Bot SD, van der Waal JM, Terwee CB, van der Windt DA, Schellevis FG, Bouter LM, Bekker J (2005) Incidence and prevalence of complaints of the neck and upper extremity in general practice. Ann Rheum Dis 64(1):118–123CrossRefGoogle Scholar
  2. Cordeiro TMSC, Araújo TM (2016) Capacidade para o trabalho entre trabalhadores do Brasil. Rev Bras Med Trab 14(3):262–274CrossRefGoogle Scholar
  3. Mesquita C, Ribeiro J, Moreira P (2010) Portuguese version of the standardized Nordic questionnaire: cross cultural and reliability. J Publ Health 18(5):461–466CrossRefGoogle Scholar
  4. OSHA (2013) Occupational Safety and Health Administration. Prevention of musculoskeletal injuries in poultry processing. https://www.osha.gov/Publications/OSHA3213.pdf. Accessed 30 Apr 2018
  5. Reis DC, Moro ARP, Ramos E, Reis PF (2016) Upper limbs exposure to biomechanical overload: occupational risk assessment in a poultry slaughterhouse. In: Advances in physical ergonomics and human factors, 7th edn. Springer, FloridaGoogle Scholar
  6. Silva CF, Amaral V, Pereira A, Bem-haja P, Rodrigues V, Pereira A, Alves A (2011) Índice de capacidade para o trabalho - Portugal e os Países Africanos de Língua Oficial Portuguesa, 2nd edn. Análise Exacta, CoimbraGoogle Scholar
  7. Silva CF, Amaral V, Pereira A, Bem-haja P, Pereira A, Rodrigues V et al (2012) Copenhagen Psychosocial Questionnaire, COPSOQ - Portugal e países africanos de língua oficial portuguesa, 1st edn. Editora Exact, CoimbraGoogle Scholar
  8. Tirloni AS, Reis DC, Ramos E, Moro ARP (2017) Association of bodily discomfort with occupational risk factors in poultry slaughterhouse workers. Revista DYNA 84(202):49–54Google Scholar
  9. Tirloni AS, Reis DC, Santos JB, Reis PF, Barbosa A, Moro ARP (2012) Body discomfort in poultry slaughterhouse workers. Work 41:2420–2425Google Scholar
  10. Victor K, Barnard A (2016) Slaughtering for a living: a hermeneutic phenomenological perspective on the well-being of slaughterhouse employees. Int J Qual Stud Health Well-being 11:1–13CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Inês Alessandra Xavier Lima
    • 1
    • 2
    Email author
  • Antonio Renato Pereira Moro
    • 1
  • Teresa Patrone Cotrim
    • 3
  1. 1.Programa de Pós-Graduação em Engenharia de Produção da Universidade Federal de Santa CatarinaFlorianópolisBrazil
  2. 2.Universidade do Sul de Santa CatarinaFlorianópolisBrazil
  3. 3.Faculdade de Motricidade Humana da Universidade de LisboaLisbonPortugal

Personalised recommendations