Laceration injuries and infections among workers in the poultry processing and pork meatpacking industries

Emmanuel Kyeremateng-Amoah, Jackie Nowell, Aurora Lutty, Peter S.J. Lees, Ellen K. Silbergeld

Research output: Contribution to journalArticle

Abstract

Background: Workers in poultry processing and pork meatpacking have high rates of acute injuries and chronic disease among. The presence of zoonotic pathogens in these workplaces may interact with injury. Methods: We investigated incidence of worker injuries, lacerations, and infections reported by 10 companies from 2004 to 2009 and calculated annual incidence rates by industry and company along with temporal trends and job-related risk factors. Results: Average annual mean total injury rates were 6.4 per 100 workers (poultry) and 13.2 per 100 workers (pork). Average annual mean rates for lacerations were 1.8 per 100 workers (poultry) and 1.9 per 100 (pork). Sharp tools and animal products were most frequently reported as sources for lacerations. Animal products were most frequently reported as sources of infected lacerations. Conclusions: The results indicate that these industries continue to have high injury rates. The results also suggest that zoonotic pathogens may be preventable health and safety risks.

Original languageEnglish (US)
Pages (from-to)669-682
Number of pages14
JournalAmerican Journal of Industrial Medicine
Volume57
Issue number6
DOIs
StatePublished - Jun 2014

Keywords

  • Infections
  • Lacerations
  • Meat packing
  • Pork
  • Poultry
  • Slaughterhouse workers
  • Zoonotic pathogens

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

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