La Medicina del lavoro · 2026
The Silent Strain: Grip Strength, and Wrist/Hand Musculoskeletal Disorders among Meat Cutters.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Jahangiri Hamid, Ghasemi Fatemeh, Zoaktafi Mojgan, Salmani Nodooshan Hamid, Vali Mohebat, Daneshmandi Hadi
Аннотация
BACKGROUND: Meat cutters are a working group engaged in awkward posture, repetitive motion, and forceful exertion in wrists/hands. This study was conducted a) to examine the prevalence of musculoskeletal symptoms among Iranian meat cutters, b) to assess the wrist musculoskeletal disorders risk assessment and hand grip strength.
METHODS: Ninety-five male meat cutters in Iran (≥ 1 year tenure) completed a demographic/occupational questionnaire, the Nordic Musculoskeletal Questionnaire (NMQ), and the Boston Carpal Tunnel Syndrome Questionnaire (BCTQ). Ergonomic risk was assessed via the ACGIH-TLV hand activity method, and maximum hand-grip force was measured.
RESULTS: With 69.5% reporting point prevalence and 70.5% reporting period prevalence of wrist/hand musculoskeletal symptoms, the study indicated that meat cutters had a significant prevalence of these symptoms. Most participants demonstrated mild to moderate severity in self-reported wrist symptoms while retaining asymptomatic functional status. The ACGIH-HAL assessment indicated most participants operated at or above the action level (AL), suggesting potential ergonomic risks. Moreover, The ACGIH-HAL ratio had a weak negative association with hand grip strength (β = - 0.0071, p = 0.12).
CONCLUSIONS: These findings highlight the ergonomic challenges associated with meat-cutting tasks.
METHODS: Ninety-five male meat cutters in Iran (≥ 1 year tenure) completed a demographic/occupational questionnaire, the Nordic Musculoskeletal Questionnaire (NMQ), and the Boston Carpal Tunnel Syndrome Questionnaire (BCTQ). Ergonomic risk was assessed via the ACGIH-TLV hand activity method, and maximum hand-grip force was measured.
RESULTS: With 69.5% reporting point prevalence and 70.5% reporting period prevalence of wrist/hand musculoskeletal symptoms, the study indicated that meat cutters had a significant prevalence of these symptoms. Most participants demonstrated mild to moderate severity in self-reported wrist symptoms while retaining asymptomatic functional status. The ACGIH-HAL assessment indicated most participants operated at or above the action level (AL), suggesting potential ergonomic risks. Moreover, The ACGIH-HAL ratio had a weak negative association with hand grip strength (β = - 0.0071, p = 0.12).
CONCLUSIONS: These findings highlight the ergonomic challenges associated with meat-cutting tasks.