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

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  • Adriana Seára Tirloni

    (School of Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil)

  • Diogo Cunha dos Reis

    (Biomechanics Laboratory, Center of Sports (CDS), Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil)

  • Salvador Francisco Tirloni

    (School of Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil)

  • Antônio Renato Pereira Moro

    (School of Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil
    Biomechanics Laboratory, Center of Sports (CDS), Federal University of Santa Catarina, Florianópolis, Santa Catarina 88040-370, Brazil)

Abstract

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.

Suggested Citation

  • Adriana Seára Tirloni & Diogo Cunha dos Reis & Salvador Francisco Tirloni & Antônio Renato Pereira Moro, 2020. "Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders," IJERPH, MDPI, vol. 17(24), pages 1-15, December.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:24:p:9534-:d:465046
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    References listed on IDEAS

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    1. Adriana Seára Tirloni & Diogo Cunha dos Reis & Eliane Ramos & Antônio Renato Pereira Moro, 2017. "Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures," IJERPH, MDPI, vol. 14(8), pages 1-14, July.
    2. Adriana Seára Tirloni & Diogo Cunha Dos Reis & Natália Fonseca Dias & Antônio Renato Pereira Moro, 2018. "The Use of Personal Protective Equipment: Finger Temperatures and Thermal Sensation of Workers’ Exposure to Cold Environment," IJERPH, MDPI, vol. 15(11), pages 1-14, November.
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