Incidence of tenosynovitis or peritendinitis and epicondylitis in a meat-processing factory.
(42/93)
A 31-month follow-up study on the incidence of clinically ascertained tenosynovitis or peritendinitis in the hand and forearm regions and epicondylitis was conducted among 377 workers in strenuous manual jobs and 338 employees in manually nonstrenuous work in a large meat-processing factory. The clinical diagnosis of tenosynovitis or peritendinitis occurred 143 times and epicondylitis 68 times during the follow-up. The annual incidence of tenosynovitis or peritendinitis was less than 1% for employees in nonstrenuous jobs, 25.3% for female packers, 16.8% for female sausage makers, and 12.5% for male meatcutters. The annual incidence of epicondylitis was about 1% for employees in nonstrenuous jobs, 11.3% for female sausage markers, 7.0% for female packers, and 6.4% for male meatcutters. Workers typically resumed their jobs after returning from sick leave, and job transfers were rare. (+info)
Prevalence of epicondylitis and elbow pain in the meat-processing industry.
(43/93)
To determine the etiologic role of strenuous manual tasks in relation to epicondylitis, three clinical cross-sectional examinations were performed on meatcutters (N = 102), sausage makers (N = 125), packers (N = 150), and workers in nonstrenuous tasks (N = 332). The workers in strenuous jobs reported elbow symptoms 1.6-1.8 times as often as those in nonstrenuous jobs. Female sausage makers also showed epicondylar tenderness more often than the women in nonstrenuous jobs. In all the cross-sectional examinations combined, seven cases (0.8%) of epicondylitis were detected in both the strenuous and nonstrenuous jobs. A control for the possible sources of bias (leaving the company, changing task, being on sick leave) did not suggest a marked loss of potential cases of epicondylitis. A major role of strenuous tasks in the etiology of epicondylitis was not shown. However, because the number of clinical cases was small, the power of the study was low. (+info)
Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.
(44/93)
Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle.
(45/93)