Cohidon Christine, Morisseau Patrick, Derriennic Francis, Goldberg Marcel, Imbernon Ellen
French Institute for Public Health Surveillance (InVS), Occupational Health Department, UMRESTTE (InVS-UCBL-Inrets), Université Claude Bernard Lyon 1, 8 Avenue Rockefeller, 69373, Lyon Cedex 08, France.
Int Arch Occup Environ Health. 2009 Jul;82(7):807-18. doi: 10.1007/s00420-009-0430-9. Epub 2009 May 23.
The objective of this study was to describe the perceived health status of the meat industry employees--i.e., working in the slaughtering, cutting, and boning of large animals and poultry--and its relation to their organisational and psychosocial constraints at work.
This postal survey included all 3,000 employees of the meat industry (beef, pork and poultry) in four districts in Brittany, France, whose companies were affiliated with the agricultural branch of the national health insurance fund. The questionnaire asked for social and demographic data and information describing their job and the organisation of their work. The psychosocial factors at work were described according to Karasek's questionnaire (demand, latitude and social support at work). Perceived health was measured with the Nottingham Health Profile perceived health indicator.
This study shows the high prevalence of poor health reported by the workers in this industry. This poor perceived health was worse in women and increased regularly with age. Among the psychosocial factors studied, high quantitative and qualitative demand at work, inadequate resources for good work and to a lesser extent, inadequate prospects for promotion appear especially associated with poor perceived health. Other factors often associated with poor perceived health included young age at the first job and work hours that disrupt sleep rhythms (especially for women).
Our results show that this population of workers is especially vulnerable from the point of view of perceived physical and psychological health and is exposed to strong physical, organisational and psychosocial constraints at work. They also demonstrate that poor perceived health is associated with some psychosocial (such as high psychological demand and insufficient resources) and organisational factors at work. These results, in conjunction with those from other disciplines involved in studying this industry, may help the companies to develop preventive activities.
本研究旨在描述肉类行业员工（即在大型动物和家禽的屠宰、切割及去骨工作岗位上工作的员工）的自我感知健康状况，以及其与工作中的组织和社会心理限制因素之间的关系。
本次邮寄调查涵盖了法国布列塔尼四个地区肉类行业（牛肉、猪肉和家禽）的所有3000名员工，这些员工所在公司隶属于国家健康保险基金的农业分支。问卷询问了社会和人口统计学数据，以及描述其工作和工作组织情况的信息。工作中的社会心理因素根据Karasek问卷（工作需求、自由度和社会支持）进行描述。自我感知健康状况通过诺丁汉健康状况量表自我感知健康指标进行衡量。
本研究表明，该行业员工报告的健康状况不佳的比例很高。这种较差的自我感知健康状况在女性中更为严重，且随年龄增长而有规律地增加。在所研究的社会心理因素中，工作中的高数量和质量需求、良好工作所需资源不足以及在较小程度上晋升前景不佳，似乎尤其与较差的自我感知健康状况相关。其他常与较差自我感知健康状况相关的因素包括首次工作时年龄较小以及打乱睡眠节奏的工作时间（尤其是对女性而言）。
我们的研究结果表明，从自我感知的身心健康角度来看，这一工人群体特别脆弱，并且在工作中面临强大的身体、组织和社会心理限制因素。研究结果还表明，较差的自我感知健康状况与工作中的一些社会心理因素（如高心理需求和资源不足）以及组织因素有关。这些结果，与研究该行业的其他学科的结果相结合，可能有助于各公司开展预防活动。
