Ilardi Juan S
Instituto de Seguridad del Trabajo, Diego Portales Av. 2200, Puerto Montt, Región De Los Lagos, Chile.
Work. 2012;41 Suppl 1:5334-8. doi: 10.3233/WOR-2012-0052-5334.
The purpose of this ergonomic investigation is to establish a relationship between quality, productivity and risk of musculoskeletal disorder (MSD) in manual bone-removal process in the salmon fish industry. The method consists in a follow up study of 14 workers in a lane that processes salmon steak. Time between each steak (work cycle), quality of the steak's meat through inspection of deepness and length of the gapping generated by the manual bone-removal process and risk for musculoskeletal disorders through OCRA method were considered for this study. IMC and musculoskeletal Nordic Questionnaire of Kourinka were applied to the workers evaluated. Fourteen women worker's completed the evaluation, age 37.67 ± 8.1, with 65.27 ± 34.41 months of experience, with an IMC of 27.18 ± 3.87 (1.52 ± 0.057 meters of height) at the time of the evaluation. Time for deboning per steak averaged 38 ± 14 seconds with 68.33 ± 14.79 steaks per hour per worker. In quality terms, 74% of the steaks were qualified as "premium steaks" and 26% as "grade or industrial" (lower category and cheapest price). OCRA index for the right hand average 13.79 ± 4.59 and 3.59 ± 0.41 for the left hand. From Nordic questionnaire 80% of the workers manifested musculoskeletal symptoms in the right hand/wrist, followed up by shoulder with 60% of the workers and arm/elbow with over 50%. There was no statistically significant relationship between productivity and quality of the steak after manual bone removal process and between quality and MSD risk. However, there was a statistically significant relationship between productivity and MSD risk (p<0.05). Discussion around the results allows to see complementary results that did have strong correlation between MSD risk and the presence of lower grade salmon steaks and between areas that present musculoskeletal symptoms (MSS) and the intensity of the MSS (p<0.05). The results showed that further research is needed to validate these relationships, due to the increasing demands of health-care services from this productive sector, considering its importance for this region.
这项人体工程学调查的目的是在鲑鱼产业的手工去骨过程中，建立质量、生产率与肌肉骨骼疾病（MSD）风险之间的关系。该方法包括对一条加工鲑鱼排生产线的14名工人进行跟踪研究。本研究考虑了每块鱼排之间的时间（工作周期）、通过检查手工去骨过程产生的缝隙深度和长度来评估鱼排肉的质量，以及通过OCRA方法评估肌肉骨骼疾病的风险。对参与评估的工人应用了IMC和Kourinka的北欧肌肉骨骼问卷。14名女工完成了评估，年龄为37.67±8.1岁，工作经验为65.27±34.41个月，评估时的IMC为27.18±3.87（身高1.52±0.057米）。每块鱼排去骨的平均时间为38±14秒，每名工人每小时去骨68.33±14.79块鱼排。在质量方面，74%的鱼排被评为“特级鱼排”，26%被评为“等级或工业级”（较低等级且价格最便宜）。右手的OCRA指数平均为13.79±4.59，左手为3.59±0.41。根据北欧问卷，80%的工人右手/手腕出现肌肉骨骼症状，其次是肩部，60%的工人出现该症状，手臂/肘部超过50%的工人出现该症状。手工去骨后鱼排的生产率与质量之间，以及质量与MSD风险之间没有统计学上的显著关系。然而，生产率与MSD风险之间存在统计学上的显著关系（p<0.05）。对结果的讨论可以看到一些补充结果，即MSD风险与低等级鲑鱼排的存在之间，以及出现肌肉骨骼症状（MSS）的部位与MSS强度之间确实存在很强的相关性（p<0.05）。结果表明，鉴于该生产部门对医疗服务的需求不断增加，考虑到其对该地区的重要性，需要进一步研究来验证这些关系。
