Biological Health Hazards Among Cheese Industry Workers
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- Category: Vol. 78, December 2010
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Biological Health Hazards Among Cheese Industry Workers,SAWSAN F. HELAL and WESSAM S. ABDEL-SHAFY
Abstract
Objectives: The current work aimed at assessment of biological health hazards among cheese industry workers.
Subjects: The work was conducted on 34 male workers involved in cheese industry and a matched unexposed control group (n=35).
Methods: (A) All workers were interviewed using a special questionnaire including occupational history; and full clinical examination was performed. (B) Tests were done to detect of some pathogenic organisms. such as: Staphylococci, Brucella melitensis, Salmonella, Ecoli O157, Campylobacter jejuni, and Listeria monocytogenes in the end product cheese by culture. (C) Tests were done to detect of the above organisms in serum of exposed workers and control groups.
Results: We found that there were statistically significant differences between the exposed and the control groups as regards the presence of infections with Staphylococci and Brucella melitensis which matched with results of cheese cultures. There was no statistically significant difference between cheese workers !910 years duration of exposure and those >10 years as regards different infections. There was no statistically significant difference between cheese workers !920 years age and those >20 years as regards different infec-tions.
Conclusion: There were statistically significant differences between the exposed and the control groups as regards the presence of infections with Staphylococci and Brucella meliten-sis matched with the results of cheese cultures.
Recommendation: Biological health hazards could be prevented through proper hygienic measurements for personnel and regular equipments sanitation, engineering control, medical and legislative measures. The medical measures will help in early detection of acute infections, prevention of outbreaks and demonstration of chronic infections and carriers. This can be partly achieved by developing an effective occupational health service for the workers. Regular awareness programs should be conducted to impart knowledge regarding safer work procedures, the use of personal protective equipments, and to avoid direct contact with raw materials and transmission of infections.