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Work-Related Musculoskeletal Disorders and Related Risk Factors Among Bakers: A Systematic Review Publisher Pubmed



Roveshti MM1 ; Pouya AB2 ; Pirposhteh EA3 ; Khedri B4 ; Khajehnasiri F5 ; Poursadeqiyan M2, 6
Authors
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Authors Affiliations
  1. 1. Department of Occupational Health and Safety Engineering, School of Health, Mazandaran University of Medical Sciences, Sari, Iran
  2. 2. Department of Occupational Health and Safety Engineering, School of Health, Ardabil Universityof Medical Sciences, Ardabil, Iran
  3. 3. Department of Occupational Health and Safety Engineering, Faculty of Medicine, Tarbiat Modares University, Tehran, Iran
  4. 4. Department of Social Work, Social Studies Faculty, Hanze University of Applied Science, Groningen, Netherlands
  5. 5. Department of Community Medicine, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Social Determinants of Health Research Center, Ardabil University of Medical Sciences, Ardabil, Iran

Source: Work Published:2024


Abstract

BACKGROUND: Work-related musculoskeletal disorders (WRMSDs) and ergonomic risk factors are very common in bakery workers. OBJECTIVE: The purpose of this study is to (1) assess the prevalence of musculoskeletal disorders among bakers because they use automated machines or traditional baking, and (2) to determine the strategies to prevent musculoskeletal disorders in bakers. METHODS: A systematic review of PubMed, Scopus, and Web of Science was conducted from the beginning to February 4, 2022, based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Mesh keywords and phrases were used to execute the search strategy. Information on MSDs and ergonomic risk factors in bakery workers was collected. Two reviewers worked independently on study selection, data extraction, and paper quality ranking. RESULTS: This study identified 14 papers from seven countries. Although the prevalence of MSDs in bakery workers has been studied, only a handful of them have been studied ergonomic risk factors, and the findings have been very limited. The association between different risk factors and MSDs seemed significant compared to many other occupational diseases. The traditional bread-baking system and lack of mechanization may increase the risk of MSDs in bakery workers. CONCLUSION: WRMSDs for bakery workers have been less studied than other occupational diseases. Our systematic review found several significant relations between the factors influencing the prevalence of MSDs. This study also showed the comparison of traditional and modern cooking systems with diseases of the upper limbs, shoulders, and back pain as possible fields for future research. © 2024-IOS Press. All rights reserved.
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