Assignment 3 Every industry has its own peculiarities and occupational hazards specific to a type of job. Poultry industry is not an exception. Although roles and responsibilities for personnel involved in poultry industry at different levels vary, all of them are ultimately exposed to numerous hazards which are classified into the 5 categories by International Labour Organization (1), and include accidental, physical, chemical, biological and ergonomic factors. Accidental hazards or injuries according to International Labour Organization (1) include sprains and strains from slips and falls while carrying heavy loads or working in slippery areas soiled with excreta, or while operating related equipment and vehicle, burns from exposure to hot surfaces (e.g. .g. incubators, debeaking tools). Physical hazards include exposure to high levels of noise which can result in noise-induced hearing problems, exposure to various temperatures of heat or cold due to long outdoor work and resulting for instance in heat exhaustion, heat- or sun-induced dermatosis (1). Sources of noise in poultry production outside the barn can be fans, feeders, farm equipments which can result in noise levels well over 90dB. Birds are the main source of noise inside the barns. It is reported that sound levels inside the poultry house can range between 50 dB and 90 dB during the daytime and when the roosters crowed (2). Given that maximum permitted exposure to continuous noise for 8 hours is 85dB in all jurisdictions across Canada with the exception of Quebec (90dB) (3), poultry workers who are exposed to noise levels exceeding 85dB would be recommended to wear hearing protection devices (4). Chemical hazards involve exposure to organic dust (feathers, dande... ... middle of paper ... ...ten caused by humans. World Poultry. 2004; 20(10): 54-55. [cited Mar 21, 2012]. Available from: http://www.worldpoultry.net/chickes/diseases/outbreaks/disease-outbreaks-often-caused-by-humans-6425.html 20. MacMahon KL, Delaney LJ, Kullman G, Gibbins JD, Decker J, Kiefer MJ. Protecting poultry workers from exposure to avian influenza viruses. Public Health Rep. 2008; 123(3): 316-322. 21. Communicable disease control guidelines for prevention of zoonotic diseases from petting zoos and open farms. BC Centre for Diseases Control, 2011. 22. Doyle MP & Erickson MC. Reducing the carriage of foodborne pathogens in livestock and poultry. Poult Sci. 2006; 85(6): 960-973. 23. Quandt SA, Grzywacz JG, Marin A, Carrillo L, Coates ML, Burke B & Arcury TA. Illnesses and injuries reported by Latino poultry workers in Western North Carolina. Am J Ind Med. 2006; 49(5): 343-351.
Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
Makousky, David Tangley, Laura Loeb, Penny Holstein, William J. Thorton, Jeannye, "Hay feed might stop infections from meat." U.S. News & World Report 125.11(1998): middlesearchplus. EBSCO.web.27.Oct.2011
OSHA regulations give full disclosure to employees about workplace hazards. Businesses that produce or import chemicals of any sort must review the dangers associated with these chemicals and have them labeled accordingly. They must also prepare material safety data sheets to go with any delivered chemicals. This will describe technical information as well as hazardous effects from exposure and the appropriate protective measures. Any employees wh...
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
It is important for business management to develop and promote sound health and safety policies and to consider, not only the legal requirements and the possibility of prosecution, but also the possibility of an employee personal injury claim.
http://www.healthpolitics.com/program_transcript.asp?p=bird_flu#1> MayoClinic.com -.
Wear gloves and proper cloths if handling the infected animals to prevent the direct contact.
The purpose of this paper is to focus on a subject within my educational field that I can research and inform the public about. I plan to become a veterinarian .which would require my daily contact with humans and animals. Zoonotic diseases are risk factors that I have to be aware of in order to protect myself as well as my patients and their owners. Luckily developments in medicine have made it possible to cure zoonotic diseases and even prevent them from ever being contracted.
Industrial farmers see chicken and other animals such as: cow, pigs, and goat as egg and dairy production and not as an intellectual individuals. From the birth of a baby chick to their death on the production line, chicken endure pain and suffer through out their entire short lives. Baby chicks are de-beak then they are move to battery cages that are wired up high in warehouses that are filled with artificial lighten. The cages are so confined that the ...
Tom Regan, “The Case for Animal Rights,” in In Defense of Animals, ed. Peter Singer (Oxford: Blackwell, 1985), 21. U.S. Department of Agriculture, National Agricultural Statistical Services, Livestock Slaughter. 2005 Summary, March 2006: USDA, NASS, Poultry Slaughter: 2005
Chickens are the most abused farm animals. In supermarkets chickens are different than they were 40 years ago because of the conditions they go through in the factory. Factory workers put these chickens or hens through chronic pain and it effects them greatly. Chicks are "debeaked" by searing their beaks off with a hot blade. "The beaks of chickens, turkeys, and ducks are often removed in factory farms to reduce the excessive feather pecking and cannibalism seen among stressed, overcrowded birds" (The National Humane Education Society). Egg laying animals can also be starved to shock their bodies into molting. Force molting is when chickens or hens are starved or denied any food for up to two weeks. This can contribute to suffering or early disease of chickens. "It's common for 5% to 10% of hens to die during the forced molting process" (Lin, Doris). Factory farms dominate food production and put animals through abusive environments that cause them
Zinsstag J, Schelling E, Roth F, Bonfoh B, de SD, et al. Human benefits of animal interventions for zoonosis control. Emerg Infect Dis. 2007;13:527–531
Chemical and fire hazards in the workplace cause serious injuries that in most cases are fatal.
These effects will most likely harm their daily health severely and could take its toll, with the exposure to asbestos, hazardous chemicals, stress, fatigue, extreme heat etc. The employee could develop diseases, such as forms of cancers, tumours, or physical injuries as such. Physical Injuries could include, cuts, bruises, sprains, etc. which require medical or first-aid attention. Injured employees, cannot work productively and will need time off work. Also, the family of the worker will also take the burden of financial costs associated with seeking medical attention and performing operations as such. These costs can further intensify when the injured family member cannot earn money due to their sickness, and where another family member may be forced to resign from their job in order to take care of the injured family member. Furthermore, hospital waiting times can also mean lost time for families being
A hazard is defined as an activity or object that has the potential to cause harm if contact is made with the person, object or activity (MHS, 1996; Harmse, 2007; HSE, 2006). These hazards in a work place need to be identified and dealt with accordingly to prevent any harm to employees or any individual acquainted to a certain activity or establishment. The key roles and principles of occupational hygiene are Anticipation, Identification, Evaluation and Control (Schoeman and van den Heever, 2014; Harmse, 2008; SAMTRAC, 2012). To practise in accordance to the above principle; a hazard identification and risk assessment needs to be conducted. Anticipation is the foreseeing of the activity