Occupational Health Hazards as Perceived by Poultry Processing Slaughterhouse Workers | ||||
| The Medical Journal of Cairo University | ||||
| Article 6, Volume 86, June, June 2018, Page 1129-1138 PDF (534.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjcu.2018.56127 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| HANAA H. MOHAMMED, M.Sc.; SANEYA M. RIZK, D.N.Sc.; EBTESAM M. EBIED, D.N.Sc. | ||||
| The Departments of Community Health Nursing* and Gerontological Health Nursing**, Faculty of Nursing, Cairo University | ||||
| Abstract | ||||
| Abstract Background: Poultry workers are exposed to a variety of occupational health hazards on a daily basis. Aim of the Study: The study aimed to assess occupational health hazards as perceived by poultry processing slaughter-house workers. A descriptive exploratory research design was utilized. Material and Methods: Setting; the study was conducted in large poultry slaughterhouse at El-Menofia Governorate. A systematic random sample of 278 poultry workers was selected. one tool was used to collect data which includes 4 parts demographic data, occupational and medical history of worker, health habits and life style and workers' perception of occupational health hazards which consists of knowledge of workers about physical, chemical, mechanical, psychological and biological hazards and self reported practices. Results: Reveals that 46.8% of workers aged more than 30 years old. Furthermore 71.9% of workers had unsatisfactory level of knowledge. While 80.6% of workers had unsatisfactory level of self reported practices. There was a highly statistical significant correlation between the workers' total knowledge and their self reported practices (p=0.0001). There was also a highly statistical significant correlation between workers' educational level, knowledge and self reported practices (p=0.0001). Conclusion: Study concluded that workers had unsatis-factory level of perception (knowledge and self reported practices) regarding occupational health hazards they are exposed to. Recommendations: It is recommended to raise workers' awareness about occupational hazards they are exposed to through occupational health programs to promote workers' health, ensure safety and enhance productivity. | ||||
| Keywords | ||||
| Occupational hazards – Poultry workers – Work-ers' perception | ||||
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