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Setor da panificação : principais riscos e fatores de risco laborais, doenças profissionais associadas e medidas de proteção recomendadas
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Introdução/ enquadramento/ objetivos: Os profissionais a trabalhar em equipas de Saúde Ocupacional, mesmo que não diretamente ligados ao setor da Panificação, podem receber trabalhadores com esses antecedentes laborais, pelo que poderão sentir necessidade de aprofundar um pouco os seus conhecimentos na área. Os profissionais do setor da Panificação estão sujeitos a diversos riscos/ fatores de risco, alguns dos quais pouco divulgados; para além disso, a generalidade da bibliografia consultada aborda riscos específicos e parcelares, não sendo fácil encontrar uma perspetiva global, a nível de Saúde Ocupacional. Metodologia: Pergunta protocolar: Quais os principais fatores de risco e riscos existentes para os profissionais do setor da Panificação, bem como doenças profissionais associadas e medidas de proteção recomendadas? Foi realizada uma pesquisa em dezembro de 2015 nas bases de dados “CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina e Academic Search Complete”. Conteúdo: Os principais riscos/ fatores de risco associados ao setor da Panificação relacionam-se com o manuseamento de cargas, posturas forçadas/ mantidas e eventuais LME (lesões músculo-esqueléticas); agentes biológicos e alérgenos; disrupção cronobiológica; iluminância desadequada; eventual desconforto térmico (devido a temperaturas elevadas e diferença de temperaturas); bem como algum ruído, vibrações e eventuais lesões associadas às máquinas utilizadas. Conclusões: A generalidade dos trabalhadores deste setor profissional não se apercebe da importância ou intensidade de alguns riscos, pelo que, por vezes, menospreza algumas medidas de proteção coletiva e/ ou individual. As principais doenças profissionais neste setor mencionadas na bibliografia consultada são a asma, a hipoacusia e, eventualmente, algumas lesões músculo-esqueléticas. As principais medidas de proteção coletiva e individual destacadas para este setor não foram referidas de forma explícita em nenhum dos trabalhos consultados. A escassez de bibliografia publicada impede que a realidade portuguesa esteja retratada, pelo que seria pertinente motivar os profissionais da saúde ocupacional que trabalham no ramo (ou venham a trabalhar) para investigar aspetos relevantes do tema, divulgando as conclusões obtidas através da publicação de artigos.
Introduction: Professionals working in occupational health teams, even if not directly connected to the Bakery sector can receive workers with these employment history. The Bakery industry professionals are exposed to various risks / risk factors, some of which are poorly understood; in addition, most of the literature addresses specific partial risk, it is not easy to find a global perspective, in the context of Occupational Health. Methodology: Question protocol: What are the main risk factors and risks for the Bakery industry professionals, as well as associated professionals diseases and recommended protective measures? A survey was carried out in December 2015, in the databases “CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina and Academic Search Complete. “ Content: The main risks/ risk factors associated with the Bakery sector relate to the handling of loads, forced/ maintained postures and associated lesions; biological agents and allergens; chronobiological disruption; inadequate luminance; thermal discomfort (due to high temperatures and temperature differences); noise, vibrations and possible injuries associated with used machines. Conclusions: The majority of workers in this professional sector is not aware of the importance or intensity of some risks, so they sometimes belittles that some collective or individual protection measures are not necessary. The main occupational diseases in this industry mentioned in the bibliography are asthma, hearing loss and possibly some musculoskeletal injuries. The main collective and individual protection measures outlined for this sector were not mentioned explicitly in any of the studies reviewed. Not only the data presented in this review resumes what the latest was published on occupational health in this sector (in Portuguese and using articles that addressed sketchy aspects and written in other languages), in order to provide easy access to this information from the professionals that begin in this sector; but also realized that the situation in Portugal is not sufficiently depicted, so it would be relevant motivate occupational health professionals working in the field (or that will work) to investigate relevant aspects of the issue, disseminating the findings obtained through the publication of articles.
Introduction: Professionals working in occupational health teams, even if not directly connected to the Bakery sector can receive workers with these employment history. The Bakery industry professionals are exposed to various risks / risk factors, some of which are poorly understood; in addition, most of the literature addresses specific partial risk, it is not easy to find a global perspective, in the context of Occupational Health. Methodology: Question protocol: What are the main risk factors and risks for the Bakery industry professionals, as well as associated professionals diseases and recommended protective measures? A survey was carried out in December 2015, in the databases “CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina and Academic Search Complete. “ Content: The main risks/ risk factors associated with the Bakery sector relate to the handling of loads, forced/ maintained postures and associated lesions; biological agents and allergens; chronobiological disruption; inadequate luminance; thermal discomfort (due to high temperatures and temperature differences); noise, vibrations and possible injuries associated with used machines. Conclusions: The majority of workers in this professional sector is not aware of the importance or intensity of some risks, so they sometimes belittles that some collective or individual protection measures are not necessary. The main occupational diseases in this industry mentioned in the bibliography are asthma, hearing loss and possibly some musculoskeletal injuries. The main collective and individual protection measures outlined for this sector were not mentioned explicitly in any of the studies reviewed. Not only the data presented in this review resumes what the latest was published on occupational health in this sector (in Portuguese and using articles that addressed sketchy aspects and written in other languages), in order to provide easy access to this information from the professionals that begin in this sector; but also realized that the situation in Portugal is not sufficiently depicted, so it would be relevant motivate occupational health professionals working in the field (or that will work) to investigate relevant aspects of the issue, disseminating the findings obtained through the publication of articles.
Descrição
Palavras-chave
Saúde ocupacional Saúde do trabalhador Medicina do trabalho Padeiro Panificação Occupational health Occupational medicine Baker Baking
Contexto Educativo
Citação
SANTOS, Mónica, ALMEIDA, Armando - Setor da panificação: principais riscos e fatores de risco laborais, doenças profissionais associadas e medidas de proteção recomendadas, Revista Portuguesa de Saúde Ocupacional Online, ISSN 2183-8453, 2016, 2, S53-S61