Injury prevention in the meat industry: Limited evidence of effectiveness for ergonomic programs in reducing the severity of musculoskeletal injuries
Date of this Version
Objective of the review:
To investigate the effectiveness of occupational health interventions in the meat processing industry on work and health-related outcomes.
Key terms were ‘meat processing industry’ including interventions and outcomes (e.g. ‘health promotion’, ‘work ability’, ‘sickness absence’, ‘health status’). A search of databases was conducted including: PubMed, Embase and the Cochrane Library, unpublished studies and grey literature for articles published between 1990 and January 8, 2013.
This document is currently not available here.
This document has been peer reviewed.