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 A search of databases was conducted including: PubMed, Embase and the Cochrane Library, unpublished studies and grey literature for articles published between 1990 and January 8, 2013.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 has been peer reviewed.