La produzione dei formaggi a
pasta filata. Tecniche semplificate per la prima mappatura dei rischi
professionali legati all’ergonomia nel settore artigiano lattiero
caseario
E. Maggiore
Ministero dell’Economia e delle Finanze. Commissione Medica di Verifica per la Regione Piemonte
Abstract
�Production
of “spun” cheese (mozzarella): application of the methodology of
pre-mapping discomfort and/or risks in the dairy products craft
industry�. Background and objectives: The aim of this study was
to describe in detail the rules of application of the method of
pre-mapping discomfort and/or risks (i.e. identification of sources of
risk present in the production process) in craft industries of the
dairy products sector and “spun” cheese “pasta filata” (mozzarella)
production. Method: Application of the method proposed by Colombini
et al. (1, 2) allowed identification of the main risks for
workers in the dairy products trade. Results and conclusions: These
risks mainly concern the muscular-skeletal apparatus (load handling,
repetitive movements, pulling and pushing movements, posture) but are
also due to uncomfortable microclimatic conditions and particular work
organization. A more detailed study of the risk due to biomechanical
overload of the upper limbs was made by applying the OCRA
mini-checklist, a new tool available that was validated in comparison
with the classic OCRA checklist. In addition, administration of the
questionnaire on upper limb and spinal disorders, proposed by the EPM
Research Unit, albeit with reservations considering the very limited
sample size, showed a positive prevalence of shoulder disorders and the
presence of minor disorders mainly of the lumbar spine.