罗燃燃, 王晨宇, 陈科, 徐慧萍, 唐传喜, 尹艳. 食品制造业员工工作相关肌肉骨骼疾患及影响因素分析[J]. 职业卫生与应急救援, 2025, 43(2): 144-149. DOI: 10.16369/j.oher.issn.1007-1326.2025.240487
引用本文: 罗燃燃, 王晨宇, 陈科, 徐慧萍, 唐传喜, 尹艳. 食品制造业员工工作相关肌肉骨骼疾患及影响因素分析[J]. 职业卫生与应急救援, 2025, 43(2): 144-149. DOI: 10.16369/j.oher.issn.1007-1326.2025.240487
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RUO Ranran, WANG Chenyu, CHEN Ke, XU Huiping, TANG Chuanxi, YIN Yan. Work-related musculoskeletal disorders and influencing factors among workers in a food manufacturing enterprise[J]. Occupational Health and Emergency Rescue, 2025, 43(2): 144-149. DOI: 10.16369/j.oher.issn.1007-1326.2025.240487
Citation: RUO Ranran, WANG Chenyu, CHEN Ke, XU Huiping, TANG Chuanxi, YIN Yan. Work-related musculoskeletal disorders and influencing factors among workers in a food manufacturing enterprise[J]. Occupational Health and Emergency Rescue, 2025, 43(2): 144-149. DOI: 10.16369/j.oher.issn.1007-1326.2025.240487
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食品制造业员工工作相关肌肉骨骼疾患及影响因素分析

Work-related musculoskeletal disorders and influencing factors among workers in a food manufacturing enterprise

    摘要
  • 摘要:
    目的 分析食品制造业员工工作相关肌肉骨骼疾患（WMSDs）的发生现况及其影响因素，为预防该行业员工WMSDs提供依据。
    方法 2023年10月，采用整群抽样的方法选取上海市某食品制造企业员工作为研究对象，采用《中文版肌肉骨骼疾患问卷》调查其过去1年中WMSDs的发生情况，并采用多因素logistic回归模型分析其影响因素。
    结果 本研究回收有效问卷597份，有效回收率为87.8%。食品制造企业员工WMSDs总发生率为38.9%，发生率最高的部位是颈部（23.5%），其次是肩部（19.6%）。多因素logistic回归分析结果显示：习惯手为左手、以不舒服的姿势工作、“每分钟做多次重复性操作”很频繁、工作部门人员短缺、工作中手腕经常放在硬且有棱角的物体边缘与WMSDs发生存在关联，相对于习惯手为右手、很少/从不以不舒服的姿势工作、很少/从不“每分钟做多次重复性操作”、工作部门人员不短缺、手腕不经常放在硬且有棱角的物体边缘的劳动者，其WMSDs的发生风险提高至1.56~3.47倍（均P＜0.05）。
    结论 食品制造业员工WMSDs发生率较高，以颈部和肩部较为常见。食品制造业员工WMSDs发生率受工效学因素（包括工作类型、工作组织和工作姿势）和个体因素的影响。建议企业加强员工职业健康教育和培训，增加劳动定员和工间休息，改善作业条件，避免采取不良作业姿势，以降低WMSDs的发生风险。

     

    Abstract:
    Objective To analyze the prevalence and influencing factors of work-related musculoskeletal disorders (WMSDs) among employees in the food manufacturing industry, providing a basis for the prevention of WMSDs among employees in this industry.
    Methods In October 2023, by a cluster sampling method, the employees from a food manufacturing enterprise in Shanghai were surveyed with Chinese version of the Musculoskeletal Disorders Questionnaireto investigate the WMSDs in the past year. Multivariate logistic regression analysis was conducted to identify the influencing factors.
    Results A total of 597 valid questionnaires were collected, with a valid response rate of 87.8%. The overall prevalence of WMSDs among these employees was 38.9%. The most commonly affected body part was the neck(23.5%), followed by the shoulders (19.6%). The results of multivariate logistic regression analysis showed that factors such as being left-handed, working in uncomfortable postures, frequently performing repetitive operations per minute, labor shortages in the workplace, and frequently resting the wrists on hard and sharp-edged surfaces were associated with the occurrence of WMSDs. The risk of WMSDs increased to 1.56 to 3.47 times(all P < 0.05) for these workers compared to those who were right-handed, rarely/never worked in uncomfortable postures, rarely/never performed repetitive operations, worked in adequately staffed departments, and did not frequently rest their wrists on hard and sharp-edged surfaces.
    Conclusions The prevalence of WMSDs among employees in the food manufacturing industry was relatively high, with the neck and shoulders being the most commonly affected areas. The prevalence of WMSDs was influenced by ergonomic factors (including job type, work organization, and working posture) and individual factors. Food manufacturing enterprises should enhance occupational health education and training for employees, and arrange work-breaks, improve working conditions, and avoid unfavorable working postures to reduce the risk of WMSDs.

     

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