Objective assessment of knife sharpness over a working day cutting meat.

Knife sharpness is one of multiple factors involved in musculoskeletal disorders in industrial meat cutting. The aim of this study was to objectively evaluate, in real working situations, how knife sharpness changed over a working day cutting meat, and to analyse the impact of sharpening, steeling and meat-cutting activities on these variations. Twenty-two meat-cutting workers from three different companies participated in the study.

Similarities between work related musculoskeletal disorders and slips, trips and falls.

Most occupational risks manifest themselves through movements performed at work, for example musculoskeletal disorders, slips, trips and falls. Research focusing on such risks often differentiates diseases from accidents. All these risks prove to be diffuse, widespread, emergent and devoid of an external harmful hazard, when analysed through their common vector, i.