MUSCULOSKELETAL DISORDERS (MSDs) AMONG WORKERS IN FROZEN

FOOD PROCESSING INDUSTRY

NUR AIMIE BINTI ABD WAHAB

UNIVERSITI TEKNOLOGI MALAYSIA

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MUSCULOSKELETAL DISORDERS (MSDs) AMONG WORKERS IN FROZEN

FOOD PROCESSING INDUSTRY

NUR AIMIE BINTI ABD WAHAB

A project submitted in fulfillment of the

requirements for the award of the degree of

Master of Science (Safety, Health and Environment)

Faculty of Chemical Engineering

Universiti Teknologi Malaysia

JUNE 2014
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I declare that this project report entitled Musculoskeletal Disorders (MSDs) among
Workers in Frozen Food Processing Industry is the result of my own research
except as cited in the references. The thesis has not been accepted for
any degree and is not concurrently submitted in candidature
of any other degree.

Signature :
Name of Supervisor : DR. ANWAR JOHARI
Date :
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I declare that this project is the result of my own research except as cited in the
references.

Signature :

Name : NUR AIMIE BINTI ABD WAHAB

Date :
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Specially dedicated to my parents and family

ABD WAHAB BIN MOHAMAD

SALNIAH BINTI OMAR

NUR AMIRA BINTI ABD WAHAB

MOHD RIDZUAN BIN ABD WAHAB

MUHAMMAD ZULHAKIM BIN ABD WAHAB

NUR ANISA BINTI ABD WAHAB

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ACKNOWLEDGEMENT

In completing this project, I was in contact with many people, researchers,

course mates and lecturers. They have contributed towards my understanding and
thoughts. In particular, I wish to express my sincere appreciation to my project
supervisor, Dr. Anwar bin Johari, for encouragement, guidance, critics and
friendship. I am also very thankful to the Halal cum Safety Executive from Figo
Foods Sdn. Bhd., Mdm. Siti Aminah Bt. Haji Mohd Nor for her guidance, advices
and help. Without their unfailing support, this project would not have been the same
as presented here.

I am also thankful to Universiti Teknologi Malaysia for providing well-

equipped library facilities and easy-access internet connection that make my whole
research process smooth.

My sincere appreciation also extends to my beloved family and my fellow

postgraduate students. Their point of views and tips are useful indeed. Unfortunately
it is not possible to all of them in this limited space.
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ABSTRACT

Manufacturing industries such as food processing industry is consisting varies

of hazards exposure that can cause health problems such as musculoskeletal
disorders among their workers. A study is conducted to determine the physical risk
factors that lead to MSDs and their association with MSDs occurrence. In this study,
20 workers from Figo Foods Sdn. Bhd. are interviewed. From the results, about 50%
of work posture elbow at or more than shoulder position are often involved with
daily work task among workers. For the region of musculoskeletal pain, about 50%
of the respondents are experienced lower back pain and 15% feel uncomfortable with
their lower back. In terms of relationship trunk bending more than 600 influence the
lower back pain (X2:16.619, P:0.034), arm extension or abduction influence the left
wrist pain (X2:16.619, P:0.013), right wrist pain (X2:16.619, P:0.046), left leg pain
(X2:16.619, P:0.015), and right leg pain (X2:16.619, P:0.015). While for elbow at or
more than shoulder position, this work posture is influence the left elbow or arm
pain (X2:16.619, P:0.005) and elbow more than shoulder position is influence the
left wrist pain (X2:16.619, P:0.018). For work outside the midline, its is also
influence with left wrist pain (X2:16.619, P:0.013), left leg pain (X2:16.619, P:0.05)
and right leg pain (X2:16.619, P:0.05). Besides, wrist bend from midline is
influence the right wrist pain (X2:16.619, P:0.002). As conclusion, this study shows
that there are only six work posture have significant relationship with pain level
among workers.
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ABSTRAK

Industri pembuatan seperti industrti pemprosesan makan sejuk beku

melibatkan pelbagai hazad yang boleh menyebabkan pelbagai masalah kesihatan
seperti kesakitan otot muskuloskeletal (MSDs). Satu kajian telah dilakukan untuk
menentukan faktor risiko yang menyumbang kepada kesaitan otot muskulosketal dan
hubungannya dengan kejadian MSDs. Dalam kajian ini, 20 orang pekerja daripada
Figo Foods Sdn. Bhd. telah ditemubual. Hasil kajian menunjukkan 50% postur kerja
siku pada atau lebih daripada kedudukan bahu terlibat dalam aktiviti seharian
pekerja. Bagi bahagian otot muskuloskeletal yang kerap sakit, sebanyak 50%
daripada responden mengalami sakit bawah belakang dan 15% tidak selesa dengan
bahagian bawah belakang mereka. Dari segi hubungan, badan membengkok lebih
daripada 60o mempengaruhi sakit bahagian bawah belakang (X2:16.619, P:0.034),
dan lengan ke belakang mempengaruhi kesakitan pergelangan kiri tangan
(X2:16.619, P:0.013), kesakitan pergelangan kanan tangan (X2:16.619, P:0.046),
kesakitan kaki kiri (X2:16.619, P:0.015) dan kesakitan kaki kanan (X2:16.619,
P:0.015). Manakala postur, siku pada atau lebih daripada kedudukan bahu
mempengaruhi kesakitan siku atau lengan kiri (X2:16.619, P:0.005) dan siku
melebihi kedudukan bahu mempengaruhi kesakitan pergelangan tangan kiri
(X2:16.619, P:0.018). Bagi bekerja diluar daripada garis tengah badan pula, postur
ini mempengaruhi kesakitan pergelangan tangan kiri (X2:16.619, P:0.013), kesakitan
kaki kiri (X2:16.619, P:0.05) dan kanan (X2:16.619, P:0.05). Selain itu, pergelangan
tangan membengkok daripada garis tengah badan mempengaruhi kesakitan
pergelangan tangan kanan (X2:16.619, P:0.002). Kesimpulannya, kajian ini
menunjukkan hanya enam postur kerja mempunyai hubugan dengan tahap kesakitan
di kalangan pekerja.
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TABLE OF CONTENTS

CHAPTER TITLE PAGE

DECLARATION ii

DEDICATION iv

ACKNOWLEDGEMENT v

ABSTRACT vi

ABSTRAK vii

TABLE OF CONTENTS viii

LIST OF TABLES xii

LIST OF FIGURES xiii

LIST OF SYMBOLS xiv

LIST OF APPENDICES xv

1 INTRODUCTION

1.1 Background of study 1

1.2 Statement of the problem 2

1.3 Objectives 5

1.4 Research question 5

1.5 Research hypothesis 6

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1.6 Scope 6

1.7 Significant of study 7

2 LITERATURE REVIEW

2.1 Introduction 9

2.2 Musculoskeletal disorders 10

2.2.1 Back pain 13

2.2.2.1 Upper back pain 14

2.2.2.2 Lower back pain 14

2.2.2 Upper limb disorders 14

2.2.3 Lower limb disorders 15

2.3 Risk factors lead to musculoskeletal disorders 16

2.3.1 Physical risk factors 16

2.3.2 Psychosocial work factors 18

2.3.3 Environmental factors 18

2.4 Frozen food processing industry 19

2.5 Previous study 20

2.6 Summary 21

3 RESEARCH METHODOLOGY

3.1 Introduction 22

3.2 Location 22

3.2.1 Workstation and work task 25

3.3 Respondents 26

3.4 Survey procedure 27

3.4.1 Literature review 28

3.4.2 Construct interviews contents 28

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3.4.2.1 Section A 28

3.4.2.2 Section B 29

3.4.2.3 Section C 30

3.4.3 Field observation 30

3.4.4 Interview conducted 31

3.4.5 Data collection 31

3.4.6 Statistical analysis 32

3.4.6.1 Descriptive analysis 32

3.4.6.2 Inferential analysis 32

4 RESULT AND DISCUSSION

4.1 Introduction 34

4.2 Respondents background information 34

4.3 Work posture 39

4.4 Region of musculoskeletal pain and its pain and

frequency level 45

4.5 Relationship between interested variables 52

4.5.1 Relationship between respondents

background information and pain levels score 52

4.5.2 Relationship between work postures and pain

level 54

5 CONCLUSION

5.1 Conclusion 60

5.2 Recommendation 61

REFERENCES 63
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APPENDIX 69
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LIST OF TABLES

TABLE NO. TITLE PAGE

2.1 Types of musculoskeletal disorders (MSDs) 11

2.2 The previous study on MSDs among food industrys workers 20
4.1 Background information of respondents 35
4.2 Work posture and its frequency level 40
4.3 Pain level in different body parts and its frequency 45
4.4 Relationship between socio-demographic variable with score of
pain level 53
4.5 Relationship between work postures and pain level for neck and
back 54
4.6 Relationship between work posture and pain level for upper
limbs region 57
4.7 Relationship between work posture and pain level for lower
limbs region 58
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LIST OF FIGURES

FIGURE NO. TITLE PAGE

1.1 Distribution of musculoskeletal disorders 2008 3

2.1 Human musculoskeletal system 11
3.1 Sampling location 23
3.2 Work task at the Figo Foods Sdn. Bhd. 23
3.4 Flow chart of manufacturing process in Figo Foods Sdn. Bhd. 24
3.5 Flow chart of methodology 27
4.1 Age of respondents 37
4.2 Work task for packing and processing section 37
4.3 Percentages of hand dominance of respondents 38
4.4 Percentages of work period of respondents 38
4.5 Percentages of aching experienced for six months ago 38
4.6 Frequency of work posture 43
4.7 Pain level in different human body parts 48
4.8 Frequency level in different human body parts 49
4.9 Relationship between demographic variable with score of pain
level 53
4.10 Work postures that have significant relationship with a few part
of human body based on p-value less than 0.05 59
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LIST OF SYMBOLS

ACGIH - American Conference of Governmental Industrial Hygienists

BP - Back Pain
DAW - Days Away from Work
DIR - Department of Industrial Relations
EMG - Electromyography
EASHW - European Agency for Safety and Health at Work
HAS - Health and Safety Authority
HSE - Health and Safety Executive
LLDs - Lower Limb Disorders
MGCC - Malaysian-German Chamber of Commerce & Industry
MSDS - Musculoskeletal Disorders
REBA - Rapid Entire Body Assessment
SHC - Schiffert Health Center
SPSS - Statistical Package Social for Sciences
TMR - Transparency Market Research
UEMSDs - Upper Extremity Musculoskeletal Disorders
ULDs - Upper Limb Disorders
WHO - World Health Organization
WSIB - Workplace Safety and Insurance Board
X2 - Chi Square
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LIST OF APPENDICES

APPENDIX TITLE PAGE

A Section A: Respondents background information 70

B Section B: Work posture 71

C Section C: Region of musculoskeletal pain 73

D Output of SPSS for Chi Square Test 74

E Permission letter for Figo Foods Sdn. Bhd. 78