Occupational Injuries and Illnesses among Oregon Seafood Product Preparation and Packaging Workers: Analysis of Workers' Compensation Disabling Claims, 2007 – 2013
The few occupational safety and health studies conducted in the seafood product preparation and packaging industry have shown high rates of musculoskeletal disorders and traumatic injuries. No study has previously been conducted in Oregon. This study’s objective was to describe and estimate rates of injury and illness among Oregon workers in the industry.
Oregon workers’ compensation disabling claims data were analyzed. Data from the Oregon Employment Department and the U.S. Census Bureau’s Local Employment Dynamics were used as denominators for estimating rates. Injury and illness characteristics (i.e., nature and body part affected) and incident circumstances (i.e., source and event) were coded using the Occupational Injury and Illness Classification System.
During 2007 to 2013, there were 188 disabling claims among an annual average of 1,118 workers. The average annual disabling claim rate was 240 per 10,000 workers. The claim rate for men (n=136) was 276 per 10,000 workers and for women (n=52) was 179 per 10,000 workers. Workers between the ages of 25 and 34 (n=51) had the highest claim rate of 358 per 10,000 workers. The most frequent incident characteristics and circumstances were: by nature - sprains, strains, tears (n=70, 37%); by body part - fingers (n=35, 19%) and back (n=28, 15%); by source - bodily motion or position (n=43, 23%); and by event - struck by objects (n=42, 22%) and overexertion (n=42, 22%).
Injury and illness prevention efforts should target workers experiencing the highest claim rates, including men and those aged 25 – 34.
Learning Areas:Occupational health and safety
Public health or related research
Describe injury and illness characteristics and incident circumstances for workers’ compensation disabling claims in the Oregon seafood product preparation and packaging industry. List annual average workers’ compensation disabling claim rates for the Oregon seafood product preparation and packaging industry. Discuss the utility of claims data for informing occupational injury and illness prevention efforts.
Keyword(s): Occupational Health and Safety, Surveillance
Qualified on the content I am responsible for because: I was the PI on this study. As a PhD student in Oregon State University's Environmental and Occupational Health program, I have worked as a research assistant on multiple occupational safety and health studies. My area of interest is occupational injury and illness prevention in the commercial fishing industry, which includes fish processing.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.