Workers′ compensation reported injuries among distillery industry workers, 2010–2019

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Abstract

Background: The objective of this study was to identify the most frequent type, nature, and cause of work-related injuries among distillery workers and the contributing factors for these events to target interventions to reduce injuries. Methods: Workers′ compensation first reports of injury (FROI) from the years 2010 through 2019 were obtained. Variables were created for “occupational category” and “cause of injury” for evaluation of the injurious events. The ratchet circular scan test was used to assess seasonal variation in injury, and kernel density estimation to assess rates of injury by calendar year. Results: A total of 974 FROIs were recorded over these 10 years; 908 of the injuries resulted in lost time, 65 resulted in no lost time, and 1 resulted in a fatality. The most common injuries reported were strains or tears, lacerations, and contusions (33.4%, 14.7%, and 13.5%, respectively). The most frequent anatomical sites of injury were the shoulders, fingers, and low back area (11.8%, 11.4%, and 8.9%, respectively). Barreling operation activities experienced the greatest frequency of work-related injury at 28.5% of all FROIs. A seasonal peak of injuries was observed during May and June. Conclusions: Implementing ergonomic and safety solutions for transportation and work tasks associated with barreling operations may significantly reduce the rate of work-related injuries in distillery workers. Injury prevention interventions should particularly target strain or tear injuries caused by repetitive motion or bodily reaction and overexertion. Contact with objects or machinery accounted for one-third of distillery industry FROIs.

Original languageEnglish
Pages (from-to)483-491
Number of pages9
JournalAmerican Journal of Industrial Medicine
Volume65
Issue number6
DOIs
StatePublished - Jun 2022

Bibliographical note

Funding Information:
The authors thank Steven Tucker and Tate Preston for their guidance on distillery production processes and foreducating the authors about the job duties of workers in the various jobs listed in the workers′ compensation database. The authors also thank Madison Liford for her assistance in obtaining the workers' compensation data from the Kentucky Injury Prevention Research Center databases. M. M.'s MPH degree and this project were supported by Grants T42OH010278 and U54OH007547 from the Centers for Disease Control and Prevention. This study was also partially supported by the Centers for Disease Control and Prevention under Cooperative Agreement Number U60OH008483-16.

Funding Information:
The authors thank Steven Tucker and Tate Preston for their guidance on distillery production processes and foreducating the authors about the job duties of workers in the various jobs listed in the workers′ compensation database. The authors also thank Madison Liford for her assistance in obtaining the workers' compensation data from the Kentucky Injury Prevention Research Center databases. M. M.'s MPH degree and this project were supported by Grants T42OH010278 and U54OH007547 from the Centers for Disease Control and Prevention. This study was also partially supported by the Centers for Disease Control and Prevention under Cooperative Agreement Number U60OH008483‐16.

Publisher Copyright:
© 2022 Wiley Periodicals LLC.

Keywords

  • Kentucky
  • bourbon production
  • distilling
  • injury prevention
  • occupational injury
  • workers′ compensation

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

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