Respiration function in meat processing workers

Introduction
Meat processing may be associated with changes in respiratory function. The aim of this study was to evaluate respiratory symptoms and lung function in meat processing workers employed in one meat processing industry located in Croatia.

Methods
Study was performed in 143 male and 66 female meat processing workers and in 121 male and 52 female as controls. Chronic respiratory symptoms were recorded in all studied subjects. Acute symptoms which develop during work shift were also analyzed. Lung function was measured by recording the maximal expiratory flow volume curve on which forced vital capacity (FVC); one second forced expiratory volume (FEV1) and maximal expiratory rates at 50% and the last 25% (FEF50, FEF25) were read.

Results
Most of the chronic respiratory symptoms were significantly higher in meat processing workers compared to controls. The prevalence of chronic symptoms was highest for nasal catarrh. Smokers and nonsmokers had similar prevalence of chronic respiratory symptoms. Most of the ventilatory capacity dates were significantly lower than predicted, particularly FEF50 and FEF25 indicating obstructive changes predominantly in smaller airways.

Discussion
Our data suggest that meat processing workers are prone to development of acute and chronic respiratory symptoms as well as lung function changes. The medical and technical preventive measures in the work environment should be recommended in meat processing industry.