Interventional environmental study and health survey among workers in metal pickling departments

Pickling is a process for the removal of a scale, oxides, or other impurities from a metal surface by immersion in an inorganic acid, usually sulfuric acid, hydrochloric acid, nitric, hydrofluoric, or phosphoric acid. This research aims at environmental assessment, health survey and biological monitoring of metals for workers engaged in the process of metal pickling in steel industry. Our study design is an interventional study that includes environmental assessment of the work place for hydrochloric acid and chlorine gas, clinical evaluation, ECG, ventilatory functions and biological measurements of metals [Ca, Pb, Cd. Cu. and Mn.]. We suggested ventilation means to ameliorate workplace conditions. Reassessment of air quality is tested. Very high environmental measures of HCL and Cl[2] were found in metal pickling ward that responded dramatically to enhance exhaust ventilation means [p<0.01]. Metal screening revealed low mean value of calcium both total and ionized levels, 15 cases of high Pb, 3 cases of high Cd. and 3 cases with high Cu. We concluded that environmental and engineering control measures besides the use of personal protective equipment is important in minimizing exposure hazards. Exposure to metals leached from steel surfaces during pickling is a great hazard affecting the level of body trace elements. We recommend enhancing the ventilation and the use of personal protective equipment [PPE]. Raising the awareness of all workers about the importance of use of PPE is mandatory

Prevalence of infectious diseases among food and beverage handlers in an industrial setting

Food handlers play a major role in ensuring food safety throughout the chain of producing, processing, storage and preparation. Mishandling and disregard for hygiene measures on their part may result in food contamination and its attendant consequences. The objective of this study was designed to assess the health status of food handlers in an industrial setting. A descriptive, cross-sectional study was carried out on 32 food handlers operating in one of steel factories. They were interviewed and inspected using a structural questionnaire administered by researchers. Full clinical examination and investigations involved CBC, chest X-ray, sputum culture for TB, stool analysis and culture for shigella, Widal test and hepatitis A, B, C markers. The research team also arranged educational training course to improve the hygienic knowledge of food handlers This study revealed, 3.1% had a +ve HCV and a high prevalence of parasitic infestations was found in 72% with positive parasitic cysts and 12.5% with positive parasitic ova. Salmonella typhi type O carriers in the studied food handlers represented 6.3%. Regarding hepatitis, 3.2% had a positive HCV antibodies. Thirty cases [94%] had long hand nails and lack sanitary knowledge concerning food handling. This study has revealed a poor knowledge and practice of food hygiene among food handlers. It is recommended that a massive health education campaign directed at both the public and food handlers be embarked on, to reduce prevalence of food born illnesses and to enable people take necessary steps to prevent food borne diseases