Published Paper Details:

An exploratory study was conducted among 120 bakery workers working across various bakeries to evaluate the prevalence rate and potential risk factors associated with work-related musculoskeletal disorders and the discomfort they face. The specific objectives were to evaluate the risk factors to musculoskeletal discomfort experienced by the bakery workers. It was reported that the neck, upper back, lower back, right forearm, right wrist, hip, and lower legs were the places where the bakery workers reported of pains, aches, or discomforts. 97.5(81.2%) bakery workers reported of having pain in their neck, 96.6(80.5%) had pain in their upper back, 99.2(82.6%) had pain in their right forearm and right wrist, which was due to continuous movement while kneading and rolling dough, cleaning pans/trays, or working above their shoulder level. Almost, 99.2(82.6%) of the workers had pain in their lower back and hip region, which was due to lifting heavy loads and equipment repeatedly, bending and twisting while picking or placing loaded trays on the ground. Whereas, 99.2(82.6%) reported having pain in both of their lower legs due to standing for long working hours. Early detection and appropriate management such as consulting a doctor help in reducing the long-term discomfort, thus preventing the onset of a musculoskeletal disorder in the future. Muscles and tendons should be allowed to rest and recover at the first sign of pain; otherwise, the injury will become long-term and, in some cases, irreparable (https://www.ccohs.ca/oshanswers/diseases/rmirsi.html, n.d.). This paper focuses on and emphasizes the work-related musculoskeletal discomfort faced by bakery workers in their workplace, i.e., bakeries.