Exposure to occupational hazards among bakers and their coping mechanisms in Ghana

Abstract

Abstract Abstract:  Studies on the exposure to occupational hazards among bakers and the strategies they employ to control occupational hazards are lacking in Ghana. In this study, we aimed at examining the exposure to occupational hazards among bakers in the Kumasi Metropolis of Ghana and further explore their coping mechanisms. By employing a cross-sectional design, the study was conducted among 172 bakers in the Kumasi Metropolis of Ghana. We found that the participants were exposed to different types of occupational hazards, including physical (noise, flour dust/smoke, fire, and high temperature), biological (mosquitoes, insects and rodents), psychosocial (stress, verbal abuse, and poor interpersonal relationship), chemical (chemicals in the local soap used to clean and wash napkins after baking), and ergonomic hazards (standing, sitting and bending repetitively). The health risks associated with exposure to the different forms of occupational hazards include rhinitis, excessive cough, irritation of the eye and wheezing, resulting in breathlessness, burns, scalds, dizziness and bodily pain (lower back pain, shoulder pain, neck pain, pain in the hand and, muscle spasm and pain in the leg). The coping mechanisms employed to control occupational hazards comprise the use of a wooden and metallic peel to place and remove bread from the oven, use of peel to move excess fire from the oven, use of mosquito repellent and coil, rest breaks and staying hydrated. The findings of this study are therefore critical to informing policymakers in implementing occupational health and safety policies to safeguard the health of bakers in Ghana and other LMICs.