Occupational Risk Factors for Health Disorders in Dairy Production (Literature Review)

In the context of modern challenges and threats of Russian Federation food security, minimizing the occupational risk to the health of workers in the production of food products becomes more important. The aim of the study is summarizing federal and foreign publications on the UK. A descriptive review of the sources of scientific information contained in Russian and international search systems (eLIBRARY, RSCI, Cyber Leninka, Google Scholar, PubMed) from 2000 till 2021 was carried out. The review includes original articles on quantitative observational studies and reviews on the problem under study. More than 100 sources have been analyzed, the work highlights information from 35 publications that most fully reflect the search problem. It has been established that working conditions in the production of dairy products are characterized by a multifactorial negative impact on workers, the main adverse factors are production noise, low or high air temperature, insufficient lighting, air pollution of the working area with harmful chemicals and dust, and physical overload. The impact of harmful working conditions leads to an overstrain of the functional systems of the body of workers, which is manifested in a decrease in working capacity in the dynamics of the work shift and health disorders. During periodic medical examinations, workers are diagnosed with diseases of the circulatory system, respiratory organs, nervous, musculoskeletal systems and connective tissue, diseases of the ear and mastoid process, and pathologies of the reproductive system. The results of the review indicate the need for further comprehensive studies of quantitative indicators of risk factors and patterns of their impact on the health of workers, the results of which can form the basis for the development of reasonable prevention measures.