Prevalence of recent occupational injury.

Introduction
Malaysia’s gross domestic product is heavily influenced by the food and beverage sector and the contribution of the industry to the national economy is expected to increase in the coming years. Thus, the need for employees in the food industry will continue to rise as this sector grows. Nevertheless, employees in the food industry are exposed to various occupational hazards that can lead to occupational injuries, mainly related to kitchen work. Given the increasing number of employees in the food industry and the rising trend of occupational injuries, this study was conducted to determine the prevalence of recent occupational injuries and their associated factors and predictors among food industry workers.
Methods
This cross-sectional study was conducted in 2023 among food industry workers in Selangor, Malaysia. The respondents were sampled using a multistage random sampling method. Data were collected via online self-administered questionnaires and analysed using descriptive statistics and logistic regression models in the SPSS software, version 25.
Results
A total of 250 responses were received from 342 samples, with an overall response rate of 73.0%. The prevalence of recent occupational injuries among food industry workers was 44.8%. Statistically, significant associations were present between occupational injuries and alcohol consumption (p = 0.001), poor knowledge (p = 0.031), poor compliance (p = 0.021), poor safety management (p = 0.021), poor safety training (p = 0.002), poor safety culture (p = 0.003), physical exposure (p < 0.001), and ergonomic exposure (p = 0.009). The predictors for recent occupational injuries among food industry workers were Malay (adjusted Odds Ratio; aOR = 2.60, p = 0.027, 95% Confidence Interval; CI = 1.116, 6.035), alcohol consumption (aOR = 5.31, p = 0.001, 95% CI = 2.042, 13.779), poor knowledge (aOR = 1.98, p = 0.032, 95% CI = 1.059, 3.691), poor safety culture (aOR = 2.44, p = 0.002, 95% CI = 1.372, 4.342), and exposure to physical hazards (aOR = 8.88, p < 0.001, 95% CI = 3.031, 26.014).
Conclusion
This study has found a high prevalence of occupational injuries among food industry workers, thereby highlighting the importance of addressing alcohol consumption, improving worker knowledge, enhancing work safety culture, and better control measures on exposure to physical hazards, especially among Malay workers. By prioritising these factors, employers can create safer work environments and minimise the risk of occupational injuries.

## 引言
马来西亚国内生产总值（Gross Domestic Product，GDP）深受食品饮料行业影响，且该行业对国民经济的贡献预计在未来数年将持续提升。因此，随着该行业的发展壮大，食品产业的用工需求将持续攀升。然而，食品产业从业者长期暴露于各类职业危害因素中，易引发主要与厨房作业相关的职业伤害。鉴于食品产业从业人数不断增长，且职业伤害发生率呈上升趋势，本研究旨在明确马来西亚食品产业从业者近期职业伤害的罹患率，及其相关影响因素与预测因子。

## 研究方法
本研究为横断面研究，于2023年在马来西亚雪兰莪州的食品产业从业者中开展。研究采用多阶段随机抽样法选取研究对象，通过线上自主填写问卷的方式收集数据，并使用SPSS 25统计软件中的描述性统计与逻辑回归模型对数据进行分析。

## 研究结果
本研究共从342份初始样本中回收有效问卷250份，整体应答率为73.0%。食品产业从业者近期职业伤害的罹患率为44.8%。统计学分析显示，职业伤害与饮酒行为（p=0.001）、安全知识匮乏（p=0.031）、合规性不足（p=0.021）、安全管理欠佳（p=0.021）、安全培训不到位（p=0.002）、安全文化薄弱（p=0.003）、物理因素暴露（p<0.001）以及人机工效暴露（p=0.009）均存在显著关联。本研究识别出的食品产业从业者近期职业伤害预测因子包括：马来族（调整后优势比（adjusted Odds Ratio，aOR）=2.60，p=0.027，95%置信区间（Confidence Interval，CI）=1.116~6.035）、饮酒行为（aOR=5.31，p=0.001，95%CI=2.042~13.779）、安全知识匮乏（aOR=1.98，p=0.032，95%CI=1.059~3.691）、安全文化薄弱（aOR=2.44，p=0.002，95%CI=1.372~4.342）以及物理危害暴露（aOR=8.88，p<0.001，95%CI=3.031~26.014）。

## 研究结论
本研究证实食品产业从业者职业伤害罹患率居高不下，由此凸显了针对性干预饮酒行为、提升从业者安全认知、强化作业安全文化，以及优化物理危害暴露管控措施的重要性，针对马来族从业者的相关干预尤为关键。通过优先管控上述影响因素，用人单位可构建更安全的作业环境，最大限度降低职业伤害发生风险。