Some COSHH Hazards in the Meat Industry

Infectious Risks There is a possibility of “zoonotic” infections from the handling of animals. Possible hazards include bacteria such as campylobacter and salmonella, viral infections such as “orf” from sheep, fungal infections such as ringworm and parasites such as toxoplasmosis. In practice serious infections are rare among slaughterhouse workers and meat handlers. The standard hygiene controls appear to be effective at controlling the risk. However there may still be a risk so in some plants the risk will have to be assessed and employees informed about it. The HSE produces guidance on the common occupational
zoonoses.

Cleaning and Disinfectant Materials Many cleaning materials used in the industry are irritant and some are toxic. Problems can be worse if certain types of material are mixed together. The HSE publishes a useful information sheet on disinfectants.

Food Ingredients Although they are safe to eat some food additives and ingredients can be hazardous when workers are exposed in the workplace. Flour dust is the second commonest cause of occupational asthma in the UK. Other spices or seasoning products can be irritant or can cause allergies.

The Seasoning and Spice Association provide advice on appropriate exposure levels. For example, dried horseradish flakes/granules, whole and ground mustard seeds, ground cayenne, chilli powder, ground black and white pepper, and galangal (Thai ginger) are irritants. The SSA recommends an exposure limit of 3 mg. per cubic metre (as opposed to 10 mg. per cubic metre for general nuisance dusts). Garlic powder, celery powder and celery seeds are identified as potential sensitisers (i.e. they may cause asthma) and exposure should be reduced as low as is reasonably practicable – certainly well below the nuisance dust exposure limit.

Meat tenderisers containing proteolytic enzymes are also sensitisers. The risk can be reduced by use of aqueous solutions of enzymes, but care must still be taken to avoid splashing or the formation of aerosols. Advice is available from the Seasoning and Spices Association.