Assessment of hand pain, upper extremity functionality and musculoskeletal system disorders in factory employees producing bakery machines

This study was conducted to evaluate hand pain, upper extremity functioning and musculoskeletal discomfort in factory workers producing bakery products. The study was conducted among a total of 51 workers who produce bakery products. Detailed demographic data were recorded for all the subjects who were employed. (VAS), Jessel hand function test (JHFT) for hand functions, DASH hand, arm and shoulder functional assessment questionnaire for upper extremity functioning, and general musculoskeletal system pain questionnaire for hand and wrist pain interrogation Cornell Musculoskeletal System Assessment Questionnaire was applied. The results of our work; There was no statistically significant difference between the working years of the workers in our study and VAS at rest, VAS and DASH survey results (p> 0.05). A statistically significant difference was found between the working years of the factory employees and the subscales of the Jebsen Hand Function Tests (p< 0.05). A statistically significant difference was found in the "right lower leg" area of the Cornell (MDQ) questionnaire according to the study years (p< 0.05). Pain scores in the left shoulder region were statistically significant (p<0.05) in the body regions of the Cornell questionnaire. According to the working parts, the pain of the left shoulder is significantly different from each other and higher than the right shoulder. In the factory employees, the left hand was faster as the number of years worked increased. It has been determined that the lower left leg pain is greater when the working years in the plant decline. Pain at the plant and pain in the left shoulder region are significantly different from each other at the level of the right shoulder. The necessary exercises have been proposed to further reduce these aches.