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Cancer mortality in workers employed in cattle, pigs, and sheep slaughtering and processing plants.

Authors
Johnson-ES
Source
Environ Int 2011 Jul; 37(5):950-959
NIOSHTIC No.
20039049
Abstract
Objectives: We studied mortality in two separate cohorts of workers in abattoirs (N=4996) and meat processing plants (N=3642) belonging to a meatcutters' union, because they were exposed to viruses that cause cancer in food animals, and also to chemical carcinogens at work. Methods: Standardized mortality ratios (SMRs) and proportional mortality ratios (PMRs) were estimated for each cohort as a whole and in subgroups defined by race and sex, using the US general population mortality rates for comparison. Study subjects were followed up from January 1950 to December 2006, during which time over 60% of them died. Results: An excess of deaths from cancers of the base of the tongue, esophagus, lung, skin, bone and bladder, lymphoid leukemia, and benign tumors of the thyroid and other endocrine glands, and possibly Hodgkin's disease, was observed in abattoir and meat processing workers. Significantly lower SMRs were recorded for cancer of the thymus, mediastinum, pleura, etc., breast cancer, and non-Hodgkin's lymphoma. Conclusion: This study confirms the excess occurrence of cancer in workers in abattoirs and meat processing plants, butchers, and meatcutters, previously reported in this cohort and other similar cohorts worldwide. Large nested case-control studies are now needed to examine which specific occupational and nonoccupational exposures are responsible for the excess. There is now sufficient evidence for steps to be taken to protect workers from carcinogenic exposures at the workplace. There are also serious implications for the general population which may also be exposed to some of these viruses.
Keywords
Animal-products; Animal-products-workers; Cancer-rates; Chemical-hypersensitivity; Environmental-exposure; Exposure-assessment; Exposure-levels; Food-handlers; Food-processing; Food-processing-industry; Food-processing-workers; Humans; Meat-handlers; Meat-packing-industry; Mortality-data; Mortality-rates; Public-health; Viral-diseases; Viral-infections; Work-environment; Worker-health; Work-operations; Work-performance; Workplace-studies; Author Keywords: Oncogenic viruses; Beef; pork; mutton; meat; Live animal; Slaughter; Meatpacking
Contact
Eric Johnson, Department of Epidemiology, School of Public Health, University of North Texas Health Science Center, 3500 Camp Bowie Blvd. Fort Worth, TX 76107
CODEN
ENVIDV
Publication Date
20110201
Document Type
Journal Article
Email Address
Eric.Johnson@UNTHSC.edu
Funding Type
Grant
Fiscal Year
2011
NTIS Accession No.
NTIS Price
Identifying No.
Grant-Number-R01-OH-008687
Issue of Publication
5
ISSN
0160-4120
Source Name
Environment International
State
TX
Performing Organization
University of North Texas, Health Science Center
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