Workplace Safety Plan for Bacterial Infection Hazard in a Piggery and Abattoir Setting

This article discusses the MRSA infection as a health hazard at the workplace, which is the Corowa piggery and abattoir of Australia. Also, a management strategy for this workplace menace will be developed as well as be described.

Running head: WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN
A PIGGERY AND ABATTOIR SETTING 1
Workplace Safety Plan for Bacterial Infection Hazard in a Piggery and Abattoir Setting
Name
Institution
Date

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 2
Workplace Safety Plan for Bacterial Infection Hazard in a Piggery and Abattoir Setting
Introduction
Occupational safety is one of the major concerns of both workers, employers, labor and
human rights among various governments (World Health Organization, 2006). The working
environment is associated with a variety of risks that affect the health, productivity and may
endanger the life of the worker. A conducive workplace is a necessity to enhance productivity
among workers which in turns acts as an incentive for motivation-enhancing the achievement of
set goals. Workplace safety is, therefore, an essential aspect of any employment. A range of
workplace risks can be controlled if proper mechanisms to avert them are formulated and put in
place. The hazards associated with work can be categorized into physical, biological, chemical,
hazardous drugs, radiations, shift work, stress, and violence and the ergonomic risks (Gorman et
al., 2014). However, the biological hazards especially those caused by a microorganism such as
bacteria are widespread due to their ubiquitous nature that increases chances of contraction
(Brown et al., 2017). Furthermore, these bacterial instigated infections that eventually cause
diseases have reduced chances of successful treatment since that have mutated into antibiotic
resisting strains. An example of such contamination is the Methicillin-Resistant Staphylococcus
aureus (MRSA) that is common in a range of environments for example hospitals and most
recently associated with the presence of animals or animal products (Morris et al., 2012). Mover,
they are the now the most endangering type of infection that is likely to occur whenever a human
comes into contact with an animal, for example, the pets. The health risks associated with MRSA
infections can be lethal highlighting the need to devise an occupational health management plan
for this infection. The piggery units and their slaughterhouses have a high prevalence of this
bacteria predisposing those working in this environment to great risks (Casey et al., 2013). In this

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 3
article, the MRSA infection as a health hazard at the workplace, which is the Corowa piggery
and abattoir of Australia will be discussed. Also, a management strategy for this workplace
menace will be developed as well as be described.
MRSA infection an occupational hazard
Irresistible maladies have been persistent with humanity since it first occurred. Stable
settlements and vicinity to creatures containing pathogens to flourish and spread amongst other
animals and people and irresistible infections are sparked unmistakable impacting on life and
leading to the demise of the individual (Whitmee et al., 2015). There started the sharing of
bacterial species amongst the animals and people, and co-advancement of pathogens with their
hosts. It is estimated that more than 60% of the developing human pathogens originate from
creatures (Cutler, Fooks & Van Dar Poel, 2010). Staphylococcal contaminations are of
significance in both human and veterinary medicine. Staphylococcus aureus is a noteworthy
occupant or transient colonizer of the skin and the mucosa of humans and primates. So often the
bacteria thrive on living creatures, despite the fact that different types of Staphylococci also
typically colonize. Whenever S. aureus obtains passage into the host, it can influence an
assortment of diseases, from gentle skin contamination to hazardous intrusive disorders.
Staphylococcus aureus can speedily form protection any anti-infection therapy through various
clinical utilizations (Blair et al., 2015). Mutating against methicillin which demonstrates
protection from all beta-lactam drugs was first revealed in 1961. Methicillin resistance is because
of acquiring of the mecA quality, which encodes for another protein designated as PBP2a. This
protein is crucial in the synthesis of substances very fundamental in building the bacterial cell
divider. PBP2a has a low proclivity for β-lactam antimicrobials and gives protection from
methicillin and the other beta-lactams (Blair et al., 2015).

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
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MRSA has for some time been viewed as the model of multidrug-safe nosocomial pathogens,
causing diseases in clinics and social insurance offices. Towards the end of the 1990s, another
MRSA showed up abruptly in an alternate setting. The new MRSA strain, assigned (CA) -
MRSA can cause diseases in young and generally healthy people, demonstrating abnormal
harmfulness and ability to spread (Dai et al., 2013). As of late, MRSA developed as a persistent
colonizer of animal populaces, perhaps supported by the substantial anti-toxin use in this
animals. In nourishment, primarily in pigs, another MRSA strain with zoonotic potential has
been appeared and is called domesticated animals related to MRSA. S. aureus gets Iron, a first
bacterial supplement, from hemoglobin, following lysis of dark red cells as a result of the effect
of S. aureus hemolysin. Hemoglobin is discharged and bound to a surface receptor, the iron
surface determinant B (IsdB), before being debated. This receptor has a higher proclivity for
human hemoglobin than for the hemoglobin of different warm-blooded creatures. This clarifies,
in any event to some extent, why S. aureus flourishes within sight of human blood and why
people are for the most part the particular host for S. aureus (Pishchany et al., 2010).
Details of the workplace
The Corowa piggery and slaughterhouse is the largest pig raring farm in the southern
hemisphere. It has a total of a total of about 45,000 sows and with its abattoir having one million
slaughters per year making it the largest pork provider in Australia. Its exact location is Corowa
in the New South Wales in the Redlands road (Corowa Piggery & Abattoir, n.d.). The piggery
and abattoir have about 300 workers that include the butchers, security officers, veterinaries both
animal nutrition and pork inspections, general cleaning workers, the pig feeders and those in the
administrative roles. Among these workers 74% are men and women form 26 percent. The
dominant employees are lack higher institution qualifications, and the remaining are

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 5
professionals that either supervise the other workers, hold the top positions and perform technical
functions such as treatment of the pigs. Those that come from humble socioeconomic
backgrounds form the more substantial proportion. The firm operates for 24 hours with
scheduled shifts and may run only for twelve hours in times of reduced demand for the pig
product. The pigs and their products, as well as wastes, are the conventional sources of the
MRSA bacteria. Therefore, the exposure frequency to this hazard is high since throughout the
work hours the employees are handling the pigs, their products or their wastes.
Some of the occupational hazards include injuries when handling the pigs, slips, stress
due to long hours of treating animal and their products as well as fatigue that result from the
manual work involved. However, the most unnoticed and common hazards related to this
working environment is the contraction of MRSA infections. The manual work carried out here,
for example, restraining the animals when moving them maybe into the slaughtering chamber
poses injury risks to the workers. Such injuries result in wounds that act as a point of entry for
the bacteria predisposing the workers to the MRSA infections (Schuerer & Kaup, 2012).
Handling the pigs' manure and urine where this bacteria is prevalent exposes the cleaners or any
other worker to bacterial infection (Locke, 2013). Furthermore, the slaughterhouse wastes for
example blood have a high possibility of contact with the butchers and the workers that park and
move the product before for supplying hence further occupational risks.
The workers of the stockyard and slaughterhouse firm do not use protective clothing such
as gloves, and other protective garments. In the process of their duties, they come into contact
with the sources of infection. At the start of responsibilities the workers can be in their full gear
however others remove them in the process while still at work. One of the factors contributing to
this complacency is lack of education and detailed precautionary measures as well as steps that

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 6
can ensure one is protected from the information. Since the less learned workers dominate this
since there are high chances of ignorantly acquiring the infection. Furthermore, the working area
is less spacious increasing possibilities of contact with untidy walls, the animals and other
workers with contaminations as they move. The legal framework requires that for multi-resistant
organisms, the wearing of protective clothing be fully implemented and strictly supervised by
those in charge of the facility. Before handling any potential source of infection, one must be in
the protective attire otherwise one should not be allowed to perform any duties without the
protective gear. Also, provide spacious working space to avoid close contact with contaminated
materials, surfaces and other people (Sehulster et al., 2003). The underlying loophole is the
failure to ensure that the workers are in their work gear by the management before they
commence or continue with their duties. This is the complacency that requires a long lasting
solution that will ensure all the workers are protected from the possible MRSA infections.
Occupational health plan
The principal reason for the Corowa piggery and abattoir being predisposed to MRSA
infections is due to inadequate or lack of appropriate information on MRSA infections and their
health impacts. The other reason is the lack of frameworks to make both the animals and the
working environment free of these bacteria. The occupational safety plan begins with educating
all the workers on this health hazard. Printed descriptions and effects of the danger will be
hanged of glued on the pass ways to enhance continued remembrance of the impending risks of
infection. Also, have a more significant and comprehensive description of the uncertainty in the
typical places of assembly, for example, the changing rooms. Along with the information, a rule
of no working unless one is a protective gear will be in place. Supervisors of various sections in

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 7
the stockyard and the slaughtering parts will oversee the establishment of this regulation. The
source of resources for this plan is the management of the facility.
The other section of attention is the disinfection of the animals, their residences and the
one handling them with an appropriate disinfectant, for example, concentrated alcohol. Even in
treating these animals one must have his or her complete protective gear worn. The sources of
these bacteria are all over the environment since they are ubiquitous. Therefore, sterilization of
the working areas is necessary by using, for example, sodium hypochlorite. This activity will be
assigned to the cleaners who will be on duty for 24 hours to ensure no dirt is found on the
premises of this facility. The above plan will complement the other workplace safety regulation.
The objectives of the program are to sensitize and create awareness among workers of their
health hazard, help them adhere to already available rules and cultivate in them the culture of
being observant to protective measure.
After a routine check on the workers' response to the plan, periodical check for adherence
will help determine whether it has been successfully implemented. However, a comprehensive
study to characterize workplace bacteria will be done after every three years to check on the
types and amount present in this environment. The tools will include swaps from various
surfaces for cultural development. Then the data will be analyzed using tools of analysis
appropriate.
Conclusions
Workplace safety is a responsibility of everyone which has tremendous benefits to the
worker, the employer and over to the country's economy. The varied workplace health risks are
associated with many adverse effects ranging from affecting the health of the worker to for some

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 8
cases, death. One of the typical work environment hazards is the MRSA infection with a variety
of adverse effects on the health of the infected worker. For example, they cause sore wounds on
infected people and can lead to anemia since these bacteria destroy the red blood cell. The
MRSA infection is commonly associated with environments with animals especially the pigs
beside the hospital environments. The Corowa piggery and slaughterhouse handles many pigs
per a day, therefore, a place with high MRSA infection possibilities. The protective strategies
already in this firm have so far been neglected to hint at the impending danger to the workers.
The ignorance is as a result of undervaluing the effect of such infections. Creating awareness and
cultivating a culture of adhering to the health hazard management program is the best approach
to this danger. Also, periodical evaluation of this plan is necessary to evaluate its success to
enhance a consorted effort towards creating a working, friendly workplace free of infection
hazards.

WORKPLACE SAFETY PLAN FOR BACTERIAL INFECTION HAZARD IN A PIGGERY
AND ABATTOIR SETTING 9
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