Analysis of workers' compensation disabling claims in Oregon's seafood preparation and packaging industry, 2007-2013.

BackgroundFew occupational health and safety studies have focused on the US seafood preparation and packaging industry, and none on Oregon's seafood industry. MethodsOregon workers' compensation (WC) disabling claims data were analyzed. Oregon Employment Department and US Census Bureau data were used as denominators for rates. ResultsDuring 2007-2013, there were 188 accepted disabling claims, with an average annual rate of 24 claims per 1000 workers. Men experienced a significantly higher rate (27.6 per 1000) than women. The most frequent incident characteristics and circumstances were: by naturetraumatic injuries to muscles, tendons, ligaments, joints (42%); by body partupper extremities (44%); and by eventoverexertion and bodily reaction (48%), and contact with objects and equipment (31%). ConclusionAnalyzing WC disabling claims data provides important preliminary information for understanding workplace hazards to develop control strategies. Reducing traumatic and cumulative injury risk among seafood workers is paramount.