A systematic review Risk Factors of Carpal Tunnel Syndrome in Food Industry Workers
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Abstract
Carpal Tunnel Syndrome (CTS) is a health disorder that occurs due to compression of the median nerve in the carpal tunnel with the main symptoms being tingling and pain in the fingers and hands which are innervated by the median nerve. CTS is a multifactorial disease, involving various risk factors (occupational, non-occupational). CTS is at risk of occurring in various industrial sectors, especially workers in the clothing industry, food and beverage industry, and agriculture who cause repetitive movements or maintain unergonomic work postures. CTS has become the center of attention of researchers because it can cause disability in workers, disrupting work productivity. This study aims to analyze the risk factors for CTS in food industry workers. This type of research is a systematic review that was searched via Google Scholars, PubMed, Cochrane Library, ResearchGate and Science Direct with a publication deadline of the last 5 years. The research results showed that 33 journals contained the topic of CTS risk factors in food industry workers. Based on 33 journals, it was found that the factors that cause Carpal Tunnel Syndrome are divided into occupational and non-occupational risk factors. Occupational risk factors include work duration, non-ergonomic workplace, work experience, repetitive wrist movements, hand position and body posture, and exposure to vibration. Apart from that, non-occupational factors include underlying disease, age, female gender, obesity, smoking. The conclusion of this research is that the risk factors for Carpal Tunnel Syndrome (CTS) in food industry workers are caused by various things. In general, it consists of occupational and non-occupational risk factors.
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