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Butchers and Slaughterhouse Workers

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Handbook of Occupational Dermatology

Abstract

Butchers and slaughterhouse workers are exposed to various kinds of meat, intestinal enzymes, microorganisms, detergents, and water. The work is physically demanding, and cuts from knives are common. Although the use of protective steel gloves can reduce the number of injuries, repetitive work strains muscles and tendons and may cause painful calluses on fingers and palms. Butchers who process meat to make sandwich meat, sausages, etc., are exposed to nitrites, other preservatives and spices in addition to the meat itself.

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Authors
  1. N. K. Veien
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Editor information

Editors and Affiliations

  1. Section of Dermatology, Finnish Institute of Occupational Health, Topeliuksenkatu 41 aA, 00250, Helsinki, Finland

    Lasse Kanerva M.D., Ph.D.

  2. Department of Occupational Dermatology, Karolinska Hospital, 117 76, Stockholm, Sweden

    Jan E. Wahlberg M.D., Ph.D.

  3. National Institute for Working Life, 117 76, Stockholm, Sweden

    Jan E. Wahlberg M.D., Ph.D.

  4. Klinik für Hautkrankheiten, Klinikum der FSU Jena, Erfurter Straße 35, 07740, Jena, Germany

    P. Elsner

  5. School of Medicine, University of California, Box 0989, Surge 100, 94143-0989, CA, San Francisco, USA

    Howard I. Maibach M.D.

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© 2000 Springer-Verlag Berlin Heidelberg

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Veien, N.K. (2000). Butchers and Slaughterhouse Workers. In: Kanerva, L., Wahlberg, J.E., Elsner, P., Maibach, H.I. (eds) Handbook of Occupational Dermatology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07677-4_108

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  • DOI: https://doi.org/10.1007/978-3-662-07677-4_108

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-07679-8

  • Online ISBN: 978-3-662-07677-4

  • eBook Packages: Springer Book Archive

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