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Evaluation of the workers’ health state of the wine - making enterprises in relation with occupational conditions


Author: Victor Meşina
Degree:doctor of medicine
Speciality: 14.00.07 - Hygiene
Year:2007
Scientific adviser: Grigore Friptuleac
doctor habilitat, professor, State University of Medicine and Pharmacy "Nicolae Testemitanu"
Institution:
Scientific council:

Status

The thesis was presented on the 12 September, 2007
Approved by NCAA on the 18 October, 2007

Abstract

Adobe PDF document0.42 Mb / in romanian

Thesis

CZU 613.6:663.2/.3

Adobe PDF document 1.12 Mb / in romanian
162 pages


Keywords

wine - making enterprises, physical factors, physiological index, morbidity with temporary incapacity, occupational factors, correlation, relative risk, prophylactic measures

Summary

Today’s researches in this domain are determined by the important changes that take place in wine industry.

It has been realised a complex and systemic study of the health state of workers from wine – making enterprises in relation with occupational environment based on new principles of occupational medicine. The physiological changes occurred at the workers of wine industry are expressed by indexes’ oscillations, which characterise the systems of the organism: the circulatory, osteo-muscular, central-nervous and respiratory ones. The maximum degree has been recorded at workers in the evening shift and at the end of the workweek. It was established that the indexes characterised the circulatory system are in the limits of averages at 42,6% of workers.

During the 1997-2005 years the average level of morbidity with temporary incapacity of workers at the „Vinăria Bardar” formed 84,0±9,8 cases and 1341,6±174,9 days to 100 workers, а middle duration of one case – 15,9±0,6 days. In the structure of workers’ morbidity with temporary incapacity the respiratory diseases have been placed at the first plan. It has been showed the correlation between occupational factors and the physiological index of workers’ organisms. It was calculated relative risk by development negative modifications in the working processes. It has been determined the level and the structure of morbidity with temporary incapacity in dependence on the sex, age and working stage.

The complex of factors influences the occupational environment in the wine – making enterprises: physical, chemical, biological and psychological. The combination of these factors can influence the technical aspect of the occupational environment and the workers’ health level. The microclimate during the cool period of year through the “lower temperature – high humidity” combination has been characterized. Almost 90% of the number of the technological operations are accompanied by the use or the formation of different chemical mixtures (carbon dioxide, anhydrite sulphide, vapours of ethyl alcohol, ammonium).

The most concentrations of ethyl alcohol vaporous have been determined at the cognac section (1500-9260 mg/m3) and at the section of cisterns’ washing (8825-11592 mg/m3).

The results of the research allowed the elaboration of an ensemble of concrete steps for the bettering of the occupational environment and the prophylactic of the employees’ diseases. The quantitative estimation of the occupational conditions and the physiological changes of the workers motivate the necessity of the elaboration of some prophylactic measures directed to the edification of the occupational environment and the ensuring of a good situation of the workers’ health.