Work-related musculoskeletal disorders and related risk factors among bakers: A systematic review.

This article systematically reviews the prevalence of work-related musculoskeletal disorders (WRMSDs) and ergonomic risk factors among bakery workers, comparing traditional and mechanized bread-baking systems. Based on 14 studies from seven countries, it finds that bakers, especially those using traditional methods, experience high rates of musculoskeletal pain primarily in the shoulders, back, neck, and upper limbs due to repetitive movements, awkward postures, and prolonged physical workload. The review highlights that semi-mechanized and mechanized baking systems tend to reduce biomechanical risks, while traditional baking exposes workers to greater ergonomic hazards. Recommended preventive strategies include ergonomic redesign of workstations, use of appropriate tools, rest breaks, and worker training, though the authors note limitations in study quality and call for more rigorous research on risk factors and interventions.