Packing Station Research Articles

IMPROVEMENT LAYOUT AND ELEMENTS WORK IN ERGONOMIC ASPECTS

The purpose of this study is to describe layout and elements of the movement labor, determine cake making job completion time before and after repair, complaints of pain workers and recomendation improved layout and elements work in ergonomic aspects. Layout and elements of the cake making job is less visible than ergonomic working conditions with temperatures as high as 290C and 300C, total distance moving much material for the production namely 2407 cm, manufacture molen 180 cm, 2926 cm baking and packaging 626 cm. Percentage of use right and left hand at creation pia cake is 50.11% and 54.4%. Making molen is 100% and 76.69%. Pia cake making is 12.76% and 12.21%. Packaging is 100% and 84.8%. Cycle time, normal time and standard time of content creation, namely 17004.15, 18.534.52 and 25.577.64 seconds (2 basins). Making molen is 560.23, 616.25 and 751.82 seconds (1 basin). Pia cake making is 1.165,45, 1314.63 and 1.603,85 seconds (2 trays), and packaging is 15,40, 16,79 and 23.17 seconds (2 pack). The application of ergonomics : 8 types of grievances felt a bit sick and 1 type of grievances felt sick. Station molen manufacture, workers felt no pain. Baking station pia (sub-stations) only complaint molen rolling on his back felt a little sore. Sub-station charging only 3 workers who feel a little pain complaints and pain. In the sub-station : 6 types pengovenan grievances felt a little sick. The packing station after repairs only felt a little pain in the waist

Cost Analysis of Various Low Pathogenic Avian Influenza Surveillance Systems in the Dutch Egg Layer Sector

BackgroundAs low pathogenic avian influenza viruses can mutate into high pathogenic viruses the Dutch poultry sector implemented a surveillance system for low pathogenic avian influenza (LPAI) based on blood samples. It has been suggested that egg yolk samples could be sampled instead of blood samples to survey egg layer farms. To support future decision making about AI surveillance economic criteria are important. Therefore a cost analysis is performed on systems that use either blood or eggs as sampled material.Methodology/Principal FindingsThe effectiveness of surveillance using egg or blood samples was evaluated using scenario tree models. Then an economic model was developed that calculates the total costs for eight surveillance systems that have equal effectiveness. The model considers costs for sampling, sample preparation, sample transport, testing, communication of test results and for the confirmation test on false positive results. The surveillance systems varied in sampled material (eggs or blood), sampling location (farm or packing station) and location of sample preparation (laboratory or packing station). It is shown that a hypothetical system in which eggs are sampled at the packing station and samples prepared in a laboratory had the lowest total costs (i.e. € 273,393) a year. Compared to this a hypothetical system in which eggs are sampled at the farm and samples prepared at a laboratory, and the currently implemented system in which blood is sampled at the farm and samples prepared at a laboratory have 6% and 39% higher costs respectively.Conclusions/SignificanceThis study shows that surveillance for avian influenza on egg yolk samples can be done at lower costs than surveillance based on blood samples. The model can be used in future comparison of surveillance systems for different pathogens and hazards.

Determining the number of zones in a pick-and-sort order picking system

In this study we consider a pick-and-sort order picking system, in which batches of orders are picked simultaneously from different (work) zones by a group of order pickers. After picking, the orders are transported by a conveyor to a next station for consolidation and packing. Packing can only occur when an order has been picked completely. For a given number of workers, each assigned to a single zone, a larger number of zones reduces pick time (since travel time reduces), but increases waiting time for completion at the packing stations, because more partial batches needing assembly arrive at the packing stations. Our aim is to determine the optimal number of zones such that the total (picking and packing) time to complete a batch is minimised. We solve this problem by optimally assigning items to pick routes in each zone. We illustrate the method with data taken from a distribution centre of one of the largest online retailers in The Netherlands.

Impacts of quality and processing time uncertainties in multistage production system

The primary objectives of this research are to develop simulation models for multistage production system under processing time and quality variation, to identify areas of potential bottleneck in production system and to determine the optimum production lot size for each station in a multistage production system under the uncertainties to minimize the WIP level and lead time and thereby the total system cost. A simulation model is developed based on a live case from a Malaysian company. Taguchi approach for orthogonal array is used in designing experiments and these are executed in WITNESS. The models are verified and validated by face validity, the historical data from the company and analytical model. The delivery performances, average lead time and work-in-progress (WIP) in the system, are examined for different experimental scenarios. Interaction effects and confirmation tests are also performed. The optimal batch sizes respectively for polishing unit (PU), quality control (QC) and packing stations are 8, 16 and 3 at minimum WIP and lead time. If the company uses these optimal batch sizes, a total of 24% improvement can be obtained. The simulation models show that Gasketing station is the bottleneck and batch size selection in PU station is the most critical decision in the system. The interaction effects are insignificant. The main contribution of this research is determination of the optimal lot sizes under imperfect quality of product and stochastic processing time. This approach can be generalized to any multistage production system, regardless of the precedence relationships among the various production stages in the system. Key words: Simulation, batch size, lead time, work-in-progress.

Transient analysis to design buffer capacity in dairy filling and packing production lines

In dairy filling and packing lines, due to line unbalance, extra time is required for the upstream filling station with lower production rate to work in advance to build work-in-process so that the downstream packing station can operate at a higher productivity during a shift to achieve the desired production volume. In this paper, we present a study to determine the buffer capacity in such lines through transient analysis. We evaluate the system production rate and work-in-process during transients, the necessary extra time of the filling station, the system operating time, and the blockage and starvation of the filling and packing stations, respectively, for different buffer capacities. In addition, we investigate the impacts of filling station efficiency and initial inventory on system performance.

Salmonella-Enteritidis-Phagentyp-36-Ausbruch in Österreich 2004

In June 2004, an egg packing station was epidemiologically incriminated as possibly distributing the vehicle of the Salmonella enterica subsp. enterica ser. Typhimurium definitive type (DT) U291 outbreak which began in September 2003 and--as of June 2004 affected more than 100 persons all over Austria and 8 German tourists. A total of 68 egg producing farms were screened for salmonella. Whereas all samples tested negative for S. Typhimurium DT U291, one batch of laying hens was identified as being heavily contaminated with a rare Salmonella enterica subsp. enterica ser. Enteritidis phage type, namely PT 36. This phage type was cultured from 6 of 7 swabs from pooled fecal samples (drag swabs), from 1 of 4 samples of pooled yolks, and from 7 of 11 hens tested (ovaries, liver and intestinal content pooled per hen). In 2004, a total of 36 culture-confirmed human PT 36 infections (19 manifest cases, 12 asymptomatic carriers, and 5 excreters with unknown clinical status) were documented in 4 of the 9 Austrian provinces. It was possible to demonstrate that eggs from this single farm were the probable source of infection for 30 of 31 culture-confirmed human infections. Only in the case of one patient, who regularly purchased eggs at the local market, could no connection to the farm be proven due to inability to trace the market's egg source. The PT 36 outbreak ceased after elimination of the contaminated flock. This episode underlines the considerable potential of adequate epidemiological and microbiological investigations of food-borne outbreaks to improve prevention and control of communicable diseases. The source of the S. Typhimurium DT U291 outbreak--which initially prompted this investigation--is still not identified and accounts for more than 300 human cases until August 2005.

Variabilité de la durée de vie verte des bananes en conditions réelles de production

Introduction. La duree de vie verte (DVV), qui indique l'etat physiologique des bananes a la recolte, est un critere de qualite majeur pour l'exportation des fruits. Afin d'evaluer et de comprendre la variabilite de la DVV existant en exploitation, une enquete diagnostic a ete menee chez trois producteurs de bananes en Martinique utilisant la methode des sommes thermiques comme outil de decision de recolte. Materiel et methodes. Pour chaque producteur, des fruits ont ete preleves en sortie de station d'emballage sur 10% des regimes recoltes pendant une semaine. Ces bananes ont ensuite ete conservees a 14°C dans des sacs perfores en polyethylene jusqu'au stade de maturite tournant vert. La DVV a ete definie par le temps ecoule en jour entre la recolte et ce stade de maturite. Resultats et discussion. La DVV a varie entre (18 et 69) jours avec une moyenne de 42 jours pour l'ensemble des producteurs. Pres de 80% de la production a eu une DVV entre (25 et 50) jours et moins de 4% en dessous de 25 jours. La variabilite de la DVV a ete liee principalement a l'âge des fruits a la recolte, exprimee en somme thermique (R = -0,74). Celle-ci a varie entre (600 et 1150) degres-jour pour l'ensemble des exploitations. Les fruits contamines par l'anthracnose de blessure et les pourritures de couronne ont presente une DVV plus courte que les fruits sains et cela independamment du stade de recolte (p < 0,001). L'origine de cette contamination a ete discutee. A meme somme thermique, des differences significatives de DVV ont ete mises en evidence selon le lieu de production (parcelle) (p < 0,001). Des ecarts de plus de 7 jours en moyenne ont ete observes entre des parcelles provenant du meme producteur et situees a meme altitude. L'origine de ces differences a egalement ete discutee. (Resume d'auteur)

Evaluation of an egg yolk enzyme-linked immunosorbent assay antibody test and its use to assess the prevalence of Mycoplasma synoviae in UK laying hens

The frequency of Mycoplasma synoviae exposure in a convenience sample of commercial layers was established by the presence of antibody in eggs. Chloroform-extracted egg yolks were found to be more suitable than saline-extracted yolks, and were used with a commercial enzyme-linked immunosorbent assay kit, having first established the sensitivity and specificity of the kit with eggs from known M. synoviae-positive and M. synoviae-negative flocks. For the prevalence study, pooled yolks from 12 eggs were obtained from each of 56 randomly selected laying farms in possession of a packing station number in the east of England. This number allowed 95% confidence of detection of antibody in one egg if present in 50% of the flock. Eggs were taken from the oldest flock on each site and were returned with a completed questionnaire. The prevalence of egg antibody to M. synoviae was 78.6% (95% confidence interval, 65.6, 88.4). This study has confirmed that chloroform extraction of yolk antibody is a suitable approach for assessing the flock prevalence of M. synoviae infection in layer hens.

Portable ATP Luminometry for Evaluating Salmon Roe Processing Facilities

Sanitation conditions in two salmon roe processing operations were evaluated by adenosine triphosphate (ATP) assays using a portable luminometer and single-use reaction swabs. The bioluminescent reaction provided real-time testing (< 1 min) when compared to standard microbiological analyses (48-72 hr). The ATP assay was quicker and more sensitive than a rapid protein assay (10 min) in detecting presence of biological contamination. High levels of ATP indicated the presence of fish residues and/or bacteria on processing surfaces. The ATP values correlated well with aerobic bacterial counts but the protein values were poorly correlated with either data set. Luminometry showed the effect of proper cleaning and sanitizing between the seafood processing plants tested. A common reservoir of bacterial contamination was the plastic baskets used for transferring salmon roe between sorting, grading, washing and packing stations. The handheld luminometer is suitable as a rapid quality control tool for seafood processors.

Contact dermatitis caused by pesticides among banana plantation workers in Panama.

To characterize dermatitis related to pesticide exposures among banana plantation workers in Panama, the authors studied 281 workers seen at The Occupational Health Department of the Social Security Hospital of Changuinola and Puerto Armuelles between 1988-1992 and in 1993. Exposure data were collected through a standardized occupational health history. Physical examination, a standard patch test, and a pesticide patch test (PPT) were carried out. Of the 244 men (86.8%) and 37 women (13.2%), 17 and 37, respectively, were packing station workers. The other 227 men were field workers, exposed to many pesticides (propiconazole, maneb, chlorothalonil, dithane, dalaphon, ametrine; and gramoxone). The 54 packing station workers were exposed to imazalil, thiabendazole, aluminum hydroxide solutions, and formaldehyde. The hands were the most frequently affected areas (82%), followed by the thorax and abdomen (9%), legs and feet (5%), and genital area (4%). There were 78 positive PPTs (27.8%) in 281 patients. The most frequent reactions were to the fungicides chloro-thalonil (51.4%), thiabendazole (12.8%), imazalil (10.2%), and aluminum hydroxide (10.2%), which accounted for 85% of all positive tests. The majority of the cases were related to exposures to fungicides; 246 with negative PPTs were classified as irritant contact dermatitis patients; 48 controls were negatives. Contact dermatitis related to pesticide exposure is a significant occupational health problem for banana workers in Panama.

Distribution of Thiabendazole-Resistant Colletotrichum musae Isolates from Guadeloupe Banana Plantations.

In Guadeloupe, anthracnose of bananas, caused by Colletotrichum musae, is commonly controlled by postharvest thiabendazole treatments. A survey was conducted in 45 banana packing stations of Guadeloupe to determine the proportion of isolates that were resistant to thiabendazole. Isolates resistant to thiabendazole concentrations of 1 μg/ml (R1), 5 μg/ml (R5), and 50 μg/ml (R50) were detected. Most of the resistant isolates were R1 or R5, and of 1,350 isolates, the proportion of resistant isolates (R1 + R5 + R50) was 23%, ranging from 0 to 70% depending on the location. The presence of resistant isolates was correlated with the exclusive use of benomyl as foliar aerial sprays from 1972 to 1982 to control Sigatoka disease. Isolates resistant to concentrations of 1 and 5 μg/ml were as pathogenic as the susceptible isolates and were not controlled satisfactorily by postharvest thiabendazole treatments. Alternative control measures and the importance of resistance in terms of anthracnose control in Guadeloupe are discussed.

FLOUR DUST EXPOSURE VARIABILITY IN FLOUR MILLS AND BAKERIES

As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour dust exposure in bakeries, flour mills and packing stations. In total 346 samples were collected in 13 exposure groups. The geometric means of the exposure groups ranged from 0.3 up to 9.0 mg m−3. Between-worker variances within exposure groupings were less than the overall between-worker component although substantial differences in exposure between workers remained in some exposure groups. Overall the largest variance component was the between-exposure group component followed by the considerably smaller between-worker and within-worker components.

Flour dust exposure variability in flour mills and bakeries

As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour dust exposure in bakeries, flour mills and packing stations. In total 346 samples were collected in 13 exposure groups. The geometric means of the exposure groups ranged from 0.3 up to 9.0 mg m−3. Between-worker variances within exposure groupings were less than the overall between-worker component although substantial differences in exposure between workers remained in some exposure groups. Overall the largest variance component was the between-exposure group component followed by the considerably smaller between-worker and within-worker components.

Peak exposure concentrations of dust and flour aeroallergen in flour mills and bakeries

As part of an epidemiological study amongst workers exposed to flour we measured peak exposure levels to total dust and flour aeroallergen with personal samplers in bakeries, flour mills and packing stations. Short-term tasks which were expected to give rise to high concentrations of exposure (peaks) were identified. The frequency and duration of these tasks were estimated and their levels of exposure to dust and flour aeroallergen measured. In total 209 samples were taken. The highest exposure concentrations both for dust (geometric mean > 30mg m−3) and for flour aeroallergen (geometric mean > 500 μg m−3) were measured during certain operations. Exposure concentrations for the tasks were often much higher than the levels we had measured over a shift in a previous study. This might be important for sensitization and for the development of asthma. Peak exposure concentrations could be used to explore the exposure-response relationship more comprehensively. In general average flour aeroallergen concentrations increased linearly with average dust concentrations, although there were some exceptions.

Dust and flour aeroallergen exposure in flour mills and bakeries.

As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aeroallergen concentrations ranged from 45.5 micrograms/m3 in the bread wrapping area up to 252.0 micrograms/m3 in the confectionary area. In the flour mills and packing stations the concentrations were higher with geometric means for total dust ranging from 0.5 mg/m3 in the office up to 16.9 mg/m3 for hygiene workers in an old mill. The flour aeroallergen concentrations ranged from 101.5 micrograms/m3 for transport workers up to 1728.2 micrograms/m3 for hygiene workers. The relation between total dust and flour aeroallergen concentrations varied for different areas and depended on the use of products other than flour.

EDS 76 HI antibodies in a flock of free-range layers

An investigation of poor laying performance in a flock of free-range hens revealed high levels of serum antibodies to EDS 76 in the flock initially examined and in another, older flock on the same farm. These flocks had contact with ducks on a farm dam and were supplied with untreated drinking water from the dam. Serological evidence indicated that another flock supplying the same egg packing station had been infected with EDS 76 virus. Little serological evidence of EDS infection was detected from five other flocks supplying the packing station, parent breeders or the ducks resident on the dam. Therefore, the source of the EDS 76 virus remains conjectural.

Ergonomics considerations in designing a carton packing station : Enslow, H.D. In: Ergonomics in Industry. Proc 2nd Conf New Zealand Ergonomics Soc, Wellington, 11–12 August 1988, pp 235–245, 2 refs.

Ergonomics considerations in designing a carton packing station : Enslow, H.D. In: Ergonomics in Industry. Proc 2nd Conf New Zealand Ergonomics Soc, Wellington, 11–12 August 1988, pp 235–245, 2 refs.

Shell and Interior Quality and Chemical Composition of Eggs from Hens of Different Strains and Ages Fed Different Dietary Lysine Levels

Abstract Eggs from three commercial and two experimental strains of laying hens were sampled four times during 420 days of laying period when the hens were 25, 42, 58 and 78 weeks of age. Each strain was given one of 5 isocaloric (11.3 MJ ME/kg) diets with crude protein (CP) levels of 12.4, 13.7, 15.0, 16.3 and 17.6% and corresponding lysine contents of 0.46, 0.56,0.66,0.77 and 0.87%. The diet with 0.66% lysine was supplemented with 0.1% lysine HCl, and compared with the unsupplemented 0.66 and 0.77% lysine diets only when fed to the commercial strains. The effects of age, strain and diet were investigated on; shell quality as measured by shell weight (SW), thickness (ST), weight/unit of surface area and deformation (DFM) and interior quality as measured by albumen height (AH), Haugh units (HU), yolk colour (YC) and incidence of blood and meat spots (BMS). Chemical composition was analysed as protein, lipids and solids in yolk, albumen and total egg liquid (TEL). Features causing down-grading of the eggs were registered at the farm as shell-less (SL), damaged and visibly cracked (DVC), and double-yolked (DY) eggs. Cracks detected upon candling (CUC), undersize (<50 g) and dirty eggs were registered at the local packing station. Age and strain of bird significantly influenced all traits studied except the frequency of SL eggs, yolk protein and lipids concentration, which were not affected by strain. Dietary CP level highly significantly influenced the following traits; egg weight, AH, HU and YC values, SW, percent shell of total egg weight, incidence of DY eggs, protein concentration in TEL, yolk and albumen, and concentration of solids in the albumen. The only consistent differences between the commercial and experimental strains were in AH, HU, proportion of yolk and, consequently, the concentration of TEL lipids and solids. However, no strain by dietary CP level interactions were found for most traits studied.

The Contribution of Second Quality to Egg Grading Returns

Measurements of 30,140 eggs clearly indicated the average weight of the second quality removed at the packing station was significantly higher than that of the first quality. Subsequent grading of ...

A Prevalence Study of Virus Warts on the Hands in a Poultry Processing and Packing Station

A Prevalence Study of Virus Warts on the Hands in a Poultry Processing and Packing Station