Objective: To explore the distribution and intensity of kitchen waste treatment plant, providing scientific basis for occupational diseases prevention and treatment in that industry. Methods: 30 operating personnel in a kitchen waste disposal enterprise were selected as the research group and 16 non-operating personnel as the control group. The epidemiological survey was carried out in June 2015 and July 2016, and the results of occupational hazards and occupational health monitoring during 2015 to 2017 were analyzed. Results: The results of various occupational hazards factors during 2015 to 2017 were all in accordance with the occupational health limit, but the results of occupational health examination were abnormal. The occupational correlation could not be ruled out by the abnormality of electrical audiometry, electrocardiogram and Department of Dermatology examination. Conclusion: Workers in kitchen waste treatment plant are likely to suffer low-intensity, continuous health damage. There is occupational health risk in that industry. The accumulation of basic information and the improvement of relevant standards and methods are needed for further study.
目的： 探讨餐厨垃圾处理企业工作场所主要职业病危害因素的分布及强度，统计作业人员职业健康检查情况，为该行业的职业病防治提供科学依据。 方法： 选取某餐厨垃圾处理企业30名一线作业人员为研究组，16名非作业人员为对照组。采用流行病学调查，分别于2015年6月、2016年7月进行了现场调研，并对2015至2017年度职业病危害因素检测结果和职业健康监护结果进行综合分析。 结果： 2015至2017年间各类职业病危害因素的各类检测结果均符合职业卫生限值要求，职业健康检查结果存在异常，电测听、心电图、皮肤科检查的异常尚不能排除职业相关性。 结论： 餐厨垃圾处理企业作业人员可能受到低强度的持续性健康损害，该行业存在职业健康风险。要进行进一步研究，需要行业基础资料的积累和相关标准、方法的完善。.
Keywords: Anaerobic Fermentation Process.; Kitchen Waste; Occupational Hazard Factors.