FACTS

1. Butchers are exposed to various types of hazards in the course of their work, which can lead to health problems of varying severity.
2. Salmonella has contributed to deaths linked to butchers.
3. Butchers are exposed to physical hazards such as noise, cold, vibration, physical injuries; and ergonomic hazards such as overexertion, manual and repetitive work like meat hanging and cutting, awkward positions, and lifting of heavy objects.
4. Workers in slaughter facilities may be exposed to hazardous chemicals such […]

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