Table 2.
Source of, and Event/Exposure Resulting in, Nonfatal Traumatic Injuries among Offshore Seafood Processors, 2010-2015
| Event/Exposure (n=304) | |||||
|---|---|---|---|---|---|
| Source of Injury (n=304) | Contact with Objects/Equipment | Overexertion & Bodily Reaction | Falls/Slips/Trips | Exposure to Substance/Environment | Total (Row %) |
| Processing Equipment/ Machinery | 61 | 23 | 1 | 0 | 85 (28) |
| Vessel Interior/ Exterior | 14 | 0 | 48 | 0 | 62 (20) |
| Box Frozen Fish/ Product | 37 | 21 | 0 | 0 | 58 (19) |
| Bodily Motion | 0 | 28 | 11 | 0 | 39 (13) |
| Conveyor | 21 | 0 | 1 | 0 | 22 (7) |
| General Tool/ Equipment | 10 | 2 | 3 | 0 | 15 (5) |
| Unpackaged Seafood - Fresh or Frozen | 7 | 2 | 0 | 2 | 11 (3) |
| Chemical | 0 | 0 | 0 | 9 | 9 (3) |
| Temperature/ Boiling Water | 0 | 0 | 0 | 2 | 2 (1) |
| Dock | 0 | 0 | 1 | 0 | 1 (1) |
| Total (Column %) | 150 (49) | 76 (25) | 65 (22) | 13 (4) | 304 (100) |