SITUATIONAL ANALYSIS OF EPIDEMIOLOGICAL AND HYGIENIC STUDIES CONDUCTED AMONG EMPLOYEES OF WINE INDUSTRY

NANA CHKHAIDZE; KHATUNA SHUBLADZE; TATIA TODUA; MARIAM TURMANAULI; MARINE ARABIDZE; MARINE KVATADZE

doi:10.52340/jecm.2023.04.30

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2026-01-29

SITUATIONAL ANALYSIS OF EPIDEMIOLOGICAL AND HYGIENIC STUDIES CONDUCTED AMONG EMPLOYEES OF WINE INDUSTRY

Authors

NANA CHKHAIDZE N. Makhviladze named S/R Institute of Labor Medicine and Ecology
KHATUNA SHUBLADZE N. Makhviladze named S/R Institute of Labor Medicine and Ecology
TATIA TODUA N. Makhviladze named S/R Institute of Labor Medicine and Ecology
MARIAM TURMANAULI N. Makhviladze named S/R Institute of Labor Medicine and Ecology
MARINE ARABIDZE N. Makhviladze named S/R Institute of Labor Medicine and Ecology
MARINE KVATADZE N. Makhviladze named S/R Institute of Labor Medicine and Ecology

DOI:

https://doi.org/10.52340/jecm.2023.04.30

Keywords:

analysis, epidemiological, hygienic studies, employees, wine industry

Abstract

The purpose of the research is assessment of working conditions of employees and conducting epidemiological research in wineries: LTD “Teliani veli” and its vineyards, LTD “Chateau Manavi”, JSC “Vine factory of Akhmeta” and JSC “Falavani”.

Results of the study: the working conditions of the workers were hygienically evaluated, both according to individual factors (microclimate, dust, harmful chemical substances, noise, lighting, labor intensity, tension) and their complex. Classes of labor conditions for individual professions were defined and probable occupational risk groups were distinguished. Hygienic working conditions of the employees can be considered satisfactory, which is confirmed by the assessment of working conditions according to their hygienic classification (there are 4 classes in total). According to the results of the survey, almost all employees are satisfied with the working conditions, as well as with the work organization and the management's efforts to improve their working conditions. In terms of health status, the respondents have a satisfactory health status, what is confirmed by the not so high indicators of morbidity calculated according to the diagnoses and subjective complaints made during their visits to the doctor.

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References

შრომის პირობების ჰიგიენური კლასიფიკაცია საწარმოო გარემოს ფაქტორებისა და სამუშაოს მავნეობისა და საშიშროების მიხედვით (ბრძანება 147/ნ 03.05.2007 სსმ 6917.05.2007 დან. 2)

პროფესიული რისკ-ფაქტორების ჰიგიენური, ეპიდემიოლოგიური, კლინიკური და ტოქსიკოლოგიური კვლევის შედეგები ღვინის წარმოებაში. ს.ს. ნ.მახვილაძის სახ. შრომის მედიცინისა და ეკოლოგიის ს/კ ინსტიტუტის ანგარიშები. 2012წ. 2022წ.

კვერენჩხილაძე რევაზი. შრომის ჰიგიენა. თბილისი: თსსუ, 2016წ, 438 გვ.

Планирование и организация эпидемиологических исследований в медицине труда – методические рекомендации. Москва, 2004г. ст-40.

Л.П. Зуева; Р.Х. Яфаев «Эпидемиология»-учебник. Санкт-Петербург, 2006г, ст-752.

Sami Youakim, FRCP Occupational health risks of wine industry workers Issue: BCMJ, Oct 2006; 48(8): 386-391.

M. Gregg. Field epidemiology. Third Edition. OXFORD. UNIVERSITY PRESS, 2008y; 15 Jul.

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Published

2023-11-27

How to Cite

CHKHAIDZE, N., SHUBLADZE, K., TODUA, T., TURMANAULI, M., ARABIDZE, M., & KVATADZE, M. (2023). SITUATIONAL ANALYSIS OF EPIDEMIOLOGICAL AND HYGIENIC STUDIES CONDUCTED AMONG EMPLOYEES OF WINE INDUSTRY . Experimental and Clinical Medicine Georgia, (4), 137–141. https://doi.org/10.52340/jecm.2023.04.30

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