Mohammad Khandan - Ergonomics Department, Faculty of Health, QomUniversity of Medical Sciences, Qom, Iran
Alireza Koohpaei - Occupational Health Engineering Department,Faculty of Health, work health research center,Qom University of Medical Sciences, Qom, Iran

Background: Food industries workers may be exposed to mental disorders due to various work-related riskfactors. Performing research in mental disorders is crucial because this factor has an important negative impacton job satisfaction and performance.Methods: This study was conducted among 636 workers of 11 food industries in Qom, a province of Iran,2014. Data were collected using a general questionnaire for the demographic characteristic as well as generalhealth questionnaire (GHQ-28). Data was analyzed by SPSS V20.Results: All workers (except two point five percent) were males with a mean age of 31.96±7.48 years. Themajorities (508; 79.9%) were married and others single. Based on the average scores released from GHQ(16.56±10.54), general Psychological morbidity was 20%. As well as for components i.e. somatic symptoms,sleep disorders and anxiety, social dysfunction and depression with 16%, 25.80%, 35.80% and 11.80% of foodworkers had experienced respectively. Data revealed that demographics might play an important role in mentalhealth: single workers and men seem to be more affected by psychological distress than married personnel andwomen (p<0.05(. This relation between age and mental health were not significant (p>0.05).Conclusion: Studies have indicated tenuous links between working conditions, and health status. Themechanisms driving the association between work and health, however, remain uncertain and require furtherresearch. An intervention model for preventive efforts, regarding mental strain and mental ill-health in foodindustries is recommended

Mental health, Food industries, GHQ-28, Workers, Iran