## 4 Discussion
Workers who handle heavy loads for 2-4 h are 2.041 times more likely than workers under 2 h (\(p\) = 0.001), while workers handling loads for 4 h or more are 3.529 times more likely than workers under 2 h (\(p\) < 0.001). This is consistent with research findings that seafood processing workers may suffer from musculoskeletal pain, especially back pain, due to the handling of heavy loads [34]. The results of the logistic regression analysis on upper limb pain showed that females were 2.966 times more likely than males (\(p\) < 0.001). This is consistent with research findings that female workers generally report higher rates of musculoskeletal pain than male workers [35; 36; 37; 38]. Workers with over 10 years of work experience were 2.621 times more likely than those under 3 years (\(p\) < 0.001). This aligns with the findings indicating that workers with more years of work experience in the automobile manufacturing and nursing industries were more prone to report pain [16; 17; 18; 19; 20; 21; 22; 23; 24; 25]. Workers exposed to vibration for 2-4 h were 1.816 times more likely than those under 2 h (\(p\) = 0.031). This supports findings that hand-arm vibration syndrome arises from using vibrating equipment, such as knives, in the food processing industry [39]. Workers who handled heavy loads for 2-4 h were 1.769 times more likely than those under 2 h (\(p\) = 0.009), whereas workers who worked for 4 h or more were 2.345 times greater than those under 2 h (\(p\) = 0.001). This was consistent with the result that construction workers handling heavy loads for extended periods are more likely to complain of upper limb pain [24]. As a result of key factors affecting lower limb pain, females present a rate 2.667 times greater than males (\(p\) < 0.001). This supports the finding that women have a higher rate of reporting lower limb pain, including pain in the hips and thighs, as well as upper limb pain, such as in the neck, shoulders, and wrists, when compared to men [40]. Workers with \(\geq\)10 years of work experience show 2.936 times greater pain in lower limbs than those under 3 years (\(p\) < 0.001). In contrast, workers exposed to low temperatures for 2-4 h experience 2.795 times more lower limb pain than those under 2 h (\(p\) = 0.011). This aligns with the finding that musculoskeletal pain in food manufacturing workers was influenced by working in a low-temperature environment [3]. Workers with long work experience tend to complain of lower limb pain, including back and upper limb pain. Workers who handle heavy loads for 2 to 4 h are 1.759 times more likely to complain than those under 2 h (\(p\) = 0.035). Also, workers handling heavy loads for 4 h or more are 3.582 times more likely to complain than those under 2 h (\(p\) < 0.001). Workers who handle heavy loads for extended periods are more likely to experience pain in their back, upper limbs, and lower limbs. Conversely, contrary to general results, lower limb pain in workers who worked less than 40 h per week was 1.618 (1/0.618) times more than in workers over 40 h (\(p\) = 0.039). The food manufacturing industry has a higher percentage of women, older workers, and employees with extended work experience than other manufacturing sectors [41; 42; 43]. This study found that workers with extensive work experience are the primary contributors to musculoskeletal pain. Additionally, it was discovered that women significantly influence pain in both the upper and lower limbs. Furthermore, older workers were also found to be a contributing factor to back pain. Women and older workers often have lower physical abilities, which can lead to increased strain and pain, even in the same working conditions. The results of this study on musculoskeletal pain suggest that tailored improvements are needed to ensure that physically weak women and elderly food manufacturing workers can work safely. Furthermore, improvement policies that extend the concept of universal design are necessary to enable physically weaker workers to work comfortably [44; 45].