The book "Musculoskeletal Disorders & Physical Strain among Food Factory Workers" offers a comprehensive analysis of the physical strains and muscular disorders that can occur among employees in the food industry. It highlights the relationships between perceived strains, pain, and the work ability of employees on a typical workday. The study is particularly relevant as it emphasizes the need to design workplaces with ergonomic principles in mind, to accommodate the abilities and perceptions of the workforce. By providing a detailed examination of these issues, the book helps raise awareness of the challenges in the workplace and discusses potential solutions for improving working conditions.