Influence of cold thermal environment on packing workers from the frozen food processing industry

• Type: Article in International Conference Proceedings Book
• Date: 2017

Authors

Zlatar, T (Author) Other; Barkokébas, B (Author) Other; Martins, L (Author) Other; Margarida Brito (Author) FCUP; Torres Costa, J (Author) Other; Vaz, M (Author) Other; João Santos Baptista (Author) FEUP

Conference proceedings International

Title: Occupational safety and hygiene SHO2017: proceedings book

Pages: 23-28

Indexing

Scopus - 0 Citations

Scientific classification

CORDIS: Technological sciences > Technology > Safety technology

FOS: Engineering and technology > Other engineering and technologies ; Medical and Health sciences > Other medical sciences

Other information

Authenticus ID: P-00N-9ES

DOI: 10.1201/9781315164809-6

Abstract (EN): In the fresh food industry the working activities are conducted in environmental temperatures from 0°C to 10°C, while in the frozen food industry usually are at temperatures below ¿20°C which influences the variations in core and skin body temperatures and affects the working performance, health and safety of the employees. The aim of this work is to contribute with a study on the influence of cold thermal environment on core and skin body temperatures in packing workers from the frozen food industry. By using the core body pill sensor and 8 skin temperature sensors a study was conducted on 4 workers during 11 days. The lowest recorded temperature was for hand 14.09°C, mean skin temperature had variations of 1.10 to 3.20°C along the working period and the mean body temperature on two occasions decreased below 35°C. The core temperature was found to increase. The mean body temperature showed small changes along the time. © 2017 Taylor & Francis Group, London.

Language: English

Type (Professor's evaluation): Scientific