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

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2017

Autores

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

Ata de Conferência Internacional

Título: Occupational safety and hygiene SHO2017: proceedings book

Páginas: 23-28

Indexação

Scopus - 0 Citações

Classificação Científica

CORDIS: Ciências Tecnológicas > Tecnologia > Tecnologia da segurança

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias ; Ciências médicas e da saúde > Outras ciências médicas

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica