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

T. Zlatar; B. Barkokébas; L. Martins; M. Brito; J. Torres Costa; M. Vaz; J. Santos Baptista

doi:10.1201/9781315164809-6

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

T. Zlatar
, B. Barkokébas
, L. Martins
, M. Brito
, J. Torres Costa
, M. Vaz
, J. Santos Baptista

Universidade do Porto
Universidade de Pernambuco
Universidade Federal de Pernambuco

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

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.

Original language	English
Title of host publication	Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017
Editors	Rui B. Melo, Pedro M. Arezes, Monica P. Barroso, Paula Carneiro, Patricio Cordeiro, Nelson Costa, A. Sergio Miguel, Goncalo Perestrelo, Joao Santos Baptista
Publisher	CRC Press/Balkema
Pages	23-28
Number of pages	6
ISBN (Print)	9781138057616
DOIs	https://doi.org/10.1201/9781315164809-6
Publication status	Published - 2017
Externally published	Yes
Event	International Symposium on Occupational Safety and Hygiene, SHO 2017 - Guimaraes, Portugal Duration: 10 Apr 2017 → 11 Apr 2017

Publication series

Name	Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017

Conference

Conference	International Symposium on Occupational Safety and Hygiene, SHO 2017
Country/Territory	Portugal
City	Guimaraes
Period	10/04/17 → 11/04/17

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Access to Document

10.1201/9781315164809-6

Cite this

Zlatar, T., Barkokébas, B., Martins, L., Brito, M., Torres Costa, J., Vaz, M., & Santos Baptista, J. (2017). Influence of cold thermal environment on packing workers from the frozen food processing industry. In R. B. Melo, P. M. Arezes, M. P. Barroso, P. Carneiro, P. Cordeiro, N. Costa, A. S. Miguel, G. Perestrelo, & J. S. Baptista (Eds.), Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017 (pp. 23-28). (Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017). CRC Press/Balkema. https://doi.org/10.1201/9781315164809-6

Zlatar, T. ; Barkokébas, B. ; Martins, L. et al. / Influence of cold thermal environment on packing workers from the frozen food processing industry. Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017. editor / Rui B. Melo ; Pedro M. Arezes ; Monica P. Barroso ; Paula Carneiro ; Patricio Cordeiro ; Nelson Costa ; A. Sergio Miguel ; Goncalo Perestrelo ; Joao Santos Baptista. CRC Press/Balkema, 2017. pp. 23-28 (Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017).

@inproceedings{38a17228f353437599edb22a8eb6fd5a,

title = "Influence of cold thermal environment on packing workers from the frozen food processing industry",

abstract = "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.",

author = "T. Zlatar and B. Barkok{\'e}bas and L. Martins and M. Brito and \{Torres Costa\}, J. and M. Vaz and \{Santos Baptista\}, J.",

note = "Publisher Copyright: {\textcopyright} 2017 Taylor \& Francis Group, London.; International Symposium on Occupational Safety and Hygiene, SHO 2017 ; Conference date: 10-04-2017 Through 11-04-2017",

year = "2017",

doi = "10.1201/9781315164809-6",

language = "English",

isbn = "9781138057616",

series = "Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017",

publisher = "CRC Press/Balkema",

pages = "23--28",

editor = "Melo, \{Rui B.\} and Arezes, \{Pedro M.\} and Barroso, \{Monica P.\} and Paula Carneiro and Patricio Cordeiro and Nelson Costa and Miguel, \{A. Sergio\} and Goncalo Perestrelo and Baptista, \{Joao Santos\}",

booktitle = "Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017",

}

Zlatar, T, Barkokébas, B, Martins, L, Brito, M, Torres Costa, J, Vaz, M & Santos Baptista, J 2017, Influence of cold thermal environment on packing workers from the frozen food processing industry. in RB Melo, PM Arezes, MP Barroso, P Carneiro, P Cordeiro, N Costa, AS Miguel, G Perestrelo & JS Baptista (eds), Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017. Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017, CRC Press/Balkema, pp. 23-28, International Symposium on Occupational Safety and Hygiene, SHO 2017, Guimaraes, Portugal, 10/04/17. https://doi.org/10.1201/9781315164809-6

Influence of cold thermal environment on packing workers from the frozen food processing industry. / Zlatar, T.; Barkokébas, B.; Martins, L. et al.
Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017. ed. / Rui B. Melo; Pedro M. Arezes; Monica P. Barroso; Paula Carneiro; Patricio Cordeiro; Nelson Costa; A. Sergio Miguel; Goncalo Perestrelo; Joao Santos Baptista. CRC Press/Balkema, 2017. p. 23-28 (Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Influence of cold thermal environment on packing workers from the frozen food processing industry

AU - Zlatar, T.

AU - Barkokébas, B.

AU - Martins, L.

AU - Brito, M.

AU - Torres Costa, J.

AU - Vaz, M.

AU - Santos Baptista, J.

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/85035002909

U2 - 10.1201/9781315164809-6

DO - 10.1201/9781315164809-6

M3 - Conference contribution

AN - SCOPUS:85035002909

SN - 9781138057616

T3 - Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017

SP - 23

EP - 28

BT - Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017

A2 - Melo, Rui B.

A2 - Arezes, Pedro M.

A2 - Barroso, Monica P.

A2 - Carneiro, Paula

A2 - Cordeiro, Patricio

A2 - Costa, Nelson

A2 - Miguel, A. Sergio

A2 - Perestrelo, Goncalo

A2 - Baptista, Joao Santos

PB - CRC Press/Balkema

T2 - International Symposium on Occupational Safety and Hygiene, SHO 2017

Y2 - 10 April 2017 through 11 April 2017

ER -

Zlatar T, Barkokébas B, Martins L, Brito M, Torres Costa J, Vaz M et al. Influence of cold thermal environment on packing workers from the frozen food processing industry. In Melo RB, Arezes PM, Barroso MP, Carneiro P, Cordeiro P, Costa N, Miguel AS, Perestrelo G, Baptista JS, editors, Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017. CRC Press/Balkema. 2017. p. 23-28. (Occupational Safety and Hygiene V - Proceedings of the International Symposium on Occupational Safety and Hygiene, SHO 2017). doi: 10.1201/9781315164809-6

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

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