Faculty of Engineering, University of Porto(FEUP), Porto, Portugal.
Polytechnic School, University of Pernambuco (POLI/UPE), Recife, Brazil.
Work. 2021;70(2):645-655. doi: 10.3233/WOR-213600.
Environmental temperatures in the fresh food industry vary from 0°C to 10°C, and go below -20°C for the frozen food industry, representing risk for the health and safety of workers involved.
The aim of this work was to evaluate the cold thermal stress risks for workers working in a frozen food industry.
A total of 27 acclimatized workers (13 male and 14 female) participated in a study which was conducted during 11 working days. The thermal sensation questionnaire and the cold work health questionnaire (CWHQ) were applied to all participants. Additionally, 4 workers were chosen to be fully monitored with a thermometer telemetry capsule for measuring the intra-abdominal temperature and 8 skin temperature sensors.
The lowest recorded hand temperature was 14.09°C, lowest forehead 18.55°C, mean skin temperature had variations of 1.10 to 3.20°C along the working period. Highest and most frequent fluctuations were found in the hand and forehead skin temperatures, small changes were found in mean skin temperature.
Answers to the CWHQ increase concern on clinical forms of "a frigore", and in two cases the mean body temperature decreased below 35.0°C, which is defined in the current literature as a mild form of hypothermia.
新鲜食品行业的环境温度为 0°C 至 10°C，冷冻食品行业的环境温度则低于-20°C，这对相关工人的健康和安全构成了风险。
本工作旨在评估冷冻食品行业工人所面临的冷应激风险。
共有 27 名适应环境的工人（13 名男性和 14 名女性）参与了这项研究，研究共进行了 11 个工作日。所有参与者都接受了热感觉问卷和冷工作健康问卷（CWHQ）的评估。此外，选择了 4 名工人进行全面监测，使用温度计遥测胶囊测量腹内温度和 8 个皮肤温度传感器。
记录到的最低手部温度为 14.09°C，最低额部温度为 18.55°C，平均皮肤温度在工作期间变化范围为 1.10 至 3.20°C。手部和额部皮肤温度的波动最大且最频繁，平均皮肤温度的变化较小。
CWHQ 的回答增加了对“冷暴露”临床形式的关注，并且有 2 例平均体温降至 35.0°C 以下，这在当前文献中被定义为轻度低体温。
