EVALUATION OF HEAT STRESS BASED ON WBGT INDEX AND ITS RELATIONSHIP WITH PHYSIOLOGICAL PARAMETER OF SUBLINGUAL TEMPERATURE IN BAKERIES OF ARAK CITY

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ALIABADI MOHSEN; JAHANGIRI MOHAMMAD; ARRASSI MAZIYAR; JALALI MEHDI

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Journal: Tibbi- i- kar Year:2014 | Volume:6 | Issue:1 Page(s): 48-56

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Title

EVALUATION OF HEAT STRESS BASED ON WBGT INDEX AND ITS RELATIONSHIP WITH PHYSIOLOGICAL PARAMETER OF SUBLINGUAL TEMPERATURE IN BAKERIES OF ARAK CITY

Author(s)

ALIABADI MOHSEN | JAHANGIRI MOHAMMAD | ARRASSI MAZIYAR | JALALI MEHDI | Issue Writer Certificate

Keywords

HEAT STRESSQ2

HEAT STRAINQ2

TRADITIONAL AND MECHANIZED BAKERIESQ2

SUBLINGUAL TEMPERATUREQ2

WBGT INDEXQ2

Abstract

Background: Exposure to high temperatures is common among workers in warm environments (especially in bakeries) which could cause some undesirable physiological effects. The aim of this study was to determine HEAT STRESS and its relationship with physiological parameter of SUBLINGUAL TEMPERATURE in workers employed in bakeries of Arak city. Methods: In this cross- sectional study, 126 workers employed in 63 bakeries in Arak was evaluated. HEAT STRESS was evaluated based on WBGT (wet bulb globe temperature) index and physiological strain was evaluated based on SUBLINGUAL TEMPERATURE. The HEAT STRESS was measured using digital WBGT apparatus in workstations of the bakers and the bread dough co-bakers as the hottest places. SUBLINGUAL TEMPERATURE of workers was measured using electronic sublingual thermometer. Data was analyzed using SPSS version 16 software. Results: In 76% of cases, HEAT STRESS exposed to workers based on WBGT INDEX, was more than national recommended limit. Moreover, in 48% of cases, HEAT STRAIN of workers based on SUBLINGUAL TEMPERATURE index was also more than the national recommended limit. The results showed significant difference between WBGT INDEX in the bakeries based on baking technology type (traditional and mechanized bakeries) (p<0.001). The results showed significant difference between SUBLINGUAL TEMPERATUREs of workers in the bakeries based on baking technology type (p<0.001). Conclusions: Mechanization of bakeries could make notable effects on reducing the HEAT STRAIN of workers. The significant relationship between WBGT INDEX and SUBLINGUAL TEMPERATUREs of workers confirmed the reliability and generality of WBGT INDEX for evaluating HEAT STRESS in bakeries.

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APA: Copy

ALIABADI, MOHSEN, JAHANGIRI, MOHAMMAD, ARRASSI, MAZIYAR, & JALALI, MEHDI. (2014). EVALUATION OF HEAT STRESS BASED ON WBGT INDEX AND ITS RELATIONSHIP WITH PHYSIOLOGICAL PARAMETER OF SUBLINGUAL TEMPERATURE IN BAKERIES OF ARAK CITY. OCCUPATIONAL MEDICINE, 6(1), 48-56. SID. https://sid.ir/paper/207099/en

Vancouver: Copy

ALIABADI MOHSEN, JAHANGIRI MOHAMMAD, ARRASSI MAZIYAR, JALALI MEHDI. EVALUATION OF HEAT STRESS BASED ON WBGT INDEX AND ITS RELATIONSHIP WITH PHYSIOLOGICAL PARAMETER OF SUBLINGUAL TEMPERATURE IN BAKERIES OF ARAK CITY. OCCUPATIONAL MEDICINE[Internet]. 2014;6(1):48-56. Available from: https://sid.ir/paper/207099/en

IEEE: Copy

MOHSEN ALIABADI, MOHAMMAD JAHANGIRI, MAZIYAR ARRASSI, and MEHDI JALALI, “EVALUATION OF HEAT STRESS BASED ON WBGT INDEX AND ITS RELATIONSHIP WITH PHYSIOLOGICAL PARAMETER OF SUBLINGUAL TEMPERATURE IN BAKERIES OF ARAK CITY,” OCCUPATIONAL MEDICINE, vol. 6, no. 1, pp. 48–56, 2014, [Online]. Available: https://sid.ir/paper/207099/en

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