Studying the Rate of Heat Stress in Bakers

Malakouti, Javad; Yari, Ahmad Reza; Safavi, Navid; Majidi, Gharib; Nazari, Shahram; Alizadeh Matboo, Soudabeh; Arsangh Jang, Shahram; Soleimanpour Nouran, Mohammad

Volume 4, Issue 1 (Winter 2015 2015) Arch Hyg Sci 2015, 4(1): 7-12 | Back to browse issues page

‎ 20.1001.1.22519203.2015.4.1.1.3

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Malakouti J, Yari A R, Safavi N, Majidi G, Nazari S, Alizadeh Matboo S, et al . Studying the Rate of Heat Stress in Bakers. Arch Hyg Sci 2015; 4 (1) :7-12
URL: http://jhygiene.muq.ac.ir/article-1-35-en.html

Studying the Rate of Heat Stress in Bakers

Javad Malakouti¹

, Ahmad Reza Yari²

, Navid Safavi³

, Gharib Majidi⁴

, Shahram Nazari ^*

⁴, Soudabeh Alizadeh Matboo⁵

, Shahram Arsangh Jang⁶

, Mohammad Soleimanpour Nouran⁵

1- aDepartment of Occupational Health Engineering, School of Health, Qom University of Medical Science, Qom, Iran
2- bResearch Center for Environmental Pollutants, Qom university of Medical Sciences, Qom, Iran
3- cSchool of Health, Tabriz University of Medical Sciences, Tabriz, Iran.
4- dSchool of Health, Qom University of Medical Sciences, Qom, Iran.
5- eSchool of Health, Ardabil University of Medical Sciences, Ardabil, Iran
6- fDepartment of Public Health, School of Health, Qom University of Medical Science, Qom, Iran.

Abstract: (3373 Views)

Background &Aims of the Study: Nowadays heat stress is one of the most current harmful physical agents in workplaces. Attentions to recognized consequences of heat stress and have no information about heat stress in Ardabil bakeries, this study have been done in 2013.

Materials & Methods: This cross sectional research has been done in 96 different bread types bakeries in Ardabil. Among 301 bakeries in Ardabil city, 96 of them have been selected by stratified random sampling method. These 96 bakeries include 32 Barbaric bakeries, 45 Lavash, 15 Sangak and 4 special bakeries. To determine heat stress, WBGT index and WBGT meter made of Casella Company have been used.

Results: Mean of total WBGT index in oven workstation and kneader workstation showed this index in traditional Barbaric, Lavash, Sangak, respectively was more than special bakeries. Special bakeries have least heat stress among other bakeries. This study showed 80.2% of workers in oven workstation and kneader workstation had heat stress.

Conclusions: According to results of this study can state indoor WBGT index in special bakeries with least level of heat stress is better than other bakeries and traditional Barbaric identified as most unsuitable place. Workers in traditional bakeries exposed to heat stress.

Keywords: Heat Stress, WBGT, Bakers

Full-Text [PDF 463 kb] (1295 Downloads)

Type of Study: Original Article | Subject: General
Received: 2016/02/13 | Accepted: 2016/02/23 | Published: 2016/02/23