Volume 19, Issue 60 (4-2018)
Zanko J Med Sci 2018, 19(60): 14-21 |
Back to browse issues page
Abstract: (3911 Views)
Background and Aim: In Occupational Health, the workplace environment is classified as one of the detrimental physical factors and based on the hygienic regulations, the individual and environmental monitoring of this factor and subsequently attempting to control it, is necessary in workplace. Thus, this study aims to investigate how the bakers deal with the heat stress in traditional and modern bakeries of Kermanshah in December, 2016 and January2017.
Material and method: In this study, 116 bakers who were working in 63 bakeries were chosen randomly out of 213 traditional and modern bakeries of Kermanshah and the WBGT index was measured in their waist. The preliminary assessment of the heat stress questionnaire was utilized to evaluate the abstract effects caused by the heat for all of the bakers working in the bakeries of Kermanshah.
Results: The results indicated that the mean of the WBGT indices in modern and traditional pita bakeries were 25.63±2.79 and 28.55±2.82 respectively, which shows that the mean of the WBGT index in traditional bakeries was more than that of the modern ones(p<0.05). Also, with regard to the abstract effects caused by working in bakeries, the results showed that 64.6%of the participants in both groups suffer from the muscular pain.
Conclusion: This study showed that the heat stress index of the WBGT in traditional bakeries in the winter was significantly more than the standard level; therefore, the baker's health in traditional bakeries of Kermanshah is alarming. This study indicated that most of the participants suffer from the muscular pain, so it is recommended that other researchers conduct more studies focusing on finding appropriate solutions in order to decrease the musculoskeletal effects of bakers.
Material and method: In this study, 116 bakers who were working in 63 bakeries were chosen randomly out of 213 traditional and modern bakeries of Kermanshah and the WBGT index was measured in their waist. The preliminary assessment of the heat stress questionnaire was utilized to evaluate the abstract effects caused by the heat for all of the bakers working in the bakeries of Kermanshah.
Results: The results indicated that the mean of the WBGT indices in modern and traditional pita bakeries were 25.63±2.79 and 28.55±2.82 respectively, which shows that the mean of the WBGT index in traditional bakeries was more than that of the modern ones(p<0.05). Also, with regard to the abstract effects caused by working in bakeries, the results showed that 64.6%of the participants in both groups suffer from the muscular pain.
Conclusion: This study showed that the heat stress index of the WBGT in traditional bakeries in the winter was significantly more than the standard level; therefore, the baker's health in traditional bakeries of Kermanshah is alarming. This study indicated that most of the participants suffer from the muscular pain, so it is recommended that other researchers conduct more studies focusing on finding appropriate solutions in order to decrease the musculoskeletal effects of bakers.
Type of Study: Research |
Subject:
Special
Received: 2017/11/7 | Accepted: 2018/01/5 | ePublished: 2018/04/8
Received: 2017/11/7 | Accepted: 2018/01/5 | ePublished: 2018/04/8
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |