Safety and health risks for workers exposed to cold thermal environments: A frozen food processing industry perspective

Work ◽  
2021 ◽  
pp. 1-11
Author(s):  
Tomi Zlatar ◽  
Béda Barkokébas Junior ◽  
Laura Martins Bezerra ◽  
Margarida Maria Araujo Brito ◽  
José Torres Costa ◽  
...  
Keyword(s):  
Skin Temperature ◽  
Food Industry ◽  
Thermal Sensation ◽  
Cold Work ◽  
Health And Safety ◽  
Mean Skin Temperature ◽  
Mean Body Temperature ◽  
Frozen Food ◽  
Thermal Environments ◽  
Fresh Food

BACKGROUND: 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. OBJECTIVE: The aim of this work was to evaluate the cold thermal stress risks for workers working in a frozen food industry. METHODS: 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. RESULTS: 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. CONCLUSIONS: 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.

scholarly journals Effect of food intake on the ventilatory response to increasing core temperature during exercise

2019 ◽  
Vol 44 (1) ◽  
pp. 22-30 ◽  
Author(s):  
Keiji Hayashi ◽  
Nozomi Ito ◽  
Yoko Ichikawa ◽  
Yuichi Suzuki
Keyword(s):  
Food Intake ◽  
Body Temperature ◽  
Skin Temperature ◽  
Core Temperature ◽  
Mean Skin Temperature ◽  
Carbon Dioxide Elimination ◽  
Transient Effect ◽  
Mean Body Temperature ◽  
Ventilatory Parameters ◽  
Effect Of Food

Food intake increases metabolism and body temperature, which may in turn influence ventilatory responses. Our aim was to assess the effect of food intake on ventilatory sensitivity to rising core temperature during exercise. Nine healthy male subjects exercised on a cycle ergometer at 50% of peak oxygen uptake in sessions with and without prior food intake. Ventilatory sensitivity to rising core temperature was defined by the slopes of regression lines relating ventilatory parameters to core temperature. Mean skin temperature, mean body temperature (calculated from esophageal temperature and mean skin temperature), oxygen uptake, carbon dioxide elimination, minute ventilation, alveolar ventilation, and tidal volume (VT) were all significantly higher at baseline in sessions with food intake than without food intake. During exercise, esophageal temperature, mean skin temperature, mean body temperature, carbon dioxide elimination, and end-tidal CO2 pressure were all significantly higher in sessions with food intake than without it. By contrast, ventilatory parameters did not differ between sessions with and without food intake, with the exception of VT during the first 5 min of exercise. The ventilatory sensitivities to rising core temperature also did not differ, with the exception of an early transient effect on VT. Food intake increases body temperature before and during exercise. Other than during the first 5 min of exercise, food intake does not affect ventilatory parameters during exercise, despite elevation of both body temperature and metabolism. Thus, with the exception of an early transient effect on VT, ventilatory sensitivity to rising core temperature is not affected by food intake.

scholarly journals Mean skin temperature estimated from 3 measuring points can predict sleeping thermal sensation

2019 ◽  
Vol 162 ◽  
pp. 106292 ◽  
Author(s):  
Li Lan ◽  
Lulu Xia ◽  
Jieyu Tang ◽  
David P. Wyon ◽  
Hua Liu
Keyword(s):  
Skin Temperature ◽  
Thermal Sensation ◽  
Mean Skin Temperature

Estimating changes in mean body temperature for humans during exercise using core and skin temperatures is inaccurate even with a correction factor

2007 ◽  
Vol 103 (2) ◽  
pp. 443-451 ◽  
Author(s):  
Ollie Jay ◽  
Francis D. Reardon ◽  
Paul Webb ◽  
Michel B. DuCharme ◽  
Tim Ramsay ◽  
...  
Keyword(s):  
Body Temperature ◽  
Skin Temperature ◽  
Correction Factor ◽  
Estimation Error ◽  
Compartment Model ◽  
Traditional Model ◽  
Mean Skin Temperature ◽  
Mean Body Temperature ◽  
Two Compartment Model ◽  
Adjusted Model

Changes in mean body temperature (ΔT̄b) estimated by the traditional two-compartment model of “core” and “shell” temperatures and an adjusted two-compartment model incorporating a correction factor were compared with values derived by whole body calorimetry. Sixty participants (31 men, 29 women) cycled at 40% of peak O2 consumption for 60 or 90 min in the Snellen calorimeter at 24 or 30°C. The core compartment was represented by esophageal, rectal (Tre), and aural canal temperature, and the shell compartment was represented by a 12-point mean skin temperature (T̄sk). Using Tre and conventional core-to-shell weightings ( X) of 0.66, 0.79, and 0.90, mean ΔT̄b estimation error (with 95% confidence interval limits in parentheses) for the traditional model was −95.2% (−83.0, −107.3) to −76.6% (−72.8, −80.5) after 10 min and −47.2% (−40.9, −53.5) to −22.6% (−14.5, −30.7) after 90 min. Using Tre, X = 0.80, and a correction factor ( X0) of 0.40, mean ΔT̄b estimation error for the adjusted model was +9.5% (+16.9, +2.1) to −0.3% (+11.9, −12.5) after 10 min and +15.0% (+27.2, +2.8) to −13.7% (−4.2, −23.3) after 90 min. Quadratic analyses of calorimetry ΔT̄b data was subsequently used to derive best-fitting values of X for both models and X0 for the adjusted model for each measure of core temperature. The most accurate model at any time point or condition only accounted for 20% of the variation observed in ΔT̄b for the traditional model and 56% for the adjusted model. In conclusion, throughout exercise the estimation of ΔT̄b using any measure of core temperature together with mean skin temperature irrespective of weighting is inaccurate even with a correction factor customized for the specific conditions.

Day–night variation of thermoregulatory responses of heifers exposed to high environmental temperatures

1997 ◽  
Vol 129 (2) ◽  
pp. 199-204 ◽  
Author(s):  
C. M. MUNDIA ◽  
S. YAMAMOTO
Keyword(s):  
Skin Temperature ◽  
Respiration Rate ◽  
Heat Balance ◽  
Thermal Sensitivity ◽  
Skin Surface ◽  
Mean Skin Temperature ◽  
Mean Body Temperature ◽  
Rate Of Increase ◽  
Vaginal Temperature ◽  
Environmental Temperatures

In order to assess relative thermal sensitivity between the day and the night, vaginal temperature (Tv), heat production (HP), heart rate (HR), respiration rate (RR), skin surface temperatures (from which mean skin temperature (Ts) was calculated) and standing time were measured at environmental temperatures (Te) of 23, 28, 33 and 38°C during the day (11.00–15.00 h) and during the night (23.00–03.00 h) using four Holstein heifers. Both Tv and mean body temperature (Tb) were greater during the night than during the day, increased with increased Te, and the rate of increase of both Tv and Tb with increased Te was greater during the night (P<0·05). Estimated mean HP was similar during the night and during the day, and HP did not increase with increased Te. Respiration rate was greater but not significantly different at night compared to during the day, and increased with increased Te. Mean skin temperature was similar between day and night, and increased with increased Te. The amount of time engaged in standing activity was greater but not significantly different during the night than during the day and standing activity increased with increased Te. The results suggest that thermal sensitivity is lower during the night than during the day, and consequently the greater night responses of Tv and Tb, over day responses, are a requirement for the maintenance of heat balance.

Thermoregulatory responses to cold water at different times of day

1999 ◽  
Vol 87 (1) ◽  
pp. 243-246 ◽  
Author(s):  
John W. Castellani ◽  
Andrew J. Young ◽  
James E. Kain ◽  
Michael N. Sawka
Keyword(s):  
Cold Water ◽  
Water Immersion ◽  
Early Morning ◽  
Cold Water Immersion ◽  
Time Of Day ◽  
Mean Skin Temperature ◽  
Mean Body Temperature ◽  
Metabolic Heat ◽  
Body Temperature Change ◽  
The Mean

This study examined how time of day affects thermoregulation during cold-water immersion (CWI). It was hypothesized that the shivering and vasoconstrictor responses to CWI would differ at 0700 vs. 1500 because of lower initial core temperatures (Tcore) at 0700. Nine men were immersed (20°C, 2 h) at 0700 and 1500 on 2 days. No differences ( P > 0.05) between times were observed for metabolic heat production (M˙, 150 W ⋅ m−2), heat flow (250 W ⋅ m−2), mean skin temperature (T sk, 21°C), and the mean body temperature-change in M˙(ΔM˙) relationship. Rectal temperature (Tre) was higher ( P < 0.05) before (Δ = 0.4°C) and throughout CWI during 1500. The change in Tre was greater ( P < 0.05) at 1500 (−1.4°C) vs. 0700 (−1.2°C), likely because of the higher Tre-T skgradient (0.3°C) at 1500. These data indicate that shivering and vasoconstriction are not affected by time of day. These observations raise the possibility that CWI may increase the risk of hypothermia in the early morning because of a lower initial Tcore.

INCREASING MEAN SKIN TEMPERATURE LINEARLY REDUCES THE VASOCONSTRICTION AND SHIVERING THRESHOLDS IN HUMANS

1994 ◽  
Vol 81 (SUPPLEMENT) ◽  
pp. A252
Author(s):  
C. Cheng ◽  
T. Matsukawa ◽  
A. Kurz ◽  
D. I. Sessler ◽  
B. Merrifield
Keyword(s):  
Skin Temperature ◽  
Mean Skin Temperature

Thermoregulatory responses during competitive marathon running

1977 ◽  
Vol 42 (6) ◽  
pp. 909-914 ◽  
Author(s):  
M. B. Maron ◽  
J. A. Wagner ◽  
S. M. Horvath
Keyword(s):  
Skin Temperature ◽  
Marathon Running ◽  
Heat Illness ◽  
Mean Skin Temperature ◽  
Total Water ◽  
Water Losses ◽  
Thermoregulatory Responses ◽  
Marked Disparity ◽  
Skin Temperatures ◽  
Cool Conditions

To assess thermoregulatory responses occuring under actual marathon racing conditions, rectal (Tre) and five skin temperatures were measured in two runners approximately every 9 min of a competitive marathon run under cool conditions. Race times and total water losses were: runner 1 = 162.7 min, 3.02 kg; runner 2 = 164.6 min, 2.43 kg. Mean skin temperature was similar throughout the race in the two runners, although they exhibited a marked disparity in temperature at individual skin sites. Tre plateaued after 35--45 min (runner 1 = 40.0--40.1, runner 2 = 38.9--39.2 degrees C). While runner 2 maintained a relatively constant level for the remainder of the race, runner 1 exhibited a secondary increase in Tre. Between 113 and 119 min there was a precipitous rise in Tre from 40.9 to 41.9 degrees C. Partitional calorimetric calculations suggested that a decrease in sweating was responsible for this increment. However, runner 1's ability to maintain his high Tre and running pace for the remaining 44 min of the race and exhibit no signs of heat illness indicated thermoregulation was intact.

Using consumer surveys to determine food sustainability

2014 ◽  
Vol 116 (7) ◽  
pp. 1194-1204 ◽  
Author(s):  
Wayne Martindale
Keyword(s):  
Food Service ◽  
Food Preservation ◽  
Frozen Foods ◽  
Content Type ◽  
Frozen Food ◽  
Product Categories ◽  
Fresh Food ◽  
Consumer Surveys ◽  
Meal Planning ◽  
Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

The effect of hand immersion on body temperature when wearing impermeable clothing

1991 ◽  
Vol 77 (1) ◽  
pp. 41-47
Author(s):  
A. J. Allsopp ◽  
Kerry A. Poole
Keyword(s):  
Body Temperature ◽  
Skin Temperature ◽  
Environmental Temperature ◽  
List Type ◽  
Physiological Measures ◽  
Total Work ◽  
Mean Skin Temperature ◽  
Work Time ◽  
Experimental Conditions ◽  
Rest Periods

AbstractThe effects of hand immersion on body temperature have been investigated in men wearing impermeable NBC clothing. Six men worked continuously at a rate of approximately 490 J.sec−1 in an environmental temperature of 30°C. Each subject was permitted to rest for a period of 20 minutes when their aural temperature reached 37.5°C, and again on reaching 38°C, and for a third time on reaching 38.5°C (three rest periods in total). Each subject completed three experimental conditions whereby, during the rest periods they either: a.Did not immerse their hands (control).b.Immersed both hands in a water bath set at 25°c.c.Immersed both hands in water at 10°C.Physiological measures of core temperature, skin temperature and heart rate were recorded at intervals throughout the experiment.Measures of mean aural temperature and mean skin temperature were significantly (P<0.05) reduced if hands were immersed during these rest periods, compared to non immersion. As a result, the total work time of subjects was extended when in the immersed conditions by some 10–20 minutes within the confines of the protocol.It is concluded that this technique of simple hand immersion may be effective in reducing heat stress where normal routes to heat loss are compromised.

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