{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,3,11]],"date-time":"2025-03-11T04:12:11Z","timestamp":1741666331832,"version":"3.38.0"},"reference-count":23,"publisher":"SAGE Publications","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["WOR"],"published-print":{"date-parts":[[2021,10,26]]},"abstract":"<jats:p>BACKGROUND: Environmental temperatures in the fresh food industry vary from 0\u00b0C to 10\u00b0C, and go below -20\u00b0C 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\u00b0C, lowest forehead 18.55\u00b0C, mean skin temperature had variations of 1.10 to 3.20\u00b0C 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 \u201ca frigore\u201d, and in two cases the mean body temperature decreased below 35.0\u00b0C, which is defined in the current literature as a mild form of hypothermia.<\/jats:p>","DOI":"10.3233\/wor-213600","type":"journal-article","created":{"date-parts":[[2021,10,13]],"date-time":"2021-10-13T23:18:35Z","timestamp":1634167115000},"page":"645-655","source":"Crossref","is-referenced-by-count":1,"title":["Safety and health risks for workers exposed to cold thermal environments: A frozen food processing industry perspective"],"prefix":"10.1177","volume":"70","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8915-908X","authenticated-orcid":false,"given":"Tomi","family":"Zlatar","sequence":"first","affiliation":[{"name":"Faculty of Engineering, University of Porto(FEUP), Porto, Portugal"}]},{"given":"B\u00e9da Barkok\u00e9bas","family":"Junior","sequence":"additional","affiliation":[{"name":"Polytechnic School, University of Pernambuco (POLI\/UPE), Recife, Brazil"}]},{"given":"Laura Martins","family":"Bezerra","sequence":"additional","affiliation":[{"name":"Federal University of Pernambuco (UFPE), Recife, Brazil"}]},{"given":"Margarida Maria","family":"Araujo Brito","sequence":"additional","affiliation":[{"name":"Center of Mathematics, University of Porto(CMUP), Porto, Portugal"}]},{"given":"Jos\u00e9 Torres","family":"Costa","sequence":"additional","affiliation":[{"name":"Faculty of Medicine, University of Porto (FMUP), Porto, Portugal"}]},{"given":"M\u00e1rio","family":"Vaz","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, University of Porto(FEUP), Porto, Portugal"}]},{"given":"Jo\u00e3o","family":"dos Santos Baptista","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, University of Porto(FEUP), Porto, Portugal"}]}],"member":"179","reference":[{"key":"10.3233\/WOR-213600_ref1","doi-asserted-by":"publisher","first-page":"3010","DOI":"10.3233\/WOR-2012-0557-3010","article-title":"Order-picking in deep cold \u2013physiological responses of younger and older females. 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