Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures
AbstractBrazil was rated the fourth leading producer and exporter of pork meat in the world. The aim of this study was to evaluate the temperature of the hands of pig slaughterhouse workers and its relation to the thermal sensation of the hands and the use of a cutting tool. The study included 106 workers in a pig slaughterhouse. An infrared camera FlirThermaCAM E320 (Flir Systems, Wilsonville, OR, USA) was used to collect the images of the dorsal and palmar surfaces of both hands. A numerical scale was used to obtain the thermal sensation. Chi-square test, Pearson correlation and Student’s t test or Wilcoxon were used (p ≤ 0.05). The majority of workers felt cold in the hands (66%) and workers who used the knife felt the coldest. There was an association between the thermal sensation and the use of knife (p = 0.001). Workers who used the tool showed correlation between the thermal sensation and the temperatures of the left fingers, with a difference between the temperatures of the right and left hands of those who used the knife (p ≤ 0.05). The hands (left) that manipulated the products presented the lowest temperatures. Findings indicate that employers of pig slaughterhouses should provide gloves with adequate thermal insulation to preserve the health of workers’ hands. View Full-Text
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Tirloni, A.S.; Reis, D.C.; Ramos, E.; Moro, A.R.P. Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures. Int. J. Environ. Res. Public Health 2017, 14, 838.
Tirloni AS, Reis DC, Ramos E, Moro ARP. Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures. International Journal of Environmental Research and Public Health. 2017; 14(8):838.Chicago/Turabian Style
Tirloni, Adriana S.; Reis, Diogo C.; Ramos, Eliane; Moro, Antônio R.P. 2017. "Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures." Int. J. Environ. Res. Public Health 14, no. 8: 838.
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