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Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures

Author

Listed:
  • Adriana Seára Tirloni

    (Tecnological Center, Federal University of Santa Catarina, Florianópolis 88040-370, Santa Catarina, Brazil)

  • Diogo Cunha dos Reis

    (Tecnological Center, Federal University of Santa Catarina, Florianópolis 88040-370, Santa Catarina, Brazil
    Biomechanic’s Laboratory, CDS, Federal University of Santa Catarina, Florianópolis 88040-90, Santa Catarina, Brazil)

  • Eliane Ramos

    (Tecnological Center, Federal University of Santa Catarina, Florianópolis 88040-370, Santa Catarina, Brazil)

  • Antônio Renato Pereira Moro

    (Tecnological Center, Federal University of Santa Catarina, Florianópolis 88040-370, Santa Catarina, Brazil
    Biomechanic’s Laboratory, CDS, Federal University of Santa Catarina, Florianópolis 88040-90, Santa Catarina, Brazil)

Abstract

Brazil 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.

Suggested Citation

  • Adriana Seára Tirloni & Diogo Cunha dos Reis & Eliane Ramos & Antônio Renato Pereira Moro, 2017. "Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures," IJERPH, MDPI, vol. 14(8), pages 1-14, July.
    • Handle: RePEc:gam:jijerp:v:14:y:2017:i:8:p:838-:d:105972
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    References listed on IDEAS

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    1. Jelena Reste & Tija Zvagule & Natalja Kurjane & Zanna Martinsone & Inese Martinsone & Anita Seile & Ivars Vanadzins, 2015. "Wrist Hypothermia Related to Continuous Work with a Computer Mouse: A Digital Infrared Imaging Pilot Study," IJERPH, MDPI, vol. 12(8), pages 1-17, August.
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    Cited by:

    1. André Luiz Soares & Antonio Augusto de Paula Xavier & Ariel Orlei Michaloski, 2020. "Occupational Risk Evaluation through Infrared Thermography: Development and Proposal of a Rapid Screening Tool for Risk Assessment Arising from Repetitive Actions of the Upper Limbs," IJERPH, MDPI, vol. 17(10), pages 1-19, May.
    2. Mohamed Z. Ramadan, 2017. "The Effects of Industrial Protective Gloves and Hand Skin Temperatures on Hand Grip Strength and Discomfort Rating," IJERPH, MDPI, vol. 14(12), pages 1-16, December.
    3. Adriana Seára Tirloni & Diogo Cunha dos Reis & Salvador Francisco Tirloni & Antônio Renato Pereira Moro, 2020. "Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders," IJERPH, MDPI, vol. 17(24), pages 1-15, December.
    4. Adriana Seára Tirloni & Diogo Cunha Dos Reis & Natália Fonseca Dias & Antônio Renato Pereira Moro, 2018. "The Use of Personal Protective Equipment: Finger Temperatures and Thermal Sensation of Workers’ Exposure to Cold Environment," IJERPH, MDPI, vol. 15(11), pages 1-14, November.

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