Slaughterhouse workers exposed to cold: proposal of reference thermography values for hands

Abstract

The cold environment is an indispensable for slaughtering and processing in the poultry industry In field studies it was observed that a large percentage of workers of this sector have hand contact with the cold chicken and / or frozen, have high complaints prevalence of pain and discomfort, mostly in the hands. The contact of human skin with a cold surface may cause pain, numbness and risk of skin damage. Currently, although the use of infrared thermal imaging has been useful in identifying normal and abnormal patterns of heat distribution on the surface of the body. However your use for work tasks and to assess the potential development of injuries related to it has been limited. Based on the physiological responses can be objectively evaluate the effects of the task demands of work and thus contribute to the development of effective strategies for ergonomic intervention. The methodology will be used to evaluate the subjective thermal sensation with analogue scale of ASHRAE and the infrared thermography in the dorsal and palmar hands. Thus the objective of this research is to propose reference values for thermographic hands within limits of comfort.