Evaluation of heat exposure in baker’s workers using WBGT, HSI and UTCI indices

Heat is one of the most important physical harmful factors in many work environments. Due to the nature of work, bakery activity is considered as one of the high-risk occupations in terms of heat stress. Therefore, the aim of this study was evaluated of heat exposure in bakery workers using WBGT, HSI and UTCI indices.

This study is a descriptive-analytical cross-sectional study that was conducted in bakeries in Bojnurd. In this study, heat stress was evaluated based on WBGT, HSI and UTCI indices. WBGT meters, thermometers and anemometers were used to measure the required parameters. Statistical analysis was performed by SPSS21 software.

The mean of WBGT, UTCI and HSI indices were 34.81  2.63, 37.02 3.54 and 64.65  24.23, respectively. The values of UTCI and WBGT indices except air velocity were significantly associated with all environmental parameters. There was a positive correlation between all physiological parameters and UTCI and WBGT indices. HSI index was significantly associated with oral temperature and mean skin temperature. There was a strong positive correlation between WBGT and UTCI and a weak positive correlation between HSI and WBGT and UTCI.

There was a correlation between UTCI and WBGT as well as environmental and physiological parameters and a strong correlation was observed between UTCI and WBGT. It seems that UTCI is also suitable for assessing occupational heat stress in indoor environments such as bakeries.