Effects of exposure to high temperatures during baking on bakery workers
DOI:
https://doi.org/10.71068/z0ftym53Keywords:
heat stress, physiological effects, occupational hazard, working conditionsAbstract
Prolonged exposure to high temperatures in the baking industry, especially during the baking process, represents a significant concern due to its long-term negative effects on workers' health. Despite the incorporation of some technologies, manual labor still accounts for 60% of production tasks. This study aims to examine the physiological and biochemical effects of heat exposure, as well as the preventive measures implemented to mitigate this risk for bakery workers. A bibliographic review methodology will be applied, integrating the analysis of specialized studies from academic databases such as PubMed, SciELO, Science Direct, and LILACS, which address the effects of heat in the workplace. This methodology allows for the identification of health alterations, common clinical manifestations, and deficiencies in working conditions. The results revealed that prolonged heat exposure can trigger a wide variety of illnesses, including respiratory conditions, kidney disorders, and psychological problems. In conclusion, heat stress constitutes a significant occupational risk that requires immediate attention through effective preventive and corrective actions.
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