Evaluation And Risk Control Of Heat Stress In Sugar Cane Workers On Manual Cutting Of Sugar Cane [avaliação E Controle Do Risco De Estresse Térmico Dos Trabalhadores No Corte Manual De Cana-de-açúcar]

dc.creatorReis F.R.D.
dc.date2014
dc.date2015-06-25T17:53:58Z
dc.date2015-11-26T14:28:53Z
dc.date2015-06-25T17:53:58Z
dc.date2015-11-26T14:28:53Z
dc.date.accessioned2018-03-28T21:32:06Z
dc.date.available2018-03-28T21:32:06Z
dc.identifier
dc.identifierRevista Brasileira De Medicina Do Trabalho. Associacao Nacional De Medicina Do Trabalho, v. 12, n. 2, p. 73 - 78, 2014.
dc.identifier16794435
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84911865185&partnerID=40&md5=72b54efbe7c657c539cb5bedc83f4fd3
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/86565
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/86565
dc.identifier2-s2.0-84911865185
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1246707
dc.descriptionContext: Manual cutting of sugar cane requires intense physical efforts (physiological overload) which, if added to high environmental temperatures (thermal overload), elevate body temperature and expose workers to the risk of heat stress. Among the protective measures required to control the risk of heat stress is the limitation of working time, by implementing regular breaks during the work activity. Objective: To assess the risk of heat stress in the activity of manual cutting of sugar cane and set the pauses necessary to alleviate this risk as specified in Chart 1 of Annex 3 of the NR-15 and item 31.10.9 of NR-31. Method: We measured in locu, in several work hours, environmental variables (globe temperature, dry and wet bulb) and heart rates of cane cutters, which allowed us to calculate the Wet-Bulb Globe Temperature (WBGT) and cardiovascular load, respectively, used as parameters of thermal and physiological overloads, according to the American Conference of Industrial Hygienists (ACGIH). Results: WBGT exceeded 25°C in at least one of the times of day in 7 of the 10 assessed days, which evidences the existence of thermal overload on most days. Cardiovascular loads remained above the recommended limit for all evaluated workers, which shows the existence of physiological overload. Conclusion: In the conditions of the study to control the risk of heat stress on manual cutting of sugar cane, breaks are needed about 18 minutes to every 42 minutes worked. However, if the calculated WBGT is above 26° C, longer pauses are required, according to Chart 1 of Appendix 3 of NR-15.
dc.description12
dc.description2
dc.description73
dc.description78
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dc.languagept
dc.publisherAssociacao Nacional de Medicina do Trabalho
dc.relationRevista Brasileira de Medicina do Trabalho
dc.rightsfechado
dc.sourceScopus
dc.titleEvaluation And Risk Control Of Heat Stress In Sugar Cane Workers On Manual Cutting Of Sugar Cane [avaliação E Controle Do Risco De Estresse Térmico Dos Trabalhadores No Corte Manual De Cana-de-açúcar]
dc.typeArtículos de revistas


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