The Assessment of Heat stress in the employees of the confectionery workshops based on WBGT and DI Indexes (A case study of Ilam city)

Background and Objective: Inappropriate atmospheric conditions are harmful factors that cause particular problems in certain seasons (summer or winter). The occupation of confectionery in the regions like Ilam causes severe problems due to the heat generated by the nature of the work (synthetic heat-generating processes) and the heat resulting from the climatic conditions in the region. Exposure to excessive heat, in addition to disrupting the physiology and health of the individuals that may cause many diseases and complications, also affects their efficiency and safety. One of the indices of heat stress is the WBGT index, confirmed by various national and international organizations and institutions as the standard method for measuring heat stress. WBGT index engages important environmental factors directly or indirectly in its computational structure. The Discomfort Index (DI) has been recommended for more than four decades along with the WBGT index for the evaluation of warm environments. Today, the oral temperature is used to determine the heat stress and strain. In addition, oral temperature is one of the important parameters for the validation of indices. Therefore, in order to prevent the occurrence of heat stress complications in occupational environments, a study was conducted to determine the amount of heat stress in the employees of confectionery workshops in Ilam city, so as to identify the factors affecting the heat stress of workers and to provide recommendations for the reduction of these risk factors and to create a healthy working environment. Methods: This descriptive-analytical study was carried out on 104 workers in 35 confectionary workshops in summer of 2017. The sample size was selected based on census method. Prior to the study, the workers were monitored through medical records and interviews, and, two of them did not qualify for inclusion in the study. Measurement of the study variables was performed at the hottest work hours (10 to 14), once for each worker, in the worst workstation (nearest to the heat source). In the present study, four groups of occupations, i.e. workers of oven, mixer, flattener, cleaning and packaging, three types of ovens, i.e. layered, winch and furnace, and three productions of wet and dry pastry, cake and French bread, Baghlava and Ka’ak. Assessment of heat stress was performed by the WBGT (based on ISO7243 standard) and the DI indices. Metabolism and activity of workers were calculated according to the