Volume 22, Issue 2 (7-2026)
J Health Syst Res 2026, 22(2): 251-259 |
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Research code: 3401336
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Fatemi I, Pourabdian S, Dehghan H, Shakerian M, Yazdi M, Barakat S. Investigating the Relationship between Perceptual Indices and Wet Bulb Globe Temperature Index among Bakery Employees in Isfahan City, Iran. J Health Syst Res 2026; 22 (2) :251-259
URL: http://hsr.mui.ac.ir/article-1-1903-en.html
URL: http://hsr.mui.ac.ir/article-1-1903-en.html
Isa Fatemi1 
, Siamak Pourabdian2 , Habibollah Dehghan3 , Mahnaz Shakerian4 , Maryam Yazdi5 , Samira Barakat6
, Siamak Pourabdian2 , Habibollah Dehghan3 , Mahnaz Shakerian4 , Maryam Yazdi5 , Samira Barakat6
1- MSc Student, Student Research Committee AND Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- Associate Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
3- Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Assistant Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
5- Assistant Professor, Biostatistics Child Growth and Development Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran
6- PhD Student, Student Research Committee AND Department of Occupational Health and Safety Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- Associate Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
3- Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Assistant Professor, Department of Occupational Health and Safety Engineering, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
5- Assistant Professor, Biostatistics Child Growth and Development Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran
6- PhD Student, Student Research Committee AND Department of Occupational Health and Safety Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (19 Views)
Background: The ability to work effectively in hot climates is directly influenced by the level of heat stress experienced. Numerous efforts have been made to develop indices that accurately assess heat stress. This study aims to determine the relationship between perceptual parameters and the Wet Bulb Globe Temperature (WBGT) index among bakery employees in Isfahan City, Iran.
Methods: This research was descriptive-analytical and cross-sectional in design. The study population comprised workers in different departments of bakeries in Isfahan City, and 131 people were selected through stratified random sampling. This study was conducted in 4 stages: 1) examining the demographic profile of bakery employees, 2) checking the specifications of the bakery workshop, 3) heat stress assessment using the WBGT meter device, 4) measuring the perceptual parameters and analyzing the collected data using SPSS software.
Findings: The average WBGT index in the bakery workshops was found to be 29.37 ± 1.54 °C. The average scores for employees' perceptions of heat, sweating, and thermal discomfort over one hour were 0.98 ± 0.73, 0.52 ± 1.13, and 1.50 ± 0.66, respectively. There was a direct and statistically significant relationship between the WBGT index and the feelings of heat, sweating, and thermal discomfort.
Conclusion: The WBGT index was found in most of the investigated bakery workshops within the permitted range and the limit of care, and the perceptual parameters were almost in the balanced range. According to the results, in work environments where access to the WBGT meter is not possible, perceptual parameters can be used as a valid tool for initial assessment of the environment and for screening individuals exposed to heat.
Methods: This research was descriptive-analytical and cross-sectional in design. The study population comprised workers in different departments of bakeries in Isfahan City, and 131 people were selected through stratified random sampling. This study was conducted in 4 stages: 1) examining the demographic profile of bakery employees, 2) checking the specifications of the bakery workshop, 3) heat stress assessment using the WBGT meter device, 4) measuring the perceptual parameters and analyzing the collected data using SPSS software.
Findings: The average WBGT index in the bakery workshops was found to be 29.37 ± 1.54 °C. The average scores for employees' perceptions of heat, sweating, and thermal discomfort over one hour were 0.98 ± 0.73, 0.52 ± 1.13, and 1.50 ± 0.66, respectively. There was a direct and statistically significant relationship between the WBGT index and the feelings of heat, sweating, and thermal discomfort.
Conclusion: The WBGT index was found in most of the investigated bakery workshops within the permitted range and the limit of care, and the perceptual parameters were almost in the balanced range. According to the results, in work environments where access to the WBGT meter is not possible, perceptual parameters can be used as a valid tool for initial assessment of the environment and for screening individuals exposed to heat.
Type of Study: Research |
Subject:
Occupational health engineering and occupational safety
Received: 2024/10/12 | Accepted: 2025/01/26 | Published: 2026/07/6
Received: 2024/10/12 | Accepted: 2025/01/26 | Published: 2026/07/6
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