Assessment and Mitigation of Heat Stress in Workers of a Small-Scale Cheese Enterprise: A Case Study in Chuquibamba, Arequipa (2025)

Resumen

In productive processes involving heat sources, such as boilers or steam equipment, workers are exposed to elevated thermal conditions that may pose risks to their health and work performance. For this reason, the present research aims to assess the level of heat stress among workers of a small-scale cheese enterprise located in the district of Chuquibamba, Arequipa. Environmental measurements were conducted in the pasteurization area, where three wood-fired steam boilers are installed, each capable of generating between 150 and 300 kg/h of steam, operating at an approximate pressure of 8 to 10 Pa and reaching temperatures of up to 180 °C. Globe temperature values ranged between 36 °C and 42.8 °C, indicating a significant accumulation of radiant heat. Based on these data, an average Wet Bulb Globe Temperature (WBGT) value of 30.05 °C was calculated, exceeding the permissible limit of 28 °C established for moderate-intensity work according to Technical Guideline No. 2 of Supreme Decree (D.S.) 024-2016-EM. In addition, the metabolic rate of the worker was estimated considering the physical activities performed during the pasteurization process, including firewood handling, boiler supervision, and controlled shutdown operations, resulting in a value of 212.4 kcal/h, corresponding to moderate activity. The results confirm the presence of heat stress, which, combined with the metabolic heat generated by work activities, represents a moderate level of thermal load for the workers. Therefore, the implementation of a mechanical ventilation system equipped with a 2.28 HP motor, capable of providing a constant airflow of 3.4 m3/s, is proposed.