Occupational Heat Exposure-related Symptoms Prevalence and
Associated Factors Among Hospitality Industry Kitchen Workers in
Ethiopia: Wet Bulb Globe Temperature
Dublin Core
Title
Occupational Heat Exposure-related Symptoms Prevalence and
Associated Factors Among Hospitality Industry Kitchen Workers in
Ethiopia: Wet Bulb Globe Temperature
Associated Factors Among Hospitality Industry Kitchen Workers in
Ethiopia: Wet Bulb Globe Temperature
Subject
Ethiopia
Heat-stress related symptoms
Kitchen workers
Wet bulb globe temperature
Occupational heat - exposure
Heat-stress related symptoms
Kitchen workers
Wet bulb globe temperature
Occupational heat - exposure
Description
Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers’ health and productivity. Kitchens are known for their thermal
risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge
gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen
workers in Gondar City, Ethiopia.
Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among
hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple
random sample of 605 participants completed a survey and data was exported to Statistical Package for
Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence
interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations.
Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms.
Multivariable analysis revealed that age 40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89;
95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI
(1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95%
CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms.
Conclusion: This study identified a high prevalence of heatestress-related symptoms among kitchen
workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and
heat reduction technologies. Future research should utilize standard heat-stress assessment tools.
risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge
gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen
workers in Gondar City, Ethiopia.
Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among
hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple
random sample of 605 participants completed a survey and data was exported to Statistical Package for
Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence
interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations.
Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms.
Multivariable analysis revealed that age 40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89;
95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI
(1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95%
CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms.
Conclusion: This study identified a high prevalence of heatestress-related symptoms among kitchen
workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and
heat reduction technologies. Future research should utilize standard heat-stress assessment tools.
Creator
Christian Melaku 1,*, Giziew Abere 2
, Yifokire T. Zele 3
, Yimer Mamaye 1
, Tadiwos Abebaw 1
,
Anmut E. Bezie 1
, Amensisa H. Tesfaye 2
, Eshetu A. Worede
, Yifokire T. Zele 3
, Yimer Mamaye 1
, Tadiwos Abebaw 1
,
Anmut E. Bezie 1
, Amensisa H. Tesfaye 2
, Eshetu A. Worede
Source
https://pdf.sciencedirectassets.com/287282/1-s2.0-S2093791124X00050/1-s2.0-S2093791124000568/main.pdf?X-Amz-Security-Token=IQoJb3JpZ2luX2VjEFQaCXVzLWVhc3QtMSJHMEUCIDEzRErWXsBfhxtqUoAmd6cCre3BDZVxRaOvwqKVcu%2BGAiEAvxT%2BAcfTSXhZqwy8M09jQe2BApyj%2Bw5Xx%2FqQ%2BTHVhx4qswUIHBAFGgwwNTkwMDM1NDY4NjUiDNd6JtybxWvlLLM73SqQBYeY9jrzFARBkcytOg4ZjfhwEvbg51ILKIIHIF0SHF6wtEaxYM%2F8aQTvYXTBuaYGhtspcmdv2jskBCO8z9Cxj0P%2BGNxf4Z3k5zxIcgi6hC8DwZnA9O7xqThCngWx3nUcGk5oeIUiyk31yEZGVnogirvvXvmp3o13T9xZtTalkUPPfs8z%2B0%2FVl8pzRJFC24xS97uwhHN5vTtzOoWGv9EKTex2biQjvc758HfYevpMhdN%2FGMT8DJWzYysr4XSvd7ZeDSi6NAzO%2BfzoGwaOPnw2WQ5IudPH46O0ujmMURTyiotOUDBXTM6LsotDB3stwgv%2F%2B4hAlF6e%2FjMGP6kxE5N7l%2FUvt%2Bx6YPaDN9Tcr6eaLtvB8FPK6DCc%2BLVyXIX3v7E3jwyf2EGrxIt%2Ful%2BmoGLnKDXV2SOxIeRpcFheua4ghUMZf6SXSR3QoqBgLejVDvUV75MKeZQnR3A10KtsvUmkOkLCRLBv0%2F0lRfMNh9ORugd3IAYtZW%2B3dWs5kSD1rUx4mbxv4HCJRI1uv2njvvTLmHOUfVtyX9ve7vEH%2Fv8jYpjHNUfND6X3M4DMWJwAxyKbiuj%2BHp7EGjRptYQUpQ8ro7S2NrSb1DmD7jv%2FA8lJ3eJ2o6WjHTr%2Fdp4vSKH6W96%2F1X7KMn4%2FfGaozR2aIhEwL14y%2FTWXoMHwlW4NaTNpSS5v%2F7UsOLUh3h8Z9TbBkT%2FlXUc7pE%2F7oM95ubhAAKpkdPYNI%2FoQ41to%2B262GYn%2BUU2zQZVpZ2IipavZERVCjYXFAb7kwcitfblzGotvf2tQGMyAOfKjoeYeNLoukdHNVIYhm9hJ3WWstQ4C093BAdmGD2PELX7w6l0pfH%2F8Ww%2FrwLHqRwCZkkmbRuPRX5R58EmVMMz0%2FswGOrEBtOPDKAbClSUDQgHr%2FFuqPPt1zVN3wDki1w8fEPxBCdmlj%2FtGVNzNAaBAXDDJcI4gpbKlpS6nz2o3RWz%2FRLbn6NO4s%2B%2Bx36%2FNCF6D3Pz16XaFk0ffqWssYW%2FZwf0rrV11sEhmlFJH%2Bbwv9cudKlF8OKik%2B68nft0dwWOoNd7gu4GrsrScN4O6dJHR8v1gDr10Ugd%2BFjvMFUqu0VzGQNsJoRT1%2BKMDBa%2Bm7odCOUUEeDMA&X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Date=20260226T035022Z&X-Amz-SignedHeaders=host&X-Amz-Expires=300&X-Amz-Credential=ASIAQ3PHCVTYUJB2CJWJ%2F20260226%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Signature=6832e30a537e0535f640a5ce63fe4702ac2e5082ae332deffda50f1de309d154&hash=8c9af66356df33d142b4425d49ee4538c6cb1f7d8124c1f7422cbb9771541595&host=68042c943591013ac2b2430a89b270f6af2c76d8dfd086a07176afe7c76c2c61&pii=S2093791124000568&tid=spdf-cc0fa0f6-b9aa-494e-833d-cebb24dec713&sid=830681cc5d60f646526bf61913cd5206d1e8gxrqb&type=client&tsoh=d3d3LnNjaWVuY2VkaXJlY3QuY29t&rh=d3d3LnNjaWVuY2VkaXJlY3QuY29t&ua=0b015e065401560655&rr=9d3c7a555ee62c28&cc=id
Publisher
1Department of Occupational Health and Safety, College of Medicine and Health Sciences, Wollo University, Dessie, Ethiopia
2Department of Environmental and Occupational Health and Safety, College of Medicine and Health Sciences, Institute of Public Health, University of
Gondar, Gondar, Ethiopia
3 School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa, Ethiopia
2Department of Environmental and Occupational Health and Safety, College of Medicine and Health Sciences, Institute of Public Health, University of
Gondar, Gondar, Ethiopia
3 School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa, Ethiopia
Date
7 September 2024
Contributor
FAJAR BAGUS W
Format
PDF
Language
ENGLISH
Type
TEXT
Files
Citation
Christian Melaku 1,*, Giziew Abere 2
, Yifokire T. Zele 3
, Yimer Mamaye 1
, Tadiwos Abebaw 1
,
Anmut E. Bezie 1
, Amensisa H. Tesfaye 2
, Eshetu A. Worede, “Occupational Heat Exposure-related Symptoms Prevalence and
Associated Factors Among Hospitality Industry Kitchen Workers in
Ethiopia: Wet Bulb Globe Temperature,” Repository Horizon University Indonesia, accessed April 26, 2026, https://repository.horizon.ac.id/items/show/11807.
Associated Factors Among Hospitality Industry Kitchen Workers in
Ethiopia: Wet Bulb Globe Temperature,” Repository Horizon University Indonesia, accessed April 26, 2026, https://repository.horizon.ac.id/items/show/11807.