Impact of occupational heat exposure on selected haematological parameters of bakery workers: A comprehensive study in Ilorin, Kwara State

Abstract

The Occupational Health and Safety Administration has identified indoor industries at risk of experiencing heat-related illnesses due to the presence of heat-generating appliances; these include bakeries, kitchens, laundries, and furnaces. This study aimed to assess the effects of heat stress on haematological parameters and erythrocyte sedimentation rates (ESR) of bakery workers in Ilorin, Kwara State. It was a cross-sectional study, involving laboratory analysis, which lasted for 3 months. A total of 60 Male and female bakery workers aged between 18 and 65 years with 1 or more years of working experience were recruited for this study. Full blood count estimation was carried out using haematological analyzer (Sysmex-2000) and the ESR was carried out using the Westergren method in the Haematology unit, Kwara State University, Malete. Results were analyzed using SPSS version 20. This study found the bakery workers to have low ESR (2.13 ± 1.28) compared to (10.05 ± 4.95) of the control, the RBC was high (6.708 ± 2.08) compared to (5.46 ± 1.12) of the control group. TWBC was also found to be high (7.425 ± 1.74) compared to (6.95 ± 2.49) of the control population. Findings from this study concluded that working under high temperatures negatively affected the health of bakery workers with reports of heat stress-related symptoms and also affected ESR and haematological parameters. A comprehensive and effective national occupational health and safety program that includes relevant policies, decrees, and proper enforcement is needed to ensure the worker’s safety and health both in the formal and the fast-growing informal sectors.