[Body thermal status under low-temperature conditions in brewing production]

The purpose of the present study is to trace the thermal state of workers exposed to low temperatures in brewery production, establishing the heat loss and the stress of thermoregulation. The investigations are performed in the departments for fermentation, deposit, cask washing and filling of 3 brewery plants. In order to characterize the microclimate methods of thermometry, psychometry and catathermometry are used. The heat state is controlled by methods of subjective heat perception, skin temperature, average skin temperature, temperature gradients, oral, rectal and average body temperature and the thermal content. The results of the physiological examinations point out to significant loss, which affects not only the periphery but also the deep tissues. There is an expressed risk of supercooling of the organism. The data of the heat deficit impose a correction of the working clothes and limitation of the exposure.