Assessment of Heat Exposure,Heat-Related Illness, and Associated Factors among Workers at the Lemi Injera Baking Center, Addis Ababa: a Comparative Cross-Sectional Study
| dc.contributor.advisor | Kumie,Abera(PhD) | |
| dc.contributor.advisor | Gezu,Meaza(PhD) | |
| dc.contributor.author | Gezahegn,Belay | |
| dc.date.accessioned | 2026-06-22T15:58:01Z | |
| dc.date.available | 2026-06-22T15:58:01Z | |
| dc.date.issued | 2025-06 | |
| dc.description.abstract | Background: Heat stress is one of the major occupational health concerns in industries that are characterized by hot working environments, such as injera baking, which exposes employees to a high level of heat. In Ethiopia, Injera baking is a labor-intensive work that presents workers with increased exposure to heat. However, no literature examines the exposure to heat stress and associated health consequences among injera baking workers. Objectives: This is to assess the heat exposure level, prevalence of heat-related illness, and associated factors among workers in the Baking and Market centers. Methods: A comparative cross-sectional study was conducted at the Lemi Injera Baking and Local Market Centers. Data on heat stress exposure were collected using the Wet Bulb Globe Temperature tool for both groups, and the average values were compared with international standards. Individuals were selected through simple random sampling by matching sociodemographic variables. Survey data were collected from 154 subjects of Injera baking and 155 subjects from the Local Market using standardized, Kobo Toolbox-based questionnaires. Furthermore, an observation was made using an observational checklist to explore the working conditions. The survey data was exported from the Kobo Toolbox server in Excel format. The data was cleaned and analyzed using the Statistical Package for the Social Sciences version 26 with descriptive statistics and regression models. Results: The average working-hour WBGT at the Baking Center was 26.4 ± 3.7°C, significantly higher than the Reference group’s 18.6 ± 2.6°C (p < 0.05). At the Baking Center, it exceeded the ACGIH threshold limit (28.5°C ) for moderate work between 10:00 AM and 4:00 PM. Heat-related illness (HRI) was more common among Injera Baking workers (46.1%) (95% CI: 38.2%–54.0%) compared to Local Market workers (9.7%) (95% CI: 5.0%–14.4%). Among Injera baking workers, the common self-reported symptoms include excessive sweating (85.7%) and fatigue (80.5%). Work group (AOR=13.2, 95%CI:3.4- 50.7), drinking water access (AOR=4.3,95%CI:1.69-10.9), rest breaks (AOR=3.5, 95%CI:1.5-8.13), and water intake(AOR=3.9, 95%CI:1.55-9.73) were among statistically significant variables (p-value<0.05). Conclusion: Injera Baking workers face higher HRI risks due to elevated temperatures. Improving hydration, breaks, and cold-water access is essential for the prevention of those risks. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/8479 | |
| dc.language.iso | en_US | |
| dc.publisher | Addis Ababa University | |
| dc.subject | HRI | |
| dc.subject | Injera Baking workers | |
| dc.subject | occupational heat exposure | |
| dc.subject | WBGT | |
| dc.subject | Comparative crosssectional. | |
| dc.title | Assessment of Heat Exposure,Heat-Related Illness, and Associated Factors among Workers at the Lemi Injera Baking Center, Addis Ababa: a Comparative Cross-Sectional Study | |
| dc.type | Thesis |