Riscos ocupacionais durante o processo de secagem do café

Abstract

This research aimed primarily to investigate the occupational risks associated with heat exposure in agricultural activities, with an emphasis on coffee drying processes, through an approach structured into three complementary studies. The first article conducted a systematic review of the literature using the Preferred Reporting Items for Systematic Reviews and MetaAnalysis (PRISMA), focusing on thermal exposure of agricultural workers. The analysis revealed a scarcity of research focused on operations such as grain drying and highlighted the need for more in-depth studies on the impacts of heat as an occupational risk factor in open and semi-open environments. The second article was developed through a review of bibliographic sources on Standard Operating Procedures (SOP) focused on agricultural activities. Publications from 2020 to 2025 were considered, with the indexers: 'Operational Procedures,' 'Agribusiness,' 'Mechanical Drying of Coffee,' and 'Occupational Risks.' The study revealed the scarcity of SOP practices in agricultural production segments. In the third article, temperature levels and indicators of heat stress were quantified at coffee drying sites to identify thermal risk zones. The adopted methodology involved measuring the body temperature of agricultural workers and the operational perimeter of the furnaces at two coffee plantations in Minas Gerais. For the measurements, digital thermo-hygrometers, globe thermometers, and infrared thermometers were used. The results indicated a maximum temperature of 31.5ºC at a distance of 0.5 m from the furnace, and a minimum of 26ºC at a distance of 1.5 m, values above those recommended by the regulatory standard, confirmed through the application of mathematical models, with means of R² ≥ 0.90 / P < 4, statistically significant. The temperature behavior in WBGT follows the records for Sample 1 and 2 (R² = 0.8 – 0.9). The application of the Spearman coefficient showed a strong correlation between the operator's temperature and the furnace (0.48**), dryer (0.61**), and environment (0.37**). The data were submitted to different mathematical models to verify the legitimacy of the purposes, and the results obtained were consistent. The studies conducted pave the way for technical solutions to improve working conditions in the agro-industrial sector. The value of this research lies in the integration of systematic review, field analysis, and the use of applied science peers, providing practical and theoretical support for the development of safer production environments.