<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-8453</journal-id>
<journal-title><![CDATA[Revista Portuguesa de Saúde Ocupacional online]]></journal-title>
<abbrev-journal-title><![CDATA[RPSO]]></abbrev-journal-title>
<issn>2183-8453</issn>
<publisher>
<publisher-name><![CDATA[Ajeogene Serviços Médicos Lda]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-84532025000100303</article-id>
<article-id pub-id-type="doi">10.31252/rpso.12.04.2025</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[SAÚDE E SEGURANÇA OCUPACIONAIS APLICADAS À PRODUÇÃO DE QUEIJO]]></article-title>
<article-title xml:lang="en"><![CDATA[OCCUPATIONAL HEALTH AND SAFETY APPLIED TO CHEESE PRODUCTION]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almeida]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chagas]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Ajeogene Serviços Médicos Lda Ajeogene Clínica Médica e Serviços Formativos e 100 Riscos no Trabalho ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Católica Portuguesa Instituto de Ciências da Saúde Escola de Enfermagem]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af3">
<institution><![CDATA[,ISEC  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>01</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>01</month>
<year>2025</year>
</pub-date>
<volume>19</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-84532025000100303&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-84532025000100303&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-84532025000100303&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  Introdução/enquadramento/objetivos Portugal apresenta uma tradição na produção de alguns tipos de queijo. Contudo, existirão certamente Médicos do Trabalho e Técnicos de Segurança que nunca tiverem clientes deste setor, pelo que facilmente desconhecerão os principais fatores de risco e outras particularidades relevantes para nele atuar de forma eficaz. Pretende-se com esta revisão sintetizar o que de mais importante foi publicado sobre o tema, até porque a bibliografia não é muito abundante.  Metodologia Trata-se de uma Revisão Bibliográfica, iniciada através de uma pesquisa realizada em maio de 2024 nas bases de dados &#8220;CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina e RCAAP&#8221;.  Conteúdo As caraterísticas do queijo tornam-no perecível em função de alterações químicas e/ou microbiológicas, sendo necessário por isso manipulação e armazenamento em condições específicas e adequadas, além de cumprimento de timings rigorosos. A produção inicia-se com a receção do leite, do qual são retiradas amostras para análise físico-química; posteriormente este é filtrado numa estrutura de aço inoxidável, de forma a remover contaminantes e de seguida a temperatura é baixada até cerca de 4-7ºC; depois é pasteurizado entre os 72 e os 75ºC, por cerca de 15 segundos e novamente arrefecido a 4ºC. retira-se a nata e adiciona-se o ácido lático. Uma vez homogeneizado é deixado em repouso por cerca de 12 horas, para formar a coalhada, que é posteriormente aquecida a 55ºC, ponto no qual se faz a separação do soro, ficando novamente em repouso por cerca de duas horas e depois faz-se uma cozedura por cerca de dez minutos. Podem ser adicionados cloreto de sódio e sorbato de potássio. Posteriormente a massa é colocada em formas e deixa-se arrefecer naturalmente até à temperatura ambiente. O embalamento poderá ser efetuado em máquina de vácuo e depois o produto é armazenado numa câmara fria, em prateleiras. Contudo, as etapas variam discretamente entre empresas e/ou consoante os tipos de queijo específicos.  Discussão e Conclusões Os principais fatores de riscos associados ao setor da produção de queijo são os movimentos repetitivos, cargas, posturas forçadas/mantidas, queda (de objetos, ao mesmo nível e em altura), iluminância desadequada, agentes químicos e biológicos, incêndio, explosão/rebentamento, eventual contato com a eletricidade e/ou superfícies quentes, ritmo imposto por máquina, trabalho monótono, turnos prolongados vibrações, ruído, corte, atracamento/entalamento e desconforto térmico. Seria interessante conhecer com mais rigor a generalidade das empresas nacionais deste setordas mais tradicionais (pequenas e familiares), às mais complexas, providenciado para a literatura dados relevantes sobre a avaliação de riscos hierarquizada, incluindo medidas de proteção coletiva e individuais mais utilizadas; bem como algumas noções sobre sinistralidade (tipo de acidente, áreas corporais mais atingidas e incapacidades temporárias e permanentes), além de uma caraterização socio/demográfica dos trabalhadores inseridos nesta área profissional.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction/framework/objectives Portugal has a tradition in the production of some types of cheese. However, there are certainly Occupational Physicians and Safety Technicians who have never had clients in this sector, so they are easily unaware of the main risk factors and other relevant particularities to work in it effectively. The aim of this review is to summarize the most important publications on the subject, especially since the bibliography is not very abundant.  Methodology This is a Literature Review, initiated through a search carried out in May 2024 in the databases &#8220;CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina and RCAAP&#8221;.  Contents The characteristics of cheese make it perishable due to chemical and/or microbiological changes, which is why it needs to be handled and stored in specific and appropriate conditions, in addition to strict timings. Production begins with the receipt of the milk, from which samples are taken for physical and chemical analysis; it is then filtered in a stainless steel structure to remove contaminants and then the temperature is lowered to around 4-7ºC; it is then pasteurized between 72 and 75ºC for around 15 seconds and cooled again to 4ºC. The cream is removed and lactic acid is added. Once homogenized, it is left to rest for around 12 hours to form the curd, which is then heated to 55ºC, at which point the whey is separated, and left to rest again for around two hours and then cooked for around ten minutes. Sodium chloride and potassium sorbate can be added. The dough is then placed in moulds and left to cool naturally to room temperature. Packaging can be carried out in a vacuum machine and then stored in a cold chamber on shelves. However, the steps vary slightly between companies and/or depending on the specific types of cheese.  Discussion and Conclusions The main risk factors associated with the cheese production sector are repetitive movements, loads, forced/maintained postures, falling (of objects, at the same level and from a height), inadequate lighting, chemical and biological agents, fire, explosion/burst, possible contact with electricity and/or hot surfaces, pace imposed by machinery, monotonous work, long shifts, vibrations, noise, cutting, jamming/trapping and thermal discomfort. It would be interesting to know more precisely the majority of national companies in this sector, from the most traditional (small and family-owned), to the most complex, providing relevant data for the literature on hierarchical risk assessment, including the most commonly used collective and individual protection measures; as well as some notions about accident rates (type, most affected body areas and temporary and permanent disabilities), as well as a socio/demographic characterization of workers in this professional area.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[queijo]]></kwd>
<kwd lng="pt"><![CDATA[saúde ocupacional]]></kwd>
<kwd lng="pt"><![CDATA[medicina do trabalho]]></kwd>
<kwd lng="pt"><![CDATA[enfermagem do trabalho e segurança no trabalho.]]></kwd>
<kwd lng="en"><![CDATA[cheese]]></kwd>
<kwd lng="en"><![CDATA[occupational health]]></kwd>
<kwd lng="en"><![CDATA[occupational medicine]]></kwd>
<kwd lng="en"><![CDATA[occupational nursing and safety at work.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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