Environmental conditions and noise exposure of dairy products processing workers

The research has been developed to verifying the operatore work quality of thè milk-cheese transformation sector in region Campania especially in worth to their exposure to the noise. For this investigators different productive realities in the province of Caserta are been analyzed focusing the attention on a dairy that has appeared for dimensions, workmanship organization , working turns like the most representative of the considered champion. It transforms for the almost totality of its billing, buffalo cow milk in mozzarella countersigned by mark DOP. The phonometric investigations has been conducted with the aid of an integrating phonometer of class I. The results underline that the levels of exposure to the noise measured often go beyond the level is accustomed to of 85 dB(A).