Meat processing sectors share the characteristic that they all handle commodities which are highly perishable and need to be processed in cold temperatures from the viewpoint of food safety. Numerous studies have reported an increased mortality from cardiovascular disease (CVD) during cold exposure. Increased CVD mortality has been related to thrombosis due to haem-concentration in cold temperature. We aimed at studying the association of occupational cold exposure in meat industry and cardiovascular problems, together with clarifying some of the biochemical changes underlying these vascular manifestations. All subjects involved in our study were evaluated by full clinical examination, resting ECG testing and the following investigations : complete blood picture, total lipid profile, plasma thrombin, plasma fibrinogen, platelete aggregability, cryoglobulin. Assessment of peripheral circulation for all examined subjects were performed by Duplex for upper Rt. arm. Our work revealed disturbed biochemical parameters among occupationally cold exposed workers, increased symptoms of peripheral vascular diseases that were not confirmed by Duplex examination. We recommend the implementation of work place environmental control measures and an appropriate work/rest regime. Periodic screening tests for early detection of cardiovascular affection in high risk workers, should be carried out regularly.