Document Detail


Exposure to cooking fumes in restaurant kitchens in norway.
MedLine Citation:
PMID:  12176708     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
OBJECTIVES: The purpose of this study was to assess exposure to fat aerosols and aldehydes in kitchens and to study the variations in exposure between different types of kitchen. METHODS: Measurements were made in four hotel kitchens, two hamburger chain restaurants, 10 à la carte restaurants and three small local restaurants serving mostly fried food. The measurements were performed as personal measurements and each person carried two sampling devices connected to pumps. One pump was connected to a filter cassette with a 37 mm glassfibre filter and the other to a sampling device for aldehydes. The measurements were repeated on 3 days in each kitchen. Variables which could influence the level of exposure were recorded by the occupational hygienist. RESULTS: The level of fat aerosols varied between the different types of kitchen. The highest measured level of fat aerosol was 6.6 mg/m(3), in a small local restaurant. The arithmetic mean for all the kitchens was 0.62 mg/m(3). The highest level of the sum of the aldehydes was 186 micro g/m(3) (0.186 mg/m(3)), while the arithmetic mean was 69 micro g/m(3). CONCLUSIONS: The exposure to fat aerosols was modest, but could be up to 50% of the Norwegian threshold limit value (TLV) for nuisance dust (10 mg/m(3)). Fat aerosols from frying will, however, contain a mixture of heat- and water-treated fat from the meat which is being fried, hydrolysed vegetable fat and other degradation products, such as fatty acids, other organic acids and aldehydes. As a consequence of this, cooking fumes should be regarded as harmful to the lungs. The levels of formaldehyde, acetaldehyde and acrolein were well below the TLVs.
Authors:
Kristin Svendsen; Hanne Naper Jensen; Ingvill Sivertsen; Ann Kristin Sjaastad
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Annals of occupational hygiene     Volume:  46     ISSN:  0003-4878     ISO Abbreviation:  Ann Occup Hyg     Publication Date:  2002 Jun 
Date Detail:
Created Date:  2002-08-14     Completed Date:  2002-09-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0203526     Medline TA:  Ann Occup Hyg     Country:  England    
Other Details:
Languages:  eng     Pagination:  395-400     Citation Subset:  IM    
Affiliation:
Department of Occupational Medicine, University Hospital of Trondheim, Norway.
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MeSH Terms
Descriptor/Qualifier:
Aerosols
Aldehydes
Cookery*
Humans
Norway
Occupational Exposure*
Restaurants*
Threshold Limit Values
Chemical
Reg. No./Substance:
0/Aerosols; 0/Aldehydes

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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