Assessment on Cooking Oil Fume Exposure among Restaurant Workers
Date Issued
2007
Date
2007
Author(s)
Yang, Wan-Jun
DOI
zh-TW
Abstract
Objective：To investigate the concentration distributions of particulate matters (including PM10, PM2.5 and PM1.0) and polycyclic aromatic hydrocarbons (PAHs) measured in the kitchens and dining rooms of four different style restaurants, including Chinese, Western, Japanese, and fast-food.
Methods：The exposure assessment study was conducted in 32 restaurants, including 16 Chinese, 6 Western, 5 Japanese, and 5 fast-food restaurants in northern Taiwan from February to September, 2006. We concurrently measured the PM10, PM2.5 and PM1.0 concentrations in cooks’ working microenvironments and dining rooms. The particles was measured by a DUST-check Portable Dust Monitor (Grimm Inc., model 1.108) from 11:00 to 21:00 of a working day at each kitchen, and then we divided the sampling durations into three parts, according to their working time (period 1 and period 2, 11:00~14:00 and 17:00~21:00, respectively)and resting time(14:00~17:00). In addition, the PAHs were measured by IOM personal sampler and glassfiber. We used ANOVA and linear mixed effects regression models to analyze the variations of the particular concentrations at different kinds of kitchens. Pair-t test was used to compare the difference of the particular concentration at kitchens and dining rooms and the difference of the particular concentration at working time and resting time
Results：The results of paired-t test analysis showed that the average concentrations of PM10、PM2.5 and PM1.0 were increasing during working periods, which were significantly higher than those during the resting time. Among all the kitchens, the average mass concentration of PM10 (299.8±531.6μg/m3), PM2.5 (289.9±524.0μg/m3) and PM1.0 (268.8±504.0μg/m3) during working periods were found to be the highest ones at fast-food kitchens. It should be noted that the percentage of PM1.0 in total mass concentrations at those fast-food kitchens is about 90%, which is very different from all the other style kitchens. The results of Mixed-effect model showed that the particle concentrations at fast-food kitchens were significantly higher than those at the other style kitchens.
The total-PAHs levels at fast-food kitchens are the highestones among all the resturants. In particular, benzo(a)pyrene and benzo(k)fluroranhene were found to be highest at fast-food kitchens, however, benzo(g,h,i)perylene and pyrene were the highest at Western kitchens and dibenzo(a,e)pyrene were the highest at Chinese kitchens, respectively. Our findings indicated that only the concentrations of benzo(k)fluroranhene at fast-food kitchens were significantly higher than those at Japanese kitchens. Furthermore, the correlation analysis showed the positive correlation between PAHs concentrations and PM concentrations.
Conclusion: The different kinds of cooking styles at different kinds of kitchens would cause different levels of pollution. The deep-frying, grilling, stir-frying cooking stylesat fast-food kitchens and Chinese kitchens were likely to increase the concentration of PM. Besides, grilling could cause higher PAHs concentations, which may cause adverse health effects for humans. Long-term monitoring of pollutants, exposure assessment and risk assessment were recommended strategies for labors’ better health.
Subjects
廚師
餐廳類型
油煙
懸浮微粒
暴露評估
cook
cooking style
cooking oil fume
particular matter
exposure assessment
SDGs
Type
thesis