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Document ID (ISN)102793
CIS number 03-1783
ISSN - Serial title 0003-4878 - Annals of Occupational Hygiene
Year 2002
Convention or series no.
Author(s) Svendsen K., Jensen H.N., Sivertsen I., Sjaastad A.K.
Title Exposure to cooking fumes in restaurant kitchens in Norway
Bibliographic information June 2002, vol.46, No.4, p.395-400. 17 ref.
Abstract Personal air sampling was carried out among kitchen workers of four hotels, two fast-food restaurants, ten traditional restaurants and three small local restaurants serving mostly fried food. Each subject carried two sampling devices connected to pumps. One pump was connected to a filter cassette with a 37mm glass fibre filter and the other to a sampling device for aldehydes. The measurements were repeated during three days in each kitchen. The level of fat aerosols varied between the different types of kitchen. Overall exposure levels to fat aerosols were low, but in some cases was up to 50% of the Norwegian threshold limit value (TLV) for dust (10mg/m3). The levels of formaldehyde, acetaldehyde and acrolein were well below the TLVs. However, aerosols of fat produced during frying contain a mixture of fat from the meat being fried, hydrolyzed vegetable fat and degradation products, such as fatty acids, other organic acids and aldehydes. Consequently, cooking fumes should be considered as being harmful to the lungs.
Descriptors (primary) formaldehyde; restaurants; acetaldehyde; acrolein; aerosols; hotel industry; cooking
Descriptors (secondary) threshold limit values; exposure evaluation; Norway; personal sampling
Document type D - Periodical articles
Country / State or ProvinceNorway
Subject(s) Commerce, services, offices
Broad subject area(s) Chemical safety
Browse category(ies) Aldehydes
Hotels and restaurants