|Document ID (ISN)||102793|
|ISSN - Serial title
||0003-4878 - Annals of Occupational Hygiene
|Convention or series no.
||Svendsen K., Jensen H.N., Sivertsen I., Sjaastad A.K.
||Exposure to cooking fumes in restaurant kitchens in Norway
||June 2002, vol.46, No.4, p.395-400. 17 ref.
||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.
||formaldehyde; restaurants; acetaldehyde; acrolein; aerosols; hotel industry; cooking
||threshold limit values; exposure evaluation; Norway; personal sampling
||D - Periodical articles
|Country / State or Province||Norway|
||Commerce, services, offices
|Broad subject area(s)
Hotels and restaurants