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    Lung deposition of PM-bound trace elements and corresponding human health risk assessment in commercial kitchens serving Mediterranean cuisine
    (Turkish Natl Committee Air Pollution Res & Control-Tuncap, 2024) Varli, Semra Navruz; Bilici, Saniye; Ari, Pelin Erturk; Gaga, Eftade O.; Lhan, Mustafa Necmi; Ari, Akif
    The service offered by commercial kitchens and the catering industry is becoming more and more popular all around the world. However, the health risks of sector workers are often overlooked. In this study, size-segregated Particulate Matter (PM) samples were collected from the indoor environments of five commercial kitchens, and elemental concentrations were quantified to estimate the corresponding health risks. Lung-deposited fractions of trace elements in three different regions of the respiratory tract were estimated and used to assess carcinogenic and non-carcinogenic health risks. Besides, the deterioration in lung capacity of the cooks was also evaluated by spirometry tests to correlate indoor pollutants. Exposure to trace elements was dominated by Na, S, Al, Fe, and Mg. Estimated carcinogenic risk through inhalation exposure to Cr was between the moderate risk level of 10-6 to 10-4, while the Hazard Index (HI) values were lower than the acceptable level of 1. This, along with elevated indoor PM levels, represented a significant potential for carcinogenic health hazards for the kitchen staff. According to the results of the lung function tests, a significant decrease was determined in the respiratory functions of the cooks, and it was associated with elevated exposure to fine PM, Pb, Cr, Cu, K, Ni, and Mn. Workplace health and safety measures to better protect the health of kitchen staff are urgently needed and should attract more public attention.
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    Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services
    (Wiley-Hindawi, 2022) Varlı, Semra Navruz; Bilici, Saniye; Arı, Akif; Arı, Pelin Ertürk; İlhan, Mustafa Necmi; Gaga, Eftade Emine
    This study was conducted to determine the exposure and health risk to cooking fumes of a total of 88 volunteer kitchen staff aged between 18 and 65 years working in five different kitchens in Ankara. Gas- and particle-phase polycyclic aromatic hydrocarbons (PAHs), and volatile organic compound (VOCs) concentrations were evaluated in the indoor air of 5 kitchens. Serum malondialdehyde (MDA) and superoxide dismutase (SOD) levels were analyzed to determine the oxidative damage as a result of the exposure to cooking fumes among the cooks and waiters. Significant positive relationships were found between serum MDA levels of the hot kitchen workers and indoor chrysene (Chr), indeno(1,2,3-c,d)pyrene (Ind), and total VOC levels. Although the carcinogenic risks estimated for the exposed population were between the acceptable/tolerable levels, the hazard quotient (HQ) estimated for the exposure to indoor benzene exceeded the safe level. The results of the study revealed that exposure to organic pollutants in indoor air may be a risk factor for the development of oxidative stress, especially in hot kitchen workers. The importance of efficient ventilation in the kitchen has been pointed out to reduce health risks caused by cooking fumes.