Lung deposition of PM-bound trace elements and corresponding human health risk assessment in commercial kitchens serving Mediterranean cuisine

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dc.authoridARI, AKIF/0000-0003-3870-8779
dc.contributor.authorVarli, Semra Navruz
dc.contributor.authorBilici, Saniye
dc.contributor.authorAri, Pelin Erturk
dc.contributor.authorGaga, Eftade O.
dc.contributor.authorLhan, Mustafa Necmi
dc.contributor.authorAri, Akif
dc.date.accessioned2024-09-25T19:57:29Z
dc.date.available2024-09-25T19:57:29Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipGazi University Scientific Research Projects Unit [47/2019-09]en_US
dc.description.sponsorshipThis research is a part of Semra Navruz Varl & imath;'s Ph.D. dissertation and is funded by Gazi University Scientific Research Projects Unit with the project code 47/2019-09.en_US
dc.identifier.doi10.1016/j.apr.2024.102227
dc.identifier.issn1309-1042
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85196615131en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.apr.2024.102227
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13453
dc.identifier.volume15en_US
dc.identifier.wosWOS:001260589800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTurkish Natl Committee Air Pollution Res & Control-Tuncapen_US
dc.relation.ispartofAtmospheric Pollution Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectCooking emissionsen_US
dc.subjectPM size distributionen_US
dc.subjectTrace elementsen_US
dc.subjectlung depositionen_US
dc.subjectHealth risk assessmenten_US
dc.subjectPulmonary healthen_US
dc.titleLung deposition of PM-bound trace elements and corresponding human health risk assessment in commercial kitchens serving Mediterranean cuisineen_US
dc.typeArticleen_US

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