Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services
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Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Hindawi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Gazi University, Grant/Award Number: 47/2019-09
Anahtar Kelimeler
Cooking Emissions, Cooking Fumes, Exposure Markers, Indoor Air Qualit, Kitchen Staff, Occupational Exposure
Kaynak
Indoor Air
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
32
Sayı
8
Künye
Navruz‐Varli, S., Bilici, S., Ari, A., Ertürk‐Ari, P., Ilhan, M. N., & O. Gaga, E. (2022). Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services. Indoor air, 32(8), e13093.
