Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services

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dc.authorid0000-0002-0698-6021en_US
dc.authorid0000-0002-1235-0329en_US
dc.authorid0000-0003-3870-8779en_US
dc.authorid0000-0001-6508-6042en_US
dc.authorid0000-0003-1367-6328en_US
dc.authorid0000-0003-3182-9340en_US
dc.contributor.authorVarlı, Semra Navruz
dc.contributor.authorBilici, Saniye
dc.contributor.authorArı, Akif
dc.contributor.authorArı, Pelin Ertürk
dc.contributor.authorİlhan, Mustafa Necmi
dc.contributor.authorGaga, Eftade Emine
dc.date.accessioned2024-03-04T13:36:13Z
dc.date.available2024-03-04T13:36:13Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Çevre Mühendisliği Bölümüen_US
dc.descriptionGazi University, Grant/Award Number: 47/2019-09en_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipGazi University [47/2019-09]en_US
dc.identifier.citationNavruz‐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.en_US
dc.identifier.doi10.1111/ina.13093
dc.identifier.endpage16en_US
dc.identifier.issn0905-6947
dc.identifier.issn1600-0668
dc.identifier.issue8en_US
dc.identifier.pmid36040287en_US
dc.identifier.scopus2-s2.0-85136964469en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/ina.13093
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12049
dc.identifier.volume32en_US
dc.identifier.wosWOS:000842458800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorArı, Akif
dc.institutionauthorArı, Pelin Ertürk
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofIndoor Airen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCooking Emissionsen_US
dc.subjectCooking Fumesen_US
dc.subjectExposure Markersen_US
dc.subjectIndoor Air Qualiten_US
dc.subjectKitchen Staffen_US
dc.subjectOccupational Exposureen_US
dc.titleOrganic pollutant exposure and health effects of cooking emissions on kitchen staff in food servicesen_US
dc.typeArticleen_US

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