Occupational Asthma Reference

Gao X, Zhang M, Zou H, Zhou Z, Yuan W, Quan C, Cao Y., Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant., Sci Rep, 2021;11:15586,https://doi.org/10.1038/s41598-021-95038-y

Keywords: china, cooking, am, ultrafines, nanoparticles,

Known Authors

If you would like to become a known author and have your picture displayed along with your papers then please get in touch from the contact page. Known authors can choose to receive emails when their papers receive comments.

Abstract

Ultrafine particles have been increasingly linked to adverse health effects in restaurant workers. This study aimed to clarify the exposure characteristics and risks of ultrafine particles during the cooking process, and to provide a reasonable standard for protecting the workers in the Chinese restaurant. The temporal variations in particle concentrations (number concentration (NC), mass concentration (MC), surface area concentration (SAC), and personal NC), and size distributions by number were measured by real-time system. The hazard, exposure, and risk levels of ultrafine particles were analyzed using the control banding tools. The NC, MC, and SAC increased during the cooking period and decreased gradually to background levels post-operation. The concentration ratios of MC, total NC, SAC, and personal NC ranged from 3.82 to 9.35. The ultrafine particles were mainly gathered at 10.4 and 100 nm during cooking. The exposure, hazard and risk levels of the ultrafine particles were high. These findings indicated that the workers during cooking were at high risk due to exposure to high levels of ultrafine particles associated with working activity and with a bimodal size distribution. The existing control strategies, including engineering control, management control, and personal protection equipment need to be improved to reduce the risk.
Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant.
Gao X, Zhang M, Zou H, Zhou Z, Yuan W, Quan C, Cao Y.

Full Text

Associated Questions

There are no associations for this paper.

Please Log In or Register to put forward this reference as evidence to a question.

Comments

Please sign in or register to add your thoughts.


Oasys and occupational asthma smoke logo