Annals of Occupational Hygiene Advance Access originally published online on September 16, 2009
Annals of Occupational Hygiene 2009 53(7):723-729; doi:10.1093/annhyg/mep059
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Exposure to Polycyclic Aromatic Hydrocarbons (PAHs), Mutagenic Aldehydes, and Particulate Matter in Norwegian à la Carte Restaurants
Department of Industrial Economics and Technology Management, Norwegian University of Science and Technology, N-7491 Trondheim, Norway
* Author to whom correspondence should be addressed. Tel: +47-91-87-78-56; fax: +47-73-59-80-10; e-mail: ann.kristin.sjaastad{at}ntnu.no
Objectives: The aim of the study was to characterize the exposure regarding polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes in the breathing zone of the cook during work in Norwegian à la carte restaurants. Levels of particle exposure were also measured to make the results comparable to other studies.
Methods: Personal measurements of the levels of PAHs, higher aldehydes, and total particles were performed in three restaurants in the city of Trondheim in the middle of Norway.
Results: Naphthalene was detected within the range of 0.05–0.27 µg m–3 air, and the total mean value for all three restaurants was 0.18 µg m–3 air. The measured levels of mutagenic aldehydes were between 1.03 and 17.67 µg m–3 air. The mean mass concentration of total particles measured in the three restaurants was 1.93 mg m–3, and the levels registered were within the range 0.32–7.51 mg m–3.
Conclusions: Working as a cook in a Norwegian à la carte restaurant with some manual panfrying involves exposure to components in cooking fumes which may cause adverse health effects. Additional studies are necessary in order to identify relations between exposure levels and the adverse health effects of cooking fumes.
Keywords: cooking fumes • occupational exposure • trans,trans-2,4-decadienal
Received March 13, 2009; in final form July 20, 2009