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.
Highlights
Non-activity period Mean ± SD concentration ratios (CR) Mean ± SD CR14.51 ± 2.50 (n = 65)a 5.40 2.69 ± 0.83 (n = 45)2.82 ± 0.77 (n = 40) 1.050.25 ± 0.11 (n = 65)a 3.85 0.07 ± 0.01 (n = 45)0.07 ± 0.02 (n = 40) 1.000.28 ± 0.13 (n = 65)a 3.93 0.07 ± 0.01 (n = 45)0.07 ± 0.02 (n = 40) 1.01799.20 ± 407.79 (n = 65)a 3.82 106.46 ± 42.28 (n = 45) 1.00 136.86 ± 47.98 (n = 40) 1.28
The highest NC of the chef reached a peak of 2.6 × 1 06 pt/cm[3] at 12:35 during the activity period, which was more than 10 times higher than the nonactivity period and the total NC
The total NC varied with working activities, which increased after work started and decreased gradually to background level after the activity stopped
Summary
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
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