Abstract
IntroductionSome restaurants use wood-fired ovens for cooking and baking, e.g. pizzerias. The aim was to measure exposure to fine particles for the workers and in the restaurants.MethodsMeasurements were performed at seven restaurants (2 days, 8 hr). The ovens were located in a working area in the restaurants. Personal exposure to fine particles (PM2.5) and particulate polycyclic aromatic hydrocarbons (PAHs) were measured on two workers at each restaurant. PM2.5 was collected on teflon filter. Mass concentration was determined gravimetrically and analyzed for PAHs using GC-MS in SIR mode. One of the workers also wore a personal sampler for black carbon (BC), MicroAeth Model AE51. Stationary sampling equipment were placed near the oven and near the dining tables. In addition, size-fractioned particle samples (five size ranges including >2.5, 1.0-2.5, 0.50-1.0, 0.25-0.50, and < 0.25 µm) were collected near the oven using a Sioutas Cascade Impactor. Particle number concentration (PNC), 10-1000 nm, was measured with a Condensation Particle Counter (CPC3007).ResultsMedian personal exposure to PM2.5 and B(a)P for 26 workers were 27 µg/m3 (range: 13-76 µg/m3) and 0.13 ng/m3 (range: 0.01-2.6 ng/m3), respectively. Stationary levels were similar to personal exposure. No significant difference was found between concentrations near the ovens and the dining area. The majority of the B(a)P (>95%) was found in the two finer stages (0.25-0.50, and <0.25 µm). Out of that, in average 78% was found in the finest stage. Median BC exposure varied between 0.5 and 4.1 µg/m3 and was higher during lunch and evening rush hours. The PNC varied across a wide range between the restaurants, with means from about 20 000 up to 170 000 part/cm3.ConclusionsThe exposure to B(a)P were well below OEL. Almost all B(a)P was associated with PM0.25. Particles generated from the wood-fired ovens gave rise to high number concentrations; however, the measured particles mass concentrations were low.
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