Exposure to total dust and polycyclic aromatic hydrocarbons in Swedish cooks and kitchen workers

Introduction  Emissions from high-temperature frying are classified as probably carcinogenic to humans (group 2A) by IARC (International Agency for Research of Cancer). Cooks and other kitchen workers have an increased risk of lung cancer, but it is unclear whether this is due to air pollution in the work environment, tobacco smoking or other factors. In this study we survey a variety of air pollutants in restaurant kitchens. Here, we report results of measurements of total dust and polycyclic aromatic hydrocarbons (PAH).  

Method  Personal samplings during three full work-shifts have so far been done for 25 cooks and kitchen workers in four types of restaurants: European-, fast food-, Asian- and large scale kitchens. We used gravimetric determination of total dust concentration. XAD-tubes were placed in series with the filter during measurement. PAHs were determined by gas chromatography method, the particle-bound on the filters and the gas phase on XAD-tubes.  

Results  Total dust concentration varied between 36 and 1980 µg/m3 (personal daily averages). In general we found the lowest mean level in the fast food kitchens (98 µg/m3) and the highest in the kitchens in Asian restaurants (680 µg/m3).The distribution in particle levels between different days was large, as well as between persons within the same type of kitchen. Levels of total PAH concentrations ranged between 84 and 1100 ng/m3 with lowest mean in large scale kitchens (140 ng/m3) and highest in Asian restaurants (650 ng/m3). Between 95,8 and 99,9 % of the PAHs were found in the gas phase. The most common PAH was naphthalene. The carcinogenic benzo(a)pyrene was found in most samples.  

Summary  Cooks and kitchen workers in Asian restaurants had higher exposure to particles than those in European-, fast food- or large scale kitchens. Somewhat elevated PAH levels were found at some places. The study continues with more measurements