Annals of work exposures and health · 2025
Exposure to cooking fumes in cafeteria workers in Korean schools: a pilot study.
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Lim Daesung, Cho Yong Min
Аннотация
OBJECTIVES: This study measured cooking fumes to which workers in school cafeterias may be exposed.
METHODS: The measurement items were respirable dust, formaldehyde, and carbon monoxide. A total of 111 samples were obtained from 55 schools. Data on variables such as school size and daily cooking oil usage were collected. Correlation and association analysis were performed.
RESULTS: The median of concentrations of respirable dust was 38.37 µg/m3 (min-max: 20.73-49.71 µg/m3). The concentrations of formaldehyde and carbon monoxide also showed levels that did not exceed 20% for occupational exposure limits. The increase in school size was significantly correlated with the increase in daily cooking oil usage and had a significant correlation with respirable dust concentration (Spearman's correlation coefficient, 0.36; P <0.05). The linear regression test results adjusting for other variables were also similar.
CONCLUSIONS: Cooking food by frying at high heat using cooking oil can increase the exposure of kitchen workers to respirable dust.
METHODS: The measurement items were respirable dust, formaldehyde, and carbon monoxide. A total of 111 samples were obtained from 55 schools. Data on variables such as school size and daily cooking oil usage were collected. Correlation and association analysis were performed.
RESULTS: The median of concentrations of respirable dust was 38.37 µg/m3 (min-max: 20.73-49.71 µg/m3). The concentrations of formaldehyde and carbon monoxide also showed levels that did not exceed 20% for occupational exposure limits. The increase in school size was significantly correlated with the increase in daily cooking oil usage and had a significant correlation with respirable dust concentration (Spearman's correlation coefficient, 0.36; P <0.05). The linear regression test results adjusting for other variables were also similar.
CONCLUSIONS: Cooking food by frying at high heat using cooking oil can increase the exposure of kitchen workers to respirable dust.