Institute of Occupational Health and Radiation Protection, Zhejiang Center for Disease Control and Prevention, Hangzhou, China.
Hangzhou Hospital of Zhejiang Medical and Health Group, Hangzhou, China.
Front Public Health. 2022 Oct 25;10:1019563. doi: 10.3389/fpubh.2022.1019563. eCollection 2022.
The hazards of kitchen particles have attracted social attention, but their distribution characteristics and risk assessment are rarely reported.
To explore the temporal and spatial distribution characteristics of kitchen particles, analyze the variations in characteristics of number concentration (NC), mass concentration (MC), surface area concentration (SAC), and particle size distribution, provide reference indexes for evaluating worker exposure, evaluate the risk of kitchen particles, as well as suggest improvements and control measures.
Different cooking posts in a Chinese hotel kitchen were selected to monitor exposure to particles, explore the temporal and spatial distribution characteristics of NC, MC, and SAC of particles in the cooking post, analyze changes in the particle size, compare the individual exposure of particles between the cooking and steaming posts, and analyze the correlation between NC, MC, and SAC. Risk assessment of kitchen ultrafine particles was performed using a Nanotool.
The sizes and fluctuation ranges of NC at cooking posts during lunch preparation and at peak periods were significantly higher than those at the end of the lunch period. The mean values of MC during the lunch preparation peak and ending periods were 0.149, 0.229, and 0.151 mg m, respectively. The mean values of SAC were 225, 961, and 466 μm·cm, respectively. The mode diameter of exposed particles at the cooking post [(34.98 ± 2.33) nm] was higher than that at the steaming post [(30.11 ± 2.17) nm] ( < 0.01). The correlation between SAC and NC ( = 0.703) was the strongest. Nanotool gave a hazard rating ratio, exposure rating ratio, and risk ratio of 0.75.
The sizes of the NC, MC, and SAC of the particles at the cooking post were related to the kitchen operations. Since kitchen particles are of high exposure and risk levels, protective measures should be formulated and implemented to deal with them safely.
厨房颗粒物的危害已引起社会关注，但有关其分布特征和风险评估的研究较少。
探讨厨房颗粒物的时间和空间分布特征，分析其数浓度（NC）、质量浓度（MC）、表面积浓度（SAC）和粒径分布的变化规律，为评价工人接触厨房颗粒物提供参考指标，评估厨房颗粒物的风险，并提出改进和控制措施。
选择一家中餐馆厨房的不同烹饪岗位进行颗粒物暴露监测，探讨烹饪岗位颗粒物 NC、MC 和 SAC 的时空分布特征，分析粒径的变化规律，比较烹饪岗位和蒸饭岗位的个体暴露，分析 NC、MC 和 SAC 之间的相关性。采用 Nanotool 对厨房超细颗粒物进行风险评估。
午餐准备期间和高峰期，烹饪岗位的 NC 粒径和波动范围明显高于午餐结束时。午餐准备高峰期和结束时 MC 的平均值分别为 0.149、0.229 和 0.151mg·m。SAC 的平均值分别为 225、961 和 466μm·cm。烹饪岗位暴露颗粒物的中值粒径[（34.98±2.33）nm]高于蒸饭岗位[（30.11±2.17）nm]（<0.01）。SAC 与 NC 的相关性最强（=0.703）。Nanotool 给出的危害评分比、暴露评分比和风险比分别为 0.75。
烹饪岗位颗粒物的 NC、MC 和 SAC 粒径与厨房操作有关。由于厨房颗粒物具有高暴露和高风险水平，应制定和实施保护措施，以安全应对。
