Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

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 Chi...

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Autores principales:	Xiangjing Gao, Meibian Zhang, Hua Zou, Zanrong Zhou, Weiming Yuan, Changjian Quan, Yiyao Cao
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/bf3ab7b1be804c2c9f3294460950c1b2
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spelling	oai:doaj.org-article:bf3ab7b1be804c2c9f3294460950c1b22021-12-02T17:06:32ZCharacteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant10.1038/s41598-021-95038-y2045-2322https://doaj.org/article/bf3ab7b1be804c2c9f3294460950c1b22021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95038-yhttps://doaj.org/toc/2045-2322Abstract 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.Xiangjing GaoMeibian ZhangHua ZouZanrong ZhouWeiming YuanChangjian QuanYiyao CaoNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Xiangjing Gao Meibian Zhang Hua Zou Zanrong Zhou Weiming Yuan Changjian Quan Yiyao Cao Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
description	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.
format	article
author	Xiangjing Gao Meibian Zhang Hua Zou Zanrong Zhou Weiming Yuan Changjian Quan Yiyao Cao
author_facet	Xiangjing Gao Meibian Zhang Hua Zou Zanrong Zhou Weiming Yuan Changjian Quan Yiyao Cao
author_sort	Xiangjing Gao
title	Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
title_short	Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
title_full	Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
title_fullStr	Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
title_full_unstemmed	Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant
title_sort	characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the chinese restaurant
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/bf3ab7b1be804c2c9f3294460950c1b2
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Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

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