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KMID : 0377619720220020133
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Korean Jungang Medical Journal
1972 Volume.22 No. 2 p.133 ~ p.142
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A Study on the Effect of the Environment of Restaurants on the Health of Workers
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Abstract
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An experimental study of carbon monoxide concentration in air of the restaurants(total 50) and carboxyhemoglobin saturation of workers(512) who were working in the restaurants was conducted by the staffs of the Dept. of Preventive Medicine from November 1970 to December 1971.
Carbon monoxide concentration in air was measured with Kitagawa CO detecting tube and carboxyhemoglobin saturation in the blood of workers was measured by The expired air analysis technique following Dr. Breysse and Gabay.
Each worker was asked to inhale and exhale deeply prior to commencement of the test. They were then requested to inhale and hold their breath for approximately 20 seconds after which they were instructed to exhale "normally" then to blow the remainder of the breath into a balloon.
This expired air was then immediately examined with the Kitagawa tube and carboxyhemoglobin saturation was calculated from the following regression relationship: COHb%=0.5+(CO ppm/5)
The findings and results obtained were summarized below:
1. The mean CO concentration in air of restaurants of Class A, where only propane gas was used for fuel, was less than 50 ppm and the mean COHb saturation in the blood of workers was 7.5% in summer and 8.1% in winter.
2. The minimum concentration of CO in air of the hall of Class B restaurants where used gas was 96.5 ppm during summer and maximum concentration was 180.3 ppm in the kitchen during winter. And the COHb saturation was 12.5-17.1% which could initiate the slight CO poisoning.
3. In the restaurants of Class A where charcoal was used for fuel, the air contained 83.5-144.8 ppm of carbon monoxide and the COHb saturation in the blood of workers was 11. 1-15.4% which could cause slight symptoms of CO poisoning.
4. Mean concentration of CO_ in the B or C graded restaurants where charcoal was used, was 265 ppm and the COHb saturation was as high as 20% which could cause moderate CO poisoning to the workers.
5. Even in the summer, so called wine shop where coal was used for fuel contained more than 124.3 ppm of CO and in the winter it contained 221.5 ppm. Among them we could find some contained as much as 350 ppm of carbon monoxide in air. The mean COHb saturation in the blood was 21.4% which could cause moderate symptoms of CO poisoning.
6. Highly significant correlation was found between the COHb saturation and the concentration of CO in air of restaurants.
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