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KMID : 1039220200300010075
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Journal of Korean Society of Occupational and Environmental Hygiene
2020 Volume.30 No. 1 p.75 ~ p.86
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A Study on Exposure of Respiratory Hazard Factors in Food Service Workplace
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Cha Won-Seok
Kim Eun-Young
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Abstract
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Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined.
Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide.
Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM2.5, TVOCs, CO, and CO2 were instantaneously high, but the average concentration was low. NO2 was not detected.
Conclusions: The results show that harmful substances such as PM2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.
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KEYWORD
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food service worker, lung cancer, PAHs, respiratory hazard factor
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