ArticleScientific reports2021
Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Recurrent laryngeal leukoplakia in a cook occupationally exposed to cooking oil fumes: a case report.Annals of occupational and environmental medicine · 2026Article
- An analysis of occupational exposure to particulate matter and erythrocyte morphological abnormalities among charcoal-grill restaurant workers.Frontiers in public health · 2026Article
- Response surface methodology (RSM) for optimizing ozone-assisted process parameters for formaldehyde removal.Journal of environmental health science & engineering · 2023Article
- Construction and evaluation of hourly average indoor PMFrontiers in public health · 2023Article
- Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchen.Frontiers in public health · 2022Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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