ArticleFrontiers in public health2022
Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchen.
Article in Frontiers in public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
Background: The hazards of kitchen particles have attracted social attention, but their distribution characteristics and risk assessment are rarely reported. Objective: 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. Patients and methods: 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. Results: The sizes and fluctuation ranges of NC Conclusion: 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.
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