Particulate matter exposure of chefs in professional kitchens

Abstract

Exposure to increased concentrations of particulate matter (PM2.5) is related to a higher risk of respiratory and vascular diseases. Indoors, cooking appears to be a major source of PM2.5. In dwellings it has been demonstrated that cooking can lead to concentrations well above the health limits. However, only little is known about the concentrations typically observed in professional kitchens where cooking is the major activity. Therefore, an inventory field study has been set up to measure PM2.5 exposure in the breathing zone of chefs in professional restaurants. In total seven restaurants took part in the study. In all kitchens, PM2.5 exposure in the breathing zone of the chef and at two locations in the kitchen was measured. During the measurements activities of the chef were listed and characteristics of the kitchens were mapped (e.g. open/closed kitchen, type of ventilation, type of food that is prepared). The initial results show that in all restaurants, chefs are exposed to concentrations above the WHO-limit, i.e. average daily exposure of 25 µg/m3. Cooking style, hood and background concentration in the kitchen are factors contributing to the concentration in the kitchen. However, the peak exposure of the chef appears to be highly dependent on behavior and location in relation to the stove and exhaust hoods.