Journal of Korean Society of Occupational and Environmental Hygiene (한국산업보건학회지)

Korean Industrial Hygiene Association (한국산업보건학회)
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A Study on Exposure of Respiratory Hazard Factors in Food Service Workplace

국내 요식업 작업환경의 호흡기 유해인자 노출 연구

  • Cha, Won-Seok (Institute of Occupation Environment, Korea Workers' Compensation and Welfare Service) ;
  • Kim, Eun-Young (Institute of Occupation Environment, Korea Workers' Compensation and Welfare Service)
  • 차원석 (근로복지공단 직업환경연구원) ;
  • 김은영 (근로복지공단 직업환경연구원)
  • Received : 2020.03.03
  • Accepted : 2020.03.30
  • Published : 2020.03.31
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Abstract

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.

Keywords

References

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