Safety and Health at Work

Occupational Safety and Health Research Institute, Korea Occupational Safety and Health Agency (산업안전보건연구원)
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Hazard Levels of Cooking Fumes in Republic of Korea Schools

  • Lee, Iu-Jin (Work Environment Research Bureau, Occupational Safety and Health Research Institute) ;
  • Lee, Sang-Gil (Epidemiologic Investigation Department, Occupational Safety and Health Research Institute) ;
  • Choi, Bo-Hwa (OSH Programs Operating Team II, Korea Occupational Safety and Health Agency) ;
  • Seo, Hoe-Kyeong (Epidemiologic Investigation Department, Occupational Safety and Health Research Institute) ;
  • Choi, Ji-Hyung (Epidemiologic Investigation Department, Occupational Safety and Health Research Institute)
  • Received : 2021.06.28
  • Accepted : 2021.12.29
  • Published : 2022.06.30
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Abstract

Background and Purpose: In 2021, lung cancer in school food workers was first recognized as an occupational cancer. The classification of the carcinogenicity of cooking fumes by International Agency for Research on Cancer (IARC) was based on Chinese epidemiological data. This study aimed to determine the hazard levels of school cooking fumes in Korea. Materials and Methods: Based on public school cafeterias in one area, 25 locations were selected for the survey according to the number per school type, ventilation states, and environmental pre-assessments of cafeterias. Two inside cooking areas using a heat source and one outside cooking area were selected as control measurement points. Measurements of CO, CO2, polycyclic aromatic hydrocarbons (PAHs), and total volatile organic compounds (TVOCs), including benzene, formaldehyde, and particulate matter (PM10, PM2.5, PM1, respectively), were taken. The concentrations and patterns of each substance in the kitchens were compared with the outdoor air quality. Result: Known carcinogens, such as the concentrations of PAHs, formaldehyde, TVOC (benzene), and particulate matter in school cooking fumes, were all detected at similar or slightly higher levels than those found outside. Additionally, substances were detected at relatively low concentrations compared to the Chinese cooking fumes reported in the literature. However, the short-term exposure to high concentrations of CO (or composite exposure with CO2) and PM2.5 in this study were shown. Conclusion: The school cooking fumes in South Korea was a relatively less harmful than Chinese cooking fumes, however short-term, high exposure of toxic substances can cause a critical health effect.

Keywords

Acknowledgement

This work was supported by the Republic of Korea Occupational Safety and Health Institute. We thank the officials of the OO Regional Office of Education for actively supporting the field survey.

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