Cooking Fume–Related Exposure to Polycyclic Aromatic Hydrocarbons among Kitchen Workers: A Review

Ayden Özekinci

doi:10.58625/jfng-3079

Authors

Ayden Özekinci Antalya Belek University / Türkiye https://orcid.org/0000-0001-8502-181X

DOI:

https://doi.org/10.58625/jfng-3079

Keywords:

Cooking fumes, polycyclic aromatic hydrocarbons, health, food service

Abstract

In food service systems, improper cooking processes create substances containing significant amounts of fine and ultra-fine particles. These substances contain organic substances such as polycyclic aromatic hydrocarbons and heterocyclic amines adsorbed on their surfaces. Polycyclic aromatic hydrocarbons consist of two or more fused aromatic rings of carbon and hydrogen atoms. These are harmful compounds that threaten human health due to their genotoxic and carcinogenic properties. Personnel working in commercial kitchens are at significant risk in terms of exposure to polycyclic aromatic hydrocarbons caused by high-temperature cooking methods and smoke. Benzo[a]pyrene is often used as an important indicator to assess the level of exposure to these compounds. The formation of polycyclic aromatic hydrocarbons increases especially during cooking methods such as barbecuing, frying and grilling. This situation increases the risk of employees experiencing serious health problems with long-term exposure. In order to reduce exposure, effective ventilation systems should be established in commercial kitchens, appropriate cooking methods should be applied, and employees should be made aware of the risks of polycyclic aromatic hydrocarbons by increasing the use of personal protective equipment.

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References

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