Centro de Documentacion de Fundación MAPFRE - Cooking fumes as a hygienic problem in the food and catering industries

Notes: Sumario: There are limited data on the emission of cooking fumes into work atmospheres although it is known that these fumes may contain irritants or other harmful substances. Field measurements were carried out at eight workplaces (two bakeries, a food factory, and five restaurant kitchens). This paper confirmed that cooking fumes contain hazardous compounds. It also indicated that workers may be exposed to relatively high concentrations of airborne impuritiesRelated records: En: American Industrial Hygiene Association journal. - Fairfax, Virginia. - Vol. 54, nº 7, July 1993 ; p. 376-382Materia / lugar / evento: Higiene industrial Contaminantes químicos Humos tóxicos Alimentos Restaurantes Industria alimentaria Contaminación atmosférica Muestreos Métodos de análisis Otros autores: Matveinen, Katri
Secondary titles: Título: American Industrial Hygiene Association journal
Other categories: 872