Cooking fumes as a hygienic problem in the food and catering industries

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<title>Cooking fumes as a hygienic problem in the food and catering industries</title>
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<title>American Industrial Hygiene Association journal</title>
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<name type="personal" usage="primary" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080256432">
<namePart>Vainiotalo, Sinikka</namePart>
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<namePart>Matveinen, Katri</namePart>
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<abstract displayLabel="Summary">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 impurities</abstract>
<note type="statement of responsibility">Sinikka Vainiotado, Katri Matveinen</note>
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<topic>Contaminantes químicos</topic>
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<topic>Humos tóxicos</topic>
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<topic>Alimentos</topic>
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<topic>Restaurantes</topic>
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<topic>Industria alimentaria</topic>
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<topic>Contaminación atmosférica</topic>
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<topic>Métodos de análisis</topic>
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<title>American Industrial Hygiene Association journal</title>
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<text>Vol. 54, nº 7, July 1993 ; p. 376-382</text>
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