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

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<rdf:Description>
<dc:creator>Vainiotalo, Sinikka</dc:creator>
<dc:creator>Matveinen, Katri</dc:creator>
<dc:date>1993-07-01</dc:date>
<dc:description xml:lang="es">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 impurities</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/47722.do</dc:identifier>
<dc:language>eng</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Higiene industrial</dc:subject>
<dc:subject xml:lang="es">Contaminantes químicos</dc:subject>
<dc:subject xml:lang="es">Humos tóxicos</dc:subject>
<dc:subject xml:lang="es">Alimentos</dc:subject>
<dc:subject xml:lang="es">Restaurantes</dc:subject>
<dc:subject xml:lang="es">Industria alimentaria</dc:subject>
<dc:subject xml:lang="es">Contaminación atmosférica</dc:subject>
<dc:subject xml:lang="es">Muestreos</dc:subject>
<dc:subject xml:lang="es">Métodos de análisis</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">Cooking fumes as a hygienic problem in the food and catering industries</dc:title>
<dc:title xml:lang="es">Título: American Industrial Hygiene Association journal</dc:title>
<dc:relation xml:lang="es">En: American Industrial Hygiene Association journal. - Fairfax, Virginia. - Vol. 54, nº 7, July 1993 ; p. 376-382</dc:relation>
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