JOURNAL ARTICLE

Exposure to cooking fumes in cafeteria workers in Korean schools: a pilot study.

Published In: Annals of Work Exposures & Health, 2025, v. 69, n. 1. P. 109 1 of 3
Database: Academic Search Ultimate 2 of 3
Authored By: Lim, Daesung; Cho, Yong Min 3 of 3

Abstract

This study focused on measuring cooking fumes—specifically respirable dust, formaldehyde, and carbon monoxide—to which workers in school cafeterias in Korea are exposed. Sampling from 55 schools showed that while pollutant levels did not exceed occupational exposure limits, respirable dust concentrations were significantly correlated with the amount of cooking oil used, which in turn was related to school size. The findings suggest that frying with cooking oil at high heat increases kitchen workers’ exposure to respirable dust, supporting its use as a surrogate indicator for complex cooking fume exposures. The study highlights the need for ongoing monitoring and management of cooking fume exposure in school kitchens to protect workers’ respiratory health.

Additional Information

Source:Annals of Work Exposures & Health. 2025/01, Vol. 69, Issue 1, p109
Document Type:Article
Subject Area:Social Sciences and Humanities
Publication Date:2025
ISSN:2398-7308
DOI:10.1093/annweh/wxae078
Accession Number:182369962
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