Kitchen's Air Quality Investigation And Study

Objective there are 1.2 million cooks in my country, but the occupational hazards in the process of cooking has not been brought into concern. In the kitchen where cooks work for long , fuel combustion product of combustion heating and cooking oil ,which contains a variety of harmful compounds kitchen fume cause air pollution and thus affect the kitchen staff health.through the survey,we want to explore the various indoor air pollutants in the kitchen ,and to provide the basis on the kitchen's air_health quality standards.Methods We select 29 different types of restaurants in random in Taiyuan ,and respectively sample at present in the 60 minutes before the start and after 90 minutes started to detect index to pollution e.g CO,CO2,TSP,noise general bacterial population ect , then generaliza these data, using SPSS as the database .After examing these data,using ANOVA to determine the differences existing among the means.Results The chosen contaminants varies greatly between before and after work .The result is that :the contents of those contaminants are higher after cooking than before cooking(P<0.01).Those contaminant's contents before cooking, between different type of restaurants are much the same, there main differents existing after cooking.(1): the concentration of carbon monoxide among small restaurants, middle restaurants, large restaurants are 4.00±3.82 mg/m3,4.54±3.88 mg/m3,10.14±3.35 mg/m3 ; (2)the concentration of carbon dioxide among small restaurants, middle restaurants, large restaurants are 0.092%,0.108%,0.113%,(3) the concentration of TSP among small restaurants, middle restaurants, large restaurants are 0.896±0.430 mg/m3,0.684±0.350 mg/m3,0.979±0.208mg/m3,(4)the intensity of noise among small restaurants, middle restaurants, large restaurants are 74.39±4.34dB,79.18±3.86dB,76.35±3.63dB,(5)the general bacterial population among small restaurants, middle restaurants, large restaurants are 14.33±8.61 per dish,13.46±7.59 per dish,14.43±6.99 per dish,.Conclusions 1,The cortents of those contanminants are higher after cooking than before cooking (P<0.01);2,Analyzing from the above collected data , the main contaminant existing in the cooking operating room is TSP, using the air quality standard indoor , it is 98.51% ;3,the contents of those contaminants are differents existing after cooking between different type of restaurants .