Risk Perception And Individual Exposure Of PM_2.5 Research On Higher Exposure Group?Chefs?

Over recent decades,China has been experiencing rapid economic growth.However,high-speed economic growth along with unprecedented increases in energy consumption and emissions of air pollutants also aggravate the severity of air pollution in China.The emission of atmospheric fine particulate matter accounts for 14%.According to the epidemiological data,it indicates that outdoor air pollution causes about 300 thousand premature deaths in China every year,and indoor air pollution causes 420 thousand premature deaths every year.The difference of indoor and outdoor PM2.5 concentration causes great uncertainty to the assessment of health risk level.At the same time,most people stay indoors for more than 80%of their time.The difference in the concentration of pollutants in the indoor microenvironment and the differences in the daily activities of different individuals make the current assessment methods for the concentration of external environment very rough.This forces us to improve the accuracy of health risk level and short-term acute health effects by individual exposure investigation and the tracking of individual exposure parameters in behavioral activity patterns.In addition,air pollution has a significant impact on public health,and public perception of the health risks of air pollution may differ from the actual situation.Public perception has an important effect on public behavior and response to environmental exposure.Therefore,the government needs to take effective intervention measures to reduce the impact of air pollution and an effective solution is to understand the public perception of air pollution and attitude.Besides the general public,what is the actual personal exposure level and risk perception of air pollution for high exposure group such as chefs?What are the differences between the two groups?The discussion of these problems can provide more valuable theoretical basis and data support for the government to strengthen risk communication and control.And it is of great importance to reduce the hazards of PM2.5 exposure of such high exposed group and to provide targeted preventive measures.Based on the above,this study selected Nanjing city,Jiangsu Province as a typical region to carry out the study.The public and the chef population were selected as the research objects,and the individual exposure tracking survey was carried out four quarters a year for the three kinds of major chef occupation population.And the main research content and conclusions include the following aspects:Firstly,there were significant differences in the risk perception of haze between chefs and the public.Moreover,the demographic characteristics of haze risk perception were different between the two groups.The perceived levels of effect and familiarity of chefs on haze risk perception were significantly lower than those of the public,but the perceived levels of trust in the government was significantly higher than those of the public.Besides,the difference of haze risk perception between the two groups was mainly expressed in three demographic variables:sex,age and education level.Secondly,there were significant differences between different microenvironments and individual PM2.5 exposure concentrations among different seasons and different types of chefs.There were significant seasonal differences in PM2.5 concentrations between home and traffic environment in each microenvironment during the exposure tracking study.The seasonal variation of home microenvironment is consistent with that of traffic microenvironment,which shows the following characteristics:spring>autumn>summer>winter.For different types of chefs,there were significant differences in PM2.5 exposure between the two microenvironments that is restaurant kitchen and traffic environment where they worked.The exposure characteristic of the three different types of chefs exposed to PM2.5 in restaurant kitchens is:fried chef>barbecue chef>steamed chef.And the exposure characteristic of the three different types of chefs exposed to PM2.5 in traffic microenvironment is:steamed chef>fried chef>barbecue chef.Thirdly,the average daily PM2.5 exposure and respiratory exposure dose of chefs were affected by seasons and their cooking styles.And there were significant differences in PM2.5 exposure and respiratory exposure doses between different chefs during their cooking time.The kitchen microenvironment where the chefs worked and the indoor exposure of their home account for the mainly PM2.5 exposure of their daily individual exposure.In addition to steamed chefs,the exposure of fried chef and barbecue chef in kitchen microenvironment account for 65%and the contribution of kitchen exposure in winter was more than 80%.Fourthly,there were significant differences in some chemical elements in PM2.5 of different types of chefs.There was no significant difference between the 33 chemical elements detected in the filter membrane of steamed chefs and fried chefs.The contents of K element and Rb element of barbecue chefs in the filter membrane were significantly higher than those in steamed chefs,and those of fried chefs.The content of Na element in the filter membrane of fried chefs was significantly higher than that of barbecue chefs.Lastly,kitchen cooking behaviors will increase 0.000202%(95%CI:0.000152%,0.000242%)of the death rate of chefs.Long term high PM2.5 exposure resulting from cooking activities may cause damage to the chef's lung function to some extent.And the daily exposure time and the ventilation equipment of the kitchen microenvironment will influence the probability of chronic obstructive pulmonary disease to some extent.This study can provide data support for reducing exposure to PM2.5 in high exposure populations such as cooks and providing more valuable theoretical basis for government to strengthen risk communication and control.Besides,it has important guiding significance to put forward the corresponding preventive measures for government.