Sector: food industry

Type of hazard: hazardous substances

Catchwords: measuring methods, exposure, risk assessment

Status: completed 03/1998

Research institution(s): Forschungsgesellschaft für angewandte Systemsicherheit und Arbeitsmedizin, Mannheim

Description, key words:

Dangerous substances in the air in the kitchen work place, particle size analysis

Aims:

Occupational respiratory tract diseases in cooks; calefaction in the kitchen leads to emissions of irritating substances, aerosols, carcinogenic substances. Goal: establishing the quantity distribution of the particles concerned in the air

Activities/methods:

Cascade impactor

Publications:

Schuh, C.: Entwicklung eines Messverfahrens zur Bestimmung kurzzeitiger aliphatischer Aldehyde in Küchendämpfen und Expositionsmessungen in Küchen. Dissertation 1993

last update: 22.08.2000