Abstract Food cooking is a significant source of indoor volatile organic compounds (VOCs) that can pose serious adverse health effects. The use of liquefied petroleum gas (LPG), charcoal and wood as the cooking fuels for grilled or fried products can be a major source of the emitted pollutants inside industrial and commercial restaurants. This paper attempts to determine the inhalation exposure of VOCs generated by the food cooking process of barbecued and fried products in the kitchen area of a commercial barbecue restaurant. A broad range of VOCs was sampled and analyzed in a commercial barbecue restaurants' kitchen atmosphere for 30 days to investigate the exposure levels of the employee. The median concentration of carcinogenic VOCs were 6.11 μg/m3 for benzene, 3.51 μg/m3 for chloroform, 1.58 μg/m3 for styrene, 1.12 μg/m3 for ethylbenzene, 0.11 μg/m3 for tetrachloromethane and 0.06 μg/m3 for 1,2-dichloroethane. Sources of the quantified VOCs were mainly attributed to cooking styles and fuels, cleaning products and building materials. The carcinogenic potential of the indoor VOC exposure was between 3.4✕10−8 and 1.1✕10−5 that indicating a possible risk of lung cancer.

中文翻译：

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烧烤餐厅挥发性有机化合物 (VOC) 职业暴露的来源表征和风险评估

摘要 食物烹饪是室内挥发性有机化合物 (VOC) 的重要来源，可对健康造成严重的不利影响。使用液化石油气 (LPG)、木炭和木材作为烧烤或油炸产品的烹饪燃料可能是工商业餐厅内排放污染物的主要来源。本文尝试测定某商业烧烤店厨房区域烧烤和油炸产品在食品烹饪过程中产生的VOCs的吸入暴露情况。在商业烧烤餐厅的厨房环境中对广泛的 VOC 进行了 30 天的采样和分析，以调查员工的暴露水平。致癌性 VOC 的中位数浓度为苯 6.11 μg/m3，氯仿 3.51 μg/m3，苯乙烯 1.58 μg/m3，乙苯 1.12 μg/m3，四氯甲烷为 0.11 μg/m3，1,2-二氯乙烷为 0.06 μg/m3。量化挥发性有机化合物的来源主要归因于烹饪方式和燃料、清洁产品和建筑材料。室内 VOC 暴露的致癌潜力介于 3.4✕10-8 和 1.1✕10-5 之间，表明可能有患肺癌的风险。