Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants

Area of Science:

• Environmental Health
• Occupational Health
• Air Quality

Background:

• Occupational exposure to commercial cooking emissions is understudied, especially in Western countries.
• Restaurant kitchens are complex environments with potential for significant air pollutant generation.

Purpose of the Study:

• To measure the concentration and composition of various air pollutants, including volatile organic compounds (VOCs), polycyclic aromatic hydrocarbons (PAHs), particulate matter (PM), carbon monoxide (CO), and black carbon (BC).
• To assess occupational exposure levels in New York City restaurant kitchens and dining areas.

Main Methods:

• Collected 8-hour gravimetric PM mass concentrations (PM1, PM2.5, PM10) and speciated PM1 using X-ray fluorescence.
• Collected VOCs and PAHs using evacuated canisters and XAD-2 sorbent tubes, respectively, and speciated using gas chromatography/mass spectrometry (GC/MS).
• Investigated spatial concentration gradients and day-of-the-week effects for PM2.5 in additional restaurants.

Main Results:

• Median PM2.5 concentration in kitchens was 79.6 μg/m³, with real-time spikes reaching thousands of μg/m³.
• Detected levels of PM2.5 significantly exceeded the World Health Organization's recommended ambient exposure limit.
• Frequently detected benzene, a known carcinogen, in kitchen areas; PAHs were often undetected.

Conclusions:

• Occupational exposure to cooking emissions in NYC restaurants presents significant air quality concerns.
• Elevated PM2.5 and the presence of benzene warrant further investigation into the cardiopulmonary health risks for restaurant workers.