Saf Health Work.  2022 Jun;13(2):227-234. 10.1016/j.shaw.2021.12.702.

Hazard Levels of Cooking Fumes in Republic of Korea Schools

• Lee IJ
• Lee SG
• Choi BH
• Seo HK
• Choi JH

• KMID: 2530803
• DOI: http://doi.org/10.1016/j.shaw.2021.12.702

Abstract

Background and Purpose
In 2021, lung cancer in school food workers was first recognized as an occupational cancer. The classification of the carcinogenicity of cooking fumes by International Agency for Research on Cancer (IARC) was based on Chinese epidemiological data. This study aimed to determine the hazard levels of school cooking fumes in Korea.
Materials and Methods
Based on public school cafeterias in one area, 25 locations were selected for the survey according to the number per school type, ventilation states, and environmental pre-assessments of cafeterias. Two inside cooking areas using a heat source and one outside cooking area were selected as control measurement points. Measurements of CO, CO₂, polycyclic aromatic hydrocarbons (PAHs), and total volatile organic compounds (TVOCs), including benzene, formaldehyde, and particulate matter (PM10, PM2.5, PM1, respectively), were taken. The concentrations and patterns of each substance in the kitchens were compared with the outdoor air quality. Result Known carcinogens, such as the concentrations of PAHs, formaldehyde, TVOC (benzene), and particulate matter in school cooking fumes, were all detected at similar or slightly higher levels than those found outside. Additionally, substances were detected at relatively low concentrations compared to the Chinese cooking fumes reported in the literature. However, the short-term exposure to high concentrations of CO (or composite exposure with CO₂) and PM2.5 in this study were shown.
Conclusion
The school cooking fumes in South Korea was a relatively less harmful than Chinese cooking fumes, however short-term, high exposure of toxic substances can cause a critical health effect.

Keyword

CO; CO₂; PM2.5; PM2.5 School cooking fumes; Short-term high exposure