Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes, and particulate matter in Norwegian a la carte restaurants.

OBJECTIVES The aim of the study was to characterize the exposure regarding polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes in the breathing zone of the cook during work in Norwegian à la carte restaurants. Levels of particle exposure were also measured to make the results comparable to other studies. METHODS Personal measurements of the levels of PAHs, higher aldehydes, and total particles were performed in three restaurants in the city of Trondheim in the middle of Norway. RESULTS Naphthalene was detected within the range of 0.05-0.27 microg m(-3) air, and the total mean value for all three restaurants was 0.18 microg m(-3) air. The measured levels of mutagenic aldehydes were between 1.03 and 17.67 microg m(-3) air. The mean mass concentration of total particles measured in the three restaurants was 1.93 mg m(-3), and the levels registered were within the range 0.32-7.51 mg m(-3). CONCLUSIONS Working as a cook in a Norwegian à la carte restaurant with some manual panfrying involves exposure to components in cooking fumes which may cause adverse health effects. Additional studies are necessary in order to identify relations between exposure levels and the adverse health effects of cooking fumes.