Respiratory Effects of Mesquite Broiling
作者:
Richard Johns,
Jeffrey Lee,
Behnuz Agahian,
Harry Gibbons,
James Reading,
期刊:
Journal of Occupational Medicine
(OVID Available online 1986)
卷期:
Volume 28,
issue 11
页码: 1181-1184
ISSN:0096-1736
年代: 1986
出版商: OVID
数据来源: OVID
摘要:
Mesquite wood charcoal has been widely promoted for the unique taste it imparts to broiled food. We recently examined a 21-year-old mesquite broiler cook with evidence suggestive of respiratory allergy or irritation following exposure to mesquite broiler smoke in a Salt Lake City restaurant. We subsequently surveyed 13 mesquite and 17 gas-flame (“charcoal”) broiler cooks to determine the prevalence of respiratory symptoms among workers exposed to broiler smoke. The survey demonstrated statistically significsnt (P ≤ .05) respiratory irritation in the mesquite broiler group compared with the gas-flame broiler group in one of four symptom categories. Two other symptom categories strongly suggested the presence of (PC < 10) respiratory irritation in the mesquite broiler group. Personal air sampling was conducted on two mesquite broiler cooks and two gas-flame broiler cooks and compared. Unidentified saturated and unsaturated aliphatic hydrocarbons (C8 through 012) with high molecular weights from 108 to 182 were present in air samples from the mesquite broiler cooks and not in the air samples from the gas-flame broiler cooks.
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