Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon

Journal of Occupational and Environmental Hygiene

Volumn 10, Issue 3, 2013, Pages 122-131

  Jørgensen, Rikke Bramming ^a   Strandberg, Bo ^b   Sjaastad, Ann Kristin ^a   Johansen, Arve ^a   Svendsen, Kristin ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

Author keywords

4 decadienal; Fresh and smoked bacon; Gas and electric stoves; Occupational exposure; Pan frying; Retene; Trans; Trans 2

Indexed keywords

2 TRANS 4 TRANS DECADIENAL; 2-TRANS-4-TRANS-DECADIENAL; ALDEHYDE; MUTAGENIC AGENT; POLYCYCLIC AROMATIC HYDROCARBON;

AIR POLLUTANT; ANIMAL; ARTICLE; CATERING SERVICE; COOKING; HUMAN; MEAT; METHODOLOGY; OCCUPATIONAL EXPOSURE; PARTICULATE MATTER; SWINE;

AIR POLLUTANTS, OCCUPATIONAL; ALDEHYDES; ANIMALS; COOKING; HUMANS; MEAT; MUTAGENS; OCCUPATIONAL EXPOSURE; PARTICULATE MATTER; POLYCYCLIC HYDROCARBONS, AROMATIC; RESTAURANTS; SWINE;

EID: 84875445327     PISSN: 15459624     EISSN: 15459632     Source Type: Journal    
DOI: 10.1080/15459624.2012.755864     Document Type: Article

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