Air pollution in the workplace: making shish kebab is an overlooked occupational hazard

Background: Meat grilled with wood charcoal is the most popular meal in Central Asia, but little is known about the grillers’ occupational exposure to fine particulate matter (PM) in fumes. Objectives: The aim of this study was to provide a quantitative analysis of occupational exposure to fine PM in grillers in the workplace. Methods: We assessed exposure to PM2.5 from barbecue fumes using SidePak AM520 in six popular cafes in Almaty, Kazakhstan. Grillers wore devices for 8 h of work shift for 7 days in each place. Within- and between-place variances of PM2.5 mass concentrations were calculated using analysis of variance, and we also calculated the fold range of the 95% variance within (wR0.95) and between places (bR0.95), as well as exceedance (γ) and the probability of overexposure (θ). Results: Two modes of exposure were identified, including intermittent and continuous. The median of daily geometric mean PM2.5 concentrations was 0.143 (interquartile range (IQR): 0.213) and 0.404 (IQR: 0.243) mg/m3, accordingly. bR0.95 was very large (20.2), but wR0.95 was even greater (47.8), illustrating extremely high fluctuations in PM2.5 concentrations; γ was 0.116, and θ was 0.095. Significance: Very high occupational exposure to barbecue fumes in grillers is overlooked and likely causes elevated health risks. © 2020, The Author(s), under exclusive licence to Springer Nature America, Inc. part of Springer Nature.

Vinnikov D. 1, 2, 3 , Romanova Z.1 , Zhumabayeva G.1
Springer Nature
  • 1 Al-Farabi Kazakh National University, School of Public Health, al-Farabi Avenue 71, Almaty, 050040, Kazakhstan
  • 2 Peoples’ Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya Street, Moscow, 117198, Russian Federation
  • 3 National Research Tomsk State University, 36 Lenin Avenue, Tomsk, 634050, Russian Federation
Exceedance; Exposure; Occupational; Particulate matter
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