The exposure of polycyclic aromatic hydrocarbons (PAHS) on personnel of food service systems

The smoke of the cooking oil contains compounds which produce oxidative damage in DNA and lipids such as Polycyclic Aromatic Hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde. PAHs are mutagenic, teratogenic, genotoxic and carcinogenic. This cross sectional study was planned to assess occupational PAH exposure of totaly 72 male compromised; 36 cooks and 36 waiters aged between 18-64 years. In order to determine the sociodemographic characteristics, the workplace conditions and also frequency of consumption of foods cooked in coal fire (such as barbecue, grill, kebab, pita), a questionnaire was applied. PAH exposure was measured by the of 1-hydroxypyrene (1-OHP) level in urine. Urine samples were taken at the end of the 5th working day and LC-MS device was used for analyze. The amount of 1-hydroxypyrene in urine was lower than the detection limit when analyzed by the direct calibration method (<0.01 ppm 1-OHP) in LC-MS in both groups. According to the standard addition method, the cook groups' 1-OHP level was 0.0804 ppm and 0.0426 ppm in waiter group. The PAH exposure of the cook group was higher than the waiter group. To provide the healthy workplace conditions especially ventilation in kitchen environment is important and to reduce the PAH exposure of the workers the cooking method should be converted to baking, boiling instead of frying in the menus used in food service systems. Key Words: PAHs, 1-OHP, Occupational Exposure, Food Service Systems, Frying