Abstract
In this study, air samples from restaurants have been analysed using capillary GC/MS and HPLC with a fluorometric detector. Many chemicals either in the vapour phase or adsorbed on particles were identified. Benzo[a]pyrene has been found in cooking fumes. It is probably produced from the breakdown of the protein of meat frying in shallow oil. 1-Hydroxypyrene, a metabolite of pyrene, which represents the load of polycyclic aromatic hydrocarbons in the body, has been identified in urine specimens from cooks. When urine speci mens from cooks were compared with those from a control group of bank clerks, a statistically significant difference was observed.
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