Cooking Fume–Related Exposure to Polycyclic Aromatic Hydrocarbons among Kitchen Workers: A Review

Year 2025, Volume: 4 Issue: 2, 279 - 290, 31.12.2025

Ayden Özekinci

https://doi.org/10.58625/jfng-3079

Abstract

In food service systems, improper cooking processes create substances containing significant amounts of fine and ultra fine particles. These substances contain organic substances such as polycyclic aromatic hydrocarbons and heterocyclic amines adsorbed on their surfaces. Polycyclic aromatic hydrocarbons consist of two or more fused aromatic rings of carbon and hydrogen atoms. These are harmful compounds that threaten human health due to their genotoxic and carcinogenic properties. Personnel working in commercial kitchens are at significant risk in terms of exposure to polycyclic aromatic hydrocarbons caused by high-temperature cooking methods and smoke. Benzo[a]pyrene is often used as an important indicator to assess the level of exposure to these compounds. The formation of polycyclic aromatic hydrocarbons increases especially during cooking methods such as barbecuing, frying and grilling. This situation increases the risk of employees experiencing serious health problems with long-term exposure. In order to reduce exposure, effective ventilation systems should be established in commercial kitchens, appropriate cooking methods should be applied, and employees should be made aware of the risks of polycyclic aromatic hydrocarbons by increasing the use of personal protective equipment.

Keywords

Cooking fumes , polycyclic aromatic hydrocarbons , health , food service

Mutfak Çalışanları Arasında Pişirme Dumanına Bağlı Polisiklik Aromatik Hidrokarbon Maruziyeti: Bir Derleme

Abstract

Yiyecek hizmetleri yapılan kurumlarda uygun olmayan pişirme işlemleri önemli miktarda ince ve ultra ince partikülleri içeren maddeler oluşturmaktadır. Bu maddeler, yüzeylerine adsorplanmış polisiklik aromatik hidrokarbonlar ve heterosiklik aminler gibi organik maddeler içermektedir. Polisiklik aromatik hidrokarbonlar; karbon ve hidrojen atomlarının iki ya da daha fazla kaynaşmış aromatik halkasından oluşmaktadır. Bunlar, genotoksik ve kanserojen özellikleri nedeniyle insan sağlığını tehdit eden zararlı bileşiklerdir. Ticari mutfaklarda çalışan personel, yüksek sıcaklıkta pişirme yöntemleri ve dumanın neden olduğu polisiklik aromatik hidrokarbon maruziyeti açısından önemli bir risk altındadır. Bu bileşiklerin maruziyet seviyesini değerlendirmek amacıyla Benzo[a]piren sıklıkla önemli gösterge olarak kullanılmaktadır. Özellikle mangal, kızartma ve ızgara gibi pişirme yöntemleri sırasında polisiklik aromatik hidrokarbonların oluşumu artmaktadır. Bu durum, çalışanların uzun süreli maruziyetle ciddi sağlık sorunları yaşama riskini artırmaktadır. Maruziyeti azaltmak için ticari mutfaklarda etkin havalandırma sistemlerinin kurulması, uygun pişirme yöntemlerinin uygulanması ve çalışanların kişisel koruyucu ekipman kullanımı arttırılarak polisiklik aromatik hidrokarbon riskleri konusunda farkındalık kazanmaları sağlanmalıdır.

Keywords

Pişirme dumanı , polisiklik aromatik hidrokarbonlar , sağlık , yiyecek hizmetleri

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