肉类烧烤作业对厨师末梢血淋巴细胞微核影响的观察  

An Observation of Micronucleus Formation in Peripheral Blood Lymphocyte of Cooks in Barbecue Production

作　　者：柯跃斌[1] 陈裕明[2] 刘颜[2] 黄薇[1] 范兴[1] 吴丽明[1] 

机构地区：[1]深圳市疾病预防控制中心,中国广东深圳518020 [2]中山大学公共卫生学院

出　　处：《实用预防医学》2004年第4期657-658,共2页Practical Preventive Medicine

基　　金：深圳市科委科研基金资助项目 (2 0 0 30 4 1 63)

摘　　要：目的　了解肉类烧烤作业对厨师末梢血淋巴细胞微核率的影响。　方法　采用微量末梢血淋巴细胞微核检测法 ,对 80名肉类烧烤师及 5 0名服务员外周血淋巴细胞微核率进行测定。　结果　观察组肉类烧烤厨师末梢血淋巴细胞微核率高于对照组餐饮服务员 ,且与每日接触时间有关。　结论　肉类烧烤作业可能导致厨师末梢血淋巴细胞微核率升高。Objective To study the effects of air pollution from barbecue production on micronucleus formation in peripheral blood lymphocyte among cooks. Methods Measurement of lymphocyte micronucleus in peripheral blood of the observation group,which contains 80 cooks,and the control group,which contains 50 attendants. Results The frequency of micronucleus cells of cooks engaged in barbecue production was higher than that of the control group,and it was related to daily exposure time. Conclusion Barbecue production leads to an increase of the formation of lymphocyte micronucleus in peripheral blood of cooks.

关 键 词：肉类烧烤 末梢血淋巴细胞 微核率 

分 类 号：R155.7[医药卫生—营养与食品卫生学]