不同规模餐饮企业厨房操作间空气PM_(10)的调查  

Investigation on PM_(10) Pollution Level in Kitchens of Restaurants in Different Scale

作　　者：姜晓红[1] 王长辉[1] 

机构地区：[1]太原市卫生局卫生监督所,山西太原030001

出　　处：《环境与职业医学》2007年第6期621-622,共2页Journal of Environmental and Occupational Medicine

摘　　要：[目的]探讨厨房操作间空气中可吸入颗粒物(PM_(10))的污染水平,为制定厨房操作间空气卫生质量标准提供依据。[方法]在太原市随机选取29家不同类型的餐饮企业,对其厨房操作间的空气中PM_(10)进行现场采样,将获得的监测数据进行方差分析。[结果]开工前,PM_(10)浓度在小型、中型、大型餐饮企业分别为(0.083±0.017)、(0.084±0.014)和(0.088±0.016)mg/m^3,差异无统计学意义;开工后,可吸入颗粒物浓度分别达到(0.896±0.430)、(0.684±0.350)和(0.979±0.208)mg/m^3。开工后的可吸入颗粒物的含量远远高于开工前(P<0.01)。[结论]在不同类型的餐饮企业厨房操作间,在开工后PM_(10)浓度存在差异。[ Objective ] To investigate the pollution level of PM10 in kitchens of restaurants in different scale, and to provide data for the air quality standards. [ Methods ] 29 restaurants in different types in Taiyuan were selected in random, and the air was sampled locus in quo in their kitchens for PM10 pollution. Data were analyzed using ANOVA to determine the differences among the means. [ Results ] The levels of PM10 before cooking were （ 0.083 ± 0.017 ）, （ 0.084 ± 0.014 ）, and （ 0.088 ± 0.016 ） mg/m^3 in small, medium and large scale restaurants respectively with no significant difference among them. After cooking, the concentration of PM10 raised to （ 0.896 ± 0.430 ）, （ 0.684 ± 0.350 ）, and （ 0.979 ± 0.208 ） mg/m^3 respectively. The level of chosen contaminants varies greatly between before and after the beginning of cooking. The contents of PM10 were much higher during the later period（ P 〈 0.01 ）. [Conclusion] The levels of PM10 were different among different types of restaurants after the beginning of cooking .

关 键 词：餐饮企业 厨房操作间 可吸入颗粒物 PM10 

分 类 号：R12[医药卫生—环境卫生学]