烧烤烟雾对从业人员的职业损伤现况  

Present status of occupational injury of barbecue smog employees

作　　者：唐传喜[1] 徐慧萍[1] 吴金贵[1] 谢丽 TANG Chuan-xi;XU Hui-ping;WU Jin-gui;XIE Li(Changning District Center for Disease Control and Prevention,Shanghai 200051,China;不详)

机构地区：[1]上海市长宁区疾病预防控制中心,上海200051 [2]上海交通大学医学院

出　　处：《中国工业医学杂志》2022年第5期422-424,共3页Chinese Journal of Industrial Medicine

基　　金：上海市长宁区科学技术委员会项目,编号:CNKW2017Y22。

摘　　要：烧烤类餐饮企业和从业人员数量众多,烧烤过程中会产生多种对健康有害的物质,影响从业人员的身体健康。本文拟对烧烤从业人员作业环境中烧烤烟雾的组成、人员暴露水平、健康损伤等作一简要综述和初步展望。A large number of barbecue catering enterprises and employees, the barbecue process will produce a variety of substances which are harmful to health, thus affecting the health of employees.This paper will make a brief review and preliminary outlook on the composition of barbecue smog, personnel exposure level, health damage in the working environment, etc.

关 键 词：从业人员 烧烤烟雾 职业损伤 

分 类 号：R135[医药卫生—劳动卫生]