Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

Ultrafine particles have been increasingly linked to adverse health effects in restaurant workers. This study aimed to clarify the exposure characteristics and risks of ultrafine particles during the cooking process, and to provide a reasonable standard for protecting the workers in the Chinese rest...

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Detalles Bibliográficos
Autores principales: Gao, Xiangjing, Zhang, Meibian, Zou, Hua, Zhou, Zanrong, Yuan, Weiming, Quan, Changjian, Cao, Yiyao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329283/
https://www.ncbi.nlm.nih.gov/pubmed/34341422
http://dx.doi.org/10.1038/s41598-021-95038-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329283/
https://www.ncbi.nlm.nih.gov/pubmed/34341422
http://dx.doi.org/10.1038/s41598-021-95038-y

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