A first-of-its-kind US study has found that catering staff can experience high air pollution at work, which may also affect diners. Researchers measured air pollution in 27 commercial kitchens, including various restaurant types, catering facilities, and kitchens in educational and senior-living communities.
Although these kitchens met US legal limits for workplace air pollution, nitrogen dioxide levels in 17 kitchens that cooked with fossil-gas or propane were found to be greater than World Health Organization (WHO) guidelines for indoor air. Three all-electric kitchens in the study had the lowest air pollution levels.
The study also indicated that air pollution did not remain confined to the kitchen, with median concentrations in dining areas exceeding WHO guidelines for outdoor air pollution. Dr Yannai Kashtan, first author of the study, noted that diners in restaurants with gas-fired appliances may be exposed to elevated levels of nitrogen dioxide.
Researchers were surprised to find higher pollution levels overnight and in the early morning in two-thirds of the gas kitchens, even when appliances were off. This was attributed to pilot lights, which burn continuously. Dr Drew Michanowicz, senior author, stated that commercial-grade cooking appliances are not included in US energy efficiency regulations that led to pilot lights being phased out in the residential sector.