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Assessment of Urinary 1-hydroxypyrene and 3-hydroxybenzo(a)pyrene in Barbecue Grill Workers

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Occupational and Environmental Safety and Health II

Part of the book series: Studies in Systems, Decision and Control ((SSDC,volume 277))

Abstract

Cooks and kitchen workers at restaurants are continuously exposed to cooking fumes released during food processing. There is limited information about kitchen and barbecue grill workers’ occupational exposure. This work determined the levels of 1-hydroxypyrene and 3-hydroxybenzo(a)pyrene in the post-shift urines of barbecue grill workers during a regular working period. Levels of both polycyclic aromatic hydrocarbon (PAH) metabolites were extracted by solid-phase extraction and quantified by high-performance liquid chromatography with fluorescence detection. Overall, median concentrations of 1-hydroxypyrene were significantly higher during the period when workers were exposed than in the days out of duty (0.068 versus 0.050 µmol/mol creatinine; p = 0.003). Total exposure to 1-hydroxypyrene was well below the benchmark level of 0.5 µmol/mol creatinine proposed by the American Conference of Governmental Industrial Hygienists. The PAH biomarker of exposure to carcinogens, 3-hydroxybenzo(a)pyrene, was only detected during the working period (0.123–2.07 nmol/mol creatinine). Findings achieved in this study suggest that grill workers are occupationally exposed to PAHs and thus are more vulnerable to the potential health risks associated with long-term exposures. However, more studies are needed with other biomarkers of exposure to PAHs to better estimate the occupational exposure of barbecue grill workers.

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Acknowledgements

This work was financially supported by European (FEDER funds through COMPETE) and National funds through Fundação para a Ciência e Tecnologia project UID/QUI/50006/2019. M. Oliveira thanks to FCT/MCTES for the CEEC Individual 2017 Program Contract: CEECIND/03666/2017. Authors are thankful to all barbecue grill workers that participated in this study.

Author information

Authors and Affiliations

  1. REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, 4249-015, Porto, Portugal

    Marta Oliveira, Sílvia Capelas, Cristina Delerue-Matos & Simone Morais

  2. Ibero Massa Florestal, SA, 3720-584, Oliveira de Azeméis, Portugal

    Sílvia Capelas

  3. CIETI-Instituto Superior de Engenharia do Porto, 4249-015, Porto, Portugal

    Isabel Brás Pereira

Authors
  1. Marta Oliveira
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  2. Sílvia Capelas
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  3. Cristina Delerue-Matos
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  4. Isabel Brás Pereira
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  5. Simone Morais
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Corresponding author

Correspondence to Simone Morais .

Editor information

Editors and Affiliations

  1. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    Pedro M. Arezes

  2. Department of Mining Engineering, Engineering Faculty, University of Porto, Porto, Portugal

    J. Santos Baptista

  3. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    Mónica P. Barroso

  4. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    Paula Carneiro

  5. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    Patrício Cordeiro

  6. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    Nélson Costa

  7. Faculty of Human Kinetics, University of Lisbon, Cruz Quebrada–Dafundo, Portugal

    Rui B. Melo

  8. Department of Production and Systems, School of Engineering, University of Minho, Guimarães, Portugal

    A. Sérgio Miguel

  9. Faculty of Engineering, University of Porto, Porto, Portugal

    Gonçalo Perestrelo

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Oliveira, M., Capelas, S., Delerue-Matos, C., Pereira, I.B., Morais, S. (2020). Assessment of Urinary 1-hydroxypyrene and 3-hydroxybenzo(a)pyrene in Barbecue Grill Workers. In: Arezes, P., et al. Occupational and Environmental Safety and Health II. Studies in Systems, Decision and Control, vol 277. Springer, Cham. https://doi.org/10.1007/978-3-030-41486-3_38

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  • DOI: https://doi.org/10.1007/978-3-030-41486-3_38

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  • Online ISBN: 978-3-030-41486-3

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