主营烧烤餐馆空气质量及从业人员免疫功能的调查

An Investigation of Air Pollution within Restaurants Utilizing Indoor “Barbecue”Type Cooking

为了解主营烧烤餐馆室内污染状况及其对人体健康的影响，选择使用不同燃料的主营烧烤餐馆进行空气质量及从业人员免疫功能的调查。结果显示：就餐高峰时ＣＯ 明显超标，以煤气为燃料餐馆ＣＯ 明显高于以电磁为燃料餐馆；可吸入尘与细菌指标明显超标，服务人员唾液溶菌酶与Ｔ 淋巴细胞未见改变。

In order to learn the circumstance of air pollution in the restaurants utilizing indoor “barbecue”type cooking anditsinfluence on human′s health ,restaurants using differenttypes offuelfor indoor “barbecue”type cooking were choosed and the air quality and im mune function examinations of the restaurant employees were monitored .CO was markedly higher than standard levels during the busy periods ,especially in restaurants using gas as the fuel more obviously than those using electricity . Air impurities and bactieria levels were also above standard levels . This was because there were too many peoplein the restaurant, people were moving about too much ,the ventilation was insufficient and the restaurant,generally , was not clean enough . The restaurant em ployee′s content of slaver lysozyme and T lymphocyte were not seen to be changed .