厨房操作间一氧化碳的调查研究

Investigation of carbon monoxide in kitchen

目的探讨厨房操作间一氧化碳(CO)的污染水平同时找出更好的控制污染的方法,为制定厨房操作间空气卫生质量标准提供依据。方法在太原市随机选取了29户不同类型的餐饮业,对其厨房操作间空气中的CO污染指标在开工前60 min,与开工后90 min分别进行现场采样,采用方差分析的方法进行检验。结果 CO的含量在开工前后有很大的差异,开工后,其含量远远高于开工前(P<0.01),开工前,在不同类型的餐饮业中,其差别不是很显著。结论建议在制定厨房操作间CO标准时,CO 1 h平均值20 mg/m3,最高容许浓度<30 mg/m3。

Objective To explore carbon monoxide（CO） pollution levels of the kitchen and find a better approach to control pollution for the enactment of kitchen air quality criteria through the survey.Methods The data of the CO of kitchen air pollution index was obtained from field sampling in the project for 60 minutes and 90 minutes after the start in 29 different types of restaurants selected randomly of Taiyuan city.It was entryed and checked of all of the data by SPSS database,and analyzed by analysis of variance.Results There was significant difference of the content of CO before and after construction（P0.01）.There was no difference in different types of food and beverage industry before the operation.Conclusion It is suggested that the enactment of CO in kitchen,1 h average value of CO is 20 mg/m3,the maximum allowable concentra-tion is not more than 30 mg/m3.