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Occupational exposure to carbon monoxide during charcoal meat grilling.
Sci Total Environ. 1992 Apr; 114:141-7.ST

Abstract

Charcoal meat grill workers are one of the many occupational groups that are subject to carbon monoxide exposure. This group have often been overlooked and not investigated. Carboxyhemoglobin (%COHb) levels in 100 male workers were assessed before work and after work the same day. Carboxyhemoglobin levels increased significantly after work in both smoking and nonsmoking workers. The mean COHb levels for smoking workers before work was 3.8% and for nonsmokers was 2.4%, whereas after work, the mean COHb level for smokers increased to 8.1% and for nonsmokers to 6.2%. These elevated mean COHb levels exceed the 5% COHb level recommended by WHO and NIOSH. With respect to smokers only, 36 (81.8%) workers after work exceed 5%, whereas the nonsmokers, 29 (51.8%) of the workers exceed 5%. These results indicate that charcoal meat grilling workers are exposed to significant levels of carbon monoxide. Several control measures have been suggested to mitigate exposure to carbon monoxide.

Authors+Show Affiliations

Madani IM
Arabian Gulf University, Bahrain.
Khalfan S
No affiliation info available
Khalfan H
No affiliation info available
Jidah J
No affiliation info available
Aladin MN
No affiliation info available

MeSH

AdultAge FactorsCarbon MonoxideCarboxyhemoglobinCookingFood HandlingHumansMaleMeatMiddle AgedOccupational ExposureSmoking

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

1594919

Citation

Madani, I M., et al. "Occupational Exposure to Carbon Monoxide During Charcoal Meat Grilling." The Science of the Total Environment, vol. 114, 1992, pp. 141-7.
Madani IM, Khalfan S, Khalfan H, et al. Occupational exposure to carbon monoxide during charcoal meat grilling. Sci Total Environ. 1992;114:141-7.
Madani, I. M., Khalfan, S., Khalfan, H., Jidah, J., & Aladin, M. N. (1992). Occupational exposure to carbon monoxide during charcoal meat grilling. The Science of the Total Environment, 114, 141-7.
Madani IM, et al. Occupational Exposure to Carbon Monoxide During Charcoal Meat Grilling. Sci Total Environ. 1992;114:141-7. PubMed PMID: 1594919.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occupational exposure to carbon monoxide during charcoal meat grilling. AU - Madani,I M, AU - Khalfan,S, AU - Khalfan,H, AU - Jidah,J, AU - Aladin,M N, PY - 1992/4/1/pubmed PY - 1992/4/1/medline PY - 1992/4/1/entrez SP - 141 EP - 7 JF - The Science of the total environment JO - Sci Total Environ VL - 114 N2 - Charcoal meat grill workers are one of the many occupational groups that are subject to carbon monoxide exposure. This group have often been overlooked and not investigated. Carboxyhemoglobin (%COHb) levels in 100 male workers were assessed before work and after work the same day. Carboxyhemoglobin levels increased significantly after work in both smoking and nonsmoking workers. The mean COHb levels for smoking workers before work was 3.8% and for nonsmokers was 2.4%, whereas after work, the mean COHb level for smokers increased to 8.1% and for nonsmokers to 6.2%. These elevated mean COHb levels exceed the 5% COHb level recommended by WHO and NIOSH. With respect to smokers only, 36 (81.8%) workers after work exceed 5%, whereas the nonsmokers, 29 (51.8%) of the workers exceed 5%. These results indicate that charcoal meat grilling workers are exposed to significant levels of carbon monoxide. Several control measures have been suggested to mitigate exposure to carbon monoxide. SN - 0048-9697 UR - https://www.unboundmedicine.com/medline/citation/1594919/Occupational_exposure_to_carbon_monoxide_during_charcoal_meat_grilling_ DB - PRIME DP - Unbound Medicine ER -