Open AccessExposure to Mutagenic Aldehydes and Particulate Matter During Panfrying of Beefsteak with Margarine, Rapeseed Oil, Olive Oil or Soybean Oil
Author(s) -
Ann Kristin Sjaastad,
Kristin Svendsen
Publication year - 2008
Publication title -
the annals of occupational hygiene
Language(s) - English
Resource type - Journals
eISSN - 1475-3162
pISSN - 0003-4878
DOI - 10.1093/annhyg/men060
Subject(s) - rapeseed , olive oil , soybean oil , food science , particulates , environmental science , chemistry , vegetable oil , pulp and paper industry , organic chemistry , engineering
The aim of the study was to see if a cook could be exposed to mutagenic aldehydes in fumes from frying of beefsteak using margarine, rapeseed oil, soybean oil or virgin olive oil as frying fat. In addition, levels of particle exposure were measured to make the results comparable to other studies.
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