Yin, Xiaolie
(2017)
Polycyclic aromatic hydrocarbons in cooking oil: exposure of food professionals in rated restaurants in Shanghai.
Master Essay, University of Pittsburgh.
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Abstract
A gutter oil scandal was discovered in Shanghai in April 2012. The adulterated oil contained harmful chemicals such as polycyclic aromatic hydrocarbons (PAH) and Aflatoxin, which could have potential risks to several health effects caused by carcinogenic PAH consumed by both customers and occupational workers through cooking oil fumes. This scandal not only adversely impacted public health but alerted government and society to food safety. However, cooking oil quality is not listed in the criteria of restaurant rate evaluations by Shanghai Municipal Food and Drug Administration (SFDA). According to previous studies on characteristics of cooking oil PAH, elevated biomarkers of PAH exposure have been found among food professionals who use cooking oil to process food. More research is needed since we lack research into the exposure of cooks under current regulations. Also, the effectiveness of the current regulations are unknown. The public health significance of this study is to provide substantial data for improving the laws and regulations of the restaurant evaluation system and taking a more serious look at PAH exposure among food professionals. In this essay, my hypothesis is that cooks are exposed to different concentrations of airborne PAH between good-rated and excellent-rated restaurants due to the various qualities of cooking oil. The airborne [PAH] in oil and [PAH] in urine will be collected and measured by cartridge filters, Personal Environmental Monitors (PEM) and urine samples from non-smoking cooks. Follow-up sampling and exposure analyses will be carried out based on my hypothesis. The result of these analyses would be sent to both government bodies, such as SFDA and Health Supervision Bureau, and restaurant communities as well. The further goals include to alert food professionals the potential risks of PAH exposure and to urge SFDA to modify current restaurant evaluation system and set up standards for cooking oil quality.
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Details
| Item Type: |
Other Thesis, Dissertation, or Long Paper
(Master Essay)
|
| Status: |
Unpublished |
| Creators/Authors: |
|
| Contributors: |
| Contribution | Contributors Name | Email | Pitt Username | ORCID  |
|---|
| Committee Chair | Pearce, Linda | lip10@pitt.edu | lip10 | UNSPECIFIED | | Committee Member | Barron, Gerald M. | gbarron@pitt.edu | gbarron | UNSPECIFIED |
|
| Date: |
April 2017 |
| Date Type: |
Submission |
| Publisher: |
University of Pittsburgh |
| Institution: |
University of Pittsburgh |
| Schools and Programs: |
School of Public Health > Environmental and Occupational Health |
| Degree: |
MPH - Master of Public Health |
| Thesis Type: |
Master Essay |
| Refereed: |
Yes |
| Date Deposited: |
10 Aug 2017 15:43 |
| Last Modified: |
30 Mar 2022 11:58 |
| URI: |
http://d-scholarship.pitt.edu/id/eprint/31238 |
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