Fijnstofblootstelling in grootkeukens

Translated title of the contribution: PM exposure in professional kitchens

Marije te Kulve, Marcel G.L.C. Loomans, A.C. Boerstra

Research output: Contribution to journalArticleProfessional


Exposure to high concentrations of particulate matter (PM), particularly smaller particles (<2.5 microns, PM2.5), has a negative impact on health. Recently, it has been shown that people are not only exposed to this outside. Indoor activities also contribute to increased particulate matter concentrations. Cooking (e.g. stir-frying) appears to be one of the main sources in homes. This lead to the question what the is of exposure in professional kitchen where cooking activities take place continuously.
Translated title of the contributionPM exposure in professional kitchens
Original languageDutch
Pages (from-to)29-35
Number of pages7
JournalTVVL Magazine
Issue number2021
Publication statusPublished - 15 Feb 2021


Dive into the research topics of 'PM exposure in professional kitchens'. Together they form a unique fingerprint.

Cite this