LEV systems in the food industry: protection of personnel

It may seem strange, but in the food industry there are numerous products that can cause pollution in the work environment.
Among the many risk factors to which workers who prepare food are exposed, there are some particularly important situations which can actually become a health hazard: the inhalation of cooking gas and fumes.

These substances can be of different types, carcinogenic and non-carcinogenic, and are emitted from foods during the cooking process; more specifically: polycyclic aromatic hydrocarbons (PAH), aldehydes (such as acetaldehyde, acrolein, formaldehyde), nitric oxide, carbon monoxide, aromatic amines and others.