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More about SBS

A comprehensive guide to Air Quality in the commercial kitchen environment :

  An introduction to Air Quality and the welfare of your kitchen staff >
  Sick Building Syndrome (SBS)
  Regulation 27(4) gas safety (installation and use) 1998 and BS 6173 >
  HSE Catering Information sheet 23 >
  The EU Energy Performance of Buildings Directive (Jan 2006) >
  The solution >
  Regulation 27(4) gas safety (installation and use) 1998 and BS 6173 >

 

Sick building syndrome (SBS) is a situation in which occupants of a building experience acute health effects that seem to be linked to time spent in a building, but no specific illness or cause can be identified. Building occupants complain of symptoms associated with acute discomfort. These symptoms include headaches; eye, nose, and throat irritation; a dry cough; dry or itchy skin; dizziness and nausea; difficulty in concentrating; fatigue; and sensitivity to odors. With SBS, no clinically defined disease or specific chemical or biological contaminant can be determined as the cause of the symptoms. Most of the complainants feel relief soon after leaving the building.

Buildings are complex environments which can trap and concentrate pollutants as well as generate them. Symptoms of SBS are more common in buildings with air-conditioning or mechanical ventilation, though as long as ample ventilation ensures a constant supply of fresh air, indoor pollution problems may be kept to a minimum. The following are the toxic agents of greatest concern in a commercial kitchen environment.  

Hydrocarbons  Hydrocarbons are products of combustion. Their effect on health depends on the type of hydrocarbon but can include respiratory, skin and eye irritation, nausea, headache, central and peripheral nervous system damage, and cancer.  

Carbon Dioxide Carbon dioxide is present in the unpolluted atmosphere at a concentration of about 0.03% but since about 5% of the air we breathe out is carbon dioxide the level increases in inadequately ventilated occupied rooms. A kitchen will have even higher carbon dioxide levels due to combustion of gas and cooking by-products. The effects of too much carbon dioxide are headache and lethargy; then breathlessness, sweating, visual impairment and tremor. Finally unconsciousness develops as the level increases.  

Carbon Monoxide  Any process of combustion can produce carbon monoxide, so this gas is produced by tobacco smoking, gas cookers and gas or oil heaters. At lower levels a headache or even dizziness can occur, at higher levels nausea and vomiting occur and collapse is possible. Long-term exposure to carbon monoxide is associated with heart disease.  

Nitrogen Oxides  Like carbon monoxide, nitrogen oxides are products of combustion. These chemicals cause irritation to the respiratory system and eyes.

Micro-organisms  An investigation of more than 200 governmental, hospital and commercial buildings showed that 34% had high levels of fungi and 9% had high levels of bacteria which could potentially cause disease or allergy (Robertson 1988). Micro-organisms are probably responsible for humidifier fever and extrinsic allergic alveolitis, and for legionnaires’ disease.  

Also : Smoke, Grease, Water Vapours, Smells (fish/onions), Body Odour, Tobacco Smoke

Adapted from “Sick building syndrome: causes, effects and control” chapter 4, 1990 London Hazards Centre. Learn more here > http://www.lhc.org.uk/members/pubs/books/sbs/sb_toc.htm

  Regulation 27(4) gas safety (installation and use) 1998 and BS 6173 >