What are the occupational diseases of chefs

Several types of occupational diseases of chefs:

Smoke disease: Chinese cooking has always emphasized frying, stir-frying, cooking, deep-frying, but these cooking methods will produce a lot of fumes, and spread in the kitchen in this small space, with the air invasion of the human respiratory tract, which in turn cause disease. The chef in the dedication of fine and delicious food for people at the same time, their own health is also plagued by many factors.

Related experts on some colleges and universities as well as large restaurants, hotels, kitchen air carbon monoxide concentration monitoring showed that most of the kitchen carbon monoxide exceeds the standard, the most serious more than the national standard of 19.5 times. Subsequently, the researchers tested the carbon monoxide concentration in the exhaled breath of more than 100 chefs, and the result was that all of them had significantly higher carbon monoxide levels than the non-chef population. In order to confirm the danger of carbon monoxide to human health, and these chefs were monitored electrocardiographically, and found that nearly half of the chefs' electrocardiograms performed abnormally. Some experts analyzed cooking oil smoke particles and detected 196 pollutants, the vast majority of which are harmful to the human body. Respiratory mucous membranes are stimulated by soot stains, thereby damaging lung function; soot also stimulates the eyes, nasal mucous membranes, etc., so that the relevant symptoms; in addition, the kitchen is relatively closed, baked at high temperatures, there is no place for heat to be emitted, especially in the height of summer, chefs such as in the "steamer" in the operation, the heat will lead to accelerated heart rate, elevated blood pressure, and a large amount of perspiration caused by the kidneys! The first thing you need to do is to get your hands on a new pair of shoes or boots and then you're ready to go.

Stomach problems: Most chefs have a bad stomach. Because of the uncertainty of working hours, chefs often eat irregularly. Food is not regular or food is not quantitative. In the normal meal time, the chef has to be busy cooking for the guests, or when not hungry to catch the time to eat in advance, and even busy often even miss two meals, wait until the end of the work, because of the high temperature and fatigue, but also have no appetite for food, eat very little. In the long run, it will make the digestive system dysfunction, causing chronic gastritis, constipation, serious cases will suffer from atrophic gastritis, some suffer from fatty liver, cholecystitis, gallstones. Treatment of chef occupational gastropathy, regular eating habits is usually the most fundamental treatment, but the special nature of the chef's work makes this difficult to achieve.

Noise: Inside the kitchen, the noise generated by various machines affects the chef's hearing to varying degrees. Long-term life in high decibel noise, will lead to hearing adaptation decline, affecting the chef's emotional, intellectual, memory and learning, perception and psychomotor neurobehavioral capacity, so that the negative emotions increase, intellectual thinking, instantaneous memory, positional judgement, auditory and visual reaction speed and eye-hand coordination ability to decline, and can even cause occupational deafness.

Varicose veins: chef's work requires long hours of standing, a day of more than ten hours down, often stood two feet sore. Keep standing for a long time, will make the lower limbs poor blood circulation, resulting in lower limb swelling and even varicose veins, as well as ischemic necrosis of the femoral head, so foot varicose veins is almost every old chef's problem. The improper standing posture will make the lumbar spine excessive bending and cause lower back pain, foot burden is too large, if coupled with the shoes are not appropriate, easy to cause foot pain and osteoporosis.

Wrist tendon sheath cysts: because the wrist to force to grasp, wrist to rotate, bending, may cause symptoms. So cooks who hold pots and pans and spatulas every day are at high risk for this occupational disease.　

In our Guangdong and Hong Kong catering network to do the survey, for the hazards of occupational diseases, 30% of the chefs said "do not know, have not heard of the word", while 20% think "dry chef this line must pay the price, no big deal, for thousands of years China's chefs are so over", more than 40% of the chefs are so over. The "40% of chefs have serious symptoms of occupational disease, has raised vigilance, but for how to change the situation but can not do anything, only 10% of the chefs in the actual work of the efforts to seek communication with the operator to improve their own working environment.

How to prevent chef occupational disease:

So what can we chefs do to avoid it? You can often do some stretching exercises, such as kicking your legs between jobs, or doing small exercises such as stomping your feet and lifting your heels rhythmically. On the other hand, dietary modification also plays an important role in preventing varicose veins. It is recommended that chef friends usually eat more fruits, vegetables and miscellaneous food, because these foods are very helpful in promoting blood circulation.

We all know that chefs always work with their heads down, and their wrists and shoulders are always repeating the same movements for a long time, so it's easy to suffer from cervical spondylosis and frozen shoulder, and the wrist area is also likely to cause tendon sheath cysts and other stubborn diseases due to the same reason. So what should we do? If we can pay attention to the following points in our normal work, then it is possible to stay away from the above occupational diseases. (1) Let your wrists and shoulders relax and rest as much as possible after work, and don't get cold easily either. (2) Usually do more neck exercises, if possible, can also do acupuncture physiotherapy, so as to prevent the occurrence of cervical spondylosis. (3) in the daily diet, eat some dairy products, soy products and fish, shrimp and other food rich in calcium and vitamin D, to supplement our body calcium.

Finally, there is also the impact of kitchen noise on our ears (hearing). In the kitchen, we cook every day in the high decibel noise erosion, which is not only easy to make our hearing loss, the spirit can not relax, but also very easy to be anxious and angry, then this and how to solve it? This requires us to work in the reasonable use of various facilities and equipment in the kitchen. For example, you can buy some low noise advanced equipment to replace the noisy old equipment, or add shock absorbing pads to those vibrating equipment, so as to reduce the noise in the kitchen. On the other hand, as professional chefs, we have to go to the park or the countryside to relax our bodies and relieve our emotions after work, and we can also participate in some amateur recreational and sports activities, which can alleviate the pressure and infringement of kitchen noise on our ears.

Dear chef friends, we are here to talk about how to prevent occupational diseases, how to protect their physical and mental health, we are advised not to take it lightly, perhaps we ten or twenty years later to review this topic, we will have a more profound, more practical experience. Hong Zhaoguang, a famous health expert, said, "Career can be started again from scratch, family failure can also be started again from scratch, while everything is lost when health is gone." Finally, we, Guangdong and Hong Kong Catering Micro-Magazine, would like to say to you that health is like air, which is the most important but few people realize. Imagine, if a chef does not even care about his own health, how can he pay attention to the nutritional health of diners?

The new year has come, Guangdong and Hong Kong catering network here, sincerely hope that you and health with you!