结果观察组肉类烧烤厨师末梢血淋巴细胞微核率高于对照组餐饮服务员，且与每日接触时间有关。
Results The frequency of micronucleus cells of cooks engaged in barbecue production was higher than that of the control group, and it was related to daily exposure time.
结果观察组肉类烧烤厨师末梢血淋巴细胞微核率高于对照组餐饮服务员，且与每日接触时间有关。
Results The frequency of micronucleus cells of cooks engaged in barbecue production was higher than that of the control group, and it was related to daily exposure time.
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