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Research Paper | Home Science | India | Volume 5 Issue 10, October 2016 | Popularity: 6.7 / 10

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Indoor Air Quality in Commercial Kitchens

E. Shirin Hima Bindu, Mahalakshmi V. Reddy

Abstract: Indoor air quality has become an important occupational health and safety concern in several workplaces including commercial kitchens. This study investigated the carbon dioxide, carbon monoxide and particulate matter emissions in indoor air of three different types of commercial kitchens viz. , Restaurants, Catering centre and Fast-food centre. The selected parameters were monitored using an air quality monitor during the cooking activities in the commercial kitchens. In the study it was observed that all the three cooking environments had CO2 levels above 1000 ppm. For Carbon monoxide it was observed that restaurants, catering centres and fast food centres indicated 7ppm, 8.8ppm and 9.4ppm respectively which are above the permissible exposure levels. The mean concentration of PM10 in restaurants, catering centres and fast food centres was 2.68 mg/m3, 3.84 mg/m3 and 3.58 mg/m3 respectively. In catering centres PM10 levels are found to be the highest. The mean concentration of PM4 in restaurants, catering centres and fast food centres was 2.54 mg/m3, 3.64 mg/m3 and 3.06 mg/m3respectively. In restaurants and fast food centres it is within the acceptable limits and in catering centres it is found to be high. The mean concentration of PM2.5 in restaurants, catering centres and fast food centres was 2.56 mg/m3, 3.28 mg/m3 and 3.56 mg/m3respectively. PM2.5 is found to be highest in the fast food centres. In conclusion awareness regarding improved cooking practices is still poor. Ergonomically designed interior layout and good exhaust systems reduces indoor particulate matter concentration. It is recommended that there should be increased awareness among the workers.

Keywords: Indoor air quality, Particulate matter, Commercial Cooks, Commercial kitchens, Emissions

Edition: Volume 5 Issue 10, October 2016

Pages: 1337 - 1340

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