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Location
Jiann-Ping Hsu College of Public Health (JPHCOPH)
Session Format
Poster Presentation
Co-Presenters and Faculty Mentors or Advisors
Dr. Atin Adhikari, Faculty Advisor
Abstract
Background: Cooking can emit a significant concentration of indoor air pollutants, including particulate matter (PM) and harmful gaseous pollutants, like carbon monoxide (CO) and formaldehyde. Occupational exposure to PM can lead to long-term adverse respiratory effects. Although several studies have explored indoor air pollution at cooking sites, only a few studies have measured indoor air pollutants in large school cafeterias where students regularly work. The objective of this research was to compare occupational exposures to PM from cooking during two work shifts at a large university dining commons kitchen.
Method: PM of varying sizes (0.3, 0.5, 1, 2.5, 5, and 10 µm), CO and HCHO were measured using the CEM DT-9881 air monitor, pulling air at 2.83L/min flow rate during two work shifts at the GSU dining commons kitchen.
Results: A higher concentration of PM was recorded in the afternoon shift than the evening shift in preliminary test. The mean concentrations of PM2.5, PM5, and PM10 during the afternoon shift were 1,335,783, 320,471, and 87,915 particles/m3 respectively. The evening shift, the values were 207,020, 23,745, and 4,146 particles/m3 respectively. On the other hand, HCHO level was higher in the evening and CO levels were below the detection limits.
Conclusion: The increased concentration of PM could be associated with increased cooking activities and the number of staff.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Presentation Type and Release Option
Presentation (Open Access)
Recommended Citation
Emmanuel, Shalom, "Comparing Particulate Matter, Carbon monoxide and Formaldehyde Exposures During Two Work Shifts in a Large University Dining Commons Kitchen" (2021). GS4 Georgia Southern Student Scholars Symposium. 35.
https://digitalcommons.georgiasouthern.edu/research_symposium/2021/2021/35
Comparing Particulate Matter, Carbon monoxide and Formaldehyde Exposures During Two Work Shifts in a Large University Dining Commons Kitchen
Jiann-Ping Hsu College of Public Health (JPHCOPH)
Background: Cooking can emit a significant concentration of indoor air pollutants, including particulate matter (PM) and harmful gaseous pollutants, like carbon monoxide (CO) and formaldehyde. Occupational exposure to PM can lead to long-term adverse respiratory effects. Although several studies have explored indoor air pollution at cooking sites, only a few studies have measured indoor air pollutants in large school cafeterias where students regularly work. The objective of this research was to compare occupational exposures to PM from cooking during two work shifts at a large university dining commons kitchen.
Method: PM of varying sizes (0.3, 0.5, 1, 2.5, 5, and 10 µm), CO and HCHO were measured using the CEM DT-9881 air monitor, pulling air at 2.83L/min flow rate during two work shifts at the GSU dining commons kitchen.
Results: A higher concentration of PM was recorded in the afternoon shift than the evening shift in preliminary test. The mean concentrations of PM2.5, PM5, and PM10 during the afternoon shift were 1,335,783, 320,471, and 87,915 particles/m3 respectively. The evening shift, the values were 207,020, 23,745, and 4,146 particles/m3 respectively. On the other hand, HCHO level was higher in the evening and CO levels were below the detection limits.
Conclusion: The increased concentration of PM could be associated with increased cooking activities and the number of staff.
