Indoor Air Quality in Commercial Kitchens

Research studies on wood smoke and other air pollution.

Indoor Air Quality in Commercial Kitchens

Postby Wilberforce » Wed Oct 26, 2016 7:06 pm

PDF DL
https://www.ijsr.net/archive/v5i10/ART20162453.pdf

Indoor Air Quality in Commercial Kitchens
E. Shirin Hima Bindu, Mahalakshmi V.Reddy

Conclusion
The findings of this work show that the environmental conditions between different types of commercial kitchens
can vary considerably. However, whilst the sample size of 15 is thought to be too small to be a representative sample
population of such premises, the findings may be used as an indication of the extreme environmental conditions that
the cooks could be subjected to. A larger sample population would provide a more accurate assessment of the
contaminant levels and environmental conditions. Workplace risk factors and potential long-term impact of poor indoor
air quality on the lives of cooks demonstrate the need for intervention strategies viz., personal protective equipment,
ergonomically designed kitchen and good ventilation systems aimed at reducing its effect on the cooks.
• The Surgeon General has determined that there is no safe level of exposure to ambient smoke!

• If you smell even a subtle odor of smoke, you are being exposed to poisonous and carcinogenic chemical compounds!

• Even a brief exposure to smoke raises blood pressure, (no matter what your state of health) and can cause blood clotting, stroke, or heart attack in vulnerable people. Even children experience elevated blood pressure when exposed to smoke!

• Since smoke drastically weakens the lungs' immune system, avoiding smoke is one of the best ways to prevent colds, flu, bronchitis, or risk of an even more serious respiratory illness, such as pneumonia or tuberculosis! Does your child have the flu? Chances are they have been exposed to ambient smoke!
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