Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi
Cooking is one of the major sources of indoor air pollution in the kitchen that may cause adverse health effects to human. Most of the symptoms are not noticeable and usually lead cardio respiratory illness. A cross-sectional study was carried out to determine concentration of particulate emission...
Saved in:
Main Author: | |
---|---|
Format: | Student Project |
Language: | English |
Published: |
2016
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/55254/1/55254.PDF https://ir.uitm.edu.my/id/eprint/55254/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.uitm.ir.55254 |
---|---|
record_format |
eprints |
spelling |
my.uitm.ir.552542022-01-25T03:31:21Z https://ir.uitm.edu.my/id/eprint/55254/ Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi Bahrul Mazi, Khuzaimah Public health. Hygiene. Preventive Medicine Cooking Cooking is one of the major sources of indoor air pollution in the kitchen that may cause adverse health effects to human. Most of the symptoms are not noticeable and usually lead cardio respiratory illness. A cross-sectional study was carried out to determine concentration of particulate emission from three different cooking activities, namely lamb shank grilling, shrimp frying and cake baking in four kitchen at the training institution. The health risk assessment was conducted to determine association with cooking fumes release by PM2.5 and UFPs. The concentration of fine particles was measured TSI Dust-Trak II Aerosol and P-Trak (UFC). The health risk assessments was calculated to determine the risk of getting cardio-respiratory illness among staffs and students. The average mass concentration of PM2.5 and UFPs during grilling was higher in Culinary Lab 2 which are 242.05 µg/m3 and 49621 particles/cur' compared with Culinary Lab 1. In general, average concentration of particulate for all cooking activities does not exceed the acceptable limit in Industry Code of Practice (IAQ) 2010. To evaluate risk of UFPs emit by gas stoves, estimation of health risk is based on total cooking emission, individual intake fraction and health risk factor. The results conclude that there are no adverse on long term effects to the staffs and students. 2016-07 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/55254/1/55254.PDF ID55254 Bahrul Mazi, Khuzaimah (2016) Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi. [Student Project] (Unpublished) |
institution |
Universiti Teknologi Mara |
building |
Tun Abdul Razak Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
Universiti Teknologi Mara |
content_source |
UiTM Institutional Repository |
url_provider |
http://ir.uitm.edu.my/ |
language |
English |
topic |
Public health. Hygiene. Preventive Medicine Cooking |
spellingShingle |
Public health. Hygiene. Preventive Medicine Cooking Bahrul Mazi, Khuzaimah Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
description |
Cooking is one of the major sources of indoor air pollution in the kitchen that may cause adverse health effects to human. Most of the symptoms are not noticeable and usually lead cardio respiratory illness. A cross-sectional study was carried out to determine concentration of particulate emission from three different cooking activities, namely lamb shank grilling, shrimp frying and cake baking in four kitchen at the training institution. The health risk assessment was conducted to determine association with cooking fumes release by PM2.5 and UFPs. The concentration of fine particles was measured TSI Dust-Trak II Aerosol and P-Trak (UFC). The health risk assessments was calculated to determine the risk of getting cardio-respiratory illness among staffs and students. The average mass concentration of PM2.5 and UFPs during grilling was higher in Culinary Lab 2 which are 242.05 µg/m3 and 49621 particles/cur' compared with Culinary Lab 1. In general, average concentration of particulate for all cooking activities does not exceed the acceptable limit in Industry Code of Practice (IAQ) 2010. To evaluate risk of UFPs emit by gas stoves, estimation of health risk is based on total cooking emission, individual intake fraction and health risk factor. The results conclude that there are no adverse on long term effects to the staffs and students. |
format |
Student Project |
author |
Bahrul Mazi, Khuzaimah |
author_facet |
Bahrul Mazi, Khuzaimah |
author_sort |
Bahrul Mazi, Khuzaimah |
title |
Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
title_short |
Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
title_full |
Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
title_fullStr |
Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
title_full_unstemmed |
Fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / Khuzaimah Bahrul Mazi |
title_sort |
fine particles in the kitchen of culinary training centre and the health risk to the staffs and students / khuzaimah bahrul mazi |
publishDate |
2016 |
url |
https://ir.uitm.edu.my/id/eprint/55254/1/55254.PDF https://ir.uitm.edu.my/id/eprint/55254/ |
_version_ |
1724077548710658048 |
score |
13.18916 |