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...

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Main Author: Bahrul Mazi, Khuzaimah
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/
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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/
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score 13.18916