ASSESSMENT OF INDOOR AIR QUALITY FOR COMMERCIAL COOKING SECTOR

Abstract

In developing countries, human exposure to ambient air pollution(AAP) and indoor air pollution(IAP) are important risk factors for morbidity and mortality. Indoor air pollution is never in limelight as these microenvironments are always considered better until an immediate effect is visualized. Out of all the known sources of indoor air pollution cooking contributes in large proportion. Bringing LPG nationwide was like boon for mankind in India. By this step we have protected women and children who are spending majority of their time indoor cooking and playing respectively. The commercial cooking sector of country where hundreds of cooks cook food all round the clock using large amount of Liquefied Petroleum Gas (LPG) like in religious places, college mess, factories, hotels, etc. They are exposed to extremely high level of concentration of pollutants and extreme temperature for long hours. Particulate matter (PM2.5 and PM1) most severe pollutant, associated with respiratory, cardiovascular and cerebrovascular diseases. Results of the study strongly suggest that the shift from biomass fuel to LPG has not assured safety for commercial cooking sector. In the study the concentration levels of PM2.5 and PM1 were found to exceed 6 to 7 times more than that of the standards set under National Ambient Air Quality Standards, that to are for ambient air quality. Apart from Natural Ventilation, exhausts and chimneys were found to reduce the PM levels significantly. Mandatory use of Green Electricity (i.e. generated through solar energy) as the substitute of LPG in commercial cooking sector is recommended. This will not only reduce the import burden on country for LPG but will also reduce the concentration levels of PM in kitchen area as all electric equipment are covered. Also, there is an urgent requirement of establishing the standards for indoor air quality including PM1 in it.