Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking

Household air pollution generated from cooking is severe, especially for Chinese-style cooking. We measured the emission rates of multiple air pollutants including fine particles (PM_2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs, including formaldehyde, benzene, and toluene) that were generated from typical Chinese cooking in a residential kitchen. The experiment was designed through five-factor and five-level orthogonal testing. The five key factors were cooking method, ingredient weight, type of meat, type of oil, and meat/vegetable ratio. The measured emission rates (mean value ± standard deviation) of PM_2.5, UFPs, formaldehyde, total volatile organic compounds (TVOCs), benzene, and toluene were 2.056 ± 3.034 mg/min, 9.102 ± 6.909 × 10¹² #/min, 1.273 ± 0.736 mg/min, 1.349 ± 1.376 mg/min, 0.074 ± 0.039 mg/min, and 0.004 ± 0.004 mg/min. Cooking method was the most influencing factor for the emission rates of PM_2.5, UFPs, formaldehyde, TVOCs, and benzene but not for toluene. Meanwhile, the emission rate of PM_2.5 was also significantly influenced by ingredient weight, type of meat, and meat/vegetable ratio. Exhausting the range hood decreased the emission rates by approximately 58%, with a corresponding air change rate of 21.38/h for the kitchen room.

Aromatic hydrocarbons in a controlled ecological life support system during a 4-person-180-day integrated experiment

Indoor air quality is vital to the health and comfort of people who live inside a controlled ecological life support system (CELSS) built for long-term space explorations. Here we measured aromatic hydrocarbons to assess their sources and health risks during a 4-person-180-day integrated experiment inside a CELSS with four cabins for growing crops, vegetables and fruits and other two cabins for working, accommodations and resources management. During the experiment, the average concentrations of benzene, ethylbenzene, m,p-xylenes and o-xylene were found to decrease exponentially from 7.91±3.72, 37.2±35.2, 100.8±111.7 and 46.8±44.1μg/m³ to 0.39±0.34, 1.4±0.5, 2.8±0.7 and 2.1±0.9μg/m³, with half-lives of 25.3, 44.8, 44.7 and 69.3days, respectively. Toluene to benzene ratios indicated emission from construction materials or furniture to be a dominant source for toluene, and concentrations of toluene fluctuated during the experiment largely due to the changing sorption by growing plants. The cancer and no-cancer risks based on exposure pattern of the crews were insignificant in the end of the experiment. This study also suggested that using low-emitting materials/furniture, growing plants and purifying air actively would all help to lower hazardous air pollutants inside CELSS. Broadly, the results would benefit not only the development of safe and comfort life support systems for space exploration but also the understanding of interactions between human and the total environment in closed systems.

Fine-Scale Spatial Variability of Pedestrian-Level Particulate Matters in Compact Urban Commercial Districts in Hong Kong

Particulate matters (PM) at the pedestrian level significantly raises the health impacts in the compact urban environment of Hong Kong. A detailed investigation of the fine-scale spatial variation of pedestrian-level PM is necessary to assess the health risk to pedestrians in the outdoor environment. However, the collection of PM data is difficult in the compact urban environment of Hong Kong due to the limited amount of roadside monitoring stations and the complicated urban context. In this study, we measured the fine-scale spatial variability of the PM in three of the most representative commercial districts of Hong Kong using a backpack outdoor environmental measuring unit. Based on the measurement data, 13 types of geospatial interpolation methods were examined for the spatial mapping of PM_2.5 and PM₁₀ with a group of building geometrical covariates. Geostatistical modelling was adopted as the basis of spatial interpolation of the PM. The results show that the original cokriging with the exponential kernel function provides the best performance in the PM mapping. Using the fine-scale building geometrical features as covariates slightly improves the interpolation performance. The study results also imply that the fine-scale, localized pollution emission sources heavily influence pedestrian exposure to PM.

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking

To illustrate chemical characteristic of PM_2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO₃^- and SO₄^2-, Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10^-3 and 5.8 × 10^-6, respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection.

Role of Chinese cooking emissions on ambient air quality and human health

Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm³. VOC concentrations varied from 0.35 to 3.41mg/m³. Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m³ to 83μg/m³. The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m³, 0.16-0.80mg/m³, 0.69-4.33mg/m3, 0.70-21.70mg/m³ for CO, CO₂, NO₂ and SO₂ respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health.

Review of factors impacting emission/concentration of cooking generated particulate matter

Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed.

Cooking smoke and respiratory symptoms of restaurant workers in Thailand

Background

Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants.

Methods

This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant.

Results

In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for “dyspnea”, “stuffy nose” and “wheeze” while women had higher risk of “cough”. A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with “severe dyspnea” (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5–22.0) for “wheeze”. Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at home. Working for 6–10 year increased the risk of “cough” with an Odd Ratio (OR) of 3.19 (P < 0.01) while working for more than 10 years increased the risk of “cough” (OR = 3.27, P < 0.01), “phlegm” (OR = 3.87, P = 0.01) and “wheeze” (OR = 2.38, P = 0.05). Working as a chef had a higher risk of “cough” by 2.33 (P = 0.01) as comparing to other jobs. Workers in a relatively large restaurant using 4 or more stoves had increased risk of “wheeze” with OR of 3.81 (P < 0.01) and “stuffy nose” with OR of 3.56 (P < 0.01). Using vegetable oil increased the risk of “stuffy nose” by 2.94 (P < 0.01). Every 10 h of stay in the kitchen area was associated with a minimal increase in the risk of “cough”, “wheeze” and “symptoms in the past 30 days” by 1.15 (P = 0.02), 1.16 (P = 0.01) and 1.16 (P = 0.02), respectively.

Conclusions

Restaurant workers are at risk of respiratory symptoms caused by exposure to toxic compounds from cooking fumes. Job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at home were the predictive factors. Workplace Health and Safety protection of restaurant worker is urgently needed and the issue should receive more public attention.

Evaluation of Potential Average Daily Doses (ADDs) of PM2.5 for Homemakers Conducting Pan-Frying Inside Ordinary Homes under Four Ventilation Conditions

Several studies reported that commercial barbecue restaurants likely contribute to the indoor emission of particulate matters with a diameter of 2.5 micrometers or less (PM_2.5) while pan-frying meat. However, there is inadequate knowledge of exposure level to indoor PM_2.5 in homes and the contribution of a typical indoor pan-frying event. We measured the indoor PM_2.5 concentration and, using Monte-Carlo simulation, estimated potential average daily dose (ADD) of PM_2.5 for homemakers pan-frying a piece of pork inside ordinary homes. Convenience-based sampling at 13 homes was conducted over four consecutive days in June 2013 (n = 52). Although we pan-fried 100 g pork for only 9 min, the median (interquartile range, IQR) value was 4.5 (2.2-5.6) mg/m³ for no ventilation and 0.5 (0.1-1.3) mg/m³ with an active stove hood ventilation system over a 2 h sampling interval. The probabilities that the ADDs from inhalation of indoor PM_2.5 would be higher than the ADD from inhalation of PM_2.5 on an outdoor roadside (4.6 μg/kg·day) were 99.44%, 97.51%, 93.64%, and 67.23%, depending on the ventilation conditions: (1) no window open; (2) one window open in the kitchen; (3) two windows open, one each in the kitchen and living room; and (4) operating a forced-air stove hood, respectively.

Statistical modeling of O3, NOx, CO, PM2.5, VOCs and noise levels in commercial complex and associated health risk assessment in an academic institution

Indoor Air Quality (IAQ) is considered to be of great concern due to its adverse impact on the human health nowadays. The presence of different air pollutants along with noise may aggravate the IAQ. The present study attempts to examine IAQ in terms of major criteria air pollutants (O₃, NOx=NO+NO₂, CO and PM_2.5) along with total volatile organic compound (TVOC), individual VOC and noise pollution in indoor and outdoor environment of a Commercial Shopping Complex (CSC) in Delhi. Real time measurements have been carried out for O₃, NOx, CO, PM_2.5, TVOC and noise while thirteen individual VOCs have been estimated using NIOSH method was performed using Gas Chromatograph. The study also aimed to find out the relationship among VOCs, source estimation using Principal Component Analysis. The observed results for the targeted pollutants were also compared with international and national recommended permissible values. The mean values of O₃, NOx, CO, PM_2.5 and TVOC are found to be 17.6/(15.0) ppb, 15.8/(14.1) ppb, 8.4/(1.9) ppm, 125.4/(74.6) μg/m³ and 412.5/(226.5) μg/m³ for indoor/(outdoor), respectively. Among the individual VOC, toluene was the most abundant followed by xylene-isomers and benzene. The noise pollution level in Indoor/outdoor were found to be 51.5/46.4dB which is below the guideline value (65dB) provided by the WHO. Most of the pollutants were found to have indoor sources. The different kinds of pollutants and noise may have synergistic effect and aggravate the health of the people working and visiting the CSC.

Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan

Eighteen carbonyl species in C1-C10 were measured in the dining areas, kitchens and exhaust streams of six different restaurant types in Kaohsiung, southern Taiwan. Measured results in the dining areas show that Japanese barbecue (45.06ppb) had the highest total carbonyl concentrations (sum of 18 compounds), followed by Chinese hotpot (38.21ppb), Chinese stir-frying (8.99ppb), Western fast-food (8.22ppb), Chinese-Western mixed style (7.38ppb), and Chinese buffet (3.08ppb), due to their different arrangements for dining and cooking spaces and different cooking methods. On average, low carbon-containing species (C1-C4), e.g., formaldehyde, acetaldehyde, acetone and butyraldehyde were dominant and contributed 55.01%-94.52% of total carbonyls in the dining areas of all restaurants. Meanwhile, Chinese-Western mixed restaurants (45.48ppb) had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation. However, high carbon-containing species (C5-C10) such as hexaldehyde, heptaldehyde and nonanaldehyde (16.62%-77.00% of total carbonyls) contributed comparatively with low carbon-containing compounds (23.01%-83.39% of total carbonyls) in kitchens. Furthermore, Chinese stir-frying (132.10ppb), Japanese barbecue (125.62ppb), Western fast-food (122.67ppb), and Chinese buffet (119.96ppb) were the four restaurant types with the highest total carbonyl concentrations in exhaust streams, indicating that stir-frying and grilling are inclined to produce polluted gases. Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk (10(-6)) and hazard index (=1), mainly due to high concentrations of formaldehyde. The other four restaurants were below both limits.

Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions

Cooking processes produce gaseous and particle emissions that are potentially deleterious to human health. Using a highly controlled experimental setup involving a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), we investigate the emission factors and the detailed chemical composition of gas phase emissions from a broad variety of cooking styles and techniques. A total of 95 experiments were conducted to characterize nonmethane organic gas (NMOG) emissions from boiling, charbroiling, shallow frying, and deep frying of various vegetables and meats, as well as emissions from vegetable oils heated to different temperatures. Emissions from boiling vegetables are dominated by methanol. Significant amounts of dimethyl sulfide are emitted from cruciferous vegetables. Emissions from shallow frying, deep frying and charbroiling are dominated by aldehydes of differing relative composition depending on the oil used. We show that the emission factors of some aldehydes are particularly large which may result in considerable negative impacts on human health in indoor environments. The suitability of some of the aldehydes as tracers for the identification of cooking emissions in ambient air is discussed.

A systematic review of evidence and implications of spatial and seasonal variations of volatile organic compounds (VOC) in indoor human environments

Many volatile organic compounds (VOC) are classified as known or possible human carcinogens, irritants, and toxicants, and VOC exposure has been associated with asthma and other respiratory symptoms/diseases. This review summarizes recent quantitative data regarding VOC in four categories of indoor environments (schools, housing, offices, and other indoor) and compares the types and concentration levels of individual VOC that were detected, measured, and reported according to season (cold and warm). The influence of outdoor air on concentrations of indoor VOC was also assessed as ratios of indoor versus outdoor. Papers published from 2000 onward were reviewed and 1383 potentially relevant studies were identified. From these, 177 were removed after duplication, 1176 were excluded for not meeting the review criteria, and 40 were included in this review. On average, higher mean concentrations of indoor VOC were found in housing environments, in offices, and in the cold season. Volatile organic compounds are commonly present in indoor air and specific compounds, and their concentrations vary among indoor environments and seasons, indicating corresponding differences in sources (indoors and outdoors). Actions and policies to reduce VOC exposures, such as improved product labeling and consumer education, are recommended.

Particle size distribution and air pollution patterns in three urban environments in Xi'an, China

Three urban environments, office, apartment and restaurant, were selected to investigate the indoor and outdoor air quality as an inter-comparison in which CO2, particulate matter (PM) concentration and particle size ranging were concerned. In this investigation, CO2 level in the apartment (623 ppm) was the highest among the indoor environments and indoor levels were always higher than outdoor levels. The PM10 (333 µg/m(3)), PM2.5 (213 µg/m(3)), PM1 (148 µg/m(3)) concentrations in the office were 10-50% higher than in the restaurant and apartment, and the three indoor PM10 levels all exceeded the China standard of 150 µg/m(3). Particles ranging from 0.3 to 0.4 µm, 0.4 to 0.5 µm and 0.5 to 0.65 µm make largest contribution to particle mass in indoor air, and fine particles number concentrations were much higher than outdoor levels. Outdoor air pollution is mainly affected by heavy traffic, while indoor air pollution has various sources. Particularly, office environment was mainly affected by outdoor sources like soil dust and traffic emission; apartment particles were mainly caused by human activities; restaurant indoor air quality was affected by multiple sources among which cooking-generated fine particles and the human steam are main factors.

Indoor air quality in a restaurant kitchen using margarine for deep-frying

Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Determination of volatile organic compounds and associated health risk assessment in residential homes and hostels within an academic institute, New Delhi

The purpose of this study was to investigate the concentrations of volatile organic compounds (VOCs) in different indoor microenvironments of residential homes and hostels in an academic institute, in New Delhi, during March-May 2011. Eleven VOCs (aromatic and halogenated) were assessed. Sampling and analytical procedure were based on National Institute for Occupational Safety and Health (NIOSH) standard method. The lifetime cancer and non-cancer risk were calculated for targeted VOCs using US Environmental Protection Agency guidelines. The mean concentrations of ∑ VOCs (sum of monitored VOCs) and individual VOC were found to be higher indoors as compared to outdoors at both types of premises. Indoor to outdoor (I/O) ratios of the targeted VOCs exceeded 1.0, suggesting the significant presence of indoor sources. Strong correlations between I/O concentrations of VOCs in the current study suggest the presence of common sources. Factor analysis (FA) was used for source evaluation separately at two premise types. The estimated lifetime cancer risks in the current study for all occupants at both premises exceeded 10(-6) .

Development of a probabilistic multi-zone multi-source computational model and demonstration of its applications in predicting PM concentrations indoors

This paper highlights the development and application of the probabilistic model (IAPPEM), which predicts PM10 and PM2.5 concentrations in the indoor environments. A number of features are detailed and justified through simulated comparison, which are shown to be necessary when modelling indoor PM concentrations. A one minute resolution predicts up to 20% higher peak concentrations compared with a 15 min resolution. A modified PM10 deposition method, devised to independently analyse the PM2.5 fraction of PM10, predicts up to 56% higher mean concentrations. The application of the model is demonstrated by a number of simulations. The total PM contribution, from different indoor emission sources, was analysed in terms of both emission strength and duration. In addition, PM concentrations were examined by varying the location of the emission source. A 24-hour sample profile is simulated based on sample data, designed to demonstrate the combined functionality of the model, predicting PM10 and PM2.5 peak concentrations up to 1107±175 and 596±102 μg m(-3) respectively, whilst predicting PM10 and PM2.5 mean concentrations up to 259±21 and 166±11 μg m(-3) respectively.

Evaluation of a smoke-free law on indoor air quality and on workers' health in Portuguese restaurants

Workplace bans on smoking are interventions to reduce exposure to secondhand smoke (SHS) to try to prevent harmful health effects. The Portuguese Government on January 1, 2008, introduced the first national law banning smoking in public workplaces, including restaurants. The main aim of this study was to examine the impact of this law on indoor air quality (IAQ) in restaurants and on the respiratory and sensory health of restaurant workers. Concentrations of respirable suspended particulate matter (RSP), total volatile organic compounds (TVOC), carbon monoxide (CO), and carbon dioxide (CO2) in 10 restaurants were measured and compared before and after the ban. Benzene (C6H6) concentrations were also measured in all restaurants. Fifty-two and twenty-eight restaurant workers, respectively, answered questionnaires on exposure to SHS, and respiratory and sensory symptoms in the pre- and post-ban phases. There was a statistically significant decrease in RSP, CO, TVOC, and C6H6 concentrations after the ban. Additionally, in both phases the monitored CO2 concentrations greatly exceeded 1800 mg x m(-3), suggesting inefficient ventilation of the indoor spaces. Between pre- and post-ban phases a significant reduction in self-reported workplace SHS exposure was also observed after the enforcement of the law, as well as a significant marked reduction in dry, itching, irritated, or watery eyes, nasal problems, sore or dry throat, cough, wheeze, and headache. This study provides, in a single investigation, comparison of IAQ and respiratory health in Portugal before and after the introduction of the smoke-free law, the first data reported in the literature to our knowledge. Our findings suggest that a total workplace smoking ban results in a significant reduction in indoor air pollution and an improvement in the respiratory health of restaurant workers. These observations may have implications for policymakers and legislators currently considering the nature and extent of their smoke-free workplace legislation and could provide a useful contribution to the implementation of public health prevention programs.

Concentrations and bioaccessibilities of trace elements in barbecue charcoals

Total and bioaccessible concentrations of trace elements (Al, As, Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) have been measured in charcoals from 15 barbecue products available from UK retailers. Total concentrations (available to boiling aqua regia) were greater in briquetted products (with mean concentrations ranging from 0.16 μg g(-1) for Cd to 3240 μg g(-1) for Al) than in lumpwoods (0.007 μg g(-1) for Cd to 28 μg g(-1) for Fe), presumably because of the use of additives and secondary constituents (e.g. coal) in the former. On ashing, and with the exception of Hg, elemental concentrations increased by factors ranging from about 1.5 to 50, an effect attributed to the combustion of organic components and offset to varying extents by the different volatilities of the elements. Concentrations in the ashed products that were bioaccessible, or available to a physiologically based extraction test (PBET) that simulates, successively, the chemical conditions in the human stomach and intestine, exhibited considerable variation among the elements studied. Overall, however, bioaccessible concentrations relative to corresponding total concentrations were greatest for As, Cu and Ni (attaining 100% in either or both simulated PBET phases in some cases) and lowest for Pb (generally <1% in both phases). A comparison of bioaccessible concentrations in ashed charcoals with estimates of daily dietary intake suggest that Al and As are the trace elements of greatest concern to human health from barbecuing.

Air quality at outdoor community events: findings from fine particulate (PM2.5) sampling at festivals in Edmonton, Alberta

Exposure to fine particulate matter (PM2.5) is associated with a broad range of health risks. This study assessed the impacts of cooking smoke and environmental tobacco smoke on air quality at outdoor community events in Edmonton, Alberta (Canada). Data were collected at three festivals in July-August 2011 using a portable real-time airborne particle monitor. The pooled mean PM2.5 level was 12.41 μg/m(3). Peak readings varied from 52 to 1877 μg/m(3). Mean PM2.5 near food stalls was 35.42 μg/m(3), which exceeds the WHO limit for 24 h exposure. Mean PM2.5 levels with smokers present were 16.39 μg/m(3) (all points) and 9.64 μg/m(3) (excluding points near food stalls). Although some smokers withdrew from common spaces, on average 20 smokers/hour were observed within 3 m. Extending smoking bans would improve air quality and address related concerns. However, food preparation is a more pressing area for policy action to reduce PM2.5 exposure at these community events.

PM2.5 and ultrafine particles emitted during heating of commercial cooking oils

Seven commercial cooking oils were investigated to determine the PM(2.5) mass and ultrafine particle (UFP) emission rates and emission fluxes (rates per area). The results of this study showed that at 197°C soybean, safflower, canola, and peanut oils produced lower PM(2.5) emission fluxes (6.1 × 10(5), 3.0 × 10(5), 5.4 × 10(5), and 3.9 × 10(5) μg/min/m(2), respectively) than corn, coconut, and olive oils (2.7 × 10(6), 2.9 × 10(6), and 5.7 × 10(6) μg/min/m(2), respectively). Similarly, the total particle number flux at 197°C was lower for soybean, safflower, and canola oils (3.5 × 10(13), 8.6 × 10(13), and 1.0 × 10(14) #/min/m(2), respectively) than the corn, coconut, olive, and peanut oils (2.4 × 10(14), 1.4 × 10(14), 1.7 × 10(14), and 3.8 × 10(14) #/min/m(2), respectively). In general, oils with a higher smoke temperature resulted in lower particle concentrations over the measured temperature range (131-197°C). The percentage of UFP (particle diameter D(p) 10-100 nm) to total particles (D(p) 10-500 nm) ranged from 76 to 99% for this temperature range. Particles below 10 nm in diameter were not measured. The particle number size distribution showed a polydisperse behavior with major mode sizes ranging from 25 nm (for peanut oil) to 82 nm (for soybean oil) at an oil temperature of 197°C.

PRACTICAL IMPLICATIONS

The study presents particle number and mass concentrations, size distributions, emission rates, and emission fluxes from heating common cooking oils. The emission rates and emission fluxes can be used as inputs to models for indirect exposure analysis studies. The study may also be used to provide guidance on choosing oils that result in lower emission rates when heated.

The modern paradox of unregulated cooking activities and indoor air quality

Pollutant emission from domestic and commercial cooking activities is a previously neglected area of concern with respect to human health worldwide. Its health effects are relevant to people across the globe, not only those using low quality food materials in lesser-developed countries but also to more affluent people enjoying higher quality food in developed countries. Based on the available database of pollutant emissions derived from fire-based cooking, its environmental significance is explored in a number of ways, especially with respect to the exposure to hazardous vapors and particulate pollutants. Discussion is extended to describe the risk in relation to cooking methods, cooking materials, fuels, etc. The observed pollutant levels are also evaluated against the current regulations and guidelines established in national and international legislation. The limitations and future prospects for the control of cooking hazards are discussed.

Indoor air quality in elementary schools of Lisbon in spring

Analysis of indoor air quality (IAQ) in schools usually reveals higher levels of pollutants than in outdoor environments. The aims of this study are to measure indoor and outdoor concentrations of NO(2), speciated volatile organic compounds (VOCs) and carbonyls at 14 elementary schools in Lisbon, Portugal. The investigation was carried out in May-June 2009. Three of the schools were selected to also measure comfort parameters, such as temperature and relative humidity, carbon dioxide (CO(2)), carbon monoxide (CO), total VOCs, and bacterial and fungal colony-forming units per cubic metre. Indoor concentrations of CO(2) in the three main schools indicated inadequate classroom air exchange rates. The indoor/outdoor (I/O) NO(2) ratio ranged between 0.36 and 0.95. At the three main schools, the total bacterial and fungal colony-forming units (CFU) in both indoor and outdoor air were above the advised maximum value of 500 CFU/m(3) defined by Portuguese legislation. The aromatic compounds benzene, toluene, ethylbenzene and xylenes, followed by ethers, alcohols and terpenes, were usually the most abundant classes of VOCs. In general, the indoor total VOC concentrations were markedly higher than those observed outdoors. At all locations, indoor aldehyde levels were higher than those observed outdoors, particularly for formaldehyde. The inadequate ventilation observed likely favours accumulation of pollutants with additional indoor sources.

An investigation on hazardous and odorous pollutant emission during cooking activities

In this study, the emission characteristics of various pollutants (e.g., reduced sulfur compounds (RSCs), aldehydes, volatile organic compounds (VOCs), and organic acids) were investigated in relation to 3 food types (including cabbage, clam, and coffee seeds) and 2 cooking methods (between mild and harsh treatments). The results indicated the strongest emissions from the roasted coffee seeds out of all 6 sample types. Among the pollutant types, the maximum emissions generally came from RSCs followed by aldehydes and acids. Among VOCs, toluene and methyl ethyl ketone were emitted most prominently. As most of these pollutants also represent key odorants, their concentrations are compared through a conversion into odor intensity (OI); the results showed the RSC group as the key odorants along with aldehydes and organic acid compounds. If the sum of odor intensity (SOI) is derived for each sample, they were in the descending order: roasting coffee seeds (6.50), frying cabbage (4.52), brewing coffee (4.14), grilling clam (3.91), boiling clam (3.89), and steaming cabbage (3.21). Their concentration data were also evaluated against regulation guidelines for indoor air quality (IAQ). Comparison of these pollutant data confirms that some cooking approaches can contribute significantly to the build up of nuisance and hazardous pollution concurrently.

Contribution of (222)Rn-bearing water to indoor radon and indoor air quality assessment in hot spring hotels of Guangdong, China

This study investigates the contribution of radon ((222)Rn)-bearing water to indoor (222)Rn in thermal baths. The (222)Rn concentrations in air were monitored in the bathroom and the bedroom. Particulate matter (PM, both PM(10) and PM(2.5)) and carbon dioxide (CO(2)) were also monitored with portable analyzers. The bathrooms were supplied with hot spring water containing 66-260 kBq m(-3) of (222)Rn. The results show that the spray of hot spring water from the bath spouts is the dominant mechanism by which (222)Rn is released into the air of the bathroom, and then it diffuses into the bedroom. Average (222)Rn level was 110-410% higher in the bedrooms and 510-1200% higher in the bathrooms compared to the corresponding average levels when there was no use of hot spring water. The indoor (222)Rn levels were influenced by the (222)Rn concentrations in the hot spring water and the bathing times. The average (222)Rn transfer coefficients from water to air were 6.2 × 10(-4)-4.1 × 10(-3). The 24-h average levels of CO(2) and PM(10) in the hotel rooms were 89% and 22% higher than the present Indoor Air Quality (IAQ) standard of China. The main particle pollutant in the hotel rooms was PM(2.5). Radon and PM(10) levels in some hotel rooms were at much higher concentrations than guideline levels, and thus the potential health risks to tourists and especially to the hotel workers should be of great concern, and measures should be taken to lower inhalation exposure to these air pollutants.

Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong

Cooking emission samples collected in two residential kitchens were compared where towngas (denoted as dwelling A) and liquefied petroleum gas (LPG) (denoted as dwelling B) were used as cooking fuels. A total of 50 different volatile organic compounds (VOCs) were quantified during the 90 min cooking periods. None of any carcinogenic compounds like formaldehyde, acetaldehyde or benzene are detected in the raw fuels, confirming that those are almost entirely derived due to cooking activity alone. Alkenes accounted for approximately 53% of the total measured VOCs collected at dwelling A, while alkanes contributed approximately 95% of the VOCs at dwelling B during the cooking periods. The concentration of aromatic hydrocarbons such as benzene and toluene also increased during the cooking periods. The total amount of carbonyls emitted from the cooking processes at dwelling A (2708 μg) is three times higher than that at dwelling B (793 μg). Acetaldehyde was the most abundant carbonyl at the dwelling A but its emission was insignificant at the dwelling B. Carcinogenic risks on chronic exposure to formaldehyde, acetaldehyde, and benzene for housewives and domestic helpers were evaluated. Formaldehyde accounts for 68% and close to 100% of lifetime cancer risks at dwelling A and B, respectively.

Integration of chemical scrubber with sodium hypochlorite and surfactant for removal of hydrocarbons in cooking oil fume

There are many types of technologies to control cooking oil fumes (COFs), but current typical technologies, such as electrostatic precipitator, conventional scrubber, catalyst, or condenser, are unable to efficiently remove the odorous materials present in COFs which are the primary cause of odor-complaint cases. There is also a lack of information about using sodium hypochlorite (NaOCl) and surfactants to remove contaminants in COFs, and previous studies lack on-site investigations in restaurants. This study presents a chemical scrubber integrated with an automatic control system (ACS) to treat hydrocarbons (HCs) in COFs, and to monitor non-methane HCs (NMHC) and odor as indicators for its efficiency evaluation. The chemical scrubber effectively treats hydrophobic substances in COFs by combining surfactant and NaOCl under optimal operational conditions with NHMC removal efficiency as high as 85%. The mass transfer coefficient (K(L)a) of NMHC was enhanced by 50% under the NaOCl and surfactant conditions, as compared to typical wet scrubber. Further, this study establishes the fuzzy equations of the ACS, including the relationship between the removal efficiency and K(L)a, liquid/gas ratio, pH and C(NaOCl).

DNA damages induced by trans, trans-2,4-decadienal (tt-DDE), a component of cooking oil fume, in human bronchial epithelial cells

Epidemiological studies have demonstrated that cooking oil fumes (COF) are an environmental risk factor for the development of lung adenocarcinoma among nonsmoking females in Taiwan. Aside from polycyclic aromatic hydrocarbons, aldehydes, especially trans, trans-2,4-decadienal (tt-DDE) are found to be abundant in COF. Although there is indication that tt-DDE induces DNA damage, the precise role of tt-DDE in the induction of DNA damage in lung cells is still not clear. When we assessed DNA breaks with the Comet assay, we found that the DNA breaks induced by 1 muM tt-DDE in human bronchial epithelial cells (BEAS-2B) could be significantly reduced by antioxidants, suggesting that oxidative stress was involved. Indeed, when tt-DDE-treated cells were coincubated with endonuclease III/formamidopyrimidine-DNA glycosylase or with nuclear extract (NE), an enhancement of DNA breaks was observed at 1 hr after tt-DDE exposure. Furthermore, when NE was incubated with an antibody against 8-oxoguanine DNA glycosylase (anti-OGG1), a reduction in tt-DDE/NE-induced DNA breaks could be demonstrated. Since OGG1 is a specific repair enzyme for 8-oxo-deoxyguanosine (8-oxo-dG), these findings indicated that 8-oxo-dG was involved. On the other hand, when NE was incubated with antibodies against nucleotide excision repair enzymes, there was a significant reduction in tt-DDE/NE-induced DNA breaks at 4 hr after tt-DDE treatment. These observations indicate that, in addition to early oxidative DNA damage, nonoxidative DNA damage such as bulky adduct formation, was also induced by tt-DDE. Our study further affirms that tt-DDE is genotoxic to human lung cells and can increase carcinogenic risk.

Measurement of ultrafine particles and other air pollutants emitted by cooking activities

Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM_2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 10⁴ to 6.04 × 10⁵ particles/cm³, 10.0 to 230.9 μg/m³ and 0.1 to 0.8 μg/m³, respectively. Lower UFP concentrations were observed during boiling, while higher levels were emitted during frying. The highest UFP concentrations were observed when using a gas stove at high temperature with the kitchen exhaust fan turned off. The observed UFP profiles were similar in the kitchen and in another room, with a lag of approximately 10 min.

Exposure to fine particulate matter in ten night clubs in Athens Greece: studying the effect of ventilation, cigarette smoking and resuspension

The aim of the present work is to study the occupants' exposure to fine particulate concentrations in ten nightclubs (NCs) in Athens, Greece. Measurements of PM(1) and PM(2.5) were made in the outdoor and indoor environment of each NC. The average indoor PM(1) and PM(2.5) concentrations were found to be 181.77 microg m(-3) and 454.08 microg m(-3) respectively, while the corresponding outdoor values were 11.04 microg m(-3) and 32.19 microg m(-3). Ventilation and resuspension rates were estimated through consecutive numerical experiments with an indoor air quality model and were found to be remarkably lower than the minimum values recommended by national standards. The relative effects of the ventilation and smoking on the occupants' exposures were examined using multiple regression techniques. It was found that given the low ventilation rates, the effect of smoking as well as the occupancy is of the highest importance. Numerical evaluations showed that if the ventilation rates were at the minimum values set by national standards, then the indoor exposures would be reduced at the 70% of the present exposure values.

Formaldehyde and volatile organic compounds in Hong Kong homes: concentrations and impact factors

This paper presents formaldehyde and volatile organic compounds (VOC) concentrations, potential sources and impact factors in 100 homes. The 24-h average formaldehyde concentration in 37 homes exceeded the good class of the Hong Kong Indoor Air Quality Objectives (HKIAQO), whereas the total VOCs concentration in all homes was lower than the HKIAQO. Compared to other East Asian cities, indoor formaldehyde and styrene in Hong Kong was the highest, reflecting that the homes in Hong Kong were more affected by household products and materials. The formaldehyde concentration in newly built apartments was significantly higher than that in old buildings, whereas no relationship between the concentration and the building age was found for VOCs. There was no difference for formaldehyde and toluene between smoking and non-smoking homes, suggesting that cigarette smoking was not the major source of these two species. Homes of a couple with a child had higher formaldehyde and acetic acid concentrations, while homes with more than three people had higher concentrations of 1-butanol, heptane and d-limonene. When shoes were inside the homes, heptane, acetic acid, nonane and styrene concentrations were statistically higher than that when shoes were out of the homes. Furthermore, higher levels of 1,2,4-trimethylbenzene, styrene, nonane and heptane were found in gas-use families rather than in electricity-use homes.

PRACTICAL IMPLICATIONS

Long-term exposure to formaldehyde and volatile organic compounds (VOC) in indoor environments may cause a number of adverse health effects such as asthma, dizziness, respiratory and lung diseases, and even cancers. Therefore, it is critical to minimize indoor air pollution caused by formaldehyde and VOCs. The findings obtained in this study would significantly enhance our understanding on the levels, emission sources and factors which affect indoor concentrations of formaldehyde and VOCs. The results can help housing designers, builders, home residents, and housing department of the government to improve indoor air quality (IAQ) by means of appropriate building materials, clean household products and proper life styles. It can also help policy makers reconcile the IAQ objectives and guidelines.

Particle dose estimation from frying in residential settings

Fumes produced during frying have been implicated as a potential cause for the increased incidence of adenocarcinoma. Particulate matter exposure has also been linked with other pulmonary and coronary disease. This study investigated the contribution of frying in residential settings to ultrafine and fine particulate matter (UFP, PM2.5, respectively) exposure in homes. Production rates of 44 +/- 26 particles (pt)/cm3 s (mean +/- standard deviation) and 0.13 +/- 0.12 microg/m3 s were found for UFP and PM2.5, respectively, from frying a variety of foods at medium heat in a loft-style apartment. Rates of 290 +/- 150 pt/cm3 s and 3.5 +/- 4.9 microg/m3 s were found for UFP and PM2.5, respectively, from frying with vegetable oil alone in five homes; the higher rates were ascribed to differences between the homes rather than the absence of food. The elimination of UFP and PM2.5 was found to be primarily through exhaust fans in these homes, and it was found to follow a first-order process with an elimination rate constant of 6.1 x 10(-4) +/- 2.5 x 10(-4) s(-1). The dose to an individual from frying was estimated based on the measured production and elimination rates and found to be significant when compared with the typical daily dose incurred within a home because of outside sources.

PRACTICAL IMPLICATIONS

The contribution of indoor sources to particulate matter exposure in homes remains poorly understood. Yet common household activities such as frying may produce substantial concentrations of potentially toxic particles. Because of the potential adverse health impacts associated with exposure to air pollution, potentially vulnerable individuals may be advised to remain indoors at certain times so as to reduce their overall exposure. Such interventions can be negated without proper guidance regarding the exposure involved in various indoor activities such as cooking. This paper outlines a methodology to estimate the dose to particulate matter incurred during frying and shows that this can represent a significant source of daily exposure.

Particulate matter exposure during domestic work in Nepal

AIMS

To measure particulate matter (PM) exposure of people involved in domestic work (i.e. housework by a resident, not paid work) in urban and rural Nepal, with exposure to biomass smoke in the rural areas, and to examine the performance of photometric devices in collecting these data. This paper details the results of these measurements and derives calibration factors for two photometric devices compared to gravimetric measures.

METHODS

Between April 2006 and February 2007, respirable dust and PM(2.5) levels were measured over a 24-h period in 490 households in a range of urban and rural settings in the Kathmandu valley of Nepal. Sampling was carried out by photometric and gravimetric methods with the co-located gravimetric data used to derive a calibration factor for the photometric devices.

RESULTS

The time-weighted average (TWA) (24 h) respirable dust levels measured by gravimetric sampler ranged from 13 to 2600 microg m(-3) in the rural settings and 3 to 110 microg m(-3) in the urban settings. The co-located photometric and gravimetric devices indicate that the SidePak Personal Aerosol Monitor device required a calibration factor of 0.48 and 0.51 for rural and urban data, respectively, whereas the DustTrak device required a factor of 0.31 and 0.35 for rural and urban settings to correct for the particle size and density of the biomass smoke. The photometric devices provide time history data on PM concentration levels and generally indicate two distinct peaks around a morning and early evening cooking time.

CONCLUSIONS

Those involved in domestic work in rural Nepal are exposed to average respirable dust concentrations of approximately 1400 microg m(-3). Converted to an 8-h TWA, this equates to more than the current UK limit for respirable dust (4000 microg m(-3)). Homemakers, primarily women, spend a large proportion of their lives indoors in these high respirable dust concentrations and these exposures are likely to produce respiratory illness. Exposure can be controlled by the use of different fuel types and/or the use of flued stoves.

Human health risks of petroleum-contaminated groundwater

BACKGROUND, AIM AND SCOPE

The volatile organic compounds Benzene, Toluene, Ethylbenzene and Xylene (BTEX) are commonly found in petroleum derivatives and, at relatively high levels, can be associated with human health risks. Due to industrial activities, accidental petroleum spills are the main route of soil and groundwater contamination. The aim of the present study was to evaluate the indoor health risks due to tap water consumption contaminated by BTEX.

MATERIALS AND METHODS

BTEX indoor exposure can occur through three principal pathways: inhalation, ingestion and dermal absorption. A multiphase and multicomponent model was used to simulate BTEX transport in groundwater. For evaluation of human risks due to the use of contaminated tap water, a mathematical model was elaborated.

RESULTS

BTEX concentrations in a drinking well were obtained as a function over time. These concentrations were used to obtain the exposure due to the use of water from the contaminated drinking well. In addition to showing the highest concentration in water, benzene was the compound that remained for a longer period before being completely degraded. For all the evaluated BTEX, oral ingestion was also the main pathway of exposure for adults, whereas the contribution of inhalation and oral exposition in children were seen to be of the same magnitude. The sensitivity analysis of BTEX total dose for adults showed that direct ingestion was the most significant factor, followed by shower time, volume of the shower room, inhalation rate, and shower flow rate. For children, the most significant variable was also direct ingestion, followed by shower time, volume of the shower room, and body weight.

DISCUSSION

In the current design situation, there would not be any health risks by the use of BTEX-contaminated water to the general population living in the neighborhood of the petroleum spill. Therefore, no remediation measures in the area of the spill would be necessary.

CONCLUSIONS

The present results indicate that the design of a good scenario can perform an accuracy risk assessment. This model can serve as a useful tool for predicting indoor exposure to substances for which no direct data are available, reducing monitoring efforts and observing how different processes affect outcomes.

RECOMMENDATIONS AND PERSPECTIVES

These preliminary data allow the establishment of a basis for further investigations focusing on efficiently recovering petroleum from contaminated sites.

Risk assessment of exposure to indoor aerosols associated with Chinese cooking

Cooking is an important source of indoor aerosols in residential homes and buildings with non-smokers, and thus has public health implications. However, limited information is currently available in the published literature on the physical and chemical characteristics of aerosols produced by gas cooking. Consequently, a comprehensive study was carried out to investigate the physical (number and mass concentrations and size distributions) and chemical (metals) properties in a typical Chinese food stall in Singapore where stir-frying in a wok is the most common cooking method using gas stove. To assess the contribution of cooking activities to indoor particle concentrations, aerosol measurements were performed in two distinct time periods, i.e., during cooking and non-cooking hours. The average mass concentrations of fine particles (PM(2.5)) and metals increased by a factor of 12 and 11, respectively, from 26.7 and 1.5microgm(-3) during non-cooking hours to 312.4 and 15.6microgm(-3) during cooking hours. The average number concentration was also elevated by a factor of 85, from 9.1x10(3)cm(-3) during non-cooking hours to 7.7x10(5)cm(-3) during cooking hours. Real-time particle measurements showed that about 80% of the particles associated with cooking are ultrafine particles in terms of particle counts. To evaluate the potential health threat due to inhalation of air pollutants released from gas cooking, the health risk estimates based on exposure and dose-response assessments of metals were calculated for a maximally exposed individual. The findings indicate that the indoor air quality existing at the food stall may pose adverse health effects over long-term exposure to cooking emissions.

Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking

Food cooking using liquefied petroleum gas (LPG) has received considerable attention in recent years since it is an important source of particulate air pollution in indoor environments for non-smokers. Exposure to organic compounds such as polycyclic aromatic hydrocarbons (PAHs) contained in particles is of particular health concern since some of these compounds are suspected carcinogens. It is therefore necessary to chemically characterize the airborne particles emitted from gas cooking to assess their possible health impacts. In this work, the levels of fine particulate matter (PM(2.5)) and 16 priority PAHs were determined in three different ethnic commercial kitchens, specifically Chinese, Malay and Indian food stalls, where distinctive cooking methods were employed. The mass concentrations of PM(2.5) and PAHs, and the fraction of PAHs in PM(2.5) were the highest at the Malay stall (245.3 microg m(-3), 609.0 ng m(-3), and 0.25%, respectively), followed by the Chinese stall (201.6 microg m(-3), 141.0 ng m(-3), and 0.07%), and the Indian stall (186.9 microg m(-3), 37.9 ng m(-3), and 0.02%). This difference in the levels of particulate pollution among the three stalls may be attributed to the different cooking methods employed at the food stalls, the amount of food cooked, and the cooking time, although the most sensitive parameter appears to be the predominant cooking method used. Frying processes, especially deep-frying, produce more air pollutants, possibly due to the high oil temperatures used in such operations. Furthermore, it is found that frying, be it deep-frying at the Malay stall or stir-frying at the Chinese stall, gave rise to an abundance of higher molecular weight PAHs such as benzo[b]fluoranthene, indeno[1,2,3-cd]pyrene and benzo[g,h,i]perylene whereas low-temperature cooking, such as simmering at the Indian stall, has a higher concentration of lower molecular weight PAHs. In addition, the correlation matrices and diagnostic ratios of PAHs were calculated to determine the markers of gas cooking. To evaluate the potential health threat due to inhalation exposure from the indoor particulate pollution, excess lifetime cancer risk (ELCR) was also calculated for an exposed individual. The findings suggest that cooking fumes in the three commercial kitchens pose adverse health effects.

Characterization of hydrocarbons, halocarbons and carbonyls in the atmosphere of Hong Kong

Ambient air quality measurements of 156 species including 39 alkanes, 32 alkenes, 2 alkynes, 24 aromatic hydrocarbons, 43 halocarbons and 16 carbonyls, were carried out for 120 air samples collected at two sampling stations (CW and TW) in 2001 throughout Hong Kong. Spatial variations of volatile organic compounds (VOCs) in the atmosphere were investigated. Levels of most alkanes and alkenes at TW site were higher than that at the CW site, while the BTEX concentrations at the two sites were close. The BTEX ratios at CW and TW were 1.6:10.1:1.0:1.6 and 2.1:10.8:1.0:2.0, respectively. For major halogenated hydrocarbons, the mean concentrations of chloromethane, CFCs 12 and 22 did not show spatial variations at the two sites. However, site-specific differences were observed for trichloroethene and tetrachloroethene. Furthermore, there were no significant differences for carbonyls such as formaldehyde, acetaldehyde and acetone between the two sites. The levels of selected hydrocarbons in winter were 1-5 times that in summer. There were no common seasonal trends for carbonyls in Hong Kong. The ambient level of formaldehyde, the most abundant carbonyl, was higher in summer. However, levels of acetaldehyde, acetone and benzaldehyde in winter were 1.6-3.8 times that in summer. The levels of CFCs 11 and 12, and chloromethane in summer were higher than that in winter. Strong correlation of most hydrocarbons with propene and n-butane suggested that the primary contributors of hydrocarbons were vehicular emissions in Hong Kong. In addition, gasoline evaporation, use of solvents, leakage of liquefied petroleum gas (LPG), natural gas leakage and other industrial emissions, and even biogenic emissions affected the ambient levels of hydrocarbons. The sources of halocarbons were mainly materials used in industrial processes and as solvents. Correlation analysis suggested that photochemical reactions made significant contributions to the ambient levels of carbonyls in summer whereas in winter motor vehicle emissions would be the major sources of the carbonyls. The photochemical reactivity of selected VOCs was estimated in this study. The largest contributors to ozone formation were formaldehyde, toluene, propene, m,p-xylene, acetaldehyde, 1-butene/i-butene, isoprene and n-butane, suggesting that motor vehicles, gasoline evaporation, use of solvents, leakage of LPG, photochemical processes and biogenic emission are sources in the production of ozone. On the other hand, VOCs from vehicles and gasoline evaporation were predominant with respect to reactions with OH radical.

The effects of carbon monoxide on respiratory chemoreflexes in humans

As protection against low-oxygen and high-carbon-dioxide environments, the respiratory chemoreceptors reflexly increase breathing. Since CO is also frequently present in such environments, it is important to know whether CO affects the respiratory chemoreflexes responsiveness. Although the peripheral chemoreceptors fail to detect hypoxia produced by CO poisoning, whether CO affects the respiratory chemoreflex responsiveness to carbon dioxide is unknown. The responsiveness of 10 healthy male volunteers were assessed before and after inhalation of approximately 1200 ppm CO in air using two iso-oxic rebreathing tests; hypoxic, to emphasize the peripheral chemoreflex, and hyperoxic, to emphasize the central chemoreflex. Although mean (SEM) COHb values of 10.2 (0.2)% were achieved, no statistically significant effects of CO were observed. The average differences between pre- and post-CO values for ventilation response threshold and sensitivity were -0.5 (0.9) mmHg and 0.8 (0.3) L/min/mmHg, respectively, for hyperoxia, and 0.7 (1.1) mmHg and 1.2 (0.8) L/min/mmHg, respectively, for hypoxia. The 95% confidence intervals for the effect of CO were small. We conclude that environments with low levels of CO do not have a clinically significant effect acutely on either the central or the peripheral chemoreflex responsiveness to carbon dioxide.

Indoor air quality in ice skating rinks in Hong Kong

Indoor air quality in ice skating rinks has become a public concern due to the use of propane- or gasoline-powered ice resurfacers and edgers. In this study, the indoor air quality in three ice rinks with different volumes and resurfacer power sources (propane and gasoline) was monitored during usual operating hours. The measurements included continuous recording of carbon monoxide (CO), carbon dioxide (CO(2)), total volatile organic compounds (TVOC), particulate matter with a diameter less than 2.5 microm (PM(2.5)), particulate matter with diameter less than 10 microm (PM(10)), nitric oxide (NO), nitrogen dioxide (NO(2)), nitrogen oxide (NO(x)), and sulfur dioxide (SO(2)). The average CO, CO(2), and TVOC concentrations ranged from 3190 to 6749 microg/m(3), 851 to 1329 ppm, and 550 to 765 microg/m(3), respectively. The average NO and NO(2) concentrations ranged from 69 to 1006 microg/m(3) and 58 to 242 microg/m(3), respectively. The highest CO and TVOC levels were observed in the ice rink which a gasoline-fueled resurfacer was used. The highest NO and NO(2) levels were recorded in the ice rink with propane-fueled ice resurfacers. The air quality parameters of PM(2.5), PM(10), and SO(2) were fully acceptable in these ice rinks according to HKIAQO standards. Overall, ice resurfacers with combustion engines cause indoor air pollution in ice rinks in Hong Kong. This conclusion is similar to those of previous studies in Europe and North America.

Risk assessment of exposure to volatile organic compounds in different indoor environments

The lifetime cancer risks of exposure of cooks and food service workers, office workers, housewives, and schoolchildren in Hong Kong to volatile organic compounds (VOCs) in their respective indoor premises during normal indoor activities were assessed. The estimated cancer risk for housewives was the highest, and the second-highest lifetime cancer risk to VOC exposure was for the groups of food service and office workers. Within a certain group of the population, the lifetime cancer risk of the home living room was one to two orders of magnitude higher than that in other indoor environments. The estimated lifetime risks of food service workers were about two times that of office workers. Furthermore, the cancer risks of working in kitchen environments were approximately two times higher than the risks arising from studying in air-conditioned classrooms. The bus riders had higher average lifetime cancer risks than those travelling by Mass Transit Railway. For all target groups of people, the findings of this study show that the exposures to VOCs may lead to lifetime risks higher than 1 x 10(-6). Seven indoor environments were selected for the measurement of human exposure and the estimation of the corresponding lifetime cancer risks. The lifetime risks with 8-h average daily exposures to individual VOCs in individual environments were compared. People in a smoking home had the highest cancer risk, while students in an air-conditioned classroom had the lowest risk of cancer. Benzene accounted for about or more than 40% of the lifetime cancer risks for each category of indoor environment. Nonsmoking and smoking residences in Hong Kong had cancer risks associated with 8-h exposures of benzene above 1.8 x 10(-5) and 8.0 x 10(-5), respectively. The cancer risks associated with 1,1-dichloroethene, chloroform, methylene chloride, trichloroethene, and tetrachloroethene became more significant at selected homes and restaurants. Higher lifetime cancer risks due to exposure to styrene were only observed in the administrative and printing offices and air-conditioned classrooms. Higher lifetime cancer risks related to chloroform exposures were observed at the restaurant and the canteen.

Receptor modeling application framework for particle source apportionment

Receptor models infer contributions from particulate matter (PM) source types using multivariate measurements of particle chemical and physical properties. Receptor models complement source models that estimate concentrations from emissions inventories and transport meteorology. Enrichment factor, chemical mass balance, multiple linear regression, eigenvector. edge detection, neural network, aerosol evolution, and aerosol equilibrium models have all been used to solve particulate air quality problems, and more than 500 citations of their theory and application document these uses. While elements, ions, and carbons were often used to apportion TSP, PM10, and PM2.5 among many source types, many of these components have been reduced in source emissions such that more complex measurements of carbon fractions, specific organic compounds, single particle characteristics, and isotopic abundances now need to be measured in source and receptor samples. Compliance monitoring networks are not usually designed to obtain data for the observables, locations, and time periods that allow receptor models to be applied. Measurements from existing networks can be used to form conceptual models that allow the needed monitoring network to be optimized. The framework for using receptor models to solve air quality problems consists of: (1) formulating a conceptual model; (2) identifying potential sources; (3) characterizing source emissions; (4) obtaining and analyzing ambient PM samples for major components and source markers; (5) confirming source types with multivariate receptor models; (6) quantifying source contributions with the chemical mass balance; (7) estimating profile changes and the limiting precursor gases for secondary aerosols; and (8) reconciling receptor modeling results with source models, emissions inventories, and receptor data analyses.