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Year : 2013   |  Volume : 1   |  Issue : 1   |  Page : 4-6  

Potential health problems among workers of food parlors due to exposure to LPG, electric and biomass fuel-based stoves

Y. Avasn Maruthi, Kaizar Hossain and B. Sri Hari

Correspondence Address:Dept. of Env Studies, GITAM Inst. of Science, GITAM University,Visakhapatnam-530045, A. P., India., Dept. of Chemistry, GITAM School of Tech., GITAM University Hyderabad campus, Rudraram, Hyderabad, A. P., India

Source of Support: , Conflict of Interest: None


DOI: 10.4103/2231-4040.197331

Abstract  

Respiratory diseases and mortality due to indoor air pollution are amongst the greatest threats to health in the developing countries of Asia. In commercial kitchens, the working conditions are harder than in offices despite the fact there are limited data specially dealing with commercial kitchens. A study was therefore undertaken to characterize the levels of pollutants in gas, electric and biomass fuel based stoves using parlors. An attempt was also made to find out the impact of indoor air quality on health status of working people. Work zone environmental pollution was assessed by measuring the RSPM (Respirable Suspended Particulate Matter), SOx, NOx and aerial temperature of kitchens. Total 500 workers (cooks, helpers and servers) were examined and their health data was collected. Cooks health was affected than helpers and servers. The observations revealed that the concentrations of RSPM (90-889 µg/m3 ), SOx (40-60 µg/m3 ), NOx (3.5-60 µg/m3 ) and aerial temperature (38-450 C) were above permissible limits in kitchens.

Keywords: Health problems, Cooking stoves, Work zone environmental pollution

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