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

A novel low sampling rate and cost-efficient active sampler for medium/long-term monitoring of gaseous pollutants

Active sampling is a dependable approach for gaseous pollutants monitoring, offering high accuracy and precision that is unaffected by environmental factors such as wind and temperature in comparison to passive sampling. To measure long-term average concentrations while minimizing the use of materials, a reduced sampling rate is necessary. Thus, this study aims to develop a novel low sampling rate (down to 1 mL/min) and cost-efficient active sampler (LASP) for medium/long-term monitoring of gaseous pollutants. The LASP mainly consisted of a syringe pump, a Y-shaped fitting with two one-way valves, and a control unit for intermittent operation. Results showed that LASP can obtain a sampling rate of less than 1 mL/min and sampling rate exhibited a high level of stability. Daily average concentrations measurements for nitrogen dioxide and formaldehyde by LASP had normalized mean biases of 2.8% and 5.2%, respectively. These numbers were - 5.8% and 6.1% for weekly-average samplings. This study demonstrated applications of LASP in real outdoor (daily-average) and indoor (weekly-average) air quality measurements. It worked well with low noise levels, and without interfering with occupants' daily activities. LASP can assist in improving our ability to monitor air quality and pollutants emissions, thereby supporting health research and policy development. ENVIRONMENTAL IMPLICATION: Gaseous air pollution is an important hazardous factor threatening human health. Medium/long-term air quality monitoring is essential for outdoor and indoor air quality assessment and control. However, air sampler for medium/long-term sampling is lacking. This study developed a novel low sampling rate and cost-efficient active sampler and applied it to medium/long-term air sampling. The sampler can work at a sampling rate of less than 1 mL/min. This technology provides a feasible strategy for medium/long-term monitoring of gaseous air pollutants in both environments and emission hotspots.

Response surface methodology (RSM) for optimizing ozone-assisted process parameters for formaldehyde removal

Formaldehyde, a volatile organic compound (VOC), is one of the main gaseous pollutants from commercial cooking. The present study evaluated the effectiveness of a laboratory-scale ozone-assisted indirect plasma method for formaldehyde removal using response surface methodology (RSM). A dielectric barrier discharge (DBD) reactor was used for ozone generation. Inlet HCHO concentration, ozone concentration, and residence time were considered the design parameters, and formaldehyde removal efficiency (response 1) and energy yield (response 2) were considered response parameters. The optimized models showed a positive correlation between the predicted and experimental outcomes. Inlet ozone concentration, the most significant parameter in the removal efficiency model, represented a positive correlation with this response in most parts of the operating region. The optimal point with the highest desirability (i.e., D1 point) was obtained at the inlet HCHO concentration of 120 ppm, inlet ozone concentration of 40 ppm, and reaction time of 11.35 s within the parameter ranges studied, resulting in 64% removal efficiency and 2.64 g/kWh energy yield. At the point with the second highest desirability (D2), 100% removal efficiency along with 0.7 g/kWh energy yield was achieved indicating the very good performance of the process. The indirect plasma approach used in this study presented a successful performance in terms of removal efficiency along with acceptable energy yield compared to other plasma-assisted processes reported in the literature. The results suggested that ozone-assisted indirect plasma treatment can be utilized as an efficient alternative method for formaldehyde removal in commercial kitchens, while efficiency or energy yield should be prioritized for optimizing operating conditions.

Exposure to Fumes of a Vegetable Margarine for Frying: Respiratory Effects in an Experimental Model

Deep frying is one of the strongest emission sources into indoor air. A vegetable margarine has recently been used in commercial kitchens. This study investigated the respiratory effects of exposure to its fumes in an experimental model. A setup with glass chambers was constructed. A chamber housed a fryer. The fumes were transported to the other chamber where 24 Wistar albino rats were placed in four randomized groups: acute, subacute, chronic, and control for the exposure durations. PM10 concentration in the exposure chamber was monitored to ensure occupational levels were obtained. Sacrification was performed 24 h after exposure. Lung, trachea, and nasal concha specimens were evaluated by two blinded histologists under a light microscope with hematoxylin-eosin. Mild mononuclear cell infiltration, alveolar capillary membrane thickening, alveolar edema, and diffuse alveolar damage, along with diffuse hemorrhage, edema, and vascular congestion in the interstitium were observed in the acute and subacute groups, and were overexpressed in the chronic group, whereas normal lung histology was observed in the control group. The results indicate that exposure to fumes of vegetable margarine for frying in commercial kitchens may cause pulmonary inflammation that becomes severe as the duration of the exposure increases.

How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach

The transition to sustainable food systems is one of the main challenges facing national and international action plans. It is estimated that food services and lodging accommodation activities are under pressure in terms of resource consumption and waste generation, and several tools are required to monitor their ecological transition. The present research adopts a semi-systematic and critical review of the current trends in the food service and lodging accommodation industries on a global scale and investigates the real current environmental indicators adopted internationally that can help to assess ecological transition. This research tries to answer the subsequent questions: (i) how has the ecological transition in the food service industry been monitored? and (ii) how has the ecological transition in the lodging accommodation industry been monitored? Our study reviews 66 peer-reviewed articles and conference proceedings included in Web of Science between 2015 and 2021. The results were analyzed according to content analysis and co-word analysis. Additionally, we provide a multidimensional measurement dashboard of empirical and theoretical indicators and distinguish between air, water, energy, waste, health, and economic scopes. In light of the co-word analysis, five research clusters were identified in the literature: “food cluster”, “water cluster”, “consumers cluster”, “corporate cluster”, and “energy cluster”. Overall, it emerges that food, water, and energy are the most impacted natural resources in tourism, and users and managers are the stakeholders who must be involved in active monitoring.

The toxicity of cooking oil fumes on human bronchial epithelial cells through ROS-mediated MAPK, NF-κB signaling pathways and NLRP3 inflammasome

Cooking oil fumes (COFs) are the main pollutants in kitchen and indoor air, which threaten human health. Exposure to COFs may lead to respiratory diseases and impair pulmonary function. To investigate the toxicity of COFs on human bronchial epithelial cells (Beas-2B) and explore the underlying mechanisms, MTT assay was conducted to detect the viability of Beas-2B. Intracellular reactive oxygen species (ROS) levels and nitric oxide (NO) levels were determined with DCFH-DA assay and DAF-FM assay. The expression of genes involved in inflammation were measured with quantitative real-time PCR (qRT-PCR). The phosphorylation and the expression of proteins related to Mitogen-activated protein kinase (MAPK), NF-κB signaling pathways were measured with western blot. Our results revealed that COFs decreased cell viability, increased the ROS levels and NO levels and induced apoptosis in Beas-2B cells. The results of qRT-PCR and western blot showed that the expression of NLRP3, p65, iNOS, IL-1β, and the factors related to oxidative stress and inflammation increased, NF-κB signaling pathway and MAPK signaling pathway were activated. This study provided some useful information to evaluate the toxicity of COFs and revealed the possible mechanism for the damage on respiratory system induced by COFs.

Removing volatile organic compounds in cooking fume by nano-sized TiO2 photocatalytic reaction combined with ozone oxidation technique

Chinese cooking fume is one of the sources of volatile organic compounds (VOCs) in the air. An innovative control technology combining photocatalytic degradation and ozone oxidation (UV/TiO₂+O₃) was developed to decompose VOCs in the cooking fume. Fiberglass filter (FGF) coated with TiO₂ was prepared by an impregnation procedure. A continuous-flow reaction system was self-designed by combining photocatalysis with advanced ozone oxidation technique. By passing the simulated cooking fume through the FGF, the VOC decomposition efficiency in the cooking fume could be increased by about 10%. The decomposition efficiency of VOCs in the cooking fume increased and then decreased with the inlet VOC concentration. A maximum VOC decomposition efficiency of 64% was obtained at 100 ppm. Similar trend was observed for reaction temperature with the VOC decomposition efficiencies ranging from 64 to 68%. Moreover, inlet ozone concentration had a positive effect on the decomposition of VOCs in the cooking fume for inlet ozone≤1000 ppm and leveled off for inlet ozone>1000 ppm. 34% of VOC decomposition efficiency was achieved solely by ozone oxidation with or without near-UV irradiation. A maximum of 75% and 94% VOC decomposition efficiency could be achieved by O₃+UV/TiO₂ and UV/TiO₂+O₃ techniques, respectively. The maximum decomposition efficiencies of VOCs decreased to 79% for using UV/TiO₂+O₃ technique with adding water in the oil fume. Comparing the chromatographical species of VOCs in the oil fume before and after the decomposition of VOCs by using UV/TiO₂+O₃technique, we found that both TVOC and VOC species in the oil fume were effectively decomposed.

Cooking behaviors are related to household particulate matter exposure in children with asthma in the urban East Bay Area of Northern California

BACKGROUND

Asthma is a common childhood disease that leads to many missed days of school and parents' work. There are multiple environmental contributors to asthma symptoms and understanding the potential factors inside children's homes is crucial.

METHODS

This is a dual cohort study measuring household particulate matter (PM2.5), behaviors, and factors that influence air quality and asthma symptoms in the urban homes of children (ages 6-10) with asthma; one cohort had cigarette smoke exposure in the home (n = 13) and the other did not (n = 22). Exposure data included measurements every 5 minutes for a month.

RESULTS

In the entire study population, a large contributor to elevations in indoor PM2.5 above 35 μg/m3 was not using the stove hood when cooking (8.5% higher, CI 3.1-13.9%, p<0.005). Median PM values during cooking times were 0.88 μg/m3 higher than those during non-cooking times (95% CI 0.33-1.42). Mean monthly household PM2.5 level was significantly related to the presence of a cigarette smoker in the home (10.1 μg/m3 higher, 95% CI 5.2-15.1, p<0.001) when controlling for use of the stove hood and proximity to major roadway. There was a trend toward increased odds of persistent asthma with increases in average monthly PM2.5 (OR 1.1, 95% CI 0.97-1.3, p = 0.16).

CONCLUSIONS

Consideration of only outdoor PM2.5 may obscure potentially modifiable risks for asthma symptoms. Specifically, this preliminary study suggests that cooking behaviors may contribute to the burden of PM2.5 in the homes of children with asthma and thus to asthma symptoms.

Exposure to Cooking Fumes and Acute Reversible Decrement in Lung Functional Capacity

Background:

Being exposed to cooking fumes, kitchen workers are occupationally at risk of multiple respiratory hazards. No conclusive evidence exists as to whether occupational exposure to these fumes is associated with acute and chronic pulmonary effects and symptoms of respiratory diseases.

Objective:

To quantify the exposure levels and evaluate possible chronic and acute pulmonary effects associated with exposure to cooking fumes.

Methods:

In this cross-sectional study, 60 kitchen workers exposed to cooking fumes and 60 unexposed employees were investigated. The prevalence of respiratory symptoms among these groups was determined through completion of a standard questionnaire. Pulmonary function parameters were also measured before and after participants' work shift. Moreover, air samples were collected and analyzed to quantify their aldehyde, particle, and volatile organic contents.

Results:

The mean airborne concentrations of formaldehyde, acetaldehyde, and acrolein was 0.45 (SD 0.41), 0.13 (0.1), and 1.56 (0.41) mg/m³, respectively. The mean atmospheric concentrations of PM₁, PM_2.5, PM₇, PM₁₀, and total volatile organic compounds (TVOCs) was 3.31 (2.6), 12.21 (5.9), 44.16 (16.6), 57 (21.55) µg/m³, and 1.31 (1.11) mg/m³, respectively. All respiratory symptoms were significantly (p<0.05) more prevalent in exposed group. No significant difference was noted between the pre-shift mean of spirometry parameters of exposed and unexposed group. However, exposed workers showed cross-shift decrease in most spirometry parameters, significantly lower than the pre-shift values and those of the comparison group.

Conclusion:

Exposure to cooking fumes is associated with a significant increase in the prevalence of respiratory symptoms as well as acute reversible decrease in lung functional capacity.

Indoor air quality of everyday use spaces dedicated to specific purposes-a review

According to literature data, some of the main factors which significantly affect the quality of the indoor environment in residential households or apartments are human activities such as cooking, smoking, cleaning, and indoor exercising. The paper presents a literature overview related to air quality in everyday use spaces dedicated to specific purposes which are integral parts of residential buildings, such as kitchens, basements, and individual garages. Some aspects of air quality in large-scale car parks, as a specific type of indoor environment, are also discussed. All those areas are characterized by relatively short time use. On the other hand, high and very high concentration levels of xenobiotics can be observed, resulting in higher exposure risk. The main compounds or group of chemical compounds are presented and discussed. The main factors influencing the type and amount of chemical pollutants present in the air of such areas are indicated.