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

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.

Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.

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.

Co-Dependency of IAQ in Functionally Different Zones of Open-Kitchen Restaurants Based on Sensor Measurements Explored via Mutual Information Analysis

High-quality indoor air is essential in open-kitchen restaurants for ensuring a healthy workplace and comfortable conditions for visitors. In this study, indoor air quality interdependence between the kitchen and the dining zones in open-kitchen restaurants was analyzed. The method was based on measurements of selected air parameters using a sensor technique and mutual information (MI) analysis. A long-term approach (based on a several-hour time series) and a short-term approach (based on a several-minute time series) were applied. This study involved four open-kitchen restaurants. The indoor conditions were represented by the temperature, relative humidity, CO2 concentration, and content of the total volatile organic compounds (TVOC) in the air. The MI analyses showed that the long-term co-dependence of the indoor conditions between the kitchen and the dining zones was smaller during business hours (MI = 0.12 ÷ 0.40) compared to night hours (MI = 0.24 ÷ 0.58). The ranking of the long-term MI values for the individual air parameters was MICO2 (0.34) ≅ MIT (0.34) > MIRH (0.28) > MITVOC (0.23). The short-term interdependencies were smaller during night hours (median MI = 0.01 ÷ 0.56) compared to business hours (MI = 0.23 ÷ 0.61). Additionally, the short-term MI was subject to high temporal variability. The ranking of the short-term MI values for the individual air parameters was MICO2 (0.48) > MIT (0.46) > MIRH (0.37) > MITVOC (0.26). Due to the weak and highly variable co-dependence of the air parameters between the kitchen and dining areas, multi-zone monitoring of air parameters with an emphasis on TVOC measurements is recommended to ensure proper indoor conditions in open-kitchen restaurants. The presented approach may be applied to design indoor air quality monitoring and ventilation systems not only in open-kitchen restaurants but also in other interiors with functionally different zones.

Spatial distributions of particle number size distributions generated during cooking processes and the impacts of range hoods

Cooking oil fume (COF) is associated with an increased risk of health effects. The particle number size distribution (PNSD) of COF presenting as lognormal structures is recognized as a key metric in determining its exposure toxicities, but the information of its spatial distributions and impacting factors are still lacking. This study conducted real-time monitoring COF PNSD during the cooking processes in a kitchen laboratory. Results showed that COF PNSD presented as a combination of two lognormal distributions. The peak diameters of PNSD inside the kitchen were: 385 nm (very close to the source), 126 nm (5 cm above the source), 85 nm (10 cm above the source) to 36 nm (breath point, 50 cm above the source), 33 nm (sucking surface of the ventilation hood), 31 nm (1 m horizontally to the source), and 29 nm (3.5 m horizontally to the source). The reasons of this observation was the sharp decrease of temperature from the pot to the indoor environment reduced the surface partial pressure of the COF particles and caused a large amount of semi-volatile organic carbons (SVOCs) with lower saturation ratios condensed on the COF surface. With the temperature difference became insignificant with the distance further to the source, the reduction of the supersaturation helped the gasification of these SVOCs. Dispersion led to a linearly horizontal decreases ((1.85 ± 0.10) × 10⁶#/cm³/m) in particle numbers with further distances, making the peak particle number concentrations decrease from 3.5 × 10⁵#/cm³ at the breath point to 1.1 × 10⁵#/cm³ at the point 3.5 m to the source. Cooking dishes also presented as mode diameters of 22-32 nm at the breath point. The amount of edible oil used in different dishes is positively correlated with the peak concentration of COF. Only increasing the exhaust force of the range hood cannot significantly change the sucked COF particle numbers and sizes, owning to that COF particles are mainly small sizes. New technologies on cleaning small size particles and efficient supplemental air should be given more considerations.

Impact of commercial cooking on urban PM2.5 and O3 with online data-assisted emission inventory

Commercial cooking (CC) is an intensive near-field source contributing to ambient PM_2.5 and O₃ concentration in urban areas. Compilation of CC emission inventory has been challenging due to the dynamic variation of the emission sector, which has resulted in data deficiencies including underestimated quantity and poor temporal-spatial resolution. In this study, we have developed a methodology that integrates existing emission statistics with online oil fumes monitoring (OOFM) data to create a highly spatiotemporally resolved emission inventory of CC. The new emission estimate differs from legacy inventory in emission quantity and temporal pattern. Using the emission data, the impacts of CC emission on local PM_2.5 and O₃ were evaluated using WRF-CMAQ and model-monitor data fusion tool of SMAT-CE in Shunde, China. The OOFM data-assisted emission inventory led to improved model performance for both model-predicted PM_2.5 and O₃ concentrations. The simulation results using the new inventory data showed that the CC emissions contributed 1.25±2 μg/m³ of PM_2.5, and accounted for 24±1 % of PM_2.5 concentration derived from local anthropogenic emissions. Moreover, a higher contribution of CC to PM_2.5 was predicted in areas with elevated CC emissions, while the contribution to O₃ was insignificant.

Size-fractionated ultrafine particles and their optical properties produced from heating edible oils in a kitchen laboratory

Cooking oil fume (COF) is an important source of indoor and outdoor air pollutants. COF generates a large number of organic compounds through volatilization and thermal oxidation, mainly including acids, alcohols, aldehydes and polycyclic aromatic hydrocarbons (PAHs), which can contribute 10 %-35 % to airborne organic particles in urban areas. COF not only affects human health owning to their small sizes, but also may absorb incident light due to the presence of brown carbon (BrC) chromophores in organic components. Therefore, we investigated size distributions and light absorption properties of particles produced from heating four types of edible oil. Results showed over 75 % of COF particles belonged to ultrafine particles (UFPs) and capable of absorbing light. The particle number size distributions for heating all edible oils were bimodal lognormal distribution, and the two mode diameters were within 27.9-32.2 nm and 187.7-299.6 nm. Both real-time monitoring and offline analyzing results show the average absorption coefficients of particles generated from heating soybean oil were much greater compare to those of heating other three edible oils. The mean AAE_370/520 for heating soybean oil, olive oil, corn oil and peanut oil were 1.877, 1.669, 1.745 and 1.288, respectively, indicating the presence of BrC chromophores. A large proportion of BrC identified by HPLC-DAD-Q-TOF-MS only contain carbon, hydrogen and oxygen, which are C_nH_2nO₂, C_nH_2n-2O₂, C_nH_2n-4O₂ and C_nH_2n-6O₂ (9 <n < 23), may belong to fatty acids. Their total light absorption at λ = 370 nm accounted for 16.75 %-54.56 % of the total absorption of methanol-soluble BrC. The findings provided scientific evidences for the significance of cooking emissions on ambient aerosol properties.

Maternal exposure to cooking oil fumes during pregnancy and autistic-like behaviors in Chinese preschoolers

There is growing evidence that cooking oil fumes (COFs) are harmful indoor air pollutants. However, there is a dearth of research investigating whether maternal COFs exposure during pregnancy may affect children's autistic-like behaviors in China. This study aimed to explore this association, and examine the effects of different cooking fuels and ventilation methods used by mothers on the presence of autistic-like behaviors. This study analyzed the survey data of the Longhua Child Cohort Study in 2017 with a total of 62,372 mothers enrolled in this study. A self-administrative questionnaire was used to collect information on socio-demographic characteristics, cooking habits during pregnancy, and autistic-like behaviors (measured using the Autism Behavior Checklist). After adjusting for potential confounders, the results showed that compared with children whose mothers never cooked during pregnancy, children whose mothers cooked sometimes, often, always during pregnancy had the higher risk of autistic-like behaviors. As the amounts of COFs exposed to and the frequency of cooking during pregnancy increased, the risk of a child's autistic-like behaviors also increased. Mothers using natural gas as cooking fuels had a lower risk of their child having autistic-like behaviors, compared with mothers using coal or other cooking fuels. Furthermore, pregnant women using ventilation measures during cooking significantly decreased likelihood of the presence of autistic-like behaviors in their children. These results suggest that maternal exposure to COFs during pregnancy may increase the likelihood of the presence of autistic-like behaviors in offspring. These findings support a recommendation that pregnant women should avoid exposure to COFs and use clean fuels and ventilation equipment in kitchens to reduce the risk of autistic-like behaviors in children.

Experiment and numerical investigation of inhalable particles and indoor environment with ventilation system

After the outbreak of COVID-19, the indoor environment has become particularly important in closed spaces, being a common concern in environmental science and public health, and of great significance for the building environment. To improve the indoor air quality and control the spread of viruses, the analysis of inhalable particles in indoor environments is critical. In this research, we study standards focused on inhalable particles and indoor environmental quality, as well as analyzing the movement and diffusion of indoor particles. Based on our analysis, we conduct an experimental study to determine the distribution of indoor inhalable particles of different sizes before and after diffusion under the conditions of underfloor air distribution. Furthermore, the mathematical modeling method is adopted to simulate the indoor flow field, particle trajectories, and pollutant dispersion process. The k-ε two-equation model is applied as the turbulence model in the numerical simulation, while the Lagrangian discrete phase model is adopted to trace the motion of particles and analyze the distribution characteristics of indoor particles. The results demonstrate that fine particles (i.e., those with size less than 0.5 μm) have a significant impact on the indoor particle concentration, while coarse particles (i.e., with size above 2.5 μm) have a greater influence on the total mass concentration of indoor particles. Small-sized particles can easily follow the airflow and diffuse to upper parts of the room. Overall, the effects of indoor particles on indoor air quality, including the potential threat of aerosol transmission of respiratory infectious diseases, are non-negligible. Application of the presented research can contribute to improving the health-related aspects of the building environment.

Emission characteristics of formaldehyde from natural gas combustion and effects of hood exhaust in Chinese kitchens

Formaldehyde (HCHO) is a well known carcinogen. While most studies investigate emission from wood-based materials, knowledge about releasing of HCHO by natural gas combustion is quite limited. This study conducted field measurements in 9 households to address this issue. We found that emission factor is mainly in the range of 50-200 mg_HCHO/m³_natural gas (median value is 85 mg/m³). Emission rate mainly falls into a range of 0.1-0.4 mg_HCHO/min (median value is 0.16 mg/min). It is also revealed that as the natural gas flow rate increases, the emission factor decreases with a statistically significant Spearman correlation coefficient of -0.46 (p < 0.05). The emission rate shows an opposite trend with a Spearman correlation coefficient of 0.48 (p < 0.05). Formaldehyde generated by natural gas combustion in kitchens can quickly disperse to an adjacent living room when kitchen door is open. A range hood can effectively remove formaldehyde in kitchens if kitchen window is open and kitchen door is closed. Its performance would decrease by half otherwise. These results imply a health co-benefit of reducing household usage of carbon-based natural gas in the age of carbon neutrality aiming climate change.

Stable C and N isotopes of PM2.5 and size-segregated particles emitted from incense stick and cigarette burning

This work measured the δ¹³C and δ¹⁵N signatures in PM_2.5 and size-segregated particles emitted from incense stick and cigarette burning in different brands or nicotine contents for pollution source identification indoors. Three popular brands of incense stick and cigarette were selected for experiments. A personal environmental monitoring sampler and a Sioutas cascade impactor were used to collect PM_2.5 and size-segregated particles, respectively, for isotopic signatures analyses. Our data showed that both δ¹³C and δ¹⁵N values were heavier from incense stick burning (δ¹³C: 27.3 ± 0.5; δ¹⁵N: 8.63 ± 1.35) than cigarette (δ¹³C: 28.5 ± 0.2; δ¹⁵N: 4.15 ± 0.69). The scatter plots of δ¹³C and TC/PM_2.5 and of δ¹⁵N and TN/PM_2.5 can be applied to distinguish particle pollution sources and assess the influence of cigarette burning to PM_2.5 according to different nicotine contents. The δ¹³C values in size-segregated particles were similar to incense stick or cigarette burning; the δ¹³C values in PM_2.5 were significantly higher than those in size-segregated particles. However, the nitrogen amount was too low in most of the size-segregated particles to analyze δ¹⁵N from incense stick and cigarette burning. These results suggest that the δ¹³C signatures on PM_2.5 cannot represent the isotopic characteristics of size-segregated particles and δ¹⁵N has limitation for pollution source identification of different particle sizes.

The Detection of Activities Occurring Inside Quick Service Restaurants That Influence Air Quality

Our attention was focused on the identification of activities affecting air quality, which occur in quick-service restaurants (QSR). The work was based on a measurement study of selected kebab stores in the Polish city of Wrocław. It demonstrated that activities taking place in kebabs altered air quality. The associated changes in air parameters such as temperature, relative humidity, CO₂ concentration, and the content of volatile organic compounds could be detected by utilizing a simple, multi-sensor device. In the measurement data, there were identified multidimensional patterns, which proved to be specific for the following categories of activities: Night Hours, Outlet Preparation, Food Preparation, Operation Hours, and Cleaning. Their occurrence was recognized by pattern recognition methods with a true positive rate greater than 99%. We demonstrated that the recognition may be based on measurements performed in various locations within the kebab store. Although patterns of the individual categories of activities largely varied between kebab stores, a similar performance of recognition was achieved for all restaurants. The obtained results entitled us to conclude that it is possible to detect activities of QSR, which influenced air quality, with the application of sensor technique and pattern recognition. The proposed approach may be applied to this type of object in general.

Household PM2.5 pollution in rural Chinese homes: Levels, dynamic characteristics and seasonal variations

Humans generally spend most of their time indoors, and fine particulate matter (PM_2.5) in indoor air can have seriously adverse effects on human health due to the long exposure time. This study conducted field measurements to explore seasonal variations of PM_2.5 concentrations in household air by revisiting the same rural homes in southern China and factors influencing indoor PM_2.5 concentrations were explored mainly by one-way ANOVA. The PM_2.5 concentrations of outdoor, kitchen and living room air were 38.9 ± 12.2, 47.1 ± 20.3 and 50.8 ± 24.1 μg/m³ in summer, respectively, which were 2.3 to 2.9 times lower than those in winter (p < 0.05). The lower indoor PM_2.5 pollution in summer was attributed to the transition to clean household energy and better ventilation. Fuel type can significantly affect PM_2.5 concentrations in the kitchen, with greater PM_2.5 pollution associated with wood combustion than electricity. Our study firstly found mosquito coil emission was an important contributor to PM_2.5 in the living room of rural households, which should be investigated further. Dynamic variations of PM_2.5 suggested that cooking, heating and mosquito coil emission can rapidly increase indoor PM_2.5 concentrations (up to one order of magnitude higher than baseline values), as well as the indoor/outdoor PM_2.5 ratios. This study had the first insight of seasonal differences of household PM_2.5 in the same rural homes using real-time monitors, confirming the different patterns and characteristics of household PM_2.5 pollution in different seasons.

Frequent occurrence of respiratory symptoms in children is associated with exposure to air pollution, land use types, and parental mental health in the Greater Taipei area

Although studies have investigated the individual effects of air pollution, land use types, and parental mental health on children's respiratory health, few studies have examined the effects of these risk factors simultaneously in children aged <2 years. We investigated the effects of exposure to air pollution, land use types surrounding residences, and parental mental health on the frequent occurrence of respiratory symptoms in children aged <2 years in the Greater Taipei area. Participants were recruited from an ongoing Taiwanese birth cohort study. We analyzed the data of the participants who had been recruited from January 2011 to April 2014 and had responded to the follow-up questionnaires at 6, 12, and 24 months. Self-administered questionnaires were used to collect participants' sociodemographic background and health, such as respiratory symptoms, and parental mental health. Pre- and postnatal pollution levels were estimated using the spatial interpolation technique (ordinary kriging) at children's residential addresses. Land use types surrounding participants' homes were evaluated by performing buffer analysis. Multiple logistic regression analyses were conducted to examine the effects of risk factors on the frequent occurrence of child respiratory symptoms in children aged 6, 12, and 24 months. We included 228, 360, and 441 children aged 6, 12, and 24 months, respectively. Our results indicated that postnatal exposure to PM_2.5 and O₃ was positively associated with children's respiratory symptoms. Traffic-related land-use types, sports facilities, and commercial land surrounding homes exerted adverse effects on children's respiratory symptoms, whereas the presence of schools in the neighborhood was beneficial. Parental mental health was also associated with children's respiratory symptoms. Postnatal exposure to air pollution and land use types surrounding residences were associated with respiratory health in children aged <2 years. The residential environment is a critical factor affecting children's respiratory health of children aged <2 years.

A New Approach to Characterizing the Partitioning of Volatile Organic Compounds to Cotton Fabric

Chemical partitioning to surfaces can influence human exposure by various pathways, resulting in adverse health consequences. Clothing can act as a source, a barrier, or a transient reservoir for chemicals that can affect dermal and inhalation exposure rates. A few clothing-mediated exposure studies have characterized the accumulation of a select number of semi-volatile organic compounds (SVOCs), but systematic studies on the partitioning behavior for classes of volatile organic compounds (VOCs) and SVOCs are lacking. Here, the cloth-air equilibrium partition ratios (K_CA) for carbonyl, carboxylic acid, and aromatic VOC homologous series were characterized for cellulose-based cotton fabric, using timed exposures in a real indoor setting followed by online thermal desorption and nontargeted mass spectrometric analysis. The analyzed VOCs exhibit rapid equilibration within a day. Homologous series generally show linear correlations of the logarithm of K_CA with carbon number and the logarithms of the VOC vapor pressure and octanol-air equilibrium partition ratio (K_OA). When expressed as a volume-normalized partition ratio, log K_{CA_V} values are in a range of 5-8, similar to the values for previously measured SVOCs which have lower volatility. When expressed as surface area-normalized adsorption constants, K_{CA_S} values suggest that equilibration corresponds to a saturated surface coverage of adsorbed species. Aqueous solvation may occur for the most water-soluble species such as formic and acetic acids. Overall, this new experimental approach facilitates VOC partitioning studies relevant to environmental exposure.

Impact of the Restaurant Chimney Emissions on the Outdoor Air Quality

The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest mean levels of CO (64.8 ± 44.3 ppm), CO2 (916.7 ± 463.4 ppm), VOCs (105.1 ± 61.3 ppm), NO2 (4.2 ± 2.4 ppm), and SO2 (8.0 ± 7.4 ppm) were recorded in chimneys of the grilling restaurants. Similarly, the highest levels of all pollutants were recorded in the areas adjacent to the grilling restaurants rather than other types.

The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens

Commercial cooking has higher intensity and more severe instantaneous cooking pollution from volatile organic chemicals compared to home cooking, making health risk assessment of occupational exposure for chefs a priority. In this study, chefs from three cooking styles of kitchens, including steaming, frying, and grilling, were selected to investigate the external and internal exposures, health risks and effects of several typical aromatic hydrocarbons (benzene, toluene and naphthalene). Naphthalene was found to be the most concentrated contaminant in air samples among the different kitchens, while benzene had the lowest concentration. The concentration of toluene in frying kitchens was significantly higher than that in steaming kitchens. Air concentrations of toluene in frying kitchens, as well as benzene concentrations in grilling kitchens exceeded the standard level according to indoor air quality standard (GB/T18883-2002). Regarding the metabolites of pollutants in urine, the content of S-benzylmercapturic acids (S-BMA) for frying chefs was significantly higher than that for other cooking styles of chefs, which was consistent with the relatively higher air concentrations of toluene. There was a good correlation between internal and external exposure of the pollutants. The level of oxidative stress was influenced by 2-hydroxynaphthalene (2-OHN) and S-BMA, indicating the potential health risks of these occupational exposed chefs. This study indicates the need to improve the monitoring of typical aromatic hydrocarbons, as well as to investigate their potential health effects in large-scale groups, and improve the ventilation in kitchens.

Feasibility and acceptability of monitoring personal air pollution exposure with sensors for asthma self-management

Background

Exposure to fine particulate matter (PM_2.5) increases the risk of asthma exacerbations, and thus, monitoring personal exposure to PM_2.5 may aid in disease self-management. Low-cost, portable air pollution sensors offer a convenient way to measure personal pollution exposure directly and may improve personalized monitoring compared with traditional methods that rely on stationary monitoring stations. We aimed to understand whether adults with asthma would be willing to use personal sensors to monitor their exposure to air pollution and to assess the feasibility of using sensors to measure real-time PM_2.5 exposure.

Methods

We conducted semi-structured interviews with 15 adults with asthma to understand their willingness to use a personal pollution sensor and their privacy preferences with regard to sensor data. Student research assistants used HabitatMap AirBeam devices to take PM_2.5 measurements at 1-s intervals while walking in Philadelphia neighborhoods in May–August 2018. AirBeam PM_2.5 measurements were compared to concurrent measurements taken by three nearby regulatory monitors.

Results

All interview participants stated that they would use a personal air pollution sensor, though the consensus was that devices should be small (watch- or palm-sized) and light. Patients were generally unconcerned about privacy or sharing their GPS location, with only two stating they would not share their GPS location under any circumstances. PM_2.5 measurements were taken using AirBeam sensors on 34 walks that extended through five Philadelphia neighborhoods. The range of sensor PM_2.5 measurements was 0.6–97.6 μg/mL (mean 6.8 μg/mL), compared to 0–22.6 μg/mL (mean 9.0 μg/mL) measured by nearby regulatory monitors. Compared to stationary measurements, which were only available as 1-h integrated averages at discrete monitoring sites, sensor measurements permitted characterization of fine-scale fluctuations in PM_2.5 levels over time and space.

Conclusions

Patients were generally interested in using sensors to monitor their personal exposure to PM_2.5 and willing to share personal sensor data with health care providers and researchers. Compared to traditional methods of personal exposure assessment, sensors captured personalized air quality information at higher spatiotemporal resolution. Improvements to currently available sensors, including more reliable Bluetooth connectivity, increased portability, and longer battery life would facilitate their use in a general patient population.

Supplementary Information

The online version contains supplementary material available at 10.1186/s40733-021-00079-9.

Real-time molecular characterization of air pollutants in a Hong Kong residence: Implication of indoor source emissions and heterogeneous chemistry

Due to the high health risks associated with indoor air pollutants and long-term exposure, indoor air quality has received increasing attention. In this study, we put emphasis on the molecular composition, source emissions, and chemical aging of air pollutants in a residence with designed activities mimicking ordinary Hong Kong homes. More than 150 air pollutants were detected at molecular level, 87 of which were quantified at a time resolution of not less than 1 hour. The indoor-to-outdoor ratios were higher than 1 for most of the primary air pollutants, due to emissions of indoor activities and indoor backgrounds (especially for aldehydes). In contrast, many secondary air pollutants exhibited higher concentrations in outdoor air. Painting ranked first in aldehyde emissions, which also caused great enhancement of aromatics. Incense burning had the highest emissions of particle-phase organics, with vanillic acid and syringic acid as markers. The other noteworthy fingerprints enabled by online measurements included linoleic acid, cholesterol, and oleic acid for cooking, 2,5-dimethylfuran, stigmasterol, iso-/anteiso-alkanes, and fructose isomers for smoking, C₂₈ -C₃₄ even n-alkanes for candle burning, and monoterpenes for the use of air freshener, cleaning agents, and camphor oil. We showed clear evidence of chemical aging of cooking emissions, giving a hint of indoor heterogeneous chemistry. This study highlights the value of organic molecules measured at high time resolutions in enhancing our knowledge on indoor air quality.

Residential cooking and use of kitchen ventilation: The impact on exposure

Cooking is one of the most significant indoor sources of particles. This study investigated residential cooking and kitchen ventilation behaviors in Canadian homes, using data from 132 households in Halifax and Edmonton. Only 27% of the cooking activities were conducted with added ventilation (range hood use 10%, window opening 15%, and both 2%). The use pattern of the range hood was associated with mealtime and cooking method/device. The frequency of window opening was influenced by season and did not show a clear linkage to ventilation for cooking. Fine particle (PM_2.5) decay rates, source strengths, emission masses, and exposure levels were estimated for cooking activities under different ventilation conditions. The results demonstrated the effect of kitchen ventilation on PM_2.5 removal. Using a range hood and (or) opening kitchen windows increased the geometric mean (GM) decay rate by a factor of two. The GM source strength from cooking was 0.73 mg min^-1 (geometric standard deviation (GSD) = 4.3) over an average cooking time of 17 minutes (GSD = 2.6). The GM emission mass was 12.6 mg (GSD = 5.3). The GM exposure from a single cooking event was 12 µg m^-3 h (GSD = 6.6). The average number of cooking events per day was 2.4 (SD = 1.5) times. Cooking contributed about 22% to the total daily PM_2.5 exposure in participating homes. The frequency and duration of cooking conducted at various temporal scales (mealtime, weekday/weekend, and season), as well as the use of different methods and devices, can support more accurate modeling of the impact of cooking on indoor air quality and human exposure.Implications: The inadequate use of ventilation during cooking highlights the need for educational programs on cooking exposures and ventilation strategies, such as running a range hood fan or opening kitchen windows when possible. Exposures in newly built homes might be a bigger concern than older homes if not providing sufficient ventilation during cooking, due to the tighter building envelopes.

Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant

During the COVID-19 pandemic, restaurant sanitation and disinfection have become more important than ever although customers can hardly check visually. The most recent research argues that one invisible element leaving people vulnerable to the health effects of COVID-19 is particulate matter (PM), micron-sized particles known to cause acute or chronic respiratory illnesses, including lung cancer. While research shows PM is emitted from cooking, this study examines indoor PM pollution of an open-kitchen full-service chain restaurant, where commercial cooking occurs in the dining room, as a case study. The results of a week-long field test showed offensively harmful levels of PM₁₀ and PM_2.5, far beyond US EPA and WHO standards, while ambient outdoor PM associated with the sample restaurant was safe. The study reveals that working or frequently dining in an open-kitchen restaurant where grilling or frying takes place is likely to cause respiratory health problems and elevate susceptibility to COVID-19 unless surveillance and preventative measures are taken. Based on our findings, implications and recommendations for the industry are provided.

Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils

Measurement of cooking-associated air pollution indoors is an integral part of exposure monitoring and human health risk assessment. There is a need for easy to use, fast, and economical detection systems to quantify the various emissions from different sources in the home. Addressing this challenge, a colorimetric sensor array (CSA) is reported as a new method to characterize volatile organic compounds produced from cooking, a major contributor to indoor air pollution. The sensor array is composed of pH indicators and aniline dyes from classical spot tests, which enabled molecular recognition of a variety of aldehydes, ketones, and carboxylic acids as demonstrated by hierarchical clustering and principal component analyses. To demonstrate the concept, these CSAs were employed for differentiation of emissions from heated cooking oils (sunflower, rapeseed, olive, and groundnut oils). Sensor results were validated by gas chromatography-mass spectrometry analysis, highlighting the potential of the sensor array for evaluating cooking emissions as a source of indoor air pollution.

Impacts of electronic cigarettes usage on air quality of vape shops and their nearby areas

With the rapid growth of the electronic cigarette (e-cig) market, there is an increasing number of vape shops that exclusively sell e-cigs. The use of e-cigs in the vape shop is a primary source of indoor particles, which might transport to its nearby indoor spaces in the multiunit setting. In this study, six pairs of vape shops and neighboring businesses in Southern California were recruited for real-time measurements of particulate pollutants between February 2017 and October 2019. The mean (SD) particle number concentration (PNC) and PM_2.5 concentration in the studied vape shops were 2.8 × 10⁴ (2.3 × 10⁴) particles/cm³ and 276 (546) μg/m³, which were substantially higher than those in neighboring businesses and outdoor areas. In addition, 24-h time-weighted average (TWA) nicotine sampling was conducted in the six pairs and three additional pairs. Nicotine was detected in the air of all the studied vape shops and neighboring businesses, in which the mean (SD) concentration was 2.59 (1.02) and 0.17 (0.13) μg/m³, respectively. Inside vape shops, the dilution-corrected vaping density (puffs/h/100 m³) is a strong predictor of the particle concentration, and nicotine concentration highly depends on the air exchange rate (AER). Out of the six studied pairs, PNCs in five vape shops and PM_2.5 in two vape shops were significantly correlated with those in their neighboring businesses. This correlation was stronger when the door of the vape shop was closed. When the door was open, environmental electronic vaping (EEV) aerosols, especially smaller particles, could transport from the vape shop to the outdoor environment. Overall, e-cig usage in the vape shop impacts both its own and nearby air quality, raising concerns regarding the risk of exposure to EEV aerosols in the surrounding environments.

Occupational exposure and health risks of volatile organic compounds of hotel housekeepers: Field measurements of exposure and health risks

Hotel housekeepers represent a large, low-income, predominantly minority, and high-risk workforce. Little is known about their exposure to chemicals, including volatile organic compounds (VOCs). This study evaluates VOC exposures of housekeepers, sources and factors affecting VOC levels, and provides preliminary estimates of VOC-related health risks. We utilized indoor and personal sampling at two hotels, assessed ventilation, and characterized the VOC composition of cleaning agents. Personal sampling of hotel staff showed a total target VOC concentration of 57 ± 36 µg/m3 (mean ± SD), about twice that of indoor samples. VOCs of greatest health significance included chloroform and formaldehyde. Several workers had exposure to alkanes that could cause non-cancer effects. VOC levels were negatively correlated with estimated air change rates. The composition and concentrations of the tested products and air samples helped identify possible emission sources, which included building sources (for formaldehyde), disinfection by-products in the laundry room, and cleaning products. VOC levels and the derived health risks in this study were at the lower range found in the US buildings. The excess lifetime cancer risk (average of 4.1 × 10-5 ) still indicates a need to lower exposure by reducing or removing toxic constituents, especially formaldehyde, or by increasing ventilation rates.

Indoor emissions of total and fluorescent supermicron particles during HOMEChem

Inhalation of particulate matter is associated with adverse health outcomes. The fluorescent portion of supermicron particulate matter has been used as a proxy for bioaerosols. The sources and emission rates of fluorescent particles in residential environments are not well-understood. Using an ultraviolet aerodynamic particle sizer (UVAPS), emissions of total and fluorescent supermicron particles from common human activities were investigated during the HOMEChem campaign, a test-house investigation of the chemistry of indoor environments. Human occupancy and activities, including cooking and mopping, were found to be considerable sources of indoor supermicron fluorescent particles, which enhanced the indoor particle concentrations by two orders of magnitude above baseline levels. The estimated total (fluorescent) mass emission rates for the activities tested were in the range of 4-30 (1-11) mg per person meal for cooking and 0.1-4.9 (0.05-4.7) mg/h for occupancy and mopping. Model calculations indicate that, once released, the dominant fate of coarse particles (2.5-10 micrometer in diameter) was deposition onto indoor surfaces, allowing for the possibility of subsequent resuspension and consequent exposures over durations much longer than the ventilation time scale. Indoor coarse particle deposition would also contribute to soiling of indoor surfaces.

Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China

Cooking emissions are both indoor and outdoor sources for fine particulate matter (PM2.5) but their contributions are often ignored. The PM2.5-bound organic compounds, including alkanols, alkanes, monocarboxylic acids, dicarboxylic acids, and polycyclic aromatic hydrocarbons (PAHs) were determined in the emissions from the most popular types of restaurants in the capital city of northwestern China. The mean concentration of total quantified organic compounds (Σ_{PM_O}) ranged from 1112 to 32,016 ng m-3, with the maximum for the Chinese barbecue restaurants. The Σ_{PM_O} accounted for an average of 11% of PM_2.5 mass, demonstrating their significances in the cooking emissions. Hexadecanoic acid (C₁₆) and 1-hexadecanol (C₁₆) were considered as the tracers for stir-frying, steaming, and boiling which are usually applied in the traditional Chinese cuisines; 1-undecanol (C₁₁), 9-fluorenone, and indeno[1,2,3-cd]pyrene were found to be potential markers for grilling and deep-frying which are widely applied in the Western style cooking method. The PAH diagnostic ratios also illustrated their representatives to distinguish the emissions from traditional Chinese cuisines and the Western-style restaurants. The estimated carcinogenic risks for the restaurants that consumed a large amount of oils and employed high temperature cooking methods (e.g., barbecuing and deep-frying) were 2.6-4.2 times exceeded the international safety limit. The organic profiles obtained in this study could be contributed to refine PM_2.5 source apportionment in urban areas in northwestern China. The estimations of potential cancer risks urge the establishment of more stringent legislations to protect the health of the catering staffs.

Chemical and stable isotopic characteristics of PM2.5 emitted from Chinese cooking

This study investigated the characteristics of air pollutants generated from preparing Chinese cuisine and analyzed the isotopic compositions of carbon and nitrogen in particulate matter with a diameter <2.5 μm (PM_2.5) to source apportionment study. The CO and CO₂ concentrations and temperatures were measured using suitable instruments in real time during cooking, including stir-fry, fry, deep-fry, hot-pot, and mixed cooking, and periods with non-cooking. Personal environmental monitoring instruments were used to collect PM_2.5 for carbon and nitrogen elements and isotopes analysis. Our data indicated that the concentrations of CO and CO₂ and the temperature were higher during periods of cooking, especially for the fry and stir-fry methods, than during periods with non-cooking. The concentrations of PM_2.5, total carbon, and total nitrogen were also higher during cooking; the maximum concentrations were measured during fry. The values of δ¹³C were considerably lower during the periods of cooking (mean: -28.15‰) than during non-cooking (-27.18‰). The average values of δ¹⁵N were 8.63‰ and 11.74‰ during deep-fry and hot-pot cooking, respectively. The δ¹³C values can be used to distinguish between cooking and other non-cooking sources and further assess the effect of different cooking activities on PM_2.5. The δ¹⁵N only can be used to investigate the effect of deep-fry on PM_2.5. Moreover, the δ¹³C signature suggested that fry emits higher products of incomplete combustion than do other cooking activities. These findings can assist in pollution source identification of PM_2.5, emission control, and the study of combustion characteristics.

A novel model for regional indoor PM2.5 quantification with both external and internal contributions included

PM_2.5 (particulate matter with an aerodynamic size ≤ 2.5 μm) of indoor origins is a dominant contributor to the overall air pollution exposure. Although some sophisticated models have been developed to simulate indoor air quality for individual households, it is still challenging to quantify indoor PM_2.5 on a regional scale, which is critical for health impact assessments. In this study, a new model was developed to predict indoor PM_2.5 concentrations by quantifying the external penetration, as well as the internal contributions. The model was parameterized based on a set of simultaneously measured indoor and outdoor PM_2.5 concentrations at five-second temporal resolution for 53 households in Beijing. This study found that indoor PM_2.5 concentrations were significantly correlated with those in the outdoor environment with an approximately 1-h lag-time on average. Outdoor-to-indoor penetration dominated the contribution to indoor PM_2.5 during polluted hours with relatively high ambient PM_2.5 concentrations, while the indoor PM_2.5, during clean hours, was contributed by internal sources, including smoking, cooking, incense burning, and human disturbance. The influence of windows, house area, and air purifier use was addressed in the new model. The model was applied to evaluate indoor PM_2.5 concentrations in six urban districts of Beijing via an uncertainty analysis. The model was developed based on and applied to households using clean residential energy, and it would be interesting also important to evaluate it in households using solid fuels.

Exposure assessment of emissions from mobile food carts on New York City streets

Food carts are common along streets in cities throughout the world. In North America, food cart vendors generally use propane, charcoal, or both propane and charcoal (P and C) for food preparation. Although cooking emissions are known to be a major source of indoor air pollution, there is limited knowledge on outdoor cooking's impact on the ambient environment and, in particular, the relative contribution of the different cooking fuels. This field study investigated the air pollution the public is exposed to in the micro-environment around 19 food carts classified into 3 groups: propane, charcoal, and P and C carts. Concentrations near the food carts were measured using both real-time and filter-based methods. Mean real-time concentrations of PM2.5, BC2.5, and particle counts were highest near the charcoal food carts: 196 μg/m3, 5.49 μg/m3, and 69,000 particles/cm3, respectively, with peak exposures of 1520 μg/m3, 67.9 μg/m3, and 235,000 particles/cm3, respectively. In order of pollution emission impacts: charcoal > P and C > propane carts. Thus, significant differences in air pollution emissions occurred in the vicinity of mobile food carts, depending on the fuel used in food preparation. Local air pollution polices should consider these emission factors in regulating food cart vendor operations.

Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions

The study attempts to compare the total annual emissions of selected air pollutants emitted during occasional grilling and the emission of the same pollutants from small domestic heating installations. For this purpose, in the absence of any data on the emission of pollutants during grilling processes, tests were carried out consisting of measuring the concentration of air pollutants in exhaust streams from two types of grills (solid fuel grill powered by charcoal briquette and gas grill powered by liquid propane), using popularly prepared dishes (previously marinated meat and raw, seasoned mixed vegetables). The concentrations of PM2.5, CH4, CO, CO2, H2O, NH3, N2O, NO, NO2, SO2 were measured in the exhaust stream from both grills using a particulate matter (PM) measuring device and a portable spectrometer, separately while grilling the same portions of meat and vegetables. Then, considering the available data on Poles’ barbecue habits, the emissions that are released into the air during occasional grilling were estimated. The calculated emissions were compared with the data on emissions from domestic heating installations used in Poland. It has been shown that during grilling, as much as 2.30, 92.07, 4.11, 3.83, 2.96, and 9.81 Gg of PM2.5, CO, NOx, SO2, NH3, and CH4 may be released into the atmosphere in Poland, respectively. In the case of PM, the amount of the pollutant emitted to the air is over 100 times lower than the emissions caused by the operation of small heating installations. In the case of other pollutants, the differences are smaller. Nevertheless, emissions from grills should not be underestimated as, in certain periods of the year, these sources may be responsible for not meeting the air quality standards in selected areas of the country, and thus the excessive exposure of people to pollutants resulting in negative health consequences. Therefore, attention was paid to the legitimacy of abandoning the use of charcoal and charcoal briquette grills and replacing them with gas-powered grills or electric ones, not only due to the health benefits of food and lower human exposure, but also by the reason of ecological values.

Feasibility of using bed filters packed with rice-straw-based activated carbon and selected biomass waste for the control of frying fume exhaust

Open-air burning of rice straw (RS) on sites after harvesting produces tremendous amounts of air pollutants in Southeast Asia. Additionally, cooking oil smoke (COS) from high-temperature frying is classified as "Probably carcinogenic to humans" (Group 2A) by the International Agency for Research on Cancer. To mitigate the air pollution from COS, RS was recycled to prepare activated carbon (AC), which was used as a bed filter (BF) packing material for COS removal, and to our best knowledge, this study is the first one. Besides, a negative air ionizer (NAI) was firstly utilized to enhance the removal efficiency (η) of COS particles. Other biomass waste, including tea leaves (TL), wood dust (WD), rice hulls (RH), and coffee grounds (CG), were also used as packing materials for comparison. Specific surface area and pore volume of the packing materials were determined by nitrogen adsorption/desorption isothermal. Laser airborne particle counters and volatile organic compound (VOC) monitors (photoionization detector) were utilized for real-time recording of the particle and VOC concentration of COS. Economic assessments for the control of COS was also conducted. For submicron particles, the removal efficiency of the BFs ranged from 0 to 98% and the AC filter had the highest quality factor. The NAI remarkably enhanced the η value and filter quality factor. For the removal of particles larger than 2.5 μm, all BFs had η > 96%. The removal efficiency of volatile organic compounds (VOCs) (η_VOC) of the test BFs ranged from 18.22 to 90.8%. The AC filter had the largest pore volume (0.432 cm³/g) and surface area (877 m²/g) among all packing materials, causing this filter to have the highest η_VOC and adsorption capacity (over 28.3 mg-VOCs/g-AC). The annual operating costs of the TL, WD, RH, CG, and AC filters were 319.4, 23.3, 29.1, 189.4, and 62.9 US$, respectively. Therefore, using RS to prepare an AC bed filter for the removal of COS is a practical and sustainable strategy for COS control.

Association between microenvironment air quality and cardiovascular health outcomes

Exposure to fine particulate matter (PM_2.5) is associated with cardiovascular disease risk. To date, there are few studies on short-term PM_2.5 exposure in different microenvironments and its impact on immediate health effects, particularly in the Southeast Asia region. This study assessed PM_2.5 concentrations in different microenvironments in a densely populated city in the tropics using low-cost personal PM_2.5 sensors as well as their associations with acute cardiovascular health outcomes. A total of 49 adult participants affiliated with the National University of Singapore (NUS) community were recruited. Personal low-cost sensors were used to measure PM_2.5 concentrations between September 2017 and March 2019. Demographic information and time-activity patterns were collected using questionnaires. Wilcoxon pairwise comparisons were used to determine statistical differences between PM_2.5 exposures at 18 different microenvironments. Generalized Estimating Equations (GEE) models were used to assess the association between PM_2.5 exposure and blood pressure as well as heart rate. All models were adjusted for age, sex, body mass index, physical activity, temperature, duration of exposure, and baseline cardiovascular parameters. Significant differences in PM_2.5 concentrations were observed across different microenvironments. Air-conditioned offices and tertiary teaching spaces had the lowest (median = 13.1 μg/m³) and hawker centres had the highest (median = 32.0 μg/m³) PM_2.5 concentrations. Significant positive associations between PM_2.5 exposure and heart rate (β = 0.40, p = 4.6 × 10^-5) as well as diastolic blood pressure (β = 0.16, p = 0.0077) were also observed. Short-term exposure to PM_2.5 was significantly associated with higher heart rate and blood pressure. Further work is needed to investigate the variations within each type of microenvironment and expand the study to other sub-populations such as the elderly and children.

Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork

Meat-grilling restaurants are considered to be residential emission sources of air pollutants. To investigate the emission characteristics of particulate matter (PM), odors, and volatile organic compounds (VOCs) from the grilling of meat, a grilling apparatus equipped with butane gas burners was used to grill pork belly and marinated pork ribs in a laboratory setting. When grilling the pork belly, the emission factor for PM with a diameter of 2.5 μm or below (PM_2.5) was 754 mg-PM·kg-meat^-1, accounting for 99% of total suspended particles (TSPs), while that of the marinated pork ribs was 137 mg-PM·kg-meat^-1 (96% of TSPs). Ammonia and acetaldehyde were the most common odors emitted during grilling at 43-88 mg·kg-meat^-1 and 22-30 mg·kg-meat^-1, respectively. Aldehydes were the most significant contributor to total odor intensity (36%-67%). Benzene, vinyl acetate, and hexene were the most abundant VOCs for the pork belly, while butane, vinyl acetate, and n-dodecane were the most abundant for the marinated ribs. Among the VOCs emitted from the pork grilling process, hexene, butane, and toluene were the dominant ozone precursors. The information obtained in this study is useful for furthering the understanding of the characteristics of air pollutants emitted from actual meat-grilling restaurants. Additionally, knowledge of the PM, odor, and VOC emission characteristics and their emission factors is useful for establishing management strategies for air pollutants from meat-grilling restaurants.

Indoor thermal environment and air quality in Chinese-style residential kitchens

This paper reviews the published literature on indoor thermal environment and air quality in Chinese-style residential kitchens (CRKs). The paper first discusses typical characteristics of CRKs, including kitchen layout, cooking methods, and ventilation systems used. Next, the paper describes the current state of the indoor thermal environment and air quality in CRKs. Finally, this paper summarizes measures to control and improve the environment inside CRKs. The results indicate that the indoor environment of CRKs is too hot in summer and exhibits a large vertical temperature difference. No appropriate model was available for accurately evaluating the thermal environment in CRKs. At the same time, CRKs are highly polluted by COx, NOx, TVOC, and particulate matter (PM). Although existing exhaust hoods could improve the indoor environment to some extent, the use of a combined exhaust, make-up air, and air-conditioning system should be considered to provide a comfortable and healthy environment in CRKs.

Impact of Grilling Meat or Fish at Home on Peak Expiratory Flow Rate in Adults With Asthma

Grilling, a common cooking method worldwide, can produce more toxic gases than other cooking methods. However, the impact of frequently grilling meat or fish at home on airflow limitation in adult asthma has not been well elucidated. We performed a prospective cohort study of 91 adult patients with asthma enrolled from 2 university hospitals. Of the patients, 39 (42.9%) grilled meat or fish at least once a week and 52 (57.1%) less than once a week. Patients who grilled at least once a week tended to have lower peak expiratory flow rate (PEFR) than those who grilled less than once a week (median, 345.5 L/min; 95% confidence interval [CI], 291.8–423.2 L/min vs. median, 375.1 L/min; 95% CI, 319.7–485.7 L/min; P = 0.059). Among patients with severe asthma who received step 4-5 treatment, PEFR was significantly lower in patients who grilled at least once a week compared with those who grilled less than once a week (median, 297.8 L/min; 95% CI, 211.3–357.7 L/min vs. median, 396.1 L/min; 95% CI, 355.0–489.6 L/min; P < 0.001). Our results suggest that the frequency of grilling meat or fish at home may affect PEFR in asthmatic patients, especially those with severe asthma who needed a high level of asthma treatment.

Characteristics and health risk assessment of volatile organic compounds (VOCs) in restaurants in Shanghai

Volatile organic compounds (VOCs) are important precursors of ozone and atmospheric particulates that have attracted extensive attention worldwide. Cooking emissions, the chemical characteristics of which vary dramatically due to different cooking styles, are a main source of ambient VOCs, especially in large cities. This research focused on the emission characteristics of VOCs from six types of restaurants in Shanghai: hot pot (HP), Sichuan cuisine (SC), Cantonese cuisine (CS), seafood (SF), Western fast food (WFF), and authentic Shanghai cuisine (ASC). It was found that HP, which discharged cooking fumes indoors, produced the highest mass concentration of VOCs (1900.2 ± 364.8 μg m^-3), followed by SC (1403.7 ± 403.8 μg m^-3), WFF (656.0 ± 156.9 μg m^-3), SF (638.6 ± 145.1 μg m^-3), CC (632.7 ± 127.7 μg m^-3), and ASC (612.3 ± 51.3 μg m^-3), the cooking fumes from which were collected by emission extraction stacks. Additionally, the VOC species from each cuisine were mainly low carbon substances. Alkanes were the major VOC pollutants from all six cuisines, accounting for 34.4-71.7%. The coefficient divergence values were 0.287-0.593, suggesting that there were differences between the cuisines in the present study. Ozone formation potential and secondary organic aerosol formation potential indicated that O-VOCs and aromatics were the largest contributors. Health risk assessment of VOCs via non-carcinogenic risk values (HQ) and carcinogenic risk values (RISK) indicated that frying, grilling, and stir-frying had relatively large impacts on human health. VOCs collected in emission extraction stacks were significantly higher risk compared with those in the indoor environment, but the RISK score of the HP restaurant was larger, second only to SC. The HQ and RISK values of 1,3-butadiene, acetaldehyde, and trichloroethylene in the HP restaurant all exceeded US EPA standards, indicating that long-term exposure in an HP restaurant would have a significant impact on human health and might carry a potential cancer risk.

A RADIATION DOSIMETRY ASSESSMENT OF WORKERS IN GREEK STYLE ROTISSERIES THAT USE PELLETS CONTAMINATED BY 137Cs AND 90Sr

This work evaluates the 137Cs and 90Sr content of wood pellets of the Greek energy market and additionally calculates worker exposure in Greek catering establishments (rotisseries). Wood pellets and ash samples were analysed through high resolution gamma-ray spectroscopy and liquid scintillation. Imported pellets had higher 137Cs concentrations, especially pellets that were imported in bulk. Greek pellets had very smaller 137Cs amounts. Despite the high variation in 137Cs content the 137Cs exemption levels were not exceeded in any case. However, if an enrichment factor of 300 is assumed, some ashes samples may exceed 13000 Bq/kg. The highest amounts of 90Sr were measured in ashes from pellets manufactured abroad in 2015, with up to 1060 Bq/kg. A linear regression model of the ratio of 137Cs to 90Sr activity followed our data well, and other sets of data partially. A dosimetry assessment of kitchen employees revealed that maximum possible dose intake reached 400 nSv/year.

Impacts of air conditioning on air quality in tiny homes in Hong Kong

The risk of developing sick building syndrome is known to be higher in air-conditioned than naturally ventilated spaces. In Hong Kong, air conditioning (AC) is commonly used in homes to relieve summer heat stress. This study aims to assess the air quality impacts of AC in tiny homes called SDUs (sub-divided units). Poor ventilation and stronger heat stress in such informal housing could necessitate the use of AC. Predicted mean vote (PMV), CO, CO₂, PM10, PM2.5 and VOCs were continuously monitored for 72 h in eight SDUs. PMV was ≥2 ('warm') in 75% of the SDUs at sleeping time (after 22:00), implying an 80% dissatisfaction among the occupants. During AC use, the mean concentrations of CO and CO₂ increased from 220 to 905 μg/m³ (+312%) and from 920 to 1711 mg/m³ (+86%) respectively. The highest CO₂ level (3758 mg/m³) was observed in a 3-person household (one more than other SDUs). The overall impacts on PM10 (+4%) and PM2.5 (+19%) were relatively insignificant. Reduced ventilation in air-conditioned homes facilitated the accumulation of VOCs (mean change: +22%). The findings could inform building design and modify AC usage practice to improve the indoor environment.

Effects of Legal Regulation on Indoor Air Quality in Facilities for Sensitive Populations - A Field Study in Seoul, Korea

Facilities for sensitive populations have increased in Korea; and its indoor air quality (IAQ) was strictly regulated by the Korean government compared to other facilities. However, merely public facilities on certain level of total floor area were lawfully regulated. This study aims to characterize the indoor environment at facilities for sensitive populations in Korea and investigate the effects of legal regulation on IAQ throughout the duration of 1 year. Sixty facilities for sensitive populations were investigated. Particulate matter (PM₁₀), nitrogen dioxide (NO₂), carbon dioxide (CO₂), carbon monoxide (CO), total bacteria count (TBC), total volatile organic compound (TVOC), formaldehyde (HCHO), radon (Rn), ozone (O₃), asbestos, fine particulate matter (PM_2.5), and volatile organic compounds (VOCs) were target pollutants. As a result, none of the rooms' concentration of CO, NO₂, O₃, Rn, asbestos, and VOCs exceeded the Korean Standard of Indoor Air Quality, while some rooms' concentration of other pollutants exceeded the KSIAQ. Statutory facilities had lower indoor pollutant concentrations and exceedance rates due to efficient ventilation system and the lack of kitchen location within the building, as opposed to non-statutory facilities. In addition, the VOCs had significant differences depending on the number of years it took for the building to be constructed. To reduce the indoor pollutants concentrations, efficient ventilation systems should be installed while controlling the main sources of pollutants. In addition, construction and remodeling using eco-friendly materials should be considered. The standards of IAQ for small size facilities should be included in the KSIAQ in the future.

Comparison of PM2.5 emission rates and source profiles for traditional Chinese cooking styles

The number of restaurants is increasing rapidly in recent years, especially in urban cities with dense populations. Particulate matter emitted from commercial and residential cooking is a significant contributor to both indoor and outdoor aerosols. The PM_2.5 emission rates and source profiles are impacted by many factors (cooking method, food type, oil type, fuel type, additives, cooking styles, cooking temperature, source surface area, pan, and ventilation) discussed in previous studies. To determine which cooking activities are most influential on PM_2.5 emissions and work towards cleaner cooking, an experiment design based on multi-factor and level orthogonal tests was conducted in a laboratory that is specifically designed to resemble a professional restaurant kitchen. In this cooking test, four main parameters (the proportion of meat in ingredients, flavor, cooking technique, oil type) were chosen and five levels for each parameter were selected to build up 25 experimental dishes. Concentrations of PM_2.5 emission rates, organic carbon/elemental carbon (OC/EC), water-soluble ions, elements, and main organic species (PAHs, n-alkanes, alkanoic acids, fatty acids, dicarboxylic acids, polysaccharides, and sterols) were investigated across 25 cooking tests. The statistical significance of the data was analyzed by analysis of variance (ANOVA) with ranges calculated to determine the influence orders of the 4 parameters. The PM_2.5 emission rates of 25 experimental dishes ranged from 0.1 to 9.2 g/kg of ingredients. OC, EC, water-soluble ions (WSI), and elements accounted for 10.49-94.85%, 0-1.74%, 10.09-40.03%, and 0.04-3.93% of the total PM_2.5, respectively. Fatty acids, dicarboxylic acids, n-alkanes, alkanoic acids, and sterols were the most abundant organic species and accounted for 2.32-93.04%, 0.84-60.36%, 0-45.05%, and 0-25.42% of total PM_2.5, respectively. There was no significant difference between the 4 parameters on PM_2.5 emission rates, while a significant difference was found in WSI, elements, n-alkanes, and dicarboxylic acids according to ANOVA. Cooking technique was found to be the most influential factor for PM_2.5 source profiles, followed by the proportion of meat in ingredients and oil type which resulted in significant difference of 183.19, 185.14, and 115.08 g/kg of total PM_2.5 for dicarboxylic acids, n-alkanes, and WSI, respectively. Strong correlations were found among PM_2.5 and OC (r = 0.854), OC and sterols (r = 0.919), PAHs and n-alkanes (r = 0.850), alkanoic acids and fatty acids (r = 0.877), and many other species of PM_2.5.

Indoor Sources of Air Pollutants

People spend an average of 90% of their time in indoor environments. There is a long list of indoor sources that can contribute to increased pollutant concentrations, some of them related to human activities (e.g. people's movement, cooking, cleaning, smoking), but also to surface chemistry reactions with human skin and building and furniture surfaces. The result of all these emissions is a heterogeneous cocktail of pollutants with varying degrees of toxicity, which makes indoor air quality a complex system. Good characterization of the sources that affect indoor air pollution levels is of major importance for quantifying (and reducing) the associated health risks. This chapter reviews some of the more significant indoor sources that can be found in the most common non-occupational indoor environments.

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.

Characterization and health risk assessment of airborne pollutants in commercial restaurants in northwestern China: Under a low ventilation condition in wintertime

Impacts on indoor air quality of dining areas from cooking activities were investigated in eight categories of commercial restaurants including Szechwan Hotpot, Hunan, Shaanxi Noodle, Chinese Barbecue, Chinese Vegetarian, Korean Barbecue, Italian, and Indian, in Northwestern China during December 2011 to January 2012. Chemical characterization and health risk assessment for airborne carbonyls, and particulate-bound polycyclic aromatic hydrocarbons (PAHs) and heavy metals were conducted under low ventilation conditions in wintertime. The highest total quantified carbonyls (Σ_carbonyls) concentration of 313.6μgm^-3 was found in the Chinese Barbecue, followed by the Szechwan Hotpot (222.6μgm^-3) and Indian (221.9μgm^-3) restaurants. However, the highest Σ_carbonyls per capita was found at the Indian restaurant (4500μgcapita^-1), suggesting that cooking methods such as stir-fly and bake for spices ingredients released more carbonyls from thermal cooking processes. Formaldehyde, acetaldehyde, and acetone were the three most abundant species, totally accounting for >60% of mass concentrations of the Σ_carbonyls. Phenanthrene, chrysene, and benzo[a]anthracene were the three most abundant PAHs. Low molecular weight fraction (ΣPAHs_≤178) had the highest contributions accounting for 40.6%-65.7%, much greater than their heaver counterparts. Diagnostic PAHs ratios suggest that cooking fuel and environmental tobacco smoke (ETS) contribute to the indoor PAHs profiles. Lead was the most abundant heavy metal in all sampled restaurants. High quantity of nickel was also found in samples due to the emissions from stainless-steel made kitchen utensils and cookware and ETS. Cancer risk assessments on the toxic substances demonstrate that the working environment of dining areas were hazard to health. Formation of reactive organic species (ROS) from the cooking activities was evidenced by measurement of hydroxyl radical (OH) formed from simulating particulate matter (PM) react with surrogate lung fluid. The highest OH concentration of 294.4ngm^-3 was detected in Chinese Barbecue. In addition, the elevation of the concentrations of PM and OH after non-dining periods implies that the significance of formation of oxidizing-active species indoor at poor ventilation environments.

Health and economic benefits of building ventilation interventions for reducing indoor PM2.5 exposure from both indoor and outdoor origins in urban Beijing, China

China is confronted with serious PM_2.5 pollution, especially in the capital city of Beijing. Exposure to PM_2.5 could lead to various negative health impacts including premature mortality. As people spend most of their time indoors, the indoor exposure to PM_2.5 from both indoor and outdoor origins constitutes the majority of personal exposure to PM_2.5 pollution. Different building interventions have been introduced to mitigate indoor PM_2.5 exposure, but always at the cost of energy expenditure. In this study, the health and economic benefits of different ventilation intervention strategies for reducing indoor PM_2.5 exposure are modeled using a representative urban residence in Beijing, with consideration of different indoor PM_2.5 emission strengths and outdoor pollution. Our modeling results show that the increase of envelope air-tightness can achieve significant economic benefits when indoor PM_2.5 emissions are absent; however, if an indoor PM_2.5 source is present, the benefits only increase slightly in mechanically ventilated buildings, but may show negative benefit without mechanical ventilation. Installing mechanical ventilation in Beijing can achieve annual economic benefits ranging from 200yuan/capita to 800yuan/capita if indoor PM_2.5 sources exist. If there is no indoor emission, the annual benefits above 200yuan/capita can be achieved only when the PM_2.5 filtration efficiency is no <90% and the envelope air-tightness is above Chinese National Standard Level 7. Introducing mechanical ventilation with low PM_2.5 filtration efficiency to current residences in urban Beijing will increase the indoor PM_2.5 exposure and result in excess costs to the residents.

CO oxidation on Ru-Pt bimetallic nanoclusters supported on TiO2(101): The effect of charge polarization

Pt-based catalyst is widely used in CO oxidation, while its catalytic activity is often undermined because of the CO poisoning effect. Here, using density functional theory, we propose the use of a Ru-Pt bimetallic cluster supported on TiO₂ for CO oxidation, to achieve both high activity and low CO poisoning effect. Excellent catalytic activity is obtained in a Ru₁Pt₇/TiO₂(101) system, which is ascribed to strong electric fields induced by charge polarization between one Ru atom and its neighboring Pt atoms. Because of its lower electronegativity, the Ru atom donates electrons to neighboring Pt. This induces strong electric fields around the top-layered Ru, substantially promoting the adsorption of O₂/CO + O₂ and eliminating the CO poisoning effect. In addition, the charge polarization also drives the d-band center of the Ru₁Pt₇ cluster to up-shift to the Fermi level. For surface O₂ activation/CO oxidation, the strong electric field and d-band center close to the Fermi level can promote the adsorption of O₂ and CO as well as reduce the reaction barrier of the rate-determining step. Meanwhile, since O₂ easily dissociates on Ru₁Pt₇/TiO₂(101) resulting in unwanted oxidation of Ru and Pt, a CO-rich condition is necessary to protect the catalyst at high temperature.

Exposure to nanoscale and microscale particulate air pollution prior to mining development near a northern indigenous community in Québec, Canada

This study serves as a baseline characterization of indoor and outdoor air quality in a remote northern indigenous community prior to the start of a major nearby mining operation, including measurements of nanoparticles, which has never been performed in this context before. We performed aerosol sample collection and real-time aerosol measurements at six different locations at the Cree First Nation of Waswanipi and the Montviel campsite, located 45 km west of the Cree First Nation of Waswanipi, in the south of the Nord-du-Québec region. High concentrations of airborne nanoparticles (up to 3.98 × 10⁴ ± 8.9 × 10³ cm^-3 at 64.9-nm midpoint particle diameter) and fine particles (up to 1.99 × 10³ ± 1.6 × 10² cm^-3 at 0.3-μm midpoint particle diameter) were measured inside a residential home, where we did not find any ventilation or air filtration systems. The most abundant particle sizes by mass were between 0.19 and 0.55 μm. The maximum concentration of analyzed heavy metals was detected at the d₅₀ cut-off particle size of 0.31 μm; and the most abundant heavy metals in the aerosol samples were Al, Ba, Zn, Cu, Hg, and Pb. We concluded that the sources of the relatively high indoor particle concentrations were likely laundry machines and cooking emissions in the absence of a sufficient ventilation system. However, the chemical composition of particles resulting from mining activities is expected to be different from that of the aerosol particles from indoor sources. Installation and proper maintenance of sufficient ventilation and air filtration systems may reduce the total burden of disease from outdoor and indoor air pollution and remediate infiltrated indoor particulate pollution from the mining sources as well.

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.