Air Quality Assessment in Kitchens and Effects on Workers Health

Abstract

Air quality tells us how much air pollution we breathe daily. This level of pollution is caused by various chemicals present in the air, which modify the natural composition of the earth’s atmosphere bringing negative consequences for humans. In school canteens it is essential to ensure the health and professional and student well-being and the quality of made-up products. In these places, it’s important to take care of Indoor Air Quality (IAQ) as a determinant of public and occupational health. The main objective of this present study is the evaluation of IAQ in kitchens before, during and after the confection and/or food preparation, as well as analyzing the symptoms perceived by professionals working in these spaces. We notice that the average concentrations of PM2.5 and PM10, registered in some kitchens study exceeded the protection threshold. The symptoms/diseases with the highest prevalence were allergies (rhinitis), headaches and sneezing crisis. In this study, it was concluded that action is needed to improve the quality of in-door air in the kitchens of canteens, since there were air pollutants on average higher than the legally established values, as was the case of PM2.5 and PM10. It is essential that institutions implement continuous IAQ evaluation in order not to expose workers to hazardous conditions.