Short-term exposure assessment to particulate matter and total volatile organic compounds in indoor air during cooking Ethiopian sauces (Wot) using electricity, kerosene and charcoal fuels

Abstract

A total of 45 households were selected to participate in a study to assess indoor exposure to particulate matter (PM) and total volatile organic compounds (TVOC) while cooking a widely consumed Ethiopian traditional stew sauce (Wot, in Amharic). The geometric mean (GOM) concentrations of PM1, PM2.5 and PM10 when electricity, kerosene and charcoal fuel sources were used during the wet season ranged 11.4–151 µg.m−3, whereas the GOM concentrations during the dry season ranged 7.7–222 µg.m−3. The GOM of TVOC during the wet and dry seasons using electricity, kerosene and charcoal fuel ranged 350–812 µg m−3. The health risks associated with exposure to PM2.5, PM10 and total suspended particulate matter (TSP), either as a single pollutant or cumulative based on the hazard quotient (HQ) or hazard index (HI) calculation by U.S. Environmental Protection Agency, indicate that exposure to PM2.5, PM10 or TSP while cooking Wot using electricity, kerosene and charcoal fuels may not cause health problems to a healthy adult. However, long-term exposure to high levels of PM10 emissions when charcoal fuel is used is considered to be unsafe. The exposure to all the emitted pollutants during the use of any of the three fuels sources may also pose a human health impact to individuals near the sources.