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Characterization, Exposure, and Health Risk Assessment of Cooking-generated Nanoparticles (PM0.1) and Fine Particles (PM2.5) among Thai Restaurant Workers Using Indoor LPG Stoves |
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| รหัสดีโอไอ | |
| Creator | Nattapong Poksap-Hiran |
| Title | Characterization, Exposure, and Health Risk Assessment of Cooking-generated Nanoparticles (PM0.1) and Fine Particles (PM2.5) among Thai Restaurant Workers Using Indoor LPG Stoves |
| Contributor | Phuwanai Wattanarat |
| Publisher | Thai Society of Higher Education Institutes on Environment |
| Publication Year | 2569 |
| Journal Title | EnvironmentAsia |
| Journal Vol. | 19 |
| Journal No. | 2 |
| Page no. | 83-96 |
| Keyword | Indoor Air Pollution, Cooking Particulate Matter, Nanoparticles, Fine particles, Health Risk Assessment |
| URL Website | http://www.tshe.org/ea/index.html |
| Website title | EnvironmentAsia |
| ISSN | 1906-1714 |
| Abstract | Indoor cooking using liquefied petroleum gas (LPG) stoves represents a significantyet often underrecognized source of airborne particulate matter that may adversely affect therespiratory health of restaurant workers. This study investigated cooking-generated nanoparticles(PM0.1) and fine particles (PM2.5) in eight enclosed restaurants in Nakhon Ratchasima Province,Thailand. Breathing-zone air samples collected during active cooking were analyzed using fieldemission scanning electron microscopy coupled with energy-dispersive X-ray spectroscopyto determine particle size, morphology, and elemental composition. Particle deposition withinthe human respiratory tract was estimated using the Multiple-Path Particle Dosimetry (MPPD)model. The results showed that nanoparticles dominated cooking emissions, accounting for67.8% of total particle numbers, with a geometric mean diameter of 72.5 nm. The 95th percentiletotal particulate mass concentration was 136 µg/m3, with PM0.1 concentrations (92.5 µg/m3)exceeding those of PM2.5 by a factor of 2.11. Cooking-generated particles were enrichedwith aluminum, manganese, iron, and zinc and exhibited high alveolar deposition fractions(0.85–0.90). The calculated hazard index exceeded unity for both male and female workers,indicating potential non-carcinogenic health risks from prolonged exposure. These findingsdemonstrate that routine LPG-based cooking constitutes a substantial occupational exposureand underscore the need for effective ventilation, cleaner cooking technologies, and regularhealth surveillance to protect restaurant workers. |
