Workers are exposed to higher air pollution in community kitchens

The chefs, and those involved in serving food, cleaning and supportive staff spend considerable time in the community kitchen and thus are exposed to higher concentrations of Particulate Matters (PM).

Mangaluru:  Workers serving in `community kitchens' are exposed to higher concentrations of PM (particulate matter) and are likely to suffer from respiratory and cardiovascular health problems, revealed a `first-of-its kind collaborative study' on 15 community kitchens in Dakshina Kannada (DK) district by researchers from Mangalore University (MU), Mumbai based Indian Institute of Technology (IIT) and USA based University of Miami (UoM).

The study implemented by the Centre for Advanced Research in Environmental Radioactivity (CARER), MU, was also published in peer reviewed `Journal of environmental monitoring and assessment', Springer.

Prof Karunakara Naregundi, co-ordinator of CARER, said community kitchens are common in semi-urban and rural areas.

Community kitchens in India serve large populations during socio-religious celebrations, mid-day meal programmes, old age homes, schools and colleges--serving a huge population of different age groups," Prof Karunakara said.

"The chefs, those involved in serving food, cleaning and supportive staff spend considerable time in the community kitchen and thus are exposed to higher concentration of PM," reveals the study authored by Dr K Sudeep Kumara and Prof Karunakara from Mangalore University, Prof Y S Mayya from IIT and Prof Pratim Biswas from UoM. 

Using advanced real-time air quality monitoring devices, PM  concentration was studied for 15 to 20 days in 15 community kitchens spread across Dakshina Kannada district. 

The findings revealed that PM concentrations significantly exceeded acceptable air quality standards, especially during cooking hours (see box).

The study also revealed that exposure to workers had been higher in kitchens using solid biofuel when compared to other fuels such as LPG, Prof Karunakara said.

The findings revealed that PM concentrations significantly exceeded acceptable air quality standards, especially during cooking hours

Community kitchens should have effective ventilation systems

The study's findings highlighted the importance of effective ventilation
systems in reducing inhalation-related health risks and ensuring safer indoor conditions for kitchen workers.

The present exhaust systems installed in community kitchens does not reduce pollution in the community kitchen, study added.

The study also recommended a long term study of indoor pollution in order to generate a robust database. Mangalore University Vice Chancellor Prof P L Dharma hoped that the findings of the study will create awareness in society and officials concerned would implement these findings by developing relevant guidelines to improve air quality in community kitchens.