A pilot study on particulate matter concentrations from cooking and its effects on indoor air pollution in a Mexican American household in Mission, South Texas, USA

Abstract

This pilot study focuses on particulate matter (PM) while cooking in a South Texan household. Dishes such as Beef, Burger, Fish, Chicken, Egg Sandwich, and Hotdog were prepared. Indoor PM levels were compared with outdoor PM levels. A DustTrak DRX was used to monitor the PM released during the cooking process. PM2.5 levels were highest while cooking beef, 162.79 + 209.62 μg m−3. Hot Dog preparation resulted in the lowest PM2.5 concentration of 27.72 + 5.58 μg m−3. Indoor PM2.5 levels were observed to be greater in contrast to outdoor levels when compared to the outdoor levels (96 words).

Keywords

• Particulate matter
• Indoor air quality
• Cooking emissions
• Electric stove