Influence of Time–Activity Patterns on Indoor Air Quality in Italian Restaurant Kitchens
Marta Keller,
Davide Campagnolo,
Francesca Borghi,
Alessio Carminati,
Giacomo Fanti,
Sabrina Rovelli,
Carolina Zellino,
Rocco Loris Del Vecchio,
Giovanni De Vito,
Andrea Spinazzé,
Viktor Gábor Mihucz,
Carlo Dossi,
Mariella Carrieri,
Andrea Cattaneo,
Domenico Maria Cavallo
Affiliations
Marta Keller
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Davide Campagnolo
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Francesca Borghi
Department of Medical and Surgical Sciences, University of Bologna, Via Pelagio Palagi 9, 40138 Bologna, Italy
Alessio Carminati
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Giacomo Fanti
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Sabrina Rovelli
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Carolina Zellino
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Rocco Loris Del Vecchio
Department of Medicine and Surgery, University of Insubria, Via Guicciardini 9, 21100 Varese, Italy
Giovanni De Vito
Department of Medicine and Surgery, University of Insubria, Via Guicciardini 9, 21100 Varese, Italy
Andrea Spinazzé
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Viktor Gábor Mihucz
Integrative Health and Environmental Analysis Research Laboratory, Institute of Chemistry, Eötvös Loránd University, Pázmány Péter Sétány 1/A, H-1117 Budapest, Hungary
Carlo Dossi
Department of Theoretical and Applied Science, University of Insubria, Via J.H. Dunant 3, 21100 Varese, Italy
Mariella Carrieri
Department of Cardiac, Thoracic, Vascular Sciences and Public Health, University of Padua, 35122 Padova, Italy
Andrea Cattaneo
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
Domenico Maria Cavallo
Department of Science and High Technology, University of Insubria, Via Valleggio 11, 22100 Como, Italy
This study aims to delve deeper into the relationship between the professional activities carried out in restaurant kitchens and some key air pollutants. The ultrafine particles (UFPs), nitrogen dioxide (NO2), ozone (O3), Total Volatile Organic Compounds (TVOCs) and formaldehyde (HCHO) indoor air concentrations were determined using real-time monitors. Simultaneously, the kitchen environment was characterized using video recordings with the aim to retrieve information pertaining to cooking, cookware washing and surface cleaning activities. Statistical analysis was carried out separately for the winter and summer campaigns. The obtained results confirmed that the professional activities carried out in restaurant kitchens had a significant impact on the concentrations of all the selected pollutants. Specifically, this study revealed the following key results: (i) indoor UFPs and NO2 concentrations were significantly higher during cooking than during washing activities (e.g., about +60% frying vs. handwashing and dishwasher running), mainly in the winter; (ii) washing activity had a statistically significant impact on the TVOC (+39% on average) and HCHO (+67% on average) concentrations compared to other activities; (iii) some specific sources of short-term pollutant emissions have been identified, such as the different types of cooking and opening the dishwasher; and (iv) in some restaurants, a clear time-dependent relationship between O3 and UFP, TVOC and HCHO has been observed, underlining the occurrence of ozonolysis reactions.
