Biomass cooking carbon monoxide levels in commercial canteens in Kigali, Rwanda

Katherine Woolley; Suzanne Bartington; Francis Pope; Malcolm Price; G Neil Thomas; Telesphore  Kabera

doi:10.1080/19338244.2020.1761279

Biomass cooking carbon monoxide levels in commercial canteens in Kigali, Rwanda

Katherine Woolley, Suzanne Bartington, Francis Pope, Malcolm Price, G Neil Thomas, Telesphore Kabera

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Abstract

Carbon monoxide (CO) is harmful to human health, yet there is limited evidence concerning emissions associated with biomass fuel cooking in occupational settings.

Real-time 48-hour monitoring of CO concentrations at breathing height, was undertaken in staff and student kitchen and serving areas of two commercial canteens. We characterised two diurnal CO peaks coinciding with cooking activities. Peak CO concentrations of 255.5 ppm and 1-hour average of 76.3 ppm (IQR: 57.8–109.0 ppm) were observed in the student kitchen; the staff kitchen levels were 208.5 ppm, and 76.3 ppm (IQR: 52.5–114.0 ppm), respectively.

High magnitude CO concentrations (8-hour average: 40.7 ppm SD: 40.0 ppm) which exceed World Health Organisation (WHO) Indoor Air Quality standards were observed. Further investigation of personal exposure and health impacts among kitchen staff are required, to inform interventions in this setting.

Original language	English
Journal	Archives of Environmental and Occupational Health
Early online date	13 May 2020
DOIs	https://doi.org/10.1080/19338244.2020.1761279
Publication status	E-pub ahead of print - 13 May 2020

Keywords

Biomass
Carbon monoxide;
Charcoal
Commercial canteens
Indoor air pollution
Occupational exposure

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Woolley_et_al_Biomass_cooking_carbon_monoxide_levels_Archives_of_Environmental_and_Occupational_Health_2020
This is an Accepted Manuscript of an article published by Taylor & Francis in Archives of Environmental and Occupational Health on 13/05/2020, available online: http://www.tandfonline.com/10.1080/19338244.2020.1761279
Accepted author manuscript, 825 KBLicence: Other (please specify with Rights Statement)

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Cite this

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title = "Biomass cooking carbon monoxide levels in commercial canteens in Kigali, Rwanda",

abstract = "Carbon monoxide (CO) is harmful to human health, yet there is limited evidence concerning emissions associated with biomass fuel cooking in occupational settings.Real-time 48-hour monitoring of CO concentrations at breathing height, was undertaken in staff and student kitchen and serving areas of two commercial canteens. We characterised two diurnal CO peaks coinciding with cooking activities. Peak CO concentrations of 255.5 ppm and 1-hour average of 76.3 ppm (IQR: 57.8–109.0 ppm) were observed in the student kitchen; the staff kitchen levels were 208.5 ppm, and 76.3 ppm (IQR: 52.5–114.0 ppm), respectively.High magnitude CO concentrations (8-hour average: 40.7 ppm SD: 40.0 ppm) which exceed World Health Organisation (WHO) Indoor Air Quality standards were observed. Further investigation of personal exposure and health impacts among kitchen staff are required, to inform interventions in this setting.",

keywords = "Biomass, Carbon monoxide;, Charcoal, Commercial canteens, Indoor air pollution, Occupational exposure",

author = "Katherine Woolley and Suzanne Bartington and Francis Pope and Malcolm Price and Thomas, {G Neil} and Telesphore Kabera",

year = "2020",

month = may,

day = "13",

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language = "English",

journal = "Archives of Environmental and Occupational Health",

issn = "1933-8244",

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TY - JOUR

T1 - Biomass cooking carbon monoxide levels in commercial canteens in Kigali, Rwanda

AU - Woolley, Katherine

AU - Bartington, Suzanne

AU - Pope, Francis

AU - Price, Malcolm

AU - Thomas, G Neil

AU - Kabera, Telesphore

PY - 2020/5/13

Y1 - 2020/5/13

N2 - Carbon monoxide (CO) is harmful to human health, yet there is limited evidence concerning emissions associated with biomass fuel cooking in occupational settings.Real-time 48-hour monitoring of CO concentrations at breathing height, was undertaken in staff and student kitchen and serving areas of two commercial canteens. We characterised two diurnal CO peaks coinciding with cooking activities. Peak CO concentrations of 255.5 ppm and 1-hour average of 76.3 ppm (IQR: 57.8–109.0 ppm) were observed in the student kitchen; the staff kitchen levels were 208.5 ppm, and 76.3 ppm (IQR: 52.5–114.0 ppm), respectively.High magnitude CO concentrations (8-hour average: 40.7 ppm SD: 40.0 ppm) which exceed World Health Organisation (WHO) Indoor Air Quality standards were observed. Further investigation of personal exposure and health impacts among kitchen staff are required, to inform interventions in this setting.

AB - Carbon monoxide (CO) is harmful to human health, yet there is limited evidence concerning emissions associated with biomass fuel cooking in occupational settings.Real-time 48-hour monitoring of CO concentrations at breathing height, was undertaken in staff and student kitchen and serving areas of two commercial canteens. We characterised two diurnal CO peaks coinciding with cooking activities. Peak CO concentrations of 255.5 ppm and 1-hour average of 76.3 ppm (IQR: 57.8–109.0 ppm) were observed in the student kitchen; the staff kitchen levels were 208.5 ppm, and 76.3 ppm (IQR: 52.5–114.0 ppm), respectively.High magnitude CO concentrations (8-hour average: 40.7 ppm SD: 40.0 ppm) which exceed World Health Organisation (WHO) Indoor Air Quality standards were observed. Further investigation of personal exposure and health impacts among kitchen staff are required, to inform interventions in this setting.

KW - Biomass

KW - Carbon monoxide;

KW - Charcoal

KW - Commercial canteens

KW - Indoor air pollution

KW - Occupational exposure

UR - http://www.scopus.com/inward/record.url?scp=85084975295&partnerID=8YFLogxK

U2 - 10.1080/19338244.2020.1761279

DO - 10.1080/19338244.2020.1761279

M3 - Article

SN - 1933-8244

JO - Archives of Environmental and Occupational Health

JF - Archives of Environmental and Occupational Health

ER -

Biomass cooking carbon monoxide levels in commercial canteens in Kigali, Rwanda

Abstract

Keywords

UN SDGs

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