May 10, 2020 Journal article Open Access

Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge & Endalkachew Sahle-Demessie

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  <dc:creator>Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge &amp; Endalkachew Sahle-Demessie</dc:creator>
  <dc:date>2020-05-10</dc:date>
  <dc:description>This study was aimed to analyze trace elements in the particulate matter-10 and evaluate their health risks during the cooking of the most widely consumed Ethiopian traditional dish sauces (Wots) using charcoal, kerosene and electricity stoves. The trace elements (iron, cadmium, arsenic, chromium, lead, boron, nickel, cobalt, tin, copper and zinc) in the particulate matter-10 were found in the range 0.001–0.175 mg m 3. The human health risk assessment has done based on the United States Environmental Protection Agency prescription. The hazard quotient and hazard index values using charcoal, kerosene and electricity stoves were found below 1. This result showed that the inhabitants stay at any of these three microenvironments has no likelihood to have non-cancer health problems. In addition, the life time cancer values for all trace elements were below the tolerable range set by United States Environmental Protection Agency, except chromium, cadmium and arsenic which were found within the tolerable range. Furthermore, the total sum of eleven determined elements was calculated, and the highest concentration was observed using kerosene stove followed by charcoal and electricity stoves, respectively. The use of kerosene and charcoal stove were not the recommended stove as compared to electricity stove for the cooking of Wot.</dc:description>
  <dc:identifier>https://zenodo.org/record/9314</dc:identifier>
  <dc:identifier>10.20372/nadre:9314</dc:identifier>
  <dc:identifier>oai:zenodo.org:9314</dc:identifier>
  <dc:relation>doi:10.20372/nadre:8986</dc:relation>
  <dc:relation>doi:10.20372/nadre:8974</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:title>Health risk assessment of trace elements through exposure of particulate matter-10 during the cooking of Ethiopian traditional dish sauces</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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