February 16, 2019 Journal article Open Access

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

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  <identifier identifierType="DOI">10.20372/nadre:9319</identifier>
  <creators>
    <creator>
      <creatorName>Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge &amp; Endalkachew Sahle-Demessie</creatorName>
      <affiliation>Woldia University, Ethiopia</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Short-term exposure assessment to particulate matter and total volatile organic compounds in indoor air during cooking Ethiopian sauces (Wot) using electricity, kerosene and charcoal fuels</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <dates>
    <date dateType="Issued">2019-02-16</date>
  </dates>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/9319</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsPublishedIn" resourceTypeGeneral="Text">10.20372/nadre:8986</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:8974</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;A total of 45 households were selected to participate in a study to assess indoor exposure to particulate&amp;nbsp;matter (PM) and total volatile organic compounds (TVOC) while cooking a widely consumed Ethiopian&amp;nbsp;traditional stew sauce (Wot, in Amharic). The geometric mean (GOM) concentrations of PM1, PM2.5 and&amp;nbsp;PM10 when electricity, kerosene and charcoal fuel sources were used during the wet season ranged&amp;nbsp;11.4&amp;ndash;151 mg.m3, whereas the GOM concentrations during the dry season ranged 7.7&amp;ndash;222 mg.m3.&amp;nbsp;The GOM of TVOC during the wet and dry seasons using electricity, kerosene and charcoal fuel&amp;nbsp;ranged 350&amp;ndash;812 mg m 3. The health risks associated with exposure to PM2.5, PM10 and total suspended&amp;nbsp;particulate matter (TSP), either as a single pollutant or cumulative based on the hazard quotient (HQ) or&amp;nbsp;hazard index (HI) calculation by U.S. Environmental Protection Agency, indicate that exposure to PM2.5,&amp;nbsp;PM10 or TSP while cooking Wot using electricity, kerosene and charcoal fuels may not cause health&amp;nbsp;problems to a healthy adult. However, long-term exposure to high levels of PM10 emissions when charcoal fuel is used is considered to be unsafe. The exposure to all the emitted pollutants during the use of&amp;nbsp;any of the three fuels sources may also pose a human health impact to individuals near the sources.&lt;/p&gt;</description>
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