Abstract

This study was undertaken to assess indoor air pollution and potential exposure to particulate matters (PMs—PM₁, PM_2.5, PM₄, PM₇, PM₁₀), and total suspended particles [TSP] and total volatile organic compounds [TVOCs] during baking of Ethiopian traditional staple food, Injera using different types of stoves at Addis Ababa, Ethiopia. The geometric mean (GOM) of PMs pollutant using clean, improved, and traditional stoves were ranged 10.8–235, 23.6–462, and 36.4–591 µg/m³, respectively. The GOM of TVOCs in the wet and dry season using the clean, improved, and traditional stoves were 1,553, 2,234, 4,421, and 845, 1,214, and 2,662 µg/m³, respectively. The health risk of an exposed person to PM_2.5, PM₁₀, and TSP during baking of Injera was characterized and the results showed only baking of Injera using any of the stove types does not cause health problems to the baker. However, the percent contribution to the total chronic intake is high up to 38%.

摘要

这项研究旨在评估室内空气污染和潜在暴露于颗粒物（PMs-PM ₁，PM _2.5，PM ₄，PM ₇，PM ₁₀）以及总悬浮颗粒物[TSP]和总挥发性有机化合物[TVOCs]的可能性。在埃塞俄比亚的亚的斯亚贝巴使用不同类型的炉灶烤制埃塞俄比亚传统主食Injera。使用清洁，改良和传统火炉的PMs污染物的几何平均值（GOM）分别为10.8–235、23.6–462和36.4–591 µg / m ³。使用清洁的，改良的和传统的火炉，在干，湿季节的TVOC的GOM分别为1,553、2,234、4,421和845、1,214和2,662 µg / m ³， 分别。对在Injera烘烤期间暴露于PM _2.5，PM ₁₀和TSP的人的健康风险进行了表征，结果表明，仅使用任何炉灶类型烘烤Injera都不会对面包师造成健康问题。但是，占总慢性摄入量的百分比高达38％。