Factors influencing respiratory symptoms of restaurant and stall operators using barbecue grills in Phitsanulok province
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Abstract
The objectives of this study were to evaluate the respiratory symptoms and to study the factors influencing respiratory symptoms of restaurant and stall operators who use barbecue grills around a university in Phitsanulok province. The samples were ninety-six restaurant and stall operators who use barbecue grills. The data were collected by a questionnaire consisting of personal data, occupational data and respiratory symptoms. The research data were analyzed by descriptive such as frequency, percentage, mean, standard deviation, maximum, and minimum. Inferential statistics was analyzed as Binary logistic regression.
The study revealed that most samples were female (55.2 %). 41.7 % of samples was less than 30 years and 59.4 % of samples experienced in selling grilled food for 1 – 5 years. The most of shops (78.1 %) were open space. 84.4 % of them used biomass fuel. Most of them (96.9 %) exposed to smoke less than or equal to 8 hours during the working time. 51% had respiratory symptoms. The top 3 symptoms were cough, sputum, and cough together with sputum. The factors influencing the respiratory symptoms such as gender, work experience, shop design, and duration of smoke exposure.
To prevent respiratory symptoms, the operators who working in enclosed indoor need the effective ventilation and source control to reduce dust and smoke exposure from combustion, for example, installation of fume hood and using natural ventilation by opening doors or/and windows.
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Journal of Safety and Health is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence, unless otherwise stated.
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