Health Risk Assessment on Particulate Matter (PM10) Exposure among Electricity Generating Authority of Thailand (EGAT) Restaurant Workers

Abstract

Cooking process at kitchen which are the process for burn and stir-frying food causes emission of the indoor air pollution, especially particulate matter (PM₁₀) and polycyclic aromatic hydrocarbon (PAHs). Exposures to PM₁₀ and PAHs lead to in several health impacts of kitchen workplace attendants. This study aimed to assess PM₁₀ concentration level in the kitchen workplaces and symptoms due to exposure to PM₁₀ and PAHs and to conduct to qualitative health risk assessment. Data were collected by the questionnaire and PM10 monitoring the kitchen ambient air. The result showed that PM₁₀ concentration level in all workplaces were less than ministry of labor standard (Thailand). The symptoms which were reported due to expose with cooking dust in last six months showed that most of workers had symptoms at the moderate severity level (52.46%) and mild severity level (27.87%). On the other hand, a high severity level was reported in the chef position (1.64%). Correlation analytic for investigation of the factors that significantly associated with abnormal symptoms were exposure to cooking dust in the kitchen and working without personal protective equipment factors (p-value < 0.05). The potential health risk on restaurant involved workers showed that all workers had health risk from PM₁₀ and PAHs exposure in difference level as quite high level to very high level. Considering worker’s position, the results showed that chef had health risk at high level (77.77%), quite high level (16.67%) and very high level (5.56%). All chef assistant had health risk at high level (100%). Waitress had health risk in high level (88.64) quite high level (11.54%). Cashers had health risk in high level (54.55) quite high level (45.55). Despite, PM₁₀ concentration level were under the labor standard permission, workers had reported health impact symptoms due to exposure to dust from cooking process which might be embedded with form of PAHs and other hazardous substances. For safely working in the kitchen, all workers shall be recognized in PM₁₀ and PAHs hazard, use personal protective equipment and improve the workplace for safety condition.