Year: 2024
Type: article
Study design: Observational Study
Abstract: This study investigates the indoor air quality (IAQ) of restaurants in Dubai with a focus on the impact of cooking-related pollutants on the health and comfort of both employees and patrons. Recognizing the release of particulate matter (PM), carbon oxides, and volatile organic compounds (VOCs) during cooking, the study highlights the importance of maintaining healthy IAQ in restaurants. The study includes a detailed case analysis, evaluating current air quality standards, identifying potential pollutants, and assessing their implications. A preliminary assessment, combined with a quantitative inspection of the kitchen and dining areas, set the foundation for a survey conducted among staff and customers. This survey identified key areas of concern and the variables essential for monitoring to maintain IAQ at optimal levels. The study measured parameters such as PM2.5, PM10, temperature, humidity, interior lighting, CO, and total VOCs using appropriate instruments. Results indicated that cooking activities contribute to elevated levels of particulate matter, suggesting a need for enhanced ventilation or air purification systems to ensure a healthy working environment. While some employees reported discomfort during working hours, customer feedback was largely positive, with around 90% expressing satisfaction with the restaurant's IAQ. The findings underscore the importance of continuous monitoring and improvement of IAQ in the hospitality industry to safeguard the well-being of both staff and patrons.
Authors: Priji Biju, Wael Sheta, Bashaer Saumer
Institution: British University in Dubai
Language: English
Subfield: Health, Toxicology and Mutagenesis
Field: Environmental Science
Domain: Physical Sciences
Open Access status: hybrid
OpenAlex ID: W4404798907