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Several studies reported that commercial barbecue restaurants likely contribute to the indoor emission of particulate matters with a diameter of 2.5 micrometers or less (PM 2.5 ) while pan-frying meat. However, there is inadequate knowledge of exposure level to indoor PM 2.5 in homes and the contribution of a typical indoor pan-frying event. We measured the indoor PM 2.5 concentration and, using Monte-Carlo simulation, estimated potential average daily dose (ADD) of PM 2.5 for homemakers pan-frying a piece of pork inside ordinary homes. Convenience-based sampling at 13 homes was conducted over four consecutive days in June 2013 ( n = 52). Although we pan-fried 100 g pork for only 9 min, the median (interquartile range, IQR) value was 4.5 (2.2-5.6) mg/m³ for no ventilation and 0.5 (0.1-1.3) mg/m³ with an active stove hood ventilation system over a 2 h sampling interval. The probabilities that the ADDs from inhalation of indoor PM 2.5 would be higher than the ADD from inhalation of PM 2.5 on an outdoor roadside (4.6 μg/kg·day) were 99.44%, 97.51%, 93.64%, and 67.23%, depending on the ventilation conditions: (1) no window open; (2) one window open in the kitchen; (3) two windows open, one each in the kitchen and living room; and (4) operating a forced-air stove hood, respectively.

international journal of environmental  research and public health/international journal of environmental research and public health

Evaluation of Potential Average Daily Doses (ADDs) of PM2.5 for Homemakers Conducting Pan-Frying Inside Ordinary Homes under Four Ventilation Conditions