Abstract
Objectives: Cooking activity in indoor environments can generate particulate matter. The objective of this study was to determine the concentrations of ultrafine particles (UFP), PM 2.5 , and PM 10 in cooking and non-cooking areas of major department stores in Seoul. Methods: Eighteen department stores in Seoul, Korea were measured for concentrations of particulate matter. Using real-time monitors, concentrations of UFP, PM 2.5 and PM 10 were simultaneously measured in cooking and non-cooking areas on the floor with a food court and a non-cooking floor. Results: The concentrations of UFP, PM 2.5 and PM 10 were significantly higher in cooking areas than in noncooking areas and non-cooking floors (p＜0.05). UFP and PM 2.5 were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. PM 2.5 were consisted of approximately 81% in PM 10 and highly correlated with PM 10 in all places. Conclusion: A higher correlation between UFP and PM 2.5 was shown on cooking floor than on non-cooking floor in department stores. High levels of fine particles were caused by cooking activities at food courts. The further management of PM is needed to improve the indoor PM levels at food courts in department stores.
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