Characterization of indoor airborne particulate matter and bioaerosols in wood-fired pizzeria kitchens

Abstract

Indoor air quality can be affected by the presence of atmospheric pollutants, which impact severely in human health. The objectives were to show the characterization of particle number (PN0.3–PN2.5), particles mass (PM1.0, PM2.5, PM10), Black Carbon (BC), Brown Carbon (BrC) and bioaerosols (fungi and bacteria) in indoor environments of three pizzerias that have wood ovens as fuel at Londrina, Brazil. Mean Particle mass concentration varied amongst the pizzerias (28.9–42.4 µg m−3 for PM2.5) with the levels of BC and BrC reaching up to 42.9 µg m−3 and 29.4 µg m−3, respectively. These were correlated with the air ventilation of the place, the amount of wood burned, and service mode (e.g., all-can-eat). Furthermore, an average of 934 ± 404 CFU m−3 of bacteria was found in all places and Aspergillus, Penicillium, and Cladosphialophora were the most important fungal genera found. Inside kitchens, the concentrations of PM2.5, BC, BrC, bacteria and fungi were 29.6, 3.0, 2.8 µg m−3, 876, and 1261 CFU m−3, with a mean ratio of BrC/PM2.5 of 0.06, that indicates this as a significant source for BrC. Finally, the concentrations of PM and bioaerosols found inside kitchens demonstrate pollution levels much higher than those recommended by national and international guidelines. Consequently, problems associated with poor indoor air quality will only be solved when adequate kitchen designs are considered. From the results of this work is possible to conclude that the building characteristics of kitchen and the burning process carried out are important factors for the concentrations of pollutants analyzed in the indoor air of wood-burning kitchens.