Abstract
Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO2 (890ppm), TVOC (0.237 mg/m3), HCHO (0.170mg/m3), PM2.5 (60µg/m3) and PM10 (62.9µg/m3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.
Highlights
In pursuit of energy efficiency, enclosed or tighter houses that are energy-efficient to save cooling and heating costs are been built
The findings showed that the highest mean level ± standard deviation of PM10, PM2.5, carbon monoxide (CO), CO2, volatile organic compounds (VOCs), NO2 and SO2 were found in the fast food restaurants, followed by the family restaurants, while the lowest levels were recorded in hotel kitchens and its eating halls [25]
While the lowest were recorded in eateries B, C, E and K
Summary
In pursuit of energy efficiency, enclosed or tighter houses that are energy-efficient to save cooling and heating costs are been built. The National Health and Medical Research Council (NHMRC) defines indoor air as air within a building occupied by people of varying states for a period of at least one hour [2] Buildings covered by this definition include homes, schools, eateries, public buildings, residential institutions, offices, etc. Human beings need a regular supply of food and water and an essentially continuous supply of air as they spend a considerable amount of their time breathing air inside an enclosed space in which, various sources of contaminants may deteriorate the air quality. This is an important risk factor for health of the general population. Indoor air pollution is currently a major public health concern, given the fact that most people spend 80-90% of their times at indoor for working, living, etc. and the various pollutants present in indoor environments may be harmful to human health [6]
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