A recent study titled ‘Assessment of health risks due to the inhalation of respiratory particulate matter generated in the community kitchens’ has found that particulate matter (PM) concentrations significantly exceeded acceptable air quality standards in community kitchens of Dakshina Kannada district.

The study – which was authored by K Sudeep Kumara and N Karunakara from Mangalore University, YS Mayya from Indian Institute of Technology (Bombay), and Pratim Biswas from University of Miami, and published in ‘Journal of Environmental Monitoring and Assessment’ -- has recommended that the authorities concerned develop relevant guidelines to improve air quality in community kitchens.

The study covered 15 community kitchens across Dakshina Kannada and focused on measuring PM1, PM2.5, and PM10 airborne particles known to penetrate deep into the lungs and then into the bloodstream.

Pollution build-up

The findings revealed that PM concentrations significantly exceeded acceptable air quality standards, especially during cooking hours. The PM1, PM2.5 and PM10 concentrations varied in the ranges of 40-286 µg m-3 (microgram per cubic meter), 58-418 µg m-3 , and 62-434 µg m-3 , respectively, with corresponding average values of 74 µg m-3 , 111 µg m-3 , and 119 µg m-3 .

PM concentration levels recommended by the World Health Organization (WHO) for indoor air were 5 µg m-3 and 15 µg m-3 for PM2.5 and PM10, respectively.

Karunakara, Coordinator of the Centre for Advanced Research in Environmental Radioactivity (CARER), said the study has unveiled the build-up of pollutant concentrations in kitchens characterised by inadequate ventilation. It has also revealed that the exposure to workers is higher in kitchens using solid biofuel when compared to other fuels such as LPG, he said.

Health risk assessments based on the measured data indicated that kitchen workers are exposed to elevated health risks. The findings underscore the importance of effective ventilation systems in reducing inhalation-related health risks and ensuring safer indoor conditions for kitchen workers.

Understanding environment

He told businesslinethat the study also lays the groundwork for large-scale environmental health monitoring, adaptable to diverse climatic and infrastructural conditions across India and beyond.

A comprehensive, long-term study of indoor air pollution, especially cooking related, to generate a robust database is important. Such a study is particularly important for a country such as India due to its large population density and distinct climatic conditions, he said, adding a long-term study focused on this region would be scientifically valuable, as it could offer insights into how poorer indoor air quality impacts the longevity and quality of life of the vast majority of our population. “This would significantly contribute to our understanding of the broader environmental factors that affect indoor air quality, with important implications for public health and air quality management,” he said.

This study is the first of its kind to meticulously investigate the exposure of workers in Indian community kitchens to various size fractions of particulate matter, thereby shedding light on the associated health risks, he said. India, with the world’s largest population, adds significance to the relevance and implications of this research. Furthermore, this study is expected to increase awareness among community members and officials about air quality issues and promote practices that reduce pollution, he said.

To create awareness

PL Dharma, Vice Chancellor of Mangalore University, said the findings of this study will create awareness in the society, help in the transformation to alternative and clean source of energy in place of firewood in community kitchens and use of technologically advanced equipment.

Community kitchens operate in old-age homes, schools, and colleges, serving a large population of different age groups. Professionals and those involved in serving the food, cleaning work and supporting staff work in these kitchens, and they spend considerable time in the kitchens and are exposed to higher concentrations of PM. The study aimed to bring awareness to the higher levels of air pollution these groups are exposed to, Karunakara said.

Advanced real-time air quality monitoring devices (APT-MAXIMA by Applied Particle Technology Inc, USA) that measure particle size distribution from 0.3 µm (micrometre) to >10 µm (micrometre) were used in this study. Continuous and real-time monitoring of PM concentrations was performed for 15 to 20 days.

The continuous monitoring allowed the researchers to establish the essential database on air pollution levels in community kitchens for which previous studies are non-existent. The kitchens included in the research served large populations in schools, hostels, restaurants, and mid-day meal programmes, reflecting typical cooking environments in India. The study was implemented by CARER of Mangalore University.

Published on June 19, 2025