Particulate Pollution in Underground Restaurants Due to Prefabricated Dish Preparation
Particulate matter (PM) is recognized as a major air pollutant with significant adverse effects on human health worldwide. In underground restaurants in China, the growing reliance on prefabricated dishes has raised concerns about indoor particulate pollution. Limited natural ventilation, confined spaces, and intensive cooking activities may exacerbate the accumulation of PM, creating elevated exposure risks for both employees and customers. Understanding the levels and sources of particulate pollution in these settings is essential for developing effective health protection and pollution control strategies.
Research Objective
This study aims to address the existing research gap regarding particulate pollution in underground restaurants arising from the preparation of prefabricated dishes. Specifically, it seeks to systematically measure PM concentrations across different types of underground spaces and to identify the key factors influencing indoor particulate levels. By providing real-world data, the study aims to inform policies and interventions that enhance indoor air quality and protect public health.
Methodology
To achieve these objectives, PM concentrations were monitored over a year in 19 underground restaurants representing four types of underground spaces. Measurements focused on PM1, PM2.5, and PM10, capturing both employee and customer exposure during business hours and peak meal times. Outdoor particulate levels were also measured to assess the influence of external sources. Data collection accounted for variations in season, kitchen type, business hours, and relative timing to peak cooking periods.
Results and Findings
The study found that the annual average concentrations of PM1, PM2.5, and PM10 were 34.3 ± 16.3, 42.8 ± 16.7, and 78.6 ± 17.2 μg/m³, respectively. During business and peak meal hours, PM2.5 concentrations for employees and customers reached 47.3 ± 8.7 μg/m³ and 48.0 ± 8.1 μg/m³, exceeding the WHO 24-hour guideline of 15 μg/m³ by more than three times. PM10 levels also nearly doubled the recommended limit of 45 μg/m³. These findings indicate a substantial health risk from cooking-related particulate exposure in underground restaurant environments.
Influential Factors
Several key factors were found to significantly influence indoor PM concentrations. Outdoor particle concentrations, the timing relative to peak business hours, seasonal variations, kitchen type, and operational hours were identified as the most critical contributors to particulate pollution. Understanding these factors is crucial for designing targeted interventions and mitigation strategies aimed at reducing indoor PM levels.
Implications and Recommendations
The study highlights the urgent need for improved ventilation and pollution control in underground restaurants, especially those heavily reliant on prefabricated dishes. The findings provide a basis for developing personal exposure assessments and for designing effective control strategies to reduce health risks. Additionally, policymakers and restaurant operators can use these insights to implement evidence-based measures, including optimized kitchen layouts, airflow improvements, and operational guidelines to ensure safer indoor air quality.
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