Indoor air pollution from cook-stoves during Injera baking in Ethiopia, exposure, and health risk assessment

This study was undertaken to assess indoor air pollution and potential exposure to particulate matters (PMs-PM1, PM2.5, PM4, PM7, PM10), and total suspended particles [TSP] and total volatile organic compounds [TVOCs] during baking of Ethiopian traditional staple food,Injerausing different types of stoves at Addis Ababa, Ethiopia. The geometric mean (GOM) of PMs pollutant using clean, improved, and traditional stoves were ranged 10.8-235, 23.6-462, and 36.4-591 mu g/m(3), respectively. The GOM of TVOCs in the wet and dry season using the clean, improved, and traditional stoves were 1,553, 2,234, 4,421, and 845, 1,214, and 2,662 mu g/m(3), respectively. The health risk of an exposed person to PM2.5, PM10, and TSP during baking ofInjerawas characterized and the results showed only baking ofInjerausing any of the stove types does not cause health problems to the baker. However, the percent contribution to the total chronic intake is high up to 38%.

Automated summary

The study assessed indoor air pollution and potential exposure to particulate matters and volatile organic compounds during baking of Ethiopian traditional staple food, Injera, using different types of stoves in Addis Ababa. Results showed that baking Injera does not pose health problems to the baker, but may contribute to total chronic intake up to 38%.