Study Flags High Air Pollution in Community Kitchens; Workers at Risk

Mangaluru – A collaborative research study has shed light on the alarming levels of air pollution in community kitchens across India, revealing that kitchen workers—including cooks, servers, cleaners, and support staff—are consistently exposed to elevated levels of particulate matter (PM), posing serious health risks.

The study, titled ‘Assessment of Health Risks Due to the Inhalation of Respiratory Particulate Matter Generated in the Community Kitchens’, was conducted by Dr. K. Sudeep Kumara and N. Karunakara from Mangalore University, Y. S. Mayya from IIT Bombay, and Pratim Biswas from the University of Miami. It was implemented by the Centre for Advanced Research in Environmental Radioactivity (CARER) at Mangalore University.

Karunakara noted that while most community kitchens have transitioned from traditional firewood to LPG, exposure levels remain a concern. The team conducted real-time air quality monitoring for 15–20 days in 15 kitchens across Dakshina Kannada. The research focused on measuring PM1, PM2.5, and PM10—microscopic pollutants known to penetrate the respiratory system and bloodstream.

The results were stark: particulate levels during cooking times far exceeded national air quality standards. Kitchens using solid biofuels showed even higher levels of pollution compared to those using LPG. The study also found that existing exhaust systems are insufficient for maintaining clean air in enclosed cooking environments.

The researchers urge authorities to take serious note of these findings and implement stringent air quality norms for community kitchens to protect the health of workers.

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