Polycyclic aromatic hydrocarbons in a bakery indoor air: trends, dynamics, and dispersion

Ielpo, Pierina; Taurino, Maria Rosaria; Buccolieri, Riccardo; Placentino, C. M.; Gallone, Francesco; Ancona, Valeria; Sabatino, Silvana Di

doi:10.1007/s11356-018-1513-5

Cited by 8 publications

(9 citation statements)

References 44 publications

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“…The object of this study is a bakery located in Bari province (South Italy). Details on site location, climate and planar view of the bakery are shown in Ielpo et al (2018) [1]. Here, we emphasize that the bakery has characteristics that are typical for Southern Italian bakeries-it is equipped with two ovens: a gas oven that is composed of seven levels, with openings of 3.7 m 2 per level and a thermal power of 80,000 kcal/h, and a wood oven with an opening of 13 m 2 and a thermal power of 80,000 kcal/h.…”

Section: Sampling Sitementioning

confidence: 99%

“…As shown in Table 1, higher PM 2.5 mean concentrations were found during the first and second sampling intervals. The standard deviation values shown in [1] (page 28765) exhibit a misprint. The correct values are shown here.…”

Section: Pm 25 Concentrationsmentioning

confidence: 99%

“…There is growing public awareness regarding health due to the risk associated with poor indoor air quality (IAQ) in home and workplaces as humans typically spend 80-90% of their time indoors [1][2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…This work represents the second part of indoor research activities performed in the bakery. The first part was published by Ielpo et al (2018) [1] in which a combination of approaches were used, including analytical chemistry analyses to determine indoor PAHs concentrations, computational fluid dynamics to reconstruct the air ventilation in response to air temperature gradients within the working environment and health risk analysis to assess the risk to which the baker and coworkers were exposed.…”

Section: Introductionmentioning

confidence: 99%

“…This work represents the second part of indoor research activities performed in the bakery. The first part was published in Ielpo et al (2018).…”

mentioning

confidence: 99%

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PM2.5 in Indoor Air of a Bakery: Chemical Characterization and Size Distribution

et al. 2020

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In current literature, studies on indoor air quality mostly concern environments such as hospitals, schools and homes, and less so on spaces producing food, such as bakeries. However, small- and medium-sized bakeries are typical and very common food production spaces, mostly in Southern Italy. Considering this, the present study investigated size trends of the aerosol particles during bakery working activities and the indoor particulate matter PM2.5 chemical speciation at the same time, in order to characterize the aerosol particulate matter emissions. In particular, indoor air monitoring was performed using a silent sequential sampler and an optical particle counter monitor during 7–19 April 2013. For each daily sampling, four PM2.5 samples were collected. In each sample, OC (organic carbon), EC (elemental carbon), LG (levoglucosan) Cl− (chloride), NO2− (nitrite), NO3− (nitrate), SO42− (sulfate), C2O42− (oxalate), Na+ (sodium), NH4+ (ammonium), K+ (potassium), Mg2+ (magnesium) and Ca2+ (calcium) concentrations were determined. The main sources of particles were wood burning, the cleaning of ovens (ash removal) and the baking of bread. While levoglucosan was associated with the source wood burning, potassium in this case can be considered as a marker of the contribution of the bakery activities. This work represents the second part of indoor research activities performed in the bakery. The first part was published in Ielpo et al. (2018).

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Section: Sampling Sitementioning

confidence: 99%

Section: Pm 25 Concentrationsmentioning

confidence: 99%