Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said

Indoor air quality has become a concern based on several research studies which have been carried out regarding cooking activities. This study was undertaken to assess the concentration of indoor bioaerosols in the kitchen for each stages of cooking and estimate the age-specific dose rate exposure t...

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Main Author:	Said, Nur Atiqah
Format:	Thesis
Language:	English
Published:	2018
Subjects:	Public health Hygiene Preventive Medicine Food and food supply in relation to public health
Online Access:	https://ir.uitm.edu.my/id/eprint/42671/1/42671.pdf
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id	my-uitm-ir.42671
record_format	uketd_dc
spelling	my-uitm-ir.426712021-03-12T01:56:36Z Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said 2018 Said, Nur Atiqah Public health. Hygiene. Preventive Medicine Environmental health. Including sewage disposal, air pollution, nuisances, water supply Food and food supply in relation to public health Indoor air quality has become a concern based on several research studies which have been carried out regarding cooking activities. This study was undertaken to assess the concentration of indoor bioaerosols in the kitchen for each stages of cooking and estimate the age-specific dose rate exposure to students and staffs. The study also determines the influence of thermal factor of the level of concentration of bioaerosols. A total of 48 samples of biological air samples of bacteria and fungi was set up in culinary and pastry laboratories. Passive sampling technique was applied by exposing the agar plate for 15 minutes for each stage of cooking. The age-specific dose rate exposure was estimated by formula which includes the concentration of bioaerosols. The concentrations of bacterial and fungal contaminations in culinary laboratories are 812.561 CFU/m³ and 1113.995 CFU/m³ respectively, which exceeds the Malaysian standard limit before cooking activities. Indoor bacterial and fungal concentration was strongly negative correlated to temperature (-0.807) and moderately positive correlated (0.677) to relative humidity. The age-specific dosed rate exposure of bacteria and fungi was higher towards students compared to the staffs in culinary which are 3.1 x 10⁷ CFU/kg/day and 3.0 x 10⁷ CFU/kg/day respectively. Indoor bioaerosols concentration were affected by the age-specific dose rate exposure in the kitchen and also significantly influenced by thermal factors 2018 Thesis https://ir.uitm.edu.my/id/eprint/42671/ https://ir.uitm.edu.my/id/eprint/42671/1/42671.pdf text en public degree Universiti Teknologi MARA ( Kampus Puncak Alam ) Faculty of Health Sciences Mohd Shahid, Razi Ikhwan
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mohd Shahid, Razi Ikhwan
topic	Public health Hygiene Preventive Medicine Public health Hygiene Preventive Medicine Food and food supply in relation to public health
spellingShingle	Public health Hygiene Preventive Medicine Public health Hygiene Preventive Medicine Food and food supply in relation to public health Said, Nur Atiqah Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
description	Indoor air quality has become a concern based on several research studies which have been carried out regarding cooking activities. This study was undertaken to assess the concentration of indoor bioaerosols in the kitchen for each stages of cooking and estimate the age-specific dose rate exposure to students and staffs. The study also determines the influence of thermal factor of the level of concentration of bioaerosols. A total of 48 samples of biological air samples of bacteria and fungi was set up in culinary and pastry laboratories. Passive sampling technique was applied by exposing the agar plate for 15 minutes for each stage of cooking. The age-specific dose rate exposure was estimated by formula which includes the concentration of bioaerosols. The concentrations of bacterial and fungal contaminations in culinary laboratories are 812.561 CFU/m³ and 1113.995 CFU/m³ respectively, which exceeds the Malaysian standard limit before cooking activities. Indoor bacterial and fungal concentration was strongly negative correlated to temperature (-0.807) and moderately positive correlated (0.677) to relative humidity. The age-specific dosed rate exposure of bacteria and fungi was higher towards students compared to the staffs in culinary which are 3.1 x 10⁷ CFU/kg/day and 3.0 x 10⁷ CFU/kg/day respectively. Indoor bioaerosols concentration were affected by the age-specific dose rate exposure in the kitchen and also significantly influenced by thermal factors
format	Thesis
qualification_level	Bachelor degree
author	Said, Nur Atiqah
author_facet	Said, Nur Atiqah
author_sort	Said, Nur Atiqah
title	Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
title_short	Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
title_full	Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
title_fullStr	Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
title_full_unstemmed	Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said
title_sort	assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / nur atiqah said
granting_institution	Universiti Teknologi MARA ( Kampus Puncak Alam )
granting_department	Faculty of Health Sciences
publishDate	2018
url	https://ir.uitm.edu.my/id/eprint/42671/1/42671.pdf
_version_	1783734673972658176

Assessment of indoor bioaerosols in kitchen and age-specific dose rate exposure / Nur Atiqah Said

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