Volume 5, Issue 3 (September 2020)                   J Environ Health Sustain Dev 2020, 5(3): 1035-1042 | Back to browse issues page


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Hoseinzadeh E, Ghorbani M, safari M, Ebrahimi N. Airborne Particulate Matter Density in Traditional Bakeries of Saveh, Central of Iran, in 2020. J Environ Health Sustain Dev. 2020; 5 (3) :1035-1042
URL: http://jehsd.ssu.ac.ir/article-1-260-en.html
Student Research Committee, Saveh University of Medical Sciences, Saveh, Iran.
Abstract:   (193 Views)
Introduction: High concentration of inhalable airborne particles can increase the risk of lung disease in exposed people. This study aimed to determine the respirable particulate matter (PM5) concentration in traditional bakeries of Saveh in 2020.
Materials and Methods: This cross-sectional descriptive study was conducted among 25 bakeries where the samples were collected by cyclone and teflon filter equipped by air sampling pump. Later, the respirable particulate matter concentration was measured using gravimetric method. The collected PM5 was scanned using a FTIR (Fourier-transform infrared spectroscopy) with regard to flour dust. In addition, size and shape of the collected PM5 were analyzed using a scanning electron microscope (SEM).
Results: Findings showed that the Lavash bakery had the highest PM5 concentration (9.15 mg/m3) in comparison with two other bakeries (Sangak and Barbari). However, an inverse relationship was observed between RH and particle concentration. In addition, the results demonstrated that increasing RH decreased the particle concentration, but the relationship was not significant
(P = 0.052, Spearmanchr('39')s rho = -0.393). Furthermore, Lavash bakery had the lowest average size of PM5 (0.63 ± 0.32 μm). However, the FTIR scans confirmed that the flour dust had the predominant amount of PM5.
Conclusion: Based on the findings, the density of respirable PM5 has a high level in Saveh bakeries and workers  are exposed to high levels of PM.
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Type of Study: Original articles | Subject: Environmental pollution
Received: 2020/05/7 | Accepted: 2020/07/10 | Published: 2020/09/27

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