Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis

Osianemo Andrew Omole; Ikem Mbamali; Dalhatu Abdulsalam

doi:doi:10.11648/j.ijaos.20200401.11

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Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis

Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam

Published in International Journal of Atmospheric and Oceanic Sciences (Volume 4, Issue 1)

Received: 4 September 2019 Accepted: 23 December 2019 Published: 7 January 2020

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Abstract

Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO₂ (890ppm), TVOC (0.237 mg/m³), HCHO (0.170mg/m³), PM2.5 (60µg/m³) and PM10 (62.9µg/m³) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.

Published in	International Journal of Atmospheric and Oceanic Sciences (Volume 4, Issue 1)
DOI	10.11648/j.ijaos.20200401.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Indoor Air Quality (IAQ), Eateries, Pollutants

References

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APA Style

Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam. (2020). Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. International Journal of Atmospheric and Oceanic Sciences, 4(1), 1-6. https://doi.org/10.11648/j.ijaos.20200401.11

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ACS Style

Osianemo Andrew Omole; Ikem Mbamali; Dalhatu Abdulsalam. Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. Int. J. Atmos. Oceanic Sci. 2020, 4(1), 1-6. doi: 10.11648/j.ijaos.20200401.11

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AMA Style

Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam. Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. Int J Atmos Oceanic Sci. 2020;4(1):1-6. doi: 10.11648/j.ijaos.20200401.11

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@article{10.11648/j.ijaos.20200401.11,
  author = {Osianemo Andrew Omole and Ikem Mbamali and Dalhatu Abdulsalam},
  title = {Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis},
  journal = {International Journal of Atmospheric and Oceanic Sciences},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijaos.20200401.11},
  url = {https://doi.org/10.11648/j.ijaos.20200401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaos.20200401.11},
  abstract = {Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO2 (890ppm), TVOC (0.237 mg/m3), HCHO (0.170mg/m3), PM2.5 (60µg/m3) and PM10 (62.9µg/m3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.},
 year = {2020}
}

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TY  - JOUR
T1  - Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis
AU  - Osianemo Andrew Omole
AU  - Ikem Mbamali
AU  - Dalhatu Abdulsalam
Y1  - 2020/01/07
PY  - 2020
N1  - https://doi.org/10.11648/j.ijaos.20200401.11
DO  - 10.11648/j.ijaos.20200401.11
T2  - International Journal of Atmospheric and Oceanic Sciences
JF  - International Journal of Atmospheric and Oceanic Sciences
JO  - International Journal of Atmospheric and Oceanic Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2640-1150
UR  - https://doi.org/10.11648/j.ijaos.20200401.11
AB  - Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO2 (890ppm), TVOC (0.237 mg/m3), HCHO (0.170mg/m3), PM2.5 (60µg/m3) and PM10 (62.9µg/m3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.
VL  - 4
IS  - 1
ER  -

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Author Information

Osianemo Andrew Omole

Department of Building, Faculty of Environmental Design, Ahmadu Bello University, Zaria, Nigeria
Ikem Mbamali

Department of Building, Faculty of Environmental Design, Ahmadu Bello University, Zaria, Nigeria
Dalhatu Abdulsalam

Department of Building, Faculty of Environmental Design, Ahmadu Bello University, Zaria, Nigeria

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Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam. (2020). Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. International Journal of Atmospheric and Oceanic Sciences, 4(1), 1-6. https://doi.org/10.11648/j.ijaos.20200401.11

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ACS Style

Osianemo Andrew Omole; Ikem Mbamali; Dalhatu Abdulsalam. Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. Int. J. Atmos. Oceanic Sci. 2020, 4(1), 1-6. doi: 10.11648/j.ijaos.20200401.11

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AMA Style

Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam. Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis. Int J Atmos Oceanic Sci. 2020;4(1):1-6. doi: 10.11648/j.ijaos.20200401.11

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@article{10.11648/j.ijaos.20200401.11,
  author = {Osianemo Andrew Omole and Ikem Mbamali and Dalhatu Abdulsalam},
  title = {Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis},
  journal = {International Journal of Atmospheric and Oceanic Sciences},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijaos.20200401.11},
  url = {https://doi.org/10.11648/j.ijaos.20200401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaos.20200401.11},
  abstract = {Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO2 (890ppm), TVOC (0.237 mg/m3), HCHO (0.170mg/m3), PM2.5 (60µg/m3) and PM10 (62.9µg/m3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.},
 year = {2020}
}

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TY  - JOUR
T1  - Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis
AU  - Osianemo Andrew Omole
AU  - Ikem Mbamali
AU  - Dalhatu Abdulsalam
Y1  - 2020/01/07
PY  - 2020
N1  - https://doi.org/10.11648/j.ijaos.20200401.11
DO  - 10.11648/j.ijaos.20200401.11
T2  - International Journal of Atmospheric and Oceanic Sciences
JF  - International Journal of Atmospheric and Oceanic Sciences
JO  - International Journal of Atmospheric and Oceanic Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2640-1150
UR  - https://doi.org/10.11648/j.ijaos.20200401.11
AB  - Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO2 (890ppm), TVOC (0.237 mg/m3), HCHO (0.170mg/m3), PM2.5 (60µg/m3) and PM10 (62.9µg/m3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p<0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.
VL  - 4
IS  - 1
ER  -

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