Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Assessment of PM2.5 and Black Carbon Concentrations among Street Vendors: Focusing on Cooking Stalls

거리 가판대에서의 초미세먼지(PM2.5)와 블랙 카본(BC)의 농도평가: 조리 가판대를 중심으로

  • Minjung, Kim (Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University) ;
  • Jiyun, Shin (Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University) ;
  • Jiwon, Jeong (Department of Civil and Environmental Engineering, Seoul National University) ;
  • Sueun, Choi (Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University) ;
  • Kiyoung, Lee (Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University)
  • 김민정 (서울대학교 보건대학원 환경보건학과) ;
  • 신지윤 (서울대학교 보건대학원 환경보건학과) ;
  • 정지원 (서울대학교 건설환경공학부) ;
  • 최수은 (서울대학교 보건대학원 환경보건학과) ;
  • 이기영 (서울대학교 보건대학원 환경보건학과)
  • Received : 2022.11.24
  • Accepted : 2022.12.09
  • Published : 2022.12.31
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Abstract

Background: PM2.5 and black carbon (BC) can be generated from cooking and from vehicle operation. Street vendors may be exposed to PM2.5 and BC due to their proximity both to roads and to cooking activities. Objectives: The objectives of this study were to evaluate the PM2.5 and BC concentrations in cooking stalls and to determine the effects of cooking activity and of types of cooking. Methods: Indoor and outdoor PM2.5 and BC concentrations, temperature, and relative humidity were measured in 32 stalls in April and May 2022. Behavioral factors such as the presence of cooking activity and types of cooking were observed. Student's T-test was performed using the difference of indoor and outdoor PM2.5 and BC concentrations to compare the effects of cooking activity and to compare types of cooking. Results: One-hour averages of the difference in indoor and outdoor PM2.5 concentrations for cooking stalls and non-cooking stalls were 9.7±15.7 ㎍/m3 (n=22) and -0.5±0.4 ㎍/m3 (n=10), respectively. The difference in indoor and outdoor PM2.5 concentrations in cooking stalls was significantly higher than in non-cooking stalls (p<0.05). The indoor PM2.5 concentration for stalls for Chinese pancakes and teokbokki exceeded the standards for indoor air quality in South Korea (50 ㎍/m3 ). The indoor PM2.5 concentration for Korean pancake stalls exceeded the standards for outdoor air quality in South Korea (35 ㎍/m3 for 24 hours). Conclusions: The PM2.5 concentrations in stalls with cooking activity was significantly higher than those in stalls without cooking activity. Some stalls with certain types of foods exceeded standards for indoor and outdoor air quality in South Korea. Better management of indoor air quality in stalls with cooking activities is necessary.

Keywords

Acknowledgement

본 논문은 2022년 대한민국 교육부와 한국연구재단의 지원 및 서울대학교 보건대학원 환경보건학과의 노출평가개론 수업의 지원을 받아 수행된 연구입니다(BK21 FOUR 5199990214126).

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