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Occupational Exposure to Fine Particulate Matter (PM 4 and PM 2.5 ) during Hand-Made Cookware Operation: Personal, Indoor and Outdoor Levels

Author

Listed:
  • Busisiwe Shezi

    (Environment and Health Research Unit, South African Medical Research Council, Johannesburg 2094, South Africa
    Department of Environmental Health, Faculty of Health Sciences, University of Johannesburg, Johannesburg 2094, South Africa)

  • Angela Mathee

    (Environment and Health Research Unit, South African Medical Research Council, Johannesburg 2094, South Africa
    Department of Environmental Health, Faculty of Health Sciences, University of Johannesburg, Johannesburg 2094, South Africa
    Department of Environmental Health, Nelson Mandela University, Port Elizabeth 6019, South Africa)

  • Nokulunga Cele

    (Environment and Health Research Unit, South African Medical Research Council, Durban 4001, South Africa)

  • Sipho Ndabandaba

    (Environment and Health Research Unit, South African Medical Research Council, Durban 4001, South Africa)

  • Renee A. Street

    (Environment and Health Research Unit, South African Medical Research Council, Durban 4001, South Africa
    University of KwaZulu-Natal, Discipline of Occupational and Environmental Health, School of Nursing and Public Health, Durban 4001, South Africa)

Abstract

(1) Exposure of informal artisanal cookware makers to fine particles has not yet been characterized. The aim of this study was to characterize occupational exposure to fine particulate matter (PM 4 and PM 2.5 ) levels and fine particulate matter (PM 2.5 ) elemental components; (2) Artisanal cookware makers were recruited from five cookware making sites. Exposure to fine particulate matter was measured for 17 male participants. SidePak personal aerosol monitors (AM520) were used to measure personal exposure to PM 4 , while a DustTrak monitor and an E-sampler were used to assess indoor and outdoor PM 2.5 levels, respectively. A questionnaire was administered to capture information on demographic characteristics. The chemical characterization of indoor and outdoor PM 2.5 filter mass was conducted using Wavelength Dispersive X-ray Fluorescence. Time series record of 15-min averages for indoor and outdoor PM 2.5 levels were assessed; (3) The median (range) was 124 µg/m 3 (23−100,000), 64 µg/m 3 (1−6097) and 12 µg/m 3 (4−1178), respectively, for personal PM 4 , indoor and outdoor PM 2.5 . The highest levels for many of the elemental components of PM 2.5 were found in the outdoor PM 2.5 filter mass and (4). The information generated during this study may assist in extending occupational health and safety strategies to artisanal cookware makers and developing targeted prevention initiatives.

Suggested Citation

  • Busisiwe Shezi & Angela Mathee & Nokulunga Cele & Sipho Ndabandaba & Renee A. Street, 2020. "Occupational Exposure to Fine Particulate Matter (PM 4 and PM 2.5 ) during Hand-Made Cookware Operation: Personal, Indoor and Outdoor Levels," IJERPH, MDPI, vol. 17(20), pages 1-13, October.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:20:p:7522-:d:428956
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    References listed on IDEAS

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    1. June Teare & Tahira Kootbodien & Nisha Naicker & Angela Mathee, 2015. "The Extent, Nature and Environmental Health Implications of Cottage Industries in Johannesburg, South Africa," IJERPH, MDPI, vol. 12(2), pages 1-8, February.
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    Cited by:

    1. Busisiwe Shezi & Renee A. Street & Angela Mathee & Nokulunga Cele & Sipho Ndabandaba & Rajen N. Naidoo, 2021. "Ergonomic Risk Assessment during an Informal Hand-Made Cookware Operation: Extending an Existing Model," IJERPH, MDPI, vol. 18(18), pages 1-17, September.

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