Thu Jun 19 09:00:41 UTC 2025: Here’s a summary and news article based on the provided text:
**Summary:**
A collaborative study conducted in Dakshina Kannada, Karnataka, India, reveals dangerously high levels of particulate matter (PM) in community kitchens, posing significant health risks to chefs. The study, a joint effort between Mangalore University, IIT-Bombay, and the University of Miami, U.S., measured PM1, PM2.5, and PM10 levels in 15 kitchens and found that concentrations far exceeded acceptable air quality standards, especially during cooking hours. The research highlights the need for improved ventilation systems and further comprehensive studies to address indoor air pollution in cooking environments across India and beyond.
**News Article:**
**Community Kitchen Chefs Face High Air Pollution Risks, Study Finds**
*MANGALURU, INDIA – JUNE 19, 2025* A groundbreaking study reveals that chefs working in community kitchens in the Dakshina Kannada district of Karnataka are exposed to alarmingly high levels of air pollution, potentially endangering their health. The research, a collaboration between Mangalore University, IIT-Bombay, and the University of Miami, U.S., examined particulate matter (PM) concentrations in 15 community kitchens where large-scale cooking takes place.
Published in the Journal of Environmental Monitoring and Assessment, the study utilized advanced air quality monitoring devices to measure PM1, PM2.5, and PM10 levels, particles known to penetrate deep into the lungs and bloodstream. Researchers found that PM concentrations significantly exceeded acceptable air quality standards, particularly during cooking hours.
“The study has unveiled the build-up of pollutant concentrations in kitchens characterised by inadequate ventilation,” stated Professor N. Karunakara, Coordinator of the Centre for Advanced Research in Environmental Radioactivity (CARER) at Mangalore University. The research also indicated that workers using solid bio-fuel for cooking face higher exposure levels compared to those using LPG.
Health risk assessments based on the data indicate elevated health risks for kitchen workers, prompting researchers to emphasize the urgent need for improved ventilation systems in community kitchens. They also call for comprehensive, long-term studies of indoor air pollution related to cooking.
“This study is the first-of-its-kind to meticulously investigate the exposure of workers in Indian community kitchens to various size fractions of particulate matter, thereby shedding light on the associated health risks,” explained K. Sudeep Kumara, a post-doctoral fellow at Mangalore University.
Mangalore University Vice-Chancellor P. L. Dharma expressed satisfaction that the university is actively engaged in research on issues relevant to society. The study’s findings are expected to prompt authorities to develop guidelines for improving air quality in community kitchens across India.
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