Volume 4, Issue 1, June 2020, Page: 1-6
Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis
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
Received: Sep. 4, 2019;       Accepted: Dec. 23, 2019;       Published: Jan. 7, 2020
DOI: 10.11648/j.ijaos.20200401.11      View  404      Downloads  112
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.
Indoor Air Quality (IAQ), Eateries, Pollutants
To cite this article
Osianemo Andrew Omole, Ikem Mbamali, Dalhatu Abdulsalam, Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis, International Journal of Atmospheric and Oceanic Sciences. Vol. 4, No. 1, 2020, pp. 1-6. doi: 10.11648/j.ijaos.20200401.11
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