According to a research team of environmental conservation led by professor Kim Sung-ryeol at Soon Chun Hyang University, cooking meat without opening a window to ventilate could result in ultra-fine dust levels rising up to 4.5 milligrams per square meter from the typical 1 microgram per square meter under normal circumstances. (Image: Kobiz Media)
SEOUL, Jul. 3 (Korea Bizwire) — Experts warn that cooking meat indoors without ventilation could see levels of ultra-fine dust increase by as much as nine times their normal values.
According to a research team of environmental conservation led by professor Kim Sung-ryeol at Soon Chun Hyang University, cooking meat without opening a window to ventilate could result in ultra-fine dust levels rising up to 4.5 milligrams per square meter from the typical 1 microgram per square meter under normal circumstances.
The researchers arrived at their conclusion after conducting an experiment in 12 different households, where they cooked meat on a pan for a duration of nine minutes and measured the levels of ultra-fine dust under four different types of ventilation – all windows closed, one window open, two windows open in both the living room and the kitchen, and finally a ventilation hood in operation.
The levels of ultra-fine dust detected were 4.5, 1.8, 1.9 and 0.6 milligrams per square meter in the order named.
As ultra-fine dust levels were up to 25 times higher than the safe level, officials highly recommend proper ventilation when cooking meat inside.
“That grilling food indoors can cause ultra-fine dust particles has been a well-known fact for over 10 years among many international researchers. According to one thesis, the fine dust levels at one barbecue restaurant in Hong Kong were measured to be 1.18 milligrams per square meter at one point,” said Kim.
“The findings from the study suggest more ventilation systems need to be adopted both at home and at restaurants to tackle ultra-fine dust particulate matter. As well as monitoring, more needs to be done from the perspective of environmental conservation to control the levels of fine dust both indoors and outside,” Kim added.
Experts warn that cooking meat indoors without ventilation could see levels of ultra-fine dust increase by as much as nine times their normal values. (Image: Yonhap)
An official ultra-fine dust watch is issued by environment authorities when the level stays higher than 90 micrograms per square meter for over two hours, and an official warning is issued when 180 micrograms per square meter has been detected for the same period of time.
Ultra-fine dust, also known as fine particulate matter (PM2.5), refers to the smallest type of dust, which is smaller than a single strand of hair.
Ashley Song (ashley@koreabizwire.com)
