Assessment of Indoor Air Quality in Small and Medium Food Industries and Effects towards Perceived IAQ Symptoms

Background: Cooking activities generate pollutants that can cause adverse health effects to occupants. This study aims characterize the indoor air environment in small and medium food enterprises (SMEs), as studies this area are scarce. Methods: A series of field measurements were conducted investigate IAQ at 14 SMEs selected Pulau Pinang for three different cooking methods (frying, boiling, baking). Data on environmental perception symptoms obtained from 76 workers by using a validated questionnaire. Boosted regression tree (BRT) analysis parametric tests performed evaluate impact prevalence disease symptoms. Results: The results showed CO2, temperature, relative humidity higher than standard limits, while PM2.5 TVOC below limits. Using BRT analysis, CO2 was indicated highest pollutant complaints (41.55%), followed CO (21.93%), (11.81%), temperature (10.66%), (7.07%), (6.99%). industries affected quality their workplace which main parameter influencing health. suggests future research focuses boiling frying with CO, be afforded emphasis.