Detection and Protection From Extreme Aerosol "Spikes" Generated during Everyday Cooking Activities

DEVABHAKTUNI SRIKRISHNA, Sonam Devabhaktuni, Sathyaraj Devabhaktuni, Patient Knowhow, Inc.

     Abstract Number: 86
     Working Group: Health-Related Aerosols

Abstract
Prior work characterized extreme levels of aerosol generation during cooking such as when frying oils/fats beyond the "smoke point" or burning bread during toasting. However, using low-cost particle counters we not only verified such extremely high levels of aerosols generated ("spikes") but unexpectedly discovered spikes also during everyday cooking activities in a duration-dependent and distance-dependent manner. These cooking activities included microwaving popcorn, making pancakes, and air-frying chicken nuggets. The spikes observed came as a surprise to many which were liked and shared over 1000 times on Twitter (https://twitter.com/sri_srikrishna/status/1614550657020858369). The spikes were often measured as much higher compared to a burning cigarette (second hand smoke) and ambient outdoor aerosols (PM 2.5) suggesting potential for health risks (e.g. cancer, cardiovascular, neurological, etc) from spikes during repeated exposure from everyday cooking activities. Whereas spikes were not detected during some other common activities such as boiling pasta on a stove and heating water with a microwave. Spikes were also detected in one instance using an electric stove with nothing cooked on it, which resolved once the filament was cleaned suggesting some food or substance on the filament may have caused it (https://twitter.com/sri_srikrishna/status/1623805459651260416). In most instances, air cleaning (e.g. ventilation, range hood, air filtration) may reduce spikes but air cleaning methods were insufficient to rapidly clear up spikes during the cooking activity close up to the source (short-range). However indoor aerosol counts were much lower at a distance (long-range) away from the point of cooking, a possible distance-dependent protective effect from these spikes diluted through mixing. In this research, we present a test matrix of aerosol measurements of spikes observed during a range of everyday cooking activities using both a more expensive, sensitive particle counter and lower-cost particulate monitors, nearby and at a distance, in presence of different levels of air cleaning (with range hood, ventilation with open windows, air filtration up to 12 air exchanges per hour). Given the unpredictability of spikes based on the cooking activity, duration, and distance these results motivate wider use of low-cost particle counters during cooking to offer real-time warning of potentially risky spikes, both close up and at a distance. These warnings can be used to selectively initiate (trigger) air cleaning for indoor occupants at a distance, and if air cleaning of indoor aerosols is inadequate, personal protection such as N95 respirators to protect those with direct exposure to spikes at close range such as cooks.