Abstract
Commercial cooking in indoor settings is known to produce particulate matter, a mixture of solid particles and liquid droplets which can cause acute or chronic respiratory problems. Recent studies suggest that these invisible particles also make people more susceptible to adverse health effects of the COVID-19 virus. Dr. Bendegul Okumus was joined by a team and conducted an experimental scientific study in an open-kitchen chain restaurant to determine whether the levels of particulate matter (PM) pollution were potentially harmful for both kitchen staff and customers dining at the restaurant.
Original Article
Chang, H., Capuozzo, B., Okumus B., Cho, M., (2021). Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an openkitchen restaurant. International Journal of Hospitality Management, 94. doi.org/10.1016/j.ijhm.2020.102854
Recommended Citation
Okumus, Bendegul
(2022)
"Cleaning Invisible Matter in Open-Kitchen Restaurants to Reduce the Impact of COVID-19,"
Rosen Research Review: Vol. 3:
Iss.
1, Article 13.
Available at:
https://stars.library.ucf.edu/rosen-research-review/vol3/iss1/13
