Indoor air pollution in traditional fish smokehouses in Abuesi, Ghana: Health and environmental implications

Smokehouses play a vital role in several communities, while their environmental and health impacts remain largely unaddressed. Inside these confined spaces, the combination of intense heat, limited ventilation, and the use of firewood generates a complex mixture of hazardous air pollutants. While central to local economies, the health risks faced by workers in smokehouses are frequently overlooked. This study aimed to highlight these risks and to emphasize the urgent need for attention to these environments. Low-cost air quality monitors were deployed to monitor the levels of particulate matter (PM2.5), carbon monoxide, and ozone in 33 smokehouses. In addition, relative humidity and temperature were measured. The results revealed that PM2.5 concentrations ranged from 0.16 to 630.37 µg/m³ , with a mean concentration of 156.84 µg/m³ , and CO concentrations ranged from 2.37 parts per million (ppm) to 36.43 ppm, with a mean concentration of 17.29 ppm, all exceeding the World Health Organization's 24-hour guidelines. However, in the WHO guidelines, the ozone levels showed variability, ranging from 2.5 to 74.69 parts per billion (ppb). Temperature and relative humidity fluctuations were also significant, peaking at 46.29 °C and 81.59 %, respectively. This research spotlights the pressing need for enhanced air quality assessments in these environments and suggests innovative interventions that can ultimately protect public health and our fragile ecosystems.