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Volume 17
Issue 4
10.3390/ijerph17041287
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Article
Peer-Review Record

Levels and Determinants of Fine Particulate Matter and Carbon Monoxide in Kitchens Using Biomass and Non-Biomass Fuel for Cooking

Int. J. Environ. Res. Public Health 2020, 17(4), 1287; https://doi.org/10.3390/ijerph17041287
by Zafar Fatmi 1,2, Georgia Ntani 2 and David Coggon 2,*
Reviewer 1: Anonymous
Reviewer 2:
Yoshiharu Fukuda
Reviewer 3: Anonymous
Int. J. Environ. Res. Public Health 2020, 17(4), 1287; https://doi.org/10.3390/ijerph17041287
Submission received: 4 January 2020 / Revised: 6 February 2020 / Accepted: 11 February 2020 / Published: 17 February 2020
(This article belongs to the Special Issue Global Public Health and Epidemiology)

Round 1

Reviewer 1 Report

The paper addresses an important topic that can affect the health of large number of people, especially women in rural areas. However, there are some serious shortcomings and comments that need to be addressed. These comments are indicated in the attached pdf file.  

Comments for author File: Comments.pdf

Author Response

Please see attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

I was interested in effect of the types of stoves. Figure 2 could identify not only fuels but also types of stoves. In the Discussion, the subheading of 4-1 should be 4-2, and add 4-1 such as “main findings and suggestions”

Author Response

Please see attachment.

Author Response File: Author Response.docx

Reviewer 3 Report

This manuscript presents the results of measurements performed in the kitchens of families using biomass and natural gas. The presentation is clear and well documented, and the results are consistent with the cited literature. I would like to ask the authors to clarify the following aspects:

1) should we refer to PM2.5 measurements to qualitative data due to the lack of gravimetric analysis?

2) Why did the authors not perform measurements outside, potentially relevant for closed kitchens, to verify the possible contribution of ambient air concentrations? Were the experimental sites similar regarding the environmental levels of PM2.5 and CO?

3) If I understand correctly from Table 2, PM2.5 levels are higher in kitchens that use fireplaces compared to traditional ones. This result is difficult to understand since the fireplaces are used to reduce pollution in indoor environments. Can the authors clarify this point?

Finally, I recommend accepting the work after a possible clarification of these aspects.

Author Response

Please see attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Please see the red text in the attached file.

Comments for author File: Comments.pdf

Author Response

Please see attachment.

Author Response File: Author Response.docx

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