Exposure to Selected Air Pollutants in the Grilling Process

Ecology and sustainable development. Environmental protection
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 318–320

Authors

First and Last Name Academic degree E-mail Affiliation
Artur Badyda Sc.D. artur.badyda [at] pw.edu.pl Warsaw University of Technology
Warsaw, Poland
Wioletta Rogula-Kozłowska Sc.D. wrogula [at] sgsp.edu.pl The Main School of Fire Service
Warsaw, Poland
Grzegorz Majewski Sc.D. grzegorz_majewski [at] sggw.pl Warsaw University of Life Sciences
Warsaw, Poland
Przemysław Oberbek Ph.D. ober [at] ciop.pl Central Institute for Labour Protection – National Research Institute
Warsaw, Poland
Kamila Widziewicz Ph.D. kamila.widziewicz [at] ipis.zabrze.pl Institute of Environmental Engineering
Zabrze, Poland
Izabela Jureczko No bell_007 [at] o2.pl Power Research & Testing Company “ENERGOPOMIAR” Ltd
Gliwice, Poland
Mariusz Rogulski Ph.D. artur.badyda [at] pw.edu.pl Warsaw University of Technology
Warsaw , Poland

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First publshed on this website: 21.05.2019 - 21:33
Abstract

Epidemiological evidence indicate that exposure to polycyclic aromatic hydrocarbons (PAHs) consumed with grilled meat might be hazardous for health. We used 3 different types of grills. 16 PAHs congeners were measured. PAHs exposure to charcoal briquettes incineration products might be even 10 times higher than in case of other types of barbecues.

References

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