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


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

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.


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