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

DOI: https://doi.org/10.23939/cte2019.01.318

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 published 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.

Keywords

Barbecue grill lump charcoal charcoal briquettes propane electric grill inhalation exposure particulate matter polycyclic aromatic hydrocarbons Monte Carlo simulation

References

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First published Full Text (21.05.2019 - 21:33)

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