2018
DOI: 10.1016/j.scitotenv.2018.03.318
|View full text |Cite
|
Sign up to set email alerts
|

Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations

Abstract: We assessed the chemical properties and oxidative stress of particulate matter (PM) emissions from underfired charbroiled meat operations with and without the use of aftertreatment control technologies. Cooking emissions concentrations showed a strong dependence on the control technology utilized, with all emission rates showing decreases with the control technologies compared to the baseline testing. The organic acids profile was dominated by the saturated nonanoic, myristic, palmitic, and stearic acids, and … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

1
17
0
1

Year Published

2019
2019
2024
2024

Publication Types

Select...
10

Relationship

0
10

Authors

Journals

citations
Cited by 54 publications
(19 citation statements)
references
References 55 publications
1
17
0
1
Order By: Relevance
“…Emissions from cooking has been identified as an important source of fine particulate matter (aerodynamic diameter < 2.5 µm: PM2.5) in populated urban areas such as Hong Kong (Allan et al, 2010;Huang et al, 2011;Mohr et al, 2012). A previous study showed that commercial cooking restaurants in the South Coast Air Basin, USA emitted ~10.4 tons/day of PM2.5 (Gysel et al, 2018). Such emissions represent a major source of exposure to PM2.5, which can adversely affect human health (Chiang et al, 1997;Zhong et al, 1999a).…”
Section: Introductionmentioning
confidence: 99%
“…Emissions from cooking has been identified as an important source of fine particulate matter (aerodynamic diameter < 2.5 µm: PM2.5) in populated urban areas such as Hong Kong (Allan et al, 2010;Huang et al, 2011;Mohr et al, 2012). A previous study showed that commercial cooking restaurants in the South Coast Air Basin, USA emitted ~10.4 tons/day of PM2.5 (Gysel et al, 2018). Such emissions represent a major source of exposure to PM2.5, which can adversely affect human health (Chiang et al, 1997;Zhong et al, 1999a).…”
Section: Introductionmentioning
confidence: 99%
“…The change in cooking emissions underlines the opportunity to mitigate PM 2.5 levels on a local scale. Some toxicological and epidemiological studies showed that exposure to cooking emissions may be associated with adverse health effects such as lung cancer, respiratory inflammation, DNA damage, redox activity and oxidative stress ( Ke et al, 2009 ; Wong et al, 2011 ; Li et al, 2014 ; Gysel et al, 2018 ; Chen et al, 2020 ). More research regarding the emission inventory and toxicity of cooking emissions is recommended.…”
Section: Discussionmentioning
confidence: 99%
“…Oil mist can contain low concentrations of PAH when mineral oil is heated. Cooking oil contains traces of PAH when heated23 and thereby also cooking fumes, even other organic dust that contains soot, contains PAH. For paper dust the relation to combustion particles is less apparent, but when looking at the occupations in that sector, many of them are warehouse workers and they are thereby possibly exposed to exhaust from wheel loaders and forklift trucks.…”
Section: Discussionmentioning
confidence: 99%