Outdoor charcoal grilling: Particulate and gas-phase emissions, organic speciation and ecotoxicological assessment

Alves, Célia; Evtyugina, Margarita; Vicente, Estela D.; Vicente, Ana; Gonçalves, Cátia; Neto, Ana Isabel; Nunes, Teresa; Kováts, Nóra

doi:10.1016/j.atmosenv.2022.119240

Cited by 9 publications

(2 citation statements)

References 61 publications

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“…The authors did not perform a measurement analysis of the VOCs and PAHs emitted in the barbecue exhaust due to the static measurement time needed to record them. Nevertheless, it is essential to highlight that these components of barbecue exhaust are equally detrimental to human health as the other gases analyzed in the experiment above 15 , 16 . In the vicinity of active barbecue facilities, less active beachgoers tend to be the most vulnerable to inhaling fumes.…”

Section: Introductionmentioning

confidence: 99%

Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Kuś,

Jelonek,

Jelonek

2023

Sci Rep

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Organised bathing areas located within leisure facilities, in addition to the function typical of their purpose, allow in most cases the use of their own barbecue facilities. This type of cooking of food before consumption is very popular during leisure time at the waterfront. However, cooking food on a barbecue produces fumes emitted from both the fuel being burned and the food being grilled. In addition, the fat from the grilled food falls on the hearth, contributing to the release of further toxic compounds and, in many cases, together with other exhaust fumes, causing considerable smoke and the summer smog effect. Such cumulative gases emitted by irregularly dispersed barbecues repeatedly irritate the respiratory tract of beachgoers in the area of these devices, and the residue of unburned barbecue fuel contaminates the resting area. Small pieces of charcoal of various textures tend to sink into the sand when exposed to the elements and can pose a risk to young children playing on the beach by causing choking and minor injuries. The study revealed an assumed range of exposure to dust and gases emitted from barbecuing that extended up to 40 m from the hearth. Additionally, it was demonstrated that the thermal processing of food using barbecue fuels could lead to increased contamination of beach sands from the fuel itself and food storage materials. Therefore, taking into account the studies carried out showing the adverse effects of active barbecues on beach sands and, above all, the atmospheric air and directly on beachgoers, administrators of recreational facilities should strive to concentrate these devices at a distance (up to several tens of metres) from beaches and bathing areas.

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Section: Introductionmentioning

confidence: 99%

Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Kuś,

Jelonek,

Jelonek

2023

Sci Rep

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“…The grilling process of meat apparently triggers the formation of some chemical substances [16] that may be harmful to human bodies. Gas compounds (ethane, hexane, NO2, N2O, SO2, NH3, and HCl) are also produced during meat grilling [17]. Moreover, according to the Gas Chromatography and Mass Spectroscopy (GC/MS) analysis, meat grilling also forms Polycyclic Aromatic Hydrocarbons (PAHs).…”

Section: Introductionmentioning

confidence: 99%

Hardware Engineering of Hazardous Gas and Alcoholic Substances Detector in Meat Using Microcontroller and Gas Sensor

Suwarno,

Purwono,

Ma'arif

2023

HighTech. Innov. J.

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Meat may provide not only essential nutritional content but also possible harmful effects on human bodies. Unsafe consumption of meat potentially triggers colorectal cancer risks. Grilling is the most popular way to consume meat. However, meat grilling triggers the formation of hazardous chemical substances such as poisonous Polycyclic Aromatic Hydrocarbons (PAHs). This study conducted experiments using hardware engineering with microcontrollers and different gas sensors, aiming to identify gas substances produced by meat during grilling. The hardware prototype for the test simulation tool was assembled with integrated block systems and circuits. Evaluations were conducted on the direct grilling of three different types of meat. The data results were then utilized to analyze gas substances produced by meat during direct grilling. Based on the results, only five of the seven MQ-type gas sensors used in the research reacted to gas substances produced by all types of meat: LPG, alcohol, carbon monoxide, methane, and carbon dioxide, which were successfully detected in meat during grilling. Our research contributes to discovering a potential prevalence of increased alcoholic content in meat that has been grilled for five minutes. This finding is especially crucial for Muslims since it is highly correlated with halal certification of meat consumption. According to the results, Muslims should wait at least seven minutes or more after direct grilling to let the alcoholic content in meat thoroughly decrease so that it can be safely certified as halal to be consumed according to Islamic laws. Doi: 10.28991/HIJ-2023-04-03-01 Full Text: PDF

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Evaluating the properties that affect the quality of the charcoal product, determining the limits of toxic emissions during combustion, and studying their impact on human health

Alzahrani,

Hassan,

Alsubaie

2024

Environ Geochem Health

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Outdoor charcoal grilling: Particulate and gas-phase emissions, organic speciation and ecotoxicological assessment

Cited by 9 publications

References 61 publications

Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Hardware Engineering of Hazardous Gas and Alcoholic Substances Detector in Meat Using Microcontroller and Gas Sensor

Evaluating the properties that affect the quality of the charcoal product, determining the limits of toxic emissions during combustion, and studying their impact on human health

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