Charcoal-based products are widely spread and appreciated as fuel for grilling food.
However, during their use, they release high emissions that pose significant environmental …

Despite the ubiquity and carcinogenicity of polycyclic aromatic hydrocarbons (PAHs), their
dermal absorption for the general population has not been adequately addressed. Aiming to …

Given the increasing popularity of outdoor barbecue activities and the disregard for
barbecue fumes, this study systematically investigated barbecue fume emission …

Frying is one of the cooking methods which generates mono aromatic hydrocarbons,
including benzene, toluene, ethylbenzene, and xylene (BTEX); subsequently, it affects …

Grilling activities release large amounts of hazardous pollutants, but information on
restaurant grill workers' exposure to polycyclic aromatic hydrocarbons (PAHs) is almost …

Charbroiling is a major source of air pollution worldwide. In this study, the particulate and
gas-phase emissions from the charcoal lighting phase and during the grilling of meat (pork …

Cooking, particularly frying, is a significant contributor to indoor air pollution, which has the
potential to make carbonyls due to the characteristics of edible oils. Many studies have …

Background Epidemiological studies have associated biomass combustion with (respiratory)
morbidity and mortality, primarily in indoor settings. Barbecuing results in high outdoor air …

The study attempts to compare the total annual emissions of selected air pollutants emitted
during occasional grilling and the emission of the same pollutants from small domestic …

Barbecue (BBQ) is one of the most popular cooking activities with charcoal worldwide and
produces abundant polycyclic aromatic hydrocarbons (PAHs) and particulate matter. Size …