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Nos dias de hoje com os grandes aglomerados populacionais nos grandes centros urbanos e com o ritmo elevado de trabalho, tem vindo a aumentar o interesse da população por restaurantes de comida rápida e com preços acessíveis como restaurantes take-away nomeadamente churrascarias. Por outro lado, a informação existente sobre as concentrações de poluentes resultantes da queima de carvão nas churrascarias é muito limitada. Neste estudo foram monitorizados os níveis de compostos orgânicos voláteis totais (COV), monóxido de carbono (CO), dióxido de carbono (CO2) e hidrocarbonetos aromáticos policíclicos (PAH; 16 considerados poluentes prioritários pela US-EPA, e ainda o dibenzo[a,l]pireno e o benzo[j]fluoranteno) no ar interior de duas churrascarias, com três tipos de carvão. O potencial impacto da exposição do operador de grill e dos consumidores de frango de churrasco a PAH foi estimado. De um modo geral foram identificados perfis de emissão de COV, CO, CO2 e PAH comuns nas duas churrascarias estudadas, independentemente do tipo de carvão utilizado na confeção de alimentos. Os picos de maior emissão de COV e CO foram observados quando se iniciou a combustão do carvão e nos períodos de maior afluência de clientes, tendo-se excedido os limiares de proteção (260 ppb e 9 ppm para os COV e para o CO, respetivamente) estabelecidos pela legislação portuguesa. No ar total (soma da fase particulada, PM4,0, com a fase gasosa) das churrascarias estudadas, o somatório dos 18 PAH variou entre 191 e 639 ng/m3 , no qual predominaram os compostos mais leves que corresponderam a 96,2 – 98,3% do total de PAH na fase gasosa comparativamente com 25,6 – 46,3% do total de PAH na fase particulada (PM4,0). No que diz respeito aos diferentes tipos de carvões testados não se verificaram diferenças significativas na emissão dos PAH. Relativamente às amostras de frango grelhadas com diferentes tipos de carvão nas duas churrascarias verificaram-se concentrações de PAH superiores comparativamente às amostras de frango cru, não se tendo no entanto verificado diferenças significativas entre as amostras de frango grelhado. Estes resultados sugerem que os operadores de grill podem estar continuamente expostos a concentrações de compostos que a longo prazo podem representar potenciais riscos para a sua saúde.
Nowadays, with large population groups in large urban centers and with high work rates, the population's interest in fast-food restaurants and affordable restaurants, such as take-away restaurants and steakhouses, has increased. On the other hand, limited information is available on the levels of air pollutants emitted during the burning of coal in steakhouses. In this study, the levels of total volatile organic compounds (VOCs), carbon monoxide (CO), carbon dioxide (CO2) and polycyclic aromatic hydrocarbons (PAH; 16 classified as priority pollutants by US EPA, dibenzo[a,l]pyrene and benzo[j]fluoranthene) were determined in the indoor air of two steakhouses that used three different types of charcoal. The exposure to PAH of the grill worker and of consumers of barbecue chicken was estimated. Globally, the found emission profiles for VOC, CO, CO2 and PAH were similar in the studied two steakhouses, regardless of the type of coal used in the food confection. The highest VOC and CO emission peaks were observed at the beginning of coal combustion and during the periods where a higher number of customers were observed, being the Portuguese protection thresholds (260 ppb and 9 ppm, respectively for VOC and CO) exceeded. In the total air (the sum of particulate phase, PM4,0, and gas phase) of the barbecue restaurants, the sum of 18 PAH varied between 191 and 639 ng/m3 , being the lightest compounds the most predominant and corresponding to 96.2 – 98.3% of total PAH in the gas phase comparatively with 25.6 – 46.3% of the total PAH in the particulate phase. Regarding the different types of coals tested, no significant differences were found in the emission of PAH. Concerning the chicken samples grilled with different types of charcoal in the two steakhouses, it was observed that grilled chicken presented higher PAH concentrations than raw chicken samples. However, no significant differences were found between grilled samples prepared with different charcoal. These results suggest that long-term exposure of grill workers may pose potential health risks.
Nowadays, with large population groups in large urban centers and with high work rates, the population's interest in fast-food restaurants and affordable restaurants, such as take-away restaurants and steakhouses, has increased. On the other hand, limited information is available on the levels of air pollutants emitted during the burning of coal in steakhouses. In this study, the levels of total volatile organic compounds (VOCs), carbon monoxide (CO), carbon dioxide (CO2) and polycyclic aromatic hydrocarbons (PAH; 16 classified as priority pollutants by US EPA, dibenzo[a,l]pyrene and benzo[j]fluoranthene) were determined in the indoor air of two steakhouses that used three different types of charcoal. The exposure to PAH of the grill worker and of consumers of barbecue chicken was estimated. Globally, the found emission profiles for VOC, CO, CO2 and PAH were similar in the studied two steakhouses, regardless of the type of coal used in the food confection. The highest VOC and CO emission peaks were observed at the beginning of coal combustion and during the periods where a higher number of customers were observed, being the Portuguese protection thresholds (260 ppb and 9 ppm, respectively for VOC and CO) exceeded. In the total air (the sum of particulate phase, PM4,0, and gas phase) of the barbecue restaurants, the sum of 18 PAH varied between 191 and 639 ng/m3 , being the lightest compounds the most predominant and corresponding to 96.2 – 98.3% of total PAH in the gas phase comparatively with 25.6 – 46.3% of the total PAH in the particulate phase. Regarding the different types of coals tested, no significant differences were found in the emission of PAH. Concerning the chicken samples grilled with different types of charcoal in the two steakhouses, it was observed that grilled chicken presented higher PAH concentrations than raw chicken samples. However, no significant differences were found between grilled samples prepared with different charcoal. These results suggest that long-term exposure of grill workers may pose potential health risks.
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Keywords
Alimento confecionado Ar interior em churrascarias Carvão Emissões Charcoal Cooked food Emissions Indoor air in steakhouses