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Barbecue Grill Workers Occupational Exposure to Particulate-Bound Polycyclic Aromatic Hydrocarbons

2019Book part Restricted access
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dc.contributor.authorOliveira, Marta
dc.contributor.authorCapelas, Sílvia
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorPereira, Isabel
dc.contributor.authorMorais, Simone
dc.date.accessioned2021-05-07T10:38:58Z
dc.date.embargo2100
dc.date.issued2019
dc.description.abstractDuring a regular working day, grill workers are exposed to the emissions of charcoal-fired cooking activities, which include polycyclic aromatic hydrocarbons (PAHs) that are among the most health relevant compounds. Thus, in this work, the particulate matter at the breathing air zone of grill workers from a barbecue restaurant was sampled and the concentration of eighteen particulate-bound PAHs was determined by liquid chromatography with fluorescence and diode array detection. Median level of total PAHs (ΣPAHs) during 5 consecutive hours of exposure to barbecue fumes was 77.2 ng/m3 (maximum values of 261 ng/m3). Benzo(g,h,i)perylene, phenanthrene, and acenaphthylene were the most abundant compounds (82.7% of ΣPAHs). Levels of benzo(a)pyrene and total carcinogenic PAHs (naphthalene, benz(a)anthracene, benzo(b)fluoranthene, benzo(j)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, chrysene, and indeno(1,2,3-cd)pyrene) varied between 0.03–0.79 ng/m3 and 2.10–36.7 ng/m3, respectively. Grill worker’s exposure to PAHs was well below the existent PAHs occupational threshold limit value of 200 µg/m3 proposed by the American Conference of Governmental Industrial Hygienists for an 8-h of exposure to coal tar pitch volatiles. Some preventive measures such as adequate maintenance of barbecue ventilation system, regular wash of workers exposed skin and the use of clean working clothes can contribute to reduce grill worker’s occupational exposure to PAHs.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/978-3-030-14730-3_22pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/17906
dc.language.isoengpt_PT
dc.publisherSpringerpt_PT
dc.relation.publisherversionhttps://link.springer.com/chapter/10.1007/978-3-030-14730-3_22pt_PT
dc.subjectOccupational exposurept_PT
dc.subjectGrill workerspt_PT
dc.subjectPolycyclic aromatic hydrocarbonspt_PT
dc.titleBarbecue Grill Workers Occupational Exposure to Particulate-Bound Polycyclic Aromatic Hydrocarbonspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage209pt_PT
oaire.citation.startPage201pt_PT
oaire.citation.titleOccupational and Environmental Safety and Healthpt_PT
oaire.citation.volume202pt_PT
person.familyNameMarques de Oliveira
person.familyNameDelerue-Matos
person.familyNamePereira
person.familyNameMorais
person.givenNameMarta Madalena
person.givenNameCristina
person.givenNameIsabel
person.givenNameSimone
person.identifierE-1761-2011
person.identifierR-000-KN3
person.identifier1598822
person.identifier.ciencia-id0A1C-A89D-641A
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-id3A1F-5627-97EC
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.orcid0000-0003-4150-0151
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0002-8530-3849
person.identifier.orcid0000-0001-6433-5801
person.identifier.ridD-4990-2013
person.identifier.ridS-2517-2016
person.identifier.scopus-author-id57202841330
person.identifier.scopus-author-id6603741848
person.identifier.scopus-author-id39863481900
person.identifier.scopus-author-id7007053747
rcaap.rightsclosedAccesspt_PT
rcaap.typebookPartpt_PT
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