Polycyclic aromatic hydrocarbon (PAH) emissions from charcoal grilling

The emission of polycyclic aromatic hydrocarbons (PAH) was quantitated in the smoke from the grilling of meat using hardwood charcoal as fuel in a table grill set. Smoke samples were collected with an ice-cooled condenser and subsequently cleaned up employing both open column- and high performance-liquid chromatography techniques. Using a PAH standard mixture, 23 PAH were identified in the smoke using gas chromatography-mass spectrometry. Emission levels of PAH ranged from several tens of μg kg−1 meat for some 3- and 4-ringed PAH, to sub μg kg−1 meat levels for the 5- and 6-ringed PAH (sum of PAH approximately 0.1 mg kg−1 meat), originating from a 10 min grilling of 0.33 kg minced lean pork. The major source of PAH emitted to the local air environment from charcoal grilling is from the combustion of the charcoal itself. The amount of PAH emitted from charcoal grilling in Sweden, time period June to August, is estimated to approximately 2 kg which is a minor source to the total emissions of PAH to the environment. However, relatively large peak exposures of PAH can be expected in a more local environment, e.g. during household grilling.