Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure.

The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX emissions from the grilling process and indicates a novel driven-toxicity-based solution to recognize health effects related to BBQ emissions. The exposure scenario includes the type of grilling device, food type, and individual attitudes, but also a keen understanding of the broad health implications related to the gaseous/particulate PAHs emission, or age-related effects. The calculated incremental lifetime cancer risk (ILCR) associated with the exposure to PAH congeners and BTEX indicates an unacceptable level in the case of charcoal and briquette grilling with the highest values for professional cooks.

Improving the Quality of Measurements Made by Alphasense NO Non-Reference Sensors Using the Mathematical Methods.

Conventional NO monitoring devices are relatively cumbersome, expensive, and have a relatively high-power consumption that limits their use to fixed sites. On the other hand, they offer high-quality measurements. In contrast, the low-cost NO sensors offer greater flexibility, are smaller, and allow greater coverage of the area with the measuring devices.