<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Wu, Chen-Chou</style></author><author><style face="normal" font="default" size="100%">Bao, Lian-Jun</style></author><author><style face="normal" font="default" size="100%">Guo, Ying</style></author><author><style face="normal" font="default" size="100%">Li, Shao-Meng</style></author><author><style face="normal" font="default" size="100%">Zeng, Eddy Y.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Barbecue Fumes: An Overlooked Source of Health Hazards in Outdoor Settings?</style></title><secondary-title><style face="normal" font="default" size="100%">ENVIRONMENTAL SCIENCE &amp;amp; TECHNOLOGY</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2015</style></year><pub-dates><date><style  face="normal" font="default" size="100%">SEP 1</style></date></pub-dates></dates><number><style face="normal" font="default" size="100%">17</style></number><volume><style face="normal" font="default" size="100%">49</style></volume><pages><style face="normal" font="default" size="100%">10607-10615</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Barbecuing or charcoal-grilling has become part of popular outdoor recreational activities nowadays; however, potential human health hazards through outdoor exposure to barbecue fumes have yet to be adequately quantified. To fill this knowledge gap, atmospheric size-fractioned particle and gaseous samples were collected near an outdoor barbecuing vendor stall (along with charcoal-grilled food items) in Xinjiang of Northwest China with a 10-stage micro-orifice uniform deposit impactor and a polyurethane foam (PUP) sampler and were analyzed for particulate matter and polycyclic aromatic hydrocarbons (PAHs). Exposure to PAHs through inhalation and dermal contact by adult consumers who spent 1 h per day near a charcoal-grilling vendor for a normal meal (lunch or dinner) amounted to a BaP equivalent (BaPeq) dosage of 3.0-77 ng day(-1) (inhalation: 2.8-27 ng day(-1) of BaPeq; dermal contact: 0.2-50 ng day(-1) of BaPeq), comparable to those (22-220 ng day(-1) of BaPeq) from consumer exposure through the consumption of charcoal-grilled meat, assumed to be at the upper limit of 50-150 g. In addition, the potential health risk was in the range of 3.1 X 10(-10) to 1.4 X 10(-4) for people of different age groups with inhalation and dermal contact exposure to PAHs once a day, with a 95% confidence interval (7.2 X 10(-9) to 1.2 X 10(-6)) comparable to the lower limit of the potential cancer risk range (1 X 10(-6) to 1 X 10(-4)). Sensitivity analyses indicated that the area of dermal contact with gaseous contaminants is a critical parameter for risk assessment. These results indicated that outdoor exposure to barbecue fumes (particularly dermal contact) may have become a significant but largely neglected source of health hazards to the general population and should be well-recognized.</style></abstract></record></records></xml>