Monitoring of polycyclic aromatic hydrocarbons (PAHs) in smoke of charcoal grilled meat-restaurants in Amman, Jordan

Abstract

Polycyclic aromatic hydrocarbons (PAHs) were investigated in the outdoor air of charcoal-grilled meat-restaurants in Amman/Jordan. The studied restaurants were given the codes (S, Z, G, B, and J). PAHs were extracted using QuEChERS method and detected using GC/MS. They were found in almost all samples. Levels of PAHs in the stacks were found to depend on major factors like type and quantity of charcoal used, the amount of grilled meat after marinating, and sampling season. The results showed that PAHs concentrations in toxic equivalents (TEQs) in (ng TEQ/m3) were found in the following order: S restaurant (158) > B (114) > J (47) > G (20) > Z (15). The total emissions of PAHs in (g TEQ/year) for all restaurants samples were in the following order: S restaurant (16.5) > B (5.8) > J (1.8) > G (0.3) > Z (0.2) with B(a)P detected in restaurants S and B. This study is the first of its kind in the MENA region and provides alarming results about using charcoal for grilling where food and air contamination is unavoidable. Lowering consumption of grilled food is advisable in addition to the use of air filters for chimneys.