Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment

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dc.authorid0000-0003-0092-1558en_US
dc.authorid0000-0001-5179-8444en_US
dc.contributor.authorGorjinezhad, Soudabeh
dc.contributor.authorKerimray, Aiymgul
dc.contributor.authorTorkmahalleh, Mehdi Amouei
dc.contributor.authorKeleş, Melek
dc.contributor.authorÖztürk, Fatma
dc.date.accessioned2021-06-23T19:48:55Z
dc.date.available2021-06-23T19:48:55Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Çevre Mühendisliği Bölümüen_US
dc.description.abstractParticulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m(-3)) during grilling meat and Ti during heating oil with salt (24.4 ug m(-3)). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 x 10(-6), US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.en_US
dc.identifier.doi10.1007/s11356-017-8618-0
dc.identifier.endpage9529en_US
dc.identifier.issn0944-1344
dc.identifier.issn1614-7499
dc.identifier.issue10en_US
dc.identifier.pmid28238182en_US
dc.identifier.scopus2-s2.0-85013752212en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage9515en_US
dc.identifier.urihttps://doi.org/10.1007/s11356-017-8618-0
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9261
dc.identifier.volume24en_US
dc.identifier.wosWOS:000399239800061en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKeleş, Melek
dc.institutionauthorÖztürk, Fatma
dc.language.isoenen_US
dc.publisherSpringer Heidelbergen_US
dc.relation.ispartofEnvironmental Science And Pollution Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTrace Elementsen_US
dc.subjectRisk Assessmenten_US
dc.subjectCookingen_US
dc.titleQuantifying trace elements in the emitted particulate matter during cooking and health risk assessmenten_US
dc.typeArticleen_US

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