| Abstrakt: |
Polychlorinated Dibenzo-p-Dioxins/Furans (PCDDs/Fs) were investigated for their relocation properties and adverse effects for chimneys air-flue emissions of charcoal-grilled meat restaurants in Jordan. Restaurants were given the codes (S, Z, G, B, and J). Levels of PCDDs/Fs depend on the quantity of used charcoal, amount of grilled meat, and sampling season. The PCDD/Fs compounds were extracted from the filter using the QuEChERS and detected in extracts using GC/MS. The results showed that PCDD/Fs concentrations in international toxic equivalents (I-TEQs) in (ng I- TEQ/m3) were found in the following order: S restaurant (87.03) > B (7.24) > G (4.90) > J (3.36) > Z (0.54) where some samples contained 2, 3, 7, 8-TCDD in considerable amounts. The emitted concentrations of PCDD/Fs through chimneys were found to depend on many factors that were measured such as type and quantity of grilling fuels, amount quantities of grilled food after marinating and sampling season. This study is featured as the first of its kind in the Middle East and North Africa that reveals the dangers of using charcoal for grilling because it causes contamination of food and air. It also calls for advising people to minimise the consumption of grilled food since it will contain a portion of carcinogenic (group 1) 2,3,7,8-TCDD. Charcoal-grilled restaurants are worldwide and part of international cuisine. [ABSTRACT FROM AUTHOR] |
