Indoor Levels of Polycyclic Aromatic Hydrocarbons in Homes

Research studies on wood smoke and other air pollution.

Indoor Levels of Polycyclic Aromatic Hydrocarbons in Homes

Postby Wilberforce » Tue Sep 09, 2008 12:10 am

Indoor Levels of Polycyclic Aromatic Hydrocarbons in Homes with or without Wood Burning for Heating
Gustafson et al
http://pubs.acs.org/doi/abs/10.1021/es800304y
"The median indoor BaP level in the wood-burning homes (0.52 ng/m3) was 5 times higher than the Swedish
health-based guideline of 0.1 ng/m3, which was also exceeded outdoors on all days (median 0.37 ng/m3)."

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NEW LINK
Abatement strategies for air pollution and health effects from locally emitted and transnationally transported biomass combustion aerosols
Salonen et al
http://www.norden.org/en/nordic-council ... rdair-bios


"The use of conventional manually fed log wood boilers without or with only a small accumulation
tank should be prohibited, because they cannot burn the fuel effectively and cause potentially severe health
hazard to the neighbourhood. A large majority of all the complaints made by chronically ill subjects on poor
air quality related to wood combustion is directly connected to the neighbourhood use of these installations.
The poor technology and use of insufficient air supply in these installations lead to long-lasting, smouldering
combustion of wood, which causes large emissions of both the particulate and gaseous pollutants putting the
susceptible population groups in the neighbourhood at a high risk of deterioration of their disease. The use of
conventional open fireplaces and poorly heat reserving iron stoves should also be prohibited in urban residential
areas and smaller communities."

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Biomarkers of carcinogen exposure and early effects
Edited by Peter B. Farmer, Jean M. Emeny
http://ecnis.openrepository.com/ecnis/b ... rt%201.pdf
4.2.4. Processed food
"The preservation of food by curing it with wood smoke is a process that has been used since antiquity.
Since the production of wood smoke is an example of incomplete combustion, PAHs are generated.
In a detailed analysis of smoked food, total PAH concentrations in smoked meat ranged from 2.6–29.8
ppb, while in smoked fish the range was 9.3–86.6 ppb [15]. Concentrations of five carcinogenic PAHs
(benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, dibenz[a,h]anthracene and
indeno[1,2,3-cd]pyrene) reached levels of 16.0 ppb (in salmon). Polycyclic aromatic hydrocarbons were
also measured in liquid smoke seasonings, the total levels ranging up to 43.7 ppb, and the levels of the
five selected compounds up to 10.2 ppb."
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