Air pollution in the workplace: making shish kebab is an overlooked occupational hazard-Reference-Cited by-同舟云学术

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Air pollution in the workplace: making shish kebab is an overlooked occupational hazard

Published:2020-12-16 Issue:4 Volume:31 Page:777-783
ISSN:1559-0631
Container-title:Journal of Exposure Science & Environmental Epidemiology
language:en
Short-container-title:J Expo Sci Environ Epidemiol

Author:

Vinnikov Denis,Romanova Zhanna,Zhumabayeva Galiya

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Pollution,Toxicology,Epidemiology

Link

http://www.nature.com/articles/s41370-020-00283-4.pdf

Reference16 articles.

1. Wu C-C, Bao L-J, Guo Y, Li S-M, Zeng EY. Barbecue fumes: an overlooked source of health hazards in outdoor settings? Environ Sci Technol. 2015;49:10607–15.

2. Lao J-Y, Wu C-C, Bao L-J, Liu L-Y, Shi L, Zeng EY. Size distribution and clothing-air partitioning of polycyclic aromatic hydrocarbons generated by barbecue. Sci Total Environ. 2018;639:1283–9.

3. Kabir E, Kim K-H, Ahn J-W, Hong O-F, Sohn JR. Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls. J Hazard Mater. 2010;174:492–9.

4. Badyda AJ, Widziewicz K, Rogula-Kozłowska W, Majewski G, Jureczko I. Inhalation exposure to PM-bound polycyclic aromatic hydrocarbons released from barbecue grills powered by gas, lump charcoal, and charcoal briquettes. In: Pulmonary disorders and therapy. Springer: Cham; 2017. p. 11–27.

5. Kim KH, Jahan SA, Kabir E, Brown RJC. A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects. Environ Int. 2013;60:71–80.

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