Exposure to particles and PAH during frying of bacon on an electric and a gas stove

Introduction: Cooking fumes are known to contain several harmful compounds, and the levels of these seem to vary according to what is fried and how the food is prepared.  The aim of the study was to study the levels of fine and ultrafine particles and PAH’s in fumes from frying of bacon, which were collected in the breathing zone of the cook and compare this results with an earlier study on emissions from frying of beefsteak.  

Methods: The frying was performed by three “cooks” and each frying procedures was performed three times, according to an experimental, standardized procedure. The three frying procedures were: Frying of fresh bacon on an electric or a gas stove, and frying of smoked bacon on a gas stove. All without additional frying fat. The exposure level of 32 PAH and total particles were measured by personal samplers. The number concentration of particles in the size intervals <100 nm (ultrafine) was also measured with an SMPS in the breathing zone of the cooks.  

Results: The levels of total particles varied with the different brands of bacon dependent on the fat content, from 2.2(sd 0.53) mg/m3 for smoked bacon on a gas stove to 4.2(1.2) mg/m3 for fresh bacon on a gas stove. The levels of sum of PAH varied from 270(20) ng/m3 for fresh bacon on a gas stove to 300(33) ng/m3 for smoked bacon on a gas stove. Peak number concentrations of ultrafine particles were in the range of 2 x 105 for electric stove to1.1 x 106 particles/cm3 for a gas stove.  

Discussion:  The levels of PAH, total particles and ultrafine particles varied and were somewhat elevated, and seemed to be dependent on many factors involved in the frying procedure. The results will be discussed also in regard to other earlier studies