Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Abstract

Abstract Organised bathing areas located within leisure facilities, in addition to the function typical of their purpose, allow in most cases the use of their own barbecue facilities. This type of cooking of food before consumption is very popular during leisure time at the waterfront. However, cooking food on a barbecue produces fumes emitted from both the fuel being burned and the food being grilled. In addition, the fat from the grilled food falls on the hearth, contributing to the release of further toxic compounds and, in many cases, together with other exhaust fumes, causing considerable smoke and the summer smog effect. Such cumulative gases emitted by irregularly dispersed barbecues repeatedly irritate the respiratory tract of beachgoers in the area of these devices, and the residue of unburned barbecue fuel contaminates the resting area. Small pieces of charcoal of various textures tend to sink into the sand when exposed to the elements and can pose a risk to young children playing on the beach by causing choking and minor injuries. The study revealed an assumed range of exposure to dust and gases emitted from barbecuing that extended up to 40 m from the hearth. Additionally, it was demonstrated that the thermal processing of food using barbecue fuels could lead to increased contamination of beach sands from the fuel itself and food storage materials. Therefore, taking into account the studies carried out showing the adverse effects of active barbecues on beach sands and, above all, the atmospheric air and directly on beachgoers, administrators of recreational facilities should strive to concentrate these devices at a distance (up to several tens of metres) from beaches and bathing areas.