Characterization of ultrafine particles generated in charcoal street grills in the city of Armenia (Colombia). Case study
Caracterización de partículas ultrafinas generadas en alimentos asados en parrillas al carbón en Armenia (Colombia). Caso de estudio
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Gómez, M. E., Villamizar, R. H., & Cremades, L. V. (2020). Characterization of ultrafine particles generated in charcoal street grills in the city of Armenia (Colombia). Case study. Revista U.D.C.A Actualidad & Divulgación Científica, 23(2). https://doi.org/10.31910/rudca.v23.n2.2020.1555
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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1. EPA. 2018. El humo de leña y la salud. U.S. Environmental Protection Agency. Retrieved from https://espanol.epa.gov/espanol/el-humo-de-la-lena-y-su-salud. Accessed: October 10, 2019. [In Spanish].
2. GARCÍA, F.F.; AGUDELO, R.A.; JIMÉNEZ, K.M. 2006. Distribución espacial y temporal de la concentración de material partículado en Santa Marta, Colombia. Rev. Facultad Nacional de Salud Pública. 24(2):73-82.
3. HARPER, M.; AKBAR, M.Z.; ANDREW, M.E. 2004. Comparison of wood dust aerosol size distributions collected by air samplers. J. Environ. Monit., 6:18-22. https://doi.org/10.1039/b312883k
4. HARPER, M.; MULLER, B.S.; BARTOLUCCI, A.L. 2002. Determining particle size distributions in the inhalable size range for wood dust collected by air samplers. J. Environ. Monit. 4:642-647. https://doi.org/10.1039/B202856p
5. INOBEME, A.; AJAI, A.I.; MANN, A.; IYAKA, Y.A. 2018. Determination of polycyclic aromatic hydrocarbons and heavy metal contents of barbecue beef, fish and chicken. Food and Environ. Safety J. 17(4):395-403. Available at:
http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/615. (Accessed 26/09/2020).
6. IQBAL, M.A.; KIM, K.H. 2016. Sampling, pretreatment and analysis of particulate matter and trace metals emitted through charcoal combustion in cooking activities. Trends in Analytical Chem. 76:52-59.
https://doi.org/10.1016/j.trac.2015.11.005
7. LEE, J.B.; KIM, K.H.; KIM, H.J.; CHO, S.J.; JUNG, K.; KIM, S.D. 2011. Emission rate of particulate matter and its removal efficiency by precipitators in under-fired charbroiling restaurants. Sci. World J. 11:1077-1088. https://doi.org/10.1100/tsw.2011.103
8. LEE, S.C.; LI, W.M.; YIN CHAN, L. 2001. Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong. Sci. Total Environ. 279:181-193. https://doi.org/10.1016/s0048-9697(01)00765-3
9. LIDÉN, G.; HARPER, M. 2006. The need for an international sampling convention for inhalable dust in calm air. J. Occup. and Environ. Hygiene, 3(10):D94-D101. https://doi.org/10.1080/15459620600920580
10. LUCAS-RAMOS, P.; IZQUIERDO-ALONSO, J.L.; RODRÍGUEZ-GONZÁLEZ, J.M.; BELLÓN-CANO, J.M.; ANCOCHEA-BERMÚDEZ, J.; CALLE-RUBIO, M.; CALVO-CORBELLA, E.; MOLINA-PARÍS, J.; PÉREZ-RODRIGUEZ, E.; PONS, S. 2008. Asociación de factores de riesgo cardiovascular y EPOC. Resultados de un estudio epidemiológico (estudio ARCE). Archivos de Bronconeumología. 238(5):233-238. https://doi.org/10.1157/13119937
11. MÄÄTÄ, J.; LEHTO, M.; LEINO, M.; TILLANDER, S.; HAAPAKOSKI, R.; MAJURI, M.L.; WOLF, H.; RAUTIO, S.; WELLING, I.; HUSGAFVEL, K.; SAVOLAINEN, K.; ALENIUS, H. 2006. Mechanisms of particle-induced pulmonary inflammation in a mouse model: exposure to wood dust. Tox. Sci. 93(1):96-104. https://doi.org/10.1093/toxsci/kfl026
12. NIOSH. 1994. Particulates not otherwise regulated, respirable. Manual of Analytical Methods 0600. Fourth edition. National Institute for Occupational Safety and Health.
13. OMS. 1989. Epidemiología de las enfermedades y accidentes relacionados con el trabajo. Décimo informe del Comité Mixto OIT/OMS sobre Higiene del Trabajo, Organización Mundial de la Salud (OMS), ISBN 0509-2507. Ginebra. 84p.
14. VICENT, E.D.; VICENT, A.; EVTYUGINA, M.; CARVALHO, R.; TARELHO, I.A.C.; ADUBER, F.I.; ALVES, C. 2018. Particulate and gaseous emission from charcoal combustion in barbecue grills. Fuel Processing Tech. 176:296-306. https://doi.org/10.1016/j.fuproc.2018.03.004
15. WILSON, N.; PARRY, R.; JALALI, J.; JALALI, R.; MCLEAN, L.; MCKAY, O. 2011. High air pollution levels in some takeaway food outlets and barbeque restaurants. Pilot study in Wellington city, New Zealand. The New Zealand Medical J. 124(1330):81-97.
16. WONNACOTT, T.H.W.; WONNACOTT, R.J.W. 1997. Introducción a la Estadística. Limusa Noriega Editores, México. 788p. [In Spanish].
2. GARCÍA, F.F.; AGUDELO, R.A.; JIMÉNEZ, K.M. 2006. Distribución espacial y temporal de la concentración de material partículado en Santa Marta, Colombia. Rev. Facultad Nacional de Salud Pública. 24(2):73-82.
3. HARPER, M.; AKBAR, M.Z.; ANDREW, M.E. 2004. Comparison of wood dust aerosol size distributions collected by air samplers. J. Environ. Monit., 6:18-22. https://doi.org/10.1039/b312883k
4. HARPER, M.; MULLER, B.S.; BARTOLUCCI, A.L. 2002. Determining particle size distributions in the inhalable size range for wood dust collected by air samplers. J. Environ. Monit. 4:642-647. https://doi.org/10.1039/B202856p
5. INOBEME, A.; AJAI, A.I.; MANN, A.; IYAKA, Y.A. 2018. Determination of polycyclic aromatic hydrocarbons and heavy metal contents of barbecue beef, fish and chicken. Food and Environ. Safety J. 17(4):395-403. Available at:
http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/615. (Accessed 26/09/2020).
6. IQBAL, M.A.; KIM, K.H. 2016. Sampling, pretreatment and analysis of particulate matter and trace metals emitted through charcoal combustion in cooking activities. Trends in Analytical Chem. 76:52-59.
https://doi.org/10.1016/j.trac.2015.11.005
7. LEE, J.B.; KIM, K.H.; KIM, H.J.; CHO, S.J.; JUNG, K.; KIM, S.D. 2011. Emission rate of particulate matter and its removal efficiency by precipitators in under-fired charbroiling restaurants. Sci. World J. 11:1077-1088. https://doi.org/10.1100/tsw.2011.103
8. LEE, S.C.; LI, W.M.; YIN CHAN, L. 2001. Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong. Sci. Total Environ. 279:181-193. https://doi.org/10.1016/s0048-9697(01)00765-3
9. LIDÉN, G.; HARPER, M. 2006. The need for an international sampling convention for inhalable dust in calm air. J. Occup. and Environ. Hygiene, 3(10):D94-D101. https://doi.org/10.1080/15459620600920580
10. LUCAS-RAMOS, P.; IZQUIERDO-ALONSO, J.L.; RODRÍGUEZ-GONZÁLEZ, J.M.; BELLÓN-CANO, J.M.; ANCOCHEA-BERMÚDEZ, J.; CALLE-RUBIO, M.; CALVO-CORBELLA, E.; MOLINA-PARÍS, J.; PÉREZ-RODRIGUEZ, E.; PONS, S. 2008. Asociación de factores de riesgo cardiovascular y EPOC. Resultados de un estudio epidemiológico (estudio ARCE). Archivos de Bronconeumología. 238(5):233-238. https://doi.org/10.1157/13119937
11. MÄÄTÄ, J.; LEHTO, M.; LEINO, M.; TILLANDER, S.; HAAPAKOSKI, R.; MAJURI, M.L.; WOLF, H.; RAUTIO, S.; WELLING, I.; HUSGAFVEL, K.; SAVOLAINEN, K.; ALENIUS, H. 2006. Mechanisms of particle-induced pulmonary inflammation in a mouse model: exposure to wood dust. Tox. Sci. 93(1):96-104. https://doi.org/10.1093/toxsci/kfl026
12. NIOSH. 1994. Particulates not otherwise regulated, respirable. Manual of Analytical Methods 0600. Fourth edition. National Institute for Occupational Safety and Health.
13. OMS. 1989. Epidemiología de las enfermedades y accidentes relacionados con el trabajo. Décimo informe del Comité Mixto OIT/OMS sobre Higiene del Trabajo, Organización Mundial de la Salud (OMS), ISBN 0509-2507. Ginebra. 84p.
14. VICENT, E.D.; VICENT, A.; EVTYUGINA, M.; CARVALHO, R.; TARELHO, I.A.C.; ADUBER, F.I.; ALVES, C. 2018. Particulate and gaseous emission from charcoal combustion in barbecue grills. Fuel Processing Tech. 176:296-306. https://doi.org/10.1016/j.fuproc.2018.03.004
15. WILSON, N.; PARRY, R.; JALALI, J.; JALALI, R.; MCLEAN, L.; MCKAY, O. 2011. High air pollution levels in some takeaway food outlets and barbeque restaurants. Pilot study in Wellington city, New Zealand. The New Zealand Medical J. 124(1330):81-97.
16. WONNACOTT, T.H.W.; WONNACOTT, R.J.W. 1997. Introducción a la Estadística. Limusa Noriega Editores, México. 788p. [In Spanish].