# Particulate Matter During Food Preparation on a Barbecue: A Case Study of an Electric Barbecue
## 4 Conclusions  
The grilling process represents a significant source of fine submicron particles (PM\({}_{1}\)), which are frequently associated with high-temperature processes, including combustion and heating. In addition to these processes, food-related emissions, particularly the evaporation of fats, contribute to the formation of these particles. When fats and oils are subjected to elevated temperatures during grilling, they vaporise and subsequently condense into submicron aerosols, thereby increasing PM\({}_{1}\) concentrations. Furthermore, fine particulate matter may be released from food surfaces in the form of charred or burnt particles.  
In the context of electric barbecues, the absence of fuel combustion, such as that produced by charcoal, results in a reduction in mechanical disturbance and a concomitant decrease in the generation of particulate matter from these sources. This observation indicates that the grilling process can markedly impact indoor air quality, as human activities may facilitate the introduction of submicron particles from grilling into indoor environments. However, concentrations of these particles typically remain stable due to the presence of controlled environments and effective ventilation systems, which mitigate exposure to both fine and coarse particulate matter.  
The findings of our study indicate that grilling, even with electric grills that do not utilise emission fuels, substantially contributes to submicron PM levels, particularly in the immediate vicinity of the barbecue. The marked increase in PM\({}_{1}\) particles, along with volatile organic compounds (VOCs), during the grilling process underscores their potential health risks, given their ability to penetrate deeply into the respiratory system. This concern is further amplified by the fact that other pollutants, such as polycyclic aromatic hydrocarbons (PAHs), can adsorb onto the surfaces of solid particles, posing additional health hazards.  
The results, although obtained under specific conditions, reveal a general trend in the submicron particle contribution of a typical electric grill. This finding is particularly novel and significant, as previous studies on barbecue emissions have primarily concentrated on fuel-powered grills or especially focused on larger particulate matter or gaseous pollutants, thereby overlooking the potential impact of submicron particles.  
Submicron particles, often referred to as ultrafine particles (UFPs), are a significant concern due to their ability to penetrate deeply into the human respiratory system and potentially pose serious health risks. This research provides a unique perspective by highlighting the distinct differences in the size distribution of particulates, thereby establishing a foundation for both UFP non-combustion grill emissions and the analysis of the number and mass size distribution of such sources.  
Further studies are required to advance the understanding of barbecue emissions, particularly in relation to submicron particles. The findings presented here have the potential to inform the development of more sustainable and environmentally friendly barbecue technologies, which could ultimately contribute to improvements in air quality and public health.  
Conceptualisation, J.S.B. and A.B.; methodology, J.S.B.; software, J.S.B.; validation, K.W.-R. and D.C.; formal analysis, P.R.-K.; investigation, J.S.B.; resources, M.P. and G.M.; data curation, W.R.-K. and P.R.-K.; writing--original draft preparation, K.W.-R., D.C. and A.B.; writing--review and editing, A.B. and W.R.-K.; visualisation, J.S.B. All authors have read and agreed to the published version of the manuscript.  
Research was funded by Warsaw University of Technology within the Excellence Initiative: Research University (IDUB) programme, POSTDOC V.  
Not applicable.  
Data Availability Statement: The raw data supporting the conclusions of this article will be made available by the authors upon request.  
The authors declare no conflicts of interest.