Related Experiment Videos
Respiratory effects of mesquite broiling.
Journal of Occupational Medicine. : Official Publication of the Industrial Medical Association
|November 1, 1986
Summary
Mesquite broiler cooks experienced more respiratory irritation than gas-flame cooks. Air sampling revealed unidentified hydrocarbons in mesquite smoke, suggesting a potential cause for these respiratory issues.
Area of Science:
- Occupational Health
- Environmental Science
- Toxicology
Background:
- Mesquite wood charcoal is popular for its unique flavor in broiled foods.
- Concerns arose regarding potential respiratory effects of mesquite broiler smoke exposure.
Observation:
- A mesquite broiler cook presented with symptoms suggestive of respiratory irritation.
- A survey compared respiratory symptoms between mesquite and gas-flame broiler cooks.
Findings:
- The mesquite broiler group showed statistically significant respiratory irritation compared to the gas-flame group (P <= .05).
- Further symptom categories suggested increased respiratory irritation in the mesquite group (P < .10).
- Air sampling detected unidentified aliphatic hydrocarbons (C8-C12) in mesquite smoke, absent in gas-flame smoke.
Implications:
- Mesquite smoke may pose a risk of respiratory irritation or allergy for broiler cooks.
- Further research is needed to identify the specific components in mesquite smoke causing these effects.
- This highlights the importance of assessing occupational exposures in food preparation environments.