Chemical and toxicological assessment of particulate matter in a charcoal barbecue restaurant

Charcoal grilling in restaurants can release toxic substances, potentially exposing customers and workers to harmful pollutants. This study evaluated the chemical composition and toxicological effects of PM₁₀ in a charcoal barbecue restaurant in Portugal. Samples were simultaneously collected indoors and outdoors over six working days and during the restaurant's closure period. PM₁₀ analysis included water-soluble inorganic ions, organic and elemental carbon, and organic compounds. OPAA and OPDTT were measured, and human alveolar adenocarcinoma cells (A549) were used to assess toxicity. PM₁₀ concentrations indoors consistently exceeded outdoor levels on working days, with carbonaceous matter accounting for up to half of the PM₁₀ mass. Potassium, sulphate, nitrate, and chloride were the main inorganic ions, while saccharides and cholesterol were abundant organic compounds. Indoor samples showed higher OPDTT, reduced cell viability, and increased intracellular ROS. Positive correlations were found between ROS levels and indoor phenolic compounds and carboxylic acids, and outdoor steroid alcohols.