Polycyclic aromatic hydrocarbons at fire stations: firefighters’ exposure monitoring and biomonitoring, and assessment of the contribution to total internal dose

This work characterizes levels of eighteen polycyclic aromatic hydrocarbons (PAHs) in the breathing air zone of firefighters during their regular work shift at eight Portuguese fire stations, and the firefighters' total internal dose by six urinary monohydroxyl metabolites (OH-PAHs). Total PAHs (ΣPAHs) concentrations varied widely (46.4-428ng/m(3)), mainly due to site specificity (urban/rural) and characteristics (age and layout) of buildings. Airborne PAHs with 2-3 rings were the most abundant (63.9-95.7% ΣPAHs). Similarly, urinary 1-hydroxynaphthalene and 1-hydroxyacenaphthene were the predominant metabolites (66-96% ΣOH-PAHs). Naphthalene contributed the most to carcinogenic ΣPAHs (39.4-78.1%) in majority of firehouses; benzo[a]pyrene, the marker of carcinogenic PAHs, accounted with 1.5-10%. Statistically positive significant correlations (r≥0.733, p≤0.025) were observed between ΣPAHs and urinary ΣOH-PAHs for firefighters of four fire stations suggesting that, at these sites, indoor air was their major exposure source of PAHs. Firefighter's personal exposure to PAHs at Portuguese fire stations were well below the existent occupational exposure limits. Also, the quantified concentrations of post-shift urinary 1-hydroxypyrene in all firefighters were clearly lower than the benchmark level (0.5μmol/mol) recommended by the American Conference of Governmental Industrial Hygienists.

International Conference on Safety and Innovation in Food Packaging (InSIPack) 2016: book of abstracts

The aim of the conference is to bring together academia and industry to discuss the safety of food packaging as well as the development of new food packaging materials, including active, intelligent and nano concepts. Bio-based materials will be also discussed due to be a growing area of food packaging. Topics: Food Safety & Quality (Physical and chemical hazards: measurement and assessment; Biological hazards: risk and prevention; Mathematical modelling of risk assessment; Evaluation of food spoilage, food quality and shelf life; Food packaging laws and regulations; Food package interactions: migration measurement methods, models and food safety risk assessment; Food Packaging innovation (Active and intelligent packaging; Nano-packaging; New packaging materials and material development; Bio based and edible packaging; Food package testing; Sustainable food contact materials; Recycling and Life Cycle Assessment).