Laman D.M.,Nixyaawii Governance Center |
Weiler B.D.,URS Corporation |
Skeen R.S.,Nixyaawii Governance Center
Environmental Monitoring and Assessment | Year: 2013
Organic emissions from a chemical weapons incinerator have been characterized with an improved set of analytical methods to reduce the human health risk assigned to operations of the facility. A gas chromatography/mass selective detection method with substantially reduced detection limits has been used in conjunction with scanning electron microscopy/energy dispersive X-ray spectrometry and Fourier transform infrared microscopy to improve the speciation of semi-volatile and non-volatile organics emitted from the incinerator. The reduced detection limits have allowed a significant reduction in the assumed polycyclic aromatic hydrocarbon (PAH) and aminobiphenyl (ABP) emission rates used as inputs to the human health risk assessment for the incinerator. A mean factor of 17 decrease in assigned human health risk is realized for six common local exposure scenarios as a result of the reduced PAH and ABP detection limits. © 2012 Springer Science+Business Media B.V.
Forsberg N.D.,Oregon State University |
Stone D.,Oregon State University |
Harding A.,Oregon State University |
Harper B.,Oregon State University |
And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012
Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood type (apple or alder). Neither smoking structure nor wood type accounted for differences in smoked salmon content of 33 PAHs. Carcinogenic and noncarcinogenic PAH loads in traditionally smoked salmon were 40-430 times higher than those measured in commercial products. Dietary exposure to PAHs could result in excess lifetime cancer risks between 1 × 10-5 and 1 × 10-4 at a daily consumption rate of 5 g d-1 and could approach 1 × 10-2 at 300 g d-1. Hazard indexes approached 0.005 at 5 g d-1, or approximately 0.3 at 300 g d-1. Levels of PAHs present in smoked salmon prepared using traditional Native American methods may pose elevated cancer risks if consumed at high consumption rates over many years. © 2012 American Chemical Society.