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Epidemiological evidence indicate that exposure to polycyclic aromatic hydrocarbons (PAHs) consumed with grilled meat might be hazardous for human health. In scientific literature however there is still lack of data concerning inhalation exposure to those compounds which are present in the barbecue exhausting gases. First investigation, made 2 years before, indicated that the inhalation cancer risk of the grill master could reach the level of 7.01-8.68×10-1, which is on the unacceptable level. The main goal of the present analysis was to confirm the results of the first investigation and assess the possible cancer risk from the exposure to PM-bound PAHs generated during barbecuing, not only in the grill master but also people staying nearby the grill, witnessing the grilling process. The comparison of the risk, which can be experienced during the grilling process depending on the type of grill and fuel used for its powering, will also be presented. Alimentary and dermal risk has also been considered, however the results of the inhalation risk assessment will only be presented.

Exposure to Selected Air Pollutants in the Grilling Process