Food using Barbeque fuels on beach sands (Introduction)
Introduction
Recreation is inseparably linked to the concept of active use of leisure time, a period of relaxation in the modern sense that emerged at the turn of the twentieth century. Spending leisure time at a leisure facility such as a swimming bath in its conception should lead to physical and mental regeneration of the people resting there1. While a friendly and aesthetically pleasing environment is necessary for mental balance, cleanliness of the ground, water and air is essential for rebuilding vitality in addition to physical activity. The air we breathe is probably the most important factor from which it is difficult for us to isolate ourselves if it is contaminated2. We can limit our contact with the water at the bathing area by using swimming equipment, and we can effectively separate ourselves from the sand with footwear and deckchairs. On the other hand, the filtering of atmospheric air would be extremely cumbersome with the use and installation of appropriate filters3. Therefore, taking care to maintain high air standards in terms of above-normal air pollutants in the form of dust PM2.5, PM104 and chemical compounds (H2S, NH3, Cl2, HCHO, SO2, CO, NO2, RI*) at public facilities is very important. Eliminating or consciously targeting the transmission of air pollutants generated during barbecuing processes in charcoal and charcoal briquette-fuelled barbecuing equipment5 is an important element in the management of recreational facilities. It should be mentioned that apart from the mere noticeable visual effect in the form of smoke and the intense smell of burning fuel combined with the smell of fried food altogether causing discomfort to beach users, uncontrolled dispersed barbecuing carries many other hazards6. The most annoying and perceptible are the irritants (RI) emitted during the heat treatment of food, which, in addition to the mere effect of odour discomfort, also carry adverse effects on the entire human body7. By irritating the respiratory tract, they can cause inflammation and allergic reactions and contribute to the formation of long-term rhinitis in the respiratory system8. As a result of prolonged exposure and inhalation of the lungs, nose, mouth, larynx and trachea, the conditions caused by these substances also contribute to the formation of carcinogenic reactions in these organs9. Another hazardous component of barbecue smoke is particulate matter, and the spectrum of this emission includes most carcinogenic dust characterized by a diameter between 2.5 and 10 microns10. The chemical compounds formed under the influence of high temperatures in reaction with nitrogen, especially nitrogen oxides in higher concentrations, can adversely affect the entire human body as well as human mental health11. High concentrations of the abovementioned oxides may accumulate in living organisms both for a short period or in relation to staying in this type of polluted atmosphere with low nitrogen oxide concentration, but for a longer time12. A highly dangerous gas that poses a health risk when inhaled is also carbon monoxide. While carbon dioxide in the open air may have a slightly suffocating effect, inhalation of carbon monoxide manifests itself through headaches and nausea. It should be emphasized that the duration of inhalation in the open air is of great importance in the case of CO inhalation, while the concentration of the gas is lower when barbecuing13. The other gases isolated during the study, i.e. H2S, Cl2, HCHO, and SO2 may also cause adverse health effects due to their prolonged inhalation. These include inflammation of the respiratory tract and mucosal irritation leading to erosions and tissue degeneration14. The authors did not perform a measurement analysis of the VOCs and PAHs emitted in the barbecue exhaust due to the static measurement time needed to record them. Nevertheless, it is essential to highlight that these components of barbecue exhaust are equally detrimental to human health as the other gases analyzed in the experiment above15,16. In the vicinity of active barbecue facilities, less active beachgoers tend to be the most vulnerable to inhaling fumes. Preferring a leisure pattern of lounging and sunbathing results in constant exposure to fumes emitted during food preparation from both burnt fuels and grilled food. A different topic, although closely related to the use of barbecue fuels and equipment, is the maintenance of clean beach sands. In most cases, many solid (unburned) elements in the form of charcoal, aluminum foil and organic residues remain in the barbecue ashes after the barbecue is over. Wood charcoal elements of various sizes, shapes, and forms enter and mix with the beach sand after the BBQ process.The visual consequence of this is that the sand turns from a light yellow colour to a less aesthetically pleasing grey colour and poses a potential health risk to beachgoers by causing possible injuries and infections. This risk is compounded by the amount of additional unwanted solid contaminants in the beach sands associated with both the barbecue process and the presence of significant numbers of people in a small area17. The main problem in calculating the surface of the beach in terms of charcoal and litter in the sands by visual inspection is their construction. Sandy beaches are made or naturally filled with loose sedimentary rocks, which contributes to solid elements sinking into their structure over time. The movement of the sand itself, caused by natural factors18 (precipitation, wind) as well as the mixing of the substrate by beach users themselves through direct physical contact, contributes
To this
