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| Determination of PM2 5 Concentration and Hazardous Substances in Fumes from Roast Chicken Production |
| SHI Jin-ming，PENG Zeng-qi*，ZHU Yi，WAN Ke-hui，YAO Yao，WANG Yuan，
ZHANG Ya-wei，WANG Fu-long，HUI Teng，LI Jun-ke |
| National Center of Meat Quality of Safety Control, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract A large quantity of fumes may be generated as a result of frying during the production of roast chicken. PM2.5
and formaldehyde concentration in the fumes and the contents of the hazardous substances 3,4-benzypyrene and
heterocyclic amines in the PM2.5 particles were determined. The maximum levels of PM2.5 and formaldehyde were
detected to be 2440 μg/m3 and 0.270 mg/m3, which exhibited a 31.5-fold increase compared with China’s limit level 2 for
air quality (75 μg/m3) and a 2.86-fold decrease compared with China’s atmospheric emission limit, respestively. The PM2.5
particles were detected to contain 18.35–30.68 μg/g 3,4-benzypyrene and 14.87–37.72 μg/g.
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2013, Vol. 27 
