Chemical exposure from overheated food in a test kitchen

Unattended cooking accounts for a great number of domestic fire accidents. Occupants usually stay in their household after ventilating it. Yet, the remaining levels of pollution may unknowingly endanger the health of sensitive occupants. This study aims at assessing the quality of the indoor air after ventilating a test kitchen where a small stovetop fire was generated. Emissions originating from burning minced beef, sausage, fish fingers, canola and sunflower oils, placed in a frying pan on a ceramic stovetop, were collected inside a 10 m³ test kitchen. Volatile organic compounds (VOC) (Tenax-carbograph 5TD) and carbonyls (DNPH-Silica cartridge, were actively sampled directly after ventilating the test kitchen for 4 air exchanges. Total VOC (> 1000 µg/m³) and carbonyls concentrations were high (300-1300 µg/m³). The top three emitted aldehydes were carcinogenic formaldehyde, acrolein and acetaldehyde. This information could help the rescue services deciding whether occupants need to evacuate the household.