of BaP intake can be affected by how food is prepared. For example, with meat or fish, BaP levels are increased by longer cooking times and proximity to the heat source. Charcoal broiling will also elevate BaP (Another look, 1965, p. 335). The average BaP content of a charcoal broiled steak, for example, is about 9 micrograms/kilogram. This is somewhat higher than the EPA's estimated daily BaP food intake of 50 nanograms (EPA, 1990, p. 80).
Besides being present in drinking water and food, BaP also occurs in the atmosphere. In fact, approximately 98% of the BaP in the environment has been released into the air. This release occurs primarily as a consequence of home heating. At one time, coal stoves produced most of the nation's benzo[a]pyrene. In recent years, however, home wood combustion has become the single largest BaP source. Indeed, throughout history, various stationary sources have continually released millions of pounds of BaP into the atmosphere every year. Furthermore, these releases have occurred without causing any adverse health effects. At the present time, no evidence exists suggesting that environmental benzo[a]pyrene may alter human health (EPA, 1990, p. 18).
In addition to its natural occurrence, benzo[a]pyrene is also an integral component of certain industrial processes. Places where people may encounter BaP include the following: coal tar production plants, asphalt production plants, coal gasification sites, creosote wood treatment plants, smoke houses, aluminum production plants, municipal trash incinerators, and near road and roof tarring operations. In fact, virtually any company which burns either wood, coal, or oil may additionally be a producer of benzo[a]pyrene. Other sources of BaP include electrical components a
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