Fatal carbon monoxide poisoning

During the past two years the number of cases offatal carbon monoxide poisoning apparently increased in the Magdeburg area and surroundings due to the use of charcoal barbecue grills in closed rooms. In an experimental approach CO concentrations released by combustion of various materials (e.g. charcoal, wood briquettes and bamboo cook chips) during a barbecue process were measured in a closed container. The resulting gas concentrations as well as the temperatures in the room and embers were recorded. The results revealed that the CO concentrations inside the container reached values which can cause death after approximately 30-60 min depending on the accompanying conditions (e.g. type of charcoal, amount and condition of the remaining embers). In particular, the occurrence of a situation critical to health must be expected when using an indoor grill for more than 60 min. The results were reported to the German Federal Ministry of Food, Agriculture and Consumer Protection to minimise the long-term specific risk for a cause of death by "CO poisoning as a result of operating a barbecue in a closed room", e.g. by affixing an explicit warning on the charcoal packaging.