Questions:
1. What is risk for shooting PC'd boolits in an indoor range. Would seem to be an issue of type of gases generated, volumes, and transference mechanism (ingestion, breathing, saturation through the pores). This is not an insignificant question as many indoor ranges are attempting to limit potential for lead exposure by requiring full jackets, full electroplating, or now something like an PC coating to reduce risk of lead contamination. Are we trading one hazard for another, or ...
2. An analogy to #1. What is the risk of shooting in an outdoor range? One could assume that a Bolt gun would provide less shooter exposure than a gas/recoil operated gun. 2nd hand exposure (non-shooter), similar issue to 2nd hand smoking.
3. More practical question for most on this forum: What are potential product to effectively clean a rifle barrel if PC fouling materializes?
4. What is real risk? there are probably hundreds of millions of Teflon coated pans in use in the USA; yet we see warnings against Teflon in higher heat (500 and 650 degree thresh holds) such as:
If the danger begins when pans overheat, then how hot is too hot? "At temperatures above 500ΊF, the breakdown begins and smaller chemical fragments are released," explains Kurunthachalam Kannan, Ph.D., an environmental toxicologist at the New York State Department of Health's Wadsworth Center. DuPont, inventor and manufacturer of Teflon, agrees that 500 degrees is the recommended maximum for cooking.
At very high temperatures 660° F and above pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills, headache, and fever. (The fumes won't kill you but they can kill pet birds, whose respiratory systems are more fragile.) At 680° F, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization. "However, even if those gases are formed, the odds that you're going to breathe enough of them to be sick are low," says Wolke, a point corroborated by several of the experts we interviewed. What no one has yet researched is whether overheating these pans regularly for a prolonged period might have long-term effects.