title: [Noise and communal dining facilities].
abstract: Noise is a sound which is unwanted, either because of its effect on humans, its effect on fatigue or multifunctions of physical equipment, or its interference with the perception or detection of other sounds. It is a part of environmental pollution which can, in certain circumstances, reach worrying levels for the population (130 dB cause pain). Unsuitable exposure to noise for even short periods of time is responsible for symptomology involving the hearing organs (hypoacusis) and other parts of the body such as the cardiovascular, muscular and digestive systems via the connection between the central and the autonomous nervous systems. Noise in communal eating areas can be classed as coming from 3 sources: 1) operation of cooking machinery; 2) banging of pans and equipment; 3) voices of both staff and diners. The intensity of noise on these premises varies generally between 60 and 80 dB (discomfort threshold). The Regulations governing this subject are D.Lgs n.277 of 15/8/1991 regarding the protection of employees, D.P.C.M. of 1/3/1991 which establishes the maximum levels of noise both in the home and outside, and the more recent D.P.C.M. of 21/5/1999 referring to noise in public places, which includes restaurants. To contain the exposure to noise in public eating places, we believe that action should be taken at legal levels with stricter limits than the recently passed level of 105 dB, in the building planning departments and also with technological intervention in order to reduce the effects that noise has on the auditive and extra-auditive organs and thus limit possible sublimal messages which certainly do not benefit the psycho-physical well-being of the diners.
authors.affiliation: Ist. di Scienza dell'Alimentazione, Università degli Studi di Roma La Sapienza.
authors.forename: C
authors.initials: C
authors.lastname: Cannella
authors.forename: S
authors.initials: S
authors.lastname: Meconi
authors.forename: A
authors.initials: A
authors.lastname: Percoco
authors.forename: R
authors.initials: R
authors.lastname: Comi
authors.forename: M P
authors.initials: MP
authors.lastname: Graziani
mesh_terms: D003296:Cooking / Q000295:instrumentation; D005160:Facility Design and Construction / Q000331:legislation & jurisprudence / Q000592:standards; D006317:Hearing Loss, Noise-Induced / Q000517:prevention & control; D006801:Humans; D007558:Italy; D008452:Maximum Allowable Concentration; D009622:Noise / Q000009:adverse effects; D009623:Noise, Occupational; D009784:Occupational Diseases / Q000517:prevention & control; D016272:Occupational Health / Q000331:legislation & jurisprudence*; D011634:Public Health / Q000331:legislation & jurisprudence; D012147:Restaurants / Q000331:legislation & jurisprudence / Q000592:standards*; D013315:Stress, Psychological / Q000209:etiology / Q000517:prevention & control