Environmental tobacco smoke in the nonsmoking section of a restaurant: a case study.
This study tested the concentrations of environmental tobacco smoke (ETS) components in a small restaurant/pub with smoking and nonsmoking areas-a facility outfitted with a heat-recovery ventilation system and directional airflow. The ETS levels in the nonsmoking area were compared with those in other similar restaurants/pubs where indoor smoking is altogether prohibited. The results indicate that ETS component concentrations in the nonsmoking section of the facility in question were not statistically different (P < 0.05) from those measured in similar facilities where smoking is prohibited. The regulatory implications of these findings are that ventilation techniques for restaurants/pubs with separate smoking and nonsmoking areas are capable of achieving nonsmoking area ETS concentrations that are comparable to those of similar facilities that prohibit smoking outright.
Jenkins
R A
RA
Chemical and Analytical Sciences Division, Oak Ridge National Laboratory, Oak Ridge, TN 37831-6120, USA.
Finn
D
D
Tomkins
B A
BA
Maskarinec
M P
MP
D000393:Air Pollutants / Q000032:analysis*; D016902:Air Pollution, Indoor / Q000009:adverse effects / Q000032:analysis* / Q000331:legislation & jurisprudence; D002170:Canada; D002245:Carbon Dioxide / Q000032:analysis; D003625:Data Collection; D004391:Dust / Q000032:analysis; D005374:Filtration / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D019570:Inhalation Exposure / Q000032:analysis* / Q000331:legislation & jurisprudence; D012147:Restaurants; D014028:Tobacco Smoke Pollution / Q000032:analysis* / Q000331:legislation & jurisprudence; D014481:United States; D014484:United States Environmental Protection Agency / Q000331:legislation & jurisprudence; D014691:Ventilation / Q000379:methods*
D000393:Air Pollutants; D004391:Dust; D014028:Tobacco Smoke Pollution; D002245:Carbon Dioxide