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 oth...

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Veröffentlicht in:	Regulatory toxicology and pharmacology 2001-12, Vol.34 (3), p.213-220
Hauptverfasser:	Jenkins, Roger A., Finn, Derrick, Tomkins, Bruce A., Maskarinec, Michael P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Air Pollutants - analysis Air Pollution, Indoor - adverse effects Air Pollution, Indoor - analysis Air Pollution, Indoor - legislation & jurisprudence Applied sciences Atmospheric pollution Biological properties Canada Carbon Dioxide - analysis Data Collection Dust - analysis Exact sciences and technology Filtration - methods Hot Temperature Humans Indoor pollution and occupational exposure Inhalation Exposure - analysis Inhalation Exposure - legislation & jurisprudence Organic polymers Physicochemistry of polymers Pollution Properties and characterization Restaurants Tobacco Smoke Pollution - analysis Tobacco Smoke Pollution - legislation & jurisprudence United States United States Environmental Protection Agency - legislation & jurisprudence Ventilation - methods
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Beschreibung
Zusammenfassung:	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
ISSN:	0273-2300 1096-0295
DOI:	10.1006/rtph.2001.1499