Health and social concerns of restaurant/bar workers exposed to environmental tobacco smoke

To survey worker reactions to environmental tobacco smoke (ETS), 22 smoker and 21 nonsmoker workers from 3 restaurant/bar settings were interviewed. Workers, in particular nonsmokers, showed health and social concerns about ETS in their workplace. Exposure to ETS was also studied in these establishm...

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Bibliographic Details
Published in:	Medicina del lavoro Vol. 87; no. 2; p. 122
Main Authors:	Akbar-Khanzadeh, F, Greco, T M
Format:	Journal Article
Language:	English
Published:	Italy 01-03-1996
Subjects:	Air Pollution, Indoor - adverse effects Air Pollution, Indoor - analysis Attitude to Health Female Humans Male Restaurants Smoking - epidemiology Tobacco Smoke Pollution - adverse effects Tobacco Smoke Pollution - analysis Ventilation
Online Access:	Get more information
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Summary:	To survey worker reactions to environmental tobacco smoke (ETS), 22 smoker and 21 nonsmoker workers from 3 restaurant/bar settings were interviewed. Workers, in particular nonsmokers, showed health and social concerns about ETS in their workplace. Exposure to ETS was also studied in these establishments. Carbon monoxide (CO) concentrations ranged from 1-23 parts per million (ppm); carbon dioxide (CO2) 100-6,000 ppm; and oxides of nitrogen were primarily nondetectable (< 0.5 ppm). Levels of CO increased gradually during the entire work shift, and the levels of CO2 increased during more crowded periods of business. Designation of non-smoking sectors in restaurant/dining areas did not seem to reduce workers' exposure to air contaminants.
ISSN:	0025-7818