Occupational Exposure of Nonsmoking Nightclub Musicians to Environmental Tobacco Smoke

Bergman, Thomas; Johnson, David L.; Boatright, Daniel T.; Smallwood, Karen G.; Rando, Roy J.

doi:10.1202/0002-8894(1996)057<0746:oeonnm>2.0.co;2

Cited by 12 publications

(17 citation statements)

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“…It should be borne in mind, however, that nicotine sampling was not carried out in bars and nightclubs. High concentrations of nicotine have been measured in bars, pubs and nightclubs in other studies (averages ranging from 39 to 78 lg/m 3 ) (Bergman et al, 1996;Carrington et al, 2003;Collett et al, 1992). Some of these results can be explained by the fact that measurements were carried out only at weekends or other busy periods.…”

Section: Monmentioning

confidence: 85%

“…Nicotine is the most commonly used tobacco-specific marker of ETS, and its concentrations have been measured in numerous studies (Bergman et al, 1996;Carrington et al, 2003;Cenko et al, 2004;Collett et al, 1992;Jenkins et al, 1996). Its tendency to adsorb onto surfaces (Nelson et al, 1992;Piade´et al, 1999) has prompted research into other markers as well.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of environmental tobacco smoke exposure of Finnish restaurant workers, using 3-ethenylpyridine as marker

2007

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The method applied here--based on diffusive sampling of 3-ethenylpyridine--proved adequate even at low environmental tobacco smoke (ETS) levels. The easy-to-use sampler is thus well suited to detect whether a non-smoking room or area is actually smoke-free or contaminated by smoke drifting from a smoking area. Only a third of the restaurants participating in this study achieved low concentrations of 3-ethenylpyridine in their non-smoking areas. In these cases, the non-smoking area was usually strictly separated from the smoking area. Despite the ban on smoking at bar counters in most restaurants, the drifting smoke was usually a problem if the counter was located in the middle of the smoking area. However, exposure to ETS behind the bar desk was reduced if the counter was located in a non-smoking area.

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Section: Monmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Assessment of environmental tobacco smoke exposure of Finnish restaurant workers, using 3-ethenylpyridine as marker

2007

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“…During a 3-day period (July [18][19][20] in the pizzeria, the exposure was limited to 12 h to cover approximately only the opening hours from 10 a.m. to 10 p.m. The range of 24-hour concentrations varied at the four different indoor environments between 7.69 and 214.62 Jlg.m-3 (table 1).…”

Section: Resultsmentioning

confidence: 99%

Fine Particles (PM1) in Four Different Indoor Environments

Braniš

Řezáčová

Guignon

2002

Indoor and Built Environment

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Measurements of urban indoor fine particle <1 μm (PM 1 ) mass concentrations were carried out in a lecture room, restaurant and two types of office. Twenty-four-hour concentrations of PM 1 were sampled from April to July 2000 by low-volume Harvard impactors. The 24-hour concentrations were in the range from 7.69 to 214.62 μg.m -3 . The lowest average concentration was found in a non-smoking office (11.77 μg.m -3 , range 7.69-17.27 μg.m -3 ), the highest concentration in a restaurant (169.09 μg.m -3 , range 131.91-214.62 μg.m -3 ). In the lecturing room (average 17.98 μg.m -3 , range 11.91-24.59 μg.m -3 ), the particle concentrations corresponded to the number of people present during the day. In the offices, noticeable differences were found between working days and weekends or days when staff were not present. A strong influence of smoking on the concentrations of small particles was confirmed for the restaurant.

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“…[8][9][10][11] Using measurements of ambient indoor air concentrations of carbon monoxide, nicotine, and respirable suspended particles, Siegel 12 concluded that restaurant and bar workers were exposed to ETS at a concentration between 1.5-4.4 times greater than that received by someone living with a smoker.…”

Section: Discussionmentioning

confidence: 99%

Exposure of hospitality workers to environmental tobacco smoke

Bates

2002

Tob Control

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Objective: To determine quantitatively the extent of exposure of hospitality workers to environmental tobacco smoke (ETS) exposure during the course of a work shift, and to relate these results to the customer smoking policy of the workplace. Subjects: Three categories of non-smoking workers were recruited: (1) staff from hospitality premises (bars and restaurants) that permitted smoking by customers; (2) staff from smokefree hospitality premises; and (3) government employees in smokefree workplaces. All participants met with a member of the study team before they began work, and again at the end of their shift or work day. At each meeting, participants answered questions from a standardised questionnaire and supplied a saliva sample. Main outcome measures: Saliva samples were analysed for cotinine. The difference between the first and second saliva sample cotinine concentrations indicated the degree of exposure to ETS over the course of the work shift. Results: Hospitality workers in premises allowing smoking by customers had significantly greater increases in cotinine than workers in smokefree premises. Workers in hospitality premises with no restrictions on customer smoking were more highly exposed to ETS than workers in premises permitting smoking only in designated areas. Conclusions: Overall, there was a clear association between within-shift cotinine concentration change and smoking policy. Workers in premises permitting customer smoking reported a higher prevalence of respiratory and irritation symptoms than workers in smokefree workplaces. Concentrations of salivary cotinine found in exposed workers in this study have been associated with substantial involuntary risks for cancer and heart disease.

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Occupational Exposure of Nonsmoking Nightclub Musicians to Environmental Tobacco Smoke

Cited by 12 publications

References 0 publications

Assessment of environmental tobacco smoke exposure of Finnish restaurant workers, using 3-ethenylpyridine as marker

Assessment of environmental tobacco smoke exposure of Finnish restaurant workers, using 3-ethenylpyridine as marker

Fine Particles (PM1) in Four Different Indoor Environments

Exposure of hospitality workers to environmental tobacco smoke

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