|Document ID (ISN)||67896|
|ISSN - Serial title
||0025-7818 - Medicina del lavoro
|Convention or series no.
||Akbar-Khanzadeh F., Greco T.M.
||Health and social concerns of restaurant/bar workers exposed to environmental tobacco smoke
||Mar.-Apr. 1996, Vol.87, No.2, p.122-132. Illus. 33 ref.
||Smoking (22) and non-smoking (21) workers were surveyed by means of interviews to assess their reactions to environmental tobacco smoke (ETS) in three restaurant settings. There was a significant difference between the non-smokers and the smokers in their attitudes towards ETS in workplace (non-smokers showed more health symptoms and anti-smoking attitudes than smokers). Carbon monoxide (CO) concentrations ranged from 1 to 23ppm; carbon dioxide (CO2) from 100 to 6,000ppm and nitrogen oxides were in practice non detectable. Levels of CO increased during the entire workshift, CO2 levels increased when workplaces were more crowded. Designation of non-smoking sectors did not seem to reduce workers' exposure.
||restaurants; carbon monoxide; work in confined spaces; nitrogen oxides; passive smoking; carbon dioxide
||D - Periodical articles
|Country / State or Province||USA|
||Commerce, services, offices
|Broad subject area(s)
Hotels and restaurants