Institute for Work and Health [Institut universitaire romand de Santé au Travail], University of Lausanne and University of Geneva, Lausanne, Switzerland.
Indoor Air. 2010 Jun;20(3):204-12. doi: 10.1111/j.1600-0668.2010.00645.x. Epub 2010 Feb 1.
This study investigated the contribution of sources and establishment characteristics, on the exposure to fine particulate matter (PM(2.5)) in the non-smoking sections of bars, cafes, and restaurants in central Zurich. PM(2.5)-exposure was determined with a nephelometer. A random sample of hospitality establishments was investigated on all weekdays, from morning until midnight. Each visit lasted 30 min. Numbers of smokers and other sources, such as candles and cooking processes, were recorded, as were seats, open windows, and open doors. Ambient air pollution data were obtained from public authorities. Data were analysed using robust MM regression. Over 14 warm, sunny days, 102 establishments were measured. Average establishment PM(2.5) concentrations were 64.7 microg/m(3) (s.d. = 73.2 microg/m(3), 30-min maximum 452.2 microg/m(3)). PM(2.5) was significantly associated with the number of smokers, percentage of seats occupied by smokers, and outdoor PM. Each smoker increased PM(2.5) on average by 15 microg/m(3). No associations were found with other sources, open doors or open windows. Bars had more smoking guests and showed significantly higher concentrations than restaurants and cafes. Smokers were the most important PM(2.5)-source in hospitality establishments, while outdoor PM defined the baseline. Concentrations are expected to be even higher during colder, unpleasant times of the year.
Smokers and ambient air pollution are the most important sources of fine airborne particulate matter (PM(2.5)) in the non-smoking sections of bars, restaurants, and cafes. Other sources do not significantly contribute to PM(2.5)-levels, while opening doors and windows is not an efficient means of removing pollutants. First, this demonstrates the impact that even a few smokers can have in affecting particle levels. Second, it implies that creating non-smoking sections, and using natural ventilation, is not sufficient to bring PM(2.5) to levels that imply no harm for employees and non-smoking clients.
本研究调查了来源和建立特征对苏黎世市中心酒吧、咖啡馆和餐厅非吸烟区细颗粒物（PM（2.5））暴露的贡献。使用浊度计确定 PM（2.5）暴露情况。在所有工作日的早上到午夜，对随机抽样的酒店进行了调查。每次访问持续 30 分钟。记录吸烟者和其他来源（如蜡烛和烹饪过程）的数量，以及座位、开着的窗户和开着的门。大气污染数据由公共当局获得。使用稳健的 MM 回归进行数据分析。在 14 个温暖、阳光明媚的日子里，对 102 个场所进行了测量。平均场所 PM（2.5）浓度为 64.7μg/m（3）（标准差=73.2μg/m（3），30 分钟最大值 452.2μg/m（3））。PM（2.5）与吸烟者人数、吸烟者所占座位百分比和室外 PM 显著相关。每个吸烟者平均使 PM（2.5）增加 15μg/m（3）。与其他来源、开门或开窗无关联。酒吧的吸烟客人较多，浓度明显高于餐馆和咖啡馆。吸烟者是非吸烟酒店中最重要的 PM（2.5）来源，而室外 PM 则决定了基线水平。预计在一年中较冷、较不适宜的时期，浓度会更高。
在酒吧、餐厅和咖啡馆的非吸烟区，吸烟者和环境空气中的颗粒物是空气中细颗粒物（PM（2.5））的最重要来源。其他来源对 PM（2.5）水平的贡献不显著，而开门窗不是去除污染物的有效方法。首先，这表明即使只有少数吸烟者也会对颗粒物水平产生影响。其次，这意味着创建非吸烟区并使用自然通风不足以将 PM（2.5）降低到对员工和非吸烟顾客无害的水平。
