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dc.contributor.authorLopez, Maria J.
dc.contributor.authorNebot, Manel
dc.contributor.authorAlbertini, Marco
dc.contributor.authorBirkui, Pierre
dc.contributor.authorCentrich, Francesc
dc.contributor.authorChudzikova, Monika
dc.contributor.authorGeorgouli, Maria
dc.contributor.authorGorini, Giuseppe
dc.contributor.authorMoshammer, Hanns
dc.contributor.authorMulcahy, Maurice
dc.contributor.authorPilali, Maria
dc.contributor.authorSerrahima, Eulalia
dc.contributor.authorTutka, Piotr
dc.contributor.authorFernandez, Esteve
dc.date.accessioned2018-09-20T16:14:55Z
dc.date.available2018-09-20T16:14:55Z
dc.date.issued2008-07-18
dc.identifier.citationLopez, Maria J. Nebot, Manel; Albertini, Marco; Birkui, Pierre; Centrich, Francesc; Chudzikova, Monika; Georgouli, Maria; Gorini, Giuseppe; Moshammer, Hanns; Mulcahy, Maurice; Pilali, Maria; Serrahima, Eulalia; Tutka, Piotr; Fernandez, Esteve (2008). Secondhand smoke exposure in hospitality venues in europe. Environmental Health Perspectives 116 (11), 1469-1472
dc.identifier.issn0091-6765
dc.identifier.urihttp://hdl.handle.net/10379/12499
dc.description.abstractBACKGROUND: Although in the last few years some European countries have implemented smoking bans in hospitality venues, the levels of secondhand smoke (SHS) in this occupational sector Could still be extremely high in most countries. OBJECTIVE: The aim of this study, was to assess exposure to SHS in hospitality venues in 10 European cities. METHODS: We included 167 hospitality venues (58 discotheques and pubs, 82 restaurants and cafeterias, and 27 fast-food restaurants) in this cross-sectional study. We carried Out fieldwork in 10 European cities: Vienna (Austria), Paris (France), Athens (Greece), Florence and Belluno (Italy), Galway (Ireland), Barcelona (Spain), Warsaw and Lublin (Poland), and Bratislava (Slovak Republic). We measured vapor-phase nicotine as an SHS marker. RESULTS: We analyzed 504 samples and found nicotine in most samples (97.4%). We found the highest median concentrations in discos/pubs [32.99 mu g/m(3); interquartile range (IQR), 8.06-66.84 mu g/m(3)] and lower median concentrations in restaurants/cafeterias (2.09 mu g/m(3); IQR, 0.49-6.73 mu g/m(3)) and fast-food restaurants (0.31 mu g/m(3); IQR, 0.11-1.30 mu g/m(3)) (p < 0.05). We found differences of exposure between countries that may be related to their smoking regulations. Where we sampled smoking and nonsmoking areas, nicotine concentrations were significantly lower in nonsmoking areas. CONCLUSIONS: Hospitality venues from European cities without smoking regulations have very high levels of SHS exposure. Monitoring of SHS on a regular basis as well as a total smoking ban in hospitality sector would be needed.
dc.publisherEnvironmental Health Perspectives
dc.relation.ispartofEnvironmental Health Perspectives
dc.subjecteurope
dc.subjecthospitality sector
dc.subjectpassive smoking
dc.subjectsecondhand smoke
dc.subjectvapor-phase nicotine
dc.subjectenvironmental-tobacco-smoke
dc.subjectpublic places
dc.subjectrespiratory symptoms
dc.subjectbar workers
dc.subjectlegislation
dc.subjectworkplaces
dc.subjectnicotine
dc.subjectireland
dc.subjecthealth
dc.subjectrisk
dc.titleSecondhand smoke exposure in hospitality venues in europe
dc.typeArticle
dc.identifier.doi10.1289/ehp.11374
dc.local.publishedsourcehttps://ehp.niehs.nih.gov/wp-content/uploads/116/11/ehp.11374.pdf
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