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[The work environment as a source of exposure to secondhand smoke: a study in workers of bars and restaurants of Santiago, Chile].
Rev Med Chil. 2010 Dec; 138(12):1517-23.RM

Abstract

BACKGROUND

Secondhand smoke (SHS) is an established cause of morbidity and mortality among non-smokers. The workplace is an important source of exposure, especially among workers of restaurants, bars and nightclubs.

AIM

To estimate the daily occupational exposure to SHS among non-smoking workers of bars and restaurants of Santiago, Chile.

MATERIAL AND METHODS

Environmental vapor-phase nicotine was measured for 95 non-smoking workers of bars and restaurants of Santiago, using passive personal samplers during a daily work shift and outside the workplace.

RESULTS

The median occupational exposure to air nicotine was 9.18 µg/m³ (P25-P75 3.15-25.67 µg/m³). Higher concentrations were found among workers of places with no smoking restrictions (22.72 µg/m³; P25-P75 5.73-34.85 µg/m³), bar workers (20.75 µg/m³, P25-P75 5.03-44.67 µg/m³), waiters (20.57 µg/m³, PP25-P75 5.66-42.73 µg/m3) and bartenders (10.37 µg/m³, P25-P75 9.75-25.67 µg/m³). The median concentration of nicotine outside the workplace was 1.79 µg/m³ (P25-P75 1.02-3.00 µg/m³). Occupational exposure was 4.77 times higher compared to the non-work exposure.

CONCLUSIONS

Workers of bars and restaurants are exposed to high levels of SHS at the workplace. Moreover, occupational exposure among these non-smoking workers is, in most cases, the main source of daily exposure to this pollutant.

Authors+Show Affiliations

Escuela de Salud Pública, Universidad de Chile, Chile. paulinaaceituno@hotmail.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

Language

spa

PubMed ID

21526300

Citation

Aceituno, Paulina, et al. "[The Work Environment as a Source of Exposure to Secondhand Smoke: a Study in Workers of Bars and Restaurants of Santiago, Chile]." Revista Medica De Chile, vol. 138, no. 12, 2010, pp. 1517-23.
Aceituno P, Iglesias V, Erazo M, et al. [The work environment as a source of exposure to secondhand smoke: a study in workers of bars and restaurants of Santiago, Chile]. Rev Med Chil. 2010;138(12):1517-23.
Aceituno, P., Iglesias, V., Erazo, M., Droppelmann, A., Orellana, C., & Navas-Acién, A. (2010). [The work environment as a source of exposure to secondhand smoke: a study in workers of bars and restaurants of Santiago, Chile]. Revista Medica De Chile, 138(12), 1517-23. https://doi.org//S0034-98872010001300007
Aceituno P, et al. [The Work Environment as a Source of Exposure to Secondhand Smoke: a Study in Workers of Bars and Restaurants of Santiago, Chile]. Rev Med Chil. 2010;138(12):1517-23. PubMed PMID: 21526300.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [The work environment as a source of exposure to secondhand smoke: a study in workers of bars and restaurants of Santiago, Chile]. AU - Aceituno,Paulina, AU - Iglesias,Verónica, AU - Erazo,Marcia, AU - Droppelmann,Andrea, AU - Orellana,Cecilia, AU - Navas-Acién,Ana, Y1 - 2011/02/07/ PY - 2011/4/29/entrez PY - 2011/4/29/pubmed PY - 2011/12/13/medline SP - 1517 EP - 23 JF - Revista medica de Chile JO - Rev Med Chil VL - 138 IS - 12 N2 - BACKGROUND: Secondhand smoke (SHS) is an established cause of morbidity and mortality among non-smokers. The workplace is an important source of exposure, especially among workers of restaurants, bars and nightclubs. AIM: To estimate the daily occupational exposure to SHS among non-smoking workers of bars and restaurants of Santiago, Chile. MATERIAL AND METHODS: Environmental vapor-phase nicotine was measured for 95 non-smoking workers of bars and restaurants of Santiago, using passive personal samplers during a daily work shift and outside the workplace. RESULTS: The median occupational exposure to air nicotine was 9.18 µg/m³ (P25-P75 3.15-25.67 µg/m³). Higher concentrations were found among workers of places with no smoking restrictions (22.72 µg/m³; P25-P75 5.73-34.85 µg/m³), bar workers (20.75 µg/m³, P25-P75 5.03-44.67 µg/m³), waiters (20.57 µg/m³, PP25-P75 5.66-42.73 µg/m3) and bartenders (10.37 µg/m³, P25-P75 9.75-25.67 µg/m³). The median concentration of nicotine outside the workplace was 1.79 µg/m³ (P25-P75 1.02-3.00 µg/m³). Occupational exposure was 4.77 times higher compared to the non-work exposure. CONCLUSIONS: Workers of bars and restaurants are exposed to high levels of SHS at the workplace. Moreover, occupational exposure among these non-smoking workers is, in most cases, the main source of daily exposure to this pollutant. SN - 0717-6163 UR - https://www.unboundmedicine.com/medline/citation/21526300/[The_work_environment_as_a_source_of_exposure_to_secondhand_smoke:_a_study_in_workers_of_bars_and_restaurants_of_Santiago_Chile]_ L2 - http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001300007&lng=en&nrm=iso&tlng=en DB - PRIME DP - Unbound Medicine ER -