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  • Title: Environmental tobacco smoke in the nonsmoking section of a restaurant: a case study.
    Author: Jenkins RA, Finn D, Tomkins BA, Maskarinec MP.
    Journal: Regul Toxicol Pharmacol; 2001 Dec; 34(3):213-20. PubMed ID: 11754526.
    Abstract:
    This study tested the concentrations of environmental tobacco smoke (ETS) components in a small restaurant/pub with smoking and nonsmoking areas-a facility outfitted with a heat-recovery ventilation system and directional airflow. The ETS levels in the nonsmoking area were compared with those in other similar restaurants/pubs where indoor smoking is altogether prohibited. The results indicate that ETS component concentrations in the nonsmoking section of the facility in question were not statistically different (P < 0.05) from those measured in similar facilities where smoking is prohibited. The regulatory implications of these findings are that ventilation techniques for restaurants/pubs with separate smoking and nonsmoking areas are capable of achieving nonsmoking area ETS concentrations that are comparable to those of similar facilities that prohibit smoking outright.
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