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In the catering industrytobacco smoke was the primary source of fine and ultrafine particles, which are well known for their health-damaging effects. As shown in studies, attempts to reduce passive smoking in the catering industry of Vienna, like separated smoking rooms, failed to reduce fine and ultrafine particle concentrations effectively. On November 1st 2019, an enlarged non-smoker’s protection law was introduced, including a total smoking-ban in the catering industry. 40 hospitality venues with areas for smokers and non-smokers before the ban had been selected as typical Viennese cafes, pubs, bars and discotheques to be sampled unannounced. Concentrations of fine particle mass (PM10, PM2.5, PM1) and ultrafine particle number (PNC) and lung deposited surface area (LDSA) could be measured before and after the introduction of the smoking-ban in 39 venues at nearly identical locations and under comparable circumstances. Results showed a statistically significant decline in both fine and ultrafine particle concentrations in the former smoking areas for all parameters as well as in the former non-smoking areas for PM2.5, PM1 and LDSA. After the ban concentrations in former smoking areas and non-smoking areas showed no significant differences any more. From these results the smoking-ban successfully removed particles from breathing air of guests and staff, however, some outliers in the study after the ban point to the necessity of repeated controls in Vienna. Also, outside Vienna the compliance with the law should be controlled in the Austrian hospitality industry.

Fine and Ultrafine Particle Pollution Before and After a Smoking ban in the Catering Industry in Vienna