Open AccessResearch of the air environment in cafes and restaurants, where a nargile is smoked
Author(s) -
Vladimir Levshin,
B V Ladan,
N. I. Slepchenko
Publication year - 2019
Publication title -
gigiena i sanitariâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 13
eISSN - 2412-0650
pISSN - 0016-9900
DOI - 10.18821/0016-9900-2016-95-5-439-444
Subject(s) - tobacco smoke , smoke , environmental health , nicotine , indoor air , advertising , business , toxicology , environmental science , waste management , medicine , environmental engineering , engineering , biology
By means of special devices there was performed research of air in premises of 17 cafes and restaurants where nargile is smoking. In the premises during the day and more there was evaluated a concentration of the following markers of tobacco smoke: carbon monoxide (CO), nicotine, tobacco smoke particles PM2,5 andpolycyclic aromatic hydrocarbons (PAHs). In the air of the examined enterprises the concentration of the major markers of tobacco smoke was established to exceed by several times acceptable and safe levels. At that in cafes and restaurants where nargile smoking the higher concentration of CO and PAHs was on average significantly more frequently than in a cafes with a rare nargile smoking. The data obtained can be used to refute the opinion on the safety of nargile smoking and tobacco smoke from the nargiles. All modern legislative and administrative measures to restrict and ban tobacco smoking should be extend to smoking nargile.