Open AccessAnalysis of Restaurant Indoor Air Quality in Smoking-Allowed Vs. Smoke-Free College Communities
Author(s) -
Williams Rt,
Jeremy Barnes,
Michael Hall,
Timothy Day,
Barry P. Hunt
Publication year - 2020
Publication title -
american journal of health studies
Language(s) - English
Resource type - Journals
eISSN - 1945-4511
pISSN - 1090-0500
DOI - 10.47779/ajhs.2014.209
Subject(s) - smoke , particulates , indoor air quality , environmental health , environmental science , air quality index , indoor air , waste management , environmental engineering , medicine , geography , engineering , meteorology , chemistry , organic chemistry
This study examined the indoor air quality of restaurants in two cities with universities, one smoke-free (n=15) and one that allowed smoking (n=17). Results indicated that restaurants protected by smoke-free ordinance had significantly (p=.036) lower levels of particulate matter (13.10±10.33 ug/m3) compared to restaurants which allowed smoking (130.72±212.64 ug/m3). Mean particulate matter within smoking-allowed restaurants was caused by as few as three cigarettes being smoked at one time. Based on the EPA Air Quality Index, 70.6% of smoking-allowed restaurants yielded an unhealthy classification compared to only 6.7% of smoke-free restaurants (p=.005). Smoke-free ordinances provide effective protection from indoor air pollution.