Thursday, June 30, 2011

Smoking ban improves air quality for bar and restaurant employees

Restaurants and bars often have to
deal with bad odors and stale tobacco.When it comes to indoor air quality and bars and restaurants, a decrease in secondhand smoke exposure has a positive effect on the people working there.

A study of 40 Michigan bar employees revealed their exposure to secondhand smoke was nearly nonexistent 10 weeks after the smoke-free air law took effect in May 2010, according to a report in the Holland Sentinel.

The Michigan Department of Community Health study measured participants’ levels of cotinine, a nicotine metabolite, found in urine after tobacco exposure.

Four to six weeks before the smoke-free law took effect, the same bar employees’ cotinine levels were similar to levels seen in smokers.

As the study shows, their cotinine level was nearly undetectable six to 10 weeks after the law was implemented.

Though cotinine levels are the best indicators of secondhand smoke exposure, the study also measured participants’ levels of creatinine and NNAL, two chemicals also found in urine of those who have been exposed to secondhand smoke.

In the statewide study, creatinine levels remained about the same in the participants before and after the law took effect. NNAL mean levels went from .086 picomoles per milliliter to .034 picomoles per milliliter before and after the law took effect.

Workers also reported better overall general health and fewer respiratory symptoms after the law.

Source: Holland Sentinel

Indoor air quality in bars and restaurants

Even after a smoking ban comes into effect, bars and restaurants often have to deal with stale, lingering odors that are a normal byproduct from years of smoking.

Electrocorp offers a range of air filtration systems for bars and restaurants that can remove airborne, chemicals, odors and particles and improve the overall indoor air quality in the space.

Contact us to find out more.

View the original article here

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