Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
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Use of Nitrogen Dioxide as Exposure Marker of Passive Smiking for Non-smoking Service-workers at Restaurants

음식점 비흡연 종업원의 간접흡연 노출량 지표로써 이산화질소 이용

  • Won-Ho Yang (Department of Environmental Health, Graduate School of Public Health, Seoul National University) ;
  • Young-Lim Kho (Department of Environmental Health, Graduate School of Public Health, Seoul National University) ;
  • In-Kyu(Paul) Han (Department of Environmental Health, Graduate School of Public Health, Seoul National University) ;
  • Chong-Min Lee (Department of Environmental Health, Graduate School of Public Health, Seoul National University) ;
  • Moon-Shik Zong (Department of Environmental Health, Graduate School of Public Health, Seoul National University) ;
  • Moon-Ho Chung (Department of Environmental Health, Graduate School of Public Health, Seoul National University)
  • Published : 2000.09.01
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Abstract

There is increasing evidence suggestion that passive smoking increases the risk of lung cancer and other disease, though the potential health effects of exposure to environmental tobacco smoke (ETS) is a controversial subject. Since smoking in restaurant is prevalent in Korea, the concern on passive smoking exposure of non-smoking service-workers has been requested. ETS exposure of non-smoking service-workers at restaurant was assessed because they hare spent their times in restaurant indoors. The purpose of this study was feasibility of nitrogen dioxide($NO_2$) as exposure marker of ETS. The results of the study were as follows; 1. Average $NO_2$ concentrations in indoor and outdoor t restaurants were 57.1ppb(${\pm}12.4$) and 54.29ppb(${\pm}9.54$), respectively. Comparing office-workers, service-workers at restaurants were exposured highly. 2. The personal $NO_2$ measurement as exposure marker of ETS could cause the exposure error because $NO_2$ can be generated by combustion appliances in indoor. 3. Service-workers spent their most time(86.6%) in indoor. Mean time spent at restaurant indoors and at home was 9.4 hours and 10.9 hours, respectively. 4. Personal $NO_2$ levels correlated with indoor $NO_2$ concentrations of restaurant (r=0.70) and of their home (r=0.52) rather than of outdoor $NO_2$ concentration of restaurant (r=0.35). The cause of personal $NO_2$ exposure of non-smoking service-workers were considered as smoking of guests and combustion appliance indoors. 5. personal $NO_2$ exposures were estimated using Monte-Carlo simulation and time-weighted model. Estimated personal $NO_2$ level was 47.25ppb(${\pm}8.3$).

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