환경위생공학 (Journal of environmental and Sanitary engineering)

대한환경위생공학회 (Korean Society for Environmental Sanitary Engineers)
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음식점 비흡연 종업원의 간접흡연 노출량 지표로써 이산화질소 이용

Use of Nitrogen Dioxide as Exposure Marker of Passive Smiking for Non-smoking Service-workers at Restaurants

  • 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)
  • 발행 : 2000.09.01
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초록

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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