Further Information

Environmental Tobacco Smoke in the Nonsmoking Section of a Restaurant: A Case Study | Roger A. Jerkins, Derrick Finn, Bruce A. Tomkins, and Michael Maskarinec
Article Published: 2001

Details:
Type: Experimental and Technical
Funding Source: Hotel Association of Canada, under Contract ERD-97-XN009 with the Oak Ridge National Laboratory, managed by UT-Battelle, LLC, and by the U.S. Department of Energy under Contract DE-AC05-00OR22725
Significance: Statistically Significant Negative

Published By: Regulatory Toxicology and Pharmacology 34, 213-220 (2001)

Further Information

This study clearly demonstrates (with sophisticated electronic equipment) that, with some ventilation, the air quality of a smoking area is equal (if not better) than the quality of the air where smoking is forbidden altogether.

"The results indicate the ETS levels in the nonsmoking area were compared with those where indoor smoking is altogether prohibited. The results indicate that ETS component concentrations in the non-smoking section of the facility in question were not statistically different from those measured in similar facilities where smoking is prohibited. The regulatory implications of these findings are that ventilation techniques for restaurants/pubs with separate smoking and non-smoking areas are capable of achieving non-smoking area ETS concentrations that are comparable to those of similar facilities that prohibit smoking outright."

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