The work environment as a source of exposure to secondhand smoke: A study in workers of bars and restaurants of Santiago, Chile El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Sa

Abstract

Background: Secondhand smoke (SHS) is an established cause of morbidity and mortality among non-smokers. The workplace is an important source of exposure, especially among workers of restaurants, bars and nightclubs. Aim: To estimate the daily occupational exposure to SHS among non-smoking workers of bars and restaurants of Santiago, Chile. Material and Methods: Environmental vapor-phase nicotine was measured for 95 non-smoking workers of bars and restaurants of Santiago, using passive personal samplers during a daily work shift and outside the workplace. Results: The median occupational exposure to air nicotine was 9.18 μg/m 3 (P 25-P 75 3.15-25.67 μg/m 3). Higher concentrations were found among workers of places with no smoking restrictions (22.72 μg/m 3; P 25-P 75 5.73-34.85 μg/m 3), bar workers (20.75 μg/m 3, P 25-P 75 5.03-44.67 μg/m 3), waiters (20.57 μg/m 3, PP 25-P 75 5.66-42.73 μg/m 3) and bartenders (10.37 μg/m 3, P 25-P 75 9.75-25.67 μg/m 3). The median concentration of nico