El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile

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 o...

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Autores principales:	ACEITUNO,PAULINA, IGLESIAS,VERÓNICA, ERAZO,MARCIA, DROPPELMANN,ANDREA, ORELLANA,CECILIA, NAVAS-ACIÉN,ANA
Lenguaje:	Spanish / Castilian
Publicado:	Sociedad Médica de Santiago 2010
Materias:	Confined spaces Nicotine Smoking
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001300007
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spelling	oai:scielo:S0034-988720100013000072011-02-07El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, ChileACEITUNO,PAULINAIGLESIAS,VERÓNICAERAZO,MARCIADROPPELMANN,ANDREAORELLANA,CECILIANAVAS-ACIÉN,ANA Confined spaces Nicotine Smoking 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 nico-tine 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/m³ (P25-P75 3.15-25.67 µg/m³). Higher concentrations were found among workers of places with no smoking restrictions (22.72 µg/m³; P25-P75 5.73-34.85 µg/m³), bar workers (20.75 µg/m³, P25-P75 5.03-44.67 µg/m³), waiters (20.57 µg/m³, PP25-P75 5.66-42.73 µg/m3) and bartenders (10.37 µg/m³, P25-P75 9.75-25.67 µg/m³). The median concentration of nicotine outside the workplace was 1.79 µg/m³ (P25-P75 1.02-3.00 µg/m³). Occupational exposure was 4.77 times higher compared to the non-work exposure. Conclusions: Workers of bars and restaurants are exposed to high levels of SHS at the workplace. Moreover, occupational exposure among these non-smoking workers is, in most cases, the main source of daily exposure to this pollutant.info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.138 n.12 20102010-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001300007es10.4067/S0034-98872010001300007
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	Confined spaces Nicotine Smoking
spellingShingle	Confined spaces Nicotine Smoking ACEITUNO,PAULINA IGLESIAS,VERÓNICA ERAZO,MARCIA DROPPELMANN,ANDREA ORELLANA,CECILIA NAVAS-ACIÉN,ANA El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
description	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 nico-tine 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/m³ (P25-P75 3.15-25.67 µg/m³). Higher concentrations were found among workers of places with no smoking restrictions (22.72 µg/m³; P25-P75 5.73-34.85 µg/m³), bar workers (20.75 µg/m³, P25-P75 5.03-44.67 µg/m³), waiters (20.57 µg/m³, PP25-P75 5.66-42.73 µg/m3) and bartenders (10.37 µg/m³, P25-P75 9.75-25.67 µg/m³). The median concentration of nicotine outside the workplace was 1.79 µg/m³ (P25-P75 1.02-3.00 µg/m³). Occupational exposure was 4.77 times higher compared to the non-work exposure. Conclusions: Workers of bars and restaurants are exposed to high levels of SHS at the workplace. Moreover, occupational exposure among these non-smoking workers is, in most cases, the main source of daily exposure to this pollutant.
author	ACEITUNO,PAULINA IGLESIAS,VERÓNICA ERAZO,MARCIA DROPPELMANN,ANDREA ORELLANA,CECILIA NAVAS-ACIÉN,ANA
author_facet	ACEITUNO,PAULINA IGLESIAS,VERÓNICA ERAZO,MARCIA DROPPELMANN,ANDREA ORELLANA,CECILIA NAVAS-ACIÉN,ANA
author_sort	ACEITUNO,PAULINA
title	El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
title_short	El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
title_full	El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
title_fullStr	El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
title_full_unstemmed	El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile
title_sort	el ambiente laboral como fuente de exposición a humo de tabaco ambiental: estudio en trabajadores de bares y restaurantes de santiago, chile
publisher	Sociedad Médica de Santiago
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001300007
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El ambiente laboral como fuente de exposición a humo de tabaco ambiental: Estudio en trabajadores de bares y restaurantes de Santiago, Chile

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