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APHA Scientific Session and Event Listing

Stephannie Lane Thacker, MPH¹, Dan Carrigan, BA², Cindy Carter, PhD³, Matthew Carpenter, PhD⁴, Deborah Miller, PhD, CHES⁵, Eva Serber, MA⁴, Carla Washington⁵, Tracy Woodward⁵, Valerie Furman⁶, Payge Jordan⁵, Robert Baker, MD⁶, Lydia Furman⁷, Nick Guidry⁶, and Jessica Cassick⁷. (1) Robert Stempel School of Public Health, Florida International University, HLSII 595, 11200 Southwest 8th Street, Miami, FL 33199, 843.324.0789, stephannie_lane81@yahoo.com, (2) Smokefree Action Network, PO Box 12276, Charleston, SC 29422, (3) Hollings Cancer Center, Medical University of South Carolina, 86 Jonathan Lucas Street, Charleston, SC 29425, (4) Dept of Psychiatry and Behavioral Sciences, Medical University of South Carolina, 67 President St., PO Box 250961, Charleston, SC 29425, (5) Dept of Physical Education & Health, College of Charleston, 66 George Street, Charleston, SC 29424, (6) Trained Community Volunteer, 1018 River Haven Circle, Charleston, SC 29412, (7) Hospitality Employee Volunteer, 1018 River Haven Circle, Charleston, SC 29412

Introduction: Environmental tobacco smoke (ETS) is a preventable health risk to hospitality workers. Hospitality employees are 1.4 times more likely to die of lung cancer related to ETS than employees in other fields. This study analyzes indoor air quality within the hospitality industry. Methods: Following established procedures based on Air Quality Testing Protocol from Roswell Park Cancer Institute (RPCI) in Buffalo, NY, trained volunteers sampled 45 smoking and 19 non-smoking restaurants and bars in Charleston County, SC utilizing a SidePak Personal Aerosol Monitor to continuously measure the level of fine particulate matter 2.5 microns in size (PM2.5), the size of particles released by ETS. Data also included the number of people and burning cigarettes at 0, 15 and 30 minutes within each establishment. Data were analyzed independently by RPCI. Results: Smoking-permitted restaurants and bars in Charleston County, SC had an average level of PM2.5 of 260 ug/m3 compared to a level of 14 ug/m3 in non-smoking venues. The level of indoor air pollution was 95% lower in the smoke-free venues than in those with smoking, and this difference was statistically significant (p<0.001) as determined by the Mann-Whitney U-test. Conclusions: This study demonstrates that indoor air quality in smoking-permitted facilities in Charleston County, SC exceeds by fourfold the EPA exposure limit of 65 ug/m3 in a 24 hour period. Data from this study and comparable data from similar studies in other cities support the need for policies that prohibit indoor smoking to protect the health of hospitality employees.

Learning Objectives:

• Understand the potentially harmful health effects to hospitality workers who are exposed to environmental tobacco smoke pollution in smoking-permitted restaurants and bars
• Recognize the higher levels of fine particulate air pollution in smoking-permitted bars and restaurants than in those where smoking is not permitted
• Realize the importance of passing an ordinance allowing all employees to enjoy smoke free indoor workplaces, including hospitality employees in restaurants and bars

Keywords: Occupational Exposure, Tobacco Policy

Presenting author's disclosure statement:

Not Answered