Nicotine and 3-ethenylpyridine concentrations as markers for environmentaltobacco smoke in restaurants

The Finnish Tobacco Act has restricted smoking in public places since 1976, and in 1994 the Act was amended to include workplaces as well. In 2000, th e Tobacco Act will be expanded further to restaurants. In Finland, the expo sure of clients and employees to the vapor phase environmental tobacco smok e (ETS) in restaurants has not been systematically studied before by measur ing ETS markers in indoor air. However, in these establishments the concent rations of ETS are expected to be much higher than in other workplaces. Gas eous nicotine and 9-ethenyl-pyridine were used as indicators of ETS in thre e different types of restaurants. Mean concentrations of nicotine ranged fr om 1.4- 42.2 mu g/m(3) and 9-ethenylpyridine 1.4-6.3 mu g/m(3). In addition , concentrations of total volatile organic compounds (TVOC), CO and CO2 wer e measured and concentrations were 183-2215 mu g/ m(3), 0.9-3.1 mg/m(3) and 600-880 ppm, respectively. The concentrations of ETS markers were highest in discos and nightclubs and lowest in restaurants. The concentrations of t otal volatile organic compounds were highest in discos and nightclubs, espe cially when smoke generators were used.