The effect of smoking on pm10 and pm2.5 particles content in restaurants

Abstract

In restaurants, the level of presence of PM10 and PM2.5 respiratory particles in the air is different from restaurant to restaurant. What the concentration will be depends on external influences (traffic, urban settlements, proximity to industry) and internal influences, among which are food preparation and in particular guest behavior regarding cigarette smoking. This paper focuses on the impact of guest smoking on PM2.5 and PM10 levels in the air inhaled by guests and restaurant employees, whether or not they are smokers. This study (Damnjanović, 2019) covers several dozen restaurants in Belgrade. In most restaurants, about 90% of those surveyed are allowed to smoke. The measurements were performed with a portable multi-gas detector operating on the principle of laser beam scattering.