11020 W 122nd Street Overland Park, KS 66213 (913) 469-6653 (phone) (913) 322-2237 (fax) email: [email protected] Evaluation of Environmental Tobacco Smoke in Six Restaurants in Overland Park, Kansas At: Bob Evans, Johnny’s Tavern, Nick and Jakes Houlihans, Mimi’s, and Tanner’s Conducted July 28 and August 1, 2005 Contact: Jim Twigg (913) 895-6273 (office) (913) 219-8709 (cell) Susan Flappan, MS, CIH President TABLE OF CONTENTS BACKGROUND 3 SAMPLING PROCEDURES 3 RESULTS 4 DISCUSSION 5 RESPIRATORY SYSTEM PARTICLE DEPOSITION 6 CONCLUSIONS 6 APPENDIX 1- DATA 7 APPENDIX 2- GRAPHS OF RSP 0.5SUPPLEMENT 1- ASHRAE STANDARD 62-2001 FOR NONSMOKING ENVIRONMENTS 8 APPENDIX 2- GRAPHS OF RSP 0.5SUPPLEMENT 1- ASHRAE STANDARD 62-2001 FOR NONSMOKING ENVIRONMENTS 8 SUPPLEMENT 2: ASHRAE STATEMENTS REGARDING SMOKING RESTAURANTS 10 Flappan Consulting, Inc. ETS in OP Restaurants Page 2 Background The City of Overland Park is doing a comparative study to investigate environmental tobacco smoke (ETS) contaminant levels in three classifications of restaurants: smoking-restricted (has a completely enclosed room with separate ventilation system to the outside, plus filtration); smoking establishment (has smoking and non-smoking sections) and smoke-free. ETS includes second-hand smoke (tobacco smoke exhaled into the air) and sidestream smoke (from the burning of a cigarette). ETS emissions contain both particle and vapour phase contaminants. Many different ETS particle and vapour phase contaminants can be sampled. Some of these contaminants, like nicotine and solenesol, require long-term collection periods (7-8 hours), plus lab analysis, but are specifically related to tobacco smoke. Others contaminants, like respirable particle levels and carbon monoxide, can be measured using direct read-out instruments, but are non-specific for tobacco smoke since these contaminants can be due to other activities (e.g., cooking, additional combustion sources, or ambient background). According to a study conducted by Leaderer and Hammon in 1991, “Environmental nicotine levels have been shown to correlate well with levels of respiratory suspended particulates (RSP)”. http://www7.health.gov.au/nhmrc/publications/reports/smoking/chap2/sec1.htm Thus, a direct read laser particle counter was used for this study, as well as two other direct read out instruments. These types of instruments have the advantage of being less intrusive and more cost and time efficient. Sampling procedures On July 28 and August 1, 2005, Susan Flappan, CIH, from Flappan Consulting, Inc. and Jim Twigg from the City of OP visited six restaurants in Overland Park to measure concentrations of: a) particulates (six categories); (b) carbon monoxide; c) total volatile organics (VOC’s); and d) carbon dioxide. The restaurants visited were classified into one of the following categories: a) has an enclosed smoking room (Bob Evans); b) has a specified smoking section (Johnny’s Tavern, Houlihans, Nick and Jake’s); or c) is a smoke free establishment (Mimi’s). Additionally, one restaurant/bar was visited that claimed it did not have smoking restrictions (Tanner’s). Five of the restaurants were visited during the breakfast or lunch hour. Tanner’s was visited during the early and late evening hours. Both smoking and non-smoking areas were tested. The particle levels were measured with a direct read, hand held ARTI laser diode particle counter (HHPC-6). Sample volume was set to collect one liter of air (or 0.001 m3). Six different channels measured particle levels in the 0.5µ, 0.7µ, 1.0µ, 2.0µ, 5.0µ, and 10.0µ size ranges (µ= micron). Digital read-outs represent particles in the thousands (multiply by 103). Read-out values were hand recorded. Flappan Consulting, Inc. ETS in OP Restaurants Page 3 The carbon monoxide, carbon dioxide, temperature and humidity were measured with the TSI Q- Trak 8551. This instrument measures carbon dioxide levels in parts per million (ppm) with a non-dispersive infrared (NDIR) sensor. The carbon monoxide levels are measured with an electro-chemical sensor having a resolution of 1 ppm. The TSI 8551 humidity sensor is a thin- film capacitive measuring relative humidities ranging from 5 to 95%. The temperature is measure with a thermistor sensor. Values obtained were hand recorded. The volatile organic chemicals were measured with the MultiRAE-Plus personal gas monitor that has a 10.6 eV Photo Ionization Detector (PID). This measures volatile compounds with ionization potentials at 10.6 eV or less. The limit of detection was set at 0.1 ppm. All instruments were appropriately calibrated before use. Results Results showed that respirable particulates (under 5.0 microns in size) were consistently elevated in smoking sections or rooms in comparison to the non-smoking areas. As test locations moved further away from the smoking section or room, the particulate level decreased. As more smokers lit up cigarettes, the respirable particle levels increased. [See tables and graphs] The carbon monoxide measurements did not show a consistent correlation with degree of smoke. At Bob Evans, the carbon monoxide sensor measured up to 1-2 ppm (parts per million). In Johnny’s Tavern, it went as high as 3 ppm in the poolroom area, which contained the most ETS in the restaurant. However, carbon monoxide was undetected at Tanner’s. The Volatile Organic Chemical measurement did not correlate with the degree of ETS present. Chemicals in the VOC category include tobacco smoke contaminants benzene, toluene, acrylonitrile, styrene, isoprene and formaldehyde. This turned out to be an inaccurate and/or insensitive instrument. Carbon dioxide measurements are a surrogate for adequate fresh air ventilation. When carbon dioxide levels are high, other indoor contaminants are also likely accumulating and additional fresh air ventilation is recommended. Currently ASHRAE (American Society of Heating, Refrigeration and Air Conditioning Engineers) recommends that Carbon Dioxide levels not exceed 700 ppm over outdoor conditions (ASHRAE 62-2001). Using this guideline, most measurements were fine; however, the pool room in Johnny’s Tavern and Tanner’s (11pm) showed borderline high levels with the rooms less than fifty percent occupied. During higher occupancy, concentrations would likely be much more elevated. [In 2002, ASHRAE added an “Informative Appendix” to Standard 62-2001 suggesting ventilation rates for places where smoking is permitted. Please see Supplements at the end of the report.] Flappan Consulting, Inc. ETS in OP Restaurants Page 4 Discussion At Bob Evans, with only two smokers present in the separated, closed-door smoking room, the 0.5 µ particle level reached a level similar as to what was found at 11 pm in Tanner’s. This may be due to the small room size (less volume, therefore higher concentration of particles per volume of air) and/or the proximity and direction of the smoke. Carbon dioxide measurement indicated the presence of plenty of fresh air dilution, so the ventilation system appeared to be operating effectively. The tables just outside of the smoking room showed sub-micron (<1µ) particle levels were twice as high as they were on the other side of the restaurant. This indicates that some of the smoke contaminants may escape the isolated area when doors open and close. As measurements were taken further away from the smoking room, particle contaminant levels continued to drop. The waiting area in Bob Evans showed the air was better indoors than the outside in all particle categories, except for the 0.5µ size category. Johnny’s Tavern was tested during the early part of the lunch hour. The hallway entrance into the restaurant had higher levels of particles in the submicron range than the outdoors. The non- smoking tables had particle levels around 42000 in the 0.5µ category. The smoking bar had 0.5µ particle levels in the 155000 range and the back pool room, which is completely used as a smoking area, had levels in the 197000 range. Carbon monoxide levels likewise increased slightly in the back pool room. Nick and Jake’s had a non-smoking eating area, a non-smoking bar and a smoking bar/eating area. Particle levels in the 0.5µ range were 57000, 77000 and 182000 respectively. What is noteworthy in this restaurant is the relatively high level of particles in non-smoking areas. Houlihan’s was visited on a Monday at lunchtime. Only one smoker consuming one cigarette was present during the entire hour of the visit. Non-smoking and smoking sections had similar particle counts (around 11000 in the 0.5µ range). This supports the evidence that particle levels are related to the number of cigarettes and the number of smokers present. If there is virtually no smoking occurring, particle levels are not affected. Mimi’s, a smoke free establishment, was also visited on a Monday. The air inside the restaurant, adjacent to the counter, had lower submicron particle counts than the outside air at a busy intersection (95th & Quivera) in Johnson County. Tanner’s reportedly does not have an area reserved for non-smokers. Occupancy levels on a Monday evening and night were a lot lower than maximum capacity. Submicron particle levels in the 0.5µ range were high (between 81000 to 172000), depending on how many cigarettes were being consumed and the proximity of testing to smokers. Flappan Consulting, Inc. ETS in OP Restaurants Page 5 The unknown variable(s) in this study are details regarding ventilation systems, including how many air exchanges they are set up for, whether there specific filters in use, or if there are separate systems used for smoking and non-smoking areas. Respiratory system particle deposition Particles with a diameter of 5 to 30 µ get deposited in the nasopharyngeal region (upper airways- nose, nasal cavity and throat) by impaction. The changes in airflow direction cause the particles to hit the walls of the air passage and then they deposit or settle out.