A new study of the Medical University of Vienna shows that separated rooms in gastronomy are not effective in regards to smoking. The Institute of Environmental Hygiene measured the effect of ultrafine dust particles on the health of non-smokers in 134 bars and restaurants in Vienna.
Smoking was allowed in 20 of these premises and there were non-smoking areas in 46 bars.
The number of ultrafine dust particles per cubic centimetre was measured. These particles are dangerous as they enter the lung and can lead to damages of organs and a higher risk of cardiovascular diseases, said Mr Neuberger of the insitute.
The tests have been carried out at least four months after the end of the transitional arrangement. All premises had to fulfill the legal requirements.
However, the results were not satisfying: it turned out that the dust pollution in non-smoking areas is almost as high as in smoking areas.
The highest pollution in smoking areas was 66,011 particles per cubic centimetre. 25,973 particles per cubic centimetre were measured in non-smoking zones right next to the smoking zones, compared to 7,408 particles in non-smoking bars and restaurants.
The conclusion of this study is that the legislation of the protection of customers in non-smoking areas is “not effective”.