Fine and ultrafine particle exposures on 73 trips by car to 65 non‐smoking restaurants in the San Francisco Bay Area |
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| Authors: | W R Ott L A Wallace J M McAteer L M Hildemann |
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| Affiliation: | 1. Department of Civil and Environmental Engineering, Stanford University, Redwood City, CA, USA;2. Exposure Scientist, Santa Rosa, CA, USA;3. Department of Nursing, College of San Mateo, San Mateo, CA, USA;4. Department of Civil and Environmental Engineering, Stanford University, Stanford, CA, USA |
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| Abstract: | A number of studies indicate cooking is a major source of exposure to particulate matter, but few studies have measured indoor air pollution in restaurants, where cooking predominates. We made 73 visits by car to 65 different non‐smoking restaurants in 10 Northern California towns while carrying portable continuous monitors that unobtrusively measured ultrafine (down to 10 nm) and fine (PM2.5) particles to characterize indoor restaurant exposures, comparing them with exposures in the car. The mean ultrafine number concentrations in the restaurants on dinner visits averaging 1.4 h was 71 600 particles/cm3, or 4.3 times the mean concentration on car trips, and 12.3 times the mean background concentration in the residence. Restaurants that cooked dinner in the same room as the patrons had higher ultrafine concentrations than restaurants with separate kitchens. Restaurant PM2.5 mass concentrations averaged 36.3 μg/m3, ranging from 1.5 to 454 μg/m3, but were relatively low on most visits: 43% of the indoor means were below 10 μg/m3 and 66% were below 20 μg/m3, with 5.5% above 100 μg/m3. Exposure to fine and ultrafine particles when visiting a restaurant exceeded the exposure a person received while traveling by car to and from the restaurant. |
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| Keywords: | Fine particles Ultrafine particles Restaurants Cooking Motor vehicles Exposure |
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