The degree of contamination due to fine particles present in the tobacco smoke found inside the catering establishments of the city of Zaragoza, exceeds four to eight times the maximum level that Health considers recommendable, and is ten times higher than the average pollution in the streets of the town.

This is the conclusion of a study carried out by researchers specialized in smoking at the Faculty of Medicine of the University of Zaragoza, which has calculated the amount of respirable particles in suspension in 111 hospitality businesses (cafes, bars, restaurants, pubs and nightlife) of this city over the course of a year and a half.

Research has revealed that the pollution caused by tobacco smoke in those premises where smoking is allowed, is significantly higher than the maximum levels recommended by the health authorities, which should not exceed 65 g / m. However, the detected levels oscillate between the 450.33 g / m of the pubs, the 265.04 g / m of bars and cafeterias and the 161.12 g / m that were found in restaurants.

In pubs and discos -where the highest concentration of these particles was detected-, waiters are subject to an average exposure that triples, at least, that of individuals who live with smokers. These data corroborate that involuntary exposure to tobacco smoke is an important public health problem in our country, especially in the hospitality sector, because in most of these workplaces smoking is allowed.

LEGAL MATTERS Hospitality Laws Continued 4/28/11 1 of 2 (November 2019).