Secondhand Smoke Exposure for Minnesota Bars and Restaurants

This study was designed to address shortcomings of previous bar and restaurant SHS studies by
using several tracers of SHS and repeated measurements at different times of day and days of the
week for a statistically representative sample of three venue types. The first objective of this
project was to determine the magnitude and variability of patron and worker exposure to SHS in
Minnesota bars and restaurants. The second objective was to conduct a thorough assessment of
the health risks associated with this SHS exposure.

The project also included a number of secondary objectives related to SHS exposure, including
two that evolved after a state-wide smoking ban was enacted midway through the project

  • SHS was measured simultaneously in the smoking and nonsmoking section of the same venue for 16 visits to estimate the reduction in exposure for patrons and workers located in the nonsmoking section.
  • The concentration of PM2.5 was measured after implementation of the smoking ban to document the resulting improvement in indoor air quality. 
  • The concentration of gaseous SHS compounds was measured periodically for one month following implementation of the smoking ban to evaluate the variation in long-term desorption of different types of SHS compounds.

This report includes results of the SHS exposure assessment including comparisons of
smoking/nonsmoking section SHS concentrations and improvement in indoor air quality as a
result of the state-wide smoking ban. Separate reports present information on the desorption 

Full Report (PDF)
Secondhand Smoke Exposure for Minnesota Bars and Restaurants