PARTICULAS FINAS EN EL AIRE DE LOCALES GASTRONOMICOS CON PARRILLA

Víctor San Martin; M Casco; N Celauro

doi:10.18004/anales/2016.049(02)43-048

Authors

Víctor San Martin Prof. Adjunto, Cátedra de Neumología – Facultad de Ciencias Médicas, UNA
M Casco Bioquímica del Laboratorio Central– Facultad de Ciencias Médicas, UNA
N Celauro Bioquímica del Laboratorio Central– Facultad de Ciencias Médicas, UNA

DOI:

https://doi.org/10.18004/anales/2016.049(02)43-048

Keywords:

ambient smoke in enclosed places, PM2.5, air quality, Paraguay

Abstract

Exposure to indoor smoke is hazardous to health. Particles up to 2.5 microns are smoke markers in enclosed places. This study monitored the air quality in 4 gastronomic places in Asunción, Paraguay, and some conditions that influence the levels of exposure explored. The highest levels of particles found were 9.3 μg / m3. In none of the premises studied were smokers detected. There is a lack of further research on indoor air pollution for better health protection.

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