BACKGROUND There is considerable interest from a regulatory and public health perspective in harmful and potentially harmful constituents in tobacco products, including smokeless tobacco products (STPs). A wide range of commercial STPs from the US and Sweden, representing 80-90 % of the 2010 market share for all the major STP categories in these two countries, were analysed for the IARC Group 2...

A total of 57 subjects who had been exposed to mould dust in the tobacco industry were studied. Their working environment showed exposure to spores of different moulds, and 29 subjects (51%) showed antibodies against one or more of the microbes. Fifteen (26%) had work related respiratory symptoms. Eight (14%) showed slight radiographic pulmonary fibrosis. Spirometry showed a tendency toward res...

Ingredients have been used in industrial manufacture of tobacco products since the early part of the 20th century. However, unlike other consumer goods, until now no regulatory authority has determined how tobacco ingredients should be assessed. Although there is currently no consensus on how added cigarette ingredients should be evaluated, this paper reviews some of the institutional guidance ...

In this paper using DEA technique, four-stage DEA model mooted in order to consider the situation in which returned products exist. Returned products are the inputs of the previous sub-processes that need to be reprocessed due to existence of flaws. Here, a supply chain with four stages as supplier, manufacture, distributor, and retailer with intermediate and return products has been considered...

Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...