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Second-hand smoke at work: The exposure, perceptions and attitudes of bar and restaurant workers to environmental tobacco smoke

✍ Scribed by Stephanie Jones; Christine Love; George Thomson; Robyn Green; Philippa Howden-Chapman

Book ID
110969777
Publisher
Public Health Association of Australia
Year
2001
Tongue
English
Weight
59 KB
Volume
25
Category
Article
ISSN
1326-0200

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πŸ“œ SIMILAR VOLUMES

Passive smoking at work: biochemical and
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✍ K. Husgafvel-Pursiainen; M. Sorsa; K. EngstrΓΆm; P. EinistΓΆ πŸ“‚ Article πŸ“… 1987 πŸ› Springer-Verlag 🌐 English βš– 545 KB

Several biochemical and biological measures of tobacco smoke intake were used to evaluate exposure of restaurant personnel to environmental tobacco smoke as compared with active smokers and non-exposed non-smokers All of the measured parameters carboxyhaemoglobin (CO Hb), thiocyanate (SCN) and cotin