Bacterial communities of hookah tobacco products are diverse and differ across brands and flavors.

ABSTRACT: Young adults are increasingly using non-cigarette products, such as hookahs, since they are perceived as healthier alternatives to cigarette smoking. However, hookah users are exposed to not only carcinogenic compounds but also microorganisms that may play an active role in the development of both infectious and chronic diseases among users. Nevertheless, existing hookah research in this area has focused only on microorganisms that may be transferred to users through the smoking apparatus and not on bacterial communities associated with hookah tobacco. To address this knowledge gap, we conducted time-series experiments on commercially available hookah brands (Al Fakher (flavors: two apple, mint, and watermelon) and Fumari (flavors: white gummy bear, ambrosia, and mint chocolate chill)) sto

SUBMITTER: Malayil L 

PROVIDER: S-EPMC9361917 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature