Showing 23 results for Food
A Milani-Bonab A, H Mozaffari-Khosravi , H Omidvar ,
Volume 11, Issue 2 (9-2012)
Abstract
Background: Food security is recognized as one of the major health, social, economic and political issues. Different factors can affect food security status at different levels. Meanwhile, some special conditions pose a challenge for the elderly to enjoy food security. In this study, considering that there is no valid measurement tool for assessing food insecurity of the elderly in Iran, validity of the elderly food- security measurement tool was examined in terms of both content validity and internal consistency and reliability.
Methods: In this study, following the principles of HFIAS (Household Food Insecurity Access Scale Indicator Guide, Version 3) and ‘Technical Guide to Developing a Direct, Experience-based Measurement Tool for Household Food Insecurity’, five steps were taken for examining content validity and internal consistency and reliability including : translation into Farsi, reviewing with key informants, refining the questionnaire through interviewing with 20 representatives of the survey population, estimation of Cronbach's α and examining the back-translated items.
Results: The questionnaire was modified based on the results of each step. Cronbach's α of this questionnaire turned out to be 0.858. The results also showed that 7, 3, 5 and 5 participants considered food secure, food insecure without hunger, food insecure with moderate hunger, and food insecure with severe hunger respectively.
Conclusions: This study provides a content-valid and internally-consistent pre-measurement tool for assessment of food insecurity among the elderly in Iran. However, it is recommended that other validation processes including construct and criterion validation be carried out in a larger society in view of different factors which have an impact on food security status.
Sh Dowlatshahi , M Ahmadian, S Reshadat, F Nadri, N Rajabi Gilan ,
Volume 11, Issue 4 (3-2013)
Abstract
Background: Due to discharge of industrial effluent into marine environment, background quantity of heavy metals and their bioaccumulation in marine organism's body including fish is increasing. Thus, determination of mercury content in fish consumed by human is an essential thing.
Methods: In order to evaluate the mercury content of canned tuna fish marketed in Kerman, 70 canned tuna fish samples were purchased and their mercury content was determined by ICP-OES. All results were reported as µg g-1 on a wet weight basis.
Results: The range obtained for 70 tuna samples analyzed in µg g-1 was from 0.1±0.07 to 0.54±0.2 µg g-1 . The mean Hg concentration in the tuna was 0.29 µg g-1. The results of this study showed that 80% of tuna samples (8 types) from the Persian Gulf have average H g level below and 20% (2 types) above the WHO/FAO recommended levels.
Conclusion: The results obtained from the present study showed that most of the canned tuna fish marketed in Iran have average Hg concentration below WHO/FAO limit of 0.5 µg g-1. Two tuna samples, however, showed average concentration above the guidelines. In this respect, more attention should be paid to monitor Hg concentration of nation’s canned tuna fish and to force canned tuna industry to systematic monitoring as well as establishment of required standards for monitoring of this harmful heavy metal in foodstuffs.
Ma Morowatisharifabad, A Pourtaheri, H Fallahzadeh, J Sadeghizadeh Yazdi, Mt Ghaneian,
Volume 12, Issue 2 (9-2013)
Abstract
Abstract Backgroun: Food-born diseases are caused by entrance of microbial pathogens into food chain and handling is the main cause of food-born disease transportation. A lot of studies have been accomplished in other countries and some progress in food handling behaviors has been identified. Because of the importance of the issue and limited studies in Iran, the current study was carried out with the aim of investigating food handling behaviors among woman in Kerman. Method: This is a cross-sectional study. Research community was a group of women in Kerman being responsible for home food preparation. Data were collected using a questionnaire subsuming personal characteristics and food handling behaviors in the four sections of Cleaning, Separating, Cooking and Chilling. A total number of 320 women participated in the study with cluster random sampling. ANOVA and frequency distribution tables were used for data analysis. Results: Totally, 52% of the participants prepared their foods always at home and 44.4% consumed outdoor foods less than 1 servings per week. Participants earned 34.52±2/94 out of 40 scores in clean section, 30.99±2.97 out of 36 scores in cross contamination section, 26.25±2.54 out of 32 scores in cooking section and 37.87±2.88 out of 56 in chilling section. In cleaning section the most reported behaviors were washing hand after raw meat, chicken and fish exposure and avoiding unwashed fruits consumption. The most reported unhealthy behavior in this section was tasting food for decay. In cross contamination section, the most unhealthy reported behavior was putting raw meat lower than cooked meat in refrigerator. In cooking section, reported behavior was not consuming raw local milk and the less reported behavior was bubbling the conserved foods for at least 20 minutes. The less reported behavior in chilling section was cooling the cooked food in the room temperature and the most reported behavior was maintaining egg in refrigerator. There was no significant difference in mean score of food handling behaviors and the demographic subscales such as age, educational level, job, marriage status, family size and number of children. . Also there was not a significant difference in mean score of food handling behaviors by number of food serving which were prepared at home and also number of outside meals. Conclusion: The level of food handling behavior among participants are not at a favorable level especially in chilling section which can be due to their low level of knowledge in this area. Therefore, researches and educational programs should be conducted addressing the strong and weak orientations in each section of food handling behaviors.
Ss Mazloomy Mahmodabad , M Mirzaei, M Mirzaei Alavijeh ,
Volume 12, Issue 3 (12-2013)
Abstract
Background: Considering the importance of health community, transmission and prevalence of disease in different ways such as those involved in the procurement, production and distribution of food and according to the holding courses on guilds health education during the last 12 years in the country and because the Kirkpatrick evaluation model is an important model for determining the value of training, this study was performed with aim to determine effectiveness of guilds health education courses based on Kirkpatrick model.
Methods: This is a descriptive cross-sectional study performed on 900 workers of the guilds that had certificate of health guilds institute. Samples were identified, selected, and interviewed by available randomized methods of the fifteen provinces in the country. Data collection tool was a questi onnaire based on Kirkpatrick model. It consisted eight questions for background and demographic variables, 35 questions on knowledge, five items on attitude specifically about the importance and necessity of holding the guilds educational courses, 21 questions on practice based on a number of Provisions Forms of Guilds bylaw and 10 items on satisfaction. Data were then analyzed by SPSS-18 and through descriptive statistics and analytical tests, Pearson correlation coefficient was set at α=0.05.
Results: Mean age of the participants was 55.13±36.3 years. Total score and maximum frequency of participants in each level respectively were: Knowledge (open response) 67.18 & 59.7 (good) percent, Knowledge (Multiple Choice) 77.62 & 64.8 (average) percent, total Knowledge 61.02 & 68.8 (average) percent, satisfaction 58.62 & 49.3 (good) percent, Attitude 67.5 & 57.3 (average) percent and practice 74.80 & 75.1 (good) percent. By increase in attitude, all variables had significantly increased: knowledge, satisfaction, behavior, numbers of class participation, age and work experience.
Conclusion: According to Kirkpatrick model , effectiveness of health education in each level of training courses has shown to be "average" and "good" thus requiring the necessity of teaching and learning process promotion at each educational level.
Sr Fani, J Javanshah, M Moradi,
Volume 12, Issue 4 (3-2014)
Abstract
Introduction: Contamination of pistachio nuts of Aspergillus species and their toxins is the most serious health threat for human and animal. Sorting out contaminated pistachios is critical to reduce the sources and levels of aflatoxins in pistachio nuts. Distribution of aflatoxin in processed pistachios was determined in the fifth and twentieth of September and fifth of October.
Methods: Samples were collected from dried sinking (final, small, and yellow shell discoloration pistachios) and floater pistachios. The final and small pistachios were categorized in stained, deformed, and non-stained (healthy) pistachios, while the yellow shell discoloration and floater pistachios were divided into deformed, stained, and yellow shell discoloration. Aflatoxins in the samples were measured using high performance liquid chromatography (HPLC) method.
Results: Overall, there was significant differences (p=0.05) between aflatoxin amounts in evaluated pistachios. The results showed that the presence or frequency of deformity and shell staining in pistachio offered to the markets are critical factors and their aflatoxin B1 content ranged from 0.76 to 251.6 ng/g and 1.46 to 85.3 ng/g, respectively. In small pistachios, aflatoxin levels varied from 1.23 to 241.55 ng/g, depending on the presence or frequency of shell staining and deformity. On the other hand, there was no relation between shell staining and aflatoxin in small pistachios. The highest content of aflatoxins belonged to yellow shell discoloration (5214 ng/g) in floater pistachios. Normally, these pistachios are sorted out by their density in floatation tanks during processing. The levels of aflatoxins increased by the time of sampling and the highest amounts were associated with sampling in October fifth. The amount of aflatoxin increased by 2 to 30 times in delayed harvesting pistachios.
Conclusion: The results could be applied to sort out contaminated pistachio as well as early harvest to reduce the risk of aflatoxin in pistachios.
H Rahimzadehbarzoki, S Beirami , M Mansourian, A Bay, M Qorbani, Z Shafieyan, A Rezapoor, F Ebadifardazar, Z Norimotlagh, N Shafieyan,
Volume 13, Issue 1 (5-2014)
Abstract
Introduction: High-rate frying with oil is a cause of hydrolyzation, oxidation and polymerization of oil, thus making free radicals in the human body. These free radicals can lead to cancer, inflammatory diseases, atherosclerosis, aging and others. The aim of this study was to survey the peroxide value of edible oils used in confectionary, restaurants and sandwich shops in Gorgan in 2011.
Methods: This descriptive cross-sectional study was carried out on all confectionaries (n=43) Restaurants (n=15) and Sandwich Shops (n=66) in Gorgan in 2011. Samples were collected in the hours that oil was very hot. Samples were collected based on national standard procedure, number 493. After the transfer of samples to the chemistry laboratory of environmental health engineering department, the number of peroxide was determined based on national standard procedure, number 4179.
Results: Out of 24 samples of the confectioneries, (56%) were consumable and 19 samples (44%) were inedible (p=0.015). Out of 15 restaurants and central kitchen, 6 cases (40%) were consumable and 9 cases (60%) were inedible. (p=0.021), and from 66 samples of sandwiches, 12 (18%) were consumable and 54 samples (82%) were inedible (p=0.000). The differences between the samples of consumable and inedible in three group was significant (p=0.000).
Conclusion: The findings show that Peroxide value in sandwich and fast food shops, restaurants, and confectionary shop are higher than the standard, so its seems that having educational plan for staff about nutrition and the correct methods of frying food is necessary.
M Rezaei, M Parviz, Mr Javanmard,
Volume 13, Issue 3 (9-2014)
Abstract
Introduction: Ice-cream, being full of nutrients and enjoying favorable conditions may cause poisoning and intestinal diseases for the consumers in case of not considering rules of hygiene in the stages of production, maintenance and delivery.It is in fact considered as one of the dairy products providing a suitable environment for the development of different kinds of microorganisms. The purpose of this study was to investigate bacterial contamination found in traditional (unpasteurized) and pasteurized ice-cream in Arak, Markazi province.
Methods: Regarding sampling, some ice-cream delivery centers were selected randomly across Arak. On the whole,70 samples of unpasteurized ice-creams (traditional) and 40 samples of pasteurized ice-creams weighing 50-100 grams were provided from July to December 2011 during 6 months from confectioneries and ice-cream sellers in different parts of the city. Then the address of the region was written down, and the samples were transmitted to the microbiology laboratory sterilized and frozen.
Results: The results showed that 57.14% of the unpasteurized samples were not consumable and the bacteria inside them were as following in terms of frequency: staphylococcus aureus50%,klebsiella54.28%,Escherichia coli 42.85%. Regarding pasteurized ice-creams, 30% of the samples were not consumable and the bacteria inside them were as following in terms of frequency: Escherichia coli 25%, staphylococcus aureus10%,and klebsiella20%.It is important to note that no salmonella was detected in this study.
Conclusion:The results show unfavorable situation of traditional and pasteurized ice-creams concerning bacterial contamination.
H Shahdaian, Sa Yasini, Sh Hekmatimoghadam,
Volume 13, Issue 6 (3-2015)
Abstract
Introduction: Fumonisin B1 is a mycotoxin which can lead to neural defects, esophageal cancer, liver and kidney diseases. The aim of this study was to investigate the ability of nanocellulose conjugated with poly-lysine to remove fumonisin B1 in the different foodstuffs.
Methods: First, nanocellulose was synthesized by acid hydrolysis, modified by citric acid, and conjugated with poly-lysine by cross-linker. In the next step, four foodstuffs including wheat flour, maize flour, rice flour, and cucumber were prepared, and serial concentrations of fumonisin B1 were added to them. Then, conjugated nanocellulose (2000 µg/mL) was separately added to each tube, and after incubation, the exact concentration of toxin in each tube was analyzed by HPLC. Finally, the percentage of adsorption for each tube was calculated, according to control.
Results: This study revealed that although the nanoparticles could adsorb fumonisin B1 in the all foodstuffs, but the highest adsorption (95%) was seen for cucumber. Also, results showed that there is direct relation between the percentage of adsorption and the initial concentration of fumonisin B1.
Conclusions: In this study, for the first time, nanocellulose conjugated with poly-lysine was introduced as fumonisin B1 adsorbent, and may be used for removal of the toxin in the various foodstuffs.
S Khalatbari-Limaki , G Eslami, B Hajimohammadi, A Oryan, H Zandi, Hr Dehghan, A Zohourtabar,
Volume 14, Issue 4 (11-2015)
Abstract
Abstract
Introduction: Foodborne parasitic diseases are considered common in most parts of the world, which can cause significant health problems. Linguatula serrata is a zoonotic parasite causing human linguatulosis due to consumption of raw and semi-cooked animal offal infected with nymphs of this parasite. Therefore, the main objective of this study was to determine the effect of Electron beam irradiation on death of the Linguatula serrata nymphs isolated from animal products.
Methods: Linguatula serrata nymphs were irradiated with E-beam irradiation of 1, 2, 3 and 5 kGy doses )15 nymphs were classified into three groups of 5 for each dose). Death time of the nymphs was recorded by examining their movement under a stereomicroscope and then was compared with that of the control group stored at 4 °C. In order to analyze the study data, T-test and ANOVA were utilized setting the significance level at 0.05.
Results: The comparison between treatment and control groups demonstrated a statistically significant difference in death time of the nymphs (P 0.05). Moreover, there was a statistically significant difference between the doses of 1, 2 and 3 kGy with dose of 5 kGy (P 0.05) in regard with their lethality speed. The results showed that minimum destruction dose of Linguatula serrata nymphs was 1 kGy and 5 KGy , resulted in a more rapidly death within the nymphs.
Conclusion: Regarding the high sensitivity of Linguatula serrata nymphs to E-beam irradiation, this method can be used to enhance the safety of animal products in future.
L Fallah Tafti, Email: Mozaffari.kh@gmail.com H Mozafari Khosravi, A Najarzadeh, H Falahzadeh,
Volume 14, Issue 5 (1-2016)
Abstract
Abstract
Introduction: Today, increased life expectancy, reduced mortality rates, and improved health conditions caused to an increase in number of elderly people, as one of the vulnerable groups in the society. On the other hand, food security is one of the necessary prerequisites for the health of the elderly people. Therefore, the present study intended to investigate the food security status of the elderly people as well as its related factors.
Methods: This descriptive cross-sectional study was conducted in 2012 consisting of 300 elderly people of Arak city. The study data were collected through FaCPS-FSSM food security questionnaire validated for the elderly via conducting interviews. In order to analyze the study data, SPSS software was utilized applying Chi square test, independent t–test, Pearson's correlation and regression.
Results: The results of the present study revealed that 39.3% of the elderly people had a full food security, 29 % reported food insecurity without hunger, 20.7% showed moderate food insecurity and 11% had severe food insecurity. Moreover, a significant relationship was detected between education level, occupation, marital status, body mass index, disease and household dimension with the food security (p <%5).
Conclusions: Considering that close to 60.7% of the studied elderly revealed some degree of food insecurity as well as the various factors significantly associated with this problem in the present study, this problem in this level of vulnerable population demonds to be attended more than ever.
F Izadi, J Sadeghinezhad, B Hajimohammadi , Sh Taghipour-Zahir , H Fallahzadeh, Mt Sheibani, A Mirjalili,
Volume 14, Issue 6 (3-2016)
Abstract
Introduction: Nowadays the consumption of meat and animal carcasses in most countries is increasing. Regarding to economic values of meat, usage of unauthorized tissues in minced meat by jobbers is probable. Therefore; the present study was performed in order to detect unauthorized tissues in minced meat.
Methods: In this study, a total of 20 samples of trade frozen minced meat was purchased from various stores in Yazd city.Then each sample was divided into three parts and then one piece was taken from each part. The tissues were fixed in 10 % neutral-buffered formalin and were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 µm sections and stained using hematoxylin and eosin (H&E) for histological study.
Results: The skeletal muscle tissues were visible clearly in all samples. Although, connective tissue, adipose tissue and smooth muscle were seen but unauthorized tissues were not detected in any sample. Just in one sample, the residuals of the skin tissue was showed and in another sample , possessed bone tissue and in half of the samples the residuals of visceral organs were seen. In addition, some sections of the ligament were found.
Conclusion: The present study showed that the meat which has been used in preparation of this product had not premium quality. Due to importance of health and quality of meat, detection of unauthorized tissues in this product with histological technique is suggested
Ma Morowatisharifabad, F Mansoori, A Dehhgani , A Najarzadeh, Z Karimiankakolaki , ََaa Dehghani Tafti ,
Volume 15, Issue 1 (5-2016)
Abstract
Introduction: The text message can be presented as a way to change patterns of behavior-based prevention programs, such as the theory of planned behavior and health belief model to be used., And as an alternative approach to the individual and group training programs should be considered. The present study examined the effectiveness of this new method in promoting food handling behavior of a team of health volunteers on health belief model was based.
Methods: This study was an evaluation of an intervention in which 16 health centers, 200 health volunteers who were actively involved Yazd city who were randomly divided into two groups. After the initial test, chi-square test, t test were analyzed.
The intervention group received an educational package on the SMS regarding food handling behavior on health Belief Model was designed for codification; wantonly within a month and a half a day and after 8 weeks of the last SMS sent from any intervention and control groups was performed in a secondary assessment. Tool for data gathering questionnaire consisting of structures of health belief model including demographic variables, respectively. Data were using 18spss and employing applied, statistical tests of non-parametric Wilcoxon, Mann-Whitney and Kruskal-Wallis, Chi-square and correlation coefficient the analysis was.
Results: The overall food handling behavior, after training significantly increased in the intervention group (p =0/01), while the control group was not significant (p=0/21). Cooling behavior after training in the experimental group and the control group was significantly increased (p =0/00). Cooking behavior, after training in the intervention group (p =0/11) and control group( p =0/17) was not significantly increased. Individual health behavior, after training in the intervention group (p =0/13) and control group (p =0/07) was not significantly increased.
Separation behavior after training has not significantly increased in the intervention group (p =0/73), while the control group was significantly increased (p =0/00). Structures score of perceived susceptibility, perceived severity, perceived benefits, perceived barriers, so after training significantly increased in the intervention group, while the control group than in the other structures perceived severity scores increased significantly observed. (p =0/00)
Conclusion: The results of this study show that the short message service as a new and effective method of Raeder shaping food management practices used.
M Ghfari, Z Jafarian , Y Mehrabi , F Mohammadi-Nasrabadi ,
Volume 15, Issue 3 (9-2016)
Abstract
Introduction: Food borne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water. Unsafe food causes more than 200 diseases - ranging from diarrhea to cancers. Food safety is a public health priority. The aim of present study was determine level of health communicators' knowledge about food safety in Damavand city that was performed according to the World Health Organization guide.
Methods: This study is a descriptive analysis of the target a group of health Volunteers in Damavand depended to Shahid Beheshti University of Medical Sciences. 109 persons were enrolled with s awareness, scarification and consent of the census. Tools for data collection was a questionnaire consisting of 13 questions on demographic characteristics and 24 questions about food safety according to WHO’s guide. Data was analyzed with SPSS-18 software and statistical analysis includes one-way ANOVA, t-test and spearman correlation.
Results: The mean age of participant was 44.75 ± 9.98 years. Average score of awareness of food safety was 35.87 ±6.22 and for awareness was 77 (71%). No significant relationships was observed between of awareness and marital status, age, education, occupation and education of wife was not significant relationships (p>0/05).
Conclusion: In some safety food items the level of knowledge in some safety food items was good, in other one, such as food storage, transmission of microbes, cooking temperature for meat there was low awareness. In this respect, information, education programs to raise awareness of the health status for health volunteers is recommended
A Noshi , M Modares Mosadegh , Sh Sadat Mirzania, A Dehghan ,
Volume 15, Issue 3 (9-2016)
Abstract
Introduction: Rheumatoid Arthritis (RA) is an autoimmune disease where immune system mistakenly assumes different elements of joints as exogenous and attacks it. Based on scientific findings, a wide range of complementary and alternative therapies (including herbal and food supplements) are useful for RA.
Methods: This Cross-sectional study was carried out on 120 patients suffered from RA whom were referred to public health centers of Yazd in 2014. Using a questionnaire, demographic characteristics and the type and rate of supplementation were evaluated in these patients.
Results: out of 120 patients, 118 individuals used at least one of the questioned supplements. Patients ranged from 19 to 76 years that 71.6 percent ≥ 40 years, 85% female, 92% married, 55% earned between 1 and 2 million Tomans per month and 51.7% had high school diploma or higher education.
The most prevalent consumed supplement was calcium-Vitamin D (90.7%) and Folic acid (%80.5), vitamin D (%73.7), and omega-3 (%55.9) came afterward. Interestingly, majority of patients (96.5%) were taking supplements under the supervision of rheumatologist.
Conclusion: Based on present data obtained in patients suffering from RA, most frequently used supplement was calcium-vitamin D. Most patients were satisfied of positive effects of these supplements.
M Afsharnia, M Shams, Sa Sajjadi, M Qasemi,
Volume 15, Issue 4 (11-2016)
Abstract
Lead (Pb2+) Removal from Synthetic Aqueous Solution Using Food Waste Ash
AfsharniaM (Ph.D)1, Shams M (M.Sc)2, Sajjadi SA (Ph.D)1, Qasemi M (M.Sc)3
1. Assistant Professor, Department of Environmental Health Engineering, ,Gonabad University of Medical Sciences, Gonabad, Iran.
2. Instructor, Department of Environmental Health Engineering, Gonabad University of Medical Sciences, Gonabad, Iran.
3. Corresponding Author: M.Sc Student in Environmental Health Engineering, Gonabad University of Medical Sciences, Gonabad, Iran
Abstract
Introduction: Lead is a toxic heavy metal in some industrial wastewater that can pose hazards to the environment and human health. Adsorption is a promising technology for decontamination of water. The present study evaluated the efficiency of food waste ash as a cheap, environmental compatible and available adsorbent, in lead removal from synthetic aqueous solution.
Methods: In the presentexperimental study, lead removal by using food waste ash in series of batch experiments were investigated. The influence of different parameters on adsorption such as adsorbent dose, contact time, pH, lead concentrationand adsorption temperature also studied. The experimental data finally were analyzed using excel and the adsorption behavior was fitted to isotherm and kinetic models.
Results: The study showed that lead removal decreased with increasing lead concentration. In addition, it was found that lead adsorption increased by increasing pH and temperature. comparing adsorption capacity of food waste ash with the adsorbents used by scientist also showed the former have a remarkable higher capacity toward lead adsorption. The adsorption process also showed a good conformity to Freundlich model.
Conclusion: Current study endorsed the use of food waste ash in real adsorption systems, as a cheap and available adsorbent with high capacity toward lead.
M Soltani , B Hajimohammadi , Mh Baghianimoghadam, Mh Ehrampush, A Dalvand, A Dehghani Tafti ,
Volume 15, Issue 5 (1-2017)
Abstract
Introduction: Aflatoxins are toxic metabolites produced by certain fungi in/on foods and feeds. The damage they do to DNA can be mutagenic, and also carcinogenic with liver cancer. The aim of this study was to The effect of education on knowledge, attitude & practice of women referred to health centers of Yazd on moldy food contaminated with aflatoxin. Materials and Methods: This study was a cross sectional-descriptive study that was done in 2014. One hundred and fifty - two women were selected among women who were referred to health centers of Yazd. The Sampling was conducted in multi stages. The data was collected by a researcher-developed questionnaire. The validity and reliability of the questionnaire have been confirmed by content validity, face validity and equivalent reliability. The collected data was analyzed by SPSS20. Results: 107 (70%) of the patients studied to the poor knowledge of aflatoxins and Only 6.2% of them were relatively good knowledge. The performance levels were a 38 (25%), good performance, 108 (1/71%), moderate performance and 6 (9/3%) had poor performance. 0.25%, 74.3% and 0.7% Participant to the hazards food contaminated with aflatoxins were moldy and positive, average and negative attitude, respectively. Conclusions: Based on our findings, Poor knowledge of participants to aflatoxin, and the average of the attitudes and performance of most of the participants. Is necessary to provide strategies to increase public awareness in order to increase the level of attitude and function and reduce exposure to aflatoxin.
Bahador Hajimohammadi, Ali Dehghani, Morteza Javadzadeh, , Henghameh Zandi, Hassan Mozaffari Khosravi, Ghilda Eslami,
Volume 15, Issue 6 (3-2017)
Abstract
Introduction: Microorganisms may be present in the form of spores, in honey. One of these dangerous organisms is the bacterium Clostridium botulinium spores which are capable induced botulism particularly in infants. The aim of this study was to determine the prevalence of Cl. botulinum spores in honey produced in different regions of Iran.
Method: This cross-sectional study was performed in 2013. A total of 130 honey samples were collected and analyzed for Cl. botulinium spore. Samples were chosen randomly from the apiary of Iran. The samples were examined according to Iranian standard. In laboratory, honey samples were investigated using thermal shock and they located in cooked meat medium and incubated for 10 days at 35°C. The bacterium spores of Clostridium perfringens (PTCC: 1766) was used as a positive control sample.
Results: The Results showed that Cl. botulinum spore was not detected in any of examined samples. Thirty four samples (26.67%) had mold and yeast contamination higher than the Iranian standard limit. Samples from Kurdestan province had high contamination (66.6%) and it was higher than other regions. Honey samples from Mazanderan province had the lowest prevalence of mold and yeast with ranged from 30 to 55 CFU/g.
Conclusion: Overall, the contamination of honey with Cl. botulinum spores in examined samples was zero and so they are safe, but some samples had mold and yeasts contamination that honey samples collected from west and north regions had the high and low contamination, respectively.
This Paper Should be Cited as:
Bahador Hajimohammadi (Ph.D), Ali Dehghani (Ph.D), Morteza Javadzadeh (M.Sc), Nabi Shariatifar (Ph.D), Hengameh Zandi (Ph.D), Hassan Mozaffari-khosravi (Ph.D), Gilda Eslami (Ph.D).Clostridium Botulinum Spores and Fungal Contamination in Honeys of Iran. Journal Tolooebehdasht Sci
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Mohammad Mehdi Soltan Dallal, Mohammad Hasan Monzavipoor, Hossein Masoumi Asl, Dr Mohammad Hasan Shirazi, Sara Hajikhani, Zahra Rajabi,
Volume 16, Issue 2 (7-2017)
Abstract
Introduction:Food-borne diseases are the widespread problems worldwide. Campylobacter species are the most important pathogens causing gastroenteritis which is generally transmitted through the food with animal origin. The aim of this study was to identify the Campylobacter spp. in diarrheal outbreaks in food-borne diseases at country level.
Methods:This cross-sectional study carried out in spring and summer, 2015. In total, 305 swabs from diarrheal stool samples of 102 food-borne outbreaks were collected in various provinces of Iran. All samples were examined for the presence and growth of Campylobacter spp. The descriptive analysis, chi-square test and SPSS v.21 software were used for the analysis of results.
Results:From the total of 102 foodborne outbreaks, Zanjan Province with 24 outbreaks (24.5%) and Yazd Province with 70 samples of diarrhea (23%) included the most reported cases. Out of 305 tested samples, 119 (39%) were from food, 35 (11.5%) from water and 151 (41.5%) from unknown sources (p <0.001). Two outbreaks in Yazd Province including three stool samples contained Campylobacter coli. Typical symptoms included diarrhea (30.9%), abdominal cramps (68.5%), fever (31.8%), headache (42.3%), diarrhea (5.2%), nausea (62.3%) and vomiting (64.9%).
Conclusion:Results from this study showed that C. coli was responsible for diarrhea rather than C. jejuni.
Hassan Rezaee, Farokh Legha Servat, Hadi Marzban, Jalal Sadeghizadeh Yazdi, Ameneh Marzban, Mehrnosh Shirdeli,
Volume 17, Issue 3 (9-2018)
Abstract
Intriduction: Health and food safety is one of the most important factors in the prevention of food-borne diseases, However, due to insufficient knowledge and incorrect function, many people suffer from food poisoning. Therefore, this study aimed to investigate the effect of education on knowledge, attitude and practice of students in medical university towards food poisoning.
Methods: This is a quasi-experimental study that was carried out on 100 students of Yazd University of Medical Sciences, Iran. The subjects were randomly divided into two groups of experimental and control, each of them included 50 students. The data collection tool was a questionnaire consisted of four parts that validity and reliability was approved. Participants in the two groups filled out the questionnaire before intervention. educational program was accomplished in experimental group by educational booklet and the data of the two groups were collected after two months of intervention.
Results: The mean score of knowledge, attitude and practice of experimental group after intervention significantly increased (P=0.001), There was significant difference between the attitude variable and level of education )P=0.007). A significant positive correlation among variables of knowledge, attitude and practice was observed as well.
Conclusion: Educational intervention is effective on the rate of knowledge, attitude and practice of students. According to the high prevalence of food poisoning that happens frequently due to living in dormitories or traveling, it is necessary to implement various and constant educational programs.
Mohammad Mehdi Soltan Dallal, Samaneh Sedighi Khavidak, Sara Rastegar, Zahra Rajabi,
Volume 17, Issue 4 (11-2018)
Abstract
Introduction:Gastroenteritis Shigellosis is caused by Shigella serovars. The purpose this study was to determine the frequency of Shigella species in acute diarrhea caused by consumption of contaminated food in Yazd province. We also invetigated the determining factors of Shigella for antibiotic resistance.
Methods: This descriptive study was conducted on 51 outbreaks of food-borne diarrhea from spring 2015 to winter 2016. A totla of 190 samples of diarrhea stool swabs were studied, which were sent from Yazd province. All samples were studied for the existence of Shigella bacteria, microbial culture, sero-grouping, and antibiogram . Descriptive statistics were used to analyze the data.
Results: The highest incidence of the disease was in the spring with 19 cases (37.2%). Among the cities of the province, Yazd and Ashkezar had the highest incidence rates with 30 (58.8%) and 10 outbreaks (19.69%), respectively. Of the seven cases of Shigella isolates, the dominant age group was under-15 years and the dominant gender was male. The most clinical symptoms were nausea, non-bloody diarrhea, abdominal cramps, vomiting, headache, and bloody-diarrhea. All isolates of Shigella showed 100percent sensitivty to antibiotics ciprofloxacin and ceftriaxone. However, the isolates were were resistant to Co- trimoxazole (85.7%). To confirm Shigella, we used the API-20E kit.
Conclusion:Awareness about the type of bacteria that cause diarrhea is important in foodborne diseases, while knowing about its drug resistance pattern is important in reducing the outbreaks' prevalence and treatment costs. Therefore, necessary measures shoud be adopted to control and prevent from the disease.
