RESUMO
Background: Safe drinking water is one of the main factors in improving health status of the population. The aim of this study was assessment of the microbiological quality, determination of pH and residual chlorine in water coolers' drinking water in educational centers of Zanjan University of medical Sciences in 2015 and comparing the results with the Iranian national standards
Methods: In this cross-sectional study, water samples of all used water cooler apparatuses were sampled and transferred rapidly to the laboratory. pH and residual free chlorine were measured by pH meter and Chlorine Residual Testing kit, respectively. Total coliforms, Escherichia coli, Mold and yeasts count were enumerated according to the Iranian national standards No. 1011, 3759, 5271 and 10899-1, respectively. Data were analyzed through the statistical softwares
Results: The obtained results indicated that 44.44% of the samples were non-standard because of low residual chlorine. 44.44% and 27.8% of the taken water samples of water cooler dispensers were contaminated with mold or yeast and Escherichia coli, respectively
Conclusion: According to some microbial contamination in water samples of water cooler devices to ensure availability clean water to consumers [students and hospital's visitors] continuous monitoring, proper maintenance and regular inspection of the water cooler dispensers seems necessary
RESUMO
Background: Foods have been many changes from production to tables and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city during the 5 years from 2009 to 2013
Methods: In a case-control descriptive study with an annually control program during 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetables oils, flour, kabab, salt, confectionary products and a special sweet named nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences
Results: According to national standard of Iran, 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% of Nan-chay, salt, vegetable oils, kabab, confectionary products, pasteurized milk and samples were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean±sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean±sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively
Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality belongs to flour samples
RESUMO
Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amount of bread bakeries in the Zanjan city
Method: Total number of samples is 450 which include 330 bread samples, 77 Barbari bread and 43 other breads [Sangak, Tafton, and Shirmal]. The collected data were analyzed by SPSS 11.5
Results: The most amounts of soda and salt observed in Barbari breads with 55.8 and 11.7 percent, respectively. Use of soda in autumn and winter seasons, respectively with 31.9 and 41.4 percent had been maximum amount
Conclusion: Total average of pH is higher than standard in bakeries. That from reasons can noted to undesirable quality of flour, unawareness of bakers and lack of adequate oversight
RESUMO
Agricultural advancement and population growth have prompted increases in food supplies, and higher crop yields have been made possible through the application of fertilizers. Large quantities of livestock and poultry on farms, along with the accumulation of biomass and agricultural residues, can cause contamination of ground water resources and other water sanitation concerns in both developing and developed countries. Nitrate is mainly used as a fertilizer in agriculture, and because of its high solubility in water, it can create biological problems in the environment. High usage of nitrite in the food industry as a preservative, flavor enhancer, antioxidant, and color stabilizing agent can cause human exposure to this toxic compound. Nitrite is 10 times as toxic as nitrate in humans. Nitrate is converted to nitrite and nitrosamine compounds in the human stomach, which can lead to bladder cancer. In this review, sources of nitrate and nitrite exposure were investigated. Furthermore, the review evaluates standard levels of nitrate and nitrite in different foods, and acceptable daily doses of these compounds in various countries. Finally, we discuss valid methods of nitrate and nitrite identification and removal in foods