فهرست مطالب سمیرا شکری جوکاری

This paper aims to examine the association between food security and passive defense and the position of food security in this context. Given the role of healthy manpower in the development of a country and the importance of healthy food and nutrition in human health as the core center of development and the main confronting factor with foreign threats, in this paper, we first discuss a definition of food security and the condition of food security in Iran and its role in acting against threats. Then, current solutions and domestic potentials for promoting food security will be considered.
In this study, the experiences of the author and relevant literature were used. Since providing nutritious , healthy food , social and economic availability for all persons at all times is indicated in food security.
In order to prevent from external threats in context of safe, healthy and nutritious food, we need a system which is dependent on ourselves andexternal threats could not affect its availability. In our country, there is a good potential for confronting with food insecurity and having a healthy society due to various climatic conditions, diversity of edible plants in nature and facilities and conditions in different provinces to produce local and healthy food.
Considering that in food security, the provision of healthy and nutritious food and access to individuals is considered socially and socially at all times. The results of this study showed that food insecurity in the country is high and threatening. Therefore, to ensure food security and increase access to healthy and nutritious food. The use of indigenous and local food products, including cultivated food and local vehicles, is recommended.

In recent years, limited information has been provided regarding the occurrence of aflatoxins in flour samples and in traditional flat breads in comparison to the leavened breads in Iran. In this study, aflatoxin contamination in some bakery products and assessment of risk of aflatoxin intake were investigated.
In this experimental cross-sectional study, 66 samples including 29 different flour samples, 14 traditional flat bread samples, 10 leavened bread samples, and 13 samples of sesame and seeds used for dressing breads were randomly collected from different factories and bakeries in Isfahan, Iran, and examined for aflatoxin residue using the enzyme-linked immunosorbent assay (ELISA) specific kit. The risk of aflatoxin intake for consumers was assessed using hazard quotient and mean and data analysis was conducted using one-way ANOVA and Fisher’s least significant difference (LSD).
Findings: Aflatoxin residue was found in all of the studied samples in the range of 0.5 to 6.54 pbb and did not exceed the national standard level (15 pbb). Traditional flat breads contained two times more aflatoxin than leavened breads. Hazard quotient ranged from 5.4 to 101 and the relative carcinogenic risk was higher than 10-4.
Despite the low aflatoxin contamination levels in bread in this study, the hazard index of higher than the tolerable limit for humans showed that reduction of daily bread consumption in Iran is critical.