فهرست مطالب sajad chamandoost

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.
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.
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.
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.

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.
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.
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.
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.

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.
Total number of samples is 450 which includes 330 bread samples, 77 Barbari bread and 43 other breads (Sangak, Tafton, Shirmal). The collected data were analyzed by SPSS 11.5.
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.
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.