جستجوی مقالات مرتبط با کلیدواژه "بهداشت مواد غذایی" در نشریات گروه "پزشکی"

 Assessing the status of pesticide residues in agricultural products is crucial for ensuring public health. This study aimed to investigate the concentration of pesticide residues in grapes and grape juice in Iran from 2000 to October 2022.

 Relevant studies were selected from 2000 to 2022 using Persian and English keywords in Web of Science, PubMed, Scopus, and Google Scholar, After reviewing 396 studies, 11 were selected. Comprehensive Meta-Analysis software was used for meta-analysis. Due to the heterogeneity of the study data, a random effects model was employed. Ethical considerations were adhered to throughout the study.

 Results indicated that the mean concentrations of diazinon, ethion, chlorpyrifos, malathion, and oxydemeton methyl in grapes were 3, 4.4, 3.4, 2.5, and 518.5 times the maximum residue limit (MRL) for grapes, respectively. The mean concentrations of other pesticides were below their MRLs in grapes. For grape juice, the mean concentrations of all pesticides were below their MRLs.

 Considering that the mean concentration of five pesticides in grapes exceeded the permissible limits, it is recommended to take measures such as improving pesticide spraying methods and adhering to pre-harvest intervals to reduce pesticide residues and ensure the quality of grapes and its derivatives.

Food hygiene and safety is considered as an important principle to prevent humans from contracting diseases and also to protect the environment from contamination. Because a large part of Iran's population is young and a high percentage of them are students, therefore, this study was conducted to determine the knowledge, attitude and practice of students of Kermanshah University of Medical Sciences about food hygiene and safety.

The present descriptive-analytical study was conducted on 307 students at Kermanshah University of Medical Sciences through a convenience sampling method. A questionnaire including demographic characteristics and questions in three sections were used to assess students' knowledge, attitude and practice towards food health and safety. The data were analyzed using SPSS version 26 software. Ethics approval and confidentiality of answers were given on the first page of the questionnaire.

The participants were mostly male and single, with the majority belonging to the medical school. Despite the fact that most of the students had good knowledge and attitude towards food hygiene and safety, but about 70.4% of respondents showed poor performance, from which the weakest performance was related to nursing and midwifery students. Students' knowledge and attitude had a statistically significant difference between different faculties. Functionally, a significant relationship was seen between gender and performance.

Given the poor performance of students in relation to the principles of food hygiene, it seems that holding workshops and adding courses can probably improve student performance.

The relationship between food and the health of the soul and body is one of the issues mentioned in a monotheistic worldview including Islam. The verse "And We send down of the Qur'an that which is healing and mercy for the believers" confirms the influence of religious teachings in this respect. This study examines the Qur'anic guidelines on food safety and hygiene.

This review study investigates into the health system through library reviews of authentic sources, religious teachings, Quranic verses, authentic statements from the infallibles (Imams and the prophet), important Qur'anic commentaries, statements and books on nutrition on national and international databases. After categorization, the results were analyzed and integrated. The authors declared no conflict of interest.

About 250 Qur'anic verses and dozens of statements from the infallibles point to the importance of food and nutrition. The Holy Qur'an mentions the word “food” 48 times, the word “eating” 107 times, and the word “drink” 39 times. In the verses related to food, it has been mentioned six times that food should be Halal, and in various interpretations, the importance of nourishing the body is emphasized. Attitude to food as a sign in knowing God, believing in divine generosity, enjoying divine intent, asserting the rights of those in need, clean eating, having a balanced diet, adhering to halal food, and avoiding forbidden foods are the most important attitudinal and habitual strategies related to food safety. In addition, human dignity is one of the most important outcomes of adhering to Islamic food safety strategies.

Since in revelatory doctrines, a healthy diet involves physical, mental, spiritual and social aspects of human life, it is essential that health policy makers consider the Islamic nutritional approach to achieve a true universal health.

Background and Pesticides can accumulate in the body due to chronic toxicity. This accumulation is caused by direct exposure to the chemicals or indirect exposure, i.e. foods, breathing, and skin. This study was performed to assess the levels of diazinon and malathion residues in cucumber produced in Mazandaran province, Iran.
In this experimental study, 132 samples of cucumber were collected from different cities in Mazandaran province during summer 2015. Malathion and diazinon were extracted from the samples using n-hexan and their residual levels were analyzed by QUECHERS and GC-MS. ppb sensitivity was also considered.
The mean residual contents of diazinon in all samples were lower than that of Iran standard levels. But the residual level of malathion was higher in some samples. The highest and lowest contents of malathion and diazinon were detected in samples obtained from Babol and Amol, and Babol and Kiakola, respectively.
Wide application of pesticides in samples studied caused unacceptable levels of residuals, particularly malathion, therefore, permanent control of pesticide residues in vegetable products such as cucumber, is necessary.

Introduction and Rock candy is one of the most widely used sugar products in Iran. The use of chemical additives in food products can be a serious threat to human health and environment if it is not accompanied with sufficient monitoring and management. Regarding this, the present study was conducted with the aim of investigating the amount of sodium dithionite residue in the rock candies produced in the candy making plants of Hamadan, Iran.
This descriptive and analytical study was conducted on the rock candies produced in all the active candy making plants of Hamadan in 2015. The sampling was performed for four months in 20 rock candy producing plants. The concentration of sodium dithionite residue was determined according to the guidelines released by the Institute of Standards and Industrial Research of Iran. Data analysis was performed using SPSS version 16 and Excel 2013 software.
According to the results, sodium dithionite was used as an additive in all rock candy making plants investigated in this study. The highest and lowest concentrations of sodium dithionite were 23.85 and 3.2 mg/kg, respectively. Furthermore, the results indicated that in over 37.5% of total sample size, sodium dithionite concentration was higher than the standard value. The mean concentrations of sodium dithionite in the rock candies produced in March, April, May, and June were 9.7±5.84, 9.49±3.7, 9±3.76, and 7.1±2.99 mg/kg, respectively, which were indicative of significant differences between different months in this regard.
As the findings of the present study indicated, the rock candies produced in the majority of the investigated plants had a high sodium dithionite concentration, which was due to the use of unsuitable main ingredients. Therefore, more monitoring and training are needed for the workshop operators.

Food hygiene Is one of the main courses offered by schools of public health. The purpose of this study was to investigate under graduate students’ view point about food hygiene course thought in the School of Public Health of Shahid Sadoughi University of Medical Sciences. In this cross-sectional study, One hundred thirty students who enrolled in the food hygiene course, participated. The questionnaire consisted of five parts including: demographics, educational planning, educational facilities, food hygiene course topics and effectiveness in improving student’s knowledge Data were analyzed by SPSS software V. 18. of the participants expressed their high priority for practical units of this course (3.79 ± 1.06) and their wants for visiting centers of food production and distribution have to improve their learning (4.51 ± 0.83). Also use of instructional videos found very effective (4.36 ± 0.79). Students agreed to change some parts of the curriculum with new topics and stated that this course will be highly effective in their future professional competency (4.03 ± 0.95). According to the results, general revision of this course and adding practical units to it, will address their needs and improve their professional competency.

Food stuffs hygiene includes all essential standards and regulations for the pro-duction، storage and supplying of food stuffs to market with high quality. The current study aimed to determine students'' knowledge about food stuffs hygiene among middle schools in Khomeinshahr city. This study was perf-ormed as a cross-sectional fassion on 527 male and female students. Data gathered through questionnaires containing two sections of dem-ographic and knowledge questions. Data were analyzed with SPSS V. 16 software. The mean knowledge score in girls were more than in boys. Also، the knowledge score among students of grade 7 were more than ones of grade 8 and the difference was statistically significant. The knowledge scores were 90 % about suitable drinks، 89% about healthy junk foods، 36% about the methods of preventing food contamination، and 50% about foods with early decay. Most source of infor-mation was related to the mothers with 81. 6% and then health communicators with 58%. Discussion & Increasing the kno-wledge of students، especially among boys should be planned in the fields of personal hy-giene، food stuffs with early spoilage، sym-ptoms of food rancidity، healthy building and maintenance of healthy food and consumption of various types of appropriate foods at sch-ools in the future.

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. 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. 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. 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.

Heavy metal pollution has always been a major cause contamination of environmental and concern for health food. rice is the most popular food in the Iranian and presence of heavy metal in trace level in rice has received spatial attention because they are directly related to health. The aims of this research were to investigate the Pb, Cd, Cr, Ni in Iranian consumed rice. 20 of the most widely consumed brands of Iranian rie were purchased from local market in Iran. 3 samples of each brand were collected and certain volumes of each sample were digested with acid. Heavy metal contents in the tea were determined by atomic absorption spectrometry. The results showed that mean concentration Pb, Cr, Ni in rice samples respectively was 0.387, 0.683, 0.019 (mg/kg). Maximum concentration Pb, Cr, Ni for Tamash, Mehrab and Panel rise sample respectively. Notably the Ni and Cr content in the rice samples was found to be below the food sanitary standards in India rice. In the other hand 50% samples content Pb was found to be upper the food sanitary (Pb: 0.3 mg/kg). The result indicated that weekly intake of heavy metal by rice was below the provisional tolerable weekly intake recommended by WHO/FAO. However, risk assessments needs considerable attention and better prevention this low pollution.

valfajr 4 operations took place in 1983 on two operative axes in the northwestern regions of the country in mountainous areas with the involvement of Sepah forces in collaboration with the lslamic Republic Of Iran's Army. In this article hygiene section in various fields is being discussed: Food hygiene, environmental hygiene and hygienic training, psychological health and preventive health before, during and after the operations. In this discussion weak points and expediencies are assessed and finally some proposals for improving the hygiene section of forces in operations are made.