Volume 1, Issue 3 (6-2016)                   jhehp 2016, 1(3): 143-148 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Yarahmadi T, Hassanzadaza H, Chamandoost S, Aminzarer M. Quality Assessment of Some High Consumption Foods in Zanjan City. jhehp 2016; 1 (3) :143-148
URL: http://jhehp.zums.ac.ir/article-1-46-en.html
Quality Assessment of Some High Consumption Foods in Zanjan City
Tooran Yarahmadi1 , Hassan Hassanzadaza2 , Sajad Chamandoost2 , Majid Aminzarer *2
1- Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract:   (11244 Views)

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.

Keywords: Food quality, Chemical contamination, Microbial contamination, Zanjan
Full-Text [PDF 470 kb]   (8864 Downloads)    
Type of Study: Original Article | Subject: Food Safety and Hygiene
Received: 2016/04/20 | Accepted: 2016/06/19 | Published: 2017/05/1
References
1. Jalali S, Gharibi M. Microbiological Quality of Raw – Cooked kebab in the Supply Unitsbushehr in 2011. Academic Report. Bushehr Univ Med Sci. 2011. [In Persian].
2. Jafari F, Kholdi N, Davati A, Nezamdust Z. The Study of Oils Consumption Pattern and Its Related Tehran. JFUMS. 2013; 3(3): 202-7.
3. Tavakoli H, Farhang K, AA KZ, Heydari E. Bacteriological Quality of Ready to Eat Food in Four Military Restaurants. J Mil Med. 2012; 13(4): 207-12.
4. Faramarzi T, JonidiJafari A, Dehghani S, Mirzabeygi M, Naseh M, RahbarArasteh H. A Survey on Bacterial Contamination of Food Supply in the West West of Tehran. JFUMS. 2012; 2(1): 11-8.
5. The United Nations Children's Fund. The Right Ingredients: the Need to Invest in Child Nutrition. UK: UNICEF. 2013; 3.
6. SoltanDallal MM, Motalebi SM, MasoumiAsl H, RahimiForushani A, SharifiYazdi MK, Rajabi Z, et al. Analysis of Epidemiological Data of Foodborne Outbreak Reported in Iran. TUMJ. 2015; 72(11): 780-8.
7. Iran National Standard. Vegetable Oils, No 42. Iran Standard and Institute.1998; 1-4.
8. Iran National Standard. Food Grade Salt - Specification, No 26. Iran Standard and Institute. 1996; 1-2.
9. Iran National Standard. Cereal and Cereal Products – Traditional Cookie - Specifications, No 6961. Iran Standard and Institute. 2002; 1-11.
10. Iran National Standard. Cookies and Pastry-Specification and Test Methods, No 3493. Iran Standard and Institute. 2010; 1-16.
11. Iran National Standard. Kabab Koobideh - Specification and Test Methods, No 4622. Iran Standard and Institute. 2013; 1-15.
12. Iran National Standard. Microbiological of Pastry and Confectionary Products - Specifications and Test Method, No 2395. Iran Standard and Institute. 2007; 1-18.
13. Iran National Standard. Cookies and Pastry-Specifications and Test Methods (Amendment No.1), No a-3493. Iran Standard and Institute. 2011; 1-5.
14. Iran National Standard. Cereal Product and Pulses, Flour and Soya Protein- Microbiological Specification and Test Methods, No 2393. Iran Standard and Institute. 2013; 1-15.
15. Iran National Standard. Microbiology of Milk and Milk Products- Specifications, No 2406. Iran Standard and Institute. 2008; 1-15.
16. Food Borne Illness. Department of Health and Human Services Centers for Disease Control and Prevention Division of Bacterial and my Cotic Disease. 2005.
17. Shekar Foroush SS, Razavi Rohani SM, Karim G, Kiaie SMM, Rokni N, Abbasvali M. Study on the Overview on Food Borne Bacteria in Food with Animal Origin in Iran; Part Three: Seafood. J Food Hygiene. 2013; 2(8): 15-33. [In Persian].
18. Dobaradaran S, Hamedian AA, Tahmasebi R, Qaedi H, Mohamadi A, AlizadehOtaghvarHR. Microbial Quality Evaluation of Pasteurized Andsterilized Marketing Milks in Bushehr City. ISMJ. 2014; 17(1): 76-84. [In Persian].
19. SoltanDallal MM, Fazelifard P, Tabatabaeibafroei A, Rashidi S, Zarrin M. Determination the Rate of Microbial Contamination of Cream Pastry from Confectionaries in South of Tehran. J Microb Biotechnol. 2010; 2(6): 7-11. [In Persian].
20. Nikniaz Z, Mahdavi R, Jalilzadeh H, Vahed Jabbari M. Evaluation of Microbial Contamination in Cream Filled Pastries Distributed in Tabriz Confectionaries. Food Technol Nutr. 2011; 8(1): 66-71. [In Persian].
21. Rahimzadeh Barzoki H, Beirami S, Mansourian M, Bay A, Qorbani M, Shafieyan Z, et al. Determination of Peroxide Value of Edible Oils Used in Confectionary, Restaurants and Sandwich Shops in Gorgan in 2011. J Toloo-e-Behdasht. 2015; 1(1): 40-7. [In Persian].
22. Pourmahmoudi A, Akbartabar Turi M, Poursamad A, and Sadat AM, Karimi A. Determination of Peroxide Value of Edible Oils Used in Restaurants and Sandwich Shops in Yasuj in 2006. Armaghan-e- Danesh. 2008; 13(1): 115-23.
23. Ebrahim Zadeh A, Mohammad zadeh F, Salimi A. Prevalence of Fungal Contamination of Flours in Zahedan Bakeries in 2013. Med J Mashhad Univ Med Sci. 2014; 57(5): 705-10. [In Persian].
24. Akhavansiahkali K, Jafarinia M, Rafiee M, Zarabi M, Afshar A. Iodine Concentration, Purity and Insoluble Compounds Concentration in Edible Salts Marketed in Karaj Supermarkets. 16th Congress of Environ Health, Tabriz, Iran. 2013. [In Persian].
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 The Author(s)

© 2025 CC BY-NC 4.0 | Journal of Human Environment and Health Promotion

Designed & Developed by : Yektaweb