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Assessment of Electromagnetic Fields around High Voltage Power Supply in Hamadan Hospital Wards
Nima Rostampour, Tinoosh Almasi, Masoumeh Rostampour, Khatereh Arabian, Ahmadreza Karami,
Volume 5, Issue 2 (10-2012)
Abstract
A MicrosoftInternetExplorer4 Background and Objectives: Biological effects of non-ionizing radiation on the body of living organisms have been studied by researchers in recent years. High Voltage medical equipments are one of the sources generating electromagnetic fields. The electromagnetic field intensity of the medical equipment installed at Hamadan hospitals and the potential hazards were investigated. The main purpose of this study was to determine the intensity of the electromagnetic field around high voltage power supplies in radiology ward of the Hamadan hospitals.
Materials and Methods: This was a cross-sectional study and we investigated the electromagnetic fields intensity around high voltage power supplies at Hamadan hospital wards. All measurements were performed using a calibrated Tesla-meter (HI-3603). The measurements were conducted at a range of distances varying from 25 cm to 3 m around the supporting high voltage power supply.
Results: We found that the maximum intensity of the magnetic and electric fields at a distance of less than 1 m around the high voltage power supply was 29.625±5.738 mGauss and 25.17±0.92 V/m respectively, which is less than the safe amounts recommended by the ICNIRP for occupational exposure (5000 mG and 10000 V/m) and even for public exposure (1000 mG and and 5000 V/m). The minimum intensity of EM fields for a less than 3 m distance was found to be 0.1±0.005 mGauss, which relates to a CT-scanner system installed at Farshchian hospital. Among the whole equipments evaluated in the current survey, the most intense magnetic and electric field was found to be for imaging technician office, which was 3.050±0.004 mGauss and 128.88±0.05 V/m respectively it is lower than the tolerances recommended by the ICNIRP.
Conclusion: According to our results, it seems that the EM field occupational exposure for radiation workers working at Hamadan hospitals does not exceed the tolerances recommended by the ICNIRP. Therefore, we did not find any issue related to the over-irradiation of non-ionizing among the radiologists studied. It is recommended that different brands of generators to be used in order to conduct a detailed and comprehensive study to compare the intensity of the electrical and magnetic fields.

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Calculating the amount of personal protection equipment’s (masks and gloves) and investigating Tehran's people knowledge about its management during the outbreak of COVID-19 (spring 2020)
Sakine Shekoohiyan, Mobina Hadadian, Mohsen Heidari,
Volume 14, Issue 3 (12-2021)
Abstract
Background and Objective: Changes in the quantity and quality of waste produced as a result of compliance with health protocols are the result of the COVID-19 outbreak. The present study aimed to determine the quantity of personal protection equipment produced in Tehran and people’s knowledge of its management.
Materials and Methods: The present cross-sectional and descriptive-analytical study was carried out on 2560 participants in Tehran through an online survey in spring 2020. Based on the percentage of using masks and gloves, the amount of produced waste was calculated, and Mann-Whitney and Kruskal-Wallis statistical tests were run to explore the relationship between the variables.
Results: The overall Cronbach's alpha coefficient of the questionnaire was 0.94, and the rate of mask and glove use was 90.7% and 65.7%, respectively. 70.3% and 52% of the population used two masks and one pair of gloves on a daily basis. The number of daily produced masks and pairs of gloves was 14530407 and 5262666, respectively. Mann-Whitney U-test showed a statistically significant difference between gender and marital status with people’s knowledge of waste management (p <0.05). Kruskal-Wallis test showed a significant difference between the economic status and people’s knowledge of separating the produced waste (p <0.05). People with an increasing income tended to separate the waste more.
Conclusion: Due to the high volume of personal protective wastes and the lacking knowledge of one-third of the participants about the transmission of the virus through contaminated waste, it is necessary to raise awareness of breaking the virus transmission chain.

Assessment and comparison of the disinfection effect of savory extract and ethanol in reducing the microbial load on surfaces, equipment, and hands of restaurant workers in Shiraz 1402
Bahram Kamarehie, Majid Irvani Mofard, Nahid Khoshnamvand, Mohammadreza Samaei, Faramarz Azimi, Ali Tolabi,
Volume 18, Issue 2 (9-2025)
Abstract
Background and Objective: Although hygiene standards are often not fully observed in the preparation of many foods, the demand for ready-made meals has increased due to urbanization and time constraints. This study aimed to investigate and compare the microbial load on surfaces, equipment, and restaurant workers' hands before and after disinfection with savory extract, and to compare its effectiveness with ethanol in restaurants across Shiraz.
Materials and Methods: Ten restaurants in Shiraz were selected through simple random sampling for this study. A total of 180 culture media were prepared to identify Staphylococcus aureus and Escherichia coli contamination. Microbial load was quantified using luminometry. Data were analyzed using descriptive statistics, including measures of central tendency and dispersion.
Results: Following intervention with savory extract, microbial analysis revealed maximum Staphylococcus aureus contamination (33 CFU) on workers' hands in Restaurant C, while Restaurant J showed the lowest contamination level (16 CFU). Notably, alcohol-based intervention completely eliminated both S. aureus and E. coli contamination (0 CFU) across all sampled restaurants.
Conclusion: The findings demonstrate significant deficiencies in both food contact surface sanitation and worker hand hygiene across the studied restaurants, posing substantial public health risks. These results underscore the critical need for: (1) enhanced food safety training programs for food handlers, (2) strict personal hygiene protocols, and (3) rigorous regulatory inspections to mitigate potential health hazards.
 

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