Iranian Journal of

Background and Objective: The purpose of this cross-sectional study is to evaluate the microbial contamination of food-handlers' hands and food contact surfaces in food preparation and distribution centers.
Materials and Methods: This study was performed in 2019 in Fardis city of Alborz province. In this study, 100 samples of food contact surfaces and 48 samples of staff hands were collected from three traditional bakery units, pastry centers and snack shops and the microbial load was determined using a luminometer device. The samples were then analyzed for the presence of coliforms, Escherichia coli and Staphylococcus aureus bacteria.
Results: Among the samples studied, 62 samples (62%) of contact surfaces and 27 samples (56.25%) of food-handlers' hands had microbial load more than 30 RLU.  According to the results, the main cause of microbial contamination of equipments were 44.40% of Coliform bacteria and 11.10% of Staphylococcus aureus on the equipment of confectionery centers,  10% of Escherichia coli, 20% of coliforms and 20% of Staphylococcus aureus were detected on food tools and 2.30% of Escherichia coli, 14% of coliforms and 14% of Staphylococcus aureus –on the tools of traditional bakeries.Moreover coliform bacteria was noticed onconfectionary-handlers' hands and all three types of bacteria were also found on the hands of bakers.
Conclusion: The results showed that the cleanliness of food contact surfaces and the personnel hands hygiene was in poor condition which may pose serious threat to public health. Therefore, adequate personal hygiene practices, food safety and inspections should be implemented to protect the health of society.

Background and Objective: Personal hygiene and adherence with health protocols in food preparation and distribution centers by operators are essential for controlling the transmission of infectious diseases. This study aimed to investigate the microbial contamination and compliance with health protocols among bakery workers in Mahmoudabad, Mazandaran, in 2020.
Materials and Methods: In a cross-sectional descriptive study, 149 samples were collected from the hands of workers in bakeries in Mahmoudabad. The microbial load was determined using the System Sure Plus device. Additionally, standard checklists, which included questions related to compliance with health protocols in the workplace, were used.  The collected data was then analyzed using SPSS 26 software.
Results: Among the studied samples, 51.1%had a microbial load higher than 30 RLU (Relative Light Units), 28.86%  had a microbial load of 10-30 RLU and 20.13% had a microbial load less than 10 RLU. Based on the results of the checklists, the rates of adherence to hand disinfection protocol, observance of social distancing, use of liquid soap, and use of a mask were 43.6%, 61.7%, 59.7%, and 53.7%, respectively. Additionally, data analysis revealed a significant relationship between business gown usage and microbial contamination on personnel's hands (p = 0.031).
Conclusion: Based on the results, it was evident that the workers' hand hygienewas in a concerning condition, posing a potential threat to their overall well-being. Therefore, individual health education and food safety practices should be improved, and inspections by environmental health monitors should be considered to ensure stricter public health standards.