F Rezaei, H Kakooei, R Ahmadkhaniha, K Azam, L Omidi, S.j. Shahtaheri,
Volume 8, Issue 2 (8-2015)
Abstract
Background and Objectives: PAHs are main components of urban air pollution and are mutagenic for human being. Seasonal variations have effects on the amount of exposure to PAHs. The objectives of this research were to determine the amount of newsagent’s exposure to PAHs found in the urban atmosphere of Tehran City during warm and cold periods and comparing exposure levels in two periods. Materials and Methods: The assessment of personal exposure was performed based on NIOSH method 5515 and was analyzed by gas chromatography–mass spectrometry (GC/MS). Mann- Whitney test was used to determine the effects of seasonal variation on the amount of newsagent’s exposure to PAHs. Results: The mean levels of newsagent’s exposure to benzo[a]pyrene in the south area of Tehran City were 0.148±0.010 and 0.417±0.041 µg/m3 in summer and autumn seasons respectively. The amount was higher than the mean levels of newsagent’s exposure in other geographic areas of city. The levels of newsagent’s exposure to all PAHs (p<0.001) were significantly higher in autumn compared with summer. Conclusion: The levels of exposure to PAHs during autumn were 2 to 3 fold higher than the levels of exposure during summer. Newsagents in the south area of Tehran City were experiencing higher levels of exposures to PAHs.
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.
