Showing 3 results for Shariatifar
Maryam Jamshidi Moghadam, Gholam Reza Jahed Khaniki, Abbas Rahimi Foroushani, Nabi Shariatifar,
Volume 17, Issue 3 (12-2019)
Abstract
Safe food and proper nutrition play a vital role in the health of populations. Food-borne diseases are a serious public health problem. Food handlers working in the kitchen play an important role in the transmission of foodborne diseases. Food-borne diseases, especially those caused by bacteria, viruses, parasites and fungi, are preventable. Proper manpower training is a key factor in provision of safe food and prevention of malnutrition.
Materials and Methods: A descriptive, cross-sectional and applied study was conducted in 10 hospitals affiliated with Tehran University of Medical Sciences in 2017. The knowledge, attitude and practice of 136 food handlers working in the kitchens of the hospitals was assessed using questionnaires.
Results: Analysis of the data showed that 8.08% of the participants had a good knowledge about food hygiene and safety (a score above 75%), while 16.7% of them achieved the full score as regards attitude. The hospitals’ performance was at a desirable level. The level of food hygiene and safety knowledge of the food handlers was significantly associated with their refresher trainings (p <0.05).
Conclusion: It can be concluded that the awareness of food handlers in most of the hospitals about food hygiene and safety is not sufficiently high. It is suggested to design and implement proper refresher training crash courses, as well as sensitize the personnel.
Gholamreza Jahed Khaniki, Nabi Shariatifar, Hedayat Hosseini , Abbas Rahim Foroushani,
Volume 21, Issue 2 (9-2023)
Abstract
Background and Aim: Considering the needs of the society food safety and hygiene graduates can be employed in positions related to their field of study and provide services to solve the food safety and hygiene problems at the community level. The aim of this research was to explain the current situation and future prospects of the food safety and hygiene field in terms of occupational positions and the needs of the society.
Materials and Methods: A descriptive and applied study was conducted with the time series analysis method regarding the current situation and the future perspective of the food safety and hygiene field in terms of occupational positions and the society's need. A valid and reliable questionnaire was developed and used for data collection. In order to predict the future of the field, the time series statistical analysis method (Autoregressive integrated moving average =ARIMA) was used. In addition, its strengths, weaknesses, opportunities and threats were identified and analysed using the SWOT qualitative content analysis.
Results: Analysis of the data obtained showed that the number of food safety and hygiene graduates has an increasing trend. The proportions of the graduates in relevant occupations, in non-relevant occupations and out of job were 48.00%, 24.75% and 27.25%, respectively. The data also revealed that this field of study had good strengths, so attempts should be made to increases them, reducing the weaknesses and threats, using the available and potential opportunities.
Conclusion: Based on the findings of this study the numbers of individuals accepted and graduated in the field of food safety and hygiene have an increasing trend, which are expected to continue in the next ten years. On the whole, the current moderate situation and the future perspective of the food safety and hygiene field in terms of the occupational positions and the society's need can be relatively favourable. In any case it is essential to make serious attempts continuously to maintain and promote this field of study.
Vida Saghari, Hossein Jalali, Nabi Shariatifar, Mona Belandi,
Volume 23, Issue 2 (9-2025)
Abstract
Background and Aim: Edible films represent an innovative solution for meat preservation, helping to reduce spoilage and extend shelf life. This study aimed to investigate the effect of edible films containing whey protein and free-form or Pickering emulsion of Trachyspermum copticum L. essential oil on the properties of beef during refrigerated storage.
Materials and Methods: Edible films containing whey protein and T. copticum L. essential oil (in free and Pickering emulsion forms) were prepared. Their physical, microbial, and chemical properties, as well as sensory attributes, were evaluated.
Results: Physical tests demonstrated successful film preparation, with the average zeta diameter of nanoliposomes ranging from 73.91 to 110.53 nm, polydispersity index (PDI) from 0.451 to 0.471, zeta potential from −5.12 mV to −3.64 mV, and encapsulation efficiency from 49.61% to 64.23%. The best performance in microbial, chemical, and sensory evaluations was observed in the treatment containing whey protein with nano-essential oil (Pickering emulsion), compared to the control and free essential oil samples.
Conclusion: The results indicate that edible films containing whey protein and nano-essential oil of T. copticum L. can be an effective strategy for storing beef under refrigerated conditions, improving product shelf life.
