Showing 4 results for Food Safety
Lida Varmazyar, Soheil Sobhan,
Volume 15, Issue 2 (9-2017)
Abstract
Background and Aim: Spices are likely to contain toxic heavy metals. The objective of this study was to assess the non-carcinogenic risk of consuming curry powder, turmeric and cardamom, marketed both in bulk and in packaged form, in Hamedan, Iran, as regards lead and cadmium in 2015.
Materials and Methods: This descriptive study, conducted in Hamedan, Iran, included nine samples of packaged and nine samples of bulked spices, the heavy metal contents of which were measured in triplicates, after acid digestion, by atomic absorption. The data were analyzed by SPSS, the statistical tests being one-way ANOVA, Shapiro-Wilks test, oOne-Sample T-Test, Pearson's correlation coefficient and the independent T-test.
Results: The maximum mean concentrations of lead and cadmium (mg/kg) were 5.48±0.95 and 0.13±0.20, respectively. The mean concentration of lead in turmeric samples was higher than the respective WHO standard. On the other hand, the health index (HI) of lead in the turmeric sample (mean =3/25×10-2, 1/5×10-1) and that of cadmium (222×10-3, 1/04×10-2) were less than one, that is, below the risk threshold for children and adults, respectively.
Conclusion: The findings based on health index show that consumption of spices does not pose any risk for the consumers. However, considering that the mean concentration of lead in the turmeric samples exceed the respective standard, as well as the non-biodegradability and bioaccumulation of heavy metals, if consumption of spices is not controlled, health problems in the long term are not unlikely to occur in the consumers. Therefore, regular periodic monitoring of chemical pollutants content of spices, especially heavy metals, is recommended for protection of consumers’ health.
Payam Safaei, Afsaneh Mohajer, Gholam Reza Jahed Khaniki,
Volume 15, Issue 4 (3-2018)
Abstract
Background and Aim: Attitude, as the most important social psychology concept, has a special place in research; undoubtedly, in university life having a positive attitude is essential for success in any field of study. The aim of this study was to determine tha attitude of food safety and hygiene students toward their field of study and future career in the Iranian universities of medical sciences.
Materials and Methods: This was a descriptive cross-sectional study, conducted in 2016, including 77 food safety and hygiene students in the Iranian universities of medical sciences, selected by census. Data were collected using a questionnaire containing 24 questions and analyzed by SPSS-24 software, the statistical tests being descriptive statistical tests.
Results: The attitude score (Mean ± SD) of the students toward their field of study was
35.0 ± 12.4, indicating that they had a positive attitude, while the score of their attitude toward future career was 23.05 ± 10.86, which was less than acceptable. Further analysis of the data showed a significant association between the students’ attitude toward their field of study and employment status (p = 0.036).
Conclusion: Based on the results of this study, the food safety and hygiene students have a positive attitude towards their field of study, while their attitude toward future career is lower than acceptable, which demonstrates lack of a desirable attitude. Strengthening of training programs and advice and support for the students can play an effective role in reinforcing their attitude.
Yasaman Tabatabaie Ranjbar, Shohreh Alian Samakkhah, Fahimeh Toorian,
Volume 20, Issue 2 (9-2022)
Abstract
Background and Aim: This was a 3-month cross-sectional study conducted from October to December 2021 on 170 people involved in food preparation and distribution in Haraz intercity road restaurants with the aim of measuring their knowledge, attitude and practice regarding food preparation and distribution.
Materials and Methods: The data collection tool was a questionnaire with two sections, that is, a researcher-made demographic questionnaire (age, gender, level of education, type of job in a restaurant, work experience, place of residence and history of attending training courses), and a section with questions about knowledge, attitude, and practice assessment based on the World Health Organization standards.
Results: Analysis of the data showed that 97.1%, 100% and 100% of the people had a good level of knowledge, a positive attitude and good practice, respectively. In addition, there were statistically significant relationships between knowledge and age, educational level and participation in educational courses.
Conclusion: The 25- to 40-year age group, people with university education and those with experience in participating in training courses were found to have the highest level of knowledge. The level of knowledge in key number four (keeping food at a safe temperature) and attitude and practice in key number 3 (full cooking) had the lowest averages. Also, considering that 82.4% of the people had not participated in any training courses, the need to hold appropriate training courses for them by the relevant agencies and motivate them to increase their knowledge and, subsequently, increase and improve their attitudes and practice can improve the situation.
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.
