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Mazloomi S, Aghaei A, Gholami F. Survey the environmental health status in bakeries of the city of Darrehshahr. Journal of Health Sciences Perspective 2025; 1 (2) :1-9
URL: http://jhsp.medilam.ac.ir/article-1-32-fa.html
URL: http://jhsp.medilam.ac.ir/article-1-32-fa.html
مظلومی سجاد، آقایی انیس. Survey the environmental health status in bakeries of the city of Darrehshahr. Journal of Health Sciences Perspective. 1404; 1 (2) :1-9
دانشگاه علوم پزشکی ایلام
چکیده: (10 مشاهده)
Introduction: Bread is a staple food in many countries around the world, particularly among the people of Iran, and it holds a special significance and status. Bread is also one of the important sources of nutrients such as sugar, iron, calcium, protein, and various vitamins. In all stages of bread production, maintaining personal hygiene, food hygiene, building sanitation, and cleaning tools and equipment play a significant role in improving the quality and safety of the consumed bread. The unsanitary conditions of bread production can create the grounds for the emergence of certain diseases due to chemical and microbial contamination in the community. This research aimed to determine the environmental health status of bakeries in the city of Darrehshahr and to provide necessary health solutions to improve the sanitary conditions.
Materials & Methods: This research was conducted descriptively-cross-sectionally in the city of Darrehshahr. All the active bakeries present (a total of 34 units) were examined through a census method. Using the traditional bakery health inspection checklist (personal hygiene, food hygiene, tool and equipment hygiene, building hygiene) with form code (111/920318) from the Ministry of Health, Treatment, and Medical Education, information about the bakeries was collected. The data collected using Excel software was analyzed.
Results: The results showed that in terms of personal hygiene, food hygiene, equipment and tool hygiene, and building hygiene, the percentages of satisfactory conditions were 71.85%, 39.12%, 78.13%, and 73.53%, respectively.
Conclusion: In this study, the highest satisfaction score was related to the hygiene status of tools and equipment, while the lowest score was related to the hygiene status of food materials.
Materials & Methods: This research was conducted descriptively-cross-sectionally in the city of Darrehshahr. All the active bakeries present (a total of 34 units) were examined through a census method. Using the traditional bakery health inspection checklist (personal hygiene, food hygiene, tool and equipment hygiene, building hygiene) with form code (111/920318) from the Ministry of Health, Treatment, and Medical Education, information about the bakeries was collected. The data collected using Excel software was analyzed.
Results: The results showed that in terms of personal hygiene, food hygiene, equipment and tool hygiene, and building hygiene, the percentages of satisfactory conditions were 71.85%, 39.12%, 78.13%, and 73.53%, respectively.
Conclusion: In this study, the highest satisfaction score was related to the hygiene status of tools and equipment, while the lowest score was related to the hygiene status of food materials.
واژه‌های کلیدی: فارسی
نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Hygiene
دریافت: 1403/10/21 | پذیرش: 1403/12/25 | انتشار: 1404/4/9
دریافت: 1403/10/21 | پذیرش: 1403/12/25 | انتشار: 1404/4/9
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