Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amount of bread bakeries in the Zanjan city. Method: Total number of samples is 450 which include 330 bread samples, 77 Barbari bread and 43 other breads (Sangak, Tafton, and Shirmal). The collected data were analyzed by SPSS 11.5. Results: The most amounts of soda and salt observed in Barbari breads with 55.8 and 11.7 percent, respectively. Use of soda in autumn and winter seasons, respectively with 31.9 and 41.4 percent had been maximum amount. Conclusion: Total average of pH is higher than standard in bakeries. That from reasons can noted to undesirable quality of flour, unawareness of bakers and lack of adequate oversight.
Background: Foods go through many changes from production to table and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city within 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annually-controlled program within 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetable oils, flour, kebab, salt, confectionary products and a special cookie called nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences. Results: According to national standard of Iran, of Nan-chay, salt, vegetable oils, kebab, confectionary products, and pasteurized milk samples 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean± sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean± sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively. Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality was seen in flour samples.
Poor quality of drinking water is one of the main causes of death worldwide (3). Undesirable water quality throughout the world accounts for 1.7 million deaths annually (1.3% of all deaths in the world). The majority of deaths occur in children (nearly 90 percent) due to diarrhea and gastrointestinal diseases most of which happen in developing countries by ingestion of contaminated water. According to the reports of World Health Organization (WHO), 75 percent of human diseases are due to lack of water sanitation and access to safe water for drinking (4, 5).
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