BREAD AND HYGIENIC PROBLEMS AT URBAN BAKER'S SHOPS IN ILAM PROVICE (2002-2004)

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GHOLAMI PARIZAD E.; AMARLUEI A.; JALALI GALOUSANG A.A.; NASERI FAR R.

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Journal: JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES Year:2005 | Volume:13 | Issue:1 Page(s): 44-49

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Title

BREAD AND HYGIENIC PROBLEMS AT URBAN BAKER'S SHOPS IN ILAM PROVICE (2002-2004)

Author(s)

GHOLAMI PARIZAD E. | AMARLUEI A. | JALALI GALOUSANG A.A. | NASERI FAR R. | Issue Writer Certificate

Keywords

BREAD HOLLOWING FERMENTERSQ4

HYGIENIC SUPERVISIONQ4

BAKER'S SHOPQ4

Abstract

Introduction: Wheat- bread is a common and considerable nutritional substance for man. In many countries such as iran, it is the most common food. Therefore, it is of great importance to health as well as national economy. Methods: A descriptive- analytic study on the process of providing bread in Ilam was fulfilled from late 2002 to sep. 2004. In this study, 200 urban BAKER'S SHOPs were selected randomly in which variables such as the baker's workplace and its environmental health, the staff status and individual health, the materials used to process the past and the burnt rate of bread were analyzed using questionnaires, check lists and special tests.Results: The finds show that about 54% of the bakers were illiterate or of little literacy. Around 48% of workers lacked valuable health certificate and only 58% used individual hygienic disciplines. Environmentally about 90% of the shops had hand-washers, 46% sound WCS, 49% bathrooms, and 71% had washable walls and floors. About 58% of the bakers used yeast, 15% soured paste, and 27% soda (NaHCO3) for fermentation. In 20% of the baker's, the burnt average of bred was more than 38 Cm2. No significant statistical relation was seen between the burnt rate and the baker's precedence (P>0.47). However, a significant relation was discovered between the burnt rate and the amount of salt and yeast used to make the bread (P<0.024 & P<0.019).Conclusion: Considering the finds it is found out that to reach at an accepted hygienic level to back of favorite quality, comprehensive continuous efforts must be exerted through related organization.

Cites

KNOWLEDGE, ATTITUDE, AND PRACTICE OF BAKERS REGARDING DIFFERENT ASPECTS OF BREAD PRODUCTION IN THE CITY OF TEHRAN

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APA: Copy

GHOLAMI PARIZAD, E., AMARLUEI, A., JALALI GALOUSANG, A.A., & NASERI FAR, R.. (2005). BREAD AND HYGIENIC PROBLEMS AT URBAN BAKER'S SHOPS IN ILAM PROVICE (2002-2004). JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES, 13(1), 44-49. SID. https://sid.ir/paper/90237/en

Vancouver: Copy

GHOLAMI PARIZAD E., AMARLUEI A., JALALI GALOUSANG A.A., NASERI FAR R.. BREAD AND HYGIENIC PROBLEMS AT URBAN BAKER'S SHOPS IN ILAM PROVICE (2002-2004). JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2005;13(1):44-49. Available from: https://sid.ir/paper/90237/en

IEEE: Copy

E. GHOLAMI PARIZAD, A. AMARLUEI, A.A. JALALI GALOUSANG, and R. NASERI FAR, “BREAD AND HYGIENIC PROBLEMS AT URBAN BAKER'S SHOPS IN ILAM PROVICE (2002-2004),” JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES, vol. 13, no. 1, pp. 44–49, 2005, [Online]. Available: https://sid.ir/paper/90237/en

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