Objectives: Hygienic production and prevention of any kind of contamination is one of the most important principles of producing cheese. This study was carried out in the UF cheese factory with the 21 tones daily production, for the following goals: Rate of fungal contamination. b) The type of fungal contamination c) The source of contamination. d) To suggest effective methods of preventing fungal contamination.Methods: To estimate the prevalence of cheese contamination (Cl 95%) , 180 samples were selected and cultured after 53 days. The sampling was repeated 3 times in both warm and cold seasons. The fungal was then identified by studying the characteristics of the colonies and staining the microscopical structures. To determine the sources of contamination, the production line was also examined at the following points. a) Row milk. b) Milk passing through the second bactofuge. c) Milk passing through the pasteurization . d) condensed and pasteurized milk. e) cultured reservoirs. Results: The plates, waxy papers, aluminum foils and additives used in cheese production examined for possible contamination. Air contamination of the different parts of the factory was investigated by precipitation and filtration. The overall rate of cheese fungal contamination in 3 periods were 71%,55% and 48% respectively with and average of 60%. The most prevalent type of contaminant was the Penicillium spp. with the rate of 31% followed by A.niger (3.3%), Cladosporium (2.77%), Fusarium (2.6%), Alternaria (2.2%) and Paecilomyces (1.3%). The other fungi were observed in less than 1% of the cases. The raw milk to the factory was 100% contaminated. This rate reached zero after pasteurization. Th rates of contamination of the additives were as follows: rennet 16.6%, antifoam (5.5%), antiseptic (5.5%), thermopile (11.68), mesophile (0%) and salt (0%). The plates, papers, aluminum foils and water showed fungal contamination rates of 4.3%, 8.27%,7.6% and 5.5% respectively. The air was 100% contaminated with Penicillium spp.Conclusion: In spite of malti-factorial sources of contamination the factory air is the most important factor because the air was 100%contaminated with Penicillium spp. We concluded Penicillium spp .were the most prevalent type of cheese fungal contamination. Since the use of chemicals in dairy products is prohibited, it is suggested to utilize physical methods.

Background: Fungal contamination of surgical instruments poses a significant risk to patient safety, potentially leading to surgical site infections and other severe complications. By examining contamination levels both immediately after opening sterile sets and after two hours of environmental exposure, it becomes possible to assess contamination reduction strategies.Objectives: The aim of this study was to identify which instruments and operating rooms were most affected by fungal contamination. Understanding the extent of this contamination is critical to developing more effective sterilization protocols, improving infection control practices, and ultimately enhancing patient safety in surgical settings. Methods: This study was conducted on surgical instruments at Ali ebn Abi Talib Zahedan Hospital in 2023, across seven operating rooms (emergency, general surgery, gynecology, and urology). Samples were randomly collected under sterile conditions to prevent external contamination. The collected samples were cultured in Sabouraud Dextrose Agar (SDA), and data were analyzed using SPSS version 26. Results: The findings revealed that different surgical instruments, such as Pinzette (without teeth), Allis forceps, Babcock forceps, curved clamps, Gully pots, receivers, retractors, ring forceps, and towel clamps, were contaminated with fungal pathogens within two hours of opening the sterile sets. The highest contamination rates were observed in general surgery (39%), followed by emergency (29%), urology (21%), and gynecology (11%) rooms. The most common fungal contaminants were Aspergillus spp., yeast, and Penicillium spp. Conclusions: This study highlights the challenge of maintaining sterility in surgical environments post-sterilization, as fungal contamination reappeared on surgical instruments within two hours despite the initial sterilization. These findings emphasize the need for enhanced infection control measures, advanced environmental controls, and regular monitoring to reduce the risks associated with fungal contamination in surgical settings.

Background and Purpose: Consumers often think that food is safe when stored in refrigerators at 4°, C. However, food can still spoil and cause foodborne illness, which is one of the most important health challenges. The present study was conducted with the aim of investigating bacterial and fungal contamination in domestic refrigerators. Materials and Methods: In this study, 30 domestic refrigerators were examined. First, microbial plates including blood agar and Saburo were placed on the refrigerator shelves for one hour. Then the bacterial cultures were incubated for 48 hours at 36°, C and the fungal cultures were incubated for 5 days at 28°, C and the colonies were counted. Finally, in order to check the level of contamination of the refrigerator surfaces, treated samples were prepared from the surface of the refrigerator shelves using moist sterile swabs. Results: Based on the results, 100% bacterial contamination and 58% fungal contamination were observed in the air of household refrigerators, and the amount of bacterial and fungal contamination on the surface of domestic refrigerators was 4. 7-8. 9 and 3. 6-7. 2 (log CFU/cm2) respectively Conclusion: As seen in this study, bacteria enter food through unwashed hands, raw foods, leaking packaging, unwashed shelves, refrigerator surfaces, and long-term storage of food in the refrigerator. Therefore, if refrigerators are not maintained properly, they become a place for the growth of microorganisms and directly and indirectly contaminate the refrigerator and food and make people sick.

Introduction: Contamination of food with mycotoxin producer fungi is common problem in production and maintenance of food and can lead to primary and secondary mycotoxicosis. Information on the fungal contamination of bakeries flours is limited and this kind of contamination is important for food and therefore this survey was undertaken to determine the fungal contamination of flour in bakeries of Tabriz city. Materials and Methods: A total of 89 samples were obtained using standard 20 cm collection tube from bakeries located in different part of Tabriz city and examined according to Iranian 997 and 2393 food standards. Samples were diluted serially (10-2, 10-3, 10-4, 10-5, 10-6) prior cultured in YCGA medium and incubated at 250C for maximum 21 days and a screening survey for positive samples was carried out. Results: Of total 89 samples 61 (68.5%) were fungi free and 28 (31/5%) had fungal contamination of more than 104 colony forming units/gram (cfu/g). Aspergillus and Acremonium Spp. were the most frequently detected microorganisms throughout the survey. The average of humidity of 12/8 ± 0.76 in examined samples that was at standard frame (less than 14%).Conclusion: The results of this survey were similar to the results of other surveys in Iran and other countries. As the fungal contamination has a strong influence on the ultimate quality of flour end products and food safety as the major food of Iranian people, more attention to the quality of flours is necessary for minimizing of fungi the contamination.

Background: Public swimming pools are suitable places for infectious transmission and skin diseases. Fungal contamination is the important index to evaluate hygiene swimming pools. This study aimed to inspect the fungal contamination and a number of physico-chemical parameters in Hamadan indoor public swimming pools.Methods: Four active indoor public swimming pools in Hamadan were evaluated during four month. Sampling was performed twice per month (first and third week of each month) and microbiological, physico-chemical tests were carried out according to standard methods. The evaluated parameters were residual chlorine, pH, water temperature, counting and identification of the fungi. Descriptive statistics and T-student have been used for data analysis. Significance level has been chosen at 0.05.Results: Results showed that the water temperature mean was 29.31oC, pH and residual chlorine were 7.38 and 0.84 ppm, respectively. Statistical analysis found significant relation between the frequencies of fungi isolated from margin pools with season sampling (P.value£0.01). Fungi isolated from environmental pools (except water) includedAlternaria spp. (7), Aspergillus spp. (11), Aspergillus niger spp. (1), Cladosporium spp. (47), Penicillium spp. (15), Phoma Spp. (1), Rhodotorula Spp. (1) and highest percentage was belong toCladosporium spp.; There was no fungal isolated from pools water samples.Conclusion: According to the results, the isolated fungi were saprophytic genome and can be concluded that the improving the environmental health and swimmers behavior is effective in reducing fungal contamination.

Background & Objective: Information on the fungal contamination of consumer tea is limited and this kind of contamination is important for food and therefore a survey was undertaken to determine the fungal contamination of consumer tea in East Azarbaidjan province.Methods: A total of 100 samples were obtained using standard 20 cm collection sond from whole sales and stores in different part of East Azarbaidjan province and examined according standards methods, Samples were cultured in YCFA medium and incubated at 25oC for maximum 3 weeks and a screening survey for positive samples was carried out.Results: 73 (73%) out of total 100 samples had fungal contamination more than 104 colony forming units/gram (cfu/g), Aspergillus niger, Penicillium Sp, Fusarium Sp, Asergillus fumigatus, Alternaria Sp, Cladesporium Sp, Mucor Sp, Gliocladium Sp and Trichotecium Sp were the most frequently detected microorganisms throughout the survey respectively.Conclusion: The presence of moulds such as Aspergillus Sp, Penicillium Sp, Fusarium Sp, Alternaria Sp, Cladesporium Sp, Mucor Sp, Gliocladium Sp and Trichotecium Sp in consumer tea can lead to the presence of harmful mycotoxins produced by these moulds and then could result in serious toxicity and illness in humans, As the fungal contamination has a strong influence on the ultimate quality of tea, tea end products and food safety, more attention to the quality and safety of tea are necessary.

Fungi are found in different environments with variable distribution patterns depending on various factors. The aim of this study was determination of fungal contaminants in public swimming pools in Uromia, Iran. The fungal contaminations of four indoor swimming pools were studied by using membrane filtration and swab sampling method. Samples were collected by a manual plastic pump, in a 200 ml sterilized bottle. All samples were collected within 2 hours and then transferred to the laboratory. A total of 384 samples including water and environmental surfaces were collected and tested for the presence of fungi in different seasons within one year. In addition to the above information, some physical and chemical parameters such as temperature, residual chlorine, pH, turbidity of water and the number of swimmers were studied. Findings indicated that, the average temperature, pH, residual chlorine and turbidity of water in the swimming pools within one year were: 29.9°C, 8.1, 0.6 ppm and 0.8 NTU respectively. The most common fungi recovered were as follows: Asepergillus Spp. 56.25%, Candida spp. 22.9%, Rhizopus spp. 4.16 %, other filamentous fungi 16.6% and other yeast species 2.8%. The fungi such as Alternaria, Cladosporium, Philophora and Trichophyton mentagrophytis were isolated from dressing room, bathing room and other places out of pools. According to these results and previous studies on pools, it has been indicated that contamination by fungi in the pools is not significant in water and environment. Presence of dermatophytic fungus from dressing room is probably due to human contact.

Microorganism damages or contamination of books and documents are the serious threat to the health of users and librarians. This research was aimed to identify the different species of fungi in the archive of museums and their effects on manuscripts and also reviewing the possibility of transferring the contamination to employees or vice versa. Current research was conducted as a field experiment. First the manuscripts (Aldoa, Resale Haj and Kholase Alfieh) were examined based on the visual effects of the fungal deterioration, then sampling was performed to cultivate and identify fungi under sterile conditions. Sabouraud dextrose agar medium was used for cultivation and finally, after 10 days, directs smears were prepared from grown colonies, and fungal genera were identified. The fungi were identified based on microscopic and morphological properties. The results of the studies showed that the fungi on the paper works in the archives of the Malek museum include Aspergillus flavus, Cladosporium, Acremonium, Trichophyton schoenleinii and sterile hyphae, respectively. Aspergillus, Cladosporim and Acremonium fungi are common allergenic fungi which are identified in the libraries and can cause lung allergies in human. So these fungi can be dangerous for people who suffer from tuberculosis or background lung diseases. T. schoenleinii fungus is a pathogenic fungus in humans and is not common in books. This pathogenic fungus can be probably transferred to the manuscript by one of the librarians or a person who has frequently accessed to this book. Sterile hyphae are usually scattered in the surrounding and are not worth diagnosing and pathogenic.