Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.

Background and objective: There is a growing tendency to consume ready to eat chilled foods. Microbiological quality of these foods is considered by the health authority very important. Ready to eat chilled food such as potato salad implicated in food borne outbreaks. Food borne disease is mainly connected to poor manufacturing practices during production. A study was conducted to evaluate the microbiological quality of potato salad before and after implementation of Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP) in processing plant.Material and methods: Throughout the experiments, 146 samples were examined for total counts of aerobic bacteria (APC), counts of coliform organisms, counts of yeast and mould and for the presence of food borne pathogens (Salmonella, Staphylococcus aureus and Listeria monocytogene).Good manufacturing practice (GMP), personnel hygiene training, and appropriate cleaning and sanitation applied in potato salad processing plant. To evaluate effectiveness of application of GMP and GHP, 90 samples analyzed for the presence of food borne pathogens and indicator microorganisms after intervention.Results: Results of implementation of GMP and GHP indicated a lower incidence of studied microorganisms. All samples analyzed before intervention were free of Salmonella, but Staphylococcus aureus and Listeria monocytogenes isolated from 24% and 4% of samples respectively. The mean values for APC, coliform counts and yeast and mould counts were 9x103, 1.37x102 and 102 cfu/g respectively. All sumple collected after intervention were free of Salmonella, Listeria monocytogenes and Staphylococcus aureus. Mean values of APC decreased about 2.5 log cfu/g (up to 3x102 cfu/g). The mean values of coliform and yeast and mould counts were also decreased significantly to 3.3 and 0 cfu/g respectively.Conclusion: Implementation of GMP, training of personal hygiene, cleaning and sanitation procedures in addition to the rearrangement in the infrastructure of this establishment resulte a great improvement in potato salad microbial quality. Detection of food borne pathogem such as L. monocytogenes in ready to eat food is of great concern, as these products consume without further heat treatment. It is the duty of food regulatory organization to make sure of the safety of such a foods.

BACKGROUND: Dental unit waterlines (DUWLs) are ideal environment for development of microbial biofilms. Microbial contamination of water in DUWLs is thought to be the result of biofilm formation as it could serves as a haven for pathogens. The aim of this study was to assess microbial quality of water in dental unit waterlines of dental units located at the dental school of Isfahan University of Medical Sciences.METHODS: Water samples were collected from air/water syringe and high-speed handpiece. Generally, 100-200 ml water samples were collected aseptically in sterile containers with sodium thiosulfate at the beginning of the day after a 2 minute purge. Samples were transferred to the laboratory in insulated box with cooling packs and examined for total viable heterotrophic bacteria and fungi.RESULTS: The heterotrophic plate count levels were significantly exceeded the American Dental Association recommendations for DUWL water quality (<200 CFU/ml), in both air/water syringe (84%, CFU/ml: 500-20000) and highspeed handpiece (96%, CFU/ml: 710-36800) samples. However, there was no significant difference between the level of contamination in the air/water syringe and high-speed handpiece. Fungi were found in 28% and 36% of air/water syringe and high-speed handpiece samples, respectively; and filamentous fungi were the most frequently isolated fungiCONCLUSIONS: DUWLs should be subjected to routine microbial monitoring and to a decontamination protocol in order to minimize the risk of exposure to potential pathogens from dental units.

Introduction: Finding the importance of safe water, developed countries, have solved many of their health problems. In Iran, as there are not enough regular available and railways and airways, buses are the main way for transportation. Pollution of drinking water in those buses is a serious way for spreading waterborne diseases. This survey has been conducted to assess the quality of drinking water of Bandar Abbas road ways buses. Methods: In this descriptive study, 38 samples were taken. MPN test was preformed with 3 tubes (method based on related standard), residual chlorine was measured by DPD kit, turbidity was tested by tubid meter and pH was measured by use of portable pH meter. Test results were presented as descriptive statistical data.Results: In all samples, residual chlorine was zero; pH was in range 7-7.5. Out of 6 MPN positive samples (probably microbial pollution) 2 cases were Volvo buses, 2 cases were Benz buses and 2 cases were related to water tank of bus terminal. 24 samples didn't meet turbidity standard (suitable level). Conclusion: The survey found there is no relationship between type of bus and drinking water pollution and possibly water pollution is due to secondary factors, such as ice pollution, water cooler tank and so on. In addition, secondary factors can be the cause for a high level of turbidity in some samples.

Background & objectives: Ensuring hamburgers' microbial safety is crucial for consumers' well-being. This study aimed to assess the microbial quality of hamburgers served in Tabriz City. Methods: During the months of January to March 2022, a total of 50 hamburger samples were collected from supply centers in Tabriz City. These included 25 samples of industrial hamburgers and 25 samples of traditional hamburgers, selected at random. The microbial culture method was used to determine the total bacterial count, level of Salmonella contamination, and presence of coagulase-positive Staphylococcus aureus, Escherichia coli, mold, and yeast. Chi-square and t-tests were used for statistical analysis. Results: The average amount of total bacterial count, coagulase-positive Staphylococcus aureus, Escherichia coli, mold, and yeast in industrial hamburgers was 4. 87±, 0. 14, 0. 31±, 0. 21, 0. 27±, 0. 11, 0. 46±, 0. 16 (log cfu/g), respectively, and in traditional hamburgers, they were 5. 90±, 0. 16, 0. 95±, 0. 33, 1. 18±, 0. 24 and 2. 75±, 0. 28 (log cfu/g), respectively. None of the samples were infected with Salmonella. Furthermore, when it comes to unauthorized samples, the industrial hamburgers had an 8% total bacterial count and an 8% coagulase-positive Staphylococcus aureus count. There were no observations of contamination exceeding permitted levels with Escherichia coli, mold, or yeast. Nearly half of all traditional hamburgers (48%) had unauthorized samples with high bacterial counts, while 16% have coagulase-positive Staphylococcus aureus, 16% have Escherichia coli, and 28% have mold and yeast contamination. In the comparison, traditional hamburgers showed higher amounts of contamination than industrial hamburgers. Conclusions: Microbial contamination in traditional hamburger samples was more than the industrial hamburger. According to the results, regular and periodic control is recommended for the microbial quality of hamburgers consumed in Tabriz City.

Background: Water is one of the essential requirements of life and one of the efficient natural materials which is vital for the human life and civilization. Therefore, awareness of its quality is essential for any consumer. The aim of the present study was to investigate the microbial and chemical quality of drinking water of the rural areas of central Boyer Ahmad district, Iran.Methods: This study was conducted in the rural areas of the central parts of Boyer Ahmad district, Iran in 2010.79 samples for microbial evaluation and 21 samples for chemical evaluation were assessed.Findings: The evaluation analysis revealed that all of the chemical parameter concentration (except residual chloride and fluoride) and the microbial parameters (fecal coliforms) were in standard range, but 24% of the measured microbial cases contained coliform.Conclusion: The quantity and acceptable quality of drinking water is one of the most important issues that consumers are faced with. On the other hand, as the population grows, so does the industry and agricultural production, which over time it will become a serious problem and needs to be seriously dealt with. Regarding that most of the discrepancy is in the amount of water chlorination, thus it can be an indication of inappropriate water management and their ignorance toward drinking water chlorination. Improving water resources is essential to prevent water pollutions to other coliforms as well as developing drinking water standards for the exploitation of water resources.