Volume 5, Issue 1 (9-2018)                   J Jiroft Univ Med Sci 2018, 5(1): 315-324 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nourmoradi H, Amarloei A, Haghighat G A, Beigi M, Bagrezaei Z, Mazloomi S. A Survey of the Environmental Health Status of Confectionery Workshops in Ilam (2016-2017). J Jiroft Univ Med Sci. 2018; 5 (1) :315-324
URL: http://journal.jmu.ac.ir/article-1-160-en.html
1- Department of Environmental Health Engineering, Faculty of Public Health, Ilam University of Medical Sciences, Ilam, Iran.
2- Jiroft Department of Environmental Health Engineering, Faculty of Public Health, Jiroft University of Medical Sciences, Kerman, Iran. & PhD Candidate in Environmental Engineering Water & Wastewater, Shahid Beheshti University, Tehran, Iran.of Medical Sciences
3- Department of Environmental Health Engineering, Faculty of Public Health, Ilam University of Medical Sciences, Ilam, Iran. , mazloomi-s@medilam.ac.ir
Abstract:   (2723 Views)

Introduction: Due to the high consumption of confectionary products in the community, their health status monitoring is important. These products are mostly exposed to microbial pollution leading to food poisoning due to consumption. Regular monitoring of the environmental health condition of the confectionary workshops in order to achieve the desired status has a major role in improving the health status of sweet products. The aim of this study was to survey the health status of the confectionery workshops in Ilam in 2016-2017.
Methods: In this descriptive cross-sectional study, 16 confectionery workshops were randomly selected in Ilam, Iran. To conduct this research, the checklist prepared by the Ministry of Health for assessing the environmental health status of workshops was used through direct observation, and The Excel software was used for analyzing the collected data.
Results: The results showed that the measures of health desirability of confectionery workshops in the view of personal, food, equipment, and building health were 79.46, 92.41 75.36, and 81.98%, respectively. Moreover, environmental health indicators of workshops were 37.5, 50, and 12.5% and were in good, moderate, and ‌ poor condition, respectively.
Conclusion: According to the results, continuous monitoring and control of health status as well as care for and paying attention to the provision of high quality raw materials and presence of a technical expert for each workshop can be effective in promoting health outcome of these workshops.
 

Full-Text [PDF 778 kb]   (585 Downloads)    
Type of Study: Research | Subject: Health Sciences / Environmental Health
Received: 2017/12/29 | Accepted: 2018/04/29 | Published: 2018/08/20

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2022 CC BY-NC 4.0 | Journal of Jiroft University of Medical Sciences

Designed & Developed by : Yektaweb