Rayhaneh Shahmohammadi; Tayebeh Rasolevandi; Hossein Azarpira
Abstract
Abstract Background and Aim: Healthy food and nutrition play a key role in overcoming COVID-19 and achieving sustainable development. In most low- and middle-income countries, small companies, especially traditional food suppliers, have a fundamental role in the food supply chain, resulting in food and ...
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Abstract Background and Aim: Healthy food and nutrition play a key role in overcoming COVID-19 and achieving sustainable development. In most low- and middle-income countries, small companies, especially traditional food suppliers, have a fundamental role in the food supply chain, resulting in food and nutrition security. Materials and Methods: A checklist with 113 questions was designed including 57 questions on the conditions of COVID-19 derived from the second step guideline of fighting COVID-19 and 56 questions derived from regulation 111/920318. The total number of bakeries was 158 and the answers to the questions were recorded and analyzed as yes, no and not applicable. Results: In this study, based on the results obtained from the analysis of checklists, compliance of health status of different types of bakeries with regulations 111/920318 in Sangak, Barbari, Taftoon, Lavash and Baget (Nan Fantezie) bakeries, was 73%, 79%, 87%, 76%, and 81% respectively Also, the percentage of compliance to the second step of the fight against Covid 19, was 65%, 71%, 69%, 73%, and 84%, respectively, and the compliance of the health status with final checklist in these bakeries was 69%, 75%, 78%, 74.5%, and 82.5%, respectively. Conclusion: Health education and equipment hygiene were the least desirable in Sangak bakeries, food hygiene and health education were the least desirable in Barbari bakeries, food hygiene and health education were the least desirable in Taftoon bakeries, and in Lavash bakeries personal hygiene, food hygiene, and health education were least desirable. In Baget (Nan Fantezie) bakeries, the health conditions were significantly better than in traditional bakeries. Keywords: COVID-19; Pandemic; Checklist; Bakery; Health
Hossein Azarpira; Tayebeh Rasolevandi; Rahim Aali; Amirhossein Mahvi; Mohammad Amin Ghorbanpour; Hanieh Moradi; Ali Atamaleki; Maryam Sadeghipour; Zahra Sarlak
Abstract
Abstract
Background and Purpose:Qualitative parameters of drinking water such as concentration of nitrate, nitrite, sulfate, total soluble solids, sodium, magnesium, fluoride, total hardness and electrical conductivity can play an important role in groundwater resources and are mainly related ...
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Abstract
Background and Purpose:Qualitative parameters of drinking water such as concentration of nitrate, nitrite, sulfate, total soluble solids, sodium, magnesium, fluoride, total hardness and electrical conductivity can play an important role in groundwater resources and are mainly related to agriculture, waste disposal areas and sewage. The aim of this study was to determine these parameters in drinking groundwater resource of Saveh city using Geographic Information System during the year of 2018 and investigation of contaminant’s in the region’s aquifer.
Materials and Methods:This research is a descriptive-analytic study. 120 samples of water from 12 drinking water wells were prepared in spring and two times in the morning and afternoon in different parts of the city of Saveh. The quality parameters of drinking water, including concentration of nitrate, nitrite, sulfate, total soluble solids, sodium, magnesium, fluoride, total hardness and electrical conductivity were entered into the GIS software and stored in a database and then processed by the information system software, color mapping was prepared and geographical maps (GIS) were mapped to qualitative status. Also, reverse interpolation was used to estimate the conditions of the whole region.
Findings:The average concentration of chlorine, sulfate, electrical conductivity, total soluble solids, total hardness and sodium exceeds the permissible limits, and the non-qualitative water conditions are quite evident. Also, the amount of two magnesium and sulfate ions was above the standard 1053. It should be kept in mind that the high levels of these two ions can interfere with the digestive system. Fluoride and nitrate levels were also acceptable range in all areas.
Conclusion:The highest deviation level from 1053 standard was for total soluble solids, sodium, magnesium, and sulfate. It is better to consider a comprehensive program to solve the problem, including use of nanotechnology, filtering or ion exchange.