background & aims of the study: because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. with regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. in this research the hygienic quali...

This study set out to evaluate the microbiological hazards associated with the foods served on aircraft. To identify the microbiological quality of hot and cold meals prepared worldwide, samples of aircraft meals were monitored for Salmonella between 1989 and 1994, and for indicator bacteria and Staphylococcus aureus, Bacillus cereus and Clostridium perfringens between 1991 and 1994. Additional...

This study was conducted to evaluate nursing documentation on patient hygienic care and to analyze the consistency between actual care given by nurses and that of documented in nursing record. Data were collected from 85 nurses employed at critical care units, on whom 255 sets of observations were performed through a structured participant observation form, which could be used to record the obs...

Food influences the health of a population to a great degree, therefore, the control of food quality is an important government activity, and is legislatively regulated. Raw food materials quality is a complex term that includes nutritional, sensory, hygienictoxicological, and technological points of view. Food has to fulfill all quality requirements, but above all, it has to be safe. High qual...

The study aims to increase community awareness at the household level about certain hygienic practices and water quality in order to develop an effective program that will target improving specific hygiene-related behavior. The study was carried out in two Palestinian villages and applies a quasi-experimental design where chemical and biological water quality analysis as well as residential beh...

UNLABELLED An assessment on quality and hygienic conditions of spring water was undertaken in Mongolia in 2004 with financial and technical support from the World Health Organization through AGFUND. METHODOLOGY A total of 127 springs, 99 from rural areas and 28 from Ulaanbaatar city were included in the study. The study included hygienic conditions, physical, microbiological and chemical para...

the number of vegetable processing plants has been increased during recent years in iran as many other countries. on the other hand, fresh vegetable products are susceptible to microbial contamination after harvest, processing, handling, packing and distribution. the aim of this study was to determine and evaluate the level of microbial load of vegetables during different cleaning steps in a fr...