توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Assessment of Female Student’s Satisfaction with the Quality of Food And Environmental Health at Food Services in Tehran University of Medical Sciences, 2013
اطلاعات انتشار: Iranian Journal of health، سوم،شماره۳، Summer۲۰۱۶، سال
تعداد صفحات: ۷
ensure students are satisfied with the quantity and quality of food as well as hygienic condition in the university’s food services. For this reason, the present study was conducted to investigate female student’s satisfaction with the quality of food and environmental health at food services in Tehran University of Medical Sciences. A number of one hundred of female students, studying at Tehran University of Medical Sciences, were randomly selected. All the selected students were proved to be customers of food services located in one the Medicine, Public Health, Pharmacy, paramedical Sciences, Dentistry, Rehabilitation and Nursing schools. A questioner was prepared as a tool for data collection and its validity and reliability was determined. Afterwards, data analysis was performed using SPSS software (version 23). Results showed that 22% of female students expressed their satisfaction with the quantity of food as “excellent” and 47% as “moderate”. 28% of students rated the food diversity as “moderate” ok”. Seven percent of students reported at least on a case of food poisoning caused by the consumption of food at the university. On average, the overwhelming majority of students expressed their satisfaction as “good” or “medium” with environmental health in at food services in the university, respectively. All the students were aware of the importance of the presence of insects and animals outside the food services and 95%of students reported the presence of insects like beetle, housefly and mosquito and animals like cats, outside the food services. It was concluded that the majority of female students were satisfied with the quantity of food and ranked the quality of food as “medium”. However, they reported some problems regarding hygienic condition inside and outside the dining services and personal health of staff and stated that more attention should be paid by responsible authorities of the university. The student views can be used by these authorities to improve the quality and quantity of food and hygienic condition at food services in Universities.

۲Microbial Evaluation of Cooked Foods Served in the Central Restaurant of Tehran University of Medical Sciences in Winter and Summer 2015
اطلاعات انتشار: Iranian Journal of health، سوم،شماره۴، Fall ۲۰۱۶، سال
تعداد صفحات: ۵
Food–borne pathogens are the most important thing cause of illness and death in developing countries. Food safety is essential for central university kitchens because of the high number of meals served every day. These central university kitchen systems are of special interest as students are at relatively high–risk of developing serious complications from exposure to food bacterial contamination hazards. A total of 144 samples of cooked foods, collected in winter and summer 2015 from the restaurants of Tehran University of Medical Sciences, were studied to determine the microbiological quality of these products. Results were analyzed through SPSS 22.0 and t–test. According to coliform count, the highest rate of contamination was in Kebab (1.17×102 CFU\g) and lowest was in fish (0.8×102 CFU\g) and also the highest rate of contamination of Escherichia coli (E.coli) was in Kebab (6 samples), and the lowest contamination level was in fish and in this regard no sample was reported to be positive. According to staphylococcus aureus, the highest contamination rate was in rice (0.97×102 CFU\g) and lowest was in fish (0.63×102 CFU\g). Kebab had the highest contamination of ‎coliforms and staphylococcus aureus (S. aureus) in summer. None of the tested samples was confirmed with respect to salmonella, clostridium perfringens and staphylococcus aureus. Among the foods served in the university restaurants, Kebab had the highest bacterial contamination and fishes the lowest. Improved methods of cooking and food processing, prevention of secondary bacterial contamination, continuous monitoring and surveillance of food processing are the most important measures to prevent food contamination.
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