To investigate the causes of food waste in Zanjan city, 30 bakery stores were selected randomly and by going directly to them, the components of the formulation that make up the bread was collected containing samples of flour, yeast, yeast bread consumption production.In this study the qualitative properties of yeast, the amount of bread waste, bread bakery shelf-life and moisture preservation were determined. Microbiological analysis were done on five types of flour, 6 types of yeast and 24 types of sourdough used in baking. Furthermore, consumption of soda was determined (in breads with a pH greater than 6.2) or its use in the production of bread as a yeast alternative. The qualitative features of yeast showed that the half of the yeast samples had not ability to produce enough gas which was an effective technological problem at Zanjan BAKERIES (6.9%).Microbiological tests showed that the used yeast infected by E. coli but in the bread flour samples, the results comply with the standard. Microbial populations in different sourdough samples were very versatile and varied quantitatively with each other.Studies showed that about 5 percent of BAKERIES have used of soda as an alternative to yeast. Amount of the bread wastes reached to 27/17 % which the 0.5 % owned soda consumption, 6.9% belonged to low quality yeast and 5.17 % was due to non-compliance with fermentation time. The shelf life of bread and moisture preservation in pita bread with a low pH level of 6.2 significantly were higher than breads with a pH greater than 2/6 respectively. So, due to the lower performance of yeast and lack of the needed time for properly fermentation, also the poor quality of processed breads with baking soda, it is recommended to use the healthy bakery yeast and sourdough with uniformity of microbial characteristics.

Bread, as a main food of most people around the world, provides major part of energy, protein, and essential vitamins. So, health and quality of consumable bread would be very important. The aim of this study was to assess quality of taftoon bread which was produced in taftoon BAKERIES in Gonabad, Iran. We applied a cross-sectional descriptive study on 140 taftoon breads which were selected by two-stage cluster sampling and assessed their bacterial and fungal contaminations, value of PH, and percentage of salt. The data were gathered using a checklist and were analyzed. Our findings showed no bacterial contamination in the sample, while there was 9.3% fungal contamination in the baked breads which was the standard range. Mean (standard deviation) of PH and percentage of salt was 5.92 (0.214) and 1.30 (0.547), respectively. The value of PH in 77.1 % of the breads was into standard interval and percentage of salt in only 7.1% of the breads was more than standard measure. According to our results, 28.6% of the taftoon breads in Gonabad BAKERIES were unqualified. Our results indicated current situation in production of taftoon bread in Gonabad and would be used by inspectors who supervised the BAKERIES.

Introduction: Contamination of food with mycotoxin producer fungi is common problem in production and maintenance of food and can lead to primary and secondary mycotoxicosis. Information on the fungal contamination of BAKERIES flours is limited and this kind of contamination is important for food and therefore this survey was undertaken to determine the fungal contamination of flour in BAKERIES of Tabriz city. Materials and Methods: A total of 89 samples were obtained using standard 20 cm collection tube from BAKERIES located in different part of Tabriz city and examined according to Iranian 997 and 2393 food standards. Samples were diluted serially (10-2, 10-3, 10-4, 10-5, 10-6) prior cultured in YCGA medium and incubated at 250C for maximum 21 days and a screening survey for positive samples was carried out. Results: Of total 89 samples 61 (68.5%) were fungi free and 28 (31/5%) had fungal contamination of more than 104 colony forming units/gram (cfu/g). Aspergillus and Acremonium Spp. were the most frequently detected microorganisms throughout the survey. The average of humidity of 12/8 ± 0.76 in examined samples that was at standard frame (less than 14%).Conclusion: The results of this survey were similar to the results of other surveys in Iran and other countries. As the fungal contamination has a strong influence on the ultimate quality of flour end products and food safety as the major food of Iranian people, more attention to the quality of flours is necessary for minimizing of fungi the contamination.

Background: Bread is the main source of nutrition and provides most of the daily energy of people. In order to have healthy and suitable bread, it is necessary to pay attention to the environmental health indicators in BAKERIES. The current research was conducted with the aim of determining the environmental health status of BAKERIES in Sanandaj City in 2023. Methods: In this cross-sectional descriptive survey, 30 bakery units in Sanandaj city were investigated through a health inspection checklist of bakery that is approved by the Ministry of Health and Education. This checklist has four sections which include personal health, food, tools and equipment, and building hygiene. The collected data were analyzed by Excel software. Results: In the present study, the highest level of desirability was reported in the health sector of the building with a frequency of 73. 96% and the lowest degree of desirability was reported in the section of personal health and hygiene of tools and equipment with a frequency of 70. 48%. Conclusion: The state of the environmental health in the BAKERIES of Sanandaj city is not completely in accordance with the bakery health regulations, and in order to improve the conditions, it is necessary for the environmental health inspectors to be more careful and serious in terms of personal health indicators and the hygiene of tools and equipment. It is suggested that the health officials provide the necessary platforms to implement the process of self-control and self-declaration of health in order to further monitor the studied BAKERIES.

Introduction: Since long time ago parasitic problems have been taken into consideration by people and physicians in our country and at present, parasitic diseases are among important healthy problems of our community. This study aims at determination of intestinal parasites prevalence in Khorramabad BAKERIES" workers.Materials and Methods: In this study all the BAKERIES of the city (270 BAKERIES) were studied. By using formalin- detergent method all of 993 workers of these BAKERIES were examined.Findings: Results showed that total frequency of intestinal parasites was 13.2%. Among them 12.4% infected with one parasite and 0.8% infected with two parasites. The most frequent infection, related to Giardia lamblia (7.9%). Results also showed that intestinal parasitic infection was less in people with higher education, as well as to I be familiar with transmission ways of infection results in reduction of infection prevalence. Comparing between two groups of workers with and without Healthy Card, shows no significant difference from view point of infection rate.Conclusion: stool examination and test in every three month intervals using better methods of concentration, exact supervision and exertion of healthy rules by health responsible and also direct education about individual and social health, and transmission ways of parasites are suggested to reduce prevalence of parasitic infections.

Background: Bread constitutes the major food substance of Middle Eastern countries, especially Iran. Bread Provides between 18-80% of people’s foodstuff in various countries. Recent studies in Iran have shown that average daily bread consumption is 300-350 grams. About 40.2% of the total energy of an individual is obtained from bread. About 6 million tons of bread is produced in Iran annually, which, out of that, about 2 million tons is wasted. The present survey was carried out to determine the quality of bread in Rafsanjan’s BAKERIES.Materials and Methods: This cross-sectional study was conducted in 81 BAKERIES in Rafsanjan city, and lasted for six months. The main objectives were to determine some properties of the bread, such as pH, NaCl, burned area in various breads (Taftoon, Sangak, Fantezi), as well as hygienic conditions in BAKERIES.Results: The results showed that 10.36% of each bread was doughy, and 4.2 cm2 of each loaf of bread was burnt and unusable. The mean pH was 5.4, and 22.2% of BAKERIES’ breads a pH was above the standard PH. The mean NaCl was 3.27 gr/bread, which is below the standard level of Iran. Only 16% of BAKERIES had good hygienic conditions. Conclusion: The education of bakery’s workers, continuous inspection and control of hygienic conditions, preparing the primary materials with good quality, continuous investigation for enhancing the quality and elimination of harmful chemicals from bread can be effective in the improvement of related affairs.

Introduction: Wheat is the most important crops and bread made from in Iranian diet, which contamination of wheat and flour storage in adverse environmental conditions can lead to contamination with toxic fungi particularly aflatoxin producing fungi. The aim of current study was to determine the frequency and type of fungal contaminants in the distributed flours in Yazd BAKERIES.Methods: In this cross-sectional study, 80 BAKERIES' flour samples and 20 flour samples of flour producer factories were collected. After measuring their moisture, dilutions from 10-2 to 10-6 of flour samples were cultivated on Saboraud dextrose agar plates and by enumeration of isolated colonies, their genus and species were identified based on macroscopic and microscopic characteristics. Data was analyzed by SPSS software using descriptive statistics such as average and Chi square test. Differences were considered statistically significant when P<0.05.Results: A total of 2223 fungal colonies from 11 different genus and species were isolated and identified from samples of flour that only 7% showed fungal contaminations more than allowable cut off points. Penicillium, Cladosporium, Fusarium, Aspergillus flavus, and Aspergillus niger were the most prevalent and Alternaria, Vertisillium, Rhizopus and Fouma showed minimum contamination in studied flour samples in present study.Conclusion: Results of present study compared with other similar studies indicating a fairly favorable situation in terms of fungal contaminations in the distributed flour in Yazd BAKERIES.

In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 BAKERIES in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables such as burning and pasting rate, pH, soda addition, salt rate in various types of bread as well as hygienic conditions of BAKERIES were analyzed. The results showed that because of bread wastage owing to the addition of soda as well as the pasting and burning rate (17.46% and 10.84%, respectively), more than 30% of the manufactured bread were out of direct cycle of consumption. Half of the BAKERIES added soda as a leavening agent to breads. The amount of salt used per production of each loaf of local bread: Sangak, indirect heat, machinery Taftoon and oven Taftoon BAKERIES was 48.72%, 33.33%, 31.13% and 8.97%, respectively, which was more than the approved standards. Moreover, only 24.2% of Kerman's BAKERIES enjoyed suitable hygienic conditions. Aforementioned hinders must be considered as important signals to take immediate hygienic measures

Introduction: Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was studied in Zahedan BAKERIES.Methods: In this descriptive study, 113 BAKERIES were randomly selected from different regions in Zahedan. The samples of flour were cultured in order to identify fungal species with specific medium.Results: Overall, 34 out of 113 samples had fungal contamination. The most common mycotoxins- producing fungi were Acremonium and Aspergillus fumigatus with 17.64% and 14.7% respectively.Conclusion: According to the results of this study and since the bread is the staple of the Iranian people, health regulation and monitoring their implementation at all stages of production, distribution and storage of wheat and flour is recommended to the authorities in order to eliminate the fungal contamination and this seems to be imperative.