نوامبر 28, 2020

منبع پایان نامه ارشد درمورد Public Health، Agriculture، Technology

2 min read
<![CDATA[]]>

Slutsker L , Villsrin M, Jarris W.R, Goulding J. 1998. Food born Disease , prevention in Health care facilities. In :Brachman P.C.S Williams wilkins eds. Hospital infections, 4rded, philadelphia. Newyork . 333 – 341.
Tessi MA, Aringoli EE, Pirovani ME, Vincenzini AZ, Sabbag NG, Costa SC, et al. 2002. Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina. J Food Prot.65(4):636-42.
Vanderzant C, Splittstoesser DF. 2005.Compendium of methods for the microbiological examinations of foods. Washington: American Public Health Association.
Vetter norman.1995.The hospital from center of exellence to community support chapman – hall.
WHO . 1996.forum,volume 17, No 3.
WHO. 1993.standards in health care,distr, limitted .
Yousif E I . 2013. Critical control points for preparing chicken meals in a hospital kitchen. Annals of Agricultural Science.2: 203-211.
Abstract:
Since the outbreak of food poisoning in a hospital can endanger the lives of patients and other who use the hospital food and they are with weakened immune systems, so food hygiene is very important in hospitals. Anyone who prepare food, cook and distribute, must to familiar with the basic principles of food hygiene principles and skills in food preparation and also they should aware from its role in preventing foodborne illness. Levels, facilities and equipment used in food preparation in the development of food-borne pathogens are a major concern in hospitals and food service in these areas as critical areas to be considered healthy.
The aim of this study was to investigate the microbial load of hospital food (before and after firing). The results of this study showed that after tests of food (raw and cooked), cooking equipment, kitchen staff; some bacteria such as: was observed. Staphylococcus aureus was the most common bacteria associated with 23 of the 56.10 percent, respectively. The lowest prevalence was also related to Pseudomonas aeruginosa with 2.43. Due to compare the microbial load of food before and after cooking statistically significant difference existed, So that the average microbial load of food before cooking was 5100 and after cooking was 911.43 that has been a statistically significant difference. With survey on cooking equipment and staff conducted by the microbial load reduction was observed that there was a statistically significant difference.
Keywords: Cooking equipment, Microbial load, Food hygiene, Hospitals’ food
Islamic Azad University
Damghan Branch
Faculty of Agriculture
A Thesis Submitted in Partial Fulfillment of the Requirments For
the Degree of M.sc (Ph.D) in Food Science and Technology
Title
Investigate the microbial load of hospital food (before and after cooking)
Supervisor
Dr Mohammad Ahanjan
By
Zahra farokhi
september 2014
1 . Guallar
2 . Regiler-Poupet
3 . Aycicek, Sarimehmetoglu & Cakiroglu
4 . Cosby
5 . Who
6 . Hillers
7 . Damin
8 . Vetter
9 . Strausbaugh
10 . Lucia Rocha Carvalho
11 . Arias
12 . Statskel
13 . Buttiaux- Mssel
14 . Hazard Analysis and Critical Control Point
15 . Higher bacteria
16 . Yousif et al.
17 . Miyahira et al.
18 . Alam Rabbi et al.
19 . El Derea et al.
20 . Tessi
21 . Richards
22 . Hanekom
23 . Vanderzant & Splittstoesser
24 . Mora
25 . Little
26 . Nichols
27 . Soriano
28 . Rodriguez
29 . Reglier
30 . Ayccek.
31 . Fuster-Valls
—————
————————————————————
—————
————————————————————
‌أ
88
]]>

این مطلب را هم بخوانید :  پایان نامه با کلمات کلیدیسلامت روان، بهداشت روان، عزت نفس

پاسخ دهید

نشانی ایمیل شما منتشر نخواهد شد. بخش‌های موردنیاز علامت‌گذاری شده‌اند *

Copyright © All rights reserved. | Newsphere by AF themes.