Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 68 76 Marzyieh Karami Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mahsa Alikord Tehran University of Medical Sciences, Zahra Mokhtari TUMS Parisa Sadighara Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Gholamreza Jahed-Khaniki Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2021 06 10 2021 07 25 Sodium hydrosulfite is called blankit with the chemical formula Na2S2O4 is a toxic food additive employed in the food industry to improve the apparent quality of food. Adverse effects of blankit include the elimination and damage of villi in the stomach and intestines in the long term, therefore, it can cause the development of gastrointestinal cancer. It is also known to be an effective factor in causing diabetes. In this study, based on searches in PubMed, Google Scholar, Elsevier, SID databases and keywords studies on the use of sodium hydrosulfite and its health effects were reviewed from 2008 to 2018 According to the results of studies conducted, it was found that the amount of this substance is used more than the maximum allowed in some food, which requires more monitoring of the quality of food produced. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/308 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/308/164

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 121 124 EN Mohammadreza Sheikhy-Chaman Department of Health Economics, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran Gholamreza Jahed Khaniki Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ebrahim Molaee-Aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Nader Akbari Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Hadi Eghbaljoo-Gharehgheshlaghi Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2021 09 14 2021 12 19 Health is one of every individual's fundamental values and needs that are greatly emphasized in divine religions and international documents. The impact of having a healthy society on achieving various goals such as economic growth and development, promoting the quality of life and longer life expectancy have compelled governments to utilize all resources to appropriately respond to the health needs of all demographic groups and provide high quality and affordable health care at all levels of public health, medical and rehabilitation services. This great and vital responsibility has been trusted to health systems. Subsequently, these systems have tried to properly do their commitment to ensuring communities' health, moving towards universal health coverage (UHC), and achieving the sustainable development goals (SDGs) by creating a coordinated, orderly, and purposeful system. Furthermore, they have taken shape various policies and plans for this matter that health financing mechanisms are one of them.   https://jfsh.tums.ac.ir/index.php/jfsh/article/view/326 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/326/165

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 77 85 Aminuddeen Abdu Department of Integrated Science, Federal College of Education, Kano, Nigeria. Rahanatu Kakudi Department of Integrated Science, Federal College of Education, Kano, Nigeria. 2021 10 07 2021 12 29 Six rice brands BG-213, Notore, Das, Kwandala, Jeep and Jamila brands were collected from various locations in Kura local government area of Kano, Nigeria. Rice brands were analyzed for proximate compositions, macro elements, heavy metals and pesticides using standard analytical techniques. Results of proximate compositions analyses indicate that the average mean value of moisture content, crude protein, crude fat, ash content and crude fiber in rice brands were; 10.27, 9.17 3.82, 1.93 and 0.34 % respectively. The average mean concentrations of macro elements (Calcium (Ca) and Magnesium (Mg)) are; 53.5 mg/kg and 46 mg/kg, while mean levels of Heavy Metals: Zinc (Zn), Copper (Cu), Nickel (Ni), Chromium (Cr), Cadmium (Cd) and lead (Pb) were; 11.87, 4.04, 0.06, 0.00, 0.044 and 0.00 mg/kg respectively. Pearson Correlation Coefficient analysis performed on rice brands using MATLAB student version VI software shows results of macro elements and heavy metals were at a significant level of p≥0.05. The GC/MS analysis of organochlorine pesticides in rice brands revealed that the level of pesticides was below the detection limit (BDL) this indicates that brands of rice obtained from the Kura local government area were safe and free from heavy metals and pesticides contamination could be attributed to restriction or regulation for compliance on the application and economy because most of these pesticides are very costly. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/331 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/331/166

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 86 96 EN Mehreen Aslam Combined military hospital rawalpindi Muhammad Malik Department of Medical Specialist, Fellow intensivist Fauji Foundation Hospital, Rawalpindi, Pakistan. Sofia Kausar Department of Community Health and Nutrition Department of liver Transplant unit, Shaikh Sayed hospital, Lahore, Pakistan. 2021 09 23 2021 12 29 Food safety is an assurance that foodstuff which is consumed is safe for human health. Insufficient practices and the absence of knowledge among food handlers are contributing factors for the spread of foodborne diseases. To evaluate knowledge, attitudes, and practices concerning food safety issues among food handlers in multiple foodservice areas by conducting face-to-face interviews and administrating structured questionnaires. A cross-sectional analytical study was conducted among 72 food handlers by using a purposeful sampling technique. The study demonstrated that a positive association was found between working experience, formal training with knowledge, attitude and practices towards food safety and disease control measures (p < 0.05). The mean percentage of pre-training KAP and observed practices scores were 75.8 and 13.7 while Post training KAP were 95.9 and 16.8 respectively. Food handlers have adequate knowledge regarding basic food hygiene but need improvement in HACCP (critical temperatures of hot or cold ready-to-eat foods, time temperature control of food and cross-contamination, etc). There is an immediate need for periodic education and increasing awareness regarding safe food handling practices. Verdicts from this study give a vision for better food sanitation practices and influence all food service institutions to follow HACCP practices. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/327 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/327/167

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 97 109 Daryoush Sanaei Department of Environmental Health Engineering, Faculty of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran Ali Salehi Environmental Health Engineering Dept. Food Hygiene & Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran Ebrahim Molaee-aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Nabi Shariatifar Environmental Health Engineering Dept. Food Hygiene & Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran 2021 11 02 2021 11 10 Due to the discharge of the effluent containing rich-nutrient matters such as phosphate into water bodies, some of the problems including eutrophication created that created adverse environmental impacts. Hence, we prepared a new Fe-doped coconut fiber coir-based biochar (Fe-CFCB) as an effective adsorbent for adsorbing phosphate from an aqueous solution. According to characteristics results, the amorphous structure besides the presence of ferrihydrite and hydroxide confirmed in the Fe-CFCB, enhances the phosphate adsorption. The pH and Temperature are played the main roles in phosphate adsorption by Fe-CFCB, according to batch experimental. the experimental data and before/after adsorption characteristics appeared that the electrostatic attraction, chemical precipitation, and complexation could be considered as main mechanisms of adsorption P by Fe-CFCB. The newly prepared adsorbent could reveal a feasible pathway for phosphate removal from an aqueous solution and also could consider an effective and eco-friendly adsorbent for the removal of wide ranges of pollutants in the future.  https://jfsh.tums.ac.ir/index.php/jfsh/article/view/337 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/337/168

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 2 2022 01 13 110 120 Saadat Azizi Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran. Mohammad Hossein Azizi Department of food science and Technology, Tarbiat Modares University, Tehran, Iran. Peyman Rajae Department of Food Science and Technology, Islamic Azad University Varamin-Pishva Branch, Varamin, Iran. 2021 11 03 2021 12 29 Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha-amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha-amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/338 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/338/169