Quality Assessment of Some High Consumption Foods in Zanjan City
2016
Sajad Chamandoost (Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.) | Majid Aminzarer (Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.) | Hassan Hassanzadaza (Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.) | Tooran Yarahmadi (Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.)
Background: Foods have been many changes from production to tables and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city during the 5 years from 2009 to 2013.Methods: In a case-control descriptive study with an annually control program during 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetables oils, flour, kabab, salt, confectionary products and a special sweet named nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences.Results: According to national standard of Iran, 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% of Nan-chay, salt, vegetable oils, kabab, confectionary products, pasteurized milk and samples were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean±sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean±sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively.Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality belongs to flour samples.
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