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Akbar Eslami, Mohtasham Ghafari, Valiallah Sohbatloo, Farzaneh Fanaei,
Volume 2, Issue 3 (6-2017)
Abstract

Background: The best way to assure the quality of drinking water is implementing a comprehensive and integrated management system with cooperation of all the related organizations Therefore, the purpose of this study is the assessment of safety in drinking water supply system of Zanjan.
Methods: This investigation was performed by WSP-QA Tool software and WHO and IWA manual of water safety plan on water supply of Zanjan city in 2016. For this purpose, software checklist (containing 85 questions) were provided and completed according to the history of Zanjan Water and Wastewater Company and interviewing the experts of this company.
Results: Data indicated that from all phases investigated, 52.95% was adjusted with WSP. System Description with the highest score, showed highest percentage of adjustment with the water safety plan (100%) and the phase related to verification and control with the lowest score, showed lowest percentage of adjustment with the water safety plan.
Conclusion: Meanwhile, water distribution system is provided with a relatively average safety level and there is the potential of various pollutions caused by identified risks in water distribution system, therefore changing the present approach is suggested.

 
Hassan Hassanzadazar, Samira Yousefizadeh, Azadeh Ghafari, Mehdi Fathollahi, Majid Aminzare,
Volume 5, Issue 2 (6-2019)
Abstract

Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens.
Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis.
Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively.
Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.


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