Iranian Journal Of Health Sciences
علوم بهداشتی ایران
Iran J Health Sci
Medical Sciences
http://jhs.mazums.ac.ir
1
admin
2322-553X
2322-4797
10.29252/jhs
en
jalali
1398
1
1
gregorian
2019
4
1
7
2
online
1
fulltext
fa
Air Born Bacteria Evaluation in The Kitchen Air of Restaurants in Babol City
مديريت خدمات بهداشتي و درماني
Management of health care services
پژوهشي
Original Article
<div style="text-align: justify;"><strong><em>Background and purpose:</em></strong> Bioaerosols enter into human body through various ways (inhalation, ingestion or skin absorption). The aim of this study was to investigate the type and density of the predominant bacteria in two seasons - cold and warm - in the kitchen air of restaurants.<br>
<strong><em>Materials and Methods:</em></strong> This descriptive cross-sectional study was conducted on the air of restaurants' kitchen in Babol. Sampling was performed by using a personal sampling pump with impinger tank using a flow rate of 4 l/min during 50 minutes. Counting the colonies in the air was determined in terms of CFU/m<sup>3</sup> and the type of grown bacteria was identified using different tests, such as Gram staining and biochemical methods. Temperature and humidity were recorded at the time of sampling, too. Totally, 120 samples of bacteria were taken from the indoor air of kitchens with and without air conditioning.<br>
<strong><em>Results:</em></strong> The results showed that the highest and lowest densities of bacteria in cold season were 15 CFU/m<sup>3</sup> and 63.7 CFU/m<sup>3</sup>, and in warm season, they were 19.6 CFU/m<sup>3 </sup>and 80 CFU/m<sup>3</sup>, respectively. The predominant bacteria were Gram-positive bacteria in the air of kitchen but Bacillus and Micrococcus were the most frequent.<br>
<strong><em>Conclusion:</em></strong> The results showed that due to humidity and the temperature (warmer), bacterial density was higher in summer than winter. The concentration of bacteria in the kitchen and restaurant was also less than WHO recommendation and guide values ACGIH (up to 500 CFU/m<sup>3</sup>), respectively. So, air quality was found to be good and acceptable in terms of the restaurant kitchen.<span dir="RTL"></span></div>
Bacteria, Air Pollution, Restaurant, Kitchen
39
48
http://jhs.mazums.ac.ir/browse.php?a_code=A-10-678-2&slc_lang=fa&sid=1
Fatemeh
Asgharzadeh
asgharzadeh.59@gmail.com
10031947532846006069
10031947532846006069
No
School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Majid
kermani
majidkermani@yahoo.com
10031947532846006070
10031947532846006070
No
School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Ahmad
Jonidi Jafari
jonidi.a@iums.ac.ir
10031947532846006071
10031947532846006071
Yes
School of Public Health, Iran University of Medical Sciences, Tehran, Iran
Sayede Sammane
Taheri Otaghsara
sstaheriotaghsara91@gmail.com
10031947532846006072
10031947532846006072
No
Student Research Committee, Mazandaran University of Medical Sciences, Sari, Iran.
Zahra
Geraili
geraili.stat@gmail.com
10031947532846006073
10031947532846006073
No
faculty of medicine, Babol University of Medical Sciences, Babol, Iran