Volume 18, Issue 2 (9-2025)
ijhe 2025, 18(2): 361-374 |
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Kamarehie B, Irvani Mofard M, Khoshnamvand N, Samaei M, Azimi F, Tolabi A. Assessment and comparison of the disinfection effect of savory extract and ethanol in reducing the microbial load on surfaces, equipment, and hands of restaurant workers in Shiraz 1402. ijhe 2025; 18 (2) :361-374
URL: http://ijhe.tums.ac.ir/article-1-7022-en.html
URL: http://ijhe.tums.ac.ir/article-1-7022-en.html
Bahram Kamarehie1 
, Majid Irvani Mofard2 , Nahid Khoshnamvand *3 , Mohammadreza Samaei4 , Faramarz Azimi1 , Ali Tolabi1
, Majid Irvani Mofard2 , Nahid Khoshnamvand *3 , Mohammadreza Samaei4 , Faramarz Azimi1 , Ali Tolabi1
1- Department of Environmental Health Engineering, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran AND Environmental Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
2- Department of Environmental Health Engineering, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran
3- Department of Environmental Health Engineering, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran AND Environmental Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran ,Nahidkhoshnam92@gmail.com
4- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
2- Department of Environmental Health Engineering, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran
3- Department of Environmental Health Engineering, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran AND Environmental Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran ,
4- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
Abstract: (759 Views)
Background and Objective: Although hygiene standards are often not fully observed in the preparation of many foods, the demand for ready-made meals has increased due to urbanization and time constraints. This study aimed to investigate and compare the microbial load on surfaces, equipment, and restaurant workers' hands before and after disinfection with savory extract, and to compare its effectiveness with ethanol in restaurants across Shiraz.
Materials and Methods: Ten restaurants in Shiraz were selected through simple random sampling for this study. A total of 180 culture media were prepared to identify Staphylococcus aureus and Escherichia coli contamination. Microbial load was quantified using luminometry. Data were analyzed using descriptive statistics, including measures of central tendency and dispersion.
Results: Following intervention with savory extract, microbial analysis revealed maximum Staphylococcus aureus contamination (33 CFU) on workers' hands in Restaurant C, while Restaurant J showed the lowest contamination level (16 CFU). Notably, alcohol-based intervention completely eliminated both S. aureus and E. coli contamination (0 CFU) across all sampled restaurants.
Conclusion: The findings demonstrate significant deficiencies in both food contact surface sanitation and worker hand hygiene across the studied restaurants, posing substantial public health risks. These results underscore the critical need for: (1) enhanced food safety training programs for food handlers, (2) strict personal hygiene protocols, and (3) rigorous regulatory inspections to mitigate potential health hazards.
Materials and Methods: Ten restaurants in Shiraz were selected through simple random sampling for this study. A total of 180 culture media were prepared to identify Staphylococcus aureus and Escherichia coli contamination. Microbial load was quantified using luminometry. Data were analyzed using descriptive statistics, including measures of central tendency and dispersion.
Results: Following intervention with savory extract, microbial analysis revealed maximum Staphylococcus aureus contamination (33 CFU) on workers' hands in Restaurant C, while Restaurant J showed the lowest contamination level (16 CFU). Notably, alcohol-based intervention completely eliminated both S. aureus and E. coli contamination (0 CFU) across all sampled restaurants.
Conclusion: The findings demonstrate significant deficiencies in both food contact surface sanitation and worker hand hygiene across the studied restaurants, posing substantial public health risks. These results underscore the critical need for: (1) enhanced food safety training programs for food handlers, (2) strict personal hygiene protocols, and (3) rigorous regulatory inspections to mitigate potential health hazards.
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