پديد آورندگان :
Almasi، Ali نويسنده Department of Environmental Engineering, Faculty of Public Health, Social Development and Health Promotion Research Centre, Kermanshah University Almasi, Ali , Dargahi، Abdollah نويسنده Student of Environmental Health Engineering, Faculty of Health, Kermanshah University of Medical Sciences Kermanshah, Iran Dargahi, Abdollah , Sadeghi، Ehsan نويسنده Department of Food Hygiene and Quality Control, Faculty of Public Health, Faculty of Public Health, Kermanshah University of Medical Science, Kerma Sadeghi, Ehsan , Safaipour، Nasrin نويسنده Bs of Environmental Health, Faculty of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran Safaipour, Nasrin
چكيده لاتين :
The fruits and vegetables are carrier microbial flora and in every stage of production, transportation, packaging, storage and sale to consumers are exposed to microbial contamination. Raw fruits and vegetables are suitable place for growing a variety of parasites and bacteria such as Shigella, Pseudomonas aeruginosa and Campylobacter that many of theirs can cause epidemic if the conditions have provide.
