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Background & aim: The food that man needs is produced in a relatively long chain and after various stages of procurement, transportation, processing, storage, packaging and finally consuming, thus proper management of this chain is of great importance for providing health . The purpose of this study was to design and develop an appropriate and native model for controlling food health control in Kohgiluyeh and Boyer Ahmad Province using the experience and nutrition models of several developed countries and the views of experts and nutritionists.
 
Methods: The present study applied a qualitative-quantitative and applied-qualitative, descriptive and comparative method was used in a cross-sectional mannerin. At the initial design stage, the model initially identified several factors and program aspects Management and food safety, and food safety monitoring of food products in the country (province) and selected countries. Primary criteria and components of applied questionnaires were developed using the theory of nutrition experts and experts in this field, extracted, classified and tailored to the specific objectives of the study. To test the pattern with a survey approach by receiving the views through a questionnaire in three stages, the review and necessary amendments were made based on the proportion of each of the indicators and criteria. The methods of analysis are mainly descriptive and conceptual analysis, Structural modeling analysis tool and use of LaserLevel software.
 
Results: This model was developed in the form of 80 sub-components, and four main factors, including: factors affecting food control management 33 factors, 28 factors planning, organizing monitoring, 12 factors and factors influencing the financing of health control management Food is 7 factors.This pattern can be used as a framework for ensuring the quality and safety of the food industry. Finally, in order to determine the appropriateness of the proposed model and its adaptation to the needs and requirements of the industries and companies and food and nutrition management unit organizations, using the hierarchical analysis method, the importance coefficients of each dimension, components and indicators available in the pattern for the country of Kohgiluyeh and Boyerahmad Province.
 
Conclusion :This study may be useful in providing an appropriate management system for managing food health control in Kohgiluyeh and Boyerahmad Province, which provides the improvement of the state of health of the food industry, an appropriate technique for monitoring and control in organizations that are part of their duties in the field of food .
 
 

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Abstract
Background & aim: S-triazine, is one of the most widely used herbicides of estrazines, and             S-triazine, contains of atrazine, amtryn and prom ether. S-triazine is one of the most stable herbicides that pollute water resources.  This material is used for controlling broad-leaved weeds and corn. The purpose of this study was to determine the bioavailability of SBR bioreactor enzyme inhibitor, which was stimulated with hydrogen peroxide.
 
Methods: in this biodegradation enzyme study which took place in 2017, the toxin-induced enzymatic biodegradation of atrazine in a sequencing batch reactor (SBR) was performed. Synthetic sewage was prepared by dissolving 1 gram of atrazine powder in 1000 ml distilled water. Different stages of the experiment included enrichment of atrazine degrading bacteria and determination of initial concentration of atrazine (10025 mg / l), determination of the effect of hydrogen peroxide concentration (H2O2), determination of reaction time and microbial activity. The pH of the test was stationary at 7. The concentration of atrazine was measured by HPLC.
 
Results: The validity of this study was 72 days. The number of days required to completely eliminate atrazine was reduced and from 32 days in the first stage, it was reduced to 1 day. The optimal H2O2 / ATZ ratio was 11, with atrazine concentration of 25 mg / L with a concentration of 7.5 mmol per hour at the reaction time (HRT) of 24 hours completely eliminated. In atrazine concentrations, 25 and 100 mg / l were eliminated at 15 and 54 hours, respectively. With increasing atrazine concentration from 25 mg/l to 50 mg / l, the activity of the enzyme dehydrogenase increased from 8.8 to +9.7 TF/g _biomass.d. was increased.
 
Conclusion: Based on the results of this study, atrazine decomposition using peroxidase enzyme in the presence of hydrogen peroxide is an effective and novel biodegradable enzyme for the complete decomposition and removal of this pollutant from contaminated water and sewage.