Alborz University

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Background: The use of public places such as swimming pools and saunas, including ways of transmission of cutaneous fungal infections in humans. SO, Study the causes of opportunistic and pathogen fungi can be very useful in these areas to eliminate the contamination or reduce it and thus possible infection is prevent. Therefore, this study aimed to determine the fungal Contamination of Hamedan indoor Swimming Pools in 2016.

Methods: In this study, 3 indoor swimming pools of Hamedan, during 9 months 2016 in terms of fungal contamination were studied. To determine fungal contamination(saprophyte and dermatophyte) of the sample, Sampling of water in test tubes in a sterile screw and samples from different environmental surfaces in each pool (shower, dressing room surface, the chair and sit in the sauna, bath, platforms, around the pool) sterile carpet collection method was used. The samples separately on the specific media (Mycosyle Agar and SDA were inoculated and cultured using standard methods.

Results: Results of the present study showed that from all the 720 cultivated samples, 513sampleswere positive for one or more fungal contamination including 288 mould saprophyte 56.14%), 216 yeast saprophyte (42.1%) and 9 dermatophyte pathogenic fungi (1/75%).

Conclusion: The results of this study show that although most of fungal contamination were Saprophytic and few were dermatophyte, but the low number of fungal infections in dealing with host, High risk of developing asthma and allergic diseases are dangerous.

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Background: Spices are a rich source of powerful antioxidants and food flavors in the production and maintenance process that may be exposed to fungal contamination. The purpose of this study was to investigate the fungal contamination of various spices including curry, red pepper, black pepper, turmeric and cinnamon from some supermarkets in Hamedan.
Methods: In this cross-sectional study that was performed in the laboratory of Mycology, Veterinary Science Faculty in Bu Ali Sina University of Hamedan from March to July 2019, 100 samples of five types of spices including curry, black pepper, red pepper, turmeric and cinnamon, belonging to four brands,were selected from different regions of Hamedan. Serial dilutions 10^-1 to 10^-5were used to culture the prepared samples on mycological media. In the end, colonies were counted and examined.
Results: A total of 2167 colonies were isolated and identified from 6 fungal species of spices (642), cinnamon (973), turmeric (131),  and red pepper (421). Black pepper did not have fungal infections. Detected fungi mainly included Aspergillus niger (31%), Rhizopus spp (28%), Aspergillus flavus (22%), Penicillium spp (8%) respectively.
Conclusion: The results of this cross-sectional study indicate that there are high levels of fungal contaminations in current used spices, so that the highest fungal contamination was related to Aspergillus niger and the highest contamination was related to cinnamon and curry spices.