Application of the stages of change model to dairy consumption among students of Shahrekord University of Medical Sciences

زمینه و هدف: الگوی مراحل تغییر در برخی از مطالعات به منظور شناخت مراحل تغییر رژیم غذایی به کار رفته است. این مطالعه با هدف بررسی کاربرد الگوی مراحل تغییر برای مصرف لبنیات در دانشجویان دانشگاه علوم پزشکی شهرکرد انجام شد. روش بررسی: در این مطالعه مقطعی 423 نفر از دانشجویان دانشگاه علوم پزشکی شهرکرد در سال 1390 بررسی شدند. نمونه گیری به روش تصادفی خوشه ای دو مرحله ای انجام شد. جهت جمع آوری اطلاعات از پرسشنامه 3 بخشی استفاده شد که شامل اطلاعات دموگرافیک، پرسشنامه استاندارد بسامد مصرف غذایی (FFQ) و پرسشنامه استاندارد مراحل تغییر بود. داده ها با استفاده از آزمون های آماری کای-اسکوئر، من ویتنی، کروسکال والیس و رگرسیون لجستیک در نرم افزار SPSS آنالیز شدند. یافته ها: میانگین سنی دانشجویان 3/3 ± 1/22 سال (با دامنه 35-18 سال) بود. 4/67 آن ها مونث و 21 متاهل بودند. بیشترین و کمترین فراوانی مصرف لبنیات به ترتیب مربوط به پنیر و کشک بود. اکثر دانشجویان (1/78) روزانه سهم کافی از لبنیات مصرف نمی کردند. در دانشجویان مجرد نسبت به افراد متاهل سهم مصرف روزانه لبنیات بیشتر بود (05/0>P). بررسی مصرف لبنیات بر اساس الگوی مراحل تغییر نشان داد که اکثر دانشجویان (1/24) در مرحله تفکر و کمترین آن ها در مرحله پیش از تفکر (4/10) بودند. 6/54 از دانشجویان در مراحل قبل از عمل (پیش از تفکر، تفکر و آمادگی) و 4/45 در مراحل بعد از عمل (اقدام و نگهداری) برای ایجاد تغییر بودند. نتیجه گیری: از نظر مدل فرا تئوری یا مراحل تغییر، بیشتر دانشجویان مورد بررسی در مراحل قبل از عمل به ویژه مرحله تفکر قرار داشتند همچنین اکثر دانشجویان سهم کافی از لبنیات مصرف نمی کردند؛ لذا این تئوری می تواند برای طراحی مداخلاتی جهت افزایش مصرف لبنیات در این گروه از جمعیت مناسب باشد

Distribution of \u3ci\u3eEscherichia coli\u3c/i\u3e Passaged through Processing Equipment during Ground Beef Production Using Inoculated Trimmings

The contamination of raw ground beef by Escherichia coli O157:H7 is not only a public health issue but also an economic concern to meat processors. When E. coli O157:H7 is detected in a ground beef sample, the product lots made immediately before and after the lot represented by the positive sample are discarded or diverted to lethality treatment. However, there is little data to base decisions on how much product must be diverted. Therefore, five 2,000-lb (907-kg) combo bins of beef trimmings were processed into 10-lb (4.54-kg) chubs of raw ground beef, wherein the second combo of meat was contaminated with a green fluorescent protein (GFP)–expressing strain of E. coli. This was performed at two different commercial ground beef processing facilities, and at a third establishment where ground beef chubs from the second grinding establishment were mechanically split and repackaged into 3-lb (1.36-kg) loaves in trays. The GFP E. coli was tracked through the production of 10-lb (4.54-kg) chubs and the strain could not be detected after 26.5% more material (500 lb or 227 kg) and 87.8% more material (1,840 lb or 835 kg) followed the contaminated combo at each establishment, respectively. Three-pound (1.36-kg) loaves were no longer positive after just 8.6% more initially noncontaminated material (72 lb or 33 kg) was processed. The GFP strain could not be detected postprocessing in any residual meat or fat collected from the equipment used in the three trials. These results indicate that diversion to a safe end point (lethality or rendering) of the positive lot of ground beef, plus the lot before and lot after should remove contaminated ground beef, and as such provides support for the current industry practice. Further, the distribution and flow of E. coli on beef trimmings through various commercial equipment was different; thus, each establishment needs to consider this data when segregating lots of ground beef and establishing sampling protocols to monitor production

Localized Chemical Decont- amination of Cattle Hides to Reduce Microbial Loads and Prevalence of Foodborne Pathogens

ABSTRACT hides of cattle have been shown to be the principal source of E. coli O157:h7 at slaughter. This project was conducted to determine if localized interventions are a viable option for cattle hide decontamination. Localized decontaminant treatments consisting of negative control (CT), warm water (h 2 O), 6.0% lactic acid (LA), 5.0% acetic acid (AA), and 2.7% sodium hydroxide (NaOh) were applied to the pattern lines of beef hides. Samples were collected before and after treatment application and from dressed carcass surfaces and were analyzed for aerobic bacterial plate counts (APC), total coliform count (TCC), biotype I E. coli count (ECC), E. coli O157:h7, and Salmonella. APCs on cattle hides were reduced by 0.11, 2.62, 2.30 and 1.66, TCCs were reduced by -0.09, 3.82, 3.76 and 3.63, and ECCs were reduced by -0.03, 3.77, 3.83 and 3.54 log CFu/400 cm 2 following application of h 2 O, LA, AA and NaOh, respectively. Prevalence of E. coli O157:h7 was reduced by -6.0%, 46.0%, 28.0% and 53.2% and Salmonella was reduced by -20.0%, 0% (none detected), 24.0% and 17.1% following application of h 2 O, LA, AA and NaOh, respectively. use of localized chemical interventions on cattle hides is an effective mechanism for reducing incoming loads of bacteria on hide surfaces and reducing foodborne pathogen prevalence on dressed carcasses