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Escherichia coli O157 is a virulent food pathogen that can cause severe illness in humans. The number of cases is steadily rising and reached over 1,000 in 1999. Foods associated with E. coli O157 are primarily meat and meat products, but other foods have been implicated, including cheese, lettuce and fruit products. A particular problem for food manufacturers is that this organism may survive in acidic products, for example, fermented meats, apple juice and mayonnaise. Studies were done to evaluate the growth and survival of E. coli O157 in acid environments. It was shown that this organism could grow at a pH of 3.75 and could survive for seven days at pH 3.3 and six hours at pH 2.8 in the presence of 3 per cent (v/v) acetic acid. These data are of use to manufacturers of acid products to control the growth and survival of E. coli O157.

This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producing Escherichia coli (STEC) and methicillin-resistant Staphylococcus aureus (MRSA) in cheese samples by polymerase chain reaction (PCR) method.

Almost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.

The results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value of E. coli (102), total coliforms (104) and S. aureus (102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value of E. coli. Also, no significant difference (p > 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.

This research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

Salt (sodium chloride) is used in a variety of processed foods. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. The reasons for using salt can be divided into three broad categories: processing reasons, sensory (taste) reasons, and preservative reasons. In some cases it performs all three of these functions, and in many situations the distinction between them is not clear‐cut.

The purpose of this paper is to focus on the changing nature of healthcare service encounters by studying the phenomenon of triadic engagement incorporating interactions between patients, local and virtual networks and healthcare professionals.

An 18-month longitudinal ethnographic study documents interactions in naturally occurring healthcare consultations. Professionals (n=13) and patients (n=24) within primary and secondary care units were recruited. Analysis of observations, field notes and interviews provides an integrated picture of triadic engagement.

Triadic engagement is conceptualised against a two-level framework. First, the structure of triadic consultations is identified in terms of the human voice, virtual voice and networked voice. These are related to: companions’ contributions to discussions and the virtual network impact. Second, evolving roles are mapped to three phases of transformation: enhancement; empowerment; emancipation. Triadic engagement varied across conditions.

These changing roles and structures evidence an increasing emphasis on the responsible consumer and patients/companions to utilise information/support in making health-related decisions. The nature and role of third voices requires clear delineation.

Structures of consultations should be rethought around the diversity of patient/companion behaviours and expectations as patients undertake self-service activities. Implications for policy and practice are: the parallel set of local/virtual informational and service activities; a network orientation to healthcare; tailoring of support resources/guides for professionals and third parties to inform support practices.

Contributions are made to understanding triadic engagement and forwarding the agenda on patient-centred care. Longitudinal illumination of consultations is offered through an exceptional level of access to observe consultations.

Food can contain a variety of micro‐organisms such as the bacteria Salmonella and E. coli and the yeasts and moulds. The presence of micro‐organisms in foodstuffs can affect both the safety and quality of the product. Consequently, food manufacturers have developed food processing treatments that help preserve foods, by destroying the micro‐organisms that are present or by injuring them and thus preventing their growth. There are many sites within a bacterial cell that can become damaged when the bacteria are subjected to these food processing treatments. These sites include the genetic material of the cell (DNA, RNA) and also the cell membrane. Some bacteria have developed ways to survive some processing treatments. These include the production of heat shock and cold shock proteins that help the cell function normally under higher or lower temperatures than normal. Some treatments will cause irreparable damage and the cells will be destroyed. However, sometimes the damage will be repairable and the cells are able to repair and recover. The micro‐organisms that are destroyed by processing will not cause subsequent food poisoning or spoilage, but organisms that are injured and become repaired could cause subsequent food spoilage or poisoning. The uninjured cells will be those organisms that are most easily detected and enumerated by current microbiological methods. The results gained from use of these methods are used to assess the risks of food spoilage and safety. However, the injured bacteria must also be accounted for. These organisms can also pose a food safety and/or spoilage risk as they can repair if the conditions become favourable. Therefore suitable test methods to detect bacteria within foodstuffs should be developed.

Possible reasons for using kites to kill gazelles are comprehensively reviewed in this article. Even though they are now well inventoried and documented, desert kites are still not well understood, as exemplified by the recurrent controversies about their function and dating. According to the dominant view, kites were hunting structures used to drive and to mass kill large herds of wild ungulates, particularly gazelles. Although kites were intensively used during the Early Bronze Age, some of them could have been built and used before that. Beyond these issues, the cultural and socioeconomic aspects of the kites phenomenon are even less understood, and therefore, we focus on changing reasons for the long-lasting use of kites as hunting devices. We contend that the reasons why they were used during the period of utilization for hunting gazelles changed, in most cases, in response to socioeconomic development. It is hypothesized, for example, that, as a result of urban development, kites may have been increasingly (but not exclusively) used to kill gazelles to trade their products with urban communities and farmers, even though they had other uses as well which are also considered. The main hypothesis presented in this article enables diverse opinions about the types of uses and reasons for utilizing desert kites to be reconciled, including in particular varied reasons given in the literature about why they were used for killing gazelles.

The need for the improved implementation of information technology (IT) has been identified in both empirical and highly structured research studies as being critical to effective innovation and development at an industry and enterprise level. This need is greater in the construction industry as it has been relatively slow to embrace the full potential of IT‐based technologies. In an attempt to understand why the construction industry lags other industries in the uptake and effective implementation of IT, this study reports on an investigation of the Australian construction industry, which identifies the impediments or barriers to IT implementation and the most effective coping strategies to overcome them. A questionnaire‐based research approach was adopted for this purpose and a total of 134 valid survey responses were received from various architectural, engineering and construction professionals. The questionnaire was designed to identify perceptions of the most significant barriers to IT implementation and to determine the most “practical” and “effective” corresponding coping strategies to mitigate their effects at three decision‐making levels: Industry; Organization; and Project.

This chapter reviews developments in the intellectual and activist work of African feminists and gender scholars over the past two decades. African feminists and gender scholar activists have broken with dominant epistemologies to frame their own sites of knowledge production and feminist identity, reflecting shifting conditions in local and global contexts. The knowledge they generate is rooted in a tradition of scholarship, activism, and engagements with state institutions and with transnational and regional feminist movements. I discuss (1) contexts in which African feminist standpoints have emerged over the past 20 years, (2) developments in women and gender studies programs, and (3) ways in which African feminist scholars in the continent and diaspora have stimulated intellectual engagement and activism through feminist research and publishing, collaborative scholarship, influencing policy, and new forms of activism.

The product‐mix decision has received considerable attention in management accounting and economics literatures. However, many studies in these literatures are contradicting, inconclusive and lack rigorous analysis of this complex decision. They seek to develop weights for the products in the product mix based on one objective, to maximize the firm’s profit ability. But before developing these weights, the studies must first rank these products, Ranking is a complex endeavor since it is often driven by a multitude of hierarchical financial and non‐financial goals and objectives. Ranking is also difficult due to the use of complex concepts such as time, uncertainty, cost and interdependencies between accounting systems and manufacturing systems and among the products of the product mix. These concepts are inherently fuzzy and coextensively applied often with a confluence of variables operating simultaneously. This paper applies an advanced mathematical model to account for the product mix decision. The model combines the powers of fuzzy‐set theory (Zadeh, 1965) and the analytic hierarchy process (Saaty, 1978). The fuzzy‐analytic‐hierarchical process (FAHP), developed by de Korvin and Kleyle (1999), is sufficiently powerful to account for the ambiguous variables and the web of prioritized strategies and goals of cost leadership, product differentiation, financial objectives of earnings, cash flows and market share and non financial goals such as tradition and owners’ convictions and philosophies underlying the ranking of the products in the product mix. By way of example, the paper applies the FAHP model to rank order four products subject to these strategies and goals.