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Biomedical subjects

M E Matthews

Publications and source records attributed to M E Matthews.

At least 19 recordsLinked to original sources
PubMed1996

Food safety: review and implications for dietitians and dietetic technicians.

Section 103 (d) of the Americans with Disabilities Act directs the secretary of health and human services to identify, publish, and annually review a list of pathogens transmitted via food contaminated by infected food handlers. The secretary is also directed to publish means by which diseases on the list are transmitted. The intent of the list is to protect disabled food handlers when they become ill and to provide managers with information for determining when to remove or reassign disabled food handlers who have infectious or communicable diseases to jobs that do not involve handling food. Pathogens often transmitted via food contaminated by infected food handlers are Salmonella typhi, Shigella species, Staphylococcus aureus, Streptococcus pyogenes, hepatitis A virus, and the Norwalk and Norwalk-like viruses. This article discusses section 103 (d) and for each of the six pathogens describes characteristics and growth requirements, types of foods involved in outbreaks, factors that contribute to foodborne outbreaks, and prevention and control measures. Human beings are the only reservoir of Sal typhi. The source of Shigella species is the intestinal tract of human beings and other primates. Human beings are the common reservoir of Staph aureus and Strep pyogenes. Staph aureus is frequently found in the nose and on the skin of healthy people, whereas Strep pyogenes is carried in the throat of infected or asymptomatic carriers. Foodborne viruses of public health concern originate in the human intestine. Foods that favor the multiplication of Sal typhi are often foods that require no cooking. Many outbreaks of foodborne disease attributed to Shigella species and viruses have been associated with salads. Moist, high-protein, and salty foods that have been cooked are most often involved in outbreaks of staphylococcal foodborne illness. Foods usually implicated in Strep pyogenes outbreaks are predominately composed of milk, eggs, or meat. Dietitians and dietetic technicians can use three approaches to reduce the incidence of foodborne disease attributed to food handlers: conducting training and education programs, implementing a Hazard Analysis and Critical Control Points system, and supporting certification of foodservice managers.

Disease Outbreaks↗
PubMed1992

Sequences from a family of bovine Y-chromosomal repeats.

A 307-bp Sau3AI fragment previously cloned by deletion enrichment from the bovine Y chromosome was used to isolate a larger lambda EMBL3A genomic cattle clone. The whole 13-kb insert did not give a sex-specific pattern of hybridization to Southern blots of cattle DNA. Subclones from this phage, however, did show that this fragment had a Y-chromosomal origin. It was estimated that at least 40% of the cattle Y chromosome is composed of repeated sequences related to those within these subcloned fragments. Sequences within these subclones are male-specific or male-enriched also in sheep, goats, and deer. Comparison of cattle and sheep homologues of these sequences reveals that much greater amplification and rearrangement have occurred on the cattle Y chromosome than on the sheep Y. The apparent insertion of sequences into cattle Y-specific sequences relative to the sheep homologues suggests possible mechanisms for the evolution of the artiodactyl Y chromosome.

Animals↗
PubMed1991

A DNA sequence that is present in both sexes of Artiodactyla is repeated on the Y chromosome of cattle, sheep, and goats.

We have cloned a 307-bp Sau3AI fragment of DNA from the bovine male genome by deletion enrichment. Although a single-copy homolog is present in the female cattle genome, the sequence (BRY.1) is repeated at a moderate and variable frequency only in males. This pattern occurs too in sheep and goats, but BRY.1 is found in equal amounts in both sexes of fallow deer and pigs, approximating single copy. The conservation of a homologous sequence over millions of years and its repetition exclusively on the Bovidae Y chromosome raise interesting questions concerning the origin, evolution, and possible function of this unusual element.

Animals↗
PubMed1991

Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities.

In this study we determined how consultant dietitians working in Wisconsin skilled nursing facilities distributed their time among contracted duties. At the time of the study, the 400 skilled nursing facilities in Wisconsin employed 160 consultant dietitians. Of these, 135 consultant dietitians were eligible to participate in the study. A mailed questionnaire was used to collect data on educational background, experience, and actual time spent in state-recommended functions, additional resident-care functions, and additional non-resident-care functions. Completed, usable questionnaires were returned by 65 (48%) of the 135 consultant dietitians. Data were analyzed statistically and presented as medians, means, and standard deviations. Mean time (minutes) consultant dietitians spent per resident admission activity was as follows: data collection, 31.3; care planning, 28.9; resident counseling, 18.5; medical record review, 17.7; discharge referral, 15.4. Mean time (minutes) consultant dietitians spent per month in other activities was as follows: facility evaluation, 75.3; student training, 120; allied staff training, 38.7; foodservice staff training, 46.8; technician training, 128; menu planning, 76.9; diet manual review, 21.6; quality assurance programs, 31.8; quality assurance audits, 34; report preparation for facility administrator, 33.4; and policy development, 32.8. Mean times reported in this study may be used as time guidelines by the state of Wisconsin for evaluating how skilled nursing facilities contract for services of consultant dietitians. Other state and federal regulatory agencies could use the time guidelines for comparison and verification until future studies provide more data on time standards for state-recommended functions, additional resident-care functions, and additional non-resident-care functions.

Consultants↗
PubMed1989

Development of an evaluation model for computer foodservice management systems.

Business evaluation practices were used to develop a model for postimplementation of a computer system in a foodservice. Four levels of success with a corresponding indicator for evaluation were identified as: I. Management Action--management implements data and reports; II. Management Change--management initiates use of system to find solutions to problems; III. Management Uses Analytical Approach--management uses system as a routine part of problem-solving; and IV. Management Change in Task-management's role changes as a result of the computer system. Five computer functions were identified for evaluation: integrity, performance, use, efficiency, and effectiveness. Criteria, measurements, standards, and actual sections were then developed for each function. An instrument was developed on the basis of the evaluation, including forms, questionnaires, learning experiences, and scenarios. The instrument was then applied to two computer foodservice management systems--a custom-designed system and a packaged software system. The instrument was applied to software systems by the scenario method. Five criteria with key indicators were developed to determine successful application of the instrument. The evaluation model and the final instrument developed and applied in this study should be useful to dietitians evaluating a computer system 6 to 12 months after implementation in their foodservice.

Computer Systems↗