What does 'quality' in higher education mean? Perceptions of staff, students and employers. 'Quality' in education is difficult to define. What is viewed as high quality by staff, students and employers must be identified so that universities can articulate their offer. Equally, helping students develop the graduate skills and attributes that employers value is essential. This project explored quality in higher education from the perspectives of undergraduate students, academic staff and employers. 340 students, 32 staff and 17 employers completed their respective questionnaires. Qualitative data was collected from students in focus groups. Results showed that employers most highly valued graduate personal qualities, while quality of teaching and learning, feedback and staff: student relationships were highly rated by staff and students. Students, while positive about the methods of teaching and learning used, expressed uncertainty about whether they were receiving a high quality education. Higher education institutions and academic staff must articulate the value of the academic offer more clearly to their students.

Background: Punica granatum L. or pomegranates, have been reported to have antimicrobial activity against a range of Gram positive and negative bacteria. Pomegranate formulations containing ferrous salts have enhanced although short-term, antibacteriophage activities which are rapidly diminished owing to instability of the ferrous combination. The aim of this study was to determine the antimicrobial activities of combinations of pomegranate rind extracts (PRE) with a range of metals salts with the added stabiliser vitamin C.

When Campylobacter jejuni NCTC 11351 was grown microaerobically in rich medium at 39°C, entry into stationary phase was followed by a rapid decline in viable numbers to leave a residual population of 1% of the maximum number or less. Loss of viability was preceded by sublethal injury, which was seen as a loss of the ability to grow on media containing 0.1% sodium deoxycholate or 1% sodium chloride. Resistance of cells to mild heat stress (50°C) or aeration was greatest in exponential phase and declined during early stationary phase. These results show that C. jejuni does not mount the normal phenotypic stationary-phase response which results in enhanced stress resistance. This conclusion is consistent with the absence of rpoS homologues in the recently reported genome sequence of this species and their probable absence from strain NCTC 11351. During prolonged incubation of C. jejuni NCTC 11351 in stationary phase, an unusual pattern of decreasing and increasing heat resistance was observed that coincided with fluctuations in the viable count. During stationary phase of Campylobacter coli UA585, nonmotile variants and those with impaired ability to form coccoid cells were isolated at high frequency. Taken together, these observations suggest that stationary-phase cultures of campylobacters are dynamic populations and that this may be a strategy to promote survival in at least some strains. Investigation of two spontaneously arising variants (NM3 and SC4) of C. coli UA585 showed that a reduced ability to form coccoid cells did not affect survival under nongrowth conditions.

SummaryEntero-haemorrhagic Escherichia coli O157:H7 is a zoonotic pathogen, responsible for a relatively small number of food poisoning and illness outbreaks each year, when compared with other food-borne bacteria capable of causing infections in the population. Nevertheless, E. coli O157:H7 is a bacterial pathogen associated with severe human illnesses including bloody diarrhoea and haemolytic uremic syndrome occurring in both outbreak and sporadic settings. In England and Wales approximately 1% of all laboratory-confirmed cases of food poisoning are the result of E. coli O157:H7; however, in Scotland this figure increases to 3%. When the size of the population is taken into account and the rate of E. coli O157:H7 confirmed cases per 100 000 population is examined, the rate of E. coli 0157:H7 infections in Scotland is much greater than England and Wales. The routes of transmission have changed over time, with new routes of transmission such as farm visits emerging. The prevalence of E. coli O157:H7 has a seasonal dependency, with greater faecal shedding of the organism in the warmer months; this is directly mirrored in the increased reporting of E. coli O157:H7 infection among hospitalized patients. This review attempts to suggest why this phenomenon occurs, paying particular attention to weather, animal movement and private water supplies.

Hospital acquired infections (HAI) are a major problem worldwide and controlling the spread of these infections within a hospital is a constant challenge. Recent studies have highlighted the antimicrobial properties of copper and its alloys against a range of different bacteria. The objective of this study was to evaluate the antimicrobial properties of copper compared to stainless steel against a range of clinically important pathogens. These pathogens consisted of five isolates of each of the following organisms; meticillin resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa, Escherichia coli, vancomycin-resistant Enterococci (VRE) and Panton-Valentine Leukocidin positive community acquired-MSSA (PVL positive CA-MSSA). MRSA, P. aeruginosa, E. coli, and CA-MSSA isolates were not detectable after a median time of 60 minutes. No detectable levels for all VRE isolates were determined after a median time of 40 minutes. However, for all isolates tested the stainless steel had no effect on the survival of the bacteria and levels remained similar to the time zero count. The results of this study demonstrate that copper has a strong antimicrobial effect against a range of clinically important pathogens compared to stainless steel and potentially could be employed to aid the control HAI.