Because Escherichia coli O157:H7 has been frequently associated with many foodborne outbreaks caused by consumption of leafy greens (lettuce, spinach, and celery), this study investigated the ability of deionized water, chlorine, and peroxyacetic acid to detach or inactivate stressed and unstressed cells of E. coli O157:H7 contaminating the surfaces of rocket salad leaves. E. coli O157:H7 cells stressed by acid, cold, starvation, or NaCl exposure, as well as unstressed cells, were inoculated on the surfaces of rocket salad leaves at 4°C. The effectiveness of two sanitizers (200 ppm of chlorine and 80 ppm of peroxyacetic acid) and deionized water for decontaminating the leaves treated with stressed and unstressed E. coli O157:H7 were evaluated during storage at 10 or 25°C for 0.5, 1, 3, and 7 days. It was found that washing with 80 ppm of peroxyacetic acid was more effective and reduced unstressed and stressed cells of E. coli O157:H7 by about 1 log CFU per leaf on the leaves. There was no apparent difference in the ability of stressed and unstressed cells to survive surface disinfection with the tested agents. Treatments to reduce viable E. coli O157:H7 cells on rocket leaves stored at 25°C were more effective than when used on those stored at 10°C. Washing with peroxyacetic acid or chlorine solution did not ensure the safety of rocket leaves, but such treatments could reduce the likelihood of water-mediated transfer of E. coli O157:H7 during washing and subsequent processing.

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Many people today, even those with a healthy body mass index (BMI), misperceive their body image and attempt an unhealthy diet regimen to lose weight. The present study aimed to investigate the distribution of weight-loss diet programs among undergraduate students at Al-Hussein Bin Talal University (AHU), Jordan, and to study the association of these strategies with students' BMI and health status. Materials and methods: 1,200 questionnaires were distributed for undergraduate students at AHU, then the data were collected and analyzed using SPSS version 21. Results:The results show that 43.53% (8.50% males & 91.50% females) of respondents were following weight-loss diet programs. Dieting students had a significantly higher mean BMI value (25.67±2.86), compared to non-dieting students (23.23±3.70). "To look better" was found to be the most common reason for trying a weight-loss diet program. Additionally, a significant correlation (p=0.008) was found between skipping breakfast and the occurrence of irregular and painful periods among dieting students. Conclusion: Weight-loss diet programs, which involve several unhealthy practices, are widely practiced among AHU undergraduate students, leading to the development of a variety of dietary side effects. Hence, more caution must be taken when attempting weight-loss diet programs.