WorldWideScience

Sample records for food handling practices

  1. Sanitary Conditions of Food Vending Sites and Food Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication for Food Hygiene and Safety

    OpenAIRE

    Okojie, P. W.; Isah, E. C.

    2014-01-01

    Objective. To determine the sanitary conditions of vending sites as well as food handling practices of street food vendors in Benin City, Nigeria. Methodology. A descriptive cross-sectional study was done using an observational checklist and researcher-administered questionnaire. 286 randomly selected vending units were surveyed, and their operators interviewed on their food handling practices. Results. A higher proportion, 259 (90.5%), of the observed vending sites appeared clean. The follow...

  2. Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

    OpenAIRE

    Gul F. Aygen

    2012-01-01

    This study examines Turkish consumers’ perceptions and knowledge of safe food handling practices. Theirattitudes, opinions, and self-reported practices in the purchase, transportation, storage, preparation, andconsumption of food were studied. Data was collected from a total of 440 consumers living in Istanbul, Turkeythrough the use of a self-administered, structured, and undisguised questionnaire. A combination of stratified andsystematic random sampling was used based on the incidence of ha...

  3. Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

    Directory of Open Access Journals (Sweden)

    Gul F. Aygen

    2012-11-01

    Full Text Available This study examines Turkish consumers’ perceptions and knowledge of safe food handling practices. Theirattitudes, opinions, and self-reported practices in the purchase, transportation, storage, preparation, andconsumption of food were studied. Data was collected from a total of 440 consumers living in Istanbul, Turkeythrough the use of a self-administered, structured, and undisguised questionnaire. A combination of stratified andsystematic random sampling was used based on the incidence of having or not having experienced food-relatedillness within the past year. Significant differences were found to exist in the perceptions, opinions, knowledge,and self-reported practices of those who had experienced food-borne illness in the past twelve months versusthose who had not. Significant differences were also found with respect to various demographic variables,especially, with respect to age and education levels. Implications of the study for various parties, namely,consumers, producers, retailers, and the state together with further research are also presented in the paper. Theseimplications may be applicable in different countries as well, since food-borne diseases experienced due to badfood-handling practices still present a major challenge to peoples’ health, in both the developed and thedeveloping world.

  4. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria.

    Science.gov (United States)

    Symes, Sally; Goldsmith, Paul; Haines, Heather

    2015-07-01

    Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods. PMID:26197293

  5. Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels.

    Science.gov (United States)

    Serafim, A L; Hecktheuer, L H R; Stangarlin-Fiori, L; Medeiros, L B; Martello, L; Machado, C E

    2015-11-01

    Because of the major international-level events that have recently been held in Brazil, concerns about the sensory and hygienic-sanitary conditions of food have increased. The objective of this study was to evaluate the implementation of good handling practices in food and beverage areas of hotels, with and without outsourced professional intervention. We evaluated 19 food and beverage areas in hotels in Porto Alegre, Rio do Sul, Brazil, using a checklist that was developed by a municipal surveillance team based on existing laws for good handling practices. The evaluation was done by a skilled professional in the food safety area on two occasions, at the beginning of the study (January to May 2013) and at the end (July to November 2014), and the establishments were classified as good, regular, or poor. After the baseline evaluation, an action plan listing the noncompliance found at each location was given to those responsible for the establishments, and a period of 1 year 6 months was stipulated for improvements to be made. In the repeat evaluation, those responsible for the establishments were asked whether they had hired an outsourced professional to assist them in the improvements. The hotels showed improvement during the repeat evaluation, but a significant increase in the percentage of overall adequacy was seen only in the food and beverages areas of the 12 hotels that used the intervention of an outsourced professional. The better percentage of adequacy in establishments with outsourced professional intervention underlines the importance of an external and impartial view of routine activities in the implementation of good handling practices. PMID:26555528

  6. Shell egg handling and preparation practices in food service establishments in Finland.

    Science.gov (United States)

    Lievonen, S; Ranta, J; Maijala, R

    2007-10-01

    Foodborne outbreaks are often reported to be acquired at food service establishments. As a part of a quantitative risk assessment on the consumer risk of contracting Salmonella infection via shell eggs, we studied how small, medium, and large restaurants, institutional kitchens, and staff canteens (n=171) purchase, store, and use shell eggs. In addition, we estimated the fraction of raw and undercooked risky egg dishes among all egg dishes served in food service establishments of different sizes and types. The majority of establishments used shell eggs (78%), purchased eggs once per week (39%), and stored eggs at cool temperatures (82%). The size of the food service establishment had a less significant effect on shell egg preparation and handling practices than the type of the establishment. In particular, restaurants and institutional kitchens differed from each other. Restaurants purchased shell eggs more frequently, were more likely to store them at room temperature, stored shell eggs for a shorter period, and were more likely to prepare undercooked egg dishes than institutional kitchens. It was predicted that 6 to 20% of all different egg dishes prepared in a single randomly chosen food service establishment would be risky egg dishes with a 95% Bayesian credible interval of 0 to 96%, showing uncertainty because of the variability between kitchens and uncertainty in kitchen type-specific parameters. The results indicate that although most Finnish food service establishments had safe egg handling practices, a substantial minority expressed risky behavior. Compared with the egg consumption patterns in private Finnish households, however, practices in food service establishments did not prove to be more prone to risk. PMID:17969607

  7. Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences.

    Science.gov (United States)

    Ellis, Jason D; Arendt, Susan W; Strohbehn, Catherine H; Meyer, Janell; Paez, Paola

    2010-11-01

    Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation. PMID:21219719

  8. Toward Improving Food Safety in the Domestic Environment: A Multi-Item Rasch Scale for the Measurement of the Safety Efficacy of Domestic Food-Handling Practices

    OpenAIRE

    Fischer, A.R.H.; Frewer, L.J.; Nauta, M.J.

    2006-01-01

    To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food. To realize improvements in public health, it is necessary to develop interventions that match the needs of individual consumers. Successful intervention strategies are therefore contingent on identifying not only the practices that are important for consumer protection, but also barriers that prevent consumers from responding to these inte...

  9. KNOWLEDGE OF HAND WASHING AND FOOD HANDLING PRACTICES OF THE STREET FOOD VENDORS OF AGARTALA, A NORTH EASTERN CITY OF INDIA .

    OpenAIRE

    Taranga; Himadri

    2013-01-01

    ABSTRACT: OBJECTIVES: To assess the knowledge o f hand washing and food handling practices of the street food vendors. STUDY DESIGN: Community based cross - sectional study conducted in Agartala municipal area. METHODS: Structured interview schedule was administered to 234 street food vendors selected by probability proportionate to size sampling technique during 1 st July to 31 st August 2011. Microsoft Excel and Epi - info version - ...

  10. Practices of Handling

    DEFF Research Database (Denmark)

    Ræbild, Ulla

    Abstract While few will dispute the idea that fashion designers relate to the notion of the body in their work practice, the actual embodied engagement of the designer, and the role that the personal bodies of the designers play in processes of fashion design, is an underexposed although nascent...... area within fashion research. This paper proposes an understanding of the work process of fashion designers as practices of handling comprising a number of embodied methodologies tied to both spatial and temporal dimensions. The term handling encompasses four meanings. As a verb it is literally to...... meanings seem to merge in the fashion design process, thus opening up for an embodied engagement with matter that entails direction giving, organizational management and negotiation. By seeing processes of handling as a key fashion methodological practice, it is possible to divert the discourse away from a...

  11. KNOWLEDGE OF HAND WASHING AND FOOD HANDLING PRACTICES OF THE STREET FOOD VENDORS OF AGARTALA, A NORTH EASTERN CITY OF INDIA .

    Directory of Open Access Journals (Sweden)

    Taranga

    2013-10-01

    Full Text Available ABSTRACT: OBJECTIVES: To assess the knowledge o f hand washing and food handling practices of the street food vendors. STUDY DESIGN: Community based cross - sectional study conducted in Agartala municipal area. METHODS: Structured interview schedule was administered to 234 street food vendors selected by probability proportionate to size sampling technique during 1 st July to 31 st August 2011. Microsoft Excel and Epi - info version - 6 were used for data entry and analysis and p ? 0.05 was considered significant. RESULTS: One hundred and seventeen vendors (50% were aged between 30 – 40 years and 98.29% were males. Forty eight (20.5% vendors were illiterate and 40.2% vendors were from rural areas. One hundred and five vendors (44.9% with primary and 78 (32.1% with secondary level education knew that unclean hands and dishes can transmit diseases while serving roadside foods. 58.3%, 6 1.9%, and 69.23% of the vendors were illiterate, primary and secondary educated respectively. Majority of them were not using soap for washing hands. 87.5%, 58.09%, 74.3% and 50% of the illiterate, primary educated, secondary educated, and senior secondary educated vendors did not use detergent for washing dishes before and after each serving. One hundred and sixty five (70.5% vendors stored unsold food for the next day, while 29.1% of the vendors discarded the left - over food. CONCLUSIONS: Basic food safet y knowledge and practice of hygiene and sanitation by the street food vendors was found to be inadequate. Issuing of food license to them should be subjected to fulfillment the above conditions or they should be trained regarding safe food handling.

  12. Basics for Handling Food Safely

    Science.gov (United States)

    USDA Photo United States Department of Agriculture Food Safety and Inspection Service F F o o o o d d S S af a e f t e y t I y nf ... warming trays. Keep food cold by nesting The Food Safety and Inspection ... Agriculture responsible for ensuring that the nation’s commercial supply ...

  13. 21 CFR 1250.35 - Health of persons handling food.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Health of persons handling food. 1250.35 Section 1250.35 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION INTERSTATE...

  14. Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

    OpenAIRE

    Al-Bahry S. N.; Mahmoud I. Y.; Al-Musharafi S. K.; Sivakumar N.

    2014-01-01

    Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five diffe...

  15. Irradiated food: too hot to handle?

    International Nuclear Information System (INIS)

    This article discusses current arguments for and against the irradiation of food for human consumption. The technique, which involves bombarding batches of food with gamma rays, x rays or accelerated electrons, is claimed to halt spoilage, kill bacteria and thus extend the shelf-life of various foodstuffs. Irradiated foods are at present indistinguishable from non-irradiated food and this problem may not be solved before the government's bill legalizes the process. Opponents claim the technique may not be safe and that the food industry may use it to fool consumers into buying rotten foods. Proponents say that even though many foods, such as poultry, seafood, fruits, vegetables and spices may be treated, it is unlikely that more than a small proportion will be. They reject safety worries as alarmist exaggeration. (UK)

  16. Problems of food handling and trade in ASEAN

    International Nuclear Information System (INIS)

    The ASEAN countries (Indonesia, Malaysia, Brunei, the Philippines, Singapore and Thailand) with a population of some 280 million population is a major producer of several food commodities and also a large, and growing, market for many food items. The handling of food products in ASEAN is undertaken under many constraints, related mainly to small and traditional production structures with less than efficient distribution and marketing systems. Activities of the ASEAN Food Handling Project in promoting more efficient food handling methods and technologies in ASEAN are discussed in relation to the existing post harvest losses (50% in fish, 30% in grains and 20-40% in fruits and vegetables) and attempts to reduce these. Activities in this project include training courses and the establishment of laboratories as training and research centres pilot packing houses for fruit and vegetable handling, improvement of transportation systems for fish and livestock, and improvement of post harvest grain handling technologies. The extent of food trade in ASEAN is assessed and problems of food handling and trade are discussed, with special focus on problems of standardization of quality, and tariff and non-tariff barriers for external trade. (author)

  17. Primer on tritium safe handling practices

    Energy Technology Data Exchange (ETDEWEB)

    1994-12-01

    This Primer is designed for use by operations and maintenance personnel to improve their knowledge of tritium safe handling practices. It is applicable to many job classifications and can be used as a reference for classroom work or for self-study. It is presented in general terms for use throughout the DOE Complex. After reading it, one should be able to: describe methods of measuring airborne tritium concentration; list types of protective clothing effective against tritium uptake from surface and airborne contamination; name two methods of reducing the body dose after a tritium uptake; describe the most common method for determining amount of tritium uptake in the body; describe steps to take following an accidental release of airborne tritium; describe the damage to metals that results from absorption of tritium; explain how washing hands or showering in cold water helps reduce tritium uptake; and describe how tritium exchanges with normal hydrogen in water and hydrocarbons.

  18. Food handling and mastication in the carp (Cyprinus carpio L.)

    OpenAIRE

    Sibbing, F.A.

    1984-01-01

    The process of food handling in the common carp ( Cyprinus carpio L.) and its structures associated with feeding are analyzed. The aim of this study is to explain the relation between the the architecture of the head and its functions in food processing and to determine the specializations for some food types and the consequent restrictions for others. Such information improves our understanding of the trophic interrelations between different fish species living together in one community.- Cy...

  19. Trends in U.S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010.

    Science.gov (United States)

    Fein, Sara B; Lando, Amy M; Levy, Alan S; Teisl, Mario F; Noblet, Caroline

    2011-09-01

    Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers. PMID:21902921

  20. Handling of bulk solids theory and practice

    CERN Document Server

    Shamlou, P A

    1990-01-01

    Handling of Bulk Solids provides a comprehensive discussion of the field of solids flow and handling in the process industries. Presentation of the subject follows classical lines of separate discussions for each topic, so each chapter is self-contained and can be read on its own. Topics discussed include bulk solids flow and handling properties; pressure profiles in bulk solids storage vessels; the design of storage silos for reliable discharge of bulk materials; gravity flow of particulate materials from storage vessels; pneumatic transportation of bulk solids; and the hazards of solid-mater

  1. Survey of tritiated oil sources and handling practices

    International Nuclear Information System (INIS)

    Tritium interactions with oil sources (primarily associated with pumps) in tritium-handling facilities can lead to the incorporation of tritium in the oil and the production of tritiated hydrocarbons. This results in a source of radiological hazard and the need for special handling considerations during maintenance, decontamination, decommissioning and waste packaging and storage. The results of a general survey of tritiated-oil sources and their associated characteristics, handling practices, analysis techniques and waste treatment/storage methods are summarized here. Information was obtained from various tritium-handling laboratories, fusion devices, and CANDU plants. 38 refs., 1 fig

  2. Microbiological surveillance of food handling at NASA-MSFC

    Science.gov (United States)

    Beyerle, F. J.

    1973-01-01

    A microbiological surveillance program of cafeterias and snack bars was conducted to supplement the inspections by NASA Medical Center personnel and to gather information for cafeteria management to pinpoint areas of possible contamination. The work conducted under the program from its inception in January, 1972, to its termination on September 15, 1972 is summarized. Ten food handling facilities were included in the surveillance at NASA-MSFC.

  3. Food Preparation, Practices, and Safety In The Hmong Community

    OpenAIRE

    MIGUEL A. PÉREZ; Long Julah Moua; Helda Pinzon-Perez

    2007-01-01

    Foodborne illnesses are syndromes that are acquired as a result of eating foods that contain sufficient quantities of poisonous substances or pathogens. Cultural practices place the Hmongat an increased risk for food borne illnesses resulting from improper food handling, preparation, and storage. The risk for illness is further complicated by the fact that the Hmong have verylimited knowledge about food-borne disease and they find themselves in a situation in which they cannot control the spa...

  4. TO STUDY ON AWARENESS OF THE KITCHEN HOLDERS AND HOME MAKERS REGARDING SAFETY AND SANITARY HANDLING OF FOOD PRODUCT

    OpenAIRE

    Pooja Verma; Sunita Mishra

    2014-01-01

    Background: The chances of food contamination largely depend on the health status of food handlers & their hygiene behaviors and practices. The present study was conducted to assess health status of food handlers and kitchen holders, working in kitchen. Objective. : To assess the awareness of the kitchen holders and home makers regarding safety and sanitary handling of food product. Methodology: The study was carried out using the following tools for the analyze the awarenes...

  5. Ground beef handling and cooking practices in restaurants in eight States.

    Science.gov (United States)

    Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

    2013-12-01

    Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef. PMID:24290692

  6. Practices of Handling : On embodied methodology in professional fashion design

    DEFF Research Database (Denmark)

    Ræbild, Ulla

    Abstract While few will dispute the idea that fashion designers relate to the notion of the body in their work practice, the actual embodied engagement of the designer, and the role that the personal bodies of the designers play in processes of fashion design, is an underexposed although nascent area within fashion research. This paper proposes an understanding of the work process of fashion designers as practices of handling comprising a number of embodied methodologies tied to both spatial and temporal dimensions. The term handling encompasses four meanings. As a verb it is literally to touch, pick up, carry, or feel with the hands. Figuratively it is to manage, deal with, direct, train, or control. Additionally, as a noun, a handle is something by which we grasp or open up something. Lastly, handle also has a Nordic root, here meaning to trade, bargain or deal. Together all four meanings seem to merge in the fashion design process, thus opening up for an embodied engagement with matter that entails direction giving, organizational management and negotiation. By seeing processes of handling as a key fashion methodological practice, it is possible to divert the discourse away from a dichotomized idea of design as combined, alternating or parallel processes of thinking and doing. In other words, the notion of handling is not about reflection in or on action, as brought to the fore by Scho?n (1984), but about reflection as action. Below the methodological macro level of handling, the paper introduces four ways whereby fashion designers apply their own bodies as tools for design; a) re-activating past garment-design experiences, b) testing present garment-design experiences c) probing for new garment-design experiences and d) design of future garment experiences by body proxy. The paper is based on the Ph.D. thesis Addressing the Body – methodological practises in professional fashion design finalised October 2014 (Ræbild, in press)

  7. Theoretical Insights for Practical Handling of Pressurized Fluids

    Science.gov (United States)

    Aranda, Alfonso; Rodriguez, Maria del Prado

    2006-01-01

    The practical scenarios discussed in a chemistry or chemical engineering course that use solid or liquid reactants are presented. Important ideas to be considered when handling pressurized fluids are provided and three typical examples are described to enable students develop secondary skills such as the selective search of data, identification of…

  8. TO STUDY ON AWARENESS OF THE KITCHEN HOLDERS AND HOME MAKERS REGARDING SAFETY AND SANITARY HANDLING OF FOOD PRODUCT

    Directory of Open Access Journals (Sweden)

    Pooja Verma

    2014-09-01

    Full Text Available Background: The chances of food contamination largely depend on the health status of food handlers & their hygiene behaviors and practices. The present study was conducted to assess health status of food handlers and kitchen holders, working in kitchen. Objective. : To assess the awareness of the kitchen holders and home makers regarding safety and sanitary handling of food product. Methodology: The study was carried out using the following tools for the analyze the awareness of the kitchen holders and home makers regarding safety and sanitary handling of food product. Self designed questionnaire was used in the study. Statistical Analysis: SPSS Statistic 20 for statistical processing. Descriptive statistics of frequency to analyze general characteristics, and food contamination pattern. Results and Discussion: Both male and female are not much aware about food contamination. But females were keep their kitchen clean and dry and having good sanitary habits more than male so females are much aware than male about food handling practices. Conclusion: The health status and the level of personal hygiene of the food handlers in the eating establishments were found to be unsatisfactory. Food hygiene can be best promoted by educating the kitchen holders about personal hygiene.

  9. Novel Additive Manufacturing Pneumatic Actuators and Mechanisms for Food Handling Grippers

    Directory of Open Access Journals (Sweden)

    Carlos Blanes

    2014-07-01

    Full Text Available Conventional pneumatic grippers are widely used in industrial pick and place robot processes for rigid objects. They are simple, robust and fast, but their design, motion and features are limited, and they do not fulfil the final purpose. Food products have a wide variety of shapes and textures and are susceptible to damaged. Robot grippers for food handling should adapt to this wide range of dimensions and must be fast, cheap, reasonably reliable, and with cheap and reasonable maintenance costs. They should not damage the product and must meet hygienic conditions. The additive manufacturing (AM process is able to manufacture parts without significant restrictions, and is Polyamide approved as food contact material by FDA. This paper presents that, taking the best of plastic flexibility, AM allows the implementation of novel actuators, original compliant mechanisms and practical grippers that are cheap, light, fast, small and easily adaptable to specific food products. However, if they are not carefully designed, the results can present problems, such as permanent deformations, low deformation limits, and low operation speed. We present possible solutions for the use of AM to design proper robot grippers for food handling. Some successful results, such as AM actuators based on deformable air chambers, AM compliant mechanisms, and grippers developed in a single part will be introduced and discussed.

  10. Review: Lyn Richards (2005). Handling Qualitative Data: A Practical Guide

    OpenAIRE

    Miller, Robert L.

    2006-01-01

    Handling Qualitative Data: A Practical Guide ist ein Einführungsbuch, das sich mit dem gesamten Forschungsprozess von der anfänglichen Konzeptualisierung eines Projekts über die Datenerhebung und die Datenauswertung bis hin zur Veröffentlichung der Ergebnisse befasst. Die Autorin, Lyn RICHARDS, hat selbst zwei wichtige qualitative Softwareprogramme entwickelt, NUD*IST und NVivo, wobei ihr Buch bei der Verwendung unterschiedlichster qualitativer Software hilfreich sein kann. Die Autorin konzen...

  11. Control of food irradiation facilities and good irradiation practices

    International Nuclear Information System (INIS)

    Expansion of irradiation facilities employing commercial scale processes is evident in several countries. The list compiled by the Food Preservation Section of the Joint FAO/IAEA Division, Vienna (April 1988) showed that 34 counties have approved the use of irradiation process for more than 40 food commodities. In Asia and the Pacific Region, the main commercial application of irradiation process is still the sterilization of medical devices but applications to food processing are on the rise. To ensure the safety of irradiated foods, laws and regulations have to be promulgated to govern the facilities, the operations and the products. In most cases, there may be more than one governmental agency involved in regulatory control. The control activities include licensing/registration of a food irradiation premises as a food processing plant, registration of irradiated food in accordance with prescribed standards and regulating labelling practice as well as regularly conducting a comprehensive inspection of the facilities. The quality control programme must cover all aspects of treatment, handling, and distribution. It is emphasized that, as with all food technologies, effective quality control systems needs to be installed and adequately monitored at critical control points at the irradiation facility. Foods should be handled, stored, and transported according to GMP before, during, and after irradiation. Only foods meeting microbiological criteria and other quality standards should be accepted for irradiation. Besides, good irradiation practice (GIP) is also a fundamental principle of practice required specifically for food irradiation. With this recognition, the International Consultative Group on Food Irradiation (ICGFI) has elaborated a set of eight codes of GIP. The quality control system would also include proper packaging suitable for the product. Additional use of a logo to identify irradiated food should be permitted and may even become recognized as a symbol of quality. (author)

  12. 77 FR 34212 - Irradiation in the Production, Processing, and Handling of Food

    Science.gov (United States)

    2012-06-11

    ... April 11, 2007 (72 FR 18263), FDA announced that a food additive petition (FAP 7M4768) had been filed by... Production, Processing, and Handling of Food AGENCY: Food and Drug Administration, HHS. ACTION: Final rule... commonly used for food processing, such as cooking, toasting, and grilling. The carbon dioxide laser...

  13. Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

    Science.gov (United States)

    Kosa, Katherine M; Cates, Sheryl C; Bradley, Samantha; Godwin, Sandria; Chambers, Delores

    2015-07-01

    Numerous cases and outbreaks of Salmonella infection are attributable to shell eggs each year in the United States. Safe handling and consumption of shell eggs at home can help reduce foodborne illness attributable to shell eggs. A nationally representative Web survey of 1,504 U.S. adult grocery shoppers was conducted to describe consumer handling practices and consumption of shell eggs at home. Based on self-reported survey data, most respondents purchase shell eggs from a grocery store (89.5%), and these eggs were kept refrigerated (not at room temperature; 98.5%). As recommended, most consumers stored shell eggs in the refrigerator (99%) for no more than 3 to 5 weeks (97.6%). After cracking eggs, 48.1% of respondents washed their hands with soap and water. More than half of respondents who fry and/or poach eggs cooked them so that the whites and/or the yolks were still soft or runny, a potentially unsafe practice. Among respondents who owned a food thermometer (62.0%), only 5.2% used it to check the doneness of baked egg dishes when they prepared such a dish. Consumers generally followed two of the four core "Safe Food Families" food safety messages ("separate" and "chill") when handling shell eggs at home. To prevent Salmonella infection associated with shell eggs, consumers should improve their practices related to the messages "clean" (i.e., wash hands after cracking eggs) and "cook" (i.e., cook until yolks and whites are firm and use a food thermometer to check doneness of baked egg dishes) when preparing shell eggs at home. These findings will be used to inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella infection. PMID:26197282

  14. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    Science.gov (United States)

    Lyons, Shawn M.; Harrison, Mark A.; Law, S. Edward

    2011-06-01

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (pperacetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic-nozzle sprays.

  15. Food for talk: discursive identities, food choice and eating practices

    OpenAIRE

    Sneijder, P.W.J.

    2006-01-01

    This thesis focuses on the construction and use of identities in food interaction. Insights from discursive psychology and conversation analysis are drawn upon to examine the interactional functions of identities in online food talk.Discursive psychology (DP) explores how psychological themes, such as identity, are handled and managed in discourse, by participants themselves. The main principle of this approach is that talk is action-oriented. Rather than assuming a cognitive basis for identi...

  16. Liberalisation of municipal waste handling : compatible with sustainable practices?

    DEFF Research Database (Denmark)

    Busck, Ole Gunni

    2006-01-01

    Liberalisation of municipal waste handling: How are sustainable practices pursued? In the process of liberalization of public services in Europe contracting out the collection of municipal waste has surged. Research in Denmark has shown that municipalities in general have pursued a narrow policy of price reductions in stead of quality demands in both environmental and working environmental terms. A recent study showed major deficits in the capacities of the municipalities to administer qualitative requirements in the tender process and to manage the contracts as an integral part of a scheme for improved performance of municipal waste management. The study stresses the need for training and guidance of municipal administrators. Highlighting ‘best practice’ examples the study shows, however, that it is perfectly possible to end up with quality service on contract. It takes a mixture of careful design of requirement specifications in the tender material and deployment of resources to follow up on the contract and cooperate with the contractor in problem-solving. The study finds the municipalities in a key position to break the ‘vicious circle’ of renouncement of responsibility, untamed market forces and low quality performance. By assuming responsibility, setting and following up on high quality standards the tender instrument presents an additional instrument to legislation and market based means to institutionalize more sustainable practices in waste management

  17. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    International Nuclear Information System (INIS)

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic-nozzle sprays.

  18. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    Energy Technology Data Exchange (ETDEWEB)

    Lyons, Shawn M; Harrison, Mark A [Food Science and Technology Department, University of Georgia, Athens, GA, 30602-2610 (United States); Law, S Edward, E-mail: edlaw@engr.uga.edu [Biological and Agricultural Engineering Department, Applied Electrostatics Laboratory www.ael.engr.uga.edu, University of Georgia, Athens, GA, 30602-4435 (United States)

    2011-06-23

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic-nozzle sprays.

  19. Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

    Science.gov (United States)

    Al-Sakkaf, Ali

    2015-09-01

    New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. PMID:23945085

  20. School Food Practices of Prospective Teachers

    Science.gov (United States)

    Rossiter, Melissa; Glanville, Theresa; Taylor, Jennifer; Blum, Ilya

    2007-01-01

    Background: Schoolteachers can affect students' eating habits in several ways: through nutrition knowledge, positive role modeling, and avoidance of unhealthy classroom food practices. In this study, the knowledge, attitudes, and eating behaviors of prospective teachers as determinants of intended classroom food practices and the school…

  1. School Food Practices of Prospective Teachers

    Science.gov (United States)

    Rossiter, Melissa; Glanville, Theresa; Taylor, Jennifer; Blum, Ilya

    2007-01-01

    Background: Schoolteachers can affect students' eating habits in several ways: through nutrition knowledge, positive role modeling, and avoidance of unhealthy classroom food practices. In this study, the knowledge, attitudes, and eating behaviors of prospective teachers as determinants of intended classroom food practices and the school…

  2. Food safety knowledge and practices of young adults.

    Science.gov (United States)

    Green, Eric J; Knechtges, Paul L

    2015-06-01

    The objective of the study described in this article was to ascertain the food safety knowledge and practices of undergraduate students attending a major American university. The study participants were undergraduate college students (mean age 18.9 +/- 1.14 SD) enrolled in a required health course. The students were invited to take a validated food safety knowledge questionnaire as part of a health risk behavior online survey. The 786 respondents indicated their food is most often prepared at on-campus dining facilities and the majority of the students (72%) felt they were "unlikely or "very unlikely" at risk of foodborne disease. The mean food safety knowledge score of the participants was 10.23 (43%) +/- 4.13 SD (25%-60%), indicating the study population overall has poor knowledge of safe food practices. As a result, food safety educational initiatives and awareness campaigns should be developed to better inform young adults about safe food handling practices and habits. PMID:26058218

  3. Food Preparation, Practices, and Safety In The Hmong Community

    Directory of Open Access Journals (Sweden)

    Miguel A. Pérez

    2007-01-01

    Full Text Available Foodborne illnesses are syndromes that are acquired as a result of eating foods that contain sufficient quantities of poisonous substances or pathogens. Cultural practices place the Hmongat an increased risk for food borne illnesses resulting from improper food handling, preparation, and storage. The risk for illness is further complicated by the fact that the Hmong have verylimited knowledge about food-borne disease and they find themselves in a situation in which they cannot control the space in the house available for food preparation. Data for this qualitative study were collected from 25 Hmong individuals aged 18 and over residing in Fresno, California. Participants in this study did not appear to understand the direct relationship between bacteria and food borne illnesses. Similarly, study participants were more likely to reportreliance on traditional medicine to address foodborne illnesses. Results from this study indicate a need to reach the Hmong community with culturally appropriate messages relating to food preparation and practice. Messages must acknowledge the role of food in cultural celebrations, while seeking to decrease the risk for foodborne illnesses.

  4. Seashell specialties and food handling in Slovene Istria restaurants

    Directory of Open Access Journals (Sweden)

    Tamara POKLAR VATOVEC

    2015-11-01

    Full Text Available The purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being “Blue Mussels alla Busara”. Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (informal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.

  5. A practical guide to handling laser diode beams

    CERN Document Server

    Sun, Haiyin

    2015-01-01

    This book offers the reader a practical guide to the control and characterization of laser diode beams.  Laser diodes are the most widely used lasers, accounting for 50% of the global laser market.  Correct handling of laser diode beams is the key to the successful use of laser diodes, and this requires an in-depth understanding of their unique properties. Following a short introduction to the working principles of laser diodes, the book describes the basics of laser diode beams and beam propagation, including Zemax modeling of a Gaussian beam propagating through a lens.  The core of the book is concerned with laser diode beam manipulations: collimating and focusing, circularization and astigmatism correction, coupling into a single mode optical fiber, diffractive optics and beam shaping, and manipulation of multi transverse mode beams.  The final chapter of the book covers beam characterization methods, describing the measurement of spatial and spectral properties, including wavelength and linewidth meas...

  6. Could preference for palatable foods in neonatally handled rats alter metabolic patterns in adult life?

    Science.gov (United States)

    da S Benetti, Carla; Silveira, Patrícia P; Portella, André K; Diehl, Luisa A; Nunes, Edelvan; de Oliveira, Vanessa S; Dalmaz, Carla; Goldani, Marcelo Z

    2007-10-01

    Previous studies indicate that, in adulthood, neonatally handled rats consume more sweet food than nonhandled rats. The aim of the present study was to assess the effects of the chronic exposure to a palatable diet (chocolate) in adult neonatally handled rats. We measured the consumption of foods (standard lab chow and chocolate), body weight gain, abdominal fat deposition, and levels of plasma lipids, glucose, insulin, and corticosterone in adult neonatally handled (10 min/d, first 10 d of life) and nonhandled rats. We found an increased intake of chocolate in handled rats, but this consumption decreased over time. Handled male animals exhibited higher body weight, higher caloric efficiency, and lower triglyceride levels. Nonhandled females that were exposed long-term to the highly caloric diet had increased abdominal fat deposition compared with handled females. Overall female rats had increased abdominal fat deposition, higher total cholesterol and glucose levels, and lower insulin in comparison with males. Interestingly, chocolate consumption diminished the weight of the adrenal glands in both handled and nonhandled animals. These findings suggest that neonatal handling induces a particular metabolic pattern that is sex specific. PMID:17667857

  7. Radiation protection and practical aspect of radionuclide handling

    International Nuclear Information System (INIS)

    Radionuclides are now widely used in industry but outside nuclear centers radiation protection is sometimes difficult to handle. Radiation risks are appreciated and summed up in tables for installation classification, radiation monitoring, shielding, ventilation, storage and waste disposal

  8. Uranium hexafluoride: A manual of good handling practices. Revision 7

    International Nuclear Information System (INIS)

    The United States Enrichment Corporation (USEC) is continuing the policy of the US Department of Energy (DOE) and its predecessor agencies in sharing with the nuclear industry their experience in the area of uranium hexafluoride (UF6) shipping containers and handling procedures. The USEC has reviewed Revision 6 or ORO-651 and is issuing this new edition to assure that the document includes the most recent information on UF6 handling procedures and reflects the policies of the USEC. This manual updates the material contained in earlier issues. It covers the essential aspects of UF6 handling, cylinder filling and emptying, general principles of weighing and sampling, shipping, and the use of protective overpacks. The physical and chemical properties of UF6 are also described. The procedures and systems described for safe handling of UF6 presented in this document have been developed and evaluated during more than 40 years of handling vast quantities of UF6. With proper consideration for its nuclear properties, UF6 may be safely handled in essentially the same manner as any other corrosive and/or toxic chemical

  9. Handling of maximum acceptable levels of radionuclide contamination of food

    International Nuclear Information System (INIS)

    Since the reactor accident of Chernobyl, the Federal Government has kept the Land Governments informed and has passed on scientifically based recommendations relating to adequate behaviour and food consumption of the population. The Federal Government and the Commission for Radiation Protection (SSK) proceeded according to the so-called 'minimizing principle'. That's why the limiting value for iodine 131 in milk has been so determined as to make sure that an infant who drinks one litre of milk a day for one week, is exposed to not more than 3 rem. The limiting value for iodine 131 in fresh milk has been set at 500 Bq/l. This results in the above-mentioned radiation exposure of the maximum rate of 3 rem. The limiting value for green-leaf vegetables, e.g. spinach, is set at 250 Bq/kg. Thus, a further safety margin is provided for. (orig./HSCH)

  10. Food Irradiation Regulations And Code Of Practice

    International Nuclear Information System (INIS)

    Official attitude towards irradiated food is determined by factors such as: level of scientific knowledge, consumer habits, food shortages, agricultural production and technological know-how. To date, 39 countries have accepted the process for one or more food items while 27 nations carry out the process on a commercial basis. Regulations and codes of practice is essential for consumer confidence while uniformity of regulations, at the international level, will enhance international trade in irradiated food items. The internationally accepted Codex Standard on irradiated food and Codes of Practice for the operation of irradiation facilities, adopted in 1983, forms the basis for International regulations and a template for nations in the development of regulations. This paper discusses the basic legal requirements for licensing the process, procedures, facility and the operator and suggests a framework for a national regulation based on experiences of Hungary, Brazil and Israel

  11. How to handle topography in practical geoid determination: three examples

    DEFF Research Database (Denmark)

    Omang, O.C.D.; Forsberg, René

    2000-01-01

    Three different methods of handling topography in geoid determination were investigated. The first two methods employ the residual terrain model (RTM) remove-restore technique, yielding the quasi-geoid, whereas the third method uses the classical Helmert condensation method, yielding the geoid. A...

  12. Different ways to handle topography in practical geoid determination

    DEFF Research Database (Denmark)

    Dahl, O.C.; Forsberg, René

    1999-01-01

    In this paper two different methods of how to handle topography in geoid determination is investigated. First method employs the Residual Terrain Model (RTM) remove-restore technique and yields the quasigeoid, whereas the second method is the classical Helmert condensation method, yielding the ge...

  13. Uranium hexafluoride: A manual of good handling practices

    International Nuclear Information System (INIS)

    For many years, the US Department of Energy (DOE) and its predecessor agencies have shared with the nuclear industry their experience in the area of uranium hexafluoride (UF6) shipping containers and handling procedures. The information contained in this manual updates information contained in earlier issues. It covers the essential aspects of UF6 handling, cylinder filling and emptying, general principles of weighing and sampling, shipping, and the use of protective overpacks. The physical and chemical properties of UF6 are also described and tabulated. The nuclear industry is responsible for furnishing its own shipping cylinders and suitable protective overpacks. A substantial effort has been made by the industry to standardize UF6 cylinders, samples, and overpacks. The quality of feed materials is important to the safe and efficient operation of the enriching facilities, and the UF6 product purity from the enriching facilities is equally important to the fuel fabricator, the utilities, the operators of research reactors, and other users. The requirements have been the impetus for an aggressive effort by DOE and its contractors to develop accurate techniques for sampling and for chemical and isotopic analysis. A quality control program is maintained within the DOE enriching facilities to ensure that the proper degree of accuracy and precision are obtained for all the required measurements. The procedures and systems described for safe handling of UF6 presented in this document have been developed and evaluated in DOE facilities during more than 40 years of handling vast quantities of UF6. With proper consideration for its nuclear properties, UF6 may be safely handled in essentially the same manner as any other corrosive and/or toxic chemical

  14. Hygienic food handling behaviors: attempting to bridge the intention-behavior gap using aspects from temporal self-regulation theory.

    Science.gov (United States)

    Fulham, Elizabeth; Mullan, Barbara

    2011-06-01

    An estimated 25% of the populations of both the United States and Australia suffer from foodborne illness every year, generally as a result of incorrect food handling practices. The aim of the current study was to determine through the application of the theory of planned behavior what motivates these behaviors and to supplement the model with two aspects of temporal self-regulation theory--behavioral prepotency and executive function--in an attempt to bridge the "intention-behavior gap." A prospective 1-week design was utilized to investigate the prediction of food hygiene using the theory of planned behavior with the additional variables of behavioral prepotency and executive function. One hundred forty-nine undergraduate psychology students completed two neurocognitive executive function tasks and a self-report questionnaire assessing theory of planned behavior variables, behavioral prepotency, and intentions to perform hygienic food handling behaviors. A week later, behavior was assessed via a follow-up self-report questionnaire. It was found that subjective norm and perceived behavioral control predicted intentions and intentions predicted behavior. However, behavioral prepotency was found to be the strongest predictor of behavior, over and above intentions, suggesting that food hygiene behavior is habitual. Neither executive function measure of self-regulation predicted any additional variance. These results provide support for the utility of the theory of planned behavior in this health domain, but the augmentation of the theory with two aspects of temporal self-regulation theory was only partially successful. PMID:21669069

  15. 78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-05-10

    .... Background In a notice published in the Federal Register of February 29, 2012 (77 FR 12226), FDA announced...) in part 579 Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food (21...--IRRADIATION IN THE PRODUCTION, PROCESSING, AND HANDLING OF ANIMAL FEED AND PET FOOD 0 1. The...

  16. Evidence-Based Practices for Safe Patient Handling and Movement

    Directory of Open Access Journals (Sweden)

    Nelson, A., Baptiste, A

    2004-09-01

    Full Text Available Efforts to reduce injuries associated with patient handling are often based on tradition and personal experience rather than scientific evidence. The purpose of this article is to summarize current evidence for interventions designed to reduce caregiver injuries, a significant problem for decades. Despite strong evidence, published over three decades, the most commonly used strategies have strong evidence that demonstrate they are ineffective. There is a growing body of evidence to support newer interventions that are effective or show promise in reducing musculoskeletal pain and injuries in care providers. The authors have organized potential solutions into three established ergonomic solution types: engineering based, administrative, and behavioral. For each intervention, the level of evidence to support its use is provided.

  17. Food Safety Knowledge, Attitudes, and Practices of Hospital Food Handlers in Davao City

    OpenAIRE

    Jason O. Molina

    2012-01-01

    The study determined the relationships between food safety knowledge and practices of hospital food handlers in Davao City and also between their attitudes and practices regarding food safety. Questionnaire patterned after the Key Food Safety Guidelines of Pacific Northwest Publications was administered to 51 food handlers to generate the data. It was found that hospital food handlers in Davao City are highly knowledgeable and have favorable attitudes in food safety. The extent of food sa...

  18. Critical control points of complementary food preparation and handling in eastern Nigeria

    OpenAIRE

    Ehiri John E.; Azubuike Marcel C.; Ubbaonu Collins N.; Anyanwu Ebere C.; Ibe Kasimir M.; Ogbonna Michael O.

    2001-01-01

    OBJECTIVE: To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS: The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where controls could be applied to prevent or eliminate these microbiological hazards or reduce them to accep...

  19. Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

    OpenAIRE

    George Amponsah Annor; Ekua Anamoaba Baiden

    2011-01-01

    Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this reason the study was carried out to document the food hygiene knowledge, attitudes and practices of some food handlers, in food businesses in Accra, Ghana and also to determine the microbiological load of the foods sold by the food busin...

  20. Modern power station practice mechanical boilers, fuel-, and ash-handling plant

    CERN Document Server

    Sherry, A; Cruddace, AE

    2014-01-01

    Modern Power Station Practice, Second Edition, Volume 2: Mechanical (Boilers, Fuel-, and Ash-Handling Plant) focuses on the design, manufacture and operation of boiler units and fuel-and ash-handling plants.This book is organized into five main topics-furnace and combustion equipment, steam and water circuits, ancillary plant and fittings, dust extraction and draught plant, and fuel-and ash-handling plant.In these topics, this text specifically discusses the influence of nature of coal on choice of firing equipment; oil-burner arrangements, ignition and control; disposition of the heating surf

  1. Practical application of food irradiation in Turkey

    International Nuclear Information System (INIS)

    Turkey is the world's leading producer and exporter of dried fruits (dried figs, raisins,and dried apricots etc.) and nuts (hazelnuts, wall nuts, pistachios, peanuts etc.) all of which have to be fumigated by methyl bromide a few times prior to export. Last fumigation is obligatory before shipment according to current quarantine treatment. Methyl Bromide (MeBr) fumigation is the most commonly used insect quarantine treatment for dried fruits and nuts in Turkey to protect from potential infestations. In accordance with the Montreal Protocol, Turkey as an Article 5(1) country will take actions to regulate and take measures to phase-out MeBr use. So, Turkey has to total phase-out in 2015 but according to Turkey MeBr Phase-out Action Plan prepared and published by The Ministry of Agriculture and Rural affairs in 2001, using MeBr should be reduced for stored commodities by 50 % by 2002 and phased-out totally by 2004. Irradiation technology is ready as an alternative to MeBr fumigation under the Action Plan of Turkey. Intensive research studies on food irradiation in Turkey have started in early 1970's and have still been continued. After careful and intensive works of all related authorities and specialists for a long period and with the help of ICGFI, the food irradiation regulation of Turkey was published in Official Newspaper on November 6, 1999. Having the Food Irradiation Regulation has supported to initiate commercialization study in Turkey in Co-operation with IAEA (TUR 5022). Feasibility study of a commercial food irradiation facility for the potential application of food irradiation in Turkey was prepared by IAEA experts Dr.M.Ahmed and Ir. J.P.Lacroix and together with TUR 5022 Research Team in April 2001 in Izmir, Turkey. Gamma-Pak Irradiation Facility in Cerkeskoy-Tekirdag got the commercial food irradiation licence and registration certificate in Feb. 2002. Practical application of food irradiation is getting more attraction in Turkey in parallel with other countries

  2. Sanitation Practices among Food Handlers in a Military Food Service Institution, Malaysia

    OpenAIRE

    Hai Yen Lee; Wan Nadirah Wan Chik; Fatimah Abu Bakar; Nazamid Saari; Nor Ainy Mahyudin

    2012-01-01

    This study was conducted over a period of two months to assess the food hygiene practices among food handlers in a military food service institution that have been trained with food safety practices and knowledge. Since limited data was published for the services rendered to governmental agencies such as the military, this study was conducted to determine the level of knowledge, attitude and motivation of food handlers under this institution that was responsible for the provision of food to t...

  3. PFP Commercial Grade Food Pack Cans for Plutonium Handling and Storage Critical Characteristics

    Energy Technology Data Exchange (ETDEWEB)

    BONADIE, E.P.

    2000-08-22

    This screening addresses the critical characteristics for food industry type cans and containers used for handling and storage of special nuclear materials at the Plutonium Finishing Plant (PFP). HNF-5460, Revision 0 specified a minimum tin plate of 0.50 Ib./base box. Since the food pack cans currently used and that have been tested have a listed tin plate of 0.20 lbs. per base box, Revision 1 reduced the tin plate to {ge} 0.20 Ib./base box (i.e., No. 20 tinned commercial steel or heavier). This revision lists Critical Characteristics for two (2) large filtered containers, and associated shielding over-packs. These new containers are called ''Nuclear Material Containers'' (NMCs). They are supplied in various sizes, which can be nested, one inside another. The PFP will use NMCs with volumes up to 8-quarts as needed to over-pack largely bulged containers.

  4. Regulation and practice of workers' protection from chemical exposures during container handling

    DEFF Research Database (Denmark)

    Nørgaard Fløe Pedersen, Randi; Jepsen, Jørgen Riis; Ádám, Balázs

    2014-01-01

    Background: Fumigation of freight containers to prevent spread of pests and off-gassing of freight are sources of volatile chemicals that may constitute significant health risks when released. The aim of the study was to investigate the regulation and practice of container handling in Denmark with...... containers was investigated in a qualitative study based on a series of semi-structured interviews with key informants, including managers and health and safety representatives of organizations that handle containers. Results: Although several international and national regulations and local safety...... instructions relate to container handling, the provided information is not sufficiently detailed to conduct safe practice in many aspects. In accordance with the scientific literature, the interviewees estimate that there is a high frequency (5 to 50%) of containers with hazardous chemical exposure that are...

  5. Sheep pre-slaughter handling practices and their effect on meat quality

    Directory of Open Access Journals (Sweden)

    Francisco Gerardo Ríos-Rincón

    2013-06-01

    Full Text Available Aspects related to ovine production systems in Mexico were revisited, as well as the relationship between the transport and the ante-mortem handling with ovine welfare and pre slaughter operations. Animals stress evaluation is fundamental importance for this process, where the observation of animal behavior is basic to determinate and understands the scope of this biological phenomenon. Finally, we make reference to two of the main meat quality attributes that can be affected as consequence of non-appropriated handling practice and operations that implies the un-knowledge of animal conduct. The conclusion is that the handling practices previous to slaughter of ovine specie had a considerable influence on carcass quality. In Mexico is important to focus the cattle research on the productive systems improvement in consideration to animal welfare in the different productive process steps.

  6. Practices of Handling:On embodied methodology in professional fashion design

    OpenAIRE

    Ræbild, Ulla

    2014-01-01

    AbstractWhile few will dispute the idea that fashion designers relate to the notion of the body in their work practice, the actual embodied engagement of the designer, and the role that the personal bodies of the designers play in processes of fashion design, is an underexposed although nascent area within fashion research.This paper proposes an understanding of the work process of fashion designers as practices of handling comprising a number of embodied methodologies tied to both spatial an...

  7. Study of Parasitic and Bacterial Infections in the Food-Handling Personnel, Ramadan, Iran

    Directory of Open Access Journals (Sweden)

    Zahra Heidar Barghi

    2011-09-01

    Full Text Available

    Background: Food-handling personnel play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. Mishandling and disregard of hygienic measures on their part may enable pathogens to come into contact with food and to cause illness in the consumers. Occasionally, food-handling personnel may transfer to food pathogens that they are carrying in or on their bodies.

    Methods: In order to evaluate the role of persons who was working in food handling and processing centers, the study carried out in above-mentioned centers in Ramadan the west of Iran. A total of 938 stool samples collected of persons who were working in the restaurants, confectionaries, milk products stores, Chelo-Kabab houses, sandwich shops etc. All samples examined by culture for entero-pathogens bacteria and by formalin-ether concentration technique for ova and parasites.

    Results: A total of 21 samples were suspected to bacteria that, finally 7 samples confirmed by sere-typing identified. These were Shigella boydii (5 samples and Shigella flexeneri (2 samples. Over 74% of stool samples contained one species parasite. Entamoeba coli (45% was the most common parasite followed by Ascaris lumbricoides (39%, E.histolytica (14.5%, and Giardia lamblia (9%. Prevalence rate for helminthes, pathogenic and non-pathogenic protozoa were 43%, 26%, and 52.7% respectively. The prevalence of intestinal parasites, as well as intestinal helminthes in persons who had three-monthly check-up and health care were significantly less than others (p < 0.02 .

    Conclusion: This study showed food handling personnel are an important source of E. histolytica, G. lamblia pinworm and Shigella distribution in this city.

  8. A survey on knowledge and self-reported formula handling practices of parents and child care workers in Palermo, Italy

    Directory of Open Access Journals (Sweden)

    Mammina Caterina

    2009-12-01

    Full Text Available Abstract Background Powdered infant formula (PIF is not a sterile product, but this information appears to be poorly diffused among child caregivers. Parents and child care workers may behave in an unsafe manner when handling PIF. Methods This study involved parents and child care workers in the 24 municipal child care centres of Palermo. Knowledge and self-reported practices about PIF handling were investigated by a structured questionnaire. A Likert scale was used to measure the strength of the respondent's feelings. Association of knowledge and self-reported practices with demographic variables was also evaluated. Results 42.4% of parents and 71.0% of child care workers filled in the questionnaire. Significant differences were found between parents and child care workers for age and education. 73.2% of parents and 84.4% of child care workers were confident in sterility of PIF. Generally, adherence to safe procedures when reconstituting and handling PIF was more frequently reported by child care workers who, according to the existing legislation, are regularly subjected to a periodic training on food safety principles and practices. Age and education significantly influenced the answers to the questionnaire of both parents and child care workers. Conclusion The results of the study reveal that parents and child care workers are generally unaware that powdered formulas may contain viable microorganisms. However, child care workers consistently chose safer options than parents when answering the questions about adherence to hygienic practices. At present it seems unfeasible to produce sterile PIF, but the risk of growth of hazardous organisms in formula at the time of administration should be minimized by promoting safer behaviours among caregivers to infants in both institutional settings and home.

  9. 78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-05-10

    ...Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation...pet food to provide for the safe use of electron beam and x-ray sources for irradiation...579) to provide for the safe use of electron beam and x-ray sources for...

  10. Curriculum in Food Handling and Distribution; a Guide for Experimentation in High School and Post High School Vocational Training.

    Science.gov (United States)

    Stiles, Philip G.; And Others

    The project developed an experimental curriculum guide for training persons at the high school and post-high school levels in food handling and distribution. Data were gathered through interviews with over 200 food industries in Connecticut. Courses and curriculums were obtained from six secondary schools and seven post-secondary schools. Some of…

  11. Use of Health Belief Model Variables To Examine Self-Reported Food Handling Behaviors in a Sample of U.S. Adults Attending a Tailgate Event.

    Science.gov (United States)

    Hanson, Jennifer A; Hughes, Susan M; Liu, Pei

    2015-12-01

    Unsafe food handling behaviors are common among consumers, and, given the venue, individuals attending a tailgating event may be at risk for foodborne illness. The objective of this study was to measure the association between Health Belief Model variables and self-reported usual food handling behaviors in a convenience sample of men and women at a tailgate event. Participants (n = 128) completed validated subscales for self-reported food handling behaviors (i.e., cross-contamination, sanitation), perceived threat of foodborne illness (i.e., perceived severity, perceived susceptibility), and safe food handling cues to action (i.e., media cues, educational cues). Perceived severity of foodborne illness was associated with safer behaviors related to sanitation (r = 0.40; P media cues (r = 0.20; P = 0.027) but not with safe food handling educational cues. A large proportion of participants reported that they never or seldom (i) read newspaper or magazine articles about foodborne illness (65.6%); (ii) read brochures about safe ways to handle food (61.7%); (iii) see store displays that explain ways to handle food (51.6%); or (iv) read the "safe handling instructions" on packages of raw meat and poultry (46.9%). Perceived severity of foodborne illness was positively related to both dimensions of safe food handling as well as with safe food handling media cues. Except for the weak correlation between media cues and perceived severity, the relationships between safe food handling cues and perceived threat, as well as between safe food handling cues and behaviors, were nonsignificant. This finding may be due, in part, to the participants' overall low exposure to safe food handling cues. The overall results of this study reinforce the postulate that perceived severity of foodborne illness may influence food handling behaviors. PMID:26613912

  12. Standard Practice for Sampling Airborne Particulate Contamination in Cleanrooms for Handling Aerospace Fluids

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2006-01-01

    1.1 This practice covers a procedure for sampling airborne particulate matter larger than 5 m in size. The method is designed to be used in specific areas, commonly called cleanrooms in the aerospace industry, where aerospace fluids are handled. Note 1 Practice F 50 is an alternative procedure. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

  13. Handling practice changes before and later slaughter to reduce the presence of DFD meat in beef

    Directory of Open Access Journals (Sweden)

    Cristina Pérez-Linares

    2011-12-01

    Full Text Available In the production chain, animals are exposed to a series of factors and commercial practices that result in stress. These factors are mainly climatic variations, transport, handling, pre-slaughter waiting, stunning and slaughter. Any negative effect is in function of the type, duration and intensity of the stressing factors before slaughter and the individual susceptibility of animals. These pre-slaughter adverse effects have impact not only on animal welfare, but they also have clear repercussion in meat quality and economic profit of livestock producers. The presence of DFD meat is an issue that affects the quality and economic aspects and this can be minimized through giving major importance to animal welfare, implying changes in animal handling before slaughter. Personal involved in animal handling must be capacitated besides preventive maintenance to equipment in order to improve production.

  14. Regulation and practice of workers' protection from chemical exposures during container handling

    DEFF Research Database (Denmark)

    NØrgaard FlØe Pedersen, Randi; Jepsen, JØrgen Riis

    2014-01-01

    Background: Fumigation of freight containers to prevent spread of pests and off-gassing of freight are sources of volatile chemicals that may constitute significant health risks when released. The aim of the study was to investigate the regulation and practice of container handling in Denmark with focus on preventive measures to reduce risk of chemical exposure. Methods: A comprehensive systematic search of scientific literature, legislation and recommendations related to safe work with transport containers from international and Danish regulatory bodies was performed. The practice of handling containers was investigated in a qualitative study based on a series of semi-structured interviews with key informants, including managers and health and safety representatives of organizations that handle containers. Results: Although several international and national regulations and local safety instructions relate to container handling, the provided information is not sufficiently detailed to conduct safe practicein many aspects. In accordance with the scientific literature, the interviewees estimate that there is a high frequency (5 to 50%) of containers with hazardous chemical exposure that are regarded as potentially damaging to health, although recognisable health effects are rare. There is limited knowledge about the types of chemicals, which mostly cannot be measured by available devices at the worksite. Aeration and use of personal protective equipment are typical preventive measures in practice, but their use is not consistent and does not necessarily ensure adequate protection. Conclusions: Managers, workers, even occupational health professionals have limited knowledge about the hazardous chemicals that can be released from containers. Detailed risk assessment and specific instructions on risk management are needed for safe handling of transport containers.

  15. Practical nuclear training for trainees in the reactor facility and radiation handling facility

    International Nuclear Information System (INIS)

    The decommissioning of the Musashi reactor was decided in 2003. In 2008, the Department of Nuclear Safety Engineering was established based on past experience and achievements. Atomic Energy Research Laboratory was prepared to foster nuclear engineers using the radiation handling facility and real-time reactor simulator, which was developed with reusing operation console and the actual operation data of the Musashi Reactor. This article reported practical nuclear training of overseas trainees in the reactor facility and radiation handling facility. Practical training curriculum comprised radiation basics including radiation monitoring, radiation application to consider interaction between neutrons and materials, and radiation management to measure air dose rate or radioactivity concentration measurement, tour of reactor facility under decommissioning, special lectures including nuclear energy use, reactor simulators for reactor operation and nuclide analysis using radioactivity concentration in soils. (T. Tanaka)

  16. E-waste in Gaborone, Botswana – assessing the generation, handling practices, and strategies for improvement

    OpenAIRE

    Taye, Mesfin; Kanda, Wisdom; Krook, Joakim; Mattias, Lindahl

    2013-01-01

    E-waste includes components with economic and environmental importance, thus the need for their sound end-of-life management. This study provides fundamentals regarding the amounts, flows, and handling practices of e-waste in Gaborone, Botswana. A number of relevant stakeholder organisations were interviewed and an in situ waste composition study was conducted. The concentration of e-waste arriving at the municipal landfill is less than 1 weight per cent, corresponding to about 1.9 kg/capita/...

  17. Influence of Handling Practices on Material Recovery from Residential Solid Waste

    Directory of Open Access Journals (Sweden)

    Jairo F. Pereira

    2010-07-01

    Full Text Available Material recovery from municipal solid waste (MSW is becoming widely adopted in several developing countries. Residential solid waste is one of the most important components of MSW and the handling practices of the MSW by the generators have a major impact on the quality and quantity of the materials for recovery. This article analyzes the generation and composition of residential solid waste and the handling practices by users in three municipalities in Colombia that have a solid waste management plant (SWMP. The findings show that, although there are significant amounts of useful materials, their handling of the materials as “garbage”, the low recognition of recovery work, and the inadequate storage and source management practices, affect material recovery and the operation of SWMPs. These results may be taken as a reference for this type of municipality, because the solid waste management system and the type of operation of the SWMPs analyzed is similar to all of the SWMPs in the country as well as in other countries in the region.

  18. Factors affecting practical application of food irradiation

    International Nuclear Information System (INIS)

    FAO and IAEA convened an Advisory Group Meeting on Commercial Use of Food Irradiation in order to discuss problems of the industry's acceptance of food irradiation and their remedies. Senior executives from major food industries, trade and consumer organizations were invited to discuss these problems and to prepare a report which would serve as the basis for future plan of action by sponsoring Organizations in the field of food irradiation. This publication contains the report of the meeting, papers presented by the participants and their recommendations to the sponsoring Organizations. Refs and tabs

  19. 78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-06-10

    ...Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation...ingredients. * * * * * (a) * * * (2) Electrons generated from machine sources at energy levels not to exceed 10 million electron volts (MeV); (3) X-rays...

  20. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting of this practice among study participants. PMID:26939664

  1. Practical application of food irradiation in Asia and the Pacific

    International Nuclear Information System (INIS)

    The first regional seminar on food irradiation in Asia was held in Tokyo in 1981. In view of several significant international developments on food irradiation it was considered timely to convene the second seminar in this field to assess practical application of food irradiation in the Asian and Pacific region. Over 70 papers were submitted for the Seminar. Eight technical sessions covering practical aspects of food irradiation (e.g. technology transfer, legislation and control, food irradiation facilities and their economics, transportation trials, market testing and consumer acceptance, commercial development of food irradiation, etc.) were included in the Seminar programme. A Working Group to assess the present situation and future application of food irradiation in the region was convened during the Seminar. The report of the Working Group is included in the Proceedings. Refs, figs and tabs

  2. Practice of handling radioactive wastes outside the nuclear fuel cycle in Federal Republic of Germany

    International Nuclear Information System (INIS)

    The report presents the handling of radioactive wastes, which are not produced in facilities of the nuclear fuel cycle. The actual amounts of radioactive waste are given showing also the fractions coming from institutions under consideration with respect to the total amount. For different areas as institutions producing radioactive waste, plants conditioning the waste, storing facilities or for the planned final repository the practice of handling, conditioning or storing is described; different methods are discussed. As far as possible and reasonable hints or recommendations are worked out. In some areas problems could be identified, e.g. some nuclides as tritium or radium, are not easily conditioned for a final repository, the lack of final prescriptions how to process the waste for the final repository, differing conditions for the waste to be transferred to the intermediate storage facilities, lack of guidelines how to analyse the waste contaminated with short-lifed nuclides after the decay-time before it is deposited, and the lack of harmonized and perhaps centralized facilities to process the waste before it will be stored in the final repository. Facilities should be capable to cope with non-radioactive aspects as chemical or toxic aspects during processing. It may be summarized, that the handling of radioactive waste produced in non-fuel cycle facilities in general has been regulated and planned for the complete line from the beginning to the repository. Though there are still some aspects as those summarized above that may and should be improved

  3. Knowledge and practice of confidential data handling in the Welsh Deanery: a brief report.

    Science.gov (United States)

    Jackson, L E; Lim, M W

    2011-01-01

    Recent large-scale personal data loss incidents highlighted the need for public bodies to more securely handle confidential data. We surveyed trainees from all specialties in the Welsh Deanery for their knowledge and practice. All registered trainees were invited to participate in an online anonymised survey. There were 880 completed and non-duplicated responses (52.9% response rate). Responses were analysed using Microsoft Access. Over 40% (388/880 (44.1%)) did not use formal guidelines on storage or disposal of confidential data. The majority appeared to dispose of confidential paper documents securely, that is, using shredders and white shredder bags. However, there were significant numbers of unmarked responses. Clinical documents, such as theatre lists, were taken home by 281/880 (31.9%) of trainees. The majority secured their computers (569/871 (65.3%)) by either not keeping patient identifiable data on them or using encryption. However, 302/871 (34.7%) did not adequately secure their computers. The surgical and anaesthetic specialties were least aware of formal confidentiality guidelines (95/178 (53.4%)) and 52/102 (51.0%) respectively) and least secured their computers (106/178 (59.6%) and 63/102 (61.8%) respectively). Education is needed to improve knowledge and practice of confidential data handling. This may be delivered through workshops during induction programmes or as part of European Computer Driving Licence (ECDL) modules. Training is especially indicated for the surgical and anaesthetic specialties. PMID:21149322

  4. Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach

    Directory of Open Access Journals (Sweden)

    Carlo Spanu

    2014-12-01

    Full Text Available Food business operators (FBOs are the primary responsible for the safety of food they place on the market. The definition and validation of the product’s shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE food that supports the growth of Listeria monocytogenes. Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food.

  5. Attitudes and preferences of consumers toward food allergy labeling practices by diagnosis of food allergies

    Science.gov (United States)

    Ju, Se-young; Park, Jong-Hwan; Kim, Kyu-earn

    2015-01-01

    BACKGROUND/OBJECTIVES The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by diagnosis of food allergies. SUBJECTS/METHODS A total of 543 individuals living in Seoul and Gyeonggi area participated in the survey from October 15 to 22 in 2013. RESULTS The results show that the prevalence of doctor-diagnosed food allergies was 17.5%, whereas 6.4% of respondents self-reported food allergies. The most common allergens of doctor-diagnosed and self-reported food allergy respondents were peaches (30.3%) and eggs (33.3%), respectively, followed by peanuts, cow's milk, and crab. Regarding consumer attitudes toward food labeling, checking food allergens as an item was only significantly different between allergic and non-allergic respondents among all five items (P label, and addition of potential allergens) were necessary for an improved food allergen labeling system. PLSR analysis determined that the doctor-diagnosed group and checking of food allergens were positively correlated, whereas the non-allergy group was more concerned with checking product brands. CONCLUSIONS An effective food labeling system is very important for health protection of allergic consumers. Additionally, government agencies must develop policies regarding prevalence of food allergies in Korea. Based on this information, the food industry and government agencies should provide clear and accurate food labeling practices for consumers. PMID:26425282

  6. Practice and Reflection on Developing Food Banks in XI CHANG

    Directory of Open Access Journals (Sweden)

    Chenghua Liu

    2012-10-01

    Full Text Available Food bank is a kind of savings service for the grain enterprises involving the unused grain in the business turnover to control the grain resources after the revolution of purchase and sale food market. This paper talks about the necessity and feasibility of promoting the food bank in XI CHANG from perspectives of increasing farmers’ income, declining food consumption and facilitating people’s life and from perspectives of the background of food bank development, the successful experience domestically, the success of the pilot and the support of national policies and regulations respectively, and analyzes the problems the food bank brings and at last puts forward strategies to accelerate the promotion of the food bank combining the practical situation of XI CHANG.

  7. 76 FR 20509 - Irradiation in the Production, Processing, and Handling of Food

    Science.gov (United States)

    2011-04-13

    ...Retail Clerks Union, Local 1401 v. NLRB, 463 F...enteritidis and other food-borne pathogens. The...because a variety of foods provide vitamin A and...its conclusion that the consumption of irradiated shell eggs...objection. E. Bureau of Foods Irradiated Food...

  8. A practical view of immunotherapy for food allergy

    Science.gov (United States)

    2016-01-01

    Food allergy is common and sometimes life threatening for Korean children. The current standard treatment of allergen avoidance and self-injectable epinephrine does not change the natural course of food allergy. Recently, oral, sublingual, and epicutaneous immunotherapies have been studied for their effectiveness against food allergy. While various rates of desensitization (36% to 100%) and tolerance (28% to 75%) have been induced by immunotherapies for food allergy, no single established protocol has been shown to be both effective and safe. In some studies, immunologic changes after immunotherapy for food allergy have been revealed. Adverse reactions to these immunotherapies have usually been localized, but severe systemic reactions have been observed in some cases. Although immunotherapy cannot be recommended for routine practice yet, results from recent studies demonstrate that immunotherapies are promising for the treatment of food allergy.

  9. Effect of handling and processing on pesticide residues in food- a review

    OpenAIRE

    Bajwa, Usha; Sandhu, Kulwant Singh

    2011-01-01

    Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and envir...

  10. 77 FR 27586 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-05-11

    ...Retail Clerks Union, Local 1401 v. NLRB, 463 F...the proposed use of a food additive will be safe...be used; that is, a food additive for use by man...total dietary nutrient consumption (Ref. 5). In response...standard for irradiated foods in 1983 for...

  11. Characteristics of Noncompliant Food Handling Establishments and Factors That Inhibit Compliance in a Regional Health Authority, Jamaica.

    Science.gov (United States)

    Campbell, Norbert; Johnson, Jeffericia; Scarlett, Henroy; Thompson, Sylvanus

    2015-09-01

    The Jamaican food safety regulatory framework is embodied in the Public Health Act of 1974 with public health inspectors/ environmental health officers (PHIs/EHOs) empowered with its enforcement. The North East Regional Health Authority (NERHA) has consistently faced challenges in achieving national certification targets for food-handling establishments (FHEs). The aim of the authors' study was to identify and describe noncompliant FHEs and to identify factors influencing their noncompliance. FHEs (N = 248) were randomly selected and each owner/operator targeted for interview. Substantially more FHEs were compliant and respondents from compliant FHEs were more likely to have a valid food handlers' permit. Urban FHEs were less likely to be compliant than rural. The major barriers to compliance were forgetting to apply for a license and lack of money to correct infractions. NERHA should encourage FHE owners/operators to assume greater responsibility for the certification of their premises and to hold PHIs more accountable. PMID:26502562

  12. Toward practical definitions of quality for food science

    DEFF Research Database (Denmark)

    Bremner, Allan

    2000-01-01

    A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that an common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word quality, and the concept quality, in food science and technology.

  13. 77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ...The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of a 4.5 kilogray (kGy) maximum absorbed dose of ionizing radiation to treat unrefrigerated (as well as refrigerated) uncooked meat, meat byproducts, and certain meat food products to reduce levels of foodborne pathogens and extend shelf life. This action is in response to a petition......

  14. Knowledge and Practices on Food Safety among Secondary School Students in Johor Bahru, Johor, Malaysia

    OpenAIRE

    D. Ajau; B. Siti Sabariah; A. Siti Shafurah; M.A. Noor Hasyimah; M.N. Norazmir; H. Norazlanshah

    2012-01-01

    The issue of food safety is an issue that is discussed widely, but cases of food poisoning in particular, are still continuing. This may be associated with their own level of knowledge and practices on food safety. This study was aimed to examine the level of food safety knowledge and practices from two secondary school students, to investigate the association between food safety knowledge and practices with gender, to identify the correlation between food safety knowledge levels with practic...

  15. Special Handling for Ready-to-Eat, Refrigerated Foods: Reducing the Risks of Foodborne Listeria

    Science.gov (United States)

    ... Thursdays 12:30PM – 1:30PM EST and Federal Holidays. FDA's Food Safety for Moms-to-Be web ... Site Map Transparency Website Policies U.S. Food and Drug Administration 10903 New Hampshire Avenue Silver Spring, MD ...

  16. 77 FR 27586 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-05-11

    ... involving the specific food to be irradiated. As noted in the meat final rule (62 FR 64107 at 64112), the... HUMAN SERVICES Food and Drug Administration 21 CFR Part 179 Irradiation in the Production, Processing.... Introduction In the Federal Register of August 16, 1999 (64 FR 44530), FDA published a notice announcing...

  17. 77 FR 71316 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ...The Food and Drug Administration (FDA) is amending the food additive regulations to increase the maximum dose of ionizing radiation permitted in the treatment of poultry products, to include specific language intended to clarify the poultry products covered by the regulations, and to remove the limitation that any packaging used during irradiation of poultry shall not exclude oxygen. This......

  18. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    OpenAIRE

    Bryan M. Burt; Volel, Caroline; Finkel, Madelon

    2003-01-01

    OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

  19. Food Preferences, Beliefs and Practices of Southeast Asian Refugee Adolescents.

    Science.gov (United States)

    Story, Mary; Harris, Linda J.

    1988-01-01

    Results from a study of 207 Southeast Asian refugee high school students indicate that these students have maintained strong ties to their native foods and traditional meal patterns. Cambodian, Vietnamese, and Hmong students showed varying degrees of nutritional awareness. Implications of beliefs, preferences, and practices for nutrition education…

  20. Description of a food parenting practice item bank

    Science.gov (United States)

    Several recent reviews have highlighted the large number of instruments currently available to assess food parenting practices (FPP). In order to foster development of instruments that assess behaviorally significant FPP domains with appropriate items, an item bank of FPP is being developed, populat...

  1. 77 FR 71316 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ...with esterified palmitic acid. FDA did not find that...Agency notes that poultry production practices have changed...the changes in poultry production practices after the issuance...regulation demonstrates that lactic acid producing bacteria...

  2. Looking at practice: revealing the knowledge demands of teaching data handling in the primary classroom

    Science.gov (United States)

    Leavy, Aisling

    2015-09-01

    In the evolving field of mathematics education, there is the need to maintain the relationship between what is presented in college level preparation courses and the skills required to teach mathematics in classrooms. This research examines the knowledge demands placed on 73 pre-service primary teachers as they use lesson study to plan and teach data handling in primary classrooms. Pre-service teachers are observed as they plan, teach and re-teach data lessons in classrooms. Problems of practice are identified and categorized using the Ball, Thames and Phelps (2008) subdomains of common content knowledge (CCK), specialized content knowledge (SCK), knowledge of content and students (KCS) and knowledge of content and teaching (KCT). The results provide insights into the specific knowledge demands placed on early career teachers when teaching data and statistics and identifies foci area that can be addressed in teacher preparation programs. The results illustrate that development of understandings in one knowledge subdomain can motivate and impact learning in another subdomain. These interrelationships were found to exist both within and between the domains of content and pedagogical content knowledge.

  3. The handling of urinary incontinence in Danish general practices after distribution of guidelines and voiding diary reimbursement: an observational study

    OpenAIRE

    Viktrup Lars; Møller Lars

    2004-01-01

    Abstract Background Though urinary incontinence (UI) is a bothersome condition for the individual patient, the patients tend not to inform their physician about UI and the physician tend not to ask the patient. Recently different initiatives have been established in Danish general practices to improve the management of UI. The aim of this study was to identify the handling of urinary incontinence (UI) in Danish general practices after distribution of clinical guidelines and reimbursement for ...

  4. 76 FR 20509 - Irradiation in the Production, Processing, and Handling of Food

    Science.gov (United States)

    2011-04-13

    ...The Food and Drug Administration (FDA) is responding to objections and is denying requests that it received for a hearing on the final rule that amended the food additive regulations to provide for the safe use of ionizing radiation for the reduction of Salmonella in fresh shell eggs. After reviewing objections to the final rule and requests for a hearing, the Agency has concluded that the......

  5. Food and nutrition security: challenges of post-harvest handling in Kenya.

    Science.gov (United States)

    Kimiywe, J

    2015-11-01

    Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2-4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the challenges contributing to inadequate foods include lack of certified seeds, seasonal production (rain-fed), high post-harvest losses and wastages, poor transportation, low value additions which reduce their market competitiveness. The present paper examines some of the underlying causes for high food wastage experience in Kenya and the associated challenges in addressing these problems. The paper also provides an overview of some of the basic solutions that have been recommended by various stakeholders. However, in spite of the recent efforts made to mitigate food wastage, there is still an urgent need to address these gaps through participatory, innovative community based interventions that will create resilience to climate change and enhance livelihoods of smallholder farmers in diverse ecosystems. PMID:26260147

  6. 76 FR 15841 - Irradiation in the Production, Processing, and Handling of Food; Confirmation of Effective Date

    Science.gov (United States)

    2011-03-22

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 179 Irradiation in the Production, Processing... additive regulations. DATES: The August 16, 2005, effective date for the final rule published at 70 FR.... References I. Introduction FDA published a notice in the Federal Register of October 19, 1999 (64 FR...

  7. 21 CFR 101.17 - Food labeling warning, notice, and safe handling statements.

    Science.gov (United States)

    2010-04-01

    ...-depleting substance designated by the Environmental Protection Agency (EPA) are set forth in 40 CFR part 82... usage recommendations, and informing persons with swallowing difficulties to avoid consumption of the... swallowing.”). However, a product in conventional food form may be exempt from this requirement if a...

  8. Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

    Directory of Open Access Journals (Sweden)

    La Guardia Maurizio

    2007-04-01

    Full Text Available Abstract Background Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. Moreover, in nosocomial outbreaks of infectious intestinal disease, the mortality risk has been proved to be significantly higher than the community outbreaks and highest for foodborne outbreaks. On the other hand, the common involvement in the role of food handlers of nurses or domestic staff, not specifically trained about food hygiene and HACCP, may represent a further cause of concern. The purpose of this study was to evaluate knowledge, attitudes, and practices concerning food safety of the nursing staff of two hospitals in Palermo, Italy. Association with some demographic and work-related determinants was also investigated. Methods The survey was conducted, by using a semi-structured questionnaire, in March-November 2005 in an acute general hospital and a paediatric hospital, where nursing staff is routinely involved in food service functions. Results Overall, 401 nurses (279, 37.1%, of the General Hospital and 122, 53.5%, of the Paediatric Hospital, respectively answered. Among the respondents there was a generalized lack of knowledge about etiologic agents and food vehicles associated to foodborne diseases and proper temperatures of storage of hot and cold ready to eat foods. A general positive attitude towards temperature control and using clothing and gloves, when handling food, was shared by the respondents nurses, but questions about cross-contamination, refreezing and handling unwrapped food with cuts or abrasions on hands were frequently answered incorrectly. The practice section performed better, though sharing of utensils for raw and uncooked foods and thawing of frozen foods at room temperatures proved to be widely frequent among the respondents. Age, gender, educational level and length of service were inconsistently associated with the answer pattern. More than 80% of the respondent nurses did not attend any educational course on food hygiene. Those who attended at least one training course fared significantly better about some knowledge issues, but no difference was detected in both the attitude and practice sections. Conclusion Results strongly emphasize the need for a safer management of catering in the hospitals, where non professional food handlers, like nursing or domestic staff, are involved in food service functions.

  9. Code of practice for the control and safe handling of radioactive sources used for therapeutic purposes (1988)

    International Nuclear Information System (INIS)

    This Code is intended as a guide to safe practices in the use of sealed and unsealed radioactive sources and in the management of patients being treated with them. It covers the procedures for the handling, preparation and use of radioactive sources, precautions to be taken for patients undergoing treatment, storage and transport of radioactive sources within a hospital or clinic, and routine testing of sealed sources

  10. Healthy food access for urban food desert residents: examination of the food environment, food purchasing practices, diet, and body mass index

    Science.gov (United States)

    Dubowitz, Tamara; Zenk, Shannon N.; Ghosh-Dastidar, Bonnie; Cohen, Deborah; Beckman, Robin; Hunter, Gerald; Steiner, Elizabeth D.; Collins, Rebecca L.

    2015-01-01

    Objective Provide a richer understanding of food access and purchasing practices among U.S. urban food desert residents and their association with diet and body mass. Design Data on food purchasing practices, dietary intake, height, and weight from the primary food shopper in randomly selected households (n=1372) was collected. Audits of all neighborhood food stores (n=24) and the most-frequented stores outside the neighborhood (n=16) were conducted. Aspects of food access and purchasing practices and relationships among them were examined and tests of their associations with dietary quality and body mass index (BMI) were conducted. Setting Two low-income predominantly African-American neighborhoods with limited access to healthy food in Pittsburgh, Pennsylvania. Subjects Household food shoppers. Results Only one neighborhood outlet sold fresh produce; nearly all respondents did major food shopping outside the neighborhood. Although the nearest full-service supermarket was an average of 2.6 km from their home, respondents shopped an average of 6.0 km from home. The average trip was by car, took approximately two hours roundtrip, and occurred two to four times per month. Respondents spent approximately $37 per person per week on food. Those who made longer trips had access to cars, shopped less often, and spent less money per person. Those who traveled further when they shopped had higher BMIs, but most residents already shopped where healthy foods were available, and physical distance from full service groceries was unrelated to weight or dietary quality. Conclusions Improved access to healthy foods is the target of current policies meant to improve health. However, distance to the closest supermarket might not be as important as previously thought and thus policy and interventions that focus merely on improving access may not be effective. PMID:25475559

  11. Knowledge, Attitude and Practice among food handlers on food borne diseases: A hospital based study in tertiary care hospital.

    OpenAIRE

    Mavilla Anuradha; Rahul Hanumant Dandekar

    2014-01-01

    Title: Knowledge, Attitude and Practice among food handlers on food borne diseases: A hospital based study in tertiary care hospital.Running title: KAP study among food handlers in a Hospital at Perambalur.Background: Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation.Staphylococcus aureus infections used to respond to ß-lactam and related group of antibiotics but the emergence of Methicillin-resistant S. Aureus...

  12. Physical activity and food environment assessments: implications for practice.

    Science.gov (United States)

    Eyler, Amy A; Blanck, Heidi M; Gittelsohn, Joel; Karpyn, Allison; McKenzie, Thomas L; Partington, Susan; Slater, Sandy J; Winters, Meghan

    2015-05-01

    There is growing interest in the use of physical activity and nutrition environmental measures by both researchers and practitioners. Built environment assessment methods and tools range from simple to complex and encompass perceived, observed, and geographic data collection. Even though challenges in tool selection and use may exist for non-researchers, there are opportunities to incorporate these measures into practice. The aims of this paper are to (1) describe examples of built environment assessment methods and tools in the practice context; (2) present case studies that outline successful approaches for the use of built environment assessment tools and data among practitioners; and (3) make recommendations for both research and practice. As part of the Built Environment Assessment Training Think Tank meeting in July 2013, experts who work with community partners gathered to provide input on conceptualizing recommendations for collecting and analyzing built environment data in practice and research. The methods were summarized in terms of perceived environment measures, observational measures, and geographic measures for physical activity and food environment assessment. Challenges are outlined and case study examples of successful use of assessments in practice are described. Built environment assessment tools and measures are important outside the research setting. There is a need for improved collaboration between research and practice in forming partnerships for developing tools, collecting and analyzing data, and using the results to work toward positive environmental changes. PMID:25891064

  13. Consumer Knowledge and Perceptions Towards Food Safety Practices: Implications for Consumer Education Programs

    Directory of Open Access Journals (Sweden)

    Amit Sharma

    2015-10-01

    Full Text Available Food safety knowledge and perceptions of consumers are important factors in preventing incidence of foodborne illnesses. The purpose of this study was to determine consumers’ knowledge and perceptions towards food safety and practices. In particular, this study assessed knowledge level of consumers related to key food safety practices and determined the perceptions of consumers regarding food safety practices in foodservice operations. Additionally, it determined consumers’ ability to observe food safety practices in foodservice operations. Results revealed that, in general, consumers were knowledgeable about food safety but did not understand certain basic processes of food safety, such as handwashing and preventing food safety hazards. This study also found that respondents were concerned about food safety and adhered to foodservice operations’ food safety practices. Implications and recommendations for Extension programming were drawn from study results.

  14. FOOD SAFETY KNOWLEDGE, ATTITUDE AND PRACTICES AMONG WOMEN IN FIELD PRACTICE AREA OF URBAN HEALTH TRAINING CENTRE, ANDHRA MEDICAL COLLEGE, VISAKHAPATNAM

    Directory of Open Access Journals (Sweden)

    Sarada

    2015-10-01

    Full Text Available INTRODUCTION: Food safety describes handling, prep aration and storage of food in ways to prevent foodborne illness . The contamination of food may occur at any stage in the process from food production to consumption (“farm to plate” - theme for World Health Day 2015.Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Foodborne diseases include a wide spectrum of illnesses and a growing public health problem worldwide. METHODOLOGY: A cross - sectional community based study was done among 150 women in the field practice area of urban health training centre, Andhra Medical College, Visakhapatnam. Data was collected by administering questionnaire after taking informed consent. Data was entered in Epi data version 3.1 and analysed by usi ng SPSS version 16.Results were represented in form of proportions and Fischer’s Exact test was used to find significant association between variables. RESULTS: Among 150 participants, most of them were in age group of 21 - 30 years with mean age 33±11years.Ab out 68% belonged to low socioeconomic status, 76.7% were housewives, and 79.3% were literates. Among the participants, 94.7% had good knowledge regarding food safety, 30.7% had good practices showing gap between knowledge and practices. In 12% of cases ther e was history of foodborne illness. There was significant association between knowledge and literacy status; knowledge and past history of foodborne diseases (p<0.05. CONCLUSION: There is need for an education program in the community to improve the pract ices among women regarding food safety to fill the observed gap between knowledge and practices.

  15. Product development practice in medium-sized food processing companies

    DEFF Research Database (Denmark)

    Harmsen, Hanne

    Market orientation has in numerous empirical NPD-studies been identified as critical for success. However, this study reveals a severe gap between the normative implications regarding market orientation and current product development practice in number of Danish food-processing companies. Through...... an action-research project it is attempted to increase the level of market orientation. Results show that market orientation can be improved, but that the change process is difficult and time-con and improvements rather incremental. Implications of results include a questining of the possibility of...

  16. Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.; Strohbehn, Catherine H.

    2015-01-01

    Purpose/Objectives: This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods: An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items…

  17. Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.; Strohbehn, Catherine H.

    2015-01-01

    Purpose/Objectives: This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods: An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items…

  18. Practical issues in handling data input and uncertainty in a budget impact analysis

    OpenAIRE

    Nuijten, M.J.C.; Mittendorf, T.; Persson, U

    2011-01-01

    The objective of this paper was to address the importance of dealing systematically and comprehensively with uncertainty in a budget impact analysis (BIA) in more detail. The handling of uncertainty in health economics was used as a point of reference for addressing the uncertainty in a BIA. This overview shows that standard methods of sensitivity analysis, which are used for standard data set in a health economic model (clinical probabilities, treatment patterns, resource utilisation and pri...

  19. Practical handling skills during road transport of fattening pigs from farm to slaughterhouse: A brief review

    OpenAIRE

    Bert Driessen; Ester Peeters; Jos Van Thielen; Sanne Van Beirendonck

    2013-01-01

    The transport of fattening pigs is characterized by a strong human-animal interaction. Consequent handling is important because of animal welfare, meat quality and matching economic consequences. During road transport, human impact can be divided in different steps: 1) driving pigs from the pens via an alley to the trailer, 2) loading, 3) actual transport, 4) unloading to the lairage, and 5) the final phase driving pigs to the stunning. An inadequate design and a poor condition of the fa...

  20. Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo

    OpenAIRE

    Isaac Monney; Dominic Agyei; Wellington Owusu

    2013-01-01

    With the booming street food industry in the developing world there is an urgent need to ensure food vendors adhere to hygienic practices to protect public health. This study assessed the adherence to food hygiene practices by food vendors in educational institutions in Konongo, Ghana. Structured questionnaires, extensive observation and interviews were used for the study involving 60 food vendors from 20 basic schools. Attributable to the influence of school authorities and the level of in-t...

  1. Sample handling in surface sensitive chemical and biological sensing: a practical review of basic fluidics and analyte transport.

    Science.gov (United States)

    Orgovan, Norbert; Patko, Daniel; Hos, Csaba; Kurunczi, Sándor; Szabó, Bálint; Ramsden, Jeremy J; Horvath, Robert

    2014-09-01

    This paper gives an overview of the advantages and associated caveats of the most common sample handling methods in surface-sensitive chemical and biological sensing. We summarize the basic theoretical and practical considerations one faces when designing and assembling the fluidic part of the sensor devices. The influence of analyte size, the use of closed and flow-through cuvettes, the importance of flow rate, tubing length and diameter, bubble traps, pressure-driven pumping, cuvette dead volumes, and sample injection systems are all discussed. Typical application areas of particular arrangements are also highlighted, such as the monitoring of cellular adhesion, biomolecule adsorption-desorption and ligand-receptor affinity binding. Our work is a practical review in the sense that for every sample handling arrangement considered we present our own experimental data and critically review our experience with the given arrangement. In the experimental part we focus on sample handling in optical waveguide lightmode spectroscopy (OWLS) measurements, but the present study is equally applicable for other biosensing technologies in which an analyte in solution is captured at a surface and its presence is monitored. Explicit attention is given to features that are expected to play an increasingly decisive role in determining the reliability of (bio)chemical sensing measurements, such as analyte transport to the sensor surface; the distorting influence of dead volumes in the fluidic system; and the appropriate sample handling of cell suspensions (e.g. their quasi-simultaneous deposition). At the appropriate places, biological aspects closely related to fluidics (e.g. cellular mechanotransduction, competitive adsorption, blood flow in veins) are also discussed, particularly with regard to their models used in biosensing. PMID:24846752

  2. Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis.

    Science.gov (United States)

    Evans, Ellen W; Redmond, Elizabeth C

    2016-02-01

    Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ?60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking. Combining data about knowledge, self-reported practices, and attitudes can achieve a cumulative multilayered in-depth understanding of consumer food safety behavior and cognition. This study aims to ascertain older adults' cognition and behavior in relation to domestic food handling and storage practices that may increase the risks associated with L. monocytogenes. Older adults (?60 years) (n = 100) participated in an interview and questionnaire to determine knowledge, self-reported practices, and attitudes toward recommended practices. Although the majority (79%) had positive attitudes toward refrigeration, 84% were unaware of recommended temperatures (5°C) and 65% self-reported "never" checking their refrigerator temperature. Although most (72%) knew that "use-by" dates indicate food safety and 62% reported "always" taking note, neutral attitudes were held, with 67% believing it was safe to eat food beyond use-by dates and 57% reporting doing so. Attitudes toward consuming foods within the recommended 2 days of opening were neutral, with 55% aware of recommendations and , 84% reporting that they consume RTE foods beyond recommendations. Although knowledgeable of some key practices, older adults self-reported potentially unsafe practices when storing RTE foods at home, which may increase risks associated with L. monocytogenes. This study has determined that older adults' food safety cognition may affect their behaviors; understanding consumer food safety cognition is essential for developing targeted food safety education. PMID:26818987

  3. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

    Science.gov (United States)

    Pérez-Rodríguez, F; Castro, R; Posada-Izquierdo, G D; Valero, A; Carrasco, E; García-Gimeno, R M; Zurera, G

    2010-10-01

    Cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. This work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (SMEs) and large-sized establishments (LEs) and the microbiological quality of sliced cooked meat products. For that, a checklist was drawn up and filled in based on scoring handling practice during slicing in different establishments in Cordoba (Southern Spain). In addition, sliced cooked meats were analyzed for different microbiological indicators and investigated for the presence of Listeria spp. and Listeria monocytogenes. Results indicated that SMEs showed a more deficient handling practices compared to LEs. In spite of these differences, microbiological counts indicated similar microbiological quality in cooked meat samples for both types of establishments. On the other hand, Listeria monocytogenes and Listeria inocua were isolated from 7.35% (5/68) and 8.82% (6/68) of analyzed samples, respectively. Positive samples for Listeria spp. were found in establishments which showed acceptable hygiene levels, though contamination could be associated to the lack of exclusiveness of slicers at retail points. Moreover, Listeria spp presence could not be statistically linked to any microbiological parameters; however, it was observed that seasonality influenced significantly (PSMEs. PMID:20573456

  4. Knowledge, Attitude and Practices of University Students Regarding the Use of Nutritional Information and Food Labels

    OpenAIRE

    M.I. Khairil Anuar; M.N. Norazmir; G. Nurliyana

    2011-01-01

    The food nutrition label provides the nutrition information that helps consumers on food choices and used to give us information so that customer can choose between foods. This study was aimed to determine the association between knowledge, attitude and practices on food label use and to determine the factors that influence the use of food labels during making food purchasing decision among university students. A cross-sectional study of undergraduate students at UiTM Puncak Alam in the Kuala...

  5. Food Safety Knowledge and Beliefs of Middle School Children: Implications for Food Safety Educators

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Quick, Virginia

    2010-01-01

    To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food-handling responsibilities of middle school youth and obstacles they face in practicing safe food handling…

  6. MEMS product engineering handling the diversity of an emerging technology best practices for cooperative development

    CERN Document Server

    Ortloff, Dirk; Hahn, Kai; Bieniek, Tomasz; Janczyk, Grzegorz; Bruck, Rainer

    2014-01-01

    This book provides the methodological background to directing cooperative product engineering projects in a micro and nanotechnology setting. The methodology is based on well-established methods like PRINCE2 and StageGate, which are supplemented by best practices that can be individually tailored to the actual nature and size of the project at hand. This book is intended for everyone who takes an active role in either practical product engineering or in teaching it. This includes project and product management staff and program management offices in companies working on innovation projects, those active in innovation, as well as professors and students in engineering and management.

  7. Contextualizing food practices and change among Mexican migrants in West Queens, New York City

    OpenAIRE

    Macari, Marisa/MM; Ulijaszek, Stanley J; Berg, Mette Louise

    2013-01-01

    This thesis is about food practices and change among Mexican migrants living in West Queens, New York City. Public health research suggests that Mexican migration to the US has a negative impact on food practices, with diets being less nutritious over a migrant’s stay in the United States and obesity being more common among longer-term than more recently-arrived individuals. Through ethnography, I explore how migration shapes food practices and examine the nuanced process of nutritional chan...

  8. Handling e-waste in developed and developing countries: Initiatives, practices, and consequences

    International Nuclear Information System (INIS)

    Discarded electronic goods contain a range of toxic materials requiring special handling. Developed countries have conventions, directives, and laws to regulate their disposal, most based on extended producer responsibility. Manufacturers take back items collected by retailers and local governments for safe destruction or recovery of materials. Compliance, however, is difficult to assure, and frequently runs against economic incentives. The expense of proper disposal leads to the shipment of large amounts of e-waste to China, India, Pakistan, Nigeria, and other developing countries. Shipment is often through middlemen, and under tariff classifications that make quantities difficult to assess. There, despite the intents of national regulations and hazardous waste laws, most e-waste is treated as general refuse, or crudely processed, often by burning or acid baths, with recovery of only a few materials of value. As dioxins, furans, and heavy metals are released, harm to the environment, workers, and area residents is inevitable. The faster growth of e-waste generated in the developing than in the developed world presages continued expansion of a pervasive and inexpensive informal processing sector, efficient in its own way, but inherently hazard-ridden. - Highlights: ? Much e-waste, expensive to process safely, illegally goes to developing countries. ? E-waste processing in developing countries pollutes with heavy metals and dioxins. ? Well-conceived developing world waste regulations lack enforceability. ? Crude e-waste processing cannot recover several rare materials. ? The amount of e-waste unsafely processed will continue to grow

  9. Practical issues in handling data input and uncertainty in a budget impact analysis.

    Science.gov (United States)

    Nuijten, M J C; Mittendorf, T; Persson, U

    2011-06-01

    The objective of this paper was to address the importance of dealing systematically and comprehensively with uncertainty in a budget impact analysis (BIA) in more detail. The handling of uncertainty in health economics was used as a point of reference for addressing the uncertainty in a BIA. This overview shows that standard methods of sensitivity analysis, which are used for standard data set in a health economic model (clinical probabilities, treatment patterns, resource utilisation and prices/tariffs), cannot always be used for the input data for the BIA model beyond the health economic data set for various reasons. Whereas in a health economic model, only limited data may come from a Delphi panel, a BIA model often relies on a majority of data taken from a Delphi panel. In addition, the dataset in a BIA model also includes forecasts (e.g. annual growth, uptakes curves, substitution effects, changes in prescription restrictions and guidelines, future distribution of the available treatment modalities, off-label use). As a consequence, the use of standard sensitivity analyses for BIA data set might be limited because of the lack of appropriate distributions as data sources are limited, or because of the need for forecasting. Therefore, scenario analyses might be more appropriate to capture the uncertainty in the BIA data set in the overall BIA model. PMID:20364289

  10. Handling e-waste in developed and developing countries: Initiatives, practices, and consequences

    Energy Technology Data Exchange (ETDEWEB)

    Sthiannopkao, Suthipong, E-mail: suthisuthi@gmail.com [Department of Environmental Engineering, College of Engineering, Dong-A University, 37 Nakdong-Daero 550 beon-gil Saha-gu, Busan (Korea, Republic of); Wong, Ming Hung [Croucher Institute for Environmental Sciences, Hong Kong Baptist University, Hong Kong (China)

    2013-10-01

    Discarded electronic goods contain a range of toxic materials requiring special handling. Developed countries have conventions, directives, and laws to regulate their disposal, most based on extended producer responsibility. Manufacturers take back items collected by retailers and local governments for safe destruction or recovery of materials. Compliance, however, is difficult to assure, and frequently runs against economic incentives. The expense of proper disposal leads to the shipment of large amounts of e-waste to China, India, Pakistan, Nigeria, and other developing countries. Shipment is often through middlemen, and under tariff classifications that make quantities difficult to assess. There, despite the intents of national regulations and hazardous waste laws, most e-waste is treated as general refuse, or crudely processed, often by burning or acid baths, with recovery of only a few materials of value. As dioxins, furans, and heavy metals are released, harm to the environment, workers, and area residents is inevitable. The faster growth of e-waste generated in the developing than in the developed world presages continued expansion of a pervasive and inexpensive informal processing sector, efficient in its own way, but inherently hazard-ridden. - Highlights: ? Much e-waste, expensive to process safely, illegally goes to developing countries. ? E-waste processing in developing countries pollutes with heavy metals and dioxins. ? Well-conceived developing world waste regulations lack enforceability. ? Crude e-waste processing cannot recover several rare materials. ? The amount of e-waste unsafely processed will continue to grow.

  11. Food Insecurity, Food Based Coping Strategies and Suboptimal Dietary Practices of Adolescents in Jimma Zone Southwest Ethiopia

    OpenAIRE

    Lema, Tefera Belachew; Lindstrom, David; Gebremariam, Abebe; Hogan, Dennis; Lachat, Carl; Huybregts, Lieven; Kolsteren, Patrick

    2013-01-01

    Despite the high prevalence of adolescent food insecurity in Ethiopia, there is no study which documented its association with suboptimal dietary practices. The objective of this study is to determine the association between adolescent food insecurity and dietary practices. We used data on 2084 adolescents in the age group of 13–17 years involved in the first round survey of the five year longitudinal family study in Southwest Ethiopia. Adolescents were selected using residence stratified ran...

  12. Food Insecurity, Food Based Coping Strategies and Suboptimal Dietary Practices of Adolescents in Jimma Zone Southwest Ethiopia

    OpenAIRE

    Belachew, Tefera; Lindstrom, David; Gebremariam, Abebe; Hogan, Dennis; Lachat, Carl; Huybregts, Lieven; Kolsteren, Patrick

    2013-01-01

    Despite the high prevalence of adolescent food insecurity in Ethiopia, there is no study which documented its association with suboptimal dietary practices. The objective of this study is to determine the association between adolescent food insecurity and dietary practices. We used data on 2084 adolescents in the age group of 13–17 years involved in the first round survey of the five year longitudinal family study in Southwest Ethiopia. Adolescents were selected using residence stratified ran...

  13. Creating healthy food environments through global benchmarking of government nutrition policies and food industry practices

    OpenAIRE

    Vandevijvere, Stefanie; Swinburn, Boyd

    2014-01-01

    Unhealthy processed food products are increasingly dominating over healthy foods, making food and nutrition environments unhealthier. Development and implementation of strong government healthy food policies is currently being circumvented in many countries by powerful food industry lobbying. In order to increase accountability of both governments and the private sector for their actions, and improve the healthiness of food environments, INFORMAS (the International Network for Food and Obesit...

  14. Using the FoodEx-LTC to assess institutional food service practices through nursing home residents' perspectives on nutrition care.

    Science.gov (United States)

    Evans, Bronwynne C; Crogan, Neva L

    2005-01-01

    Background. Undernutrition occurs in approximately 2 of every 5 nursing home residents, negatively influencing their health and quality of life. The purposes of this study were to collect data about institutional meal preparation and food service practices that promote or retard adequate nutritional intake and to evaluate residents' food and food service satisfaction. Methods. The FoodEx-LTC, a simple, 44-item, 5-subscale questionnaire that measures food and food service satisfaction, was administered to 61 residents. Serum albumin and body mass index gauged the nutritional status of each resident. SPSS for Windows, version 10, was used for analyses. Results. Overall, 89% of residents were satisfied or somewhat satisfied with the food service. Of those who ate in the dining room, 44% had to wait to go back to their rooms, presenting a quality of life issue. Fifty-two percent received food they hated, 56% often received the same food, and 59% received food always cooked the same way. Most residents (75%) felt comfortable refusing food they did not like, but 65% did not complain. Most (79%) wanted to choose what to eat, but only 54% believed that choosing when to eat was important. Conclusions. The FoodEx-LTC, used to monitor nutrition care in nursing homes, incorporates residents' views into service delivery and responds to the Health Care Finance Administration's Nutritional and Hydration Awareness Campaign, part of the federal Nursing Home Initiative. Using the FoodEx-LTC to identify residents' perspectives may promote resident satisfaction and dietary intake through adaptation of nursing home food and food service practices. PMID:15741295

  15. Sustainability of Wastewater Treatment and Excess Sludge Handling Practices in the Federated States of Micronesia

    Directory of Open Access Journals (Sweden)

    Joseph D. Rouse

    2013-09-01

    Full Text Available A survey of wastewater treatment facilities in the Federated States of Micronesia revealed a lack of fully functional treatment systems and conditions that potentially could lead to adverse environmental impacts and public health concerns. Due to inadequate facilities, the amount and composition of wastewater entering the plants as well as the degree of treatment being achieved is largely unknown. In some cases raw sewage is being discharged directly into the ocean and waste sludge is regularly taken by local residents for agricultural purposes without adequate treatment. In addition, the need to establish best management practices for placement and maintenance of septic tanks is urgent. Furthermore, development of eco-friendly solutions is needed to more effectively treat wastewater from industrial and agricultural sources in an effort to abate current pollution problems. Comparisons of treatment methods being used and problems encountered at different locations in the islands would provide valuable information to aid in the development of sustainable treatment practices throughout Micronesia.

  16. Identifying Key Risk Behaviors Regarding Personal Hygiene and Food Safety Practices of Food Handlers Working in Eating Establishments Located Within a Hospital Campus in Kolkata

    OpenAIRE

    Prianka Mukhopadhyay*, Gautam Kr. Joardar, Kanad Bag, Amrita Samanta, Sonali Sain and Sesadri Koley

    2012-01-01

    Background: Hospital canteens cater to a large population group and personal hygiene and food safety practices of food handlers assume immense importance to prevent food borne disease outbreaks. Objectives: To assess the self-reported behaviour of food handlers on personal hygiene and food safety practices and to find out their morbidity profile. Methods: An observational study was conducted by interviewing 67 consenting food handlers working in different eateries inside a hospital campus, us...

  17. Wild Food Summit: Anishinaabe Relearning Traditional Gathering Practices

    Science.gov (United States)

    Sorensen, Barbara Ellen

    2011-01-01

    Wild Food Summits is a program initiated by Steve Dahlberg, the White Earth Tribal & Community College Extension director. Dahlberg began Wild Food Summits to teach people about identifying and gathering wild greens, mushrooms, and other edible plant life. The whole community comes together to cook and eat the foods. The tribal college has…

  18. Air-Guiding Photonic Bandgap Fibers: Spectral Properties, Macrobending Loss, and Practical Handling

    DEFF Research Database (Denmark)

    Hansen, Theis Peter; Broeng, Jes; Jakobsen, Christian; Vienne, Guillaume; Simonsen, Harald R.; Nielsen, Martin Dybendal; Skovgaard, Peter M.W.; Folkenberg, Jacob Riis; Bjarklev, Anders Overgaard

    2004-01-01

    For development of hollow-core transmission fibers, the realizable fibers lengths, bandwidth, characterization, and compatibility with standard technology are important issues. We report record-length air-guiding fiber, spectral properties, splicing, and optical time domain reflectometer (OTDR) m......) measurements. Furthermore, spectral macrobending loss measurements for two different designs of air-core photonic bandgap fibers are presented. While bending loss is observed, it does not limit operation for all practical bending diameters (>tex/tex......For development of hollow-core transmission fibers, the realizable fibers lengths, bandwidth, characterization, and compatibility with standard technology are important issues. We report record-length air-guiding fiber, spectral properties, splicing, and optical time domain reflectometer (OTDR...

  19. Practical handling of AIO admixtures – Guidelines on Parenteral Nutrition, Chapter 10

    Directory of Open Access Journals (Sweden)

    Stanga, Z.

    2009-11-01

    Full Text Available All-in-one admixtures (AIO-admixtures provide safe, effective and low-risk PN (parenteral nutrition for practically all indications and applications. Water, energy (carbohydrates and lipids, amino acids, vitamins and trace elements are infused together with PN either as industrially-manufactured AIO admixtures provided as two- or three-chamber bags (shelf life usually more than 12 months completed with electrolytes and micronutrients where appropriate or as individually compounded ready-to-use AIO admixtures (compounding, usually prepared by a pharmacy on either a daily or weekly basis and stored at 2–8°C. Physico-chemical and microbial stability of an AIO admixture is essential for the safety and effectiveness of patient-specific PN, and its assurance requires specialist pharmaceutical knowledge. The stability should be documented for an application period of 24 (–48 hours. It is advisable to offer a limited selection of different PN regimes in each hospital. For reasons of drug and medication safety, PN admixtures prepared for individual patients must be correctly labelled and specifications for storage conditions must also be followed during transport. Monitoring is required where applicable. Micronutrients are usually administered separately to AIO admixtures. In case compatibility and stability have been well documented trace elements and/or combination preparations including water-soluble or water-soluble/fat soluble vitamin supplements can be added to PN admixtures under strict aseptic conditions. AIO admixtures are usually not used as vehicles for drugs (incompatibilities.

  20. The handling of urinary incontinence in Danish general practices after distribution of guidelines and voiding diary reimbursement: an observational study

    Directory of Open Access Journals (Sweden)

    Viktrup Lars

    2004-06-01

    Full Text Available Abstract Background Though urinary incontinence (UI is a bothersome condition for the individual patient, the patients tend not to inform their physician about UI and the physician tend not to ask the patient. Recently different initiatives have been established in Danish general practices to improve the management of UI. The aim of this study was to identify the handling of urinary incontinence (UI in Danish general practices after distribution of clinical guidelines and reimbursement for using a UI diary. Methods In October 2001, a questionnaire was sent to 243 general practitioners (GPs in Frederiksborg County following distribution of clinical guidelines in July 1999 (UI in general practice and September 2001 (UI in female, geriatric, or neurological patients. A policy for a small reimbursement to GPs for use of a fluid intake/voiding diary in the assessment of UI in general practice was implemented in October 2001. Information concerning monthly reimbursement for using a voiding diary, prescribed drugs (presumably used for treating UI, UI consultations in outpatient clinics, and patient reimbursement for pads was obtained from the National Health Service County Registry. Results Of the 132 (54% GPs who replied, 87% had read the guidelines distributed 2 years before, but only 47% used them daily. The majority (69% of the responding GPs had read and appreciated 1–3 other UI guidelines distributed before the study took place. Eighty-three percent of the responding GPs sometimes or often actively asked their patients about UI, and 92% sometimes or often included a voiding diary in the UI assessment. The available registry data concerning voiding diary reimbursement, prescribed UI drugs, UI consultations in outpatient clinics, and patient reimbursement for pads were insufficient or too variable to determine significant trends. Conclusion GPs management of UI in a Danish county may be reasonable, but low response rate to the questionnaire and insufficient registry data made it difficult to evaluate the impact of different UI initiatives.

  1. Using Cross-practice Collaboration to Meet the Evolving Legal Needs of Local Food Entrepreneurs

    OpenAIRE

    Broad Leib, Emily Michele; Kool, Amanda

    2013-01-01

    This article begins by highlighting several of the legal barriers commonly faced by local food businesses. The article then demonstrates that policy lawyers and transactional lawyers can effectively collaborate to improve the food system by providing synergistic feedback that informs each other’s practices, thereby improving service for food-related clients and enhancing the legal environment for future local food entrepreneurs. The article describes the methods that two clinics at Harvard...

  2. Practical Curriculum Design Based on Food Motoring System of PLC

    OpenAIRE

    Jie Yang; Xiuhai Wen

    2015-01-01

    The study designed a kind of stepping food motoring control system based on PLC and touch screen, complete the secondary design and renovation based on PLC technology. According to the trend that the PLC new technology is widely and deeply applied into modern food industrial production, combining students electrician, maintenance electrician basic skill training needs to make a reformation of the food motoring system of student training curriculum. This system has simple structure, stable per...

  3. An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden

    OpenAIRE

    Wiström, Anna; Thelin, Erika

    2013-01-01

    The relationships between and among questions from a survey in three different areas, namely food and food related health, food safety and hygiene, and information gathering concerning food, with the main focus on the first two areas, are investigated. Data from older people have been analyzed. The questions are both about knowledge and behavior in relation to the areas mentioned above. Earlier studies have shown that people in general do not know about or act according to dietary advises abo...

  4. Food irradiation

    International Nuclear Information System (INIS)

    Food irradiation is a promising technology in which food products are exposed to a controlled amount of radiant energy to eliminate disease-causing bacteria. The process can also control parasites and insects, reduce spoilage and inhibit ripening and sprouting. Food irradiation is endorsed by the most important health organisations (WHO, CDC, USDA, FDA, EFSA, etc.) and allowed in nearly 40 Countries. It is to remember that irradiation is not a substitute either for comprehensive food safety programs or for good food-handling practices. Irradiated foods must be labelled with either the statement treated with radiation or treated by irradiation and the international symbol for irradiation, the radura. Some consumer associations suppose negative aspects of irradiation, such as increase of the number of free radicals in food and decrease of antioxidant vitamins that neutralize them

  5. Food Safety Education Using an Interactive Multimedia Kiosk in a WIC Setting: Correlates of Client Satisfaction and Practical Issues

    Science.gov (United States)

    Trepka, Mary Jo; Newman, Frederick L.; Huffman, Fatma G.; Dixon, Zisca

    2010-01-01

    Objective: To assess acceptability of food safety education delivered by interactive multimedia (IMM) in a Supplemental Nutrition Program for Women, Infants and Children Program (WIC) clinic. Methods: Female clients or caregivers (n = 176) completed the food-handling survey; then an IMM food safety education program on a computer kiosk.…

  6. Food Safety Education Using an Interactive Multimedia Kiosk in a WIC Setting: Correlates of Client Satisfaction and Practical Issues

    Science.gov (United States)

    Trepka, Mary Jo; Newman, Frederick L.; Huffman, Fatma G.; Dixon, Zisca

    2010-01-01

    Objective: To assess acceptability of food safety education delivered by interactive multimedia (IMM) in a Supplemental Nutrition Program for Women, Infants and Children Program (WIC) clinic. Methods: Female clients or caregivers (n = 176) completed the food-handling survey; then an IMM food safety education program on a computer kiosk.…

  7. Facts about food irradiation: Microbiological safety of irradiated food

    International Nuclear Information System (INIS)

    This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs

  8. How parental dietary behavior and food parenting practices affect children's dietary behavior. Interacting sources of influence?

    Science.gov (United States)

    Larsen, Junilla K; Hermans, Roel C J; Sleddens, Ester F C; Engels, Rutger C M E; Fisher, Jennifer O; Kremers, Stef P J

    2015-06-01

    Until now, the literatures on the effects of food parenting practices and parents' own dietary behavior on children's dietary behavior have largely been independent from one another. Integrating findings across these areas could provide insight on simultaneous and interacting influences on children's food intake. In this narrative review, we provide a conceptual model that bridges the gap between both literatures and consists of three main hypotheses. First, parental dietary behavior and food parenting practices are important interactive sources of influence on children's dietary behavior and Body Mass Index (BMI). Second, parental influences are importantly mediated by changes in the child's home food environment. Third, parenting context (i.e., parenting styles and differential parental treatment) moderates effects of food parenting practices, whereas child characteristics (i.e., temperament and appetitive traits) mainly moderate effects of the home food environment. Future studies testing (parts of) this conceptual model are needed to inform effective parent-child overweight preventive interventions. PMID:25681294

  9. Principles of the Codex general standard for irradiated foods and associated code of practice

    International Nuclear Information System (INIS)

    The Codex Alimentarius Commission, which is the Executive Organ of the Joint FAO/WHO Food Standards Programme, adopted in 1983 a General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. The Standard takes into account the conclusions of Joint FAO/IAEA/WHO Expert Committees, convened to evaluate all available data concerning the effects of irradiation treatment on food, including extensive wholesomeness data and animal tests. The Standard represents a set of principles and requirements for the process and for the irradiated product. It does not go into details concerning the application of food irradiation to individual food products on groups of food products in accordance with good irradiation practice. Such details are covered in a special Codes of Good Irradiation Practice elaborated by the FAO/IAEA/WHO International Consultative Group on Food Irradiation. The lecture will describe the various provisions of the Codex Standard for Irradiated Foods and the Code and provide explanation of the intent of these provisions, drawing attention to the actual practices followed by Governments in regulating food irradiation. (author). 12 refs

  10. Food-Related Beliefs, Eating Behavior, and Classroom Food Practices of Middle School Teachers.

    Science.gov (United States)

    Kubik, Martha Y.; Lytle, Leslie A.; Hannan, Peter J.; Story, Mary; Perry, Cheryl L.

    2002-01-01

    Surveyed middle school teachers regarding their classroom food and eating behaviors. Using food (particularly candy) as student incentives was common. Most foods used did not support development of healthy eating habits. Many teachers did not role model healthy eating at school. Prevalent use of vending machines was reported. Correlates of…

  11. Food-Related Beliefs, Eating Behavior, and Classroom Food Practices of Middle School Teachers.

    Science.gov (United States)

    Kubik, Martha Y.; Lytle, Leslie A.; Hannan, Peter J.; Story, Mary; Perry, Cheryl L.

    2002-01-01

    Surveyed middle school teachers regarding their classroom food and eating behaviors. Using food (particularly candy) as student incentives was common. Most foods used did not support development of healthy eating habits. Many teachers did not role model healthy eating at school. Prevalent use of vending machines was reported. Correlates of…

  12. Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

    Science.gov (United States)

    Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

    2011-01-01

    Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

  13. Practical Curriculum Design Based on Food Motoring System of PLC

    Directory of Open Access Journals (Sweden)

    Jie Yang

    2015-03-01

    Full Text Available The study designed a kind of stepping food motoring control system based on PLC and touch screen, complete the secondary design and renovation based on PLC technology. According to the trend that the PLC new technology is widely and deeply applied into modern food industrial production, combining students electrician, maintenance electrician basic skill training needs to make a reformation of the food motoring system of student training curriculum. This system has simple structure, stable performance, economic value, outstanding using effect, remarkable specific design example and expected effect.

  14. Food irradiation: Technology transfer in Asia, practical experiences

    Science.gov (United States)

    Kunstadt, Peter; Eng, P.

    1993-10-01

    Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete food irradiation technology transfer project.

  15. Balancing food values: Making sustainable choices within cooking practices:

    OpenAIRE

    Jong, A. de; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at home, in specific related to the type of food that is purchased. This paper describes what it means for people to make more sustainable choices in food shopping and how that can be mediated while ta...

  16. Food irradiation: technology transfer in Asia, practical experiences

    International Nuclear Information System (INIS)

    Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the successful conclusion of the world's first complete food irradiation technology transfer project. (Author)

  17. Practical Guidance on How to Handle Levodopa/Carbidopa Intestinal Gel Therapy of Advanced PD in a Movement Disorder Clinic

    DEFF Research Database (Denmark)

    Pedersen, Stephen WØrlich; Clausen, Jesper BØje

    2012-01-01

    Continuous dopaminergic delivery is recognized for the capacity to ameliorate symptoms in Parkinson's disease (PD). In advanced PD the short comings of orally administered Levodopa/Carbidopa include fluctuations resulting in unstable effect and dyskinesia. Levodopa/Carbidopa intestinal gel, LCIG, (Duodopa®, Abbott Laboratories) is delivered continuously through a percutaneous endoscopic gastrostomy with the inner tube placed in the duodenum by means of a device (CADD legacy Duodopa pump (CE 0473)). The therapy implies continuous dopaminergic delivery directly to the duodenum and is therefore unaffected by gastric emptying and represents a major adjuvant in the treatment of advanced PD with significant improvement in motor and non-motor symptoms. The aim of this paper is to suggest the prerequisites for a LCIG clinic and propose a feasible set-up and lean organization of a movement disorder clinic. Secondly, the paper proposes practical handling of patients in LCIG treatment for advanced PD based on experienceand initiation of LCIG treatment and follow-up in forty patients.

  18. Design and Practices for Use of Automated Drilling and Sample Handling in MARTE While Minimizing Terrestrial and Cross Contamination

    Science.gov (United States)

    Miller, David P.; Bonaccorsi, Rosalba; Davis, Kiel

    2008-10-01

    Mars Astrobiology Research and Technology Experiment (MARTE) investigators used an automated drill and sample processing hardware to detect and categorize life-forms found in subsurface rock at Río Tinto, Spain. For the science to be successful, it was necessary for the biomass from other sources -- whether from previously processed samples (cross contamination) or the terrestrial environment (forward contamination) -- to be insignificant. The hardware and practices used in MARTE were designed around this problem. Here, we describe some of the design issues that were faced and classify them into problems that are unique to terrestrial tests versus problems that would also exist for a system that was flown to Mars. Assessment of the biomass at various stages in the sample handling process revealed mixed results; the instrument design seemed to minimize cross contamination, but contamination from the surrounding environment sometimes made its way onto the surface of samples. Techniques used during the MARTE Río Tinto project, such as facing the sample, appear to remove this environmental contamination without introducing significant cross contamination from previous samples.

  19. Practical Guidance on How to Handle Levodopa/Carbidopa Intestinal Gel Therapy of Advanced PD in a Movement Disorder Clinic.

    Science.gov (United States)

    Pedersen, Stephen Wørlich; Clausen, Jesper; Gregerslund, Mie Manon

    2012-01-01

    Continuous dopaminergic delivery is recognized for the capacity to ameliorate symptoms in Parkinson's disease (PD). In advanced PD the short comings of orally administered Levodopa/Carbidopa include fluctuations resulting in unstable effect and dyskinesia. Levodopa/Carbidopa intestinal gel, LCIG, (Duodopa®, Abbott Laboratories) is delivered continuously through a percutaneous endoscopic gastrostomy with the inner tube placed in the duodenum by means of a device (CADD legacy Duodopa pump (CE 0473)). The therapy implies continuous dopaminergic delivery directly to the duodenum and is therefore unaffected by gastric emptying and represents a major adjuvant in the treatment of advanced PD with significant improvement in motor and non-motor symptoms. The aim of this paper is to suggest the prerequisites for a LCIG clinic and propose a feasible set-up and lean organization of a movement disorder clinic. Secondly, the paper proposes practical handling of patients in LCIG treatment for advanced PD based on experience and initiation of LCIG treatment and follow-up in forty patients. PMID:22848335

  20. What do Andy Warhol, pecorino and wasabi have in common? Food practices in Ljubljana and Maribor

    Directory of Open Access Journals (Sweden)

    Tanja Kamin

    2012-12-01

    Full Text Available The authors present an analysis of food practices based on the research project »Media consumption, class and cultural stratification«. A cluster analysis of data obtained from a random sample of the adult population in Ljubljana and Maribor, the two biggest cities in Slovenia, revealed four food cultures: Aspiring traditionalists (27% of the sample, Struggling traditionalists (32%, Health conscious and socially responsible hedonists (29% and Traditionalists, adapted to urban trends (12%. The findings support previous research which recognises significant associations between food practices, socio-demographic factors (particularly education, values and cultural consumption. The data show that food practices in Ljubljana and Maribor are still primarily traditionalistic, as are several other practices of everyday life.

  1. A survey of current ostrich handling and transport practices in North America with reference to ostrich welfare and transportation guidelines set up in other countries.

    Science.gov (United States)

    Bejaei, M; Cheng, K M

    2014-02-01

    Appropriate management of an ostrich's exposure to stressors during preslaughter handling and transport practices can improve its well-being and product quality. Because of the lack of information about ostrich farming and transportation in North America and lack of developed Codes of Practice for ratite transport in Canada and the United States, the first objective of our research was to identify current preslaughter handling and transport practices of the ostrich industry in Canada and the United States, and to identify potential welfare issues based on the current practices. The second objective of this research was to review ostrich transport welfare standards and guidelines from Australia, European Union, New Zealand, and South Africa to investigate if those guidelines are applicable to Canadian and American ostrich production systems. Preliminary producer interviews, on-farm visits, and literature review information sources were used to design a producer questionnaire that was used to survey producers by Internet and mail surveying methods to identify existing ostrich transport norms in Canada and the United States. Based on the results of our producer survey and review of the transport standards and guidelines, we conclude that following factors are potential ostrich handling and transport welfare issues in Canada and the United States: lack of scientific information about welfare of ostriches during handling and transport; unfamiliarity of handlers and birds with handling and transport practices; not considering birds' social bounds, sex, behavior, and physical state in mixing them during handling and transport process; lack of an established specific maximum water and feed withdrawal duration for ostrich transport in Canada and the United States; lack of a specific vehicle designed for ratite transportation in Canada and the United States considering different physical body characteristics of ostriches compared with other species; exposure of birds to natural light during transport inside the trailer; overcrowding; and long transportation in Canada and the United States. Results of this research will contribute toward developing Codes of Practice for preslaughter handling, transportation, and slaughter of ostriches in Canada and the United States. PMID:24570450

  2. Manual of Good Practice in Food Irradiation. Sanitary, Phytosanitary and Other Applications

    International Nuclear Information System (INIS)

    Ensuring that the process of irradiating food delivers the desired result consistently is essential for the correct application of the technology and will help to inspire consumer confidence in irradiated food. This publication aims to help operators of irradiation facilities to appreciate and improve their practices and also to provide detailed, yet straightforward, technical information for stakeholders such as food regulators, manufacturers and traders, who also need to understand ‘good practice’

  3. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

    OpenAIRE

    Selhub, Eva M; Logan, Alan C; Bested, Alison C

    2014-01-01

    The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear th...

  4. 76 FR 51308 - Retail Food Store Advertising and Marketing Practices Rule

    Science.gov (United States)

    2011-08-18

    ...products by retail food stores are occurring...empirical data, consumer perception studies...such practices cause consumer injury. (c) With...benefits of the Rule for consumers and businesses...federal, state, or local laws or regulations...advertising by retail food stores of...

  5. An unsustainable state: Contrasting food practices and state policies in the Czech Republic.

    Czech Academy of Sciences Publication Activity Database

    Jehli?ka, Petr; Smith, J.

    2011-01-01

    Ro?. 42, ?. 3 (2011), s. 362-372. ISSN 0016-7185 R&D Projects: GA ?R GAP404/10/0521 Institutional research plan: CEZ:AV0Z70280505 Keywords : food policies * household consumption * food practices Subject RIV: AO - Sociology, Demography Impact factor: 1.927, year: 2011

  6. Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

    Science.gov (United States)

    Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

    2014-01-01

    A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

  7. Toward practical definitions of quality for food science

    DEFF Research Database (Denmark)

    Bremner, Allan

    2000-01-01

    missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word...

  8. Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices.

    Science.gov (United States)

    Luthringer, Corey L; Rowe, Laura A; Vossenaar, Marieke; Garrett, Greg S

    2015-09-01

    While fortification of staple foods and condiments has gained enormous global traction, poor performance persists throughout many aspects of implementation, most notably around the critical element of regulatory monitoring, which is essential for ensuring foods meet national fortification standards. Where coverage of fortified foods is high, limited nutritional impact of fortification programs largely exists due to regulatory monitoring that insufficiently identifies and holds producers accountable for underfortified products. Based on quality assurance data from 20 national fortification programs in 12 countries, we estimate that less than half of the samples are adequately fortified against relevant national standards. In this paper, we outline key findings from a literature review, key informant interviews with 11 fortification experts, and semi-quantitative surveys with 39 individuals from regulatory agencies and the food fortification industry in 17 countries on the perceived effectiveness of regulatory monitoring systems and barriers to compliance against national fortification standards. Findings highlight that regulatory agencies and industry disagree on the value that enforcement mechanisms have in ensuring compliance against standards. Perceived political risk of enforcement and poorly resourced inspectorate capacity appear to adversely reinforce each other within an environment of unclear legislation to create a major hurdle for improving overall compliance of fortification programs against national standards. Budget constraints affect the ability of regulatory agencies to create a well-trained inspector cadre and improve the detection and enforcement of non-compliant and underfortified products. Recommendations to improve fortification compliance include improving technical capacity; ensuring sustained leadership, accountability, and funding in both the private and the public sectors; and removing political barriers to ensure consistent detection of underfortified products and enforcement of applicable fortification standards. Only by taking concrete steps to improve the entire regulatory system that is built on a cooperative working relationship between regulatory agencies and food producers will a nutrition strategy that uses fortification see its intended health effects. PMID:26374804

  9. Assessing the Level of Hygienic Practices among Street Food Vendors in Sunyani Township

    OpenAIRE

    Noble Amoako Sarkodie; Emmanuel Kofi Bempong; Olivia Naa Tetteh; Asana Constance Saaka; Golly Kwaku Moses

    2014-01-01

    In recent time, there has been an increased in the springing up of street food vendors across the country and there is therefore an urgent need to ensure that street food vendors adhere to hygienic practices to protect public health. The main aim of the study is to assess the level of hygienic practices of street Food vendors in Sunyani Township. The study adopted descriptive approach and survey was used to gather primary data from 140 respondents. Questionnaires were used to gather data from...

  10. 76 FR 51308 - Retail Food Store Advertising and Marketing Practices Rule

    Science.gov (United States)

    2011-08-18

    ... Rule Concerning Retail Food Store Advertising and Marketing Practices, 54 FR 35456 (Aug. 28, 1989). \\4... Store Advertising and Marketing Practices: Statement of Basis and Purpose: The Rule, 36 FR 8777 (May 13... From the Federal Register Online via the Government Publishing Office FEDERAL TRADE COMMISSION...

  11. 78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-06-10

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 579 Irradiation in the Production, Processing... (78 FR 27303). That document used incorrect style for the strength units describing radiation sources... Register of May 10, 2013 (78 FR 27303). That document used incorrect style for the strength...

  12. Identifying Key Risk Behaviors Regarding Personal Hygiene and Food Safety Practices of Food Handlers Working in Eating Establishments Located Within a Hospital Campus in Kolkata

    Directory of Open Access Journals (Sweden)

    Prianka Mukhopadhyay*, Gautam Kr. Joardar, Kanad Bag, Amrita Samanta, Sonali Sain and Sesadri Koley

    2012-01-01

    Full Text Available Background: Hospital canteens cater to a large population group and personal hygiene and food safety practices of food handlers assume immense importance to prevent food borne disease outbreaks. Objectives: To assess the self-reported behaviour of food handlers on personal hygiene and food safety practices and to find out their morbidity profile. Methods: An observational study was conducted by interviewing 67 consenting food handlers working in different eateries inside a hospital campus, using a pretested, predesigned schedule. Results: Majority (46.3% of food handlers were educated upto primary level. Only 14.9% foodhandlers received preplacement training and 10.5%, preplacement medical checkup. Though practices of hand washing after going to toilet (95.5% and before preparing food (79.1% was reported to be quite high but for most other practices, hygiene was found to be low. Cuts/injuries on hands was reported as the most common morbidity in 44.8% but 11.9% continued work without any treatment. Conclusion: Preplacement training and in-service education on personal / food hygiene should be provided to all food handlers. Periodic medical checkups and routine sanitary inspection can improve their adherence to personal hygiene and food safety practices and prevent outbreak of food borne illnesses

  13. Street-Vended Foods Improvement: Contamination Mechanisms and Application of Food Safety Objective Strategy : Critical Review

    OpenAIRE

    Barro Nicolas; Bello Abdoul Razack; Itsiembou Yollande; Savadogo Aly; Ouattara Cheik Amadou Tidiane; de Souza Comlan A.; Traore Alfred Sababenedjo; Nikiema Augustin Philippe

    2007-01-01

    Data collected from street-vended food enterprises and on vendors in west African countries revealed that, they provide a variety of ready-to-eat foods to a high proportion of the populations. Nevertheless, their handling and trading practices are not permit to obtain safe food. While, street-vended foods are easily contaminated by food borne pathogen and others chemicals compounds. The street-vended foods contamination mechanisms were identified and improvement pathways were suggested. Indee...

  14. Community gardens as learning spaces for sustainable food practices:

    OpenAIRE

    Vercauteren, C.; Quist, J.N.; Van Bueren, E.M.; Veen, E.

    2013-01-01

    Urban agriculture is an emerging topic and it is widely argued that it has considerable potential for sustainable consumption and production. Community gardening is a promising type of urban agriculture and questions have been raised like whether it has additional benefits for sustainable lifestyles and behavior, and we can understand community gardens from a social practices perspective. This paper aims to provide first insights to these questions by looking at community gardens in the city ...

  15. Quantitative data analysis to determine best food cooling practices in U.S. restaurants.

    Science.gov (United States)

    Schaffner, Donald W; Brown, Laura Green; Ripley, Danny; Reimann, Dave; Koktavy, Nicole; Blade, Henry; Nicholas, David

    2015-04-01

    Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41 °F [5 °C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full cooling process. PMID:25836405

  16. Analysis of School Food Safety Programs Based on HACCP Principles

    Science.gov (United States)

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  17. Analysis of School Food Safety Programs Based on HACCP Principles

    Science.gov (United States)

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  18. Food webs: a ladder for picking strawberries or a practical tool for practical problems?

    OpenAIRE

    Memmott, Jane

    2009-01-01

    While food webs have provided a rich vein of research material over the last 50 years, they have largely been the subject matter of the pure ecologist working in natural habitats. While there are some notable exceptions to this trend, there are, as I explain in this paper, many applied questions that could be answered using a food web approach. The paper is divided into two halves. The first half provides a brief review of six areas where food webs have begun to be used as an applied tool: re...

  19. Knowledge, Attitude and Practice between Medical and Non-Medical Sciences Students about Food Labeling

    Directory of Open Access Journals (Sweden)

    Aida Malek Mahdavi

    2012-12-01

    Full Text Available Background: Considering the significant role of consumers’ awareness about food labels in making healthy food choices, this study was designed to assess the knowledge, attitude and prac-tice of university students about food labeling.Methods: In this cross-sectional study, 332 students aged 18-25 yr in five different academic ma-jors (including Nutrition, Public Health, Health Services Administration, Paramedical and En-gineering were asked to complete an approved questionnaire contained fifteen questions. The chi-square test was applied to examine the differences across various major groups.Results: 89.2% of the students believed that food labels had effect on nutritional awareness. 77.4% were agreed with the usefulness of the food labels and 79.2% did not feel that nutrition claims on food label were truthful. For 84% of students, the expiry date and storage conditions information were the most important informational cues to appear on the food labels. From 47.6% of students who reported the use of nutrition facts label in their often or always shopping; only 32.3% used the information on labels to fit the food into their daily diet. Surprisingly, fatty acids were the least noteworthy items (1.9% on nutrition facts labels. Regarding students’ major, there was significant difference in their knowledge, attitude and practice about truth of the nutri-tion claims, using food labels and importance of health claims (P<0.05.Conclusion: Food labels were more useful tools for students and had an effect on their nutri-tional awareness. Designing and implementation of the educational programs in order to increase the level of knowledge about food labels is suggested.

  20. Social innovation in local food in Japan: Choku-bai-jo markets and Teikei cooperative practices

    OpenAIRE

    Parker, Gavin

    2014-01-01

    The working paper depicts two innovative examples from Japan of the direct supply of food, which involves the development of closer producer-consumer relations, as well as closer producer-producer networks. Choku-bai-jo and Teikei networks are considered as examples of practices implicated in alternative food networks (AFNs). One example has become a quasi-public endeavour and is seen by the Japanese state as a legitimate part of rural development and is promoted in support of small producer...

  1. Health claims in the labelling and marketing of food products:: the Swedish food sector's Code of Practice in a European perspective

    OpenAIRE

    Asp, Nils-Georg; Bryngelsson, Susanne

    2007-01-01

    Since 1990 certain health claims in the labelling and marketing of food products have been allowed in Sweden within the food sector's Code of Practice. The rules were developed in close dialogue with the authorities. The legal basis was a decision by the authorities not to apply the medicinal products’ legislation to “foods normally found on the dinner table” provided the rules defined in the Code were followed. The Code of Practice lists nine well-established diet–health relationships eligib...

  2. Knowledge, attitude and practice of women living in Yazd, Iran regarding food poisoning

    Directory of Open Access Journals (Sweden)

    Bahador Haji Mohammadi

    2015-01-01

    Full Text Available Background and Aim: Food poisoning occurs under circumstances where proper action for protecting foods from microbial contamination and chemical toxins is not taken. In the Iranian society women have an important role in preparing food in the home. The objective of this study was to assess the knowledge, attitude and practice (KAP of women living in Yazd, Iran regarding food poisoning. Materials and Methods: This was a cross-sectional descriptive study. Data were collected through interviewing 266 women living in Yazd, selected randomly by calling at their homes. Data analysis was performed using SPSS version 18. The minimum and maximum accessible scores for knowledge, attitude and practice were 0 and 15, 15 and 45 and 0 and 20, respectively.Results: The mean (± SD score of knowledge, attitude and practice was 11.13 ± 2.54, 39.98 ± 4.52 and 17.73 ± 1.96, respectively. Further analysis of the data showed that 63.2% of the women had no knowledge about safety of refrigerated cooked foods and 41.4% had an erroneous attitude about fruit and vegetable cleaning, believing that merely cleaning them would make them safe to eat. As regards practice, 68.8 % of the women prepared and ate semi-cooked eggs.Conclusion: Yazdi women lack a sound knowledge about (a. some agents of food poisoning such as, for example, Salmonella and (2. food cooking and preserving temperatures. It is recommended to plan and execute educational programs aiming at promoting knowledge and improving practice of women in these areas.

  3. Impact of Media and Education on Food Practices in Urban Area of Varanasi

    Directory of Open Access Journals (Sweden)

    Bhatt Shuchi R, Bhatt Sheeendra M, Singh Anita

    2012-01-01

    Full Text Available Background: Currently food malpractices are increasing in various metro cities of India and all the measures taken by agencies are failed to detect rapidly and many times it becomes late when the adulteration is detected. Worst scenario is the adulteration of some branded items of the children’s and in the women’s use such as milk cheese, ghee and oils. Therefore, Study for food practices and safety measures was done in selected area of Varanasi which was also validated by the wetlab methods. Methods: For this objective, questionnaire was prepared and distributed among selected people depending on their age group, sex and educational background. Statistical test were carried out on the basis of frequency of male and female respondents obtained in total respondents (n = 300. Chi square test were done and the calculated value were compared with value of t test (0.05 and on this basis, conclusion were drawn. Results: Result shows that regardless of the age income and religion, all of the groups are well aware the food adulteration and educated people are less prone to the effect. In terms of adulteration any how all the stores contains adulterated food however branded items contains less %age of adulteration than local item. This may be caused due to inactive agencies or longer process of legal system Conclusions: Study show that there is lag in following the food practices by all the ages in spite of having good media awareness program and knowledge of food practices.

  4. Diet complexity in early life affects survival in released pheasants by altering foraging efficiency, food choice, handling skills and gut morphology.

    Science.gov (United States)

    Whiteside, Mark A; Sage, Rufus; Madden, Joah R

    2015-11-01

    Behavioural and physiological deficiencies are major reasons why reintroduction programmes suffer from high mortality when captive animals are used. Mitigation of these deficiencies is essential for successful reintroduction programmes. Our study manipulated early developmental diet to better replicate foraging behaviour in the wild. Over 2 years, we hand-reared 1800 pheasants (Phasianus colchicus), from 1 day old, for 7 weeks under different dietary conditions. In year one, 900 pheasants were divided into three groups and reared with (i) commercial chick crumb, (ii) crumb plus 1% live mealworm or (iii) crumb plus 5% mixed seed and fruit. In year two, a further 900 pheasants were divided into two groups and reared with (i) commercial chick crumb or (ii) crumb plus a combination of 1% mealworm and 5% mixed seed and fruit. In both years, the commercial chick crumb acted as a control treatment, whilst those with live prey and mixed seeds and fruits mimicking a more naturalistic diet. After 7 weeks reared on these diets, pheasants were released into the wild. Postrelease survival was improved with exposure to more naturalistic diets prior to release. We identified four mechanisms to explain this. Pheasants reared with more naturalistic diets (i) foraged for less time and had a higher likelihood of performing vigilance behaviours, (ii) were quicker at handling live prey items, (iii) were less reliant on supplementary feed which could be withdrawn and (iv) developed different gut morphologies. These mechanisms allowed the pheasants to (i) reduce the risk of predation by reducing exposure time whilst foraging and allowing more time to be vigilant; (ii) be better at handling and discriminating natural food items and not be solely reliant on supplementary feed; and (iii) have a better gut system to cope with the natural forage after the cessation of supplementary feeding in the spring. Learning food discrimination, preference and handling skills by the provision of a more naturalistic diet is essential prior to the release of pheasants in a reintroduction programme. Subsequent diet, foraging behaviour, gut morphology and digestive capabilities all work together as one nutritional complex. Simple manipulations during early development can influence these characteristics to better prepare an individual for survival upon release. PMID:25994283

  5. Food Safety Practices on Dairy Farms in Turkey: A Case Study of Izmir Province

    OpenAIRE

    Figen Cukur; Duygu Tosun; Nevin Demirbas; Ozlem Yildiz

    2012-01-01

    The aim of this study was to determine the food safety and quality practices on dairy farms that are located in Izmir province. By means of a survey in which dairy farmers responded to a special questionnaire, data were collected from 103 dairy farmers. Chi-square (Test of Independence), Variance (one-way ANOVA) and Kruskall Wallis Test were used to analyze the data. The 5-point Likert scale was used in measuring problems raised in dairy farming about food safety and quality practices and pro...

  6. Food Safety Practices on Dairy Farms in Turkey: A Case Study of Izmir Province

    Directory of Open Access Journals (Sweden)

    Figen Cukur

    2012-01-01

    Full Text Available The aim of this study was to determine the food safety and quality practices on dairy farms that are located in Izmir province. By means of a survey in which dairy farmers responded to a special questionnaire, data were collected from 103 dairy farmers. Chi-square (Test of Independence, Variance (one-way ANOVA and Kruskall Wallis Test were used to analyze the data. The 5-point Likert scale was used in measuring problems raised in dairy farming about food safety and quality practices and proposed solutions for problems from farmers.

  7. Practice for dosimetry in gamma irradiation facilities for food processing. 1. ed.

    International Nuclear Information System (INIS)

    This practice outlines dosimetric procedures to be followed in irradiator characterization, process qualification and routine processing of food with ionizing radiation from isotopic gamma sources to ensure that all products have been treated within a predetermined range of absorbed dose. Other procedures related to irradiator characterization, process qualification and routine processing that may influence absorbed dose in the product are also discussed. Information about effective or regulatory dose limits for food products is not within the scope of this practice (see Guides F 1355 and F 1356). Dosimetry is only one component of a total quality assurance program for adherence to good manufacturing practices used in the production of safe and wholesome food. Practice E 1431 describes dosimetric procedures for electron beam and bremsstrahlung (X-ray) irradiation facilities for food processing. For guidance on the selection, calibration, and use of specific dosimeters and interpretation of absorbed doses in the product from dosimetry measurements, see Guide E 1261; Practices E 666, E 668, E 1026, E 1205, E 1275, E 1276, E 1310 and E 1401. For discussion on radiation dosimetry for gamma rays and X-rays see ICRU Report 14

  8. 7 CFR 205.270 - Organic handling requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Organic handling requirements. 205.270 Section 205.270 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION...

  9. INDIGENOUS FOOD GRAIN STORAGE PRACTICES FOLLOWED BY TRIBAL FARMERS OF NANDURBAR DISTRICT

    Directory of Open Access Journals (Sweden)

    Rekha Bhaskar Karabhari

    2014-10-01

    Full Text Available The present study was carried out during 2013-2014 to assess the current status of various traditional food grain storage practices followed by farmers in different villages of Nandurbar district of Maharashtra state. The storage practices were found to vary depending upon the climatic conditions and rainfall. In traditional method of storage, farmers are depending on local resources and practices. Observations revealed that a large number of farmers still practice the traditional storage system such as use of natural products like dry neem leaves, wood or cow dung ,ash, smearing of neem oil, turmeric, lime powder and camphor for effective storage. These eco-friendly methods of storage food grains in use since a very long period have withstood the test of time.

  10. Food Safety Knowledge and Beliefs of Middle School Children: Implications for Food Safety Educators

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Quick, Virginia

    2010-01-01

    To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food-handling responsibilities of middle school youth and obstacles they face in practicing safe food handling…

  11. Impact Analysis of Knowledge Practice for Food Safety in Urban Area of Varanasi

    OpenAIRE

    Bhatt, S.M.; Shuchi Rai Bhatt; Anita Singh

    2010-01-01

    The present study was planned with main objective of identifying buying practices of homemakers and their awareness in food practices in Varanasi (urban area). For this objective, questionnaire was prepared and distributed among selected people depends on their age group, sex and educational background. Statistical test were carried out on the basis of frequency of male and female respondents obtained in total respondents (n = 300). Chi square test were carried out and the calculated value we...

  12. Isolation and identification of some unknown substances in disposable nitrile-butadiene rubber gloves used for food handling.

    Science.gov (United States)

    Mutsuga, M; Wakui, C; Kawamura, Y; Maitani, T

    2002-11-01

    In Japan, disposable gloves made from nitrile-butadiene rubber (NBR) are frequently used in contact with foods. In a previous paper, we investigated substances migrating from various gloves made of polyvinyl chloride, polyethylene, natural rubber and NBR. Zinc di-n-butyldithiocarbamate (ZDBC), diethyldithiocarbamate (ZDEC) used as vulcanization accelerators, di(2-ethylhexyl)phthalate (DEHP) used as a plasticizer and many unknown compounds that migrated from NBR gloves into n-heptane were detected by GC/MS. In this paper, six unknown compounds were obtained from one kind of NBR glove by n-hexane extraction and each was isolated by silica gel chromatography. From the results of NMR and mass spectral analysis of the six unknown compounds, their structures are proposed as 1,4-dione-2,5-bis(1,1-dimethylpropyl)cyclohexadiene (1), 2-(1,1-dimethylethyl)-4-(1,1,3,3-tetra methylbutyl)phenol (2), 2,6-bis(1,1-dimethylethyl)-4-(1,1,3,3-tetramethylbutyl)phenol (3), 2,4-bis(1,1,3,3-tetramethylbutyl)phenol (4), 2-(1,1-dimethylethyl)4,6-bis(1,1,3,3-tetramethylbutyl)phenol (5) and 2,4,6-tris(1,1,3,3-tetramethylbutyl)phenol (6). Compound 1 was observed in five of the seven kinds of NBR gloves, and compounds 2-4 and 6, which are not listed in Chemical Abstract (CA), were present in four kinds of gloves. PMID:12456282

  13. A Study of impact of Education on Awareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

    OpenAIRE

    Hina; Wani MA; Rehana K; Jan Farooq; Pandita K.K

    2013-01-01

    Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find ...

  14. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry.

    Science.gov (United States)

    Selhub, Eva M; Logan, Alan C; Bested, Alison C

    2014-01-01

    The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways. PMID:24422720

  15. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

    Science.gov (United States)

    2014-01-01

    The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways. PMID:24422720

  16. Low-Income Mothers' Food Practices with Young Children: A Qualitative Longitudinal Study

    Science.gov (United States)

    Harden, Jeni; Dickson, Adele

    2015-01-01

    Objective: Young children living in socioeconomically deprived areas of Scotland have an increased risk of becoming overweight or obese. To enhance understanding of the wider contexts within which family food practices are developed, this study examined the experiences of low-income mothers with young children. Design: Qualitative longitudinal…

  17. The consumer-producer relationship on local food systems: analysis of practices and narratives

    Directory of Open Access Journals (Sweden)

    Eleni Papaoikonomou

    2015-07-01

    Full Text Available Local food systems have gained popularity over the last years. Previous research discusses the counter hegemonic potential of these initiatives placing emphasis on the reconnection of the producer and consumer of food and against the anonymous and disconnected production model offered by industrial agriculture. However, such romantic discourses do not always apply according to empirical evidence. In this paper we carry out an empirical comparison between two local food systems: the Community Supported Agriculture in Manhattan, New York and the the Responsible Consumption Cooperatives in Catalonia, Spain. Using a qualitative methodology we explore practices and narratives that surround the consumer-producer relationship, also defined by the orientation and raison d’être of the local food system.

  18. How the Organic Food System Supports Sustainable Diets and Translates These into Practice.

    Science.gov (United States)

    Strassner, Carola; Cavoski, Ivana; Di Cagno, Raffaella; Kahl, Johannes; Kesse-Guyot, Emmanuelle; Lairon, Denis; Lampkin, Nicolas; Løes, Anne-Kristin; Matt, Darja; Niggli, Urs; Paoletti, Flavio; Pehme, Sirli; Rembia?kowska, Ewa; Schader, Christian; Stolze, Matthias

    2015-01-01

    Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet. PMID:26176912

  19. Project CHOICE: #77. A Career Unit for Grades 5 and 6. Nutrition (Vitamin A) and Jobs Relating to the Handling and Care of Food. (Community and Personal Services Career Cluster).

    Science.gov (United States)

    Kern County Superintendent of Schools, Bakersfield, CA.

    This teaching unit, Nutrition (Vitamin A) and Jobs Relating to the Handling and Care of Food, is one in a series of curriculum guides developed by Project CHOICE (Children Have Options in Career Education) to provide the classroom teacher with a source of career-related activities linking 5th and 6th grade elementary classroom experiences with the…

  20. Investigation of Food Acceptability and Feeding Practices for Lipid Nutrient Supplements and Blended Flours Used to Treat Moderate Malnutrition

    Science.gov (United States)

    Wang, Richard J.; Trehan, Indi; LaGrone, Lacey N.; Weisz, Ariana J.; Thakwalakwa, Chrissie M.; Maleta, Kenneth M.; Manary, Mark J.

    2013-01-01

    Objective: To examine acceptability and feeding practices associated with different supplementary food items and identify practices associated with weight gain. Methods: Caregivers (n = 409) whose children had been enrolled in a trial comparing a fortified corn-soy blended flour (CSB++), soy ready-to-use supplementary food (RUSF), and soy/whey…

  1. Focus Group Studies on Food Safety Knowledge, Perceptions, and Practices of School-Going Adolescent Girls in South India

    Science.gov (United States)

    Gavaravarapu, Subba Rao M.; Vemula, Sudershan R.; Rao, Pratima; Mendu, Vishnu Vardhana Rao; Polasa, Kalpagam

    2009-01-01

    Objective: To understand food safety knowledge, perceptions, and practices of adolescent girls. Design: Focus group discussions (FGDs) with 32 groups selected using stratified random sampling. Setting: Four South Indian states. Participants: Adolescent girls (10-19 years). Phenomena of Interest: Food safety knowledge, perceptions, and practices.…

  2. Focus Group Studies on Food Safety Knowledge, Perceptions, and Practices of School-Going Adolescent Girls in South India

    Science.gov (United States)

    Gavaravarapu, Subba Rao M.; Vemula, Sudershan R.; Rao, Pratima; Mendu, Vishnu Vardhana Rao; Polasa, Kalpagam

    2009-01-01

    Objective: To understand food safety knowledge, perceptions, and practices of adolescent girls. Design: Focus group discussions (FGDs) with 32 groups selected using stratified random sampling. Setting: Four South Indian states. Participants: Adolescent girls (10-19 years). Phenomena of Interest: Food safety knowledge, perceptions, and practices

  3. Consumers' purchase of organic food products. A matter of convenience and reflexive practices.

    Science.gov (United States)

    Hjelmar, Ulf

    2011-04-01

    The aim of this study was to gain insight into the purchase of organic food products by consumers and to explore the main factors driving this process. This paper uses evidence from 16 in-depth interviews with consumers in Denmark carried out in 2008-2009. On the basis of the analysis two broad concepts are suggested: convenience behaviours and reflexive practices. Convenience behaviours are characteristic of pragmatic organic consumers. This type of shopping behaviour requires organic foods to be available in the local supermarket, they have to be clearly visible (preferably with an eco-label), and the price differential vis-à-vis conventional products have to be minimal. The analysis also showed that politically/ethically minded consumers have reflexive practices when purchasing organic food products: health considerations, ethical considerations (animal welfare), political considerations (environmentalism) and quality considerations (taste) play an important part for these consumers. Reflexive shopping practices can be sparked by life events (e.g. having children), "shocking" news about conventional food products and similar events, and news capable of creating a "cognitive dissonance" among consumers. The Danish case illustrates that the government needs to actively implement reforms and promote activities which make organic products a convenient choice for the pragmatic oriented consumer if their market share is to increase substantially. PMID:21192997

  4. Impact of Media and Education on Food Practices in Urban Area of Varanasi

    OpenAIRE

    Bhatt Shuchi R, Bhatt Sheeendra M, Singh Anita

    2012-01-01

    Background: Currently food malpractices are increasing in various metro cities of India and all the measures taken by agencies are failed to detect rapidly and many times it becomes late when the adulteration is detected. Worst scenario is the adulteration of some branded items of the children’s and in the women’s use such as milk cheese, ghee and oils. Therefore, Study for food practices and safety measures was done in selected area of Varanasi which was also validated by the wetlab methods....

  5. Ethnic differences in the home food environment and parental food practices among families of low-ncome Hispanic and African American preschoolers

    OpenAIRE

    Skala, Katherine; Chuang, Ru-Jye; Evans, Alexandra; Hedberg, Ann-Marie; Dave, Jayna; Sharma, Shreela

    2012-01-01

    The family and home environment are important in shaping the dietary patterns of children, yet research among low-income, minority groups is limited. We examined ethnic differences in the home food environment and parental practices among 706 low-income, African-American and Hispanic families of preschoolers. Questionnaires measured the access and availability of various foods in the home, parental practices, and meal consumption behaviors. Mixed model logistic regression and ANCOVA were used...

  6. Concepts, tools/methods, and practices of water-energy-food NEXUS

    Science.gov (United States)

    Endo, A.; Tsurita, I.; Orencio, P. M.; Taniguchi, M.

    2014-12-01

    The needs to consider the NEXUS on food and water were emphasized in international dialogues and publications around the end of the 20th century. In fact, in 1983, the United Nations University already launched a Food-Energy Nexus Programme to fill the gaps between the issues of food and energy. The term "NEXUS" to link water, food, and trade was also used in the World Bank during 1990s. The idea of NEXUS is likely to have further developed under the discussion of "virtual water" and "water footprints". With experiencing several international discussions such as Kyoto World Water Forum 2003, scholars and practitioners around the globe acknowledged the need to include energy for the pillars of NEXUS. Finally, the importance of three NEXUS pillars, "water, energy, and food" was officially announced in the BONN 2011 NEXUS Conference, which is a turning point of NEXUS idea in the international community , in order to contribute to the United Nations Conference on Sustainable Development (Rio+20) in 2012 that highlighted the concept of "green economy". The concept of NEXUS is becoming a requisite to achieve sustainable development due to the global concerns embedded in society, economy, and environment. The concept stresses to promote the cooperation with the sectors such as water, energy, food, and climate change since these complex global issues are dependent and inter-connected, which can no longer be solved by the sectorial approaches. The NEXUS practices are currently shared among different stakeholders through various modes including literatures, conferences, workshops, and research projects. However, since the NEXUS practices are not led by a particular organization, its concept, theory, policy, tools, methods, and applications are diverse and incoherent. In terms of tools/methods, the potential of integrated modeling approach is introduced to avoid pressures and to promote interactions among water, energy and food. This paper explores the concepts, tools/methods, and practices of water-energy-food NEXUS to evaluate human environmental security under the RIHN project on "Human-Environmental Security in the Asia-Pacific Ring of Fire: Water-Energy-Food Nexus".

  7. Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods

    International Nuclear Information System (INIS)

    The FAO/WHO Codex Alimentarius Commission was established to implement the Joint FAO/WHO Food Standards Programme. The purpose of this programme is to protect the health of consumers and to ensure fair practices in the food trade. At its 15th session, held in July 1983, the Commission adopted a Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. This Standard takes into account the recommendations and conclusions of the Joint FAO/IAEA/WHO Expert Committees convened to evaluate all available data concerning the various aspects of food irradiation. This Standard refers only to those aspects which relate to the processing of foods by ionising energy. The Standard recognizes that the process of food irradiation has been established as safe for general application to an overall average level of absorbed dose of 10 kGy. The latter value should not be regarded as a toxicological upper limit above which irradiated foods become unsafe; it is simply the level at or below which safety has been established. The Standard provides certain mandatory provisions concerning the facilities used and for the control of the process in the irradiation plants. The present Standard requires that shipping documents accompanying irradiated foods moving in trade should indicate the fact of irradiation. The labelling of prepackaged irradiated foods intended for direct sale to the consumer is not covered in this Standard

  8. Child and youth care workers: profile, nutrition knowledge and food safety and hygiene practices

    Scientific Electronic Library Online (English)

    Hendrina H., Grobbelaar; Carin E., Napier.

    2014-01-01

    Full Text Available BACKGROUND: Facilities concerned with children 'in need of care' should not only be considered as a last resort for a child's care, but also as an intervention that requires more than addressing a child's basic physical needs. The nutritional needs of children are particularly important to consider [...] as they are a fundamental part of the care provided. OBJECTIVES: The purpose of this descriptive quantitative study was to investigate the profile, nutrition knowledge, food safety and hygiene practices of child and youth care workers (CCWs) in residential care settings in order to guide the development of a food preparation and nutrition manual. METHOD: The residential care settings included in this study were three that were selected randomly in Durban. CCWs (N = 40) employed permanently or part-time were included. Convenience purposive sampling of the CCWs was undertaken. A structured self-administered questionnaire, developed and tested for this purpose, was used to gather information on the profile, nutrition knowledge, food safety and hygiene practices. The data were analysed for descriptive statistics (means and frequencies). RESULTS: The majority of CCWs were women aged 18-34 years. Very few had completed a relevant tertiary qualification. The results indicated that the respondents' knowledge was fair on general nutrition guidelines, but there were areas of concern. Specifically, knowledge on recommended fruit and vegetable intake, correct serving sizes and importance of a variety in the diet were lacking. Some knowledge about food safety and hygiene practices was demonstrated, but not in totality. CONCLUSION: The overall findings supported the development of a comprehensive food preparation and nutrition manual for child residential care facilities.

  9. Trichinella diagnostics and control: Mandatory and best practices for ensuring food safety

    DEFF Research Database (Denmark)

    Gajadhar, A. A.; Pozio, E.; Gamble, H. R.; Nockler, K.; Maddox-Hyttel, Charlotte; Forbes, L. B.; Vallee, I.; Rossi, P.; Marinculic, A.; Boireau, P.

    2009-01-01

    Because of its role in human disease, there are increasing global requirements for reliable diagnostic and control methods for Trichinella in food animals to ensure meat safety and to facilitate trade. Consequently, there is a need for standardization of methods, programs, and best practices used in the control of Trichinella and trichinellosis. This review article describes the biology and epidemiology of Trichinella, and describes recommended test methods as well as modified and optimized proc...

  10. Fuel handling benchmarking

    International Nuclear Information System (INIS)

    On-power fuelling is unique to the CANDU type of reactor. The systems and equipment used to handle the fuel from the time it enters the station to the time it is transferred to the spent fuel bay are designed, operated and maintained exclusively for the CANDU stations. Over the last ten years it was perceived by several CANDU utility executives and outside organizations that CANDU fuel handling (FH) performance was degrading. FH organizations were seen as insular from the rest of the station and did not appear to be working to the same standards of excellence as the rest of the industry. The concerns raised were common to the industry. In 2005, COG was requested by one of its members to undertake an industry wide fuel handling Benchmarking (FHB) exercise of CANDU fuel handling organizations. The COG members decided to 'Take the cape off fuel handling' allowing all CANDU stations to see: actual performance of FH organizations; i.e. based on performance not perception, FH best practices, and identification of stations with best practices available for widespread use. All COG members joined COG project JP 4207. Taken together, the FH Benchmarking Final Report and the station Reports provide a good picture of current CANDU FH best practices and performance. (author)

  11. Food consumption by young children: a function of parental feeding goals and practices.

    Science.gov (United States)

    Kiefner-Burmeister, Allison E; Hoffmann, Debra A; Meers, Molly R; Koball, Afton M; Musher-Eizenman, Dara R

    2014-03-01

    Staggering health implications are associated with poor child diet. Given the importance of parents in impacting children's eating outcomes, the current study examined a theoretical framework in which both parental feeding goals and practices impact specific healthy and unhealthy child eating behaviors. Participants were 171 mothers of 3-6year old children who were diverse both socioeconomically and with regard to BMI. Mothers completed questionnaires via Mechanical Turk, an online workforce through Amazon.com. Structural Equation Modeling showed an adequate model fit in which Negative Feeding Practices (e.g., using food as a reward) mediated the relationship between Health-Related Feeding Goals (i.e., feeding children with health-oriented goals in mind) and Negative Eating Behaviors (e.g., consumption of candy and snacks). However, Negative Feeding Practices did not mediate the relationship between Health-Related Feeding Goals and Positive Eating Behaviors (i.e., fruits and vegetables). These findings suggest the important role of habitual food parenting practices in children's eating and have implications for parental health education programs. PMID:24275668

  12. Intervention effects on kindergarten and first-grade teachers' classroom food practices and food-related beliefs in American Indian reservation schools.

    Science.gov (United States)

    Arcan, Chrisa; Hannan, Peter J; Himes, John H; Fulkerson, Jayne A; Rock, Bonnie Holy; Smyth, Mary; Story, Mary

    2013-08-01

    Prevalence of obesity among American Indian children is higher than the general US population. The school environment and teachers play important roles in helping students develop healthy eating habits. The aim of this prospective study was to examine teachers' classroom and school food practices and beliefs and the effect of teacher training on these practices and beliefs. Data were used from the Bright Start study, a group-randomized, school-based trial that took place on the Pine Ridge American Indian reservation (fall 2005 to spring 2008). Kindergarten and first-grade teachers (n=75) from 14 schools completed a survey at the beginning and end of the school year. Thirty-seven survey items were evaluated using mixed-model analysis of variance to examine the intervention effect for each teacher-practice and belief item (adjusting for teacher type and school as random effect). At baseline, some teachers reported classroom and school food practices and beliefs that supported health and some that did not. The intervention was significantly associated with lower classroom use of candy as a treat (P=0.0005) and fast-food rewards (P=0.008); more intervention teachers disagreed that fast food should be offered as school lunch alternatives (P=0.019), that it would be acceptable to sell unhealthy foods as part of school fundraising (P=0.006), and that it would not make sense to limit students' food choices in school (P=0.035). School-based interventions involving teacher training can result in positive changes in teachers' classroom food practices and beliefs about the influence of the school food environment in schools serving American Indian children on reservations. PMID:23885704

  13. Assessment of food, nutrition, and physical activity practices in Oklahoma child-care centers.

    Science.gov (United States)

    Sisson, Susan B; Campbell, Janis E; May, Kellie B; Brittain, Danielle R; Monroe, Lisa A; Guss, Shannon H; Ladner, Jennifer L

    2012-08-01

    The purpose of the current study was to determine the obesogenic practices in all-day child-care centers caring for preschool-aged children. This study used a cross-sectional, self-reported survey mailed to centers across Oklahoma (n=314). Frequency of responses and ?(2) were calculated comparing region and star rating. Items where the majority of centers frequently report best practices include: daily fruits served (76%), daily nonfried vegetables served (71%), rarely/never served sugary drinks (92%), rarely/never used food to encourage good behaviors (88%), staff join children at table most of the time (81%), staff rarely eat different foods in view of children (69%), visible self-serve or request availability of water (93%), regular informal communication about healthy eating (86%), opportunities for outdoor play (95%), not withholding activity for punishment (91%), accessible play equipment (59% to 80% for different types of equipment), and minimization of extended sitting time (78%). Practices where centers can improve include increasing variety of vegetables (18%), reducing frequency of high-fat meats served (74% serve more than once per week), increasing high-fiber and whole-grain foods (35% offer daily), serving style of "seconds" (28% help kids determine whether they are still hungry), nonfood holiday celebrations (44% use nonfood treats), having toys and books that encourage healthy eating (27%) and physical activity (25%) in all rooms in the center, a standard nutrition (21%) and physical education (50%) curriculum, and following a written physical activity policy (43%). Practitioners can use these data to develop benchmarks and interventions, as this was the first study to assess statewide obesogenic practices in child care. PMID:22818731

  14. Identifying Practical Solutions to Meet America’s Fiber Needs: Proceedings from the Food & Fiber Summit

    Directory of Open Access Journals (Sweden)

    Amy R. Mobley

    2014-07-01

    Full Text Available Fiber continues to be singled out as a nutrient of public health concern. Adequate intakes of fiber are associated with reduced risk for cardiovascular disease, cancer, diabetes, certain gastrointestinal disorders and obesity. Despite ongoing efforts to promote adequate fiber through increased vegetable, fruit and whole-grain intakes, average fiber consumption has remained flat at approximately half of the recommended daily amounts. Research indicates that consumers report increasingly attempting to add fiber-containing foods, but there is confusion around fiber in whole grains. The persistent and alarmingly low intakes of fiber prompted the “Food & Fiber Summit,” which assembled nutrition researchers, educators and communicators to explore fiber’s role in public health, current fiber consumption trends and consumer awareness data with the objective of generating opportunities and solutions to help close the fiber gap. The summit outcomes highlight the need to address consumer confusion and improve the understanding of sources of fiber, to recognize the benefits of various types of fibers and to influence future dietary guidance to provide prominence and clarity around meeting daily fiber recommendations through a variety of foods and fiber types. Potential opportunities to increase fiber intake were identified, with emphasis on meal occasions and food categories that offer practical solutions for closing the fiber gap.

  15. Meeting the requirements of importing countries: practice and policy for on-farm approaches to food safety.

    Science.gov (United States)

    Dagg, P J; Butler, R J; Murray, J G; Biddle, R R

    2006-08-01

    In light of the increasing consumer demand for safe, high-quality food and recent public health concerns about food-borne illness, governments and agricultural industries are under pressure to provide comprehensive food safety policies and programmes consistent with international best practice. Countries that export food commodities derived from livestock must meet both the requirements of the importing country and domestic standards. It is internationally accepted that end-product quality control, and similar methods aimed at ensuring food safety, cannot adequately ensure the safety of the final product. To achieve an acceptable level of food safety, governments and the agricultural industry must work collaboratively to provide quality assurance systems, based on sound risk management principles, throughout the food supply chain. Quality assurance systems on livestock farms, as in other parts of the food supply chain, should address food safety using hazard analysis critical control point principles. These systems should target areas including biosecurity, disease monitoring and reporting, feedstuff safety, the safe use of agricultural and veterinary chemicals, the control of potential food-borne pathogens and traceability. They should also be supported by accredited training programmes, which award certification on completion, and auditing programmes to ensure that both local and internationally recognised guidelines and standards continue to be met. This paper discusses the development of policies for on-farm food safety measures and their practical implementation in the context of quality assurance programmes, using the Australian beef industry as a case study. PMID:17094706

  16. A Review of Aquaculture Practices and Their Impacts on Chemical Food Safety from a Regulatory Perspective.

    Science.gov (United States)

    Boison, Joe O; Turnipseed, Sherri B

    2015-01-01

    Aquaculture is currently one of the most rapidly growing food production industries in the world. The increasing global importance for this industry stems primarily from the fact that it is reducing the gap between the supply and demand for fish products. Commercial aquaculture contributes significantly to the economies of many countries since high-value fish species are a major source of foreign exchange. This review looks at the aquaculture industry, the issues raised by the production of fish through aquaculture for food security, the sustainability of the practice to agriculture, what the future holds for the industry in the next 10-20 years, and why there is a need to have available analytical procedures to regulate the safe use of chemicals and veterinary drugs in aquaculture. PMID:26024870

  17. CoP in focus : community of practice on metropolitan food clusters, resource use efficiency and climate adaptation

    OpenAIRE

    Kranendonk, R.P.; Hoechstetter, S.; Castillo, A.; Smeets, P.J.A.M.; Mansfeld, M.J.M., van; Eetgerink, F.; Cserhaty, M.; Kalas, N.; Schneider, U.

    2014-01-01

    This Pathfinder project develops a focused EU Community of Practice (CoP) on development of Agro food-clusters that focuses on innovation of high tech, large scale, industrialized and sustainable agriculture and food production for Metropoles. The Metropolitan food clusters significantly contribute to reduction of the carbon and water footprint of metropolitan areas. In the exchange of concepts, this CoP will work out the benefits for climate from MFC in real regional innovation trajectories,...

  18. Buying Practices and Prevalence of Adulteration in Selected Food items in a Rural Area of Wardha District: A Cross - Sectional Study

    OpenAIRE

    Khapre MP; Mudey A; Sonali Chaudhary; Wagh V; Ajay Dawale

    2011-01-01

    Introduction: Food adulteration in India includes both willful adulteration and substandard food which do not confirm to prescribe food standard. There is striking paucity of reliable data with regard to extent of adulteration and documentation of food borne illnesses reflecting lack of attention and focus on this problem. Objectives: To find the prevalence of food adulteration, buying practices of selected food items and their awareness towards food adulteration act. Also assess relationship...

  19. Food choices and practices during pregnancy of immigrant and Aboriginal women in Canada: a study protocol

    Directory of Open Access Journals (Sweden)

    Higginbottom Gina MA

    2011-12-01

    Full Text Available Abstract Background Facilitating the provision of appropriate health care for immigrant and Aboriginal populations in Canada is critical for maximizing health potential and well-being. Numerous reports describe heightened risks of poor maternal and birth outcomes for immigrant and Aboriginal women. Many of these outcomes may relate to food consumption/practices and thus may be obviated through provision of resources which suit the women's ethnocultural preferences. This project aims to understand ethnocultural food and health practices of Aboriginal and immigrant women, and how these intersect with respect to the legacy of Aboriginal colonialism and to the social contexts of cultural adaptation and adjustment of immigrants. The findings will inform the development of visual tools for health promotion by practitioners. Methods/Design This four-phase study employs a case study design allowing for multiple means of data collection and different units of analysis. Phase 1 consists of a scoping review of the literature. Phases 2 and 3 incorporate pictorial representations of food choices (photovoice in Phase 2 with semi-structured photo-elicited interviews (in Phase 3. The findings from Phases 1-3 and consultations with key stakeholders will generate key understandings for Phase 4, the production of culturally appropriate visual tools. For the scoping review, an emerging methodological framework will be utilized in addition to systematic review guidelines. A research librarian will assist with the search strategy and retrieval of literature. For Phases 2 and 3, recruitment of 20-24 women will be facilitated by team member affiliations at perinatal clinics in one of the city's most diverse neighbourhoods. The interviews will reveal culturally normative practices surrounding maternal food choices and consumption, including how women negotiate these practices within their own worldview and experiences. A structured and comprehensive integrated knowledge translation plan has been formulated. Discussion The findings of this study will provide practitioners with an understanding of the cultural differences that affect women's dietary choices during maternity. We expect that the developed resources will be of immediate use within the women's units and will enhance counseling efforts. Wide dissemination of outputs may have a greater long term impact in the primary and secondary prevention of these high risk conditions.

  20. Trichinella diagnostics and control: Mandatory and best practices for ensuring food safety

    DEFF Research Database (Denmark)

    Gajadhar, A. A.; Pozio, E.; Gamble, H. R.; Nockler, K.; Maddox-Hyttel, Charlotte; Forbes, L. B.; Vallee, I.; Rossi, P.; Marinculic, A.; Boireau, P.

    Because of its role in human disease, there are increasing global requirements for reliable diagnostic and control methods for Trichinella in food animals to ensure meat safety and to facilitate trade. Consequently, there is a need for standardization of methods, programs, and best practices used...... infection in various porcine and equine pre- and post-slaughter programs, including farm or herd certification programs is also discussed. A brief review of the effectiveness of meat processing methods, such as freezing, cooking and preserving is provided. The importance of proper quality assurance and its...

  1. Survival or growth of inoculated Escherichia coli O157:H7 and Salmonella on yellow onions (Allium cepa) under conditions simulating food service and consumer handling and storage.

    Science.gov (United States)

    Lieberman, Vanessa M; Zhao, Irene Y; Schaffner, Donald W; Danyluk, Michelle D; Harris, Linda J

    2015-01-01

    Whole and diced yellow onions (Allium cepa) were inoculated with five-strain cocktails of rifampin-resistant Escherichia coli O157:H7 or Salmonella and stored under conditions to simulate food service or consumer handling. The inoculum was grown in broth (for both whole and diced onion experiments) or on agar plates (for whole onion experiments). Marked circles (3.3 cm in diameter) on the outer papery skin of whole onions were spot inoculated (10 ?l in 10 drops) at 7 log CFU per circle, and onions were stored at 4°C, 30 to 50 % relative humidity, or at ambient conditions (23°C, 30 to 50 % relative humidity). Diced onions were inoculated at 3 log CFU/g and then stored in open or closed containers at 4°C or ambient conditions. Previously inoculated and ambient-stored diced onions were also mixed 1:9 (wt/wt) with refrigerated uninoculated freshly diced onions and stored in closed containers at ambient conditions. Inoculated pathogens were recovered in 0.1 % peptone and plated onto selective and nonselective media supplemented with 50 ?g/ml rifampin. Both E. coli O157:H7 and Salmonella populations declined more rapidly on onion skins when the inoculum was prepared in broth rather than on agar. Agar-prepared E. coli O157:H7 and Salmonella declined by 0.4 and 0.3 log CFU per sample per day, respectively, at ambient conditions; at 4°C the rates of reduction were 0.08 and 0.06 log CFU per sample per day for E. coli O157:H7 and Salmonella, respectively. Populations of E. coli O157:H7 and Salmonella did not change over 6 days of storage at 4°C in diced onions. Lag times of 6 to 9 h were observed with freshly inoculated onion at ambient conditions; no lag was observed when previously inoculated and uninoculated onions were mixed. Growth rates at ambient conditions were 0.2 to 0.3 log CFU/g/h for E. coli O157:H7 and Salmonella in freshly inoculated onion and 0.2 log CFU/g/h in mixed product. Diced onions support pathogen growth and should be kept refrigerated. PMID:25581176

  2. Intervention effects on kindergarten and 1st grade teachers’ classroom food practices and food-related beliefs in American Indian reservation schools

    OpenAIRE

    Arcan, Chrisa; Hannan, Peter J.; Himes, John H.; Fulkerson, Jayne A; Rock, Bonnie Holy; Smyth, Mary; Story, Mary

    2013-01-01

    Prevalence of obesity among American Indian (AI) children is higher than the general US population. The school environment and teachers play important roles in helping students develop healthy eating habits. The aim of this prospective study was to examine teachers’ classroom and school food practices and beliefs and the effect of teacher training on these practices and beliefs. Data were used from the Bright Start study, a group-randomized, school-based trial on the Pine Ri...

  3. Allergist-reported trends in the practice of food allergen oral immunotherapy.

    Science.gov (United States)

    Greenhawt, Matthew J; Vickery, Brian P

    2015-01-01

    Food allergen oral immunotherapy (OIT) is an experimental, immune-modifying therapy that may induce clinical desensitization in some patients. OIT is still in early phase clinical research, but some providers may offer OIT as a clinical service. To understand the current practices of allergists who perform OIT, an online survey was sent by e-mail to members of the American Academy of Allergy Asthma & Immunology. Among 442 respondents, 61 reported participating in using OIT (13.8%), including 28 in nonacademic settings. Informed consent for OIT was obtained by 91.3%, institutional review board approval by 47.7% and Investigational New Drug approval by 38.1%. Compared with nonacademic participants, more academic participants used peanut OIT, obtained institutional review board and Investigational New Drug (P Food and Drug Administration approval or a standardized product (increased odds), and a high regard for better safety data (decreased odds) were associated with considering offering OIT as a service. Significant differences exist with OITs that occur in academic versus nonacademic settings. Further assessment is needed regarding the different motivations and practice styles among providers who offer OIT and those who are considering doing so. PMID:25577615

  4. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  5. Handling uncertainty

    DEFF Research Database (Denmark)

    Jønsson, Jesper Bosse; Fold, Niels

    2009-01-01

    Small-scale mining supports the livelihoods of several hundred thousand rural households in Africa. Nonetheless, the understanding of the organizational dynamics of small-scale miners' activities is modest. The paper outlines the small-scale mining codes in Tanzania and contrasts them to prevalent organizational practices in two Tanzanian small-scale mining settlements. It is argued that there is a need to adjust the regulatory mechanisms to well-consolidated practices: If basic practices differ...

  6. Building a framework for theory-based ethnographies for studying intergenerational family food practices.

    Science.gov (United States)

    Visser, Sanne Siete; Hutter, Inge; Haisma, Hinke

    2016-02-01

    The growing rates of (childhood) obesity worldwide are a source concern for health professionals, policy-makers, and researchers. The increasing prevalence of associated diseases-such as diabetes, cardiovascular diseases, and psychological problems-shows the impact of obesity on people's health, already from a young age. In turn, these problems have obvious consequences for the health care system, including higher costs. However, the treatment of obesity has proven to be difficult, which makes prevention an important goal. In this study, we focus on food practices, one of the determinants of obesity. In recent years, it has become increasingly clear that interventions designed to encourage healthy eating of children and their families are not having the desired impact, especially among groups with a lower socioeconomic background (SEB). To understand why interventions fail to have an impact, we need to study the embedded social and cultural constructions of families. We argue that we need more than just decision-making theories to understand this cultural embeddedness, and to determine what cultural and social factors influence the decision-making process. By allowing families to explain their cultural background, their capabilities, and their opportunities, we will gain new insights into how families choose what they eat from a complex set of food choices. We have thus chosen to build a framework based on Sen's capability approach and the theory of cultural schemas. This framework, together with a holistic ethnographic research approach, can help us better understand what drives the food choices made in families. The framework is built to serve as a starting point for ethnographic research on food choice in families, and could contribute to the development of interventions that are embedded in the cultural realities of the targeted groups. PMID:26593100

  7. Safe handling of tritium

    International Nuclear Information System (INIS)

    The main objective of this publication is to provide practical guidance and recommendations on operational radiation protection aspects related to the safe handling of tritium in laboratories, industrial-scale nuclear facilities such as heavy-water reactors, tritium removal plants and fission fuel reprocessing plants, and facilities for manufacturing commercial tritium-containing devices and radiochemicals. The requirements of nuclear fusion reactors are not addressed specifically, since there is as yet no tritium handling experience with them. However, much of the material covered is expected to be relevant to them as well. Annex III briefly addresses problems in the comparatively small-scale use of tritium at universities, medical research centres and similar establishments. However, the main subject of this publication is the handling of larger quantities of tritium. Operational aspects include designing for tritium safety, safe handling practice, the selection of tritium-compatible materials and equipment, exposure assessment, monitoring, contamination control and the design and use of personal protective equipment. This publication does not address the technologies involved in tritium control and cleanup of effluents, tritium removal, or immobilization and disposal of tritium wastes, nor does it address the environmental behaviour of tritium. Refs, figs and tabs

  8. Food Avoidance and Food Modification Practices of Older Rural Adults: Association with Oral Health Status and Implications for Service Provision

    Science.gov (United States)

    Quandt, Sara A.; Chen, Haiying; Bell, Ronny A.; Savoca, Margaret R.; Anderson, Andrea M.; Leng, Xiaoyan; Kohrman, Teresa; Gilbert, Gregg H.; Arcury, Thomas A.

    2010-01-01

    Purpose: Dietary variation is important for health maintenance and disease prevention among older adults. However, oral health deficits impair ability to bite and chew foods. This study examines the association between oral health and foods avoided or modified in a multiethnic rural population of older adults. It considers implications for…

  9. Food Safety Practices Assessment Tool: An Innovative Way to Test Food Safety Skills among Individuals with Special Needs

    Science.gov (United States)

    Carbone, Elena T.; Scarpati, Stanley E.; Pivarnik, Lori F.

    2013-01-01

    This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A…

  10. Food Safety Practices Assessment Tool: An Innovative Way to Test Food Safety Skills among Individuals with Special Needs

    Science.gov (United States)

    Carbone, Elena T.; Scarpati, Stanley E.; Pivarnik, Lori F.

    2013-01-01

    This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A…

  11. Evaluation of the safety of domestic food preparation in Malaysia.

    OpenAIRE

    Desmarchelier, P M; Apiwathnasorn, C.; Vilainerun, D.; Watson, C; Johari, M. R.; Ahmad, Z; Barnes, A

    1994-01-01

    Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftove...

  12. Handling uncertainty

    DEFF Research Database (Denmark)

    Jønsson, Jesper Bosse; Fold, Niels

    2009-01-01

    Small-scale mining supports the livelihoods of several hundred thousand rural households in Africa. Nonetheless, the understanding of the organizational dynamics of small-scale miners' activities is modest. The paper outlines the small-scale mining codes in Tanzania and contrasts them to prevalent...... organizational practices in two Tanzanian small-scale mining settlements. It is argued that there is a need to adjust the regulatory mechanisms to well-consolidated practices: If basic practices differ substantially from official prescriptions of the mining codes over an extended period of time, certain elements...... the proper manoeuvring of local small-scale mining operators and the reasons for the variations are essential to understand for policymakers and development practitioners. By incorporating prevalent practices and context-dependent variations in some of the crucial organizational components, it is...

  13. Nutrient Intake and Food Habits of Soccer Players: Analyzing the Correlates of Eating Practice

    Directory of Open Access Journals (Sweden)

    Pablo M. García-Rovés

    2014-07-01

    Full Text Available Despite the impact and popularity of soccer, and the growing field of soccer-related scientific research, little attention has been devoted to the nutritional intake and eating habits of soccer players. Moreover, the few studies that have addressed this issue suggest that the nutritional intake of soccer players is inadequate, underscoring the need for better adherence to nutritional recommendations and the development and implementation of nutrition education programs. The objective of these programs would be to promote healthy eating habits for male and female soccer players of all ages to optimize performance and provide health benefits that last beyond the end of a player’s career. To date, no well-designed nutrition education program has been implemented for soccer players. The design and implementation of such an intervention requires a priori knowledge of nutritional intake and other correlates of food selection, such as food preferences and the influence of field position on nutrient intake, as well as detailed analysis of nutritional intake on match days, on which little data is available. Our aim is to provide an up-to-date overview of the nutritional intake, eating habits, and correlates of eating practice of soccer players.

  14. How signifying practices constitute food (in)security: The case of the Democratic People's Republic of Korea

    OpenAIRE

    Shim, David

    2010-01-01

    This paper argues that the question of food (in)security in the Democratic People's Republic of Korea is not necessarily indicative of the country's actual nutritional conditions but is rather constituted through meaning-making behavior-signifying practices-predominantly on the part of humanitarian aid institutions working there. The argument is not intended to gloss over the food and nutritional situation in North Korea or to suggest that famine, starvation, or malnutrition do not exist. The...

  15. Promising practices in food security and nutrition assistance to vulnerable households in the Tonle Sap Region, Cambodia

    OpenAIRE

    2015-01-01

    The CGIAR Research Program on Aquatic Agricultural Systems (AAS) seeks to reduce poverty and improve food security for many small-scale fishers and farmers who are dependent on aquatic agriculture systems by partnering with local, national and international partners to achieve large-scale development impact. This study on promising practices in food security and nutrition assistance to vulnerable households in the Tonle Sap region forms part of the preliminary research that informs AAS work i...

  16. Vegan Killjoys at the Table—Contesting Happiness and Negotiating Relationships with Food Practices

    Directory of Open Access Journals (Sweden)

    Richard Twine

    2014-11-01

    Full Text Available This article reports upon research on vegan transition, which I bring into dialogue with Sara Ahmed’s figure of the killjoy. Ahmed’s work on affect and the feminist killjoy is found to be apt for considering contemporary vegans and their transgression of normative scripts of happiness and commensality in a dominant meat and dairy consuming culture. The decentring of joy and happiness is also found to be integral to the critical deconstructive work of the vegan killjoy. Ahmed’s ideas further complement the frame of practice theory that I draw upon to understand the process of transition especially in the sense of opposing the meanings of dominant practices. Although food and veganism are not commented upon by Ahmed, the vegan subject constitutes, I argue, a potent further example of what she terms an “affect alien” who must willfully struggle against a dominant affective order and community. Drawing upon interviews with 40 vegans based in the UK, I illustrate examples of contestation and negotiation by vegans and those close to them. The article finds in the figure of the killjoy not only a frame by which to partly understand the negotiation of relationships between vegans and non-vegans but also an opportunity for further intersectional labour between veganism and feminism.

  17. Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health

    OpenAIRE

    Jhalka Kadariya; Smith, Tara C.; Dipendra Thapaliya

    2014-01-01

    Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail ...

  18. Food Preparation at Home an Example of New Practical Strategies in the Swedish Municipal Food Service - A Qualitative Study

    OpenAIRE

    Zada Pajalic

    2013-01-01

    The purpose of the present study was to describe how one of 290 Swedish municipalities improved its FS service by terminating their earlier service of food distribution (FD) which was the delivery of ready cooked meals produced at a central kitchen in the community and introducing food preparation at the client’s home. The revised system is referred to as the new FS. This study was performed using an action research approach. The data was collected by individual- and group interviews and thro...

  19. Food choices and practices during pregnancy of immigrant women with high-risk pregnancies in Canada: a pilot study

    OpenAIRE

    Higginbottom, Gina MA; Vallianatos, Helen; Forgeron, Joan; Gibbons, Donna; Mamede, Fabiana; Barolia, Rubina

    2014-01-01

    Background Immigrant women may be regarded as a vulnerable population with respect to access and navigation of maternity care services. They may encounter difficulties when accessing culturally safe and appropriate maternity care, which may be further exacerbated by language difficulties and discriminatory practices or attitudes. The project aimed to understand ethnocultural food and health practices and how these intersect in a particular social context of cultural adaptation and adjustment ...

  20. Traditional foods and practices of Spanish-speaking latina mothers influence the home food environment: Implications for future interventions

    Science.gov (United States)

    The goal of this study was to obtain in-depth information from low income, Spanish-speaking Latino families with young children to guide the development of culturally appropriate nutrition interventions. Focus groups were used to assess parent’s knowledge about healthful eating, the home food enviro...

  1. Neofobias Alimentares: importância na prática clínica / Food neophobia: importance in clinical practice

    Scientific Electronic Library Online (English)

    Ana Isabel, Silva; Andreia, Teles.

    2013-09-01

    Full Text Available Objetivo: Revisão da evidência científica do tema Neofobias Alimentares (NA), focando os aspetos mais importantes da sua aplicação na prática clínica. Métodos de revisão: Pesquisa bibliográfica da literatura em Inglês e Português, de Janeiro de 2001 a Fevereiro de 2012 através da Medline/Pubmed, sít [...] ios de Medicina Baseada na Evidência e livros de texto de Fisiologia. Resultados: O termo NA define-se como uma relutância na aceitação de novos sabores. O gosto por certos alimentos é um processo complexo que se inicia no útero, continua com o aleitamento e permanece pela vida fora. Embora exista influência de fatores genéticos, estes podem ser influenciados por exposições precoces e repetidas aos diferentes sabores, o que irá modular o paladar e diminuir o risco de patologias futuras, nomeadamente obesidade infantil. A janela para habituação aos sabores é estreita e a rejeição de alimentos introduzidos após os quatro anos é maior. A aceitação de um novo sabor até aos cinco anos necessita frequentemente de 10 a 15 exposições repetidas. As emoções, aspetos sociais e processos digestivos, são fatores influenciadores da aquisição do gosto. Conclusões: As preferências gustativas são muito estáveis e podem durar toda a vida, pelo que devemos dar uma especial atenção às crianças e pais no processo de “educação do gosto”. Ao dar à criança alguns alimentos preferidos juntamente com os novos alimentos e ao manter a calma para as neofobias temporárias, talvez seja a chave para o desenvolvimento das preferências gustativas. Reforços negativos, nomeadamente pressões, devem ser evitados, devendo-se valorizar os reforços positivos. Abstract in english Objective: To review the scientific evidence of the theme Food Neophobias (FN), focus on the most important aspects of their application in clinical practice. Review methods: A systematic review was performed for papers published between January 2001 to February 2012, in Portuguese/English, in the m [...] edical databases Medline/Pubmed, Cochrane Library, National Guideline Clearinghouse, evidence-based medicine sites and Physiology text books. Results: The term FN is defined as a reluctant acceptance of new flavours. The taste for certain foods is a complex process that begins in utero, continues during breastfeeding and remains throughout life. Although there is an influence of genetic factors, these can be contradicted by early and repeated exposure to different flavours, which will modulate the taste and will reduce the risk of future diseases, including childhood obesity. As the window for habituation to new flavours is thin, the rejection of foods introduced after four years is higher. The acceptance of a new flavour up to five years often requires 10 to 15 repeated exposures. Emotions, social aspects and digestive processes, are factors that influence the acquisition of taste. Conclusions: The gustatory preferences are very stable and can follow up lifelong and we should pay particular attention to children and parents in the “taste education” process. By giving the child some favourite foods with new foods and to stay calm for temporary neophobias, may be the key to the development of taste preferences. The negative reinforcement, such pressures, should be avoided, and the positive reinforcement should be implemented.

  2. Association between Travel Times and Food Procurement Practices among Female Supplemental Nutrition Assistance Program Participants in Eastern North Carolina

    Science.gov (United States)

    Jilcott, Stephanie B.; Moore, Justin B.; Wall-Bassett, Elizabeth D.; Liu, Haiyong; Saelens, Brian E.

    2011-01-01

    Objective: To examine associations between self-reported vehicular travel behaviors, perceived stress, food procurement practices, and body mass index among female Supplemental Nutrition Assistance Program (SNAP) participants. Analysis: The authors used correlation and regression analyses to examine cross-sectional associations between travel time…

  3. Association between Travel Times and Food Procurement Practices among Female Supplemental Nutrition Assistance Program Participants in Eastern North Carolina

    Science.gov (United States)

    Jilcott, Stephanie B.; Moore, Justin B.; Wall-Bassett, Elizabeth D.; Liu, Haiyong; Saelens, Brian E.

    2011-01-01

    Objective: To examine associations between self-reported vehicular travel behaviors, perceived stress, food procurement practices, and body mass index among female Supplemental Nutrition Assistance Program (SNAP) participants. Analysis: The authors used correlation and regression analyses to examine cross-sectional associations between travel time…

  4. Feeding style differences in food parenting practices associated with fruit and vegetable intake in children fromlow-income families

    Science.gov (United States)

    The objective of this study was to examine the moderating effects of feeding styles on the relationship between food parenting practices and fruit and vegetable intake in low-income families with preschool-aged children. Focus group meetings with Head Start parents were conducted by using the nomina...

  5. Food poisoning

    Science.gov (United States)

    ... growing or shipping can contain animal or human waste. Food may be handled in an unsafe way ... temperature Raw fish or oysters Raw fruits or vegetables that have not been washed well Raw vegetables ...

  6. Developing a Multicomponent Model of Nutritious Food Access and Related Implications for Community and Policy Practice

    OpenAIRE

    Freedman, Darcy A.; Blake, Christine E.; LIESE, ANGELA D.

    2013-01-01

    Access to nutritious foods is limited in disenfranchised communities in the United States. Policies are beginning to focus on improving nutritious food access in these contexts; yet, few theories are available to guide this work. We developed a conceptual model of nutritious food access based on the qualitative responses of food consumers in 2 different regions of the American South. Five domains (economic, service delivery, spatial–temporal, social, and personal) and related dimensions of nu...

  7. Anthropology as an inspiration to food studies: building theory and practice

    OpenAIRE

    Siewicz, Agnieszka; Centre for Comparative Studies of Civilizations, Jagiellonian University in Krakow

    2011-01-01

    The aim of this paper is to show the role of anthropological inquiry in the development of a new, interdisciplinary approach to food in culture - namely: food studies. Early anthropologists, for example, Bronislaw Malinowski and Edward Evans-Pritchard, stressed the social meaning of food while analyzing the outcome of their fieldwork. When the functional approach had been replaced by structuralism, the symbolic meaning of food was given priority. Therefore, Claude Lévi-Strauss constructed his...

  8. Food and physical activity environments: an energy balance approach for research and practice.

    Science.gov (United States)

    Economos, Christina D; Hatfield, Daniel P; King, Abby C; Ayala, Guadalupe X; Ann Pentz, Mary

    2015-05-01

    Increases in the prevalence of overweight and obesity are a function of chronic, population-level energy imbalance, whereby energy intakes exceed energy expenditures. Although sometimes viewed in isolation, energy intakes and expenditures in fact exist in a dynamic interplay: energy intakes may influence energy expenditures and vice versa. Obesogenic environments that promote positive energy balance play a central role in the obesity epidemic, and reducing obesity prevalence will require re-engineering environments to promote both healthy eating and physical activity. There may be untapped synergies in addressing both sides of the energy balance equation in environmentally focused obesity interventions, yet food/beverage and physical activity environments are often addressed separately. The field needs design, evaluation, and analytic methods that support this approach. This paper provides a rationale for an energy balance approach and reviews and describes research and practitioner work that has taken this approach to obesity prevention at the environmental and policy levels. Future directions in research, practice, and policy include moving obesity prevention toward a systems approach that brings both nutrition and physical activity into interdisciplinary training, funding mechanisms, and clinical and policy recommendations/guidelines. PMID:25891062

  9. Trichinella diagnostics and control: Mandatory and best practices for ensuring food safety

    DEFF Research Database (Denmark)

    Gajadhar, A. A.; Pozio, E.

    2009-01-01

    Because of its role in human disease, there are increasing global requirements for reliable diagnostic and control methods for Trichinella in food animals to ensure meat safety and to facilitate trade. Consequently, there is a need for standardization of methods, programs, and best practices used in the control of Trichinella and trichinellosis. This review article describes the biology and epidemiology of Trichinella, and describes recommended test methods as well as modified and optimized procedures that are used in meat inspection programs. The use of ELISA for monitoring animals for infection in various porcine and equine pre- and post-slaughter programs, including farm or herd certification programs is also discussed. A brief review of the effectiveness of meat processing methods, such as freezing, cooking and preserving is provided. The importance of proper quality assurance and its application in all aspects of a Trichinella diagnostic system is emphasized. It includes the use of international quality standards, test validation and standardization, critical control points, laboratory accreditation, certification of analysts and proficiency testing. Also described, are the roles and locations of international and regional reference laboratories for trichinellosis where expert advice and support on research and diagnostics are available. Crown

  10. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

    Science.gov (United States)

    Stevenson, Clinton D.

    2016-01-01

    There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…

  11. Limited Evidence That Competitive Food and Beverage Practices Affect Adolescent Consumption Behaviors

    Science.gov (United States)

    Vericker, Tracy C.

    2013-01-01

    Childhood obesity is emerging as a considerable public health problem with no clear antidote. The school food environment is a potential intervention point for policy makers, with competitive food and beverage regulation as a possible policy lever. This research examines the link between competitive food and beverage availability in school and…

  12. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

    Science.gov (United States)

    Stevenson, Clinton D.

    2016-01-01

    There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…

  13. JUNK FOOD CONSUMPTION PATTERN AND OBESITY AMONG SCHOOL GOING CHILDREN IN AN URBAN FIELD PRACTICE AREA: A CROSS SECTIONAL STUDY

    Directory of Open Access Journals (Sweden)

    Vidya

    2015-03-01

    Full Text Available BACKGROUND: Junk food simply means an empty calorie food; it lacks in micronutrients such as vitamins, minerals, or amino acids, and fibre but has high energy (calories. During school - age years, children begin to establish habits for eating and exercise that stick w ith them for their entire lives. If children establish healthy habits, their risk for developing many chronic diseases will be greatly decreased. The family, friends, schools, and community resources in a child’s environment reinforce lifestyle habits rega rding diet and activity. OBJECTIVES: To study the fast food consumptions pattern and fast food preferences among the school going children (9 - 13yrs and some of the determinants related to fast food consumption . STUDY SETTING: Department of Community Medic ine in an Urban field practice area of Rajarajeswari Medical College & Hospital, Bangalore. STUDY DESIGN: Cross - sectional study. STUDY DURATION: Three months duration ( Oct – Dec 2014. STUDY POPULATION: school students studying in V th standard to X th standar d. SAMPLE SIZE : The selected school had a strength of 200 students. Hence complete enumeration of the students was considered for this study. DATA COLLECTION : by using pre - structured questionnaire by interview method. The variables included were socio - demographic profile, measurement of height, weight and questions related to junk food consumption and its patterns. DATA ANALYSIS: using statistics software SPSS 20. Mean and standard deviation was calculated for anthropometric measurements. Test of significance for proportions was done by Chi - square test. RESULTS: Among 200 study subjects, 107 were male (53.5% and 93 females (46.5%. Majority of the students wer e in the age group of 12 - 15 years ( 66% and 9 - 11 years ( 34%. Snacks (41%, Fast food (25.50%, soft drinks (17.50% and candies (16% were the favourite junk foods among the study subjects. Taste and time factors, watching television while consuming junk foods, advertisements regarding junk foods over the televisions, and the parents themselves getting these junk foods are some of the factors related to junk food consumption . CONCLUSION : Awareness to the children regarding the harmful effects of junk foods must be stressed . Parents must play an important role in providing more nutritious food to their children and imparting physical activities so that they do don’t have the risk of developing obesity.

  14. What Bacteria Are Living in My Food?: An Open-Ended Practical Series Involving Identification of Unknown Foodborne Bacteria Using Molecular Techniques

    Science.gov (United States)

    Prasad, Prascilla; Turner, Mark S.

    2011-01-01

    This open-ended practical series titled "Molecular Identification of Unknown Food Bacteria" which extended over a 6-week period was designed with the aims of giving students an opportunity to gain an understanding of naturally occurring food bacteria and skills in contemporary molecular methods using real food samples. The students first isolated…

  15. Handling of Solid Residues

    International Nuclear Information System (INIS)

    The topic of solid residues is specifically of great interest and concern for the authorities, institutions and community that identify in them a true threat against the human health and the atmosphere in the related with the aesthetic deterioration of the urban centers and of the natural landscape; in the proliferation of vectorial transmitters of illnesses and the effect on the biodiversity. Inside the wide spectrum of topics that they keep relationship with the environmental protection, the inadequate handling of solid residues and residues dangerous squatter an important line in the definition of political and practical environmentally sustainable. The industrial development and the population's growth have originated a continuous increase in the production of solid residues; of equal it forms, their composition day after day is more heterogeneous. The base for the good handling includes the appropriate intervention of the different stages of an integral administration of residues, which include the separation in the source, the gathering, the handling, the use, treatment, final disposition and the institutional organization of the administration. The topic of the dangerous residues generates more expectation. These residues understand from those of pathogen type that are generated in the establishments of health that of hospital attention, until those of combustible, inflammable type, explosive, radio-active, volatile, corrosive, reagent or toxic, associated to numerous industrial processes, common in our countries in development

  16. Current situation of food irradiation practice in U.S.A

    International Nuclear Information System (INIS)

    It is essential that private food companies adopt the process and retail stores sell irradiated food products in order to popularize food irradiation among consumers. FOOD TECHnology Inc. (former Vindicator Inc.), which is founded in Florida 1992 for the purpose of decontamination of fruit flies infected in Oranges using 60Co gamma-irradiation, and Carrot Top, which has been selling irradiated foods since 1992, are well known to be actively involved in PA activity of irradiated foods. Carrot Top is now strongly interested in selling tropical fruits from Hawaii, which has been prohibited to ship from Hawaii to the mainland without decontamination treatment by US government because of fruit fly infestation. They got a temporal permit for the shipment of those fruits with irradiation at Chicago. FOOD TECHnology Inc. irradiates chicken, tomatoes, strawberries and mushrooms. Foods for hospitalized patients and astronauts are also irradiated at FOOD TECHnology Inc.. All food supply for the 'Space Shuttle' program has been provided. Recently they began to irradiate frozen shrimps and salmons. Carrot Top says that irradiated food items gain popularity among their customers although they changed the information transfer method from news letter to news paper advertisement as well as minimizing the description in the store. They noted that the goods sold well whether or not they are irradiated if they are fresh, good-looking and reasonable in price. FOOD TECHnology also commented that food industries has become more friendly towards food irradiation and they petitioned FDA for clearance of beef irradiation to decontaminate E. coli 0157:H7, but the private companies still hesitated to pick up this process therefore we need more efforts of PR. (J.P.N.)

  17. Looking beyond borders: integrating best practices in benefit-risk analysis into the field of food and nutrition.

    Science.gov (United States)

    Tijhuis, M J; Pohjola, M V; Gunnlaugsdóttir, H; Kalogeras, N; Leino, O; Luteijn, J M; Magnússon, S H; Odekerken-Schröder, G; Poto, M; Tuomisto, J T; Ueland, O; White, B C; Holm, F; Verhagen, H

    2012-01-01

    An integrated benefit-risk analysis aims to give guidance in decision situations where benefits do not clearly prevail over risks, and explicit weighing of benefits and risks is thus indicated. The BEPRARIBEAN project aims to advance benefit-risk analysis in the area of food and nutrition by learning from other fields. This paper constitutes the final stage of the project, in which commonalities and differences in benefit-risk analysis are identified between the Food and Nutrition field and other fields, namely Medicines, Food Microbiology, Environmental Health, Economics and Marketing-Finance, and Consumer Perception. From this, ways forward are characterized for benefit-risk analysis in Food and Nutrition. Integrated benefit-risk analysis in Food and Nutrition may advance in the following ways: Increased engagement and communication between assessors, managers, and stakeholders; more pragmatic problem-oriented framing of assessment; accepting some risk; pre- and post-market analysis; explicit communication of the assessment purpose, input and output; more human (dose-response) data and more efficient use of human data; segmenting populations based on physiology; explicit consideration of value judgments in assessment; integration of multiple benefits and risks from multiple domains; explicit recognition of the impact of consumer beliefs, opinions, views, perceptions, and attitudes on behaviour; and segmenting populations based on behaviour; the opportunities proposed here do not provide ultimate solutions; rather, they define a collection of issues to be taken account of in developing methods, tools, practices and policies, as well as refining the regulatory context, for benefit-risk analysis in Food and Nutrition and other fields. Thus, these opportunities will now need to be explored further and incorporated into benefit-risk practice and policy. If accepted, incorporation of these opportunities will also involve a paradigm shift in Food and Nutrition benefit-risk analysis towards conceiving the analysis as a process of creating shared knowledge among all stakeholders. PMID:22142687

  18. Traditional and alternative community food security interventions in Montréal, Québec: different practices, different people.

    Science.gov (United States)

    Roncarolo, Federico; Adam, Caroline; Bisset, Sherri; Potvin, Louise

    2015-04-01

    Food insecurity is steadily increasing in developed countries. Traditional interventions adopted to tackle food insecurity, like food banks, address the urgent need for food. By contrast, alternative interventions, such as community gardens and kitchens, are oriented towards social integration and the development of mutual aid networks. The objective of this paper is to examine whether the populations served by traditional and alternative interventions in food security differ according to measures of vulnerability. We studied newly registered participants to food security interventions. Participants were selected from a random sample of food security community organizations in a two-stage cluster sampling frame. The categorizing variable was participation in a community organization providing either traditional interventions or alternative interventions. Seven measures of vulnerability were used: food security; perceived health; civic participation; perceived social support of the primary network, social isolation, income and education. Regression multilevel models were used to assess associations. 711 participants in traditional interventions and 113 in alternative interventions were enrolled in the study. Between group differences were found with respect to food insecurity, health status perception, civic participation, education and income, but not with respect to social isolation or perceived social support from primary social network. Traditional and alternative food security interventions seem to reach different populations. Participants in traditional interventions were found to have less access to resources, compared to those in alternative interventions. Thus, new participants in traditional interventions may have higher levers of vulnerability than those in alternative interventions. PMID:25012098

  19. Radiation processing of food and agricultural commodities: opportunities and challenges

    International Nuclear Information System (INIS)

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while eliminating post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy can play a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  20. Radiation technology for value addition to food and agro commodities

    International Nuclear Information System (INIS)

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  1. I can never be normal : A conversation about race, daily life practices, food and power

    DEFF Research Database (Denmark)

    Andreassen, Rikke; Ahmed Andresen, Uzma

    2014-01-01

    This article focuses on the doing and undoing of race in daily life practices in Denmark. It takes the form of a dialogue between two women, a heterosexual Muslim woman of color and a lesbian white woman, who discuss and analyze how their daily life, e.g. interactions with their children’s schools and daycare institutions, shape their racial and gendered experiences. Drawing upon black feminist theory, postcolonial theory, critical race and whiteness studies, the two women illustrate inclusions and exclusions in their society based on gender, race, class and sexuality – and especially pinpoint to how these categories intersect in processes of inclusion and exclusion. The article argues that the lack of a Nordic vocabulary for the term ‘race’ – as ‘race’ is associated with biological racism which dominated in the nineteenth and first half of the twentieth century, and hence is viewed as a historical phenomenon left behind – prevents contemporary people from addressing existing patterns of racial discrimination, inclusion and exclusion in their daily lives, as well as from connecting their contemporary struggles to historical struggles and inequalities. Furthermore, they illustrate how food, class and race intersect with an analysis of the so-called New Nordic Kitchen, exemplified by the world famous Copenhagen restaurant NOMA. The article interprets the New Nordic Kitchen, which has become very popular in the Nordic countries in recent years, as a culinary project performing whiteness, and connects the New Nordic Kitchen’s obsession with ‘the authentic Nordic’ with historical race science in the nineteenth century and early twentieth century.

  2. What economic theory tells us about the impacts of reducing food losses and/or waste: implications for research, policy and practice

    OpenAIRE

    Rutten, M.M.

    2013-01-01

    Background - Whereas the prevalence of hunger and food insecurity is often cited as a motivation for reducing losses and waste in agriculture and food systems, the impacts of such reduction on food security and the wider economy have not yet been investigated. This paper gives insights into these effects, the factors of influence, and derives implications for applied research, policy and practice. Methods - We used economic theory to analyse the impacts of food loss reductions on the supply s...

  3. Bio-cultural refugia : Safeguarding diversity of practices for food security and biodiversity

    OpenAIRE

    Barthel, Stephan; Crumley, Carole; Svedin, Uno

    2013-01-01

    Food security for a growing world population is high on the list of grand sustainability challenges, as is reducing the pace of biodiversity loss in landscapes of food production. Here we shed new insights on areas that harbor place specific social memories related to food security and stewardship of biodiversity. We call them bio-cultural refugia. Our goals are to illuminate how bio-cultural refugia store, revive and transmit memory of agricultural biodiversity and ecosystem services, and ho...

  4. Consumer perceptions of best practice in food risk communication and management: implications for risk analysis policy

    OpenAIRE

    Cope, S.F.; Frewer, L.J.; Houghton, J.R.; Rowe, G.; Fischer , A. R. H.; de Jonge, J

    2010-01-01

    As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. A risk governance framework that formally institutes stakeholder (including consumer) consultation and dialogue through a transparent and accountable process has been proposed, with due emphasis on risk communication. This paper delivers actionable policy recommendations based on consumer preferences for different approaches to food risk management. These results suggest that ri...

  5. Consumer Food Safety Knowledge, Practices and Differences in Behaviors in Thrace Region of Turkey

    OpenAIRE

    Emine YILMAZ

    2015-01-01

    In this study, the expectations of individuals living in urban and rural regions of Thrace Region of Turkey were investigated by considering the level of knowledge and behaviour of those individuals about parameters, consumptive habits and food safety while they are buying food products. This study has been conducted in Thrace Region by face to face survey with 770 individuals who have an effective say in the decision of food consumption within the family. The factors affecting the consumers ...

  6. Intravaginal and menstrual practices among women working in food and recreational facilities in Mwanza, Tanzania: implications for microbicide trials.

    Science.gov (United States)

    Allen, Caroline F; Desmond, Nicola; Chiduo, Betty; Medard, Lemmy; Lees, Shelley S; Vallely, Andrew; Francis, Suzanna C; Ross, David A; Hayes, Richard J

    2010-10-01

    Intravaginal and menstrual practices may potentially influence results of trials of microbicides for HIV prevention through effects on the vaginal environment and on adherence to microbicide and placebo products. As part of the feasibility study for the Microbicides Development Programme Phase 3 trial of a vaginal microbicide in Mwanza, a variety of quantitative and qualitative methods were used to describe these practices, associations with behaviour and underlying social norms among women working in food and recreational facilities. Intravaginal cleansing by inserting fingers and either water alone or soap and water was thought necessary to remove "uchafu" (dirt), referring to vaginal secretions, including menstrual blood and post-coital discharge. Vaginal cleansing was carried out within 2 hours after 45% of sex acts. Sexual enhancement practices were less common. Intravaginal and menstrual practices and associated behaviours and demographic factors should be measured and monitored throughout microbicide trials to enable analyses of their impacts on microbicide effectiveness. PMID:20665101

  7. Pesticide safety risk, food chain organization, and the adoption of sustainable farming practices: The case of Moroccan early tomatoes

    OpenAIRE

    Aubert, M; Bouhsina, Z.; Codron, J.M.; Rousset, S.

    2013-01-01

    Fresh produce pesticide safety risk has grown into a major concern of North European consumers and governments for the last twenty years. Our study expands on safety control issues and gives insights into how fresh vegetable chains organize to comply with retail private safety standards and thus get access to export and modern domestic markets. Most studies on the adoption of good agricultural practice certifications and integrated pest management overlook the influence of food chain organiza...

  8. Total Quality Management (TQM) Practices Toward Product Quality Performance: Case at Food and Beverage Industry in Makassar, Indonesia

    OpenAIRE

    munizu, musran

    2008-01-01

    The purpose of this research was to test and analyze the effect of TQM practices impelementation which consists of leadership, strategic planning, customer focus, information and analysis, people management, and process management to product quality performance. The population were 108 food and beverage companies in Makassar, Indonesia. Respondents are production managers or operation managers. Sample technique which used is population sampling. Method of analysis which use both descriptive s...

  9. "The measure of the man...?! Men aged 18-24: health, food, lifestyle practices and constructions of masculinity

    OpenAIRE

    Haycock, Lynne

    2014-01-01

    This thesis aims to critically explore how young men aged 18-24 construct ‘health’ in terms of their knowledge, beliefs and behaviours and to examine what influence these factors may have on their own lifestyle practices, particularly, but not exclusively, in relation to food and how this informs their masculine identity. Statistics suggest that as a group young men are the worst at ‘following’ health promotion guidelines and as such are ‘positioning’ themselves as being at risk of developing...

  10. Local French Food Initiatives in Practice: The Emergence of a Social Movement

    OpenAIRE

    Angela Giovanangeli

    2013-01-01

    This article analyses the development of local food systems from a social movement perspective. It examines the case study of a farm market located in France and considers whether and how local initiatives in food distribution can be viewed as a social movement, using social theory as the conceptual framework.

  11. Corrupt practices negatively influenced food security and live expectancy in developing countries.

    Science.gov (United States)

    Uchendu, Florence Ngozi; Abolarin, Thaddeus Olatunbosun

    2015-01-01

    Malnutrition is a global public health problem more prevalent in developing countries than in developed countries. Indicators of malnutrition include household food security and life expectancy. Corruption might be one of socio-political problems fuelling malnutrition in developing countries. The aim of this paper is to compare influence of corruption on food security, live expectancy (LE) and population in developed and developing countries. Thirty two least corrupt countries (LCC) and most corrupt countries (MCC) representing developed and developing countries were systematically selected using Corruption Perceptions Index (CPI). Countries' data on population, food security index (FSI) and LE scores were obtained from Global food security index (GFSI) and Population reference bureau. T-test, Multivariate (Wilks' Lambda), Pearson product moment analysis were performed to determine relationship between CPI, FSI, LE, and population in LCC and MCC at p governance should be embraced to eradicate malnutrition in developing countries. PMID:26090058

  12. Detection of foodborne pathogens by qPCR: A practical approach for food industry applications

    Directory of Open Access Journals (Sweden)

    María-José Chapela

    2015-12-01

    Full Text Available Microbiological analysis of food is an integrated part of microbial safety management in the food chain. Monitoring and controlling foodborne pathogens are traditionally carried out by conventional microbiological methods based on culture-dependent approaches in control laboratories and private companies. However, polymerase chain reaction (PCR has revolutionized microbiological analysis allowing detection of pathogenic microorganisms in food, without the necessity of classical isolation and identification. However, at present, PCR and quantitative polymerase chain reaction (qPCR are essential analytical tools for researchers working in the field of foodborne pathogens. This manuscript reviews recently described qPCR methods applied for foodborne bacteria detection, serving as economical, safe, and reliable alternatives for application in the food industry and control laboratories. Multiplex qPCR, which allows the simultaneous detection of more than one pathogen in one single reaction, saving considerable effort, time, and money, is emphasized in the article.

  13. Communication practices in engineering, manufacturing, and research for food and water safety

    CERN Document Server

    2015-01-01

    This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field : History of muckraking in the food industry ; Case study on groundwater regulation ; Interviews with members of the beef industry and livestock market owners.

  14. Minerals in plant food: effect of agricultural practices and role in human health. A review

    OpenAIRE

    Martínez-Ballesta, M.C.; Dominguez-Perles, R.; Moreno, D. A.; Muries, B.; Alcaraz-López, C.; Bastías, E.; García-Viguera, C.; Carvajal, M.

    2010-01-01

    Interest in nutrient absorption and accumulation is derived from the need to increase crop productivity by better nutrition and also to improve the nutritional quality of plants as foods and feeds. This review focuses on contrasting data on the importance for human health of food mineral nutrients (Ca, Mg, K, Na and P) and also the trace elements considered essential or beneficial for human health (Cr, Co, Cu, Fe, Mn, Mo, Ni, Se and Zn). In addition, environmental stresses such as salinity, d...

  15. Knowledge and Practices Related to Added Salt in Meals by Food Handlers

    OpenAIRE

    Gonçalves, C.; Pinho, Olívia; Padrão, Patrícia; Santos, Cristina; Abreu, S.; Moreira, Pedro

    2014-01-01

    Objectives: To assess the knowledge and concerns about salt intake and added salt in meals, and toidentify difficulties and proneness for a reduction of added salt in foods.Methodology: The present study was based on a questionnaire sent by mail to a randomly selectedsample of 100 business units from a catering industry, so that food handlers filled out and returnedthe questionnaires through the mail. The return rate was 70%, and 68 subjects were consideredafter the rejection of 2 questionnai...

  16. Contact handle decompositions

    OpenAIRE

    Özbağcı, Burak

    2011-01-01

    We review Giroux's contact handles and contact handle attachments in dimension three and show that a bypass attachment consists of a pair of contact 1 and 2-handles. As an application we describe explicit contact handle decompositions of infinitely many pairwise non-isotopic overtwisted 3-spheres. We also give an alternative proof of the fact that every compact contact 3-manifold (closed or with convex boundary) admits a contact handle decomposition, which is a result originally due to Giroux.

  17. Reducing the risk of heart disease among Indian Australians: knowledge, attitudes, and beliefs regarding food practices – a focus group study

    Science.gov (United States)

    Fernandez, Ritin; Rolley, John X.; Rajaratnam, Rohan; Everett, Bronwyn; Davidson, Patricia M.

    2015-01-01

    Background Australia has a growing number of Asian Indian immigrants. Unfortunately, this population has an increased risk for coronary heart disease (CHD). Dietary adherence is an important strategy in reducing risk for CHD. This study aimed to gain greater understanding of the knowledge, attitudes and beliefs relating to food practices in Asian Indian Australians. Methods Two focus groups with six participants in each were recruited using a convenience sampling technique. Verbatim transcriptions were made and thematic content analysis undertaken. Results Four main themes that emerged from the data included: migration as a pervasive factor for diet and health; importance of food in maintaining the social fabric; knowledge and understanding of health and diet; and elements of effective interventions. Discussion Diet is a complex constructed factor in how people express themselves individually, in families and communities. There are many interconnected factors influencing diet choice that goes beyond culture and religion to include migration and acculturation. Conclusions Food and associated behaviors are an important aspect of the social fabric. Entrenched and inherent knowledge, attitudes, beliefs and traditions frame individuals’ point of reference around food and recommendations for an optimal diet. PMID:26051008

  18. Reducing the risk of heart disease among Indian Australians: knowledge, attitudes, and beliefs regarding food practices – a focus group study

    Directory of Open Access Journals (Sweden)

    Ritin Fernandez

    2015-06-01

    Full Text Available Background: Australia has a growing number of Asian Indian immigrants. Unfortunately, this population has an increased risk for coronary heart disease (CHD. Dietary adherence is an important strategy in reducing risk for CHD. This study aimed to gain greater understanding of the knowledge, attitudes and beliefs relating to food practices in Asian Indian Australians. Methods: Two focus groups with six participants in each were recruited using a convenience sampling technique. Verbatim transcriptions were made and thematic content analysis undertaken. Results: Four main themes that emerged from the data included: migration as a pervasive factor for diet and health; importance of food in maintaining the social fabric; knowledge and understanding of health and diet; and elements of effective interventions. Discussion: Diet is a complex constructed factor in how people express themselves individually, in families and communities. There are many interconnected factors influencing diet choice that goes beyond culture and religion to include migration and acculturation. Conclusions: Food and associated behaviors are an important aspect of the social fabric. Entrenched and inherent knowledge, attitudes, beliefs and traditions frame individuals’ point of reference around food and recommendations for an optimal diet.

  19. Modeling Food Web Interactions in Benthic Deep-Sea Ecosystems: A Practical Guide

    Directory of Open Access Journals (Sweden)

    Karline Soetaert

    2009-03-01

    Full Text Available Deep-sea benthic systems are notoriously difficult to sample. Even more than for other benthic systems, many flows among biological groups cannot be directly measured, and data sets remain incomplete and uncertain. In such cases, mathematical models are often used to quantify unmeasured biological interactions. Here, we show how to use so-called linear inverse models (LIMs to reconstruct material and energy flows through food webs in which the number of measurements is a fraction of the total number of flows. These models add mass balance, physiological and behavioral constraints, and diet information to the scarce measurements. We explain how these information sources can be included in LIMs, and how the resulting models can be subsequently solved. This method is demonstrated by two examples—a very simple three-compartment food web model, and a simplified benthic carbon food web for Porcupine Abyssal Plain. We conclude by elaborating on recent developments and prospects.

  20. Food irradiation and habitual consumption of food

    International Nuclear Information System (INIS)

    In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)

  1. Practical implications of developments in legislation on food irradiation in the European Union

    International Nuclear Information System (INIS)

    Food irradiation legislation is very different in most member-states of the EU. For many years there was the desire by many interested groups to harmonise this legislation. As the member-states had a different view on irradiated foods, often based on their existing regulation, it took many years and revised drafts to come to a harmonised regulation acceptable to the majority. The background on the development of this EU-legislation and the final draft is discussed. Some information is also given on the possible influence of WTO (SPS- and TBT-agreements) and Codex Alimentarius on this EU-legislation. (author)

  2. Comparison of Nutrition Standards and Other Recommended Procurement Practices for Improving Institutional Food Offerings in Los Angeles County, 2010–2012123

    OpenAIRE

    Robles, Brenda; Wood, Michelle; Kimmons, Joel; Kuo, Tony

    2013-01-01

    National, state, and local institutions that procure, distribute, sell, and/or serve food to employees, students, and the public are increasingly capitalizing on existing operational infrastructures to create healthier food environments. Integration of healthy nutrition standards and other recommended practices [e.g., energy (kilocalories) postings at point-of-purchase, portion size restrictions, product placement guidelines, and signage] into new or renewing food service and vending contract...

  3. Food Projects in London: Lessons for Policy and Practice--A Hidden Sector and the Need for "More Unhealthy Puddings ... Sometimes"

    Science.gov (United States)

    Caraher, Martin; Dowler, Elizabeth

    2007-01-01

    Background and Objective: Successive governments have promoted local action to address food components of public health. This article presents findings from research commissioned by the (then) London NHS Office, scoping the range of food projects in the London area, and the potential challenges to public health practice. Methods: Research followed…

  4. Food safety and ecologization: practical solutions to problems at the regional level in current economic conditions

    Directory of Open Access Journals (Sweden)

    Lysochenko Alla, A.

    2015-03-01

    Full Text Available Ensuring food security and greening both at the level of the country, and at the level of regions are main objectives of modern agroeconomic policy. The state support creates favorable conditions for dynamic development of agrarian and industrial complex, raises investment opportunities and competitiveness of agricultural producers. A realization of the actions directed on assistance to the enterprises making import-substituting production of the regional agro-industrial complex is actual in modern economic conditions. The solution of this problem consists of investment projects implementation and production expansion of the operating enterprises. Considering new economic conditions, the ensuring financial stability of agricultural producers, availability of the food to needy segments of the population, production of valeologically safe food, and also increase efficiency of use of natural resources and conditions along with preservation of quality of environment at the local, regional and global levels are particularly acute challenges. State regulation of development of an agrofood complex of Russia remains a necessary condition for its reproduction functioning, and the social and economic policy has to provide economic availability of the food to all groups of the population that causes need of standard and legal fixing of mechanisms offood security achievement at the regional level.

  5. Modifications of agricultural and zoo-technical practices to reduce food chain contamination

    International Nuclear Information System (INIS)

    Many methods for decreasing radioactive transfers all along the food chains may be used for post-accidental situations. In some contaminated CIS countries (Ukraine, Belarus), real size applications have quantified these methods for vegetables transfers (liming, fertilizers, zeolite...), for animals transfers (iodine, clay, cyanoferrates...), and for soil rehabilitation (striping, deep ploughing...). (A.B.). 27 refs., 1 fig., 2 tabs

  6. O fazer educação alimentar e nutricional: algumas contribuições para reflexão / Practical food and nutrition education: some points for reflection

    Scientific Electronic Library Online (English)

    Ligia Amparo da Silva, Santos.

    2012-02-01

    Full Text Available O presente artigo reflete sobre as práticas de educação alimentar e nutricional vigentes no contexto atual. São discutidas no âmbito das políticas públicas de alimentação e nutrição partindo de uma análise sobre as ações governamentais empreendidas e de suas ações no âmbito local, particularmente na [...] nutrição clínica ambulatorial e/ou na atenção a grupos específicos, buscando identificar as tendências teóricas e metodológicas que norteiam as práticas educativas. Considera-se que a educação alimentar e nutricional tem sido alvo de debates na busca de concebê-la como uma ação governamental. Entretanto, em que pese seus avanços, se reconhece a existência de um hiato entre as formulações das políticas e as ações desenvolvidas no âmbito local. Permanece também um hiato entre discursos e as práticas em seu torno das ações educativas. Conclui-se que a educação alimentar e nutricional é menos um instrumento do que um dispositivo de ações conjugadas que devem envolver diferentes setores e disciplinas, entretanto, demanda investimentos na formação profissional e na produção de conhecimento no campo. Abstract in english This article reflects on the practices of existing food and nutrition education in the current context. Practices in public policy in food and nutrition are discussed starting from an analysis of government actions undertaken and their actions at the local level, particularly in outpatient clinical [...] nutrition and/or attention to specific groups, seeking to identify theoretical and methodological trends guiding educational practices. It is considered that the food and nutrition education has been the subject of debate in seeking to construe it as government action. However, despite their achievements, one perceives the existence of a gap between the formulation of policies and actions developed at the local level. There is also a gap between rhetoric and practice in terms of educational activities. The conclusion reached is that food and nutrition education is less an instrument than a measure for joint actions that must involve different sectors and disciplines, however, it calls for investment in vocational training and production of knowledge in the field.

  7. Aproximación práctica al diagnóstico de la alergia alimentaria / Practical approach to the diagnosis of food allergy

    Scientific Electronic Library Online (English)

    Marco Antonio, Góngora-Meléndez; Juan José Luis, Sienra-Monge; Blanca Estela, Del Río-Navarro; Lourdes, Ávila Castañón.

    2010-10-01

    Full Text Available La alergia alimentaria representa la primera expresión clínica de atopia durante la vida, ya sea con manifestaciones gastrointestinales o cutáneas, seguidas de asma y rinitis. A este continuo desarrollo de enfermedades se ha denominado "marcha atópica". Es un problema importante de salud, no sólo pa [...] ra los pacientes sino también incluye al grupo familiar y social. Se define como una respuesta inmunológica anormal ante la ingesta de proteínas alimenticias que ocasionan una reacción clínica adversa. La mayoría de las personas desarrolla tolerancia a los antígenos alimentarios, los cuales constantemente acceden al organismo. Sin embargo, cuando la tolerancia falla, el sistema inmune responde con reacciones de hipersensibilidad. El diagnóstico de la alergia alimentaria todavía es un ejercicio clínico que depende de una historia cuidadosa, de la determinación específica de IgE, pruebas de parche, una apropiada dieta de exclusión y la realización de reto cegado. Abstract in english Food allergy has become the first clinical expression of atopy, beginning with dermal o gastric manifestations to continue with asthma an rhinitis ("the atopic march"), a very severe health problem not only for many children and parents, but also for the entire medical and paramedical community. Foo [...] d allergy is defined as an abnormal immunological reaction to food proteins, which causes an adverse clinical reaction. Most of the people become tolerant to many foods; however, these tolerances sometimes fail and become an immunological reaction. The evaluation of a child with suspected food allergy includes detailed medical history, physical examination, screening tests and response to elimination diet and to oral food challenge. None of the screening tests -alone or in combination- can definitely diagnose or exclude it.

  8. Patient cares and handling

    International Nuclear Information System (INIS)

    The contents of this chapter are follows - Patient cares and handling: responsibility, clinical responsibility, ethical responsibility, legal responsibility, patient care and handling: before examination, during examination, after examination, other consideration, children and infants, elderly patients

  9. Bioenergy use and food preparation practices of two communities in the Eastern Cape Province of South Africa

    Scientific Electronic Library Online (English)

    Paxie W., Chirwa; Cori, Ham; Stella, Maphiri; Marlett, Balmer.

    Full Text Available A study was undertaken in two communities that use firewood in the Keiskammahoek area of the Eastern Cape Province of South Africa to understand their behaviour with regard to energy use during food preparation as well as the extent of practising efficient cooking habits. The results showed that des [...] pite the high level of electrification, firewood was used in most households (> 60%) for cooking while electricity was mostly used (> 90%) for lighting. Firewood is also preferred for cooking food that takes a long time to prepare, while more convenient sources of energy such as electricity is used for short periods of cooking and re-heating of food. Secondary sources of energy used for cooking included paraffin, dung, leaves and twigs. The study found that there was some deliberate use of energy saving techniques in both communities, although limited and not necessarily practiced with a view to saving energy. Less than half of the respondents soaked hard grains and beans before cooking; while all of them cut food into smaller pieces before cooking commenced. A third of respondents had utensils ready before cooking commenced in one village while two thirds placed utensils and food together before they commenced food preparations in the other village. Pots were covered with lids and water was added in small amounts as required. The heat from fire was not monitored, but fires were extinguished after use. The greatest potential for improvement exists around cooking appliances; where all households were found to be using three-legged pots on open fires when cooking with biomass energy. Open fires are highly inefficient and the use of efficient biomass cook stoves would increase efficiency. It is recommended that in order to reduce the use of biomass-derived energy consumption and expenditure in low-income households, the use of multiple energy sources and portable energy efficient firewood stoves should be promoted. In addition, there should be an aggressive dissemination of information on further processing of fuelwood into forms that can easily be stored and used; and various forms of pre-treatment of hard foods.

  10. Remote handling for an ISIS target change

    International Nuclear Information System (INIS)

    During 1987 two ISIS targets were changed. This document describes the main features of the remote handling aspects of the work. All the work has to be carried out using remote handling techniques. The radiation level measured on the surface of the reflector when the second target had been removed was about 800 mGy/h demonstrating that 'hands on' operations on any part of the target reflector moderator assembly is not practical. The target changes were the first large scale operations in the Target Station Remote Handling Cell and a great deal was learned about both equipment and working practices. Some general principles emerged which are applicable to other active handling tasks on facilities like ISIS and these are discussed below. The sequence of operations for the remote handling is given. (author)

  11. Modeling food web interactions in benthic deep-sea ecosystems. A practical guide

    OpenAIRE

    Karline Soetaert; Dick van Oevelen

    2009-01-01

    Deep-sea benthic systems are notoriously difficult to sample. Even more than for other benthic systems, many flows among biological groups cannot be directly measured, and data sets remain incomplete and uncertain. In such cases, mathematical models are often used to quantify unmeasured biological interactions. Here, we show how to use so-called linear inverse models (LIMs) to reconstruct material and energy flows through food webs in which the number of measurements is a fraction of the tota...

  12. The planning system and fast food outlets in London: lessons for health promotion practice

    OpenAIRE

    Caraher, M.; O'Keefe, E; Lloyd, S.; Madelin, T.

    2013-01-01

    This article considers how health promotion can use planning as a tool to enhance healthy eating choices. It draws on research in relation to the availability and concentration of fast food outlets in a London borough. Current public health policy is confining planning to local settings within a narrow framework drawing on discourses from social psychology and libertarian economics. Policy is focusing on behaviour change, voluntary agreements and devolution of the public health function to lo...

  13. Normalizing ideological food choice and eating practices: identity work in online discussions on veganism

    OpenAIRE

    Sneijder, P.W.J.; Molder, H.F.M., te

    2009-01-01

    In this paper we use discursive psychology to explore the relation between ideologically based food choice and identity in an online forum on veganism. The discursive psychological perspective underlines the notion of identities being part of social actions performed in talk, and thus designed and deployed for different interactional purposes. It is demonstrated that participants draw on specific discursive devices to (1) define vegan meals as ordinary and easy to prepare and (2) construct me...

  14. A microbiological study of various food premises with an assessment of cleaning and disinfection practices.

    OpenAIRE

    Tebbutt, G. M.

    1984-01-01

    A study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated with Escherichia coli, and these may be important reservoirs of bacteria for contamination of the hands of catering staff. Regular and efficient cleaning of food surfaces and equipment was found to be m...

  15. Recipe for Success? Developing and Testing a Practical Conceptual Framework for Urban Food Systems Governance

    OpenAIRE

    Duran IV, P.J.

    2014-01-01

    Across the world, cities are growing at a rapid pace. Over half of the world’s population currently lives in cities – a trend only expected to continue into the future. At the same time, the global food system that sustains us is heading a dangerous direction. Environmental damage from the farm to the waste bin is rampant, worker exploitation continues, living wages continue to diminish and people – city dwellers especially – are losing touch with the system that provides them with sustenance...

  16. Handling time and choice in pigeons

    OpenAIRE

    Shettleworth, Sara J.

    1985-01-01

    According to optimal foraging theory, animals should prefer food items with the highest ratios of energy intake to handling time. When single items have negligible handling times, one large item should be preferred to a collection of small ones of equivalent total weight. However, when pigeons were offered such a choice on equal concurrent variable-interval schedules in a shuttlebox, they preferred the side offering many small items per reinforcement to that offering one or a few relatively l...

  17. 'I don't think I ever had food poisoning'. A practice-based approach to understanding foodborne disease that originates in the home.

    Science.gov (United States)

    Wills, Wendy J; Meah, Angela; Dickinson, Angela M; Short, Frances

    2015-02-01

    Food stored, prepared, cooked and eaten at home contributes to foodborne disease which, globally, presents a significant public health burden. The aim of the study reported here was to investigate, analyse and interpret domestic kitchen practices in order to provide fresh insight about how the domestic setting might influence food safety. Using current theories of practice meant the research, which drew on qualitative and ethnographic methods, could investigate people and material things in the domestic kitchen setting whilst taking account of people's actions, values, experiences and beliefs. Data from 20 UK households revealed the extent to which kitchens are used for a range of non-food related activities and the ways that foodwork extends beyond the boundaries of the kitchen. The youngest children, the oldest adults and the family pets all had agency in the kitchen, which has implications for preventing foodborne disease. What was observed, filmed and photographed was not a single practice but a series of entangled encounters and actions embedded and repeated, often inconsistently, by the individuals involved. Households derived logics and principles about foodwork that represented rules of thumb about 'how things are done' that included using the senses and experiential knowledge when judging whether food is safe to eat. Overall, food safety was subsumed within the practice of 'being' a household and living everyday life in the kitchen. Current theories of practice are an effective way of understanding foodborne disease and offer a novel approach to exploring food safety in the home. PMID:25464023

  18. Equipment for the handling of thorium materials

    International Nuclear Information System (INIS)

    The Feed Materials Production Center (FMPC) is the United States Department of Energy's storage facility for thorium. FMPC thorium handling and overpacking projects ensure the continued safe handling and storge of the thorium inventory until final dispositio n of the materials is determined and implemented. The handling and overpacking of the thorium materials requires the design of a system that utilizes remote handling and overpacking equipment not currently utilized at the FMPC in the handling of uranium materials. The use of remote equipment significantly reduces radiation exposure to pesonnel during the handling and overpacking efforts. The designed system combines existing technologies from the nuclear industry, the materials processing and handling industry and the mining industry. The designed system consists of modified fork lift truck for the transport of thorium containers, automated equipment for material identification and inventory control, and remote handling and overpacking equipemnt for repackaging of the thorium materials. The radiation exposure to operations personnel using the remote handling and overpacking equipment is expected to be reduced by 98% over conventional direct durm handling practices with no dose reduction controls. 1 ref., 5 figs., 1 tab

  19. The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching

    Science.gov (United States)

    Both refrigeration and blanching of red stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50 °C hot wat...

  20. Same island, different diet: Cultural evolution of food practice on Öland, Sweden, from the Mesolithic to the Roman Period

    DEFF Research Database (Denmark)

    Eriksson, Gunilla; Linderholm, Anna

    2008-01-01

    The Mesolithic–Neolithic transition in north-west Europe has been described as rapid and uniform, entailing a swift shift from the use of marine and other wild resources to domesticated terrestrial resources. Here, we approach the when, what and how of this transition on a regional level, using empirical data from Öland, an island in the Baltic Sea off the Swedish east coast, and also monitor changes that occurred after the shift. Radiocarbon dating and stable carbon and nitrogen isotope analyses of bones and teeth from 123 human individuals, along with faunal isotope data from 27 species, applying to nine sites on Öland and covering a time span from the Mesolithic to the Roman Period, demonstrate a great diversity in food practices, mainly governed by culture and independent of climatic changes. There was a marked dietary shift during the second half of the third millennium from a mixed marine diet to the use of exclusively terrestrial resources, interpreted as marking the large-scale introduction of farming. Contrary to previous claims, this took place at the end of the Neolithic and not at the onset. Our data also show that culturally induced dietary transitions occurred continuously throughout prehistory. The availability of high-resolution data on various levels, from intra-individual to inter-population, makes stable isotope analysis a powerful tool for studying the evolution of food practices.

  1. Remote control handling arm

    International Nuclear Information System (INIS)

    This invention concerns a remote control arm, of the type comprising an articulated assembly connecting a handling component to a support. This articulated assembly is made up from standard and separate components interconnected by an articulation allowing for the transmission of an independent movement to produce a pre-determined movement of this handling component with respect to the said support. Such handling arms are fully described in French patent No. 1459250, in which, incidentally, one of the inventors mentioned is the same person as in this application. One of the most important uses of such handling arms is in the fitting of power remote handling devices for hot nuclear laboratories

  2. [Street food in the national agenda of food and nutrition security: an essay for sanitary qualification in Brazil].

    Science.gov (United States)

    Bezerra, Aída Couto Dinucci; Mancuso, Ana Maria Cervato; Heitz, Sarah Jeanne Jorge

    2014-05-01

    In 2014, the World Cup will be staged in Brazil. Is Brazil able to ensure safe street food is on offer? This paper seeks to elicit reflection on some problems relating to the sale of street food, thereby contributing to highlight this theme in the food security agenda in Brazil. The scope of this study is exclusively street food. Care is taken not to reduce the broader concepts of food security and the importance of sanitary and hygienic handling is stressed as one of the core components of food and nutrition security. In this context the following aspects are discussed: the credibility of the official data on insanitary outbreaks related to street food; street food security compared to that in other eating environments; and the training of people to modify inadequate food handling practices. Thus, in the discussion about problems in the street food market it is essential to improve the quantity and quality of the training of food handlers in order to implement food and nutrition security as promoting the human right to adequate food and ensure that the topic is urgently included on the national calendar of public health debates. PMID:24897213

  3. Development of online learning activities to enhance student knowledge of animal behaviour prior to engaging in live animal handling practical sessions

    OpenAIRE

    Old, Julie M.; Ricky-John Spencer

    2011-01-01

    Learning activities were developed to increase the awareness of animal behaviour among first year students enrolled in animal-associated degrees prior to students engaging in hands-on live animal practical sessions. Learning activities were developed in an easy to use collegial online environment and to encourage student engagement in learning activities. One hundred and one students were given a preliminary and post learning activity survey to assess their initial knowledge and experience of...

  4. The role of family communication and parents' feeding practices in children's food preferences.

    Science.gov (United States)

    Alm, Siril; Olsen, Svein Ottar; Honkanen, Pirjo

    2015-06-01

    This study used Family Communication Patterns Theory (FCPT) to explore how family-dinner-related communication takes place and how parents' feeding practices may be associated with children's preferences for dinner meals. The sample consisted of 12 dyads with seven- and eight-year-old Norwegian children and their parents. In-depth photo interviews were used for collecting data. Interview transcripts and photographs were examined through content analysis. Results indicated that most families were conversation oriented, and communication tended to shift from consensual during weekdays to pluralistic at weekends. On weekdays, the dinner menu was often a compromise between children's preferences and parents' intentions to provide quick, healthy dinner options for the family. To a greater extent at weekends, children were allowed to choose dinner alternatives for the entire family. Restriction of unhealthy dinner alternatives was the practice most used to control children's diets and, in fact, might explain children's high preferences for unhealthy dinner alternatives. Results underline the importance of giving children control of what they eat and being responsive to children's preferences while guiding them towards healthy dinner alternatives rather than using force and restriction. From a more theoretical perspective, this study explored how FCPT could be combined with theories about parents' feeding practices to understand meal preferences and choices among young children and their families, and how time and situation (context) influence families' communication patterns and feeding practices in their homes. PMID:25666300

  5. Effect of the food production chain from farm practices to vegetable processing on outbreak incidence.

    Science.gov (United States)

    Jung, Yangjin; Jang, Hyein; Matthews, Karl R

    2014-11-01

    The popularity in the consumption of fresh and fresh-cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals, antioxidants and other health-promoting compounds. The diversity of fresh vegetables and packaging formats (spring mix in clamshell container, bagged heads of lettuce) support increased consumption. Unfortunately, vegetable production and processing practices are not sufficient to ensure complete microbial safety. This review highlights a few specific areas that require greater attention and research. Selected outbreaks are presented to emphasize the need for science-based 'best practices'. Laboratory and field studies have focused on inactivation of pathogens associated with manure in liquid, slurry or solid forms. As production practices change, other forms and types of soil amendments are being used more prevalently. Information regarding the microbial safety of fish emulsion and pellet form of manure is limited. The topic of global climate change is controversial, but the potential effect on agriculture cannot be ignored. Changes in temperature, precipitation, humidity and wind can impact crops and the microorganisms that are associated with production environments. Climate change could potentially enhance the ability of pathogens to survive and persist in soil, water and crops, increasing human health risks. Limited research has focused on the prevalence and behaviour of viruses in pre and post-harvest environments and on vegetable commodities. Globally, viruses are a major cause of foodborne illnesses, but are seldom tested for in soil, soil amendments, manure and crops. Greater attention must also be given to the improvement in the microbial quality of seeds used in sprout production. Human pathogens associated with seeds can result in contamination of sprouts intended for human consumption, even when all appropriate 'best practices' are used by sprout growers. PMID:25251466

  6. Effect of the food production chain from farm practices to vegetable processing on outbreak incidence

    OpenAIRE

    Jung, Yangjin; Jang, HyeIn; Matthews, Karl R.

    2014-01-01

    The popularity in the consumption of fresh and fresh-cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals, antioxidants and other health-promoting compounds. The diversity of fresh vegetables and packaging formats (spring mix in clamshell container, bagged heads of lettuce) support increased consumption. Unfortunately, vegetable production and processing practices are not sufficient to ensure complete microbial sa...

  7. Food, farm and environment development and sustainability: from theory to practice

    Directory of Open Access Journals (Sweden)

    Andrea Segrè

    2011-02-01

    Full Text Available International cooperation for development has always been looked at with scepticism since it exists. In fact, the different assistance projects which are carried out to help developing countries bring benefits more to the donor countries than to the receiving ones, triggering a process of economic development in the former. The “investments” of the various projects come back multiplied. FAO themselves, instead of using their resources on real projects helping to reduce world famine, waste away billion dollars to pay salaries, benefits, transfers and general expenses.While in underdeveloped countries million people die for famine, in the rich countries tons of food are destroyed because they aren’t considered marketable anymore. This is a huge waste of resources besides being a serious damage to the environment and an unsustainable system on the long term.

  8. A practice theoretical perspective on everyday dealings with environmental challenges of food consumption Une perspective théorique des pratiques alimentaires quotidiennes liées à la durabilité de la consommation

    Directory of Open Access Journals (Sweden)

    Bente Halkier

    2009-09-01

    Full Text Available Expectations concerning the contribution of ordinary consumers to solving a broad array of societal problems have risen. This is particularly prevalent in issues such as environmental sustainability and food consumption, where ordinary food routines are being challenged through mediatised discourses on the environmental responsibilities of food consumers. In this article, in order to discuss the potential of ordinary food consumers in contributing to sustainability, we start from a theoretical stance and discuss how two different understandings of food consumption lead to different possibilities of "environmentalising" food consumption. Discussion is based on three Danish empirical qualitative research projects about food practices. We argue that it is difficult to judge which position offers more openings for sustainability: to consider environmentalised food consumption as part of broader food practices, or rather as a part of practices themselves? This is related to the interdependency of social actors and the dynamics of food.Les attentes portant sur la contribution des consommateurs ordinaires pour résoudre un vaste éventail de problèmes de société ne cessent de croître. Cela se constate particulièrement en matière de développement durable et de consommation alimentaire, car les habitudes ordinaires se trouvent bousculées par les discours médiatisés concernant les responsabilités des mangeurs en matière d’environnement. Dans cet article, nous partons d’une position théorique et discutons la manière dont deux modes de consommation alimentaire mènent à différentes manières d’ « environnementaliser » la consommation alimentaire. La discussion se fonde sur trois recherches empiriques qualitatives danoises. Nous avançons qu’il est difficile de juger quelle posture permet davantage de durabilité: doit-on considérer la notion de consommation alimentaire « respectueuse de l’environnement » comme un élément de pratiques plus larges, ou plutôt comme une partie indissociable de ces pratiques ? On peut relier cela à l’interdépendance des acteurs sociaux et aux dynamiques des pratiques alimentaires.

  9. Safe Handling of Radioisotopes

    International Nuclear Information System (INIS)

    Under its Statute the International Atomic Energy Agency is empowered to provide for the application of standards of safety for protection against radiation to its own operations and to operations making use of assistance provided by it or with which it is otherwise directly associated. To this end authorities receiving such assistance are required to observe relevant health and safety measures prescribed by the Agency. As a first step, it has been considered an urgent task to provide users of radioisotopes with a manual of practice for the safe handling of these substances. Such a manual is presented here and represents the first of a series of manuals and codes to be issued by the Agency. It has been prepared after careful consideration of existing national and international codes of radiation safety, by a group of international experts and in consultation with other international bodies. At the same time it is recommended that the manual be taken into account as a basic reference document by Member States of the Agency in the preparation of national health and safety documents covering the use of radioisotopes.

  10. Nuclear fuel handling apparatus

    International Nuclear Information System (INIS)

    A fuel handling machine for a liquid metal cooled nuclear reactor in which a retractable handling tube and gripper are lowered into the reactor to withdraw a spent fuel assembly into the handling tube. The handling tube containing the fuel assembly immersed in liquid sodium is then withdrawn completely from the reactor into the outer barrel of the handling machine. The machine is then used to transport the spent fuel assembly directly to a remotely located decay tank. The fuel handling machine includes a decay heat removal system which continuously removes heat from the interior of the handling tube and which is capable of operating at its full cooling capacity at all times. The handling tube is supported in the machine from an articulated joint which enables it to readily align itself with the correct position in the core. An emergency sodium supply is carried directly by the machine to provide make up in the event of a loss of sodium from the handling tube during transport to the decay tank. 5 claims, 32 drawing figures

  11. Same island, different diet: Cultural evolution of food practice on Öland, Sweden, from the Mesolithic to the Roman Period

    DEFF Research Database (Denmark)

    Eriksson, Gunilla; Linderholm, Anna; Fornander, Elin; Kanstrup, Marie; Schoultz, Pia; Olofsson, Hanna; Lidén, Kerstin

    2008-01-01

    The Mesolithic–Neolithic transition in north-west Europe has been described as rapid and uniform, entailing a swift shift from the use of marine and other wild resources to domesticated terrestrial resources. Here, we approach the when, what and how of this transition on a regional level, using e...... throughout prehistory. The availability of high-resolution data on various levels, from intra-individual to inter-population, makes stable isotope analysis a powerful tool for studying the evolution of food practices....... empirical data from Öland, an island in the Baltic Sea off the Swedish east coast, and also monitor changes that occurred after the shift. Radiocarbon dating and stable carbon and nitrogen isotope analyses of bones and teeth from 123 human individuals, along with faunal isotope data from 27 species...

  12. Practical problems in the transfer of the food irradiation technology from the laboratory to the industry and trade

    International Nuclear Information System (INIS)

    Not all applications of food irradiation developed in laboratories appear feasible at the commercial level. Without taking into account the social and economic factors, some of the obstacles regarding the commodities themselves and some practical aspects of a commercial irradiator are reviewed. The dose distribution found in most facilities make it almost impossible to irradiate products with a narrow dose range tolerance. Treatment of perishable commodities may turn to be difficult, especially in contract facilities, as it is not easy to plan. Similarly, combination of processes will not always be achievable. Applications to products for which the production is both seasonal and scattered do not appear feasible. Some progress is still needed in fields such as, packaging to avoid insect reinfestation after irradiation routine dosimetry and irradiators design

  13. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-15

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  14. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    International Nuclear Information System (INIS)

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  15. Case Studies for Practical Food Effect Assessments across BCS/BDDCS Class Compounds using In Silico, In Vitro, and Preclinical In Vivo Data

    OpenAIRE

    Heimbach, Tycho; Xia, Binfeng; Lin, Tsu-han; He, Handan

    2012-01-01

    Practical food effect predictions and assessments were described using in silico, in vitro, and/or in vivo preclinical data to anticipate food effects and Biopharmaceutics Classification System (BCS)/Biopharmaceutics Drug Disposition Classification System (BDDCS) class across drug development stages depending on available data: (1) limited in silico and in vitro data in early discovery; (2) preclinical in vivo pharmacokinetic, absorption, and metabolism data at candidate selection; and (3) ph...

  16. Normalizing ideological food choice and eating practices. Identity work in online discussions on veganism.

    Science.gov (United States)

    Sneijder, Petra; te Molder, Hedwig

    2009-06-01

    In this paper we use discursive psychology to explore the relation between ideologically based food choice and identity in an online forum on veganism. The discursive psychological perspective underlines the notion of identities being part of social actions performed in talk, and thus designed and deployed for different interactional purposes. It is demonstrated that participants draw on specific discursive devices to (1) define vegan meals as ordinary and easy to prepare and (2) construct methods of preventing vitamin deficiency, such as taking supplements, as routine procedures. In 'doing being ordinary', participants systematically resist the notion that being a vegan is complicated--in other words, that it is both difficult to compose a meal and to protect your health. In this way, 'ordinariness' helps to construct and protect veganism as an ideology. We point out similarities and differences with other studies on eating or healthy lifestyles and argue, more broadly, that identities and their category-bound features are part and parcel of participants' highly flexible negotiation package. PMID:19501759

  17. Remote handling for an ISIS target change

    International Nuclear Information System (INIS)

    During 1987 two ISIS targets were changed. This document describes the main features of the remote handling aspects of the work. All the work has to be carried out using remote handling techniques. The radiation level measured on the surface of the reflector when the second target had been removed was about 800 mGy/h demonstrating that hands on operations on any part of the target reflector moderator assembly is not practical. The target changes were the first large scale operations in the Target Station Remote Handling Cell and a great deal was learned about both equipment and working practices. Some general principles emerged which are applicable to other active handling tasks on facilities like ISIS and these are discussed below. 8 figs

  18. The Effect of Educational Courses on the Health Knowledge and Practice of Managers and Staff in Food Preparation and Distribution Centers in 2012

    Directory of Open Access Journals (Sweden)

    E Rafeemanesh

    2015-08-01

    Full Text Available Background and Objectives: Food borne diseases are one of the common and persistent problems of health system that staff in food preparation and distribution centers play important role in their incident. This study aimed to evaluate the effects of educational courses on changing hygienic knowledge and practice of managers and staff in food preparation and distribution centers in Mashhad in 2012. Materials and Methods: In this cross-sectional study, knowledge and practice in tree domains of personal, construction and tools hygiene were studied in 513 employees and employers of food preparation and distribution centers in Mashhad. The data was collected through interview, observation, and inspection checklist. Results: 265 subjects (51.6% passed training course and awarded certificate, while 248 subjects (48.4% did not participate whatsoever in training courses. Mean scores of knowledge and performance in trained group were 68.1±16.1 and 70.8±10.5% and in untrained group were 62.6±15.4 and 61.8±11.6% respectively, indicating statistically significant difference (p<0.05. Comparing scores of knowledge and practice scores between employers with valid certificate (during last 3 years with employers without certificate did not show any valuable statistically difference in score reduction. Conclusion: This study showed that hygienic training courses can be effective in improving knowledge and practice of managers and staff in food preparation and distribution centers.

  19. 21 CFR 1250.28 - Source and handling of ice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Source and handling of ice. 1250.28 Section 1250... ice. Ice coming in contact with food or drink and not manufactured on the conveyance shall be obtained from sources approved by competent health authorities. All ice coming in contact with food or...

  20. Human factors issues in fuel handling

    International Nuclear Information System (INIS)

    The staff of the Atomic Energy Control Board wish to further their understanding of human factors issues of potential concern associated with fuel handling in CANDU nuclear power stations. This study contributes to that objective by analysing the role of human performance in the overall fuel handling process at Ontario Hydro's Darlington Nuclear Generating Station, and reporting findings in several areas. A number of issues are identified in the areas of design, operating and maintenance practices, and the organizational and management environment

  1. The handling of coal, ash, limestone & gypsum

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-12-31

    Eight papers are presented on handling coal, ash, limestone and gypsum, covering: their physical and flow properties; predicting flow problems; design of hoppers, bunkers, bins and silos; handling limestone and gypsum at FGD plants; lessons learned at the Drax power station; quality control of utilization of fly ash; predicting wear lives of pneumatic conveyor pipe bends; and practical problems of transporting PFA. All the papers have been abstracted separately on the IEA Coal Research CD-ROM.

  2. Evaluative Practices in the Culinary Field

    DEFF Research Database (Denmark)

    Christensen, Bo; Strandgaard, Jesper

    This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best Re...... Restaurant’ list organized by the English based Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their food, service, physical setting and so forth) but in different ways through different practices and means, and with somewhat different results.......This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best...

  3. Future of remote handling

    Energy Technology Data Exchange (ETDEWEB)

    Grisham, D.L.; Lambert, J.E.

    1986-01-01

    The field of remote handling started in the late 1940's and early 1950's with the invention of mechanical master-slave and electromechanical manipulators. That field now consists of three major divisions: (1) conventional remote handling in fixed facilities with shielding windows and mechanical manipulators; (2) large area remote handling using portable equipment, electric master-slave manipulators, and television for viewing; and (3) the field of robotics which is beginning to be applied to repetitive operations on toxic and dangerous materials. All three divisions will continue to develop and evolve over the next decade.

  4. Food irradiation: Public opinion surveys

    International Nuclear Information System (INIS)

    The Canadian government are discussing the legislation, regulations and practical protocol necessary for the commercialization of food irradiation. Food industry marketing, public relations and media expertise will be needed to successfully introduce this new processing choice to retailers and consumers. Consumer research to date including consumer opinion studies and market trials conducted in the Netherlands, United States, South Africa and Canada will be explored for signposts to successful approaches to the introduction of irradiated foods to retailers and consumers. Research has indicated that the terms used to describe irradiation and information designed to reduce consumer fears will be important marketing tools. Marketers will be challenged to promote old foods, which look the same to consumers, in a new light. Simple like or dislike or intention to buy surveys will not be effective tools. Consumer fears must be identified and effectively handled to support a receptive climate for irradiated food products. A cooperative government, industry, health professional, consumer association and retailer effort will be necessary for the successful introduction of irradiated foods into the marketplace. Grocery Products Manufacturers of Canada is a national trade association of more than 150 major companies engaged in the manufacture of food, non-alcoholic beverages and array of other national-brand consumer items sold through retail outlets

  5. Radionuclides in food

    International Nuclear Information System (INIS)

    The sources of the presence of radionuclides in food are presented: natural radiation and artificial radiation. The transfer of radionuclides through food chains, intakes of radionuclides to the body with its partners effective doses and typical consumption of basic foods of a rural adult population are exposed as main topics. Also the radiation doses from natural sources and exposure to man by ingestion of contaminated food with radionuclides of artificial origin are shown. The contribution of the food ingestion to the man exposure depends on: characteristics of radionuclide, natural conditions, farming practices and eating habits of the population. The principal international organizations in charge of setting guide levels for radionuclides in food are mentioned: standards, rules and the monitoring. It establishes that a guide is necessary for the food monitoring; the alone CODEX ALIMENTARIUS is applicable to emergency situations and the generic action levels proposed by the CODEX not satisfy all needs (no guiding international levels for planned or existing situations such as NORM). There are handled mainly socio-economic and political aspects. Among the actions to be taken are: to assure a public comprehensive information over the risk evaluation in food; to reinforce the collaboration among the different international organizations (WHO, IAEA, ICRP, EC) in relation with the food of set; to give follow-up to the control of the drinkable water and NORM's presence in the food. In addition, it is possible to create the necessary mechanisms to reduce the number of irrelevant measures and bureaucratic useless steps (certificates); to promote the exchange between the different institutions involved in the topic of the food, with relation to the acquired experiences and learned lessons. Likewise, it might examine the possibility of a multidisciplinary approximation (radioactive and not radioactive pollutants); to elaborate a technical guide to assure the representative sampling, appropriate methods of measurement and the traceable results. Finally it is possible to advise and to help the national responsible authorities to define a minimal universe of food to monitor to protect the consumers

  6. Handling of radiation accidents 1977

    International Nuclear Information System (INIS)

    A total of 42 papers were presented in 8 sessions covering the following topics: practical experience in the handling of radiation accidents, organization and planning, training and exercising in planned arrangements, accident situation detection and assessment, and accident situation analysis. Two panel discussions were included in the symposium, the first under the chairmanship of Dr. W.D. Rowe (USEPA, Washington) reviewed the scope and application of emergency planning procedures and the symposium was concluded by a panel discussion chaired by Mr. K.L. Cameron (Atomic Energy Control Board, Ottawa, Canada), which reviewed collective experience and endeavoured to identify aspects requiring further development. All are summarized

  7. Comparison of nutrition standards and other recommended procurement practices for improving institutional food offerings in Los Angeles County, 2010-2012.

    Science.gov (United States)

    Robles, Brenda; Wood, Michelle; Kimmons, Joel; Kuo, Tony

    2013-03-01

    National, state, and local institutions that procure, distribute, sell, and/or serve food to employees, students, and the public are increasingly capitalizing on existing operational infrastructures to create healthier food environments. Integration of healthy nutrition standards and other recommended practices [e.g., energy (kilocalories) postings at point-of-purchase, portion size restrictions, product placement guidelines, and signage] into new or renewing food service and vending contracts codifies an institution's commitment to increasing the availability of healthful food options in their food service venues and vending machines. These procurement requirements, in turn, have the potential to positively influence consumers' food-purchasing behaviors. Although these strategies are becoming increasingly popular, much remains unknown about their context, the processes required to implement them effectively, and the factors that facilitate their sustainability, especially in such broad and diverse settings as schools, county government facilities, and cities. To contribute to this gap in information, we reviewed and compared nutrition standards and other best practices implemented recently in a large school district, in a large county government, and across 10 municipalities in Los Angeles County. We report lessons learned from these efforts. PMID:23493535

  8. An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

    Directory of Open Access Journals (Sweden)

    Craig W. Hedberg

    2013-08-01

    Full Text Available One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson’s Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999, cooking school attendance and food safety knowledge (r = 0.992, and class of restaurant and food safety knowledge (r = 0.878. The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

  9. "Is It Okay to Eat a Dog in Korea...like China?" Assumptions of National Food-Eating Practices in Intercultural Interaction

    Science.gov (United States)

    Brandt, Adam; Jenks, Christopher

    2011-01-01

    There is a small body of research which shows how intercultural communication is constituted in and through talk-in-interaction, and can be made relevant or irrelevant by interactants on a moment-by-moment basis. Our paper builds on this literature by investigating how cultural assumptions of national food-eating practices are deployed, contested…

  10. Envisioning Agricultural Sustainability from Field to Plate: Comparing Producer and Consumer Attitudes and Practices toward "Environmentally Friendly" Food and Farming in Washington State, USA

    Science.gov (United States)

    Selfa, Theresa; Jussaume, Raymond A., Jr.; Winter, Michael

    2008-01-01

    A substantial body of sociological research has examined the relationship between farmers' environmental attitudes and their conservation behaviors, but little research has compared the attitudes of producers and consumers toward the environment with their behaviors or practices in support of sustainable agri-food systems. This paper addresses…

  11. Food and Personal Hygiene Perceptions and Practices among Caregivers Whose Children Have Diarrhea: A Qualitative Study of Urban Mothers in Tangerang, Indonesia

    Science.gov (United States)

    Usfar, Avita A.; Iswarawanti, Dwi N.; Davelyna, Devy; Dillon, Drupadi

    2010-01-01

    Objective: To examine caregivers' perceptions and practices related to food and personal hygiene and its association with diarrhea in children 6 to 36 months of age who suffered recurrent diarrhea. Design: This qualitative study, conducted in March and April 2006, used both in-depth interviews and direct observation data. Setting: Urban Tangerang,…

  12. How to Handle Abuse

    Science.gov (United States)

    ... the Body Works Main Page How to Handle Abuse KidsHealth > Kids > Feelings > My Emotions & Behaviors > How to ... adult. Continue How Do You Know Something Is Abuse? There are lots of forms of abuse — including ...

  13. Handling Pyrophoric Reagents

    Energy Technology Data Exchange (ETDEWEB)

    Alnajjar, Mikhail S.; Haynie, Todd O.

    2009-08-14

    Pyrophoric reagents are extremely hazardous. Special handling techniques are required to prevent contact with air and the resulting fire. This document provides several methods for working with pyrophoric reagents outside of an inert atmosphere.

  14. Towards Architecture-Level Middleware-Enabled Exception Handling of Component-based Systems

    OpenAIRE

    Gang Huang; Yihan Wu

    2011-01-01

    Exception handling is a practical and important way to improve the availability and reliability of a component-based system. The classical code-level exception handling approach is usually applied to the inside of a component, while some exceptions can only or properly be handled outside of the components. In this paper, we propose a middleware-enabled approach for exception handling at architecture level. Developers specify what exceptions should be handled and how to handle them with the su...

  15. Revision of the recommended international general standard for irradiated foods and of the recommended international code of practice for the operation of radiation facilities used for the treatment of foods

    International Nuclear Information System (INIS)

    In view of the findings and statements of the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food, convened in Geneva from 27 October to 3 November 1980, a Consultation Group, convened in Geneva from 1 to 3 July 1981 suggested the revision of the Recommended International General Standard for Irradiated Foods and of the Recommended International Code of Practice for the Operation of Radiation Facilities. The proposed changes are given and justified and the revised wording of the documents presented

  16. DRUM HANDLING PRACTICES AT HAZARDOUS WASTE SITES

    Science.gov (United States)

    The purpose of the research effort was to provide technical guidance on planning and implementing safe and cost-effective response actions applicable to hazardous waste sites containing drums. The manual provides detailed technical guidance on methods, procedures, and equipment s...

  17. Exploring the concepts of food sovereignty and social capital in relation to The organic principles, practices and policies

    DEFF Research Database (Denmark)

    Vaarst, Mette

    production and trade in order to achieve sustainable development objectives. Food sovereignty is increasingly discussed and debated, e.g. in relation to power over seed, water, land and food, which become privatized and do not belong the people, communities and countries, where farming and food processing...

  18. Exploring the concepts of food sovereignty and social capital in relation to The organic principles, practices and policies

    DEFF Research Database (Denmark)

    Vaarst, Mette

    Food sovereignty is a concept based on an idea of food security (a varied diet with diversified, nutritious and culturally appropriate food) for everybody including the right of people, communities and nations to define their own food and agriculture, to protect and regulate domestic agricultural production and trade in order to achieve sustainable development objectives. Food sovereignty is increasingly discussed and debated, e.g. in relation to power over seed, water, land and food, which become privatized and do not belong the people, communities and countries, where farming and food processing take place. Social capital refers to social networking and mobilisation of resources, forming communities and societies taking collective action and exchanging of e.g. knowledge and experience. Strengthening social capital in local societies empower peasants, processors and societies, which are in risk of losing power over land, food, other agricultural products and trade. The food sovereignty concept can be argued to be strongly related to the organic principles. This paper explores the concept of food sovereignty and the potential role of active social capital building to develop organic farming built on agro-ecological methods. Social and learning networks for farmers, processors and small businesses for collective action and common learning can be important pathways to organic farming and food systems with food sovereignty.

  19. The NOURISH randomised control trial: Positive feeding practices and food preferences in early childhood - a primary prevention program for childhood obesity

    Directory of Open Access Journals (Sweden)

    Farrell Ann

    2009-10-01

    Full Text Available Abstract Background Primary prevention of childhood overweight is an international priority. In Australia 20-25% of 2-8 year olds are already overweight. These children are at substantially increased the risk of becoming overweight adults, with attendant increased risk of morbidity and mortality. Early feeding practices determine infant exposure to food (type, amount, frequency and include responses (eg coercion to infant feeding behaviour (eg. food refusal. There is correlational evidence linking parenting style and early feeding practices to child eating behaviour and weight status. A focus on early feeding is consistent with the national focus on early childhood as the foundation for life-long health and well being. The NOURISH trial aims to implement and evaluate a community-based intervention to promote early feeding practices that will foster healthy food preferences and intake and preserve the innate capacity to self-regulate food intake in young children. Methods/Design This randomised controlled trial (RCT aims to recruit 820 first-time mothers and their healthy term infants. A consecutive sample of eligible mothers will be approached postnatally at major maternity hospitals in Brisbane and Adelaide. Initial consent will be for re-contact for full enrolment when the infants are 4-7 months old. Individual mother- infant dyads will be randomised to usual care or the intervention. The intervention will provide anticipatory guidance via two modules of six fortnightly parent education and peer support group sessions, each followed by six months of regular maintenance contact. The modules will commence when the infants are aged 4-7 and 13-16 months to coincide with establishment of solid feeding, and autonomy and independence, respectively. Outcome measures will be assessed at baseline, with follow up at nine and 18 months. These will include infant intake (type and amount of foods, food preferences, feeding behaviour and growth and self-reported maternal feeding practices and parenting practices and efficacy. Covariates will include sociodemographics, infant feeding mode and temperament, maternal weight status and weight concern and child care exposure. Discussion Despite the strong rationale to focus on parents' early feeding practices as a key determinant of child food preferences, intake and self-regulatory capacity, prospective longitudinal and intervention studies are rare. This trial will be amongst to provide Level II evidence regarding the impact of an intervention (commencing prior to age 12 months on children's eating patterns and behaviours. Trial Registration ACTRN12608000056392

  20. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

    Science.gov (United States)

    Todd, Ewen C D; Michaels, Barry S; Greig, Judy D; Smith, Debra; Holah, John; Bartleson, Charles A

    2010-08-01

    Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers. Chemical barriers include sanitizing solutions used to remove microorganisms (including pathogens) from objects or materials used during food production and preparation and to launder uniforms, work clothes, and soiled linens. However, laundering as normally practiced may not effectively eliminate viral pathogens. PMID:20819372

  1. Practices

    OpenAIRE

    Blouin, Max; Bourgeon, Jean-Marc

    2008-01-01

    We examine an economy where professionals provide services to clients and where a professional can sell his practice to another. Professionals vary in quality, and clients in their need (or willingness-to-pay) for high-quality service. efficiency is measured as the number of matches between high-quality professionals and high-need clients. However, agent types are unobservable a priori. We find that trade in practices can facilitate the transmission of information about agent types; sometimes...

  2. Food irradiation methodology : prospect and retrospect

    International Nuclear Information System (INIS)

    Research and development work in food irradiation over the past several years has been essentially directed towads answering all possible questions in respect of the suitability of the process, quality of materials and safety for human use. A major effort was indeed, around the toxicological evaluation, till it was recognised internationally that irradiated items of food do not present any health hazards. This recognition along with the awareness of the hazards in the use of chemicals has resulted in a renewed interest in the use of radiations for preservation of food. Radiation preservation of food would reach the stage of practical application with additional information on design and functional aspects of radiation sources, appropriate for specific commodities. Each items has a particular dose requirement depending on the purpose of irradiation and the type of handling. 21 refs. (author)

  3. Ensuring Food Security Through Enhancing Microbiological Food Safety

    Science.gov (United States)

    Mikš-Krajnik, Marta; Yuk, Hyun-Gyun; Kumar, Amit; Yang, Yishan; Zheng, Qianwang; Kim, Min-Jeong; Ghate, Vinayak; Yuan, Wenqian; Pang, Xinyi

    2015-10-01

    Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

  4. TRANSPORT/HANDLING REQUESTS

    CERN Multimedia

    Groupe ST/HM

    2002-01-01

    A new EDH document entitled 'Transport/Handling Request' will be in operation as of Monday, 11th February 2002, when the corresponding icon will be accessible from the EDH desktop, together with the application instructions. This EDH form will replace the paper-format transport/handling request form for all activities involving the transport of equipment and materials. However, the paper form will still be used for all vehicle-hire requests. The introduction of the EDH transport/handling request form is accompanied by the establishment of the following time limits for the various services concerned: 24 hours for the removal of office items, 48 hours for the transport of heavy items (of up to 6 metric tons and of standard road width), 5 working days for a crane operation, extra-heavy transport operation or complete removal, 5 working days for all transport operations relating to LHC installation. ST/HM Group, Logistics Section Tel: 72672 - 72202

  5. Control of good irradiation practices and the role of the ICGFI guidelines and codes

    International Nuclear Information System (INIS)

    Considerable guidance is available to managers of an irradiator plant on ways and means to produce safe, wholesome, quality irradiated foods. The foundation for good manufacturing practices (GMPs), which apply to all food processes, is the Codex General Principles of Food Hygiene. These principles provide good common sense procedures in the handling of food for human consumption in order to ensure safe, wholesome quality products. The GMPs cover the growing, harvesting, preparation, processing, packaging, storage, transport, distribution and sale of food. They provide good check lists for safety and quality. More detailed guidelines specifically aimed at food irradiation are found in the Codex Code of Practice for the Operation of Irradiation Facilities and in the Codes of Good Irradiation Practice (GIPs) developed by the International Consultative Group on Food Irradiation. GIPs are available for eight commodity groups. They provide guidance on pre-irradiation handling (including microbiological guidelines), packaging, pre-irradiation storage and transport, irradiation facilities and absorbed doses, post-irradiation storage and handling, final product specifications, labelling, re-irradiation and the quality of irradiated products. In order to apply GIPs effectively, it recommended that the Hazard Analysis Critical Control Point concept (HACCP) be implemented. The HACCP concept emphasizes prevention of, rather than detection of defects. The HACCP concept has been adopted by the Codex Alimentarius Commission and is being applied to Codex Codes of Practice. (author). 7 refs

  6. Foodservice employees benefit from interventions targeting barriers to food safety.

    Science.gov (United States)

    York, Valerie K; Brannon, Laura A; Shanklin, Carol W; Roberts, Kevin R; Howells, Amber D; Barrett, Elizabeth B

    2009-09-01

    The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future. PMID:19699837

  7. School nutritional capacity, resources and practices are associated with availability of food/beverage items in schools

    OpenAIRE

    MÂSSE, LOUISE C.; de Niet, Judith E

    2013-01-01

    Background The school food environment is important to target as less healthful food and beverages are widely available at schools. This study examined whether the availability of specific food/beverage items was associated with a number of school environmental factors. Methods Principals from elementary (n = 369) and middle/high schools (n = 118) in British Columbia (BC), Canada completed a survey measuring characteristics of the school environment. Our measurement framework integrated const...

  8. Colonic potassium handling

    DEFF Research Database (Denmark)

    Sørensen, Mads Vaarby; Matos, Joana E.; Prætorius, Helle; Leipziger, Jens Georg

    2010-01-01

    Homeostatic control of plasma K+ is a necessary physiological function. The daily dietary K+ intake of approximately 100 mmol is excreted predominantly by the distal tubules of the kidney. About 10% of the ingested K+ is excreted via the intestine. K+ handling in both organs is specifically regul...

  9. Microforms in Information Handling.

    Science.gov (United States)

    Williams, B. J. S.

    In an attempt to identify some of the factors which influence the utility of microforms as a medium for information handling, this report first traces some of the landmarks in the evolution of microforms since their invention in 1893. It next provides a factual account of current microform media and formats. The last section of the report contains…

  10. Conocimientos y prácticas de los trabajadores de un hospital sobre el manejo de residuos hospitalarios, Chocó, Colombia, 2012 / Knowledge and practices of workers of a Hospital about handling of hospital waste, Chocó Colombia, 2012

    Scientific Electronic Library Online (English)

    Yulenny, Quinto-Mosquera; Luz Marina, Jaramillo-Pérez; Jaiberth Antonio, Cardona-Arias.

    2013-04-01

    Full Text Available Introducción: los residuos hospitalarios y similares constituyen un grave problema de salud por el riesgo de contaminación biológica y química, y sus impactos negativos sobre la calidad de vida humana y el ambiente. Objetivo: describir los conocimientos y prácticas de los trabajadores de una Empresa [...] Social del Estado de Chocó-Colombia sobre el manejo de residuos hospitalarios y su asociación con sexo, edad, área de servicios y tiempo de labor en la Institución. Materiales y métodos: estudio descriptivo transversal, en 67 empleados de seis áreas de trabajo de un hospital de Colombia. Se aplicó una escala sobre conocimientos y prácticas relacionadas con el manejo de residuos hospitalarios. Los datos se almacenaron y analizaron en Statistical Package for the Social Sciences for Windows, software SPSS 20, con medidas de resumen, frecuencias, chi cuadrado y Anova. Resultados: en los conocimientos el 40% presentó un grado insatisfactorio, en las prácticas el 17,9% fue regular y solo 3% excelente. Los conocimientos no presentaron asociación estadística con el sexo, el área de servicios, la edad y el tiempo laborado en la Institución Prestadora de Servicios de Salud, excepto en el personal del laboratorio clínico, donde 89% presentaron un conocimiento entre bueno y excelente. Las prácticas no presentaron asociación estadística con el sexo, el área de servicio, la edad y el tiempo de servicio. Conclusión: se observó una elevada proporción de conocimientos y prácticas inadecuadas o insatisfactorias frente al manejo de residuos, independiente del sexo, la edad, el área de trabajo y el tiempo de servicio; esto implica que el problema es generalizado en la Institución y evidencia la necesidad de mejorar los programas de educación y capacitación. (MÉD.UIS. 2013;26(1)9:20) Abstract in english Introduction: hospital waste and similar are relevant health problem for the biological and chemicals risk, and negative impacts on the human quality of life and the environment. Objective: to describe the knowledge and practices of the workers of a Empresa Social del Estado from Chocó, Colombia abo [...] ut the handle of the hospital waste. Materials and methods: cross sectional study in 67 workers of six work areas of a hospital from Colombia. A scale about knowledge and practices about hospital waste was applied. The data is stored and analyzed in SPSS 20, with summary measures, frequencies, chi2 and Anova. Results: in knowledge 40% presented an unsatisfactory grade, in practice 17.9% was regular and only 3.0% excellent. The knowledge do not presented statistical association with sex, area of service, age and the time worked in the IPS, except in clinical laboratory staff, where 89% had a good knowledge. Practices showed no statistical association with sex, area of service, age and length of service. Conclusion: there was a high proportion of practices and knowledge unsatisfactory related with waste management, independent of gender, age, work area and service time, this implies that the problem is widespread in the institution and highlights the need to improve education programs and training. (MÉD.UIS. 2013;26(1)9:20).

  11. Food, Globalization and Sustainability

    OpenAIRE

    Oosterveer, P.J.M.; Sonnenfeld, D.A.

    2011-01-01

    Food is increasingly traded internationally, thereby transforming the organisation of food production and consumption globally and influencing most food-related practices. This transition is generating unfamiliar challenges related to sustainability of food provision, the social impacts of international trade and global food governance. Distance in time and space between food producers and consumers is increasing and new concerns are arising. These include the environmental impact of food pro...

  12. Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação / Socioeconomic and professional profile of food handlers and the positive impact of a training course on Good Manufacturing Practices

    Scientific Electronic Library Online (English)

    Gabriela Gianini Guilherme, Devides; Daniele Fernanda, Maffei; Maria da Penha Longo Mortatti, Catanozi.

    2014-06-01

    Full Text Available Doenças transmitidas por alimentos constituem um problema de saúde pública em nível mundial e estão frequentemente associadas a falhas na manipulação dos alimentos. Conhecer o perfil socioeconômico e profissional, bem como o nível de conhecimento dos manipuladores de alimentos, é requisito essencial [...] para o planejamento de políticas públicas e programas de capacitação visando a segurança e qualidade dos alimentos. Este trabalho teve por objetivo avaliar o perfil socioeconômico e profissional de manipuladores de alimentos, e o impacto de um curso de capacitação em Boas Práticas de Fabricação (BPF) realizado na cidade de Araraquara-SP, Brasil. Um total de 192 manipuladores respondeu a dois questionários: o primeiro, para avaliar o nível de conhecimento dos manipuladores sobre BPF antes (avaliação diagnóstica) e depois (avaliação final) de participar do curso; o segundo, para realizar um levantamento do perfil socioeconômico e profissional dos manipuladores. Os resultados mostraram que o curso de capacitação repercutiu de forma positiva no nível de conhecimento dos manipuladores, sendo que todos os temas sobre BPF avaliados apresentaram um percentual de respostas corretas significativamente maior na avaliação final em relação à avaliação diagnóstica. Isso indica a necessidade de aperfeiçoamento constante, para garantir a qualificação profissional dos manipuladores e, consequentemente, a qualidade dos alimentos e a segurança alimentar dos consumidores. Abstract in english Foodborne diseases are a worldwide public health problem frequently associated with failures during food handling. Knowledge of the socioeconomic and professional profile of food handlers and their knowledge about the Good Manufacturing Practices (GMP) are required in order to plan public policies a [...] nd training programs aimed at food safety and quality. This study aimed to evaluate the socioeconomic and professional profile of food handlers and the impact of giving a training course on Good Manufacturing Practices in the city of Araraquara, São Paulo state, Brazil. A total of 192 food handlers answered the following two questionnaires: the first to assess their level of knowledge on GMP, which was applied before (initial evaluation) and after (final evaluation) the training course, and the second to assess the food handlers' socioeconomic and professional profiles. The results showed that the training course had a positive impact on the food handlers' level of knowledge, since all topics on GMP showed a higher percentage of correct answers in the final evaluation than in the initial evaluation. These data indicate the need for continuous training courses to improve the qualification of food handlers, and hence of the food quality and food safety for consumers.

  13. The influence of flexible management practices on the sharing of experiential knowledge in the workplace: a case study of food service helpers.

    Science.gov (United States)

    Ledoux, Elise; Cloutier, Esther; Fournier, Pierre-Sébastien

    2012-01-01

    Previous studies have shown that the job knowledge and prudent knowledge of experienced workers constitute a wealth that needs to be shared in workplaces to promote worker integration, job retention and occupational health and safety. It appears, however, that certain management practices undermine this knowledge sharing process. This case study of food service helpers in institutional food service departments is part of a research project aimed at comparing the impact of different work organization methods on knowledge sharing in the workplace on the basis of case studies carried out in several organizations. The results of this case study reveal that by destabilizing and weakening the work teams, flexible management practices create an environment that is not conducive to experiential knowledge sharing. PMID:22317521

  14. Effects of handling on fear reactions in young Icelandic horses

    DEFF Research Database (Denmark)

    Marsbøll, Anna Feldberg; Christensen, Janne Winther

    2015-01-01

    investigate the effect of a short-term standardised handling procedure on reactions of young horses in 2 types of fear tests (including and excluding human handling). Study design An experimental study with 3-year-old Icelandic horses (n = 24). Methods Handled horses (n = 12) were trained according to a......Reasons for performing the study Inclusion of objective temperament tests at practical horse breeding evaluations is of increased interest. It has been debated whether such tests may involve human handling, since there may be considerable differences in horses' handling experience. Objectives To...... the handling procedure on the horses' behavioural and heart rate responses in the novel object test, nor in the HFT-unknown. In the HFT-known, however, handled horses showed a significantly shorter duration of reluctance behaviour compared with controls, whereas heart rates did not differ. Heart rates...

  15. Liberalisation of municipal waste handling

    DEFF Research Database (Denmark)

    Busck, Ole Gunni

    2006-01-01

    design of requirement specifications in the tender material and deployment of resources to follow up on the contract and cooperate with the contractor in problem-solving. The study finds the municipalities in a key position to break the ‘vicious circle’ of renouncement of responsibility, untamed market......Liberalisation of municipal waste handling: How are sustainable practices pursued? In the process of liberalization of public services in Europe contracting out the collection of municipal waste has surged. Research in Denmark has shown that municipalities in general have pursued a narrow policy of...... price reductions in stead of quality demands in both environmental and working environmental terms. A recent study showed major deficits in the capacities of the municipalities to administer qualitative requirements in the tender process and to manage the contracts as an integral part of a scheme for...

  16. 78 FR 28228 - Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...

    Science.gov (United States)

    2013-05-14

    ...issued consistent with FDA's good guidance practices regulation (21 CFR 10.115...Agency's current thinking on best practices for conducting and reporting...or the public. An alternative approach may be used if such...

  17. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    Science.gov (United States)

    2011-02-16

    ...entitled ``Best Practices for Conducting...to alternative approaches) in real world...process and is best accomplished...with FDA's good guidance practices regulation...An alternative approach may be used...

  18. Renal phosphate handling: Physiology

    Directory of Open Access Journals (Sweden)

    Narayan Prasad

    2013-01-01

    Full Text Available Phosphorus is a common anion. It plays an important role in energy generation. Renal phosphate handling is regulated by three organs parathyroid, kidney and bone through feedback loops. These counter regulatory loops also regulate intestinal absorption and thus maintain serum phosphorus concentration in physiologic range. The parathyroid hormone, vitamin D, Fibrogenic growth factor 23 (FGF23 and klotho coreceptor are the key regulators of phosphorus balance in body.

  19. Handling Algebraic Effects

    OpenAIRE

    Plotkin, Gordon D.; Pretnar, Matija

    2013-01-01

    Algebraic effects are computational effects that can be represented by an equational theory whose operations produce the effects at hand. The free model of this theory induces the expected computational monad for the corresponding effect. Algebraic effects include exceptions, state, nondeterminism, interactive input/output, and time, and their combinations. Exception handling, however, has so far received no algebraic treatment. We present such a treatment, in which each handler yields a mode...

  20. Sample handling of clinical specimens for ultra trace element analysis

    International Nuclear Information System (INIS)

    This paper brings forward some simple logistics to an improved sample handling of clinical specimens. This comprises clean room conditions, clean laboratory ware, ultra-pure reagents and good analytical practice. Sample handling procedures for blood, urine, soft tissues and pharmaceuticals will be briefly discussed. (author)

  1. Sample handling of clinical specimens for ultratrace element analysis

    International Nuclear Information System (INIS)

    Some simple logistics to an improved sample handling of clinical specimens are presented. This comprises clean room conditions, clean laboratory ware, ultra-pure reagents and good analytical practice. Sample handling procedures for blood, urine, soft tissues and pharmaceuticals are briefly discussed. (author) 26 refs

  2. Uranium hexafluoride handling. Proceedings

    Energy Technology Data Exchange (ETDEWEB)

    1991-12-31

    The United States Department of Energy, Oak Ridge Field Office, and Martin Marietta Energy Systems, Inc., are co-sponsoring this Second International Conference on Uranium Hexafluoride Handling. The conference is offered as a forum for the exchange of information and concepts regarding the technical and regulatory issues and the safety aspects which relate to the handling of uranium hexafluoride. Through the papers presented here, we attempt not only to share technological advances and lessons learned, but also to demonstrate that we are concerned about the health and safety of our workers and the public, and are good stewards of the environment in which we all work and live. These proceedings are a compilation of the work of many experts in that phase of world-wide industry which comprises the nuclear fuel cycle. Their experience spans the entire range over which uranium hexafluoride is involved in the fuel cycle, from the production of UF{sub 6} from the naturally-occurring oxide to its re-conversion to oxide for reactor fuels. The papers furnish insights into the chemical, physical, and nuclear properties of uranium hexafluoride as they influence its transport, storage, and the design and operation of plant-scale facilities for production, processing, and conversion to oxide. The papers demonstrate, in an industry often cited for its excellent safety record, continuing efforts to further improve safety in all areas of handling uranium hexafluoride. Selected papers were processed separately for inclusion in the Energy Science and Technology Database.

  3. Puck Handling Glovebox

    International Nuclear Information System (INIS)

    The Plutonium Immobilization Project (PIP) is a joint venture between the Savannah River Site (SRS) and Lawrence Livermore National Laboratory (LLNL). This project will disposition excess weapons grade plutonium in a solid ceramic form. The plutonium, in oxide powder form, will be mixed with uranium oxide powder, ceramic precursors and binders. The combined powder mixture will be milled and possibly granulated; this processed powder will then be dispensed to a (dual action) cold press where it will be formed into green (unsintered) compacts. The compact will have the shape of a puck measuring approximately 3 1/2'' in diameter and 1 3/8'' thick. The green puck, once ejected from the press die, will be picked up by a robot and transferred into the Puck Handling Glovebox. Here the green puck will be inspected and then palletized onto furnace trays. The loaded furnace trays will be stacked/assembled and transported to the furnace where sintering operations will be performed. Finally the sintered pucks will be off loaded, inspected and transferred onto Transfer Trays which will carry the pucks from the Puck Handling Glovebox downstream to subsequent Bagless Transfer Can (BTC) operations. Due to contamination potential and high radiation rates, all Puck Handling Glovebox operations will be performed remotely using robots and specialized automation

  4. Uranium hexafluoride handling

    International Nuclear Information System (INIS)

    The United States Department of Energy, Oak Ridge Field Office, and Martin Marietta Energy Systems, Inc., are co-sponsoring this Second International Conference on Uranium Hexafluoride Handling. The conference is offered as a forum for the exchange of information and concepts regarding the technical and regulatory issues and the safety aspects which relate to the handling of uranium hexafluoride. Through the papers presented here, we attempt not only to share technological advances and lessons learned, but also to demonstrate that we are concerned about the health and safety of our workers and the public, and are good stewards of the environment in which we all work and live. These proceedings are a compilation of the work of many experts in that phase of world-wide industry which comprises the nuclear fuel cycle. Their experience spans the entire range over which uranium hexafluoride is involved in the fuel cycle, from the production of UF6 from the naturally-occurring oxide to its re-conversion to oxide for reactor fuels. The papers furnish insights into the chemical, physical, and nuclear properties of uranium hexafluoride as they influence its transport, storage, and the design and operation of plant-scale facilities for production, processing, and conversion to oxide. The papers demonstrate, in an industry often cited for its excellent safety record, continuing efforts to further improve safety in all areas of handling uranium hexafluoride

  5. Avaliação do consumo alimentar e da ingestão de nutrientes na prática clínica Assessment of food consumption and nutrient intake in clinical practice

    Directory of Open Access Journals (Sweden)

    Regina Mara Fisberg

    2009-07-01

    Full Text Available A avaliação do consumo alimentar na prática clínica é realizada com a finalidade de fornecer subsídios para o desenvolvimento e a implantação de planos nutricionais. Fatores como condições do estado geral do indivíduo/paciente, evolução da condição clínica e os motivos pelos quais o indivíduo necessita de orientação nutricional direcionam a escolha do método de avaliação do consumo alimentar. O método escolhido deve fornecer informações que permitam ao profissional orientar uma alimentação que vise promover a saúde, prevenir outras intercorrências e adequar o estado nutricional do paciente. Apesar de a literatura nacional disponibilizar informações abrangentes sobre métodos e técnicas para estimativa do consumo alimentar, o ambiente de atuação profissional ainda está permeado de dúvidas a respeito dos métodos mais adequados para essa avaliação na prática diária. O presente artigo se propôs a apresentar uma análise crítica, no contexto da aplicabilidade clínica, dos métodos disponíveis de inquéritos alimentares e suas características.The assessment of food consumption in clinical practice is often carried out to develop and implement nutritional advice. Factors as the patient health conditions, the evolution of his/her clinical condition as well as the reasons that motivated the search for advice will guide the selection of the best method of assessment of food consumption or nutrient intake to employ. The chosen method might drive the professional to offer a food plan that aims to promote health, to prevent illness, and to alter the nutritional state of the patient. Despite the easily available national literature on methods and techniques to estimate food consumption, it is not uncommon that professionals still have doubts about what methods are the most appropriated in daily practice. This study aimed to present a critical analysis, taking into account the clinical applicability, of the food assessment methods and its characteristics.

  6. JUNK FOOD CONSUMPTION PATTERN AND OBESITY AMONG SCHOOL GOING CHILDREN IN AN URBAN FIELD PRACTICE AREA: A CROSS SECTIONAL STUDY

    OpenAIRE

    Vidya; Damayanthi; Sharada; Shashikala,

    2015-01-01

    BACKGROUND: Junk food simply means an empty calorie food; it lacks in micronutrients such as vitamins, minerals, or amino acids, and fibre but has high energy (calories). During school - age years, children begin to establish habits for eating and exercise that stick w ith them for their entire lives. If children establish healthy habits, their risk for developing many chronic diseases will be greatly decreased. The family, friends, ...

  7. SYSTEM OF RICE INTENSIFICATION (SRI) Economic and Ecological Benefits of Improved production practice for Food Security and Resource Conservation

    OpenAIRE

    Barah, B.C.

    2010-01-01

    Being the important ingredient of food basket of the common people, the declining productivity of rice and its per capita availability is a policy concern, which has a global connotation. System of rice intensification (SRI) is a relevant innovation, which increases production, reduces yield gap and ensures the household food security for the vulnerable section of small and marginal farmers. It has also tremendous potential for resource conservation; and important aspect for sustainability. T...

  8. Introduction to the Microbiological Spoilage of Foods and Beverages

    Science.gov (United States)

    Sperber, William H.

    Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally "feast or famine." Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the "simple" food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

  9. Effects of handling on fear reactions in young Icelandic horses

    DEFF Research Database (Denmark)

    MarsbØll, Anna Feldberg; Christensen, Janne Winther

    2015-01-01

    Reasons for performing the study Inclusion of objective temperament tests at practical horse breeding evaluations is of increased interest. It has been debated whether such tests may involve human handling, since there may be considerable differences in horses' handling experience. Objectives To investigate the effect of a short-term standardised handling procedure on reactions of young horses in 2 types of fear tests (including and excluding human handling). Study design An experimental study with 3-year-old Icelandic horses (n = 24). Methods Handled horses (n = 12) were trained according to a standardised handling procedure whereas controls (n = 12) remained untrained. Behavioural and heart rate responses in a novel object test and 2 handling fear tests (HFTs) were measured. The HFTs were conducted with both an unknown (HFT-unknown) and a known handler (HFT-known). Results There was no effect of the handling procedure on the horses' behavioural and heart rate responses in the novel object test, norin the HFT-unknown. In the HFT-known, however, handled horses showed a significantly shorter duration of reluctance behaviour compared with controls, whereas heart rates did not differ. Heart rates correlated significantly between tests. Conclusions Previous handling may affect the behavioural fear response of horses when handled by their usual handler, whereas this effect did not apply to an unknown handler. Heart rates appeared unaffected by handling and may be a more reliable indicator of fearfulness. Known handlers may ‘mask’ behavioural responses of horses in fear tests and thus handling by a known handler during testing may not be appropriate for objective evaluation of fearfulness in a practical situation.

  10. Microbiological criteria for good manufacturing practice (GMP)

    International Nuclear Information System (INIS)

    Good manufacturing practice (GMP) consist of an effective manufacturing operation and an effective application of food control. GMP is best supported by the Hazard Analysis Critical Control Point system (HACCP) of the preventive quality assurance, which requires that food irradiation as any food processing technology should be used only with foods of an acceptable quality and adequate handling and storage procedures should precede and follow the processing. The paper concentrates on the first element of the HACCP system for an irradiation plant: the incoming product control, i.e. whether GMP of foods to be irradiated can be assessed by establishing microbiological criteria for their previous good manufacturing practice. In this regard, it summarizes considerations and findings of a ''Consultation on Microbiological Criteria for Foods to be Further Processed Including by Irradiation'' held in 1989 by the International Consultative Group on Food irradiation at the Headquarters of the World Health Organization, Geneva. Difficulties in establishing reference values and defining good manufacturing practices will be pointed out. (orig.)

  11. Microbiological criteria for good manufacturing practice (GMP)

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary)); Zukal, E. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary))

    1992-01-01

    Good manufacturing practice (GMP) consist of an effective manufacturing operation and an effective application of food control. GMP is best supported by the Hazard Analysis Critical Control Point system (HACCP) of the preventive quality assurance, which requires that food irradiation as any food processing technology should be used only with foods of an acceptable quality and adequate handling and storage procedures should precede and follow the processing. The paper concentrates on the first element of the HACCP system for an irradiation plant: the incoming product control, i.e. whether GMP of foods to be irradiated can be assessed by establishing microbiological criteria for their previous good manufacturing practice. In this regard, it summarizes considerations and findings of a ''Consultation on Microbiological Criteria for Foods to be Further Processed Including by Irradiation'' held in 1989 by the International Consultative Group on Food irradiation at the Headquarters of the World Health Organization, Geneva. Difficulties in establishing reference values and defining good manufacturing practices will be pointed out. (orig.)

  12. Cooper-Harper Experience Report for Spacecraft Handling Qualities Applications

    Science.gov (United States)

    Bailey, Randall E.; Jackson, E. Bruce; Bilimoria, Karl D.; Mueller, Eric R.; Frost, Chad R.; Alderete, Thomas S.

    2009-01-01

    A synopsis of experience from the fixed-wing and rotary-wing aircraft communities in handling qualities development and the use of the Cooper-Harper pilot rating scale is presented as background for spacecraft handling qualities research, development, test, and evaluation (RDT&E). In addition, handling qualities experiences and lessons-learned from previous United States (US) spacecraft developments are reviewed. This report is intended to provide a central location for references, best practices, and lessons-learned to guide current and future spacecraft handling qualities RDT&E.

  13. Operational semantics for signal handling

    Directory of Open Access Journals (Sweden)

    Maxim Strygin

    2012-08-01

    Full Text Available Signals are a lightweight form of interprocess communication in Unix. When a process receives a signal, the control flow is interrupted and a previously installed signal handler is run. Signal handling is reminiscent both of exception handling and concurrent interleaving of processes. In this paper, we investigate different approaches to formalizing signal handling in operational semantics, and compare them in a series of examples. We find the big-step style of operational semantics to be well suited to modelling signal handling. We integrate exception handling with our big-step semantics of signal handling, by adopting the exception convention as defined in the Definition of Standard ML. The semantics needs to capture the complex interactions between signal handling and exception handling.

  14. Crud handling circuit

    International Nuclear Information System (INIS)

    A process for handling the problems of crud formation during the solvent extraction of wet-process phosphoric acid, e.g. for uranium and rare earth removal, is described. It involves clarification of the crud-solvent mixture, settling, water washing the residue and treatment of the crud with a caustic wash to remove and regenerate the solvent. Applicable to synergistic mixtures of dialkylphosphoric acids and trialkylphosphine oxides dissolved in inert diluents and more preferably to the reductive stripping technique. (U.K.)

  15. Handling of potassium

    International Nuclear Information System (INIS)

    As a result for the Fast Breeder Development extensive experience is available worldwide with respect to Sodium technology. Due to the extension of the research program to topping cycles with Potassium as the working medium, test facilities with Potassium have been designed and operated in the Institute of Reactor Safety. The different chemical properties of Sodium and Potassium give rise in new safety concepts and operating procedures. The handling problems of Potassium are described in the light of theoretical properties and own experiences. Selected literature on main safety and operating problems complete this report. (Author)

  16. Safe handling of radiopharmaceuticals

    International Nuclear Information System (INIS)

    There has been tremendous growth in the number of industrial and medical institutions using radioisotopes produced in nuclear reactors. This is associated with potential hazards and dangers if appropriate precautions are not taken in handling these. Hence, an effective and meaningful control programme is a must to regulate situations involving potential exposure to radiation such as the production, uses, transport, storage and disposal of radioisotopes. Such regulatory control is generally aimed at protecting the workers and the public from dangers or risks related to ionizing radiation taking into account the net benefit derived. (author)

  17. The TTC Approach in Practice and its Impact on Risk Assessment and Risk Management in Food Safety. A Regulatory Toxicologist's Perspective.

    Science.gov (United States)

    Brüschweiler, Beat J

    2014-10-01

    There are many substances in food and drinking water from different contamination sources for which only insufficient or no toxicity data exist. In order to prioritize and preliminarily assess the human health risks, the threshold of toxicological concern (TTC) approach was developed between 1996 and 2004. This concept has since been applied increasingly by regulatory food safety authorities. In parallel, the safety of this approach has been discussed by stakeholders, primarily on a conceptual basis. However, real examples showing the practical benefits of this approach have not been discussed. In this paper, the technical feasibility, applicability, safety, and further benefits of the TTC approach are illustrated and discussed based on four real cases: 1) halogenated contaminants of unknown origin in the drinking water (polychlorinated butadienes), 2) an unwanted by-product from epoxy resin coatings in canned fish (Cyclo-di-BADGE), 3) two cyclic compounds occurring in polyamide food packaging materials and kitchen utensils, and 4) mycotoxins (from Alternaria). These examples from different fields of application clearly demonstrate that the results of the TTC approach are an extremely useful starting point for adequate decisions and actions (if necessary) by risk assessment and risk management in food safety. PMID:25437163

  18. Students' Strategies for Exception Handling

    Science.gov (United States)

    Rashkovits, Rami; Lavy, Ilana

    2011-01-01

    This study discusses and presents various strategies employed by novice programmers concerning exception handling. The main contributions of this paper are as follows: we provide an analysis tool to measure the level of assimilation of exception handling mechanism; we present and analyse strategies to handle exceptions; we present and analyse…

  19. Consumer-reported handling of raw poultry products at home: results from a national survey.

    Science.gov (United States)

    Kosa, Katherine M; Cates, Sheryl C; Bradley, Samantha; Chambers, Edgar; Godwin, Sandria

    2015-01-01

    Salmonella and Campylobacter cause an estimated combined total of 1.8 million foodborne infections each year in the United States. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or with cross-contamination. Between 1998 and 2008, 20% of Salmonella and 16% of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home. A nationally representative Web survey of U.S. adult grocery shoppers (n = 1,504) was conducted to estimate the percentage of consumers who follow recommended food safety practices when handling raw poultry at home. The survey results identified areas of low adherence to current recommended food safety practices: not washing raw poultry before cooking, proper refrigerator storage of raw poultry, use of a food thermometer to determine doneness, and proper thawing of raw poultry in cold water. Nearly 70% of consumers reported washing or rinsing raw poultry before cooking it, a potentially unsafe practice because "splashing" of contaminated water may lead to the transfer of pathogens to other foods and other kitchen surfaces. Only 17.5% of consumers reported correctly storing raw poultry in the refrigerator. Sixty-two percent of consumers own a food thermometer, and of these, 26% or fewer reported using one to check the internal temperature of smaller cuts of poultry and ground poultry. Only 11% of consumers who thaw raw poultry in cold water reported doing so correctly. The study results, coupled with other research findings, will inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella and Campylobacter. PMID:25581194

  20. Sectional device handling tool

    Science.gov (United States)

    Candee, Clark B. (Monroeville, PA)

    1988-07-12

    Apparatus for remotely handling a device in an irradiated underwater environment includes a plurality of tubular sections interconnected end-to-end to form a handling structure, the bottom section being adapted for connection to the device. A support section is connected to the top tubular section and is adapted to be suspended from an overhead crane. Each section is flanged at its opposite ends. Axially retractable bolts in each bottom flange are threadedly engageable with holes in the top flange of an adjacent section, each bolt being biased to its retracted position and retained in place on the bottom flange. Guide pins on each top flange cooperate with mating holes on adjacent bottom flanges to guide movement of the parts to the proper interconnection orientation. Each section carries two hydraulic line segments provided with quick-connect/disconnect fittings at their opposite ends for connection to the segments of adjacent tubular sections upon interconnection thereof to form control lines which are connectable to the device and to an associated control console.

  1. As principais evoluções dos comportamentos alimentares: o caso da França Main evolutions in human food practices: French example

    Directory of Open Access Journals (Sweden)

    Jean Louis Lambert

    2005-10-01

    Full Text Available Durante a segunda metade do século XX, o desenvolvimento econômico e as evoluções dos modos de vida ocasionaram modificações importantes nos comportamentos alimentares. Tais evoluções foram particularmente analisadas para o caso da França. Confrontadas a um contexto de abundância, as populações adotaram uma conduta alimentar mais energética. Tal conduta resume-se, sobretudo, em um alto consumo de produtos de origem animal. Porém, entre grupos de indivíduos ricos e após um período de saturação, a atração pelo consumo desmedido tal produto, tornou-se menos intensiva. Novas preocupações orientadas à saúde e às formas de mantê-la em bom estado foram despertadas. O aumento do número de mulheres salariadas e o desenvolvimento das atividades de lazer alteraram a gestão do tempo empregado à alimentação. Na busca pelo ganho de tempo, os consumidores passaram a procurar por alimentos prontos para serem consumidos e a realizarem suas refeições fora do domicílio. As culturas alimentares não evoluem tão rapidamente como as transformações ocorridas em todo o sistema de oferta alimentar, com isso afirma-se que a industrialização, a internacionalização e as inovações de toda a cadeia agroalimentar geram ansiedades no consumidor. Todas essas transformações e tendências, que são observadas em países ricos, podem ser percebidas quando os comportamentos alimentares de populações ricas de países em desenvolvimento são analisados.Important modifications in consumer food habits were caused by both economic development and evolutions in life style during the second part of the XX century. These evolutions were analyzed, in particular, in the case of France. Easy accessibility to food (abundance context led the populations to adopt high caloric food intakes, such conduct resulting, above all, in an elevated consumption of products of animal origin. However, after a period of saturation, the unlimited attraction to the consumption of such products became less intense amongst the richer, more privileged social groups. New, health oriented concerns, and ways to maintain good health became important. The rise in the number of women earning salaries and the development of leisure activities altered the management of time with respect to feeding. Aiming at gaining time, the consumers concentrated more on ready-to-eat foods and eating out of the home. However the food cultures failed to evolve as quickly as the transformations occurring in the food marketing system, and thus it can be affirmed that industrialization, internationalization and innovations throughout the whole agro-food chain led to consumer anxiety. All such transformations and tendencies observed in the rich countries can also be perceived in the food habits of rich populations in developing countries.

  2. Implementing Student-Centered Learning Practices in a Large Enrollment, Introductory Food Science and Human Nutrition Course

    Science.gov (United States)

    Korte, Debra; Reitz, Nicholas; Schmidt, Shelly J.

    2016-01-01

    Informed by the latest research on how people learn, effective teachers address both aspects of the teaching-learning equation--they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of…

  3. Critical control points of complementary food preparation and handling in eastern Nigeria / Points de contrôle critiques dans la préparation et la manipulation des aliments de complément dans l’est du Nigéria / Puntos críticos de control en la preparación y manipulación de alimentos complementarios en el este de Nigeria

    Scientific Electronic Library Online (English)

    John E., Ehiri; Marcel C., Azubuike; Collins N., Ubbaonu; Ebere C., Anyanwu; Kasimir M., Ibe; Michael O., Ogbonna.

    Full Text Available OBJETIVO: Investigar la contaminación microbiana y los puntos críticos de control (PCC) en la preparación y manipulación de alimentos complementarios en 120 hogares del Estado de Imo (Nigeria). MÉTODOS: Se empleó el sistema de análisis de peligros en puntos críticos de control (HACCP) para investiga [...] r los procesos y procedimientos que favorecían la contaminación microbiana y el crecimiento y la supervivencia de los microbios, así como para identificar los puntos donde podían aplicarse controles a fin de prevenir, eliminar o reducir esos riesgos microbiológicos hasta niveles admisibles. Se sometieron a análisis microbiológico muestras de alimentos recogidas en diferentes etapas de la preparación y manipulación. RESULTADOS: Durante la cocción todos los alimentos alcanzaron temperaturas capaces de destruir las formas vegetativas de los patógenos de transmisión alimentaria. Sin embargo, el riesgo de contaminación aumentó al almacenar los alimentos a temperatura ambiente, cuando se usaron temperaturas insuficientemente altas para recalentar el alimento, y al añadir ingredientes - por ejemplo cangrejo seco molido o soja en polvo - contaminados en etapas tras las cuales no se aplicaba ningún tratamiento térmico. La compra en mercados de alimentos e ingredientes crudos, especialmente de akamu, contaminados también constituye un PCC. CONCLUSIÓN: Aunque un entorno insalubre acarrea muchos peligros para la alimentación de los niños, si se observan los principios básicos de inocuidad de los alimentos es posible asegurar la calidad higiénica de los alimentos preparados. Cuando la contaminación es el resultado de muchos factores, la identificación de los PCC resulta especialmente importante y puede facilitar la adecuada focalización de los recursos y de las actividades de prevención. Abstract in english OBJECTIVE: To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS: The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures t [...] hat contributed to microbial contamination, growth and survival, and to identify points where controls could be applied to prevent or eliminate these microbiological hazards or reduce them to acceptable levels. Food samples were collected and tested microbiologically at different stages of preparation and handling. FINDINGS: During cooking, all foods attained temperatures capable of destroying vegetative forms of food-borne pathogens. However, the risk of contamination increased by storage of food at ambient temperature, by using insufficiently high temperatures to reheat the food, and by adding contaminated ingredients such as dried ground crayfish and soybean powder at stages where no further heat treatment was applied. The purchasing of contaminated raw foodstuffs and ingredients, particularly raw akamu, from vendors in open markets is also a CCP. CONCLUSION: Although an unsafe environment poses many hazards for children’s food, the hygienic quality of prepared food can be assured if basic food safety principles are observed. When many factors contribute to food contamination, identification of CCPs becomes particularly important and can facilitate appropriate targeting of resources and prevention efforts.

  4. Economics of Food Irradiation

    International Nuclear Information System (INIS)

    To-day very reliable irradiation equipment is available, and for an industrialist it is largely an economic consideration whether he should go in for an otherwise acceptable irradiation processing. In Denmark an industrial concern has now found it economically justifiable to establish a multi-purpose industrial plant, equipped with an American linac, and this facility will be able to process food.l To date, few plants in the world have recorded actual cost experiences for industrial food processing, but cost figures from other fields may serve as a guide. In practical calculations it is convenient to divide the work into certain typical groups, e.g. facilities for ''bulk'', ''medium'', ''thin'', and ''multi-purpose'', but food products may come under any of these headings. Costs of irradiation depend on product properties, type of plant, annual and monthly quantities, doses, control standards, special requirements for re-packing or other additional handling, etc. Definite figures for a particular case must be based on an exact calculation, but for a preliminary judgement many general price-range indications are available to the industrialist, and for a variety of purposes it is already evident that irradiation processing is economically sound. Apart from plant economy it is advisable for the industrialist to study some general commercial problems also, such as consumer preference and marketing structure, for the commodity in question. This can often best be done by marketing a pilot production of some quantity, before final decisions are taken regarding major investments in highly-specialized equipment. For some products market testing has already been done with good results by existing research or production facilities, and indeed actual commercial marketing has been reported. In conclusion, many food irradiation processes seem to be promising from an economic point of view. (author)

  5. Personal Food System Mapping

    Science.gov (United States)

    Wilsey, David; Dover, Sally

    2014-01-01

    Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food…

  6. Health physics considerations in UF6 handling

    International Nuclear Information System (INIS)

    Uranium is a radioactive substance that emits alpha particles and very small amounts of gamma radiation. Its daughter products emit beta and gamma radiation. In uranium handling operations these are the radiations one must consider. This presentation will review the characteristics of the radiations, the isotopes from which they originate, the growth and decay of the uranium daughter products, and some specific health physics practices dictated by these factors

  7. CLINICAL WASTE HANDLING AND OBSTACLES IN MALAYSIA

    OpenAIRE

    Shaidatul Shida Razali; Mohd Bakri Ishak

    2010-01-01

    As in many other developing countries, the generation of clinical waste in Malaysia has increased significantly over the last few decades. Even though the serious impact of the clinical waste on human beings and the environment is significant, only minor attention is directed to its proper handling and legal aspects. This study seeks to examine the management of clinical waste in Selangor’s government hospitals as well as problems that arise from the current practice of clinical waste managem...

  8. Safe foods for allergic people

    DEFF Research Database (Denmark)

    Nørhede, Pia; Madsen, Charlotte Bernhard; Bennett, L.; Crittenden, R.; Botjes, E.; Bruijnzeel-Koomen, C.; Cochrane, S.; Crevel, R.; Gemini, S.; Gowland, M.H.; Hischenhuber, C.; Jenner, Å.; Johnson, P.; Mills, C.; Lindblom, M.; Pfaff, S.; Robert, M.-C.; Schnadt, S.; Södergren, E.; Timmermans, F.; Vlieg, B.

    food companies avoid being a part of such a tragic story? The EuroPrevall project has developed a new website on the management of food allergens, www.foodallergens.info, which is aimed at the food industry. Content on the new website about food allergy: • Basal knowledge about food allergy such as how...... big the problem is, possible causes, prevention, symptoms, diagnosis and treatment. • The European law. The labelling law is the only law specifically mentioning food allergy. But both the general food law and the hygiene law require food companies to provide safe foods. • Guidance to the food...... industry on how to handle food allergens in the food production including how to minimise the risk of unintentional presence of allergens in a product. • Access to the InformAll database that contains detailed information about almost 100 foods, which may cause allergy. The database covers both the...

  9. Remote handling in ZEPHYR

    International Nuclear Information System (INIS)

    A conceptual design of the ZEPHYR building is described. The listed radiation data show that remote handling devices will be necessary in most areas of the building. For difficult repair and maintenance works it is intended to transfer complete units from the experimental hall to a hot cell which provides better working conditions. The necessary crane systems and other transport means are summarized as well as suitable commercially available manipulators and observation devices. The conept of automatic devices for cutting and welding and other operations inside the vacuum vessel and the belonging position control system is sketched. Guidelines for the design of passive components are set up in order to facilitate remote operation. (orig.)

  10. MFTF exception handling system

    International Nuclear Information System (INIS)

    In the design of large experimental control systems, a major concern is ensuring that operators are quickly alerted to emergency or other exceptional conditions and that they are provided with sufficient information to respond adequately. This paper describes how the MFTF exception handling system satisfies these requirements. Conceptually exceptions are divided into one of two classes. Those which affect command status by producing an abort or suspend condition and those which fall into a softer notification category of report only or operator acknowledgement requirement. Additionally, an operator may choose to accept an exception condition as operational, or turn off monitoring for sensors determined to be malfunctioning. Control panels and displays used in operator response to exceptions are described

  11. Handle with care

    International Nuclear Information System (INIS)

    Full text: A film dealing with transport of radioactive materials by everyday means - rail, road, sea and air transport - has been made for IAEA. It illustrates in broad terms some of the simple precautions which should be followed by persons dealing with such materials during shipment. Throughout, the picture stresses the transport regulations drawn up and recommended by the Agency, and in particular the need to carry out carefully the instructions based on these regulations in order to ensure that there is no hazard to the public nor to those who handle radioactive materials in transit and storage. In straightforward language, the film addresses the porter of a goods wagon, an airline cargo clerk, a dockside crane operator, a truck driver and others who load and ship freight. It shows the various types of package used to contain different categories of radioactive substances according to the intensity of the radiation emitted. It also illustrates their robustness by a series of tests involving drops, fires, impact, crushing, etc. Clear instructions are conveyed on what to do in the event of an unlikely accident with any type of package. The film is entitled, 'The Safe Transport of Radioactive Materials', and is No. 3 in the series entitled, 'Handle with Care'. It was made for IAEA through the United Kingdom Atomic Energy Authority by the Film Producers' Guild in the United Kingdom. It is in 16 mm colour, optical sound, with a running time of 20 minutes. It is available for order at $50 either direct from IAEA or through any of its Member Governments. Prints can be supplied in English, French, Russian or Spanish. Copies are also available for adaptation for commentaries in other languages. (author)

  12. Irradiation pilot plants and experimental facilities available for food preservation

    International Nuclear Information System (INIS)

    With the ever-increasing world food crisis mankind has to face today, the prevention of spoilage of perishable food is gaining in momentum. The World Food Conference (Rome, November 1974) of the United Nations clearly recognized the importance of food preservation and urged action in this field. Irradiation is one of the recently discovered methods to preserve food. Its practical introduction largely depends on three main factors: (a) proof of the safety for human consumption of the irradiated product, (b) technological feasibility and (c) economic competitiveness of the process. As data on safety for consumption ('wholesomeness') continue to become available, the number of countries authorizing the irradiation of certain food items is growing (present total: 17 countries), and the same is true for the number of licensed irradiated commodities (total: 23). Under these conditions, testing of the technological and economic feasibility of food irradiation is a matter of increasing importance. Economic feasibility of any industrial operation can only be studied in larger-scale experiments. Thus, they can only be performed with radiation sources larger than those found in laboratories, i.e. in pilot irradiators, capable of handling from a few hundred to a few thousand kilograms of material within a short period of time. The Food Preservation Section of the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture has attempted to collect data on the availability, for food preservation, of suitable irradiators in Member States

  13. Oficinas de boas práticas de fabricação: construindo estratégias para garantir a segurança alimentar / Workshops for good manufacturing practices: building strategies for ensuring food security

    Scientific Electronic Library Online (English)

    Tarcisio da Silva, Costa; Gabrielly Sobral, Neiva; Valéria Macedo Almeida, Camilo; Fernanda de, Freitas; Isabella de Matos Mendes da, Silva.

    2012-05-01

    Full Text Available A comercialização de alimentos tradicionais resgata a história e a cultura presentes nos alimentos. Os pescadores artesanais são os principais responsáveis pelo abastecimento do mercado nacional. Considerando-se a importância da adoção de procedimentos de Boas Práticas de Fabricação em toda cadeia p [...] rodutiva, o presente trabalho visa a socializar uma experiência construtiva de uma oficina de Boas Práticas de Fabricação para pescadoras. Diante disso, realizou-se um levantamento de conceitos e atitudes voltadas para produção segura de alimentos, utilizando-se como instrumento entrevistas, além da observação de seus hábitos e atitudes. Os resultados evidenciam que estas pescadoras percebem as Boas Práticas de Fabricação como sinônimo de higiene e de poder comercializar o pescado sem reclamações; porém, as mesmas não têm noção dos procedimentos de Boas Práticas de Fabricação na sua atividade. O processo formativo se constitui como uma das estratégias de base para consolidação dos grupos, sendo as oficinas alternativas eficientes, de fácil execução e baixo custo. Abstract in english The marketing of traditional foods recalls the history and culture in feeding. The fishermen are primarily responsible for supplying the domestic market. Considering the importance of adopting procedures for Good Manufacturing Practices throughout the production chain, this paper aims to socialize a [...] constructive experience of a Good Manufacturing Practices workshop for fishers. Therefore, we carried out a survey of concepts and attitudes towards safe food production, using interviews as an instrument, and are observed their habits and attitudes. The results show that these Good Manufacturing Practices perceive as synonymous with health and able to market the fish without complaint, but they are not aware of the procedures for Good Manufacturing Practices activities. The training process is constituted as one of the basic strategies for strengthening these groups, workshops efficient alternatives, easy implementation and low cost.

  14. Alergia alimentar: atualização prática do ponto de vista gastroenterológico / Food allergy: a practical update from the gastroenterological viewpoint

    Scientific Electronic Library Online (English)

    Cristina Targa, Ferreira; Ernest, Seidman.

    2007-02-01

    Full Text Available OBJETIVOS: Apresentar uma revisão atualizada e crítica sobre alergias alimentares, focando principalmente em tratamento e prevenção. FONTES DOS DADOS: Revisão da literatura publicada obtida através do banco de dados MEDLINE, sendo selecionados os mais atuais e representativos do tema (2000-2006). A [...] pesquisa incluiu os sites da European Society of Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) e American Academy of Pediatrics (AAP). SÍNTESE DOS DADOS: A prevalência de doenças alérgicas tem aumentado nas últimas décadas e alergia alimentar parece fazer parte desse aumento. Alergia alimentar é muito mais comum em pediatria e apresenta impacto médico, financeiro e social significativos em crianças menores e suas famílias. Tratamento e prevenção da alergia alimentar são desafios maiores do ponto de vista da saúde pública e para as comunidades médica e científica. Há muita informação incorreta e condutas médicas discutíveis nessa área. Apresentamos e discutimos as recomendações publicadas pelos Comitês de Nutrição da ESPGHAN juntamente com a Sociedade Européia Pediátrica de Alergologia e Imunologia Clínica (ESPACI) e AAP. CONCLUSÃO: Excesso de diagnósticos de alergia alimentar é bastante prevalente. Há necessidade de uniformização de definições e procedimentos diagnósticos. O objetivo primário do manejo deve ser o de instituir medidas efetivas de prevenção das alergias alimentares. Há necessidade de métodos precisos para confirmar ou excluir o diagnóstico. Os pacientes necessitam tratamento apropriado através da eliminação de alimentos que causam sintomas, ao mesmo tempo evitando os efeitos adversos nutricionais e o custo de dietas inadequadas. Abstract in english OBJECTIVE: To present an up-to-date and critical review regarding food allergies, focusing mainly on treatment and prevention. SOURCES: Review of published literature searched on MEDLINE database; those data which were the most up-to-date and representative were selected (2000-2006). The search incl [...] uded the European Society of Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) and the American Academy of Pediatrics (AAP). SUMMARY OF THE FINDINGS: The prevalence of allergic diseases has increased over the last decades, and food allergy seems to be part of this increase. Food allergy is much more common in pediatrics and has a significant medical, financial and social impact on young children and their families. Treatment and prevention of food allergy is a major challenge for public health, scientific and medical communities. There is a lot of misinformation and the medical management of this condition is still discussable. We present and discuss the guidelines regarding criteria for the prevention of food allergy and atopic diseases published by the Nutrition Committees of ESPGHAN jointly with the European Society for Pediatric Allergy and Clinical Immunology (ESPACI) and AAP. CONCLUSION: The overdiagnosis of food allergy is quite prevalent. There is a need for standardization of definitions and diagnostic procedures. The primary goal of therapy should be to first establish effective means of preventing food allergies. There is a need for accurate diagnostic methods to confirm or rule out the diagnosis. Patients need appropriate treatment by eliminating foods that cause symptoms, while avoiding the nutritional side effects and the cost of inappropriate diets.

  15. Alergia alimentar: atualização prática do ponto de vista gastroenterológico Food allergy: a practical update from the gastroenterological viewpoint

    Directory of Open Access Journals (Sweden)

    Cristina Targa Ferreira

    2007-02-01

    Full Text Available OBJETIVOS: Apresentar uma revisão atualizada e crítica sobre alergias alimentares, focando principalmente em tratamento e prevenção. FONTES DOS DADOS: Revisão da literatura publicada obtida através do banco de dados MEDLINE, sendo selecionados os mais atuais e representativos do tema (2000-2006. A pesquisa incluiu os sites da European Society of Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN e American Academy of Pediatrics (AAP. SÍNTESE DOS DADOS: A prevalência de doenças alérgicas tem aumentado nas últimas décadas e alergia alimentar parece fazer parte desse aumento. Alergia alimentar é muito mais comum em pediatria e apresenta impacto médico, financeiro e social significativos em crianças menores e suas famílias. Tratamento e prevenção da alergia alimentar são desafios maiores do ponto de vista da saúde pública e para as comunidades médica e científica. Há muita informação incorreta e condutas médicas discutíveis nessa área. Apresentamos e discutimos as recomendações publicadas pelos Comitês de Nutrição da ESPGHAN juntamente com a Sociedade Européia Pediátrica de Alergologia e Imunologia Clínica (ESPACI e AAP. CONCLUSÃO: Excesso de diagnósticos de alergia alimentar é bastante prevalente. Há necessidade de uniformização de definições e procedimentos diagnósticos. O objetivo primário do manejo deve ser o de instituir medidas efetivas de prevenção das alergias alimentares. Há necessidade de métodos precisos para confirmar ou excluir o diagnóstico. Os pacientes necessitam tratamento apropriado através da eliminação de alimentos que causam sintomas, ao mesmo tempo evitando os efeitos adversos nutricionais e o custo de dietas inadequadas.OBJECTIVE: To present an up-to-date and critical review regarding food allergies, focusing mainly on treatment and prevention. SOURCES: Review of published literature searched on MEDLINE database; those data which were the most up-to-date and representative were selected (2000-2006. The search included the European Society of Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN and the American Academy of Pediatrics (AAP. SUMMARY OF THE FINDINGS: The prevalence of allergic diseases has increased over the last decades, and food allergy seems to be part of this increase. Food allergy is much more common in pediatrics and has a significant medical, financial and social impact on young children and their families. Treatment and prevention of food allergy is a major challenge for public health, scientific and medical communities. There is a lot of misinformation and the medical management of this condition is still discussable. We present and discuss the guidelines regarding criteria for the prevention of food allergy and atopic diseases published by the Nutrition Committees of ESPGHAN jointly with the European Society for Pediatric Allergy and Clinical Immunology (ESPACI and AAP. CONCLUSION: The overdiagnosis of food allergy is quite prevalent. There is a need for standardization of definitions and diagnostic procedures. The primary goal of therapy should be to first establish effective means of preventing food allergies. There is a need for accurate diagnostic methods to confirm or rule out the diagnosis. Patients need appropriate treatment by eliminating foods that cause symptoms, while avoiding the nutritional side effects and the cost of inappropriate diets.

  16. A Practical Method for Collecting Food Record Data in a Prospective Cohort Study of Breast Cancer Survivors

    OpenAIRE

    Kwan, Marilyn L.; Kushi, Lawrence H.; Song, Jun; Timperi, Allegra W.; Boynton, Alanna M.; Johnson, Karen M.; Standley, Judi; Kristal, Alan R

    2010-01-01

    Multiple-day diet records can be unsuitable for cohort studies because of high administrative and analytical costs. Costs could be reduced if a subsample of participants were analyzed in a nested case-control study. However, completed records are usually reviewed (“documented”) with participants to correct errors and omissions before analysis. The authors evaluated the suitability of using undocumented 3-day food records in 2 samples of women in a Northern California cohort study of breast ca...

  17. The vermicelli and capellini handling tests: simple quantitative measures of dexterous forepaw function in rats and mice.

    Science.gov (United States)

    Tennant, Kelly A; Asay, Aaron L; Allred, Rachel P; Ozburn, Angela R; Kleim, Jeffrey A; Jones, Theresa A

    2010-01-01

    Previous characterizations of rodent eating behavior have revealed that they use coordinated forepaw movements to manipulate food pieces. We have extended upon this work to develop a simple quantitative measure of forepaw dexterity that is sensitive to lateralized impairments and age-dependent changes. Rodents learn skillful forepaw and digit movements to manage thin pasta pieces, which they eagerly consume. We have previously described methods for quantifying vermicelli handling in rats and showed that the measures are very sensitive to forelimb impairments resulting from unilateral ischemic lesions, middle cerebral artery occlusions and unilateral striatal dopamine depletion [Allred, R.P., Adkins, D.L., Woodlee, M.T., Husbands, L.C., Maldonado M.A., Kane, J.R., Schallert, T. & Jones, T.A. The Vermicelli Handling Test: a simple quantitative measure of dexterous forepaw function in rats. J. Neurosci. Methods 170, 229-244 (2008)]. Here we present a more detailed protocol for this test in rats and compare it with a newly developed version for mice, the Capellini Handling Test. Rats and mice are videotaped while handling short lengths of uncooked vermicelli or capellini pasta, respectively, with a camera positioned to optimize the view of paw movements. Slow motion video playback allows for the identification of forepaw adjustments, defined as any distinct removal and replacement of the paw, or of any number of digits, on the pasta piece after eating commences. Forepaw adjustments per piece are averaged over trials per each testing session. Repeated testing permits sensitive quantitative analysis of changes in forepaw dexterity over time. Protocols for pre-testing habituation and handling practice, as well as procedures for characterizing atypical handling patterns, are described. Because rats and mice perform the pasta handling tests slightly differently, species-specific differences in administration and scoring of these tests are highlighted. All animal use was in accordance with protocols approved by the University of Texas at Austin Animal Care and Use Committee. PMID:20689506

  18. 15 years of existence of the International Consultative Group on Food Irradiation (ICGFI)

    International Nuclear Information System (INIS)

    The ICGFI essentially contributed to international dissemination of unbiased information about the advantages and risks of food irradiation. The body has issued ICGFI publications containing codes of good practice for a variety of purposes, as eg. for operation of irradiation facilities for the treatment of food (GIP), or guidelines for due handling of irradiated food (GMP). Training courses have been offered to scientists, especially from developing countries, as well as for inspectors of national supervisory authorities. The activities of the advisory group as well as the conditions governing future activities are discussed. (orig./CB)

  19. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

  20. New transport and handling contract

    CERN Document Server

    SC Department

    2008-01-01

    A new transport and handling contract entered into force on 1.10.2008. As with the previous contract, the user interface is the internal transport/handling request form on EDH: https://edh.cern.ch/Document/TransportRequest/ To ensure that you receive the best possible service, we invite you to complete the various fields as accurately as possible and to include a mobile telephone number on which we can reach you. You can follow the progress of your request (schedule, completion) in the EDH request routing information. We remind you that the following deadlines apply: 48 hours for the transport of heavy goods (up to 8 tonnes) or simple handling operations 5 working days for crane operations, transport of extra-heavy goods, complex handling operations and combined transport and handling operations in the tunnel. For all enquiries, the number to contact remains unchanged: 72202. Heavy Handling Section TS-HE-HH 72672 - 160319

  1. Operational semantics for signal handling

    OpenAIRE

    Maxim Strygin; Hayo Thielecke

    2012-01-01

    Signals are a lightweight form of interprocess communication in Unix. When a process receives a signal, the control flow is interrupted and a previously installed signal handler is run. Signal handling is reminiscent both of exception handling and concurrent interleaving of processes. In this paper, we investigate different approaches to formalizing signal handling in operational semantics, and compare them in a series of examples. We find the big-step style of operational semantics to be wel...

  2. Trends in Modern Exception Handling

    OpenAIRE

    Marcin Kuta

    2003-01-01

    Exception handling is nowadays a necessary component of error proof information systems. The paper presents overview of techniques and models of exception handling, problems connected with them and potential solutions. The aspects of implementation of propagation mechanisms and exception handling, their effect on semantics and general program efficiency are also taken into account. Presented mechanisms were adopted to modern programming languages. Considering design area, formal methods and f...

  3. Trends in Modern Exception Handling

    Directory of Open Access Journals (Sweden)

    Marcin Kuta

    2003-01-01

    Full Text Available Exception handling is nowadays a necessary component of error proof information systems. The paper presents overview of techniques and models of exception handling, problems connected with them and potential solutions. The aspects of implementation of propagation mechanisms and exception handling, their effect on semantics and general program efficiency are also taken into account. Presented mechanisms were adopted to modern programming languages. Considering design area, formal methods and formal verification of program properties we can notice exception handling mechanisms are weakly present what makes a field for future research.

  4. Remote handling and accelerators

    International Nuclear Information System (INIS)

    The high-current levels of contemporary and proposed accelerator facilities induce radiation levels into components, requiring consideration be given to maintenance techniques that reduce personnel exposure. Typical components involved include beamstops, targets, collimators, windows, and instrumentation that intercepts the direct beam. Also included are beam extraction, injection, splitting, and kicking regions, as well as purposeful spill areas where beam tails are trimmed and neutral particles are deposited. Scattered beam and secondary particles activate components all along a beamline such as vacuum pipes, magnets, and shielding. Maintenance techniques vary from hands-on to TV-viewed operation using state-of-the-art servomanipulators. Bottom- or side-entry casks are used with thimble-type target and diagnostic assemblies. Long-handled tools are operated from behind shadow shields. Swinging shield doors, unstacking block, and horizontally rolling shield roofs are all used to provide access. Common to all techniques is the need to make operations simple and to provide a means of seeing and reaching the area

  5. Can you handle failure?

    Science.gov (United States)

    Dattner, Ben; Hogan, Robert

    2011-04-01

    Handling failure and blame is key to managerial success. But roughly 70 % of Americans have a personality type that tends to react inappropriately when things go wrong. Some people are extrapunitive, always pointing a finger at someone else. Others are impunitive, denying there's a problem or that they played any role. And still others are intrapunitive, heaping too much blame on themselves and seeing disasters where none exist. Fortunately, there are ways to fix such flawed responses. The first step is to cultivate self-awareness; several personality tests can help you assess your interaction style. Next, deepen your political awareness to better understand what messages others are receiving. Once you've identified your bad habits, you can move toward more-adaptive responses. Dattner and Hogan describe several strategies that can benefit any of the personality types. You should make sure to listen and communicate well, reflect on the situation and the people involved, think carefully before acting, and look for lessons when mistakes do happen. Using detailed examples, the authors illustrate how people with the various personality types are apt to react to specific failures and explain what they might do differently. They also offer insights to help you recognize when your bosses, peers, or subordinates fit into one of the problematic categories and suggest ways to influence their behavior. The taxonomy and tactics they present will help you approach failure with an open mind and react in a balanced, constructive way. PMID:21510523

  6. TFTR tritium handling concepts

    International Nuclear Information System (INIS)

    The Tokamak Fusion Test Reactor, to be located on the Princeton Forrestal Campus, is expected to operate with 1 to 2.5 MA tritium--deuterium plasmas, with the pulses involving injection of 50 to 150 Ci (5 to 16 mg) of tritium. Attainment of fusion conditions is based on generation of an approximately 1 keV tritium plasma by ohmic heating and conversion to a moderately hot tritium--deuterium ion plasma by injection of a ''preheating'' deuterium neutral beam (40 to 80 keV), followed by injection of a ''reacting'' beam of high energy neutral deuterium (120 to 150 keV). Additionally, compressions accompany the beam injections. Environmental, safety and cost considerations led to the decision to limit the amount of tritium gas on-site to that required for an experiment, maintaining all other tritium in ''solidified'' form. The form of the tritium supply is as uranium tritide, while the spent tritium and other hydrogen isotopes are getter-trapped by zirconium--aluminum alloy. The issues treated include: (1) design concepts for the tritium generator and its purification, dispensing, replenishment, containment, and containment--cleanup systems; (2) features of the spent plasma trapping system, particularly the regenerable absorption cartridges, their integration into the vacuum system, and the handling of non-getterables; (3) tritium permeation through the equipment and the anticipated releases to the environment; (4) overview of the tritium related ventilation systems; and (5) design bases for the facility's tritium clean-up systems

  7. Food irradiation seminar: Asia and the Pacific

    International Nuclear Information System (INIS)

    The report covers the Seminar for Asia and the Pacific on the practical application of food irradiation. The seminar assessed the practical application of food irradiation processes, commercial utilisation and international trade of irradiated food

  8. Development of a good agricultural practice to improve food safety and product quality in Indonesian vegetable production

    OpenAIRE

    Asandhi, A.A.; Schoorlemmer, H.B.; Dibyantori, L.; Voort, M.P.J., van der; Sulastrini, N.; Sulastrini, I.

    2006-01-01

    In the Hortin-Quality project a Good Agricultural Practice (Hortin-GAP) is developed in close cooperation with Indonesian farmers, trade companies and the indonesian government. This Hortin-GAP has a close relation to the international standards like HACCP and Eurep-GAP.

  9. Alimentos funcionales: análisis de la recomendación en la práctica diaria / Functional foods: analysis of the recommendation in the daily practice

    Scientific Electronic Library Online (English)

    MV, Millone; GF, Olagnero; EC, Santana.

    2011-03-01

    Full Text Available Introducción:La investigación científica, la innovación tecnológica y la tendencia hacia lo saludable revolucionaron la industria alimenticia con el nuevo concepto de "alimentos funcionales". Surgen en Japón en los años 80 y actualmente el mercado internacional se encuentra en pleno auge. Los Licenc [...] iados en Nutrición, como nexo entre ciencia, industria y consumidor, constituyen una pieza clave y cumplen un rol fundamental en educación y asesoramiento.El objetivodel estudio fue establecer el nivel de conocimiento que poseen los Licenciados en Nutrición en éste área sobre el concepto de "alimento funcional", fuentes de información y capacitación utilizadas, recomendación y uso adecuado. Material y métodos:se realizó un estudio cualitativo, descriptivo y transversal. Se entrevistaron 57 Licenciados de Ciudad de Buenos Aires y Conurbano Bonaerense. Resultados:La mitad de los entrevistados tenía información previa sobre los alimentos funcionales y, aunque el 63% desconocía su definición, los identificaban correctamente. Los más nombrados fueron los diseñados. Las fuentes bibliográficas y medios de información más nombrados fueron: "Internet", "libros", "congresos". El 91% consideró importante conocerlos y/o usarlos por el beneficio a la salud y utilidad. El resto no los consideró importantes por ausencia de necesidad, falta de información y desconfianza. El 72% recomendaría alimentos funcionales entre los que destacan lácteos (con probióticos, fitoesteroles y omega 3), cereales, frutas y hortalizas (semillas de lino, chía, salvado de avena). Entre las causas de no recomendación destacan precio y rótulos poco claros. Existe un marcado interés sobre capacitación y uso adecuado. Conclusiones:Los conocimientos que poseen los expertos en nutrición sobre alimentos funcionales son claves ya que deben interpretar y "traducir" la información científica y de la industria a la comunidad en general, como fuentes confiables e idóneas. Asegurar información adecuada a la población permitiría facilitar elecciones saludables y mejorar la calidad de vida. Abstract in english Introduction: Scientific research, technological innovation and the ongoing trend towards healthy things revolutionized the food industry with the new concept of "functional foods". They emerged in Japan in the 80´s and nowadays, the international market is booming. Dietitians, as the link between s [...] cience, industry and consumer, are a key piece and fulfill a fundamental role in education and advising. Theaimof this study was to establish the level of knowledge Dietitians have on the functional food concept, sources of information and training, recommendation and suitable use. Methods: A qualitative, descriptive and cross-sectional study was carried out. 57 Dietitians were interviewed in Buenos Aires City and Buenos Aires suburbs. Results:Half of the interviewed people had previous information on functional foods; although 63% did not know their definition, they identifed them correctly. The most named were the designed ones. The bibliography and means of information most named were: "Internet", "books", "congresses". 91% considered important to know them and/or use them due to health benefts and utility. The rest did not consider them important because of absence of necessity, lack of information and distrust. 72% would recommend functional dairies (with Probiotics, Phytosterol and Omega 3) and cereals, fruits and vegetables (fax seed, chia, oat bran). Among the causes of non-recommendation, Dietitians emphasize price and unclear labels. There is a strong interest in training and proper use. Conclusion: The knowledge of experts in nutrition on functional foods is key because they must interpret and "translate" the scientific and industrial information to the community as reliable and appropriate sources. The right information enables people to make healthy choices to improve their quality of life.

  10. Cellular Manufacturing System with Dynamic Lot Size Material Handling

    Science.gov (United States)

    Khannan, M. S. A.; Maruf, A.; Wangsaputra, R.; Sutrisno, S.; Wibawa, T.

    2016-02-01

    Material Handling take as important role in Cellular Manufacturing System (CMS) design. In several study at CMS design material handling was assumed per pieces or with constant lot size. In real industrial practice, lot size may change during rolling period to cope with demand changes. This study develops CMS Model with Dynamic Lot Size Material Handling. Integer Linear Programming is used to solve the problem. Objective function of this model is minimizing total expected cost consisting machinery depreciation cost, operating costs, inter-cell material handling cost, intra-cell material handling cost, machine relocation costs, setup costs, and production planning cost. This model determines optimum cell formation and optimum lot size. Numerical examples are elaborated in the paper to ilustrate the characterictic of the model.

  11. Food Service Worker. Supplemental Individualized Student Modules.

    Science.gov (United States)

    Hasty, Liswa E.; Bridwell, Terry B.

    Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

  12. ADIFOR exception handling

    Energy Technology Data Exchange (ETDEWEB)

    Bischof, C.; Corliss, G.; Griewank, A.

    1992-01-01

    Automatic differentiation uses recurrence relations based on the rules of calculus. Consequently, the results are guaranteed to be correct only in the relevant mathematical assumptions are satisfied at least in a neighborhood of the current argument. Computer programs may violate these conditions by branching or by calling intrinsic functions such as abs, max, sqrt, and asin at point where their derivative is undefined or infinite. The resulting dependence between the program's input and output variables may still be differentiable, because branch vales fit together smoothly or nondifferentiabilities cancel each other out. We have two objectives. First, we would like to assure the user that the function being evaluated is indeed locally differentiable because all intrinsics are evaluated at smooth arguments and none of the branching tests are critical. Second, the derivative program should run even when the assumptions of the chain rule are not strictly satisfied. In this case, the numerical results represent at least generalized derivations under reasonable (but usually unverifiable) regularity assumptions. To achieve these two goals, we must take into account the effects of finite-precision arithmetic. This paper addresses the detection and handling of exceptions. It is an exception in the ADIFOR-generated code to evaluate a function at a point at which the function may not be mathematically differentiable. When an exception is detected by tests written into the ADIFOR-generated code, an error handler is called. The error handler prints an error message (optionally), halts execution (optionally), and returns a value that allows the user's client program to detect that a requested derivative is not available. Code is included for all of the necessary Fortran intrinsic functions and for the error handler.

  13. Experience in handling abnormal and emergency situations in PHWR fuel handling system

    International Nuclear Information System (INIS)

    On-power Fuel Handling System of PHWR reactor consists of complicated mechanisms operating in multiple media like heavy water, light water and oil. This remote controlled system is the lifeline of PHWR reactor. The complexity of on-power fuel handling system and the need to continuously improve its performance presents challenges at every step. A large number of innovations, modifications and improvements in the system have been made by the stations, design group and R and D units to meet the challenges of higher refueling rate. Innovations in operating/maintenance practices and the methods to safely retrieve from abnormal/emergency situations in shortest possible time had to be specifically devised from the embryonic stage. A lot of efforts were required to be put in by various agencies to develop and formalise the operating procedures for handling various emergency conditions. The implementation of these procedures required the development of special tools/fixtures which had to be tested and tried out in mock-ups before their actual use. The retrieval from emergency situations like handling of damaged bundles in MAPS in early eighties, bundles dropped in shuttle station in NAPS in 1998 and failure of fuel string to move due to damaged bundles at Kaiga in 2003 are some of the most difficult situations handled over the years.This paper focuses on the challenges faced during handling of Safety-related Events in PHWR Fuel Handling System. It also discusses development of procedures and tooling to retrieve from abnormal situations and various innovations and design improvements to avoid the recurrence of the events. (author)

  14. Food and social complexity at Çayönü Tepesi, southeastern Anatolia: Stable isotope evidence of differentiation in diet according to burial practice and sex in the early Neolithic.

    Science.gov (United States)

    Pearson, Jessica; Grove, Matt; Ozbek, Metin; Hongo, Hitomi

    2013-06-01

    The identification of early social complexity and differentiation in early village societies has been approached in the past most notably through the evaluation of rituals and architectural layouts. Such studies could be complemented by an approach that provides data about everyday behaviours of individuals. We took 540 human and animal bone samples for stable carbon and nitrogen isotope analysis from the Neolithic site of Çayönü Tepesi in southeastern Anatolia. The inhabitants at this site chose to bury their dead in two different ways at different times during its occupation: beneath the floors of their houses, but also inside a public mortuary building known as the Skull Building. This variation provides an opportunity using isotope methods to test whether there was evidence for structuring of daily activities (diet in this case) that might serve to reinforce this change in burial practice. We show that when the inhabitants of Çayönü Tepesi changed their architecture and operated different burial practices in conjunction, this coincided with other aspects of behaviour including socially-constituted food consumption practices, which served to reinforce social identities. PMID:24976671

  15. A Practical Implementation of the Gibbs Sampler for Mixture of Distributions: Application to the Determination of Specifications in Food Industry

    OpenAIRE

    Cornebise, Julien; Maumy, Myriam; Girard, Philippe

    2005-01-01

    This article, mainly targeted to practitioners, illustrates practical issues that may arise when applying MCMC technics to a mixture of distributions model on real data. This data is provided by coffee manufacturer to determine specifications for soluble coffee. Assuming a known number of components, parameters of each component are estimated using the Gibbs sampler and specifications are derived as the 99% quantile of the first distribution. Convergence and label-switching are discussed. Det...

  16. The Impact of Green Supply Chain Management Practices on Organizational Performance: A Study of Jordanian Food Industries

    OpenAIRE

    Salah M. Diab; Faisal A. AL-Bourini; Asad H. Abu-Rumman

    2015-01-01

    The purpose of this study is to test The Impact of Green Supply Chain Management Practices on Organizational Performance: A study On Jordanian Nutrition Industries. The Data was collected through a questionnaire; the consistency percentage was 85%; Cranach's alpha for all the domains and the whole tool is (0.89). Means, standard deviation, and simple and multiple linear regressions analysis were used to test the study hypothesis and the relationships between the dependent and independent vari...

  17. Contamination from handling cytotoxic agents

    Directory of Open Access Journals (Sweden)

    Jean François Latour

    2010-01-01

    Full Text Available Contamination of personnel who handle cytotoxics has been proven via traces in urine. Despite safety standards for handling cytotoxics, operators can still be exposed to them, mainly through skin contact. Identification of sources of contamination is recommended to improve working procedures.

  18. FDA hearing highlights opposition to dietary supplement practices; written comments due August 20. Food and Drug Administration.

    Science.gov (United States)

    James, J S

    1999-08-01

    A July 1999 FDA hearing on dietary supplements revealed vehement opposition to the free rein regulations that are given to the dietary supplements industry. Unless abuses in the industry are somehow curbed, congressional action may occur. Industry representatives at an earlier FDA meeting criticized the agency for not cracking down on fraudulent or improper health-food products. It was suggested that the National Institutes of Health research the safety and efficacy of these products, with possible fees assessed from industry. The FDA has requested public feedback on how it should regulate the dietary supplement industry. Such regulation may make some supplements unavailable at any price in the United States, which could potentially harm people with serious illness. The key issue is how to halt unethical marketing while maintaining public access. PMID:11366575

  19. Waste Handling Building Conceptual Study

    International Nuclear Information System (INIS)

    The objective of the ''Waste Handling Building Conceptual Study'' is to develop proposed design requirements for the repository Waste Handling System in sufficient detail to allow the surface facility design to proceed to the License Application effort if the proposed requirements are approved by DOE. Proposed requirements were developed to further refine waste handling facility performance characteristics and design constraints with an emphasis on supporting modular construction, minimizing fuel inventory, and optimizing facility maintainability and dry handling operations. To meet this objective, this study attempts to provide an alternative design to the Site Recommendation design that is flexible, simple, reliable, and can be constructed in phases. The design concept will be input to the ''Modular Design/Construction and Operation Options Report'', which will address the overall program objectives and direction, including options and issues associated with transportation, the subsurface facility, and Total System Life Cycle Cost. This study (herein) is limited to the Waste Handling System and associated fuel staging system

  20. Procedure of safe handling with cytostatic drugs

    Directory of Open Access Journals (Sweden)

    Kodžo Dragan

    2003-01-01

    Full Text Available Working group for safe handling with cytostatic drugs has been formed by the Ministry of Health, and it consists of professionals from IORS, Federal Bureau of Weights and Measures, Industrial Medicine, Institute of Hematology, Military Medical Academy, and Crown Agents. The aim of this working group is to prepare procedures for safe handling with cytostatic drugs, as well as program for educational seminar for nurses, medical technicians, and pharmaceutical technicians. The procedures will serve as a guide of good practice of oncology health care, and will refer to all actions that health care professionals carry out from the moment of drugs arrival to the pharmacy to the moment of their application. In the first segment of this procedure, general rules are given for working with cytotoxic agents, control for risky exposures, safe system of work, control of working environment, monitoring of the employees' health condition adequate protection in the working environment, protective equipment of the employees (gloves, mask, cap, eyeglasses, shoe covers, coats and chambers for vertical laminary air stream. Storing of cytostatics, procedure in case of accident, and waste handling and removal are also described in this segment. Fifty-three standard operational procedures are described in detail in the second segment. Training scheme for preparation of chemotherapy is given in the third segment - education related to various fields and practical part, which would be carried out through workshops, and at the end of the course participants would pass a test and obtain certificate. After the procedures for safe handling with cytostatics are legally regulated employer will have to provide minimum of protective equipment, special rooms for the drugs dissolving, chambers with laminar airflow, 6 hours working time, rotation of the staff working with drugs dissolving in intervals of every five years, higher efficiency, better health control. In conclusion this specific field of work requires great psychological and physical efforts, and know-how. When taking care of ourselves, we are taking care of the others, as well.

  1. Control of automatic materials handling in radiation fields

    International Nuclear Information System (INIS)

    Some agricultural and food industry raw materials and products can be effectively sterilized by ionizing radiation for better quality and longer shelf-life. A microelectronically controlled automatic materials handling system installed in an irradiation facility of AGROSTER Company, Hungary, is described. Programmable logic controllers (PLCs) type FESTO FPC 606 were applied to control the motion of containers. (R.P.) 6 figs

  2. 9 CFR 442.5 - Handling of failed product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Handling of failed product. 442.5 Section 442.5 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... upon testing in accordance with the methods prescribed in § 442.2 of this subchapter shall be...

  3. Public health nutritionists’ role in the promotion of healthy food practices Atuação do nutricionista em saúde pública na promoção da alimentação saudável

    Directory of Open Access Journals (Sweden)

    Maria Cristina Faber Boog

    2008-07-01

    Full Text Available The article analyzes the insertion of nutritionists in the Public Health areas through studies which performed this diagnosis, and reflect about the development of competencies for promoting healthy food practices. The results of these studies are initially presented in order to quantify, describe and analyze the insertion of nutritionists in the Primary Health Network and in the Family Health Program or propose an orientation for their role in the Public Health field. The contribution of these studies is analyzed and some considerations are made about the development of competencies targeting the promotion of healthy food practices. The subjects which can contribute for the development of these competencies are then suggested: peculiarity of the intervention about daily issues, intervention in nutrition as health care, teamwork and development as educator.O artigo tem por objetivo analisar a inserção do nutricionista no campo da Saúde Pública, a partir de estudos que realizaram esse diagnóstico e refletir sobre o desenvolvimento de competências para a promoção de práticas alimentares saudáveis. Inicialmente são apresentados resultados de estudos realizados com a finalidade de quantificar, descrever e analisar a inserção do nutricionista na Rede Básica de Saúde e no Programa Saúde da Família, ou propor direcionamentos para a sua atuação no campo da Saúde Pública. Em seguida, se apresenta uma análise crítica da contribuição desses trabalhos e uma reflexão sobre o desenvolvimento de competências para promoção de práticas alimentares saudáveis. Finalmente, são sugeridos temas que podem contribuir para o desenvolvimento dessas competências: peculiaridades da intervenção sobre questões do cotidiano como é o caso da alimentação, a intervenção em nutrição como cuidado, trabalho em equipe e formação como educador.

  4. Food culture in the home environment : family meal practices and values can support healthy eating and self-regulation in young people in four European countries.

    DEFF Research Database (Denmark)

    B. F. De Wit, John; Stok, Marijn

    2015-01-01

    BACKGROUND: Overweight epidemics, including among children and adolescents, are fuelled by contemporary obesogenic environments. Recent research and theory highlight the importance of socio-cultural factors in mitigating adverse impacts of the abundance of food in high-income countries. The current study examines whether family meal culture shapes young people's eating behaviors and self-regulation. METHODS: Young people aged 10-17 years were recruited through schools in four European countries: the Netherlands, Poland, Portugal and the United Kingdom. A total of 2,764 participants (mean age 13.2 years; 49.1% girls) completed a self-report questionnaire in class, providing information on healthy and unhealthy eating, joint family meals and communal meal values and use of eating-related self-regulation strategies. RESULTS: Path analysis found that family meal culture variables were significantly associated with young people's eating behaviors, as was self-regulation. Significant indirect effects of familymeal culture were also found, through self-regulation. CONCLUSIONS: Results confirm that family meal culture, encompassing values as well as practices, shapes young people's eating behaviors. Findings extend and link previously separate lines of enquiry by showing how food cultures can play out in the home environment. Importantly, the study contributes novel evidence suggesting that self-regulation is shaped by the home environment and mediates its influence.

  5. Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana.

    Science.gov (United States)

    Rheinländer, Thilde; Olsen, Mette; Bakang, John Abubakar; Takyi, Harriet; Konradsen, Flemming; Samuelsen, Helle

    2008-11-01

    The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to street food. This study investigates local perceptions of food safety among street food vendors and their consumers in Kumasi, Ghana in order to identify the most important aspects to be included in future public health interventions concerning street food safety. This qualitative study includes data from a triangulation of various qualitative methods. Observations at several markets and street food vending sites in Kumasi were performed. Fourteen street food vendors were chosen for in-depth studies, and extensive participant observations and several interviews were carried out with case vendors. In addition, street interviews and Focus Group Discussions were carried out with street food customers. The study found that although vendors and consumers demonstrated basic knowledge of food safety, the criteria did not emphasize basic hygiene practices such as hand washing, cleaning of utensils, washing of raw vegetables, and quality of ingredients. Instead, four main food selection criteria could be identified and were related to (1) aesthetic appearance of food and food stand, (2) appearance of the food vendor, (3) interpersonal trust in the vendor, and (4) consumers often chose to prioritize price and accessibility of food--not putting much stress on food safety. Hence, consumers relied on risk avoidance strategies by assessing neatness, appearance, and trustworthiness of vendor. Vendors were also found to emphasize appearance while vending and to ignore core food safety practices while preparing food. These findings are discussed in this paper using social and anthropological theoretical concepts such as 'purity', 'contamination', 'hygiene puzzles', and 'impression behaviors' from Douglas, Van Der Geest, and Goffman. The findings indicate that educating vendors in safe food handling is evidently insufficient. Future public health interventions within the street food sector should give emphasis to the importance of appearance and neatness when designing communication strategies. Neglected aspects of food safety, such as good hand hygiene and cleanliness of kitchen facilities, should be emphasized. Local vendor networks can be an effective point of entry for future food hygiene promotion initiatives. PMID:18821020

  6. Personal Food System Mapping

    Science.gov (United States)

    Wilsey, David; Dover, Sally

    2014-01-01

    Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food…

  7. Remote handling devices in MLF

    Energy Technology Data Exchange (ETDEWEB)

    Kinoshita, Hidetaka [Neutron source section, Material and life science division, J-PARC center, Japan Atomic Energy Agency, Tokai-mura, Naka-gun, Ibaraki 319-1195 (Japan)], E-mail: kinoshita.hidetaka@jaea.go.jp; Teshigawara, Makoto; Ito, Manabu; Takagiwa, Katsunori; Meigo, Shinichiro; Maekawa, Fujio; Kaminaga, Masanori; Futakawa, Masatoshi [Neutron source section, Material and life science division, J-PARC center, Japan Atomic Energy Agency, Tokai-mura, Naka-gun, Ibaraki 319-1195 (Japan)

    2009-02-21

    The experimental facilities at J-PARC (Japan Proton Accelerator Research Complex) include the Materials and Life science Facility (MLF) with a JSNS (Japan Spallation Neutron Source). The main components of the JSNS need to be exchanged because of material damage due to proton and neutron irradiation. The irradiated components must be remotely maintained. Several kinds of areas, such as a hot-cell, are provided for remote handling operations. Several remote handling devices, such as a power manipulator (PM), master-slave manipulators (MSMs), a target exchange truck, a cutting device, a moderator exchange device, etc. have been installed. The commissioning tests for the remote handling devices are almost complete.

  8. Remote handling devices in MLF

    International Nuclear Information System (INIS)

    The experimental facilities at J-PARC (Japan Proton Accelerator Research Complex) include the Materials and Life science Facility (MLF) with a JSNS (Japan Spallation Neutron Source). The main components of the JSNS need to be exchanged because of material damage due to proton and neutron irradiation. The irradiated components must be remotely maintained. Several kinds of areas, such as a hot-cell, are provided for remote handling operations. Several remote handling devices, such as a power manipulator (PM), master-slave manipulators (MSMs), a target exchange truck, a cutting device, a moderator exchange device, etc. have been installed. The commissioning tests for the remote handling devices are almost complete.

  9. Remote handling devices in MLF

    Science.gov (United States)

    Kinoshita, Hidetaka; Teshigawara, Makoto; Ito, Manabu; Takagiwa, Katsunori; Meigo, Shinichiro; Maekawa, Fujio; Kaminaga, Masanori; Futakawa, Masatoshi

    2009-02-01

    The experimental facilities at J-PARC (Japan Proton Accelerator Research Complex) include the Materials and Life science Facility (MLF) with a JSNS (Japan Spallation Neutron Source). The main components of the JSNS need to be exchanged because of material damage due to proton and neutron irradiation. The irradiated components must be remotely maintained. Several kinds of areas, such as a hot-cell, are provided for remote handling operations. Several remote handling devices, such as a power manipulator (PM), master-slave manipulators (MSMs), a target exchange truck, a cutting device, a moderator exchange device, etc. have been installed. The commissioning tests for the remote handling devices are almost complete.

  10. Sophisticated fuel handling system evolved

    International Nuclear Information System (INIS)

    The control systems at Sellafield fuel handling plant are described. The requirements called for built-in diagnostic features as well as the ability to handle a large sequencing application. Speed was also important; responses better than 50ms were required. The control systems are used to automate operations within each of the three main process caves - two Magnox fuel decanners and an advanced gas-cooled reactor fuel dismantler. The fuel route within the fuel handling plant is illustrated and described. ASPIC (Automated Sequence Package for Industrial Control) which was developed as a controller for the plant processes is described. (U.K.)

  11. Sophisticated fuel handling system evolved

    Energy Technology Data Exchange (ETDEWEB)

    Ross, D.A.

    1988-03-01

    The control systems at Sellafield fuel handling plant are described. The requirements called for built-in diagnostic features as well as the ability to handle a large sequencing application. Speed was also important; responses better than 50ms were required. The control systems are used to automate operations within each of the three main process caves - two Magnox fuel decanners and an advanced gas-cooled reactor fuel dismantler. The fuel route within the fuel handling plant is illustrated and described. ASPIC (Automated Sequence Package for Industrial Control) which was developed as a controller for the plant processes is described. (U.K.).

  12. Food hygienics

    International Nuclear Information System (INIS)

    This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.

  13. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations....../implications – The study has focused on the demand for raw eggs. Responses to food safety news may differ across foods. Furthermore, the study abstracts from possible cross-effects of safety news concerning other foods. Practical implications – The findings may be utilized for optimization of the timing and...... targeting of food safety information campaigns. Originality/value – The paper combines information, food safety and econometric methods to analyze the cross-impacts between negative food safety news and the demand for safe foods....

  14. Research status of food irradiation in Malaysia

    International Nuclear Information System (INIS)

    Research on food preservation by gamma irradiation in Malaysia encompasses various food items such as paddy, milled rice, pepper, fruits, tomatoes, groundnuts and frozen prawns. Studies were mainly aimed to determine disinfestation efficacy against insects and microorganisms and the storability in terms of effects on organoleptic properties of these postharvest raw agricultural produce. Researches in important commodities such as rice and pepper include intergrating irradiation treatments with improved handling (packaging materials) and in rice, comparison with conventional treatments was also evaluated. Generally, irradiation method is effective in suppressing insects, moulds and bacterial load in all commodities associated with the problems. In the case of stored rice, irradiation provided better protection than insecticides, phosphine gas (fumigant) and insect repellant, though reinfestation prevailed over extended storage period as in other methods. Storage life of perishable items were variably extended due to irradiation-induced biochemical changes. Practical application of irradiation is possible, foreseeably as complimentary treatment, considering the inadequacy of present preservation methods its applicability to a wide range of food commodities, and the possible cost-benefit under existing postharvest system. Actual utilization of irradiation can be economically justified if sited at the port of entry for preservations of various food and non-food items that enter/leave the country. (author)

  15. Food Concerns. Research Notes.

    Science.gov (United States)

    Jordan, Debra J.

    1998-01-01

    Adolescent vegetarianism is most frequent among females, and involves meat avoidance, concern for the environment and animal welfare, gender equality, weight loss behaviors, and a concern with body appearance. It can be a precursor to eating disorders. Training and ongoing follow-up are necessary to instill proper food handling procedures in…

  16. Finger Foods for Babies

    Science.gov (United States)

    ... to handle. Pieces of ripe banana, well-cooked pasta, and small pieces of chicken are other good choices. Before presenting your child with a finger food, try a bite first and ask yourself: Does it melt in the mouth? Some dry cereals and crackers that are light and flaky ...

  17. Food problems and food irradiation, recent trend

    International Nuclear Information System (INIS)

    Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)

  18. Handling device for stud tensioner

    International Nuclear Information System (INIS)

    The handling device for a stud tensioner machine used by example for fixing the reactor vessel head has an extension module, joining elements and means for displacement in vertical and horizontal axis

  19. Lunar Materials Handling System Project

    Data.gov (United States)

    National Aeronautics and Space Administration — The Lunar Materials Handling System (LMHS) is a method for transfer of lunar soil into and out of process equipment in support of in situ resource utilization...

  20. Order Handling in Convergent Environments

    CERN Document Server

    Vrtanoski, Jordan

    2012-01-01

    The rapid development of IT&T technology had big impact on the traditional telecommunications market, transforming it from monopolistic market to highly competitive high-tech market where new services are required to be created frequently. This paper aims to describe a design approach that puts order management process (as part of enterprise application integration) in function of rapid service creation. In the text we will present a framework for collaborative order handling supporting convergent services. The design splits the order handling processes in convergent environments in three business process groups: order capture, order management and order fulfillment. The paper establishes abstract framework for order handling and provides design guidelines for transaction handling implementation based on the checkpoint and inverse command strategy. The proposed design approach is based in a convergent telecommunication environment. Same principles are applicable in solving problems of collaboration in fun...

  1. Ergonomic material-handling device

    Science.gov (United States)

    Barsnick, Lance E.; Zalk, David M.; Perry, Catherine M.; Biggs, Terry; Tageson, Robert E.

    2004-08-24

    A hand-held ergonomic material-handling device capable of moving heavy objects, such as large waste containers and other large objects requiring mechanical assistance. The ergonomic material-handling device can be used with neutral postures of the back, shoulders, wrists and knees, thereby reducing potential injury to the user. The device involves two key features: 1) gives the user the ability to adjust the height of the handles of the device to ergonomically fit the needs of the user's back, wrists and shoulders; and 2) has a rounded handlebar shape, as well as the size and configuration of the handles which keep the user's wrists in a neutral posture during manipulation of the device.

  2. Lunar Materials Handling System Project

    Data.gov (United States)

    National Aeronautics and Space Administration — The Lunar Materials Handling System (LMHS) is a method for transfer of bulk materials and products into and out of process equipment in support of lunar and Mars in...

  3. Civilsamfundets ABC: H for Handling

    DEFF Research Database (Denmark)

    Lund, Anker Brink; Meyer, Gitte

    2015-01-01

    Hvad er civilsamfundet? Anker Brink Lund og Gitte Meyer fra CBS Center for Civil Society Studies gennemgår civilsamfundet bogstav for bogstav. Vi er nået til H for Handling.......Hvad er civilsamfundet? Anker Brink Lund og Gitte Meyer fra CBS Center for Civil Society Studies gennemgår civilsamfundet bogstav for bogstav. Vi er nået til H for Handling....

  4. Food for Thought: A Critical Overview of Current Practical and Conceptual Challenges in Trace Element Analysis in Natural Waters

    Directory of Open Access Journals (Sweden)

    Montserrat Filella

    2013-07-01

    Full Text Available The practical and conceptual challenges faced by the analysis of trace elements present in natural waters are not merely, as is often thought, an endless race towards lower detection limits or to the development of techniques allowing the determination of any possible chemical species formed by all chemical elements. Rather, as discussed in this paper, they include the development of (i robust, cheap, and reliable methods that could also be used by laypeople (the experience gained in the development of field kits for As is discussed as an example from which similar developments for other elements may be drawn; (ii more environmentally-friendly methods (the current guiding criteria probably being too simplistic; and (iii methods making it possible to follow diel concentration changes and sharp concentration variations caused by the probable increase of heavy rainfall events. This paper also claims that neither the measurement of total concentrations (reliable methods are lacking for many elements of the periodic table of trace elements, as illustrated through the cases of Bi, Te, and Sb, nor chemical speciation analysis, are as mature as often thought. In particular, chemical speciation studies demand the development of a better, comprehensive conceptual framework. A trial is carried out to lay the basis of such a framework.

  5. ASEAN workshop on food irradiation

    International Nuclear Information System (INIS)

    This proceedings was organized by the ASEAN Food Handling Bureau in Collaboration with the Thai Atomic Energy Commission for Peace. Experts from ASEAN and overseas were invited to present a series of papers covering the state of the art of irradiation technology and the important issues relating to food irradiation

  6. Food, ethics and aesthetics.

    Science.gov (United States)

    Tivadar, Blanka; Luthar, Breda

    2005-04-01

    The authors test the popular thesis of some of the most influential theorists of contemporary societies about the erosion of the social structuring of consumption choices and their consequent individualisation in westernised societies, using the example of food practices. The analysis is based on data obtained from a random sample of the Slovenian population within a research project entitled 'Lifestyles in a Mediated Society.' The aims of the analysis were: (a) to explore the role of socio-demographic variables in food practices, and (b) to discover the inherent logic that motivates each particular set of food practices and which makes them meaningful for the individual, by studying an association of respondents' food practices with their worldview and cultural consumption. A cluster analysis revealed six food cultures (Male traditionalists, Yes-sayers, Male modernists, Weight-watchers, Carefree hedonists, and Health-conscious hedonists) lying along a continuum where traditionalism occupies one end and post-traditionalism the other. The authors conclude that although two out of six food cultures crosscut socio-demographic affiliations and transform food consumption into a constituent part of a lifestyle as an identity project, there is still a significant influence of socio-demographic characteristics (particularly gender and formal education) on food practices in contemporary Slovenia. Furthermore, significant associations exist between food practices, on the one hand, and the respondent's worldview and cultural consumption, on the other. PMID:15808896

  7. Safety considerations when handling metal powders

    Scientific Electronic Library Online (English)

    J.M., Benson.

    Full Text Available Metal powder compaction offers unique advantages in the manufacture of net-shape components using techniques such as laser sintering, conventional press and sintering, metal injection moulding, direct rolling, direct forging, and hot isostatic pressing. If the output from the primary metal productio [...] n process is in powder form, then considerable cost and energy savings can be realized by direct conversion to semi-finished or final shapes. This possibility exists for titanium and possibly also for Ta, Zr, Hf, and Nb metals. However, these attractive benefits are associated with some significant risks. The high surface-to-volume ratio of powder particles coupled with the reactive nature of these metals means that special care must be taken when handling them. Powder explosions are unfortunately still a regular occurrence internationally and these often result in serious injury and loss of life. Even seemingly 'safe' compounds such as sugar, flour, and grain can be extremely hazardous when handled or milled and dust clouds are produced. In addition, exposure to airborne particles can have adverse effects on the human body, especially when particles are inhaled on a regular basis. Furthermore, the medical consequences of these are not fully understood, especially in the case of nanoparticles. The impact is often not observed immediately and debilitating illnesses may emerge only years or decades later. As far as is known, there are no South African guidelines for handling of metal powders. This paper attempts to provide an awareness of the risks associated with metal powders (including those produced indirectly by other metalworking/finishing operations) as well as some guidelines for their safe handling, based on international best practices.

  8. A plan for the handling of externally contaminated livestock.

    Science.gov (United States)

    McMillan, Dayton; Johnson, Thomas; Guo, Yuanqing; Brandl, Alexander

    2011-11-01

    Nuclear accidents and access to radiological weapons for terrorist organizations and countries with hostile intentions towards the United States are realistic scenarios in the current global landscape. A dispersion of radionuclides can result from a nuclear weapon detonation or from a nuclear accident occurring in facilities handling or using radioactive material, such as nuclear power reactors. Any target of a radiological dispersal device (RDD) or an attack with a nuclear weapon and the surrounding area of a reactor accident could be subject to a significant amount of fallout and radioactive contamination. Therefore, a nuclear event in close proximity to agricultural areas will cause significant concern regarding the contamination of food products. In order to respond quickly and effectively to a large amount of contaminated agricultural products, such as livestock, a prepared and effective plan for handling and processing of these products is necessary. A protocol outlining the evaluation of and procedures for handling and processing radioactively contaminated livestock is proposed, to ensure safe animal food production and economic stability in the livestock industry in the wake of such a nuclear or radiological event. An evaluation of the salvageability of the contaminated livestock is performed based on the degree of exposure, the cost of decontamination, expected demand for food products, and economic impact to the owner/producer. Important factors that impact the salvageability of affected livestock are listed and analyzed to support the decision process for handling contaminated animals. PMID:21968824

  9. Global Food Governance

    OpenAIRE

    Oosterveer, P.J.M.

    2005-01-01

    In the context of global modernity, the organisation of food production and consumption is changing. These changes have two important consequences, new food-related risks and concerns are emerging while conventional nation-state-based regulatory practices can no longer deal satisfactorily with food risks and concerns, either old or new. Consequently, innovative arrangements are needed to respond to the challenges facing food governance in global modernity. Such innovative arrangements have to...

  10. Food irradiation makes progress

    International Nuclear Information System (INIS)

    In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses

  11. Vermicomposting of food waste

    OpenAIRE

    Norzila Othman

    2012-01-01

    The use of food waste recycling concept can be an interesting option to reduce the use of landfill. This strategy is more environmental friendly, cheap and fast if proper management to treat the food waste is applied. Nowadays, the concept of recycling is not well practice among the community. In this study, vermicomposting is introduced as an alternative of the food waste recycling. Vermicomposting consists of the use of earthworms to break down the food waste. In this vermicomposting treat...

  12. Prácticas alimentarias y significados de alimentos light de familias de un sector urbano de Bogotá / Feeding Practices and meanings of light foods in families of a bogota urban sector

    Scientific Electronic Library Online (English)

    Carolina, Garzón Medina; Idaly, Barreto.

    2013-01-01

    Full Text Available Resumen El objetivo de esta investigación fue identificar las prácticas alimentarias y significados de alimentos light de familias de un sector urbano de Bogotá. Para ello se realizó un estudio descriptivo con la participación de 110 personas pertenecientes a 40 familias. Se elaboró una encuesta con [...] preguntas abiertas y cerradas que indagaba por aspectos demográficos, procesos de socialización alimentaria, prácticas alimentarias y consumo de alimentos light. Los principales resultados muestran que la alimentación es un espacio para compartir en familia donde la mamá es el eje central de la socialización del consumo alimentario y de inicio a la comensalidad. El alimento light lo definen las familias simbólicamente como nutriente y lo relacionan con lo dietético y lo ligero, con el placer de no contraer deuda de gordura. El significado funcional como medicina por su asociación con una mejor digestión, el aumento de las defensas naturales del cuerpo humano y un mejor estado de salud que orientan y fomentan prácticas de alimentación saludable. Abstract in english Abstract This research aimed to identify dietary practices and the meanings of light foods in urban families in Bogota. This descriptive study was conducted with the participation of 110 persons belonging to 40 families. A survey was developed with open-ended questions which asked for demographic, s [...] ocialization processes regarding food, food practices and light food consumption. The main results show that food is a space to share with family where mom is the backbone of the socialization of home food consumption and commensality. Light foods are defined by families symbolically as a nutrient, and they relate with diets and keeping a light weight, thereby with the pleasure of not becoming fat. Light foods also have a functional significance as medicines, due to their association with better digestion, increasing the body's natural defenses and better health status to guide and encourage healthy eating practices.

  13. Glove Changing When Handling Money: Observational and Microbiological Analysis.

    Science.gov (United States)

    Basch, Corey H; Wahrman, Miryam Z; Shah, Jay; Guerra, Laura A; MacDonald, Zerlina; Marte, Myladys; Basch, Charles E

    2016-04-01

    The purpose of this study was to determine the rate of glove changing by mobile food vendors after monetary transactions, and the presence of bacterial contamination on a sample of dollar bills obtained from 25 food vendors near five hospitals in Manhattan, New York City. During 495 monetary transactions observed there were only seven glove changes performed by the workers. Eleven of 34 food workers wore no gloves at all while handling money and food. Nineteen of 25 one-dollar bills collected (76 %) had 400 to 42,000 total bacterial colony-forming units. Colonies were of varied morphology and size. Of these 19 samples, 13 were selected (based on level of growth), and tested for the presence of coliform bacteria, which was found in 10 of the 13 samples. Effective strategies to monitor and increase glove wearing and changing habits of mobile food vendors are needed to reduce risk of foodborne illness. PMID:26463082

  14. Fuel handling options for commercial fast breeder reactors

    International Nuclear Information System (INIS)

    The basic requirements of a fast reactor fuel handling system are noted as well as some of the basic principles and how some of those principles are achieved in practice. Several fuel handling options are outlined and certain advantages and disadvantages illustrated, the most attractive systems for commercial exploitation are noted. Note is made of features and processes that could be developed in the future to assist in the further advancement of fast reactor fuel handling systems. It is concluded that with the increased commitment, particularly in Europe, to the development of large fast reactor systems, fuel handling and fuel cycle costs can be reduced and thereby make a contribution to the further exploitation of the fast reactor principle. (author)

  15. Innovative modeling approaches for risk assessment in food safety

    Science.gov (United States)

    Food safety involves preventing foodborne illness by describing ways to properly handle, prepare and store food. Regulation of food safety is applied to companies that produce food. Thus, the goal of food safety regulation is to reduce human pathogens to acceptable levels at the processing plant t...

  16. Food, design, users: how to design food interaction modes

    OpenAIRE

    Allione, Cristina; Lerma, Beatrice; De Giorgi, Claudia

    2012-01-01

    Food is becoming a design material: its use and consumption along with the entire related scenario have changed. Food, in particular, is no longer of interest only to cooks and pastry chefs but also to designers, of food and otherwise. The design of the new "material-food" creates new sensory worlds: as a result, the taste is analysed as a new and unexpected experience. At the same time, food handling is another crucial aspect that has acquired growing importance: what is the consumer's behav...

  17. Asthma, guides for diagnostic and handling

    International Nuclear Information System (INIS)

    The paper defines the asthma, includes topics as diagnostic, handling of the asthma, special situations as asthma and pregnancy, handling of the asthmatic patient's perioperatory and occupational asthma

  18. SRV-automatic handling device

    International Nuclear Information System (INIS)

    Automatic handling device for the steam relief valves (SRV's) is developed in order to achieve a decrease in exposure of workers, increase in availability factor, improvement in reliability, improvement in safety of operation, and labor saving. A survey is made during a periodical inspection to examine the actual SVR handling operation. An SRV automatic handling device consists of four components: conveyor, armed conveyor, lifting machine, and control/monitoring system. The conveyor is so designed that the existing I-rail installed in the containment vessel can be used without any modification. This is employed for conveying an SRV along the rail. The armed conveyor, designed for a box rail, is used for an SRV installed away from the rail. By using the lifting machine, an SRV installed away from the I-rail is brought to a spot just below the rail so that the SRV can be transferred by the conveyor. The control/monitoring system consists of a control computer, operation panel, TV monitor and annunciator. The SRV handling device is operated by remote control from a control room. A trial equipment is constructed and performance/function testing is carried out using actual SRV's. As a result, is it shown that the SRV handling device requires only two operators to serve satisfactorily. The required time for removal and replacement of one SRV is about 10 minutes. (Nogami, K.)

  19. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  20. Implementation of a programme to market a complementary food supplement (Ying Yang Bao) and impacts on anaemia and feeding practices in Shanxi, China.

    Science.gov (United States)

    Sun, Jing; Dai, Yaohua; Zhang, Shuaiming; Huang, Jian; Yang, Zhenyu; Huo, Junsheng; Chen, Chunming

    2011-10-01

    In China, a full fat soy powder mixed with multiple micronutrient powders (Ying Yang Bao (YYB)) was developed, and the efficacy of YYB was shown in controlling anaemia and improving child growth and development. However, prior to 2008, there was no sustainable way to provide YYB to vulnerable populations, except through free distribution by the government. This study was to test the concept of public-private partnership (PPP) to deliver YYB and to evaluate the effectiveness of marketing YYB through PPP. Programme activities included development of a complementary food supplement (CFS) national standard, product concept test, product development and marketing, behavior change communication, monitoring and evaluation. Baseline and end-line surveys were used to evaluate product awareness, purchasing and the impacts of the project on anaemia and feeding practices. A Chinese CFS standard was approved. Caregivers and their 6- to-24-month-old children participated in the baseline (n=226) and the end-line survey (n=221). A concept test at the baseline survey showed that 78% of caregivers were willing to buy YYB at 0.1 USD. After developing the product and implementing the intervention for 8 months, 59.6% of surveyed caregivers purchased YYB. While not significant, the prevalence of anaemia was marginally lower at the end line (28.8%) than at the baseline (36.2%). For those purchasing YYB, the risk of anaemia was significantly reduced by 87% of odds (Paccess and use through market channels. The YYB project may be effective for reducing anaemia and improving feeding practices. PMID:21929638

  1. A Review on Quantitative Models for Sustainable Food Logistics Management

    Directory of Open Access Journals (Sweden)

    M. Soysal

    2012-12-01

    Full Text Available The last two decades food logistics systems have seen the transition from a focus on traditional supply chain management to food supply chain management, and successively, to sustainable food supply chain management. The main aim of this study is to identify key logistical aims in these three phases and analyse currently available quantitative models to point out modelling challenges in sustainable food logistics management (SFLM. A literature review on quantitative studies is conducted and also qualitative studies are consulted to understand the key logistical aims more clearly and to identify relevant system scope issues. Results show that research on SFLM has been progressively developing according to the needs of the food industry. However, the intrinsic characteristics of food products and processes have not yet been handled properly in the identified studies. The majority of the works reviewed have not contemplated on sustainability problems, apart from a few recent studies. Therefore, the study concludes that new and advanced quantitative models are needed that take specific SFLM requirements from practice into consideration to support business decisions and capture food supply chain dynamics.

  2. Cultural Eating Practices among Jordanians

    OpenAIRE

    Fwzieh Hammad; Omar Ershidat; Hala Bawadi; Zaid Al-Hamdan; Hiba Bawadi; Lana Agraib

    2012-01-01

    Culture has an enormous impact on individuals’ food choices and practices. This research aimed to screen cultural eating practices among Jordanians. Jordanian adults (N = 4750) completed a survey with regard to common eating practices in Jordan. Practices were classified into 4 themes, namely regular eating practices (7 practices), seasonal eating practices (4 practices), eating practices in social occasions (6 practices), and eating practices in religious occasions (10 practices). Interestin...

  3. Process for handling radioactive waste

    International Nuclear Information System (INIS)

    The process for handling radio-active waste, which occurs in the inspection areas of nuclear plants, for example, includes the collection of the radio-active waste inside the inspection areas in small containers. The loading of several small containers into mobile screened multiway containers, which can be stacked up, where the multiway containers are permitted for intermediate storage in a store, the transport and the stacking of a large number of multiway containers in a large container. This process simplifies the handling of radio-active waste and standardises the movement between those causing the waste and those treating the waste on the modular principle. (orig./HP)

  4. The handling of chemical data

    CERN Document Server

    Lark, P D; Bosworth, R C L

    1968-01-01

    The Handling of Chemical Data deals with how measurements, such as those arrived at from chemical experimentation, are handled. The book discusses the different kinds of measurements and their specific dimensional characteristics by starting with the origin and presentation of chemical data. The text explains the units, fixed points, and relationships found between scales, the concept of dimensions, the presentation of quantitative data (whether in a tabular or graphical form), and some uses of empirical equations. The book also explains the relationship between two variables, and how equatio

  5. Street foods in Accra, Ghana: how safe are they?

    Directory of Open Access Journals (Sweden)

    Patience Mensah

    2002-07-01

    Full Text Available OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or = 3 stools per day by 110 vendors (94.0%, but none associated diarrhoea with bloody stools; only 21 (17.9% associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4% were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%: 28 contained Bacillus cereus (5.5%, 163 contained Staphylococcus aureus (31.9% and 172 contained Enterobacteriaceae (33.7%. The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

  6. Street foods in Accra, Ghana: how safe are they?

    Directory of Open Access Journals (Sweden)

    Mensah Patience

    2002-01-01

    Full Text Available OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or = 3 stools per day by 110 vendors (94.0%, but none associated diarrhoea with bloody stools; only 21 (17.9% associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4% were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%: 28 contained Bacillus cereus (5.5%, 163 contained Staphylococcus aureus (31.9% and 172 contained Enterobacteriaceae (33.7%. The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

  7. A practice theoretical perspective on everyday dealings with environmental challenges of food consumption Une perspective théorique des pratiques alimentaires quotidiennes liées à la durabilité de la consommation

    OpenAIRE

    Bente Halkier

    2009-01-01

    Expectations concerning the contribution of ordinary consumers to solving a broad array of societal problems have risen. This is particularly prevalent in issues such as environmental sustainability and food consumption, where ordinary food routines are being challenged through mediatised discourses on the environmental responsibilities of food consumers. In this article, in order to discuss the potential of ordinary food consumers in contributing to sustainability, we start from a theoretica...

  8. Exploring the association between household food insecurity, parental self-efficacy, and fruit and vegetable parenting practices among parents of 5- to 8-year-old overweight children

    Science.gov (United States)

    Food insecurity may negatively impact children’s nutritional status by affecting parenting quality. Because parents have a strong influence on their children’s eating and food choices, examining the effects of food insecurity on parenting may provide important insights into obesity prevention effort...

  9. Sonic ingredients in television food programmes

    Directory of Open Access Journals (Sweden)

    Charlotte Rørdam Larsen

    2013-12-01

    Full Text Available The main focus of this article is the use, significance, and role of sound in food and food travel programmes, exemplified by cooking programmes broadcast on Danish television – public service and commercial channels. The aim is to demonstrate how sound and music in this kind of programme plays an important part mediating both the cooking and the kitchen as wellordered and well organized. The use of music represents flow, but refers also to locality, globality and identity, and is often linked to the notions of nostalgia, tradition and authenticity, and contributes to an aesthetization of food programmes as it forms part of the performance and presentation of meals. The early kitchen programmes emphasized on information, as a kind of living cooking books as the idea was to enlighten the housewives and their practices by challenging their common sense choices introducing a more French inspired kitchen. In relation to such kitchen programmes todays cooking programmes seem to appeal to a broader sensibility as they present us to the possibilities of modern life, and the chefs’ multisensuorious performances underlines this – often induced by the sound. It is through the sounds in food programmes that an authentic experience of taste and smell is mediated to the viewer: both through the lustful, approving sounds made by presenters and through the cooks’ handling of raw materials. What looks delicious, also smells and tastes delicious – mediated through sound.

  10. Need for a uniform system of control for ensuring acceptance of irradiated food in trade

    International Nuclear Information System (INIS)

    As national and international trade in food increases, and as markets become more knowledgeable and demanding, all food preservation techniques must be applied in a consistent, uniform manner using recognized systems of control. Such systems are particularly relevant to irradiation since inspection of the final product cannot reveal previous handling or the treatment applied. Several UN agencies provide governments with food control assistance. FAO has a major programme to provide assistance and training on food laws and regulations, on food laboratories and inspection systems, on monitoring of contaminants, and on the formulation of national strategies for the control of food quality. Other agencies have specialized programmes relating to their primary interest. For example, the WHO focuses on food safety, both chemical and microbiological. It also promotes processes, such as irradiation which can make a contribution to primary health care. The IAEA has training and support programmes for the appropriate use of nuclear techniques in food and agriculture. Together, the three agencies support the work of the International Consultative Groups on Food Irradiation (ICGFI) which provides codes of Good Irradiation Practice, guidelines, training courses and inventories of use to regulators and industry. The key areas for control in food irradiation facilities are the design, construction and operation of the facility; personnel training; raw materials; product processing, including packaging materials; record maintenance; and the environmental impact of the overall operation. (author). 6 refs

  11. Software for handling MFME1

    International Nuclear Information System (INIS)

    The report deals with SEMFIP, a computer code for determining magnetic field measurements. The program is written in FORTRAN and ASSEMBLER. The preparations for establishing SEMFIP, the actual measurements, data handling and the problems that were experienced are discussed. Details on the computer code are supplied in an appendix

  12. Sustainable Development of Food Safety

    DEFF Research Database (Denmark)

    Fabech, B.; Georgsson, F.; Gry, Jørn; Hansson, S. Ö.; Krüger, L. C.; Melhuus, B.; Wallin, H.

    to food safety - Strengthen efforts against zoonoses and pathogenic microorganisms - Strengthen safe food handling and food production in industry and with consumers - Restrict the occurrence of chemical contaminants and ensure that only well-examined production aids, food additives and flavours are......-house control - Strengthen scientific knowledge of food safety - Strengthen consumer knowledge The goals for sustainable development of food safety are listed from farm to fork". All of the steps and areas are important for food safety and consumer protection. Initiatives are needed in all areas. Many of the...... needed in other areas. It should be emphasized that an indicator will be an excellent tool to assess the efficacy of initiatives started to achieve a goal. Conclusions from the project are: - Sustainable development in food safety is important for humanity - Focus on the crucial goals would optimize the...

  13. Open Network Handles Implemented in DNS

    OpenAIRE

    O'Donnell, Michael J.

    2003-01-01

    An Open Network Handle System (ONHS) provides an intermediate level of service between IP numbers and domain names. A handle adheres permanently to an owner, who may assign and reassign it to different addresses at will. But a handle is a number, carrying no significance in natural language. Any user desiring a handle may generate one from a public key. This memo describes a simple implementation of an Open Network Handle System using the security extensions to the Domain Na...

  14. Improving Program Correctness with Atomic Exception Handling

    OpenAIRE

    Fetzer, Christof; Felber, Pascal

    2010-01-01

    Exception handling is a powerful mechanisms for dealing with failures at runtime. It simplifies the development of robust programs by allowing the programmer to implement recovery actions and tolerate non-fatal errors. Yet, exception handling is difficult to get right! The complexity of correct exception handling is a major cause for incorrect exception handling. It is therefore important to reduce the complexity of writing exception handling code while, at the same time, making sure it is co...

  15. Evaluative Practices in the Culinary Field : A Case of Restaurant Rankings

    DEFF Research Database (Denmark)

    Christensen, Bo; Strandgaard, Jesper

    2011-01-01

    This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best Restaurant’ list organized by the English based Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their food, service, physical setting and so forth) but in different ways through different practices and means, and with somewhat different results.

  16. Evaluation of microbial loads and the effects of antimicrobial sprays in postharvest handling of California walnuts.

    Science.gov (United States)

    Frelka, John C; Harris, Linda J

    2015-06-01

    Changes in aerobic plate count (APC) and Escherichia coli/coliform count (ECC) of inshell walnuts and walnut kernels were evaluated during commercial harvest and postharvest handling. APC and ECC for inshell walnuts collected from the tree were 6 and 4 log CFU/nut, respectively; counts increased by 1 log during harvest and hulling and decreased by 1 log during drying. Application of up to 200 ppm peracetic acid after hulling with or without a subsequent 2% lauric arginate spray reduced APC and ECC by less than 1 log CFU/nut; counts were not significantly different from the water control. A decrease in shell integrity was evident after drying: visible shell damage increased from 4 to 47% of walnuts after drying. Counts on kernels extracted from visibly intact walnuts from the tree were near the limit of detection (1.7 log CFU/nut). These counts increased by at least 1.4 log CFU/nut after hulling for both thin- and hard-shell cultivars. Microbial populations were 1.6-2.2 log CFU/nut higher for kernels from walnuts with broken shells than for kernels from walnuts with visibly intact shells before, but not after, drying. A better understanding of how microbial populations are affected by postharvest handling practices is important in the development of walnut-specific food safety programs. PMID:25791001

  17. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations......Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand is....../implications – The study has focused on the demand for raw eggs. Responses to food safety news may differ across foods. Furthermore, the study abstracts from possible cross-effects of safety news concerning other foods. Practical implications – The findings may be utilized for optimization of the timing and...

  18. Guidelines for safe handling, use and disposal of nanoparticles

    Science.gov (United States)

    Amoabediny, G. H.; Naderi, A.; Malakootikhah, J.; Koohi, M. K.; Mortazavi, S. A.; Naderi, M.; Rashedi, H.

    2009-05-01

    Health, safety and environmental (HSE) risks of a technology is an inseparable part of it which threatens all exposed employees. It has been proved for many years that exposure to particles, in an occupational setting, could be linked with the onset of lung diseases, such as pneumoconiosis, chronic obstructive pulmonary disease (COPD), and mesotelioma and lung cancer. Nanoparticles, due to their unique characteristics including; small size, shape, high surface area, charge, chemical properties, solubility, and degree of agglomeration can cross cell boundaries or pass directly from the lungs into the blood stream and ultimately reach to all of the organs in the body. This is the reason why they may pose higher risk than the same mass and material of larger particles. Moreover, biodegradation of nanoparticles by some kinds of fungi (like wood decay fungi) may result in metabolites which may be toxic to microorganisms under aerobic and anaerobic conditions. Bacteria and living cells can take up nanoparticles, providing the basis for potential bioaccumulation in the food chain. Considering Iran's prominent position in nanotechnologies and fast-growing in research and industrial activities, controlling nanoparticles related HSE risks should be highly considered. In general, there are three main approaches to risk and exposure control: engineering techniques, administrative means and personal protective equipments. These complementary approaches especially engineering techniques should be considered starting with the design stage of an industrial process. Administrative means of control constitute an additional approach when the other methods have not achieved the expected control levels. Administrative means of control must never substitute for engineering techniques, which always be performed according to standard practices. In some situations, due to insufficiently advanced technology and prohibitive costs, engineering measerus can not be implemended. In these situations, performing administrative means of control constitute other ways of limiaiting the occupational exposure risks. Accordingly, to minimize the risks from know and unknown health, safety and invironment hazards in research and occupational setting of the country, guideline for safe handling, use and disposal of manopractical has provided.

  19. Guidelines for safe handling, use and disposal of nanoparticles

    International Nuclear Information System (INIS)

    Health, safety and environmental (HSE) risks of a technology is an inseparable part of it which threatens all exposed employees. It has been proved for many years that exposure to particles, in an occupational setting, could be linked with the onset of lung diseases, such as pneumoconiosis, chronic obstructive pulmonary disease (COPD), and mesotelioma and lung cancer. Nanoparticles, due to their unique characteristics including; small size, shape, high surface area, charge, chemical properties, solubility, and degree of agglomeration can cross cell boundaries or pass directly from the lungs into the blood stream and ultimately reach to all of the organs in the body. This is the reason why they may pose higher risk than the same mass and material of larger particles. Moreover, biodegradation of nanoparticles by some kinds of fungi (like wood decay fungi) may result in metabolites which may be toxic to microorganisms under aerobic and anaerobic conditions. Bacteria and living cells can take up nanoparticles, providing the basis for potential bioaccumulation in the food chain. Considering Iran's prominent position in nanotechnologies and fast-growing in research and industrial activities, controlling nanoparticles related HSE risks should be highly considered. In general, there are three main approaches to risk and exposure control: engineering techniques, administrative means and personal protective equipments. These complementary approaches especially engineering techniques should be considered starting with the design stage of an industrial process. Administrative means of control constitute an additional approach when the other methods have not achieved the expected control levels. Administrative means of control must never substitute for engineering techniques, which always be performed according to standard practices. In some situations, due to insufficiently advanced technology and prohibitive costs, engineering measerus can not be implemended. In these situations, performing administrative means of control constitute other ways of limiaiting the occupational exposure risks. Accordingly, to minimize the risks from know and unknown health, safety and invironment hazards in research and occupational setting of the country, guideline for safe handling, use and disposal of manopractical has provided.

  20. Better fuel handling system performance through improved elastomers and seals

    International Nuclear Information System (INIS)

    In the area of elastomers, tests have identified specific compounds that perform well in each class of CANDU service. They offer gains in service life, sometimes by factors of ten or more. Moreover, the aging characteristics of these specific compounds are being thoroughly investigated, whereas many elastomers used previously were either non-specific or their aging was unknown. In this paper the benefits of elastomer upgrading, as well as the deficiencies of current station elastomer practices, are discussed in the context of fuel handling equipment. Guidelines for procurement, storage, handling and condition monitoring of elastomer seals are outlined. (author). 3 figs

  1. Protocols for Handling Messages Between Simulation Computers

    Science.gov (United States)

    Balcerowski, John P.; Dunnam, Milton

    2006-01-01

    Practical Simulator Network (PSimNet) is a set of data-communication protocols designed especially for use in handling messages between computers that are engaging cooperatively in real-time or nearly-real-time training simulations. In a typical application, computers that provide individualized training at widely dispersed locations would communicate, by use of PSimNet, with a central host computer that would provide a common computational- simulation environment and common data. Originally intended for use in supporting interfaces between training computers and computers that simulate the responses of spacecraft scientific payloads, PSimNet could be especially well suited for a variety of other applications -- for example, group automobile-driver training in a classroom. Another potential application might lie in networking of automobile-diagnostic computers at repair facilities to a central computer that would compile the expertise of numerous technicians and engineers and act as an expert consulting technician.

  2. Food and Nutrition Information Center

    Science.gov (United States)

    ... Nutrition Information Center - a leader in food and human nutrition information dissemination since 1971 - provides credible, accurate, and practical resources for nutrition and health professionals, educators, government personnel ...

  3. Using irradiation for preservation of foods and agricultural commodities in Malaysia

    International Nuclear Information System (INIS)

    The National Agricultural Policy was formulated to draw the guideline for the development of Malaysian agriculture until 2000. The most important aspect of the policy is to encourage the agricultural sector to increase productivity in order to attain self-sufficiency and to promote export. To increase agricultural and food production, it is necessary to upgrade the quality and to reduce postharvest loss. The food preservation during handling, processing and storage is important, and the current preservation methods emphasize the improvement in handling, drying, chilling, freezing and the use of chemicals. The technology of food irradiation was introduced only at the research level in Malaysia in 1974. Presently, UTN (Unit Tenaga Nuklear) has a semi-commercial Co-60 facility suitable for the research and development of food irradiation. The commercial use of irradiation and the marketing of treated agricultural and food products are still prohibited. The objective of this paper is to review briefly the possibility of the practical application of food irradiation in Malaysia. The irradiation of rice, black and white pepper, frozen shrimps, cocoa, fruits and vegetables is discussed. (K.I.)

  4. STUDY ON FOOD QUALITY

    OpenAIRE

    Monica Delia Domnica

    2013-01-01

    Speciality literature and studies prove that more often than not, consumers do not attach great importance to food quality, therefore many errors occur with rather serious consequences on the consumer. Consumers should be much better educated and informed regarding food quality, both from a theoretical and a practical perspective. As a result, perhaps, if the consumer has information regarding food quality, for example in terms of nutritional, sensorial, hygienic and aesthetic aspects, he wil...

  5. Crystal handling at low temperatures

    OpenAIRE

    Kottke, Thomas; Stalke, Dietmar

    1993-01-01

    The cooling of a crystal in combination with the use of a protecting oil facilitates the handling and transfer to a diffractometer of even very sensitive material. The method is explained and the required device is described in this work. Basic advantages of the technique are simplicity and freedom of access to the sample without the need for sophisticated glassware. Therefore, this technique, suitable for crystal manipulation in the temperature range between room temperature and 193 K, is...

  6. Incidence Handling and Response System

    OpenAIRE

    Kalbande, Prof. Dhananjay R.; Thampi, Dr. G. T.; Singh, Manish

    2009-01-01

    A computer network can be attacked in a number of ways. The security-related threats have become not only numerous but also diverse and they may also come in the form of blended attacks. It becomes difficult for any security system to block all types of attacks. This gives rise to the need of an incidence handling capability which is necessary for rapidly detecting incidents, minimizing loss and destruction, mitigating the weaknesses that were exploited and restoring the com...

  7. Default handling in incremental generation

    OpenAIRE

    Harbusch, Karin; Kilger, Anne; Kikui, Gen-ichiro

    1994-01-01

    Natural language generation must work with insufficient input. Underspecifications can be caused by shortcomings of the component providing the input or by the preliminary state of incrementally given input. The paper aims to escape from such dead-end situations by making assumptions. We discuss global aspects of default handling. Two problem classes for defaults in the incremental syntactic generator VM-GEN are presented to substantiate our discussion.

  8. Remote handling innovation from fusion

    International Nuclear Information System (INIS)

    The paper demonstrates a proactive approach to remote maintenance, involving the design of plant conducive to remote handling, design of retrofit systems, use of graphic computer simulation to look at maintenance options, and the integration of state-of-the-art technology as warranted. Work performed by SPAR ATSG on magnetic confinement fusion, and for the US Environmental Restoration Program, is used to illustrate the approach. 7 refs., 8 figs

  9. International handling of fissionable material

    International Nuclear Information System (INIS)

    The opinion of the ministry for foreign affairs on international handling of fissionable materials is given. As an introduction a survey is given of the possibilities to produce nuclear weapons from materials used in or produced by power reactors. Principles for international control of fissionable materials are given. International agreements against proliferation of nuclear weapons are surveyed and methods to improve them are proposed. (K.K.)

  10. Experience in handling concentrated tritium

    International Nuclear Information System (INIS)

    The notes describe the experience in handling concentrated tritium in the hydrogen form accumulated in the Chalk River Nuclear Laboratories Tritium Laboratory. The techniques of box operation, pumping systems, hydriding and dehydriding operations, and analysis of tritium are discussed. Information on the Chalk River Tritium Extraction Plant is included as a collection of reprints of papers presented at the Dayton Meeting on Tritium Technology, 1985 April 30 - May 2

  11. Waste battery collection and handling

    OpenAIRE

    Degenek, Marko

    2010-01-01

    In the following thesis, we focused on waste battery collection and handling. Since batteries are known for their possible containing of dangerous substances, it seems sensible to collect and reuse them - not only from the perspective of economy, but also when it comes to regaining some valuable raw materials. That is why the battery issue is not only topical, but also in need of thorough analysis and discussion. Wrongly disposed batterries are a huge environmental issue, since they pollute g...

  12. Food irradiation control

    International Nuclear Information System (INIS)

    A brief review is given of the control and monitoring of food irradiation with particular emphasis on the UK situation. After describing legal aspects, various applications of food irradiation in different countries are listed. Other topics discussed include code of practice for general control for both gamma radiation and electron beam facilities, dose specification, depth dose distribution and dosimetry. (U.K.)

  13. Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

    Science.gov (United States)

    Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

    2009-01-01

    Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

  14. FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

    OpenAIRE

    Danijela Tadic; Miladin Stefanovic

    2007-01-01

    HACCP (Hazard Analysis Critical Control Points) is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established principles. This paper proposes fuzzy approach in establishing critical limits in process of ensuring food safety.

  15. Food additives

    Science.gov (United States)

    ... to food-producing animals, such as chickens and cows Antioxidants in oily or fatty foods Artificial sweeteners, ... the FDA Center for Food Safety and Applied Nutrition (CFSAN) about any reactions you have to food ...

  16. System simulation on fractionation radiation doses and radioisotope handling in Nuclear medicine

    International Nuclear Information System (INIS)

    This paper describes the practical and theoretical learning of students from Medical Physics course at the Fundacao Universidade Federal do Rio Grande (FURG) on fractionation radiation doses, radioisotope handling and elution of molybdenum generators (Mo-99) / technetium (Tc -99m)

  17. The impact of food regulation on the food supply chain.

    Science.gov (United States)

    Aruoma, Okezie I

    2006-04-01

    Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer. PMID:16483706

  18. The impact of food regulation on the food supply chain

    International Nuclear Information System (INIS)

    Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, 'a hazard' is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer

  19. Early handling reduces vulnerability of rats to activity-based anorexia.

    Science.gov (United States)

    Carrera, O; Gutiérrez, E; Boakes, R A

    2006-11-01

    Resistance to restricted feeding with and without wheel access was tested in rats handled (H) for 20 days since birth. Weight loss produced by 1.5-hr restricted food access was less in H than in non-handled (NH) males when tested aged 41 days. At this age combining food restriction with access to a running wheel (a procedure commonly known as activity-based anorexia, ABA) produced very rapid weight loss and no effect of handling was detected. When 75-day females were tested in the same way, under the ABA procedure H rats took longer than NH controls to reach the removal criterion. Simply restricting food access in these females produced variable weight loss, without detection of any handling effect. No differences in food intake or running were detected between H and NH rats in either males or females. In conclusion, handling seems to have a direct effect on rats' later response to either food deprivation alone or to an ABA procedure. PMID:17016834

  20. HMSRP Hawaiian Monk Seal Handling Data

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains records for all handling and measurement of Hawaiian monk seals since 1981. Live seals are handled and measured during a variety of events...