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Sample records for food handling practices

  1. Factors affecting food handling Practices among food handlers of Dangila town food and drink establishments, North West Ethiopia

    Tessema, Ayehu Gashe; Gelaye, Kassahun Alemu; Chercos, Daniel Haile

    2014-01-01

    Background Food borne diseases are major health problems in developed and developing countries including Ethiopia. The problem is more noticeable in developing countries due to prevailing poor food handling and sanitation practices, inadequate food safety laws, weak regulatory systems, lack of financial resources to invest on safer equipments, and lack of education for food handlers. Methods The objective of this study was to assess food handling practice and associated factors among food han...

  2. Survey of domestic food handling practices in New Zealand.

    Gilbert, S E; Whyte, R; Bayne, G; Paulin, S M; Lake, R J; van der Logt, P

    2007-07-15

    The purpose of this survey was to obtain information on the domestic meat and poultry handling practices of New Zealanders in order to support the development of quantitative risk models, as well as providing data to underpin food safety campaigns to consumers. A sample of 1000 New Zealand residents, over 18 years of age, were randomly selected from the electoral roll and asked to participate in a national postal food safety study during 2005. Three hundred and twenty six respondents completed and returned questionnaires containing usable answers, and most of these respondents 'always' prepared the main meal within the household. The majority of meat (84.6%) and poultry (62.9%) purchased by New Zealanders was fresh (rather than frozen), and most consumers (94.4%) claimed that the time taken from food selection to reaching their home was 1 h or less. The majority (approximately 64%) of fresh meat and poultry was frozen in the home and the most favoured method of thawing was at room temperature for up to 12 h. The most common time period for storing cooked or raw meat and poultry in domestic refrigerators was up to 2 days. Most survey respondents preferred their meat and poultry to be cooked either medium or well done. The most popular cooking method for chicken was roasting or baking, while most respondents preferred to pan-fry steak/beef cuts, minced beef or sausages/hamburgers. The potential for undercooking was greatest with pan-fried steak with 19.8% of respondents preferring to consume this meat raw or rare. In answer to questions relating to food handling hygiene practices, 52.2% of respondents selected a hand washing sequence that would help prevent cross contamination. However, it was estimated that 41% and 28% of respondents would use knives and kitchen surfaces respectively in a manner that could allow cross contamination. The data in this survey are self-reported and, particularly for the hygiene questions, respondents may report an answer that they

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

    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...

  4. Safe food handling: knowledge, perceptions, and self-reported practices of Turkish consumers

    Aygen, Fatma Gül

    2012-01-01

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

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

    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...

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

    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

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

    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. SAFE HANDLING OF FOODS

    Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

  9. Practices of Handling

    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...... 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 Schön (1984), but about reflection as action. Below the methodological macro level of handling, the paper...

  10. Development of Safe Food Handling Guidelines for Korean Consumers.

    Kang, Hee-Jin; Lee, Min-Woo; Hwang, In-Kyeong; Kim, Jeong-Weon

    2015-08-01

    The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea. The survey results revealed gaps between the knowledge or practices of Korean consumers and scientific evidence pertaining to safe food handling practices. Based on these findings, a leaflet on safe food handling guidelines was developed in accordance with Korean food culture. These guidelines suggest personal hygiene practices as well as fundamental principles and procedures for safe food handling from the stage of food purchase to that of keeping leftover dishes. A pilot application study with 50 consumers revealed that the guidelines effectively improved Korean consumers' safe food handling practices, suggesting that they can serve as practical educational material suitable for Korean consumers. PMID:26219368

  11. 21 CFR 1250.35 - Health of persons handling food.

    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...

  12. Irradiated food: too hot to handle?

    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)

  13. Problems of food handling and trade in ASEAN

    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)

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

    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

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

    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...

  16. Handling of bulk solids theory and practice

    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

  17. Food Safety Posters for Safe Handling of Leafy Greens

    Rajagopal, Lakshman; Arendt, Susan W.; Shaw, Angela M.; Strohbehn, Catherine H.; Sauer, Kevin L.

    2016-01-01

    This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating…

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

    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...

  19. 76 FR 50740 - Draft Guidance for Industry and Food and Drug Administration Staff; Procedures for Handling...

    2011-08-16

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Procedures for Handling Section 522 Postmarket Surveillance Studies; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  20. Ground beef handling and cooking practices in restaurants in eight 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

  1. Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp.

    Hoelzl, C; Mayerhofer, U; Steininger, M; Brüller, W; Hofstädter, D; Aldrian, U

    2013-03-01

    Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases. PMID:23462086

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

    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.

  3. Practical Evaluation and Handling of Patients with Irritable Bowel Syndrome

    Bodil Ohlsson

    2012-01-01

    Irritable bowel syndrome (IBS) is a functional bowel disorder by unknown aetiology. Several reviews are written about pharmacological and psychological treatment of the disease. Nevertheless, healthcare professionals consider these patients difficult to handle in daily practice. There is an uncertainty about how to measure symptoms and to evaluate the effect of any given treatment. In the absence of objective markers, professionals feel unsure of how to manage the condition and the patients d...

  4. Food hygiene practices in different food establishments

    Djeki, I.; Smigic, N.; Kalogianni, E.P.; Rocha, Ada; Zamioudi, L.; Pacheco, A. (A.)

    2014-01-01

    The aim of this study was to investigate three dimensions of food hygiene in three European cities -Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene indifferent food establishments supplying food direct to consumers. A total of 91 food businesses wereincluded in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. Inparallel with scoring the premises, the second dimension of the study was to examine the o...

  5. Food hygiene practices in different food establishments

    Djekic, I; Smigic, N.; Kalogianni, EP; Rocha, Ada; Zamioudi, L; Pacheco, R.

    2014-01-01

    The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the...

  6. Practical Evaluation and Handling of Patients with Irritable Bowel Syndrome

    Bodil Ohlsson

    2012-12-01

    Full Text Available Irritable bowel syndrome (IBS is a functional bowel disorder by unknown aetiology. Several reviews are written about pharmacological and psychological treatment of the disease. Nevertheless, healthcare professionals consider these patients difficult to handle in daily practice. There is an uncertainty about how to measure symptoms and to evaluate the effect of any given treatment. In the absence of objective markers, professionals feel unsure of how to manage the condition and the patients do not feel that they are taken seriously. The development of the short, self-reported questionnaire, Visual Analogue Scale for Irritable Bowel Syndrome (VAS-IBS, offers a practical guide to objective measurement of symptoms and effect of given treatments into numerical values in the daily practice.

  7. Good Postharvest-handling Application of Corn in Supporting Food Self-Sufficiency in Indonesia

    Zainal

    2015-01-01

    Corn is one of potential commodity to support food self-sufficiency in Indonesia. Some regions use corn as alternative food substituting rice. The corn production tend to increase every year. However, the quality is still low because of poor postharvest-handling. The objective of this research was to compare the corn quality from different postharvest-handling between farmers and the good handling method. The observed parameters were the moisture, the damage grain, the broken grain, and the a...

  8. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy

    H.K. Adesokan; RAJI, A.O.Q.

    2014-01-01

    Summary Introduction. Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. Methods. This cross sectional st...

  9. Water handling, sanitation and defecation practices in rural southern India: a knowledge, attitudes and practices study.

    Banda, Kalyan; Sarkar, Rajiv; Gopal, Srila; Govindarajan, Jeyanthi; Harijan, Bhim Bahadur; Jeyakumar, Mary Benita; Mitta, Philip; Sadanala, Madhuri Evangeline; Selwyn, Tryphena; Suresh, Christina Rachel; Thomas, Verghese Anjilivelil; Devadason, Pethuru; Kumar, Ranjit; Selvapandian, David; Kang, Gagandeep; Balraj, Vinohar

    2007-11-01

    Diarrhoea and water-borne diseases are leading causes of mortality in developing countries. To understand the socio-cultural factors impacting on water safety, we documented knowledge, attitudes and practices of water handling and usage, sanitation and defecation in rural Tamilnadu, India, using questionnaires and focus group discussions, in a village divided into an upper caste Main village and a lower caste Harijan colony. Our survey showed that all households stored drinking water in wide-mouthed containers. The quantity of water supplied was less in the Harijan colony, than in the Main village (Pwater with diarrhoea, attributing it to 'heat', spicy food, ingesting hair, mud or mosquitoes. Among 97 households interviewed, 30 (30.9%) had toilets but only 25 (83.3%) used them. Seventy-two (74.2%) of respondents defecated in fields, and there was no stigma associated with this traditional practice. Hand washing with soap after defecation and before meals was common only in children under 15 years (86.4%). After adjusting for other factors, perception of quantity of water received (Psanitation. PMID:17765275

  10. Control of food irradiation facilities and good irradiation practices

    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

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

    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

  12. Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.

    Maughan, Curtis; Chambers Iv, Edgar; Godwin, Sandria; Chambers, Delores; Cates, Sheryl; Koppel, Kadri

    2016-06-01

    Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs. PMID:27296601

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

    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

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

    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

  15. Environmental Implications of Dynamic Policies on Food Consumption and Waste Handling in the European Union

    Michael Martin; Lina Danielsson

    2016-01-01

    This study will review the environmental implications of dynamic policy objectives and instruments outlined in the European Union 7th Framework Programme (EU-FP7) Project DYNAmic policy MIXes for absolute decoupling of EU resource use from economic growth (DYNAMIX) to address reductions in food consumption, food waste and a change in waste handling systems. The environmental implications of reductions in protein intake, food waste reductions, food waste management and donations are addressed ...

  16. Food practices among Trinidadian children.

    Chopra, J G; Gist, C A

    1966-12-01

    The dietary and feeding practices of mothers belonging to 2 major ethnic groups in Trinidad, the Negroes and the East Indians, were studied. 106 mothers were interviewed: 68 Negroes (38 with infants under 1 year of age, and 30 in the 1-5 year age group) and 38 East Indians (19 offspring in each category). Very few infants under 1 year of age were exclusively breastfed for a period varying from 4-12 weeks. The rest were given bottled milk mixed with arrowroot or parched flour during daytime and breast milk at night. It appears that the practice of breastfeeding is gradually declining among Trinidadian mothers. Partial breastfeeding or supplementary milk is the sole source of animal protein for young infants, frequently accompanied by orange juice or parched flour. Sweetened condensed milk is still being used by some mothers because of its relative cheapness, easy availability, and good storing qualities. Supplementary feedings often started in late infancy include gruels made from arrowroot, parched flour, and cereal. Weaning foods consisted primarily of arrowroot, potatoes, lentil soups, pumpkin, carrots, and fruits in season. As the child gets older, milk and milk products, meat, and other high quality protein are consumed very infrequently. A disappointing observation was the low consumption of readily available green and yellow vegatables. The main nutritional disorders seen in infancy are marasmus and anemia, mainly due to protein and iron deficiencies; severe cases of other types of nutritional disorders are rare. Although there is a certain degree of uniformity in the dietary patterns of children and the methods of feeding them during the weaning period, there are also a number of variations depending on locality, race, religion, agricultural methods, and resources of the soil. Arrowroot is the mainstay of the Negro infant's diet, while parched flour or sago is consumed by an East Indian infant more frequently. East Indian mothers also breastfed less

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

    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

  18. A practical guide to handling laser diode beams

    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...

  19. Commercial food irradiation in practice

    Dutch research showed great interest in the potential of food irradiation at an early stage. The positive research results and the potential applications for industry encouraged the Ministry of Agriculture and Fisheries to construct a Pilot Plant for Food Irradiation. In 1967 the Pilot Plant for Food Irradiation in Wageningen came into operation. The objectives of the plant were: research into applications of irradiation technology in the food industry and agricultural industry; testing irradiated products and test marketing; information transfer to the public. (author)

  20. Food safety at home: knowledge and practices of consumers.

    Langiano, Elisa; Ferrara, Maria; Lanni, Liana; Viscardi, Viviana; Abbatecola, Angela Marie; De Vito, Elisabetta

    2012-02-01

    AIM: To define food safety and risk perception of foodborne diseases in the private home setting and identify specific behaviours during food purchase, storage and preparation in a large survey study. SUBJECT AND METHODS: A large sample of individuals (n = 1,000) living in the area of Cassino, Italy, volunteered to participate in the study. All participants were randomly recruited and underwent a questionnaire-based interview at their home regarding food-safety measures. Logistic regression analyses were used to test for correlations between demographic characteristics and knowledge/behaviours of food diseases. Risks of hazardous practices in the home were calculated according to educational, physical, occupational and marital status. All analyses were performed using the EPIINFO 3.5 statistical program. RESULTS: Our data showed that there was an insufficient amount of knowledge regarding foodborne diseases and pathogens. In most families, we found that there was a lack of correct adherence to food hygiene, mainly due to errors during both food preparation and storage. There was a higher risk for food safety errors in families with children, older persons and pregnant women. CONCLUSION: Our findings confirm that the home environment represents an important site for the spread of pathogens responsible for foodborne diseases. In order to adopt good hygiene practices in the home setting, consumers need to be informed about safety procedures of domestic food handling, storage and preparation. PMID:22347771

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

    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.

  2. Food discard practices of householders.

    Van Garde, S J; Woodburn, M J

    1987-03-01

    Food discard patterns and reasons were determined for a sample of 243 households in Oregon. Personal interviews were conducted, and 7-day records of discards were collected. Discards over a 3-day period also were collected from a subsample of 50. The householder's estimate of amount, converted from measures to grams using food composition tables, was found to be 97% of the actual grams of food, as weighed in the laboratory. Households discarded an average of 1,587 gm ($2.88) food in a 7-day period on the basis of the 79% completed usable records. Major reasons were poor quality for fruits and vegetables; storage time for meat, fish, and poultry; non-use of leftovers for combination dishes; and plate waste for cereals and dairy products. Twenty-nine percent of the discarded food (by cost) was considered to be unsafe to eat by the householder. Aesthetic factors dominated decisions by the 18- to 25-year age group, but experiences related to food storage were the basis for decisions by half of the respondents more than 65 years old. Discards increased with number of members in the household and were influenced by age of children. Household income was not linearly related to amount of discard. As household refrigerator temperatures increased from 1.7 degrees C to 20 degrees C, the amount of discards also increased. Consumers generally lacked criteria for evaluating the safety of foods. PMID:3819252

  3. Asymmetry in food handling behavior of a tree-dwelling rodent (Sciurus vulgaris.

    Nuria Polo-Cavia

    Full Text Available Asymmetry in motor patterns is present in a wide variety of animals. Many lateralized behaviors seem to depend on brain asymmetry, as it is the case of different tasks associated to food handling by several bird and mammal species. Here, we analyzed asymmetry in handling behavior of pine cones by red squirrels (Sciurus vulgaris. Red squirrels devote most of their daily activity to feeding, thus this species constitutes an appropriate model for studying asymmetry in food processing. We aimed to explore 1 the potential lateralization in handling of pine cones by squirrels, 2 the dominant pattern for this behavior (left- vs. right-handed, and 3 whether this pattern varies among populations and depending on the pine tree species available. Results revealed that red squirrels handle pine cones in an asymmetrical way, and that direction of asymmetry varies among populations and seems to be determined more by local influences rather than by the pine tree species.

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

    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

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

    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)

  6. Food Irradiation Regulations And Code Of Practice

    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

  7. Different ways to handle topography in practical geoid determination

    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...

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

    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...

  9. Uranium hexafluoride: A manual of good handling practices

    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

  10. 21 CFR 1250.45 - Food handling facilities on railroad conveyances.

    2010-04-01

    ... INTERSTATE CONVEYANCE SANITATION Equipment and Operation of Land and Air Conveyances § 1250.45 Food handling... for hand and face washing only: Provided, however, That where the kitchen and pantry on a dining car... them lavatory facilities shall be provided in both the kitchen and the pantry. (d) Wherever toilet...

  11. Vaccine storage and handling. Knowledge and practice in primary care physicians' offices.

    L. Yuan; Daniels, S.; Naus, M.; Brcic, B.

    1995-01-01

    OBJECTIVE: To assess the knowledge and practice of vaccine storage and handling in primary care physicians' offices. DESIGN: A cross-sectional study was conducted from August to December 1992. Staff responsible for vaccine storage were interviewed about their knowledge and practices of vaccine handling and storage. Refrigerators were inspected to document refrigerator temperature and vaccine storage conditions. SETTING: General and pediatric practices in 12 regions of Ontario. PARTICIPANTS: P...

  12. Different ways to handle topography in practical geoid determination

    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...... topography was represented by either a detailed (100 m) or a coarse (1000 m) digital terrain model. The inclusion of bathymetry in the terrain model was also investigated. Even if two different methods were used, they produced almost identical results at the 5 cm level in the mountains, but small systematic...

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

    Jairo F. Pereira; Katherine Erazo; Carolina Blanco; Mary H. Burbano; Mariela García; Diaz, Luis F.; Patricia Torres; Luis F. Marmolejo

    2010-01-01

    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 mana...

  14. Environmental Implications of Dynamic Policies on Food Consumption and Waste Handling in the European Union

    Michael Martin

    2016-03-01

    Full Text Available This study will review the environmental implications of dynamic policy objectives and instruments outlined in the European Union 7th Framework Programme (EU-FP7 Project DYNAmic policy MIXes for absolute decoupling of EU resource use from economic growth (DYNAMIX to address reductions in food consumption, food waste and a change in waste handling systems. The environmental implications of reductions in protein intake, food waste reductions, food waste management and donations are addressed using a life cycle approach to find the greenhouse gas (GHG emissions, land use and water consumption. Data are provided from the Statistics Division of the Food and Agriculture Organization (FAOSTAT food balance sheets for the European Union (EU with a base year of 2010 and life cycle inventory (LCI data from a meta-study of available GHG, land use and water consumption data for major food products. The implications are reviewed using a number of scenarios for the years 2030 and 2050 assuming policy instruments are fully effective. Results indicate that reductions in animal-based protein consumption significantly reduce environmental impacts, followed thereafter by reductions in food waste (assuming this also reduces food consumption. Despite the positive implications the policy mixes may have for targets for decoupling, they are not enough to meet GHG emissions targets for the EU outlined in the DYNAMIX project, although land and water use have no significant change compared to 2010 levels.

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

    Omang, O.C.D.; Forsberg, René

    2000-01-01

    three methods were used with the geopotential model Earth Gravity Model (1996) (EGM96) as a reference, and the results were compared to precise global positioning system (GPS) levelling networks in Scandinavia. An investigation of the Helmert method, focusing on the different types of indirect effects...... and their effects on the geoid, was also carried out. The three different methods used produce almost identical results at the 5-cm level, when compared to the GPS levelling networks. However, small systematic differences existed.......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. All...

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

    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...

  17. Handling Diversity of Visions and Priorities in Food Chain Sustainability Assessment

    Francesca Galli; Fabio Bartolini; Gianluca Brunori

    2016-01-01

    Food chain sustainability assessment is challenging on several grounds. Handling knowledge and information on sustainability performance and coping with the diversity of visions around “what counts as sustainable food” are two key issues addressed by this study. By developing a comparative case study on local, regional and global wheat-to-bread chains, and confronting the multidimensionality of sustainability, this work focuses on the differing visions and perspectives of stakeholders. We int...

  18. Practice of the safe handling of radioisotopes using naturally occurring radioactive materials

    We proposed a practical protocol for the safe handling of radiation and radioisotopes using the naturally occurring radioactive materials (NORMs) 87Rb and 40K. The protocol can be utilized for the education and training course for radiation handling workers. Rubidium chloride solutions were used for the practice of dilution of unsealed radioisotopes instead of 32P. Rubidium chloride and potassium chloride solid radiation sources were used for the practice of monitoring of the surface contamination using the GM survey meter instead of 32P and 14C. Rubidium chloride solutions were also used for the practice of the contamination check by the smear method. Substitution of the radioisotopes under the Laws Concerning the Prevention from Radiation Hazards due to Radioisotope and others to NORMs can be successfully achieved without notable demerits. We supposed that most of the practice for the safe handling of radioisotopes could be carried out outside a controlled area. (author)

  19. The impact of food manufacturing practices on food borne diseases

    Cristina Paiva de Sousa

    2008-08-01

    Full Text Available Food-borne illness is a major international problem and an important cause of reduced economic growth. The contamination of the food supply with the pathogens and its persistence, growth, multiplication and/or toxin production has emerged as an important public health concern. Most of these problems could be controlled with the efforts on the part of the food handlers, whether in a processing plant, a restaurant, and others. In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during the processing, storage, and meal preparation, making it difficult to estimate the number of the microorganisms or the concentration of their toxins at the time of ingestion by the consumer. This review shows main microorganisms related to the manipulation practices such as Staphylococcus spp., Escherichia coli and Salmonella spp. and describes the factors regarding the food-borne illness highlighting the impact of good manipulation practices on the food safety and food quality.Doenças veiculadas por alimentos são um dos maiores problemas de Saúde Pública no mundo, sendo responsáveis por reduções no crescimento econômico global. A contaminação de alimentos com patógenos e sua persistência, crescimento, multiplicação e/ou produção de toxinas é de interesse da Saúde Pública. Estes problemas podem ser controlados com esforços e treinamento constante de manipuladores de alimentos. Em contraste com perigos químicos e físicos, a concentração de patógenos em alimentos é modificada durante etapas de processamento, acondicionamento e preparação, tornando difícil estimar e quantificar o número de microrganismos ou a concentração de suas toxinas no momento da ingestão do alimento. Esta revisão comenta sobre os principais microrganismos bacterianos relacionados à práticas de manipulação como Staphylococcus spp., Escherichia coli e Salmonella spp. ressaltando o consumo de alimentos em ruas, o

  20. Observations of 501c (3) food banks and safe food handling and storage recommendations for food pantries

    Alphin, Jessie III

    2014-01-01

    When I was considering an area of study for my final project, I looked back over the many years of my experience in the food processing, purchasing, and distribution industry to consider a topic I was not as familiar with. I found the entire concept of food and subsistence for charity very interesting. In my 21 years of food service, I had limited exposure to any 501c (3) food pantry or food bank; I also had virtually no exposure to any 501c (4) food charities. I knew they were active organiz...

  1. Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and Training†

    COLEMAN, ERIK; DELEA, KRISTIN; EVERSTINE, KAREN; REIMANN, DAVID; RIPLEY, DANNY

    2013-01-01

    Multiple foodborne illness outbreaks have been associated with the consumption of fresh produce. Investigations have indicated that microbial contamination throughout the farm-to-fork continuum often contributed to these outbreaks. Researchers have hypothesized that handling practices for leafy greens in restaurants may support contamination by and proliferation and amplification of pathogens that cause foodborne illness outbreaks. However, limited data are available on how workers handle lea...

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

    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

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

    Bajwa, Usha; Sandhu, Kulwant Singh

    2014-02-01

    pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article. PMID:24493878

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

    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.

  5. Handling Diversity of Visions and Priorities in Food Chain Sustainability Assessment

    Francesca Galli

    2016-03-01

    Full Text Available Food chain sustainability assessment is challenging on several grounds. Handling knowledge and information on sustainability performance and coping with the diversity of visions around “what counts as sustainable food” are two key issues addressed by this study. By developing a comparative case study on local, regional and global wheat-to-bread chains, and confronting the multidimensionality of sustainability, this work focuses on the differing visions and perspectives of stakeholders. We integrate qualitative and quantitative data, stakeholder consultation and multi-criteria analysis to align the visions and the multiple meanings of sustainability. Because of the complexity and the dynamicity of the food system, the multidimensionality of the sustainability concept and its pliability to stakeholders priorities, sustainability is an object of competition for firms in the agro-food sector and has major implications in the governance of food chains. Results identify key propositions in relation to: (i the value of combining science-led evidence with socio-cultural values; (ii multidimensional sustainability assessment as a self diagnosis tool; and (iii the need to identify shared assessment criteria by communities of reference.

  6. Video observation of sharps handling and infection control practices during routine companion animal appointments

    Anderson, Maureen E.C.; Weese, J Scott

    2015-01-01

    Background Infection control in veterinary clinics is important for preventing pathogen spread between patients, staff and the public. There has been no direct evaluation of the use of many basic infection control practices, including sharps handling, environmental cleaning, and personal protective clothing (PPC), in companion animal clinics. The objective of this study was to describe these and other infection control practices associated with routine companion animal appointments in veterin...

  7. Milk postharvest handling practices across the supply chain in Eastern Ethiopia

    Tadele Amentie

    2016-06-01

    Full Text Available Objective: This study was conducted to assess hygienic cow milk handling practices of milk producers, traders (informal collectors, transporters and vendors and consumers across the milk supply chain in the Eastern Ethiopia. Materials and methods: A total of 160 milk producers in Babile district were selected using multistage stratified sampling technique. Moreover, a total of 54 milk collectors and transporters (5, 40, 9 from Jigjiga, Harar and Dire Dawa town, respectively, 152 vendors (40 from Bable, Harar and Dire Dawa town and 32 from Jigjiga town and 160 consumers (40 from each town were selected using snowball sampling technique. Data from the selected actors were collected using focus group discussion, questionnaire survey and observations. Results: The study revealed that the majority of milk handling operations in the study area is carried out by females. The majority of respondent milk producers (87.5-92.5%, collectors and transporters (88.9-100%, vendors (77.5-90.7% and some consumers (37.5-47.5% performing milk handling operations were illiterate. Most of the observed actors in the study area perform malpractices (such as failure to stop milk handling while showing disease symptoms, improper hand washing and handling of risk factors while working with milk. Majority of respondent milk producers (87.5-97.5%, all traders and some consumers (12.5-32.5% use plastic containers for milk handling. Milk handling equipments were commonly washed using warm water, detergent and sand; however, in most case they were not properly protected from risk factors after washing. Majority of respondent milk producers (55-65%, collectors and transporters (60-66.7%, and some vendors (0-50% and consumers (0-55% use water from non-tap sources for hygienic practices. Conclusion: In general; the findings indicated that milk handling practices performed across the supply chain in the study area were unhygienic and therefore suggested the need for improving

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

    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.

  9. Gender Difference in Safe and Unsafe Practice of Pesticide Handling in Tobacco Farmers of Malaysia

    BIN NORDIN, Rusli; Araki, Shunichi; Sato, Hajime; Yokoyama, Kazuhito; BIN WAN MUDA, Wan Abdul Manan; WIN KYI, Daw

    2001-01-01

    To identify gender difference in safe and unsafe practice of pesticide handling in tobacco farmers of Malaysia, we conducted a 20-item questionnaire interview on storage of pesticide (4 questions), mixing of pesticide (3 questions), use of personal protective equipment and clothing while spraying pesticide (7 questions), activities during and after spraying of pesticide (5 questions), and maintenance of pesticide sprayer (1 question) in 496 tobacco farmers (395 males and 101 females) in Bacho...

  10. Pesticide-handling practices of smallholder coffee farmers in Eastern Jamaica

    Giuseppe Feola; Dwayne Henry

    2013-01-01

    Pesticide use among smallholder coffee producers in Jamaica has been associated with significant occupational health effects. Research on pesticide handling practices, however, has been scarce, especially in eastern Jamaica. This explorative study aims at filling this gap and provides a first basis to develop effective interventions to promote a safer pesticide use. A random sample of 81 coffee farmers was surveyed. The majority of farmers reported to suffer from at least one health symptom a...

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

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

    2014-01-01

    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/...

  12. Assessment of microbiological contamination in different catering units related to food handling in the district of Bragança

    Salgado, Ana; Cunha, Joana; Abreu, Jacinta; BARROS, Pedro de; Pires, Bruno; Nogueira, António José M.; Afonso, Andrea

    2014-01-01

    The catering industry has developed over time, increasing the concern about the health and nutritional quality of the food. Therefore producers and food establishments are under pressure to improve the quality of their products and services in order to assure that food is safe and suitable for consumption. The microbial contamination of food is a major public health problem since it affects millions of people worldwide. Poor hygiene practices within the food processing environment...

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

    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.

  14. Food Safety Knowledge and Practices of Older Adult Participants of the Food Stamp Nutrition Education Program

    Rasnake, Crystal Michelle

    2000-01-01

    The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safet...

  15. Interpretation of food risks by mothers of kindergarten children in St. Petersburg, Russia, and their strategies of risk handling

    Gromasheva, Olga

    2013-01-01

    This study discusses different types of food risks and different strategies of risk handling as conceived by mothers of kindergarten children in Russia. The research includes an analysis of Internet forum discussions and semi-structured interviews; it mainly used data from well-educated, middle-class, and married women from St. Petersburg and Moscow. Three groups of food risks have derived from the analysis of the empirical data: risks stemmed from the non-observance of sanitary and other rul...

  16. Gender difference in safe and unsafe practice of pesticide handling in tobacco farmers of malaysia.

    Bin Nordin, R; Araki, S; Sato, H; Yokoyama, K; Bin Wan Muda, W A; Win Kyi, D

    2001-01-01

    To identify gender difference in safe and unsafe practice of pesticide handling in tobacco farmers of Malaysia, we conducted a 20-item questionnaire interview on storage of pesticide (4 questions), mixing of pesticide (3 questions), use of personal protective equipment and clothing while spraying pesticide (7 questions), activities during and after spraying of pesticide (5 questions), and maintenance of pesticide sprayer (1 question) in 496 tobacco farmers (395 males and 101 females) in Bachok District, Kelantan, Malaysia. Duration of employment was significantly longer in females than those in males (peducation in females was significantly higher than those in males (peducational level and duration of employment, showed that: (1) factor scores for use of personal protective equipment (p0.05). We therefore conclude that: (1) for female tobacco farmers, choice of personal attire tend to result in lower scores on use of personal protective equipment and personal protective clothing while personal hygiene practices result in lower score on safe work habit; and, (2) for male tobacco farmers, the lower scores on reading and following instruction on pesticide label and mixing pesticide and maintenance of pesticide sprayer in good condition suggests that they were not primarily involved in these activities. It is postulated that these differences in safe and unsafe practices of pesticide handling across gender is related to the choice of personal attire, personal hygiene practices and division of labour within farming households which in turn is influenced by prevailing sociocultural norms in the community. PMID:22973149

  17. 78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    2013-06-10

    ... (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 units..., and Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of...

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

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

    2014-01-01

    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...... 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...

  19. Food Practices and School Connectedness: A Whole-School Approach

    Neely, Eva; Walton, Mat; Stephens, Christine

    2016-01-01

    Purpose: The health-promoting schools (HPSs) framework has emerged as a promising model for promoting school connectedness in the school setting. The purpose of this paper is to explore the potential for food practices to promote school connectedness within a HPSs framework. Design/methodology/approach: This study explores food practices within a…

  20. The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town

    Kibret, Mulugeta; Abera, Bayeh

    2012-01-01

    Background Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. Methods A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on e...

  1. Factors affecting practical application of food irradiation

    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

  2. Practical nuclear power training for overseas trainees using reactor facilities and radiation handling facilities

    The research reactor of Tokyo City University Atomic Energy Research Laboratory (Musashi Institute of Technology reactor) is zirconium-moderated water-cooled solid homogeneous type (TRIGA-II type), and its maximum heat output is 100 kW. It got into the first critical state in January 1963, and since then, it has achieved success in many researches. Although its decommissioning was decided in 2013, the existing facilities are used in education, and the research related to the decommissioning of research reactor facilities is carried out. Radiation handling facilities are in place, and they are widely used in education and research activities. Atomic Energy Research Laboratory, as a place for education, is conducting education and research activities such as the education using radiation handling facilities, development of an actual feeling type reactor operation simulator using the control panel of Musashi Institute of Technology reactor and operation performance data. This paper reports the practical nuclear power training for overseas trainees using the reactor facilities and radiation handling facilities. It also reports training implementation plan, acceptance preparation, contents of training, and the results of training. (A.O.)

  3. Microwave Cooking Practices in Minnesota Food Service Establishments.

    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

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

    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

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

    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.

  6. Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

    Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers Iv, Edgar

    2016-08-01

    Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness. PMID:27497133

  7. Patterns of Food Parenting Practices and Children’s Intake of Energy-Dense Snack Foods

    Gevers, Dorus W. M.; Kremers, Stef P.J.; Nanne K. De Vries; Patricia Van Assema

    2015-01-01

    Most previous studies of parental influences on children’s diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children’s intake of energy-dense snack foods. A sample of Dutch parents of children aged 4–12 was recruited by a research agency to fil...

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

    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...

  9. Functional foods: from theory to practice.

    Porrini, Marisa

    2008-12-01

    Among Functional Foods there are many different "traditional" foods rich in specific compounds shown to produce an effect or modulate a function in our organism. However, in most cases, e. g. in tomato, the evidence has not been sufficient to obtain an official health claim. Nevertheless it is important to investigate further the effects of vegetables in our diet and to communicate correctly their advantages for health. Different works were performed in my laboratory on cruciferous vegetables which contain a lot of active compounds such as vitamins, minerals, carotenoids and glucosinolates. Glucosinolates are metabolised and absorbed as isothiocyanates that can affect the activity of enzymes involved both in the antioxidant defence system and in the detoxification from xenobiotics.. Promising are the preliminary results of human intervention studies demonstrating that the regular intake of broccoli for a relatively short period of time could significantly affect glutathione-S-transferase (GST) activity and cell protection against DNA damage. The entity of the protective effect registered seems also related to the genetic characteristic (GSTM1 polimorphysm) of the subjects considered. These results support the use of the nutrigenetic approach also to study functional foods (e. g. for specific groups of population). PMID:19685434

  10. Keeping Kids Safe: A Guide for Safe Food Handling & Sanitation for Child Care Providers.

    Food Safety and Inspection Service (USDA), Washington, DC.

    Because children under age 5 are susceptible to food-borne illnesses and children in diapers present special sanitation and health problems, food safety and sanitation are emerging as important issues for child care providers. This booklet is designed to give providers and parents a quick and easy reference for food safety and sanitation. The…

  11. Food governance transformation : aligning food security with sustainable farming practices in developing communities

    Otsuki, K.

    2014-01-01

    Conventional approaches used to improve farming practices and access to food in developing communities are underpinned by policy, technology, and the science of modernization. The focus has been on securing a sufficient quantity of food derived from extensive monocultures. This quantity focus is que

  12. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy and practice

    The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, and dietary practice. They have had a long history that goes back to 1892, and are unique, as they are the only databases available in the public domain that perform these fu...

  13. 21 CFR 58.107 - Test and control article handling.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Test and control article handling. 58.107 Section... GOOD LABORATORY PRACTICE FOR NONCLINICAL LABORATORY STUDIES Test and Control Articles § 58.107 Test and control article handling. Procedures shall be established for a system for the handling of the test...

  14. 77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

    2012-11-30

    ... cancer; the findings of certain studies conducted by the Indian Institute of Nutrition in the 1970s... FURTHER INFORMATION CONTACT: Lane A. Highbarger, Center for Food Safety and Applied Nutrition (HFS-255... published in the Federal Register of December 22, 1999 (64 FR 71792), FDA announced that a food...

  15. Toward practical definitions of quality for food science

    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...... quality, and the concept quality, in food science and technology....... 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...

  16. Toward practical definitions of quality for food science

    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....

  17. Consumers' practical understanding of healthy food choices: a fake food experiment.

    Mötteli, Sonja; Keller, Carmen; Siegrist, Michael; Barbey, Jana; Bucher, Tamara

    2016-08-01

    Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method. PMID:27256562

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

    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.

  19. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    2010-01-01

    ... INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... permission therefor is obtained from the circuit supervisor: Anasarca, Ocular Squamous Cell Carcinoma (after... human food purposes; provided, such articles have not been condemned for other pathological...

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

    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

  1. 77 FR 49448 - Food and Drug Administration Clinical Trial Requirements, Compliance, and Good Clinical Practice...

    2012-08-16

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration Clinical Trial Requirements, Compliance, and Good Clinical Practice; Public Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public workshop. The Food and Drug Administration (FDA), Baltimore District Office,...

  2. Management accounting practices in the British food and drinks industry

    Abdel-Kader, MG; Luther, R

    2006-01-01

    Purpose – This paper investigates and reports on the management accounting practices in the British food and drinks industry. Design/methodology/approach – The data is generated by a large-scale postal questionnaire which was informed by preliminary interviews. Further interviews were carried out to aid interpretation of the responses. Descriptive statistics on the importance and frequency of use of individual practices provide the basis for discussion. Findings – Direct costing is wi...

  3. Semi-automatic handling of meteorological ground measurements using WeatherProg: prospects and practical implications

    Langella, Giuliano; Basile, Angelo; Bonfante, Antonello; De Mascellis, Roberto; Manna, Piero; Terribile, Fabio

    2016-04-01

    WeatherProg is a computer program for the semi-automatic handling of data measured at ground stations within a climatic network. The program performs a set of tasks ranging from gathering raw point-based sensors measurements to the production of digital climatic maps. Originally the program was developed as the baseline asynchronous engine for the weather records management within the SOILCONSWEB Project (LIFE08 ENV/IT/000408), in which daily and hourly data where used to run water balance in the soil-plant-atmosphere continuum or pest simulation models. WeatherProg can be configured to automatically perform the following main operations: 1) data retrieval; 2) data decoding and ingestion into a database (e.g. SQL based); 3) data checking to recognize missing and anomalous values (using a set of differently combined checks including logical, climatological, spatial, temporal and persistence checks); 4) infilling of data flagged as missing or anomalous (deterministic or statistical methods); 5) spatial interpolation based on alternative/comparative methods such as inverse distance weighting, iterative regression kriging, and a weighted least squares regression (based on physiography), using an approach similar to PRISM. 6) data ingestion into a geodatabase (e.g. PostgreSQL+PostGIS or rasdaman). There is an increasing demand for digital climatic maps both for research and development (there is a gap between the major of scientific modelling approaches that requires digital climate maps and the gauged measurements) and for practical applications (e.g. the need to improve the management of weather records which in turn raises the support provided to farmers). The demand is particularly burdensome considering the requirement to handle climatic data at the daily (e.g. in the soil hydrological modelling) or even at the hourly time step (e.g. risk modelling in phytopathology). The key advantage of WeatherProg is the ability to perform all the required operations and

  4. Food-drug interactions: Putting evidence into practice.

    Nicoteri, Jo Ann L

    2016-02-18

    Food-drug interactions occur more often than thought. This manuscript describes the most common interactions the NP may encounter in primary care practice. A thorough and detailed health history and dietary recall are essential for identifying potential problems when prescribing or evaluating medication efficacy. Prevention and education are vital. PMID:26795834

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

    This document specifies the critical characteristics for Commercial Grade Items (CGI) procured for PFP's Vault Operations system as required by HNF-PRO-268 and HNF-PRO-1819. These are the minimum specifications that the equipment must meet in order to perform its safety function. The changes in these specifications have no detrimental effect on the descriptions and parameters related to handling plutonium solids in the authorization basis. Because no parameters or sequences exceed the limits described in the authorization bases, no accident or abnormal conditions are affected. The specifications prescribed in this critical characteristics document do not represent an unreviewed safety question

  6. Food irradiation in the control of storage and handling losses in the Philippine onions and garlic

    Information will be provided on the nature and magnitude of the control of postharvest losses in onions and garlic from the application of irradiation. Control of losses is measured in storage and during post storage marketing of the commodities. Information will also be presented on market tests and survey of consumer reaction to irradiated onions. The benefits of irradiation will be discussed in relation to the need to reduce postharvest losses in the food supply and to address consumer concerns over the safety of food due to the use of chemicals. (author)

  7. Analysis of the Supply Chain and Logistics Practices of Warqe Food Products in Ethiopia

    Ashenafi Chaka

    2016-07-01

    Full Text Available Warqe (Enset is a multipurpose perennial plant, domesticated and grown as a food crop only in Ethiopia. Kocho, bulla, and amicho are food products of warqe. This study analysed the supply chain and logistics practices of warqe foods. Supply chain management concept was used to analyse the warqe-based food chain. Eight supply chain actors were identified. It was observed that the supply chain of warqe foods and the relationship between chain actors was very complex, long and overlapping. The major constraints identified in the chain were poor information flow, poor transportation system, using perishable packaging, lack of cooperation between actors, a poor infrastructure such as road and warehouse services, and poor policies concerning the warqe market. There is a need for cooperation and coordination between the chain actors to create an effective information sharing system. Shared warehouses need to be built near producers and market places. Transportation, packaging and handling need to be improved. Research is required to develop an integrated, efficient and effective logistics for warqe supply and marketing chain.

  8. Impacts of the Food Safety Modernization Act on On-Farm Food Safety Practices for Small and Sustainable Produce Growers

    Adalja, Aaron; Lichtenberg, Erik

    2015-01-01

    We use data from a national survey of fruit and vegetable growers to examine the current prevalence and cost burden of food safety practices required in the proposed Produce Rule implementing the Food Safety Modernization Act. In particular, we analyze the influence of farm size and farming practices on the probability of adopting food safety measures that would be required by the Produce Rule; and we analyze how the costs of using those food safety practices vary by farm size and farm practi...

  9. 77 FR 71316 - Irradiation in the Production, Processing and Handling of Food

    2012-11-30

    ... published after the issuance of the 1990 poultry regulation demonstrates that lactic acid producing bacteria... is inhibited by these non-pathogenic lactic acid producing bacteria (such as Lactobacillus species... Federal Register of December 21, 1999 (64 FR 71461), FDA announced that a food additive petition...

  10. 77 FR 34212 - Irradiation in the Production, Processing, and Handling of Food

    2012-06-11

    ... April 11, 2007 (72 FR 18263), FDA announced that a food additive petition (FAP 7M4768) had been filed by... environmental effects of this rule as announced in the notice of filing for FAP 7M4768 (72 FR 18263). No new...., informed FDA that Sunkist Growers, Inc., 14130 Riverside Dr., Sherman Oaks, CA 91423-2313, had...

  11. Practical Tips for the Safe Handling of Micro-organisms in Schools

    Holt, G.

    1974-01-01

    Outlines safe laboratory procedures for the handling of micro-organisms including aseptic technique, manipulation of cultures, and treatment of contaminated equipment. Identifies the principal hazard as the microbial aerosol, explains its possible effects, and describes the appropriate precautions. (GS)

  12. Moving and handling education in the community: technological innovations to improve practice.

    Wanless, Stephen; Page, Andrea

    2009-12-01

    Efforts to reduce injuries associated with patient handling are often based on tradition and personal experience rather than sound educational theory. The purpose of this article is to summarize current evidence for educational interventions designed to reduce primary care staff injuries: a significant problem for decades. Evidence suggests that the current 'classroom' teaching of moving and handling is ineffective. There is a growing body of evidence to support newer interventions that are effective or show promise in reducing musculoskeletal injuries in health professionals (Freitag et al, 2007). The authors discuss potential solutions through moving and handling-related motion capture simulation and the use of e-learning to promote an understanding of the principles associated with patient handling tasks. PMID:20216497

  13. Patterns of Food Parenting Practices and Children's Intake of Energy-Dense Snack Foods.

    Gevers, Dorus W M; Kremers, Stef P J; de Vries, Nanne K; van Assema, Patricia

    2015-06-01

    Most previous studies of parental influences on children's diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children's intake of energy-dense snack foods. A sample of Dutch parents of children aged 4-12 was recruited by a research agency to fill out an online questionnaire. A hierarchical cluster analysis (n = 888) was performed, followed by k-means clustering. ANOVAs, ANCOVAs and chi-square tests were used to investigate associations between cluster membership, parental and child background characteristics, as well as children's intake of energy-dense snack foods. Four distinct patterns were discovered: "high covert control and rewarding", "low covert control and non-rewarding", "high involvement and supportive" and "low involvement and indulgent". The "high involvement and supportive" cluster was found to be most favorable in terms of children's intake. Several background factors characterized cluster membership. This study expands the current knowledge about parental influences on children's diets. Interventions should focus on increasing parental involvement in food parenting. PMID:26024296

  14. Patterns of Food Parenting Practices and Children’s Intake of Energy-Dense Snack Foods

    Dorus W. M. Gevers

    2015-05-01

    Full Text Available Most previous studies of parental influences on children’s diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children’s intake of energy-dense snack foods. A sample of Dutch parents of children aged 4–12 was recruited by a research agency to fill out an online questionnaire. A hierarchical cluster analysis (n = 888 was performed, followed by k-means clustering. ANOVAs, ANCOVAs and chi-square tests were used to investigate associations between cluster membership, parental and child background characteristics, as well as children’s intake of energy-dense snack foods. Four distinct patterns were discovered: “high covert control and rewarding”, “low covert control and non-rewarding”, “high involvement and supportive” and “low involvement and indulgent”. The “high involvement and supportive” cluster was found to be most favorable in terms of children’s intake. Several background factors characterized cluster membership. This study expands the current knowledge about parental influences on children’s diets. Interventions should focus on increasing parental involvement in food parenting.

  15. Children's mouthing and food-handling behavior in an agricultural community on the US/Mexico border.

    Black, Kathleen; Shalat, Stuart L; Freeman, Natalie C G; Jimenez, Marta; Donnelly, Kirby C; Calvin, James A

    2005-05-01

    Children's mouthing and food-handling activities were measured during a study of nondietary ingestion of pesticides in a south Texas community. Mouthing data on 52 children, ranging in age from 7 to 53 months, were collected using questionnaires and videotaping. Data on children's play and hand-washing habits were also collected. Children were grouped into four age categories: infants (7-12 months), 1-year-olds (13-24 months), 2-year-olds (25-36 months) and preschoolers (37-53 months). The frequency and type of events prompting hand washing did not vary by age category except for hand washing after using the bathroom; this increased with increasing age category. Reported contact with grass and dirt also increased with increasing age category. The median hourly hand-to-mouth frequency for the four age groups ranged from 9.9 to 19.4, with 2-year-olds having the lowest frequency and preschoolers having the highest. The median hourly object to mouth frequency ranged from 5.5 to 18.1 across the four age categories; the frequency decreased as age increased (adjusted R(2)=0.179; P=0.003). The median hourly hand-to-food frequency for the four age groups ranged from 10.0 to 16.1, with the highest frequency being observed in the 1-year-olds. Hand-to-mouth frequency was associated with food contact frequency, particularly for children over 12 months of age (adjusted R(2)=0.291; P=0.002). The frequency and duration of hand-to-mouth, object-to-mouth and food-handling behaviors were all greater indoors than outdoors. Infants were more likely to remain indoors than children in other age groups. The time children spent playing on the floor decreased with increasing age (adjusted R(2)=0.096; P=0.031). Parental assessment was correlated with hand-to-mouth activity but not with object-to-mouth activity. The highest combined (hand and object) mouthing rates were observed among infants, suggesting that this age group has the greatest potential for exposure to environmental toxins. PMID

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

    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

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

    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

  18. Standard Practice for Handling, Transporting, and Installing Nonvolatile Residue (NVR) Sample Plates Used in Environmentally Controlled Areas for Spacecraft

    American Society for Testing and Materials. Philadelphia

    2007-01-01

    1.1 This practice covers the handling, transporting, and installing of sample plates used for the gravimetric determination of nonvolatile residue (NVR) within and between facilities. 1.2 The values stated in SI units are to be regarded as the standard. 1.3 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.

  19. 21 CFR 108.25 - Acidified foods.

    2010-04-01

    ...-handling techniques, food protection principles, personal hygiene, plant sanitation practices, pH controls... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

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

    M.J.C. Nuijten (Mark); T. Mittendorf (Thomas); U. Persson (Ulf)

    2011-01-01

    textabstractThe 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

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

    Anuradha, Mavilla; Dandekar, Rahul Hanumant

    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...

  2. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice.

    Ahuja, Jaspreet K C; Moshfegh, Alanna J; Holden, Joanne M; Harris, Ellen

    2013-02-01

    The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, policy, and dietary practice. They have had a long history that goes back to 1892 and are unique, as they are the only databases available in the public domain that perform these functions. There are 4 major food and nutrient databases released by the Beltsville Human Nutrition Research Center (BHNRC), part of the USDA's Agricultural Research Service. These include the USDA National Nutrient Database for Standard Reference, the Dietary Supplement Ingredient Database, the Food and Nutrient Database for Dietary Studies, and the USDA Food Patterns Equivalents Database. The users of the databases are diverse and include federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments, among others. Many of these users have partnered with BHNRC to leverage funds and/or scientific expertise to work toward common goals. The use of the databases has increased tremendously in the past few years, especially the breadth of uses. These new uses of the data are bound to increase with the increased availability of technology and public health emphasis on diet-related measures such as sodium and energy reduction. Hence, continued improvement of the databases is important, so that they can better address these challenges and provide reliable and accurate data. PMID:23269654

  3. 76 FR 51308 - Retail Food Store Advertising and Marketing Practices Rule

    2011-08-18

    ... unfair or deceptive act or practice for ``retail food stores'' to advertise ``food, grocery products or... Store Advertising and Marketing Practices: Statement of Basis and Purpose: The Rule, 36 FR 8777 (May 13... Rule Concerning Retail Food Store Advertising and Marketing Practices, 54 FR 35456 (Aug. 28, 1989)....

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

    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.

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

    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.

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

    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...

  7. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    Mekonnen Haileselassie; Habtamu Taddele; Kelali Adhana; Shewit Kalayou

    2013-01-01

    Objective: To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods: A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assessed by serial dilution method and the major bacterial pathogens were isolated by using standard procedures. Results: 15.4% of the abattoir workers had no health certificate and there was no hot water, sterilizer and cooling facility in the abattoir. 11.3% of the butchers didn't use protective clothes. There was a food safety knowledge gap within the abattoir and butcher shop workers. The mean values of bacterial load of abattoir meat, butcher shops and street meat sale was found to be 1.1×105, 5.6×105 and 4.3×106 cfu/g, respectively. The major bacterial pathogens isolated were Escherichia coli, Staphylococcus aureus and Bacillus cereus. Conclusions: The study revealed that there is a reasonable gap on food safety knowledge by abattoir and butcher shop workers. The microbial profile was also higher compared to standards set by World Health Organization. Due attention should be given by the government to improve the food safety knowledge and the quality standard of meat sold in the city.

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

    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

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

    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...

  10. The Personnel Model of Food Professional Practice Based on ERP Simulating Experience Platform

    Juanjuan Liang

    2015-09-01

    Full Text Available This study has clear understanding on features of experiencing education which is based on ERP on account of the ERP simulation with sand table experiment. Then we established strategic position to applied personnel majoring in food professional practice on account of ERP, so as to establish the practicing platform of experiments, practical practice as well as practice for students majoring in food professional practice, to improve the application ability of students. We put forward practicing discovery on model of applied personnel majoring in food professional practice.

  11. Service Scripts: A Tool for Teaching Pharmacy Students How to Handle Common Practice Situations

    2006-01-01

    Objectives This paper describes the use of service scripts to teach pharmacy students how to manage specific practice situations by learning and following scripted behaviors. Design Based upon role theory, service scripts require specific behaviors for a broad range of practice problems and communicate consistent messages about the responsibilities of all people involved. Service scripts are developed by (1) identifying scenarios for the script, (2) eliciting the script's structure and content, and (3) documenting the reasoning behind the steps in the script. Assessment Students in a nontraditional doctor of pharmacy program developed scripts for their practice settings. They concluded that scripts were useful for quickly learning new, routine tasks, but expressed concern that scripts could be misused by pharmacists and managers. The process of script development itself was useful in gaining feedback about common practice problems. Conclusion By mastering managerial, clinical, and communication scripts, students can develop capabilities to provide professional services. PMID:17136145

  12. Food and waste: negotiating conflicting social anxieties into the practices of provisioning

    Watson, M.(School of Physics and Astronomy, University of Birmingham, Birmingham, United Kingdom); MEAH, A.

    2013-01-01

    Two significant realms of social anxiety, visible in the discourses of media and public policy, potentially pull practices of home food provisioning in conflicting directions. On the one hand, campaigns to reduce the astonishing levels of food waste generated in the UK moralize acts of both food saving (such as keeping and finding creative culinary uses for leftovers) and food disposal. On the other hand, agencies concerned with food safety, including food-poisoning, problematize common pract...

  13. Perceived parental food controlling practices are related to obesogenic or leptogenic child life style behaviors

    Strien, T. van; Niekerk, R.E. van; Ouwens, M.A.

    2009-01-01

    To better understand whether the parental food controlling practices pressure and restriction to eat are obesity preventing or obesity promoting, this study examined whether these parenting practices are related to other (food or non-food) areas that are generally regarded as obesogenic or leptogeni

  14. 77 FR 49449 - Food and Drug Administration Clinical Trial Requirements, Compliance, and Good Clinical Practice...

    2012-08-16

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration Clinical Trial Requirements, Compliance, and Good Clinical Practice; Public Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public workshop. The Food and Drug Administration (FDA), Office of Regulatory Affairs...

  15. The role of order of practice in learning to handle an upper-limb prosthesis

    Bouwsema, Hanneke; van der Sluis, Corry K.; Bongers, Raoul M.

    2008-01-01

    Objective: To determine which Order of presentation of practice tasks had the highest effect oil using an upper-limb prosthetic simulator. Design: A cohort analytic Study. Setting: University laboratory. Participants: Healthy, able-bodied participants (N=72) randomly assigned to I Of 8 groups, each

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

    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

  17. Evaluation of food handler practices and microbiological status of ready-to-eat foods in long-term care facilities in the Andalusia region of Spain.

    Rodríguez, M; Valero, A; Posada-Izquierdo, G D; Carrasco, E; Zurera, G

    2011-09-01

    Food safety measures in long-term care facilities (LTCFs) are being improved by the introduction of quality control management systems during food production and by the implementation of good manufacturing practices. This study was conducted in LTCFs (geriatric homes) in Andalusia, Spain, during 2008 and 2009 to evaluate sanitary conditions and the microbiological quality and safety of salads and cooked meat products served. A regulation-based checklist was applied to the evaluated centers. Samples of ready-to-eat foods (n = 60) were examined for mesophilic aerobic bacteria (MAB), total coliforms, coagulase-positive staphylococci (CPS), Escherichia coli, Listeria spp., and Salmonella. In parallel, food contact surfaces (working tables, cutting boards, sinks, and faucets) were swabbed and analyzed for MAB and Enterobacteriaceae. The air quality in processing rooms, near sinks, and in canteens also was measured through an active air sampling method for MAB and Staphyloccocus spp. The results obtained revealed some deficiencies regarding handling practices and sanitary conditions tested (i.e., use and change of gloves, hand washing, and cleanliness of work surfaces). The microbial safety of foods examined indicated the absence of pathogens. Average levels of coagulase-positive staphylococci were below 10² CFU/g, and prevalence of E. coli was 6.3% in samples collected. Surface counts were higher on cutting boards and faucets, indicating insufficient cleanliness procedures. This study provides a descriptive analysis of the sanitary conditions of food service systems in LTCF, and this information can help risk managers to better define control measures needed to prevent foodborne infections. PMID:21902920

  18. Food allergy knowledge, perception of food allergy labeling, and level of dietary practice: A comparison between children with and without food allergy experience

    Choi, Yongmi; Ju, Seyoung; Chang, Hyeja

    2014-01-01

    BACKGROUND/OBJECTIVES The prevalence of food allergies in Korean children aged 6 to 12 years increased from 10.9% in 1995 to 12.6% in 2012 according to nationwide population studies. Treatment for food allergies is avoidance of allergenic-related foods and epinephrine auto-injector (EPI) for accidental allergic reactions. This study compared knowledge and perception of food allergy labeling and dietary practices of students. SUBJECTS/METHODS The study was conducted with the fourth to sixth gr...

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

    Stanga, Z; Franken, C.; Mühlebach, S; Working group for developing the guidelines for parenteral nutrition of The German Association for Nutritional Medicine

    2009-01-01

    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-t...

  20. Practical handling of AIO admixtures - Guidelines on Parenteral Nutrition, Chapter 10

    Mühlebach, S; Franken, C.; Stanga, Z; Working group for developing the guidelines for parenteral nutrition of The German Association for Nutritional Medicine

    2009-01-01

    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-t...

  1. Imputation methods for handling item-nonresponse in practice: methodological issues and recent debates

    Durrant, Gabriele B.

    2009-01-01

    Nonresponse is a major problem often faced by social scientists when analysing survey data. A range exists to impute the missing responses but the choice between these methods may be difficult. This paper reviews advantages and disadvantages of a range of imputation methods and provides guidance on how to use such methods in practice. The paper introduces the reader new to the imputation literature to key ideas and methods. For those already familiar with imputation, the paper highlights some...

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

    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

  3. Command and Data Handling Flight Software test framework: A Radiation Belt Storm Probes practice

    Hill, T. A.; Reid, W. M.; Wortman, K. A.

    During the Radiation Belt Storm Probes (RBSP) mission, a test framework was developed by the Embedded Applications Group in the Space Department at the Johns Hopkins Applied Physics Laboratory (APL). The test framework is implemented for verification of the Command and Data Handling (C& DH) Flight Software. The RBSP C& DH Flight Software consists of applications developed for use with Goddard Space Flight Center's core Flight Executive (cFE) architecture. The test framework's initial concept originated with tests developed for verification of the Autonomy rules that execute with the Autonomy Engine application of the RBSP C& DH Flight Software. The test framework was adopted and expanded for system and requirements verification of the RBSP C& DH Flight Software. During the evolution of the RBSP C& DH Flight Software test framework design, a set of script conventions and a script library were developed. The script conventions and library eased integration of system and requirements verification tests into a comprehensive automated test suite. The comprehensive test suite is currently being used to verify releases of the RBSP C& DH Flight Software. In addition to providing the details and benefits of the test framework, the discussion will include several lessons learned throughout the verification process of RBSP C& DH Flight Software. Our next mission, Solar Probe Plus (SPP), will use the cFE architecture for the C& DH Flight Software. SPP also plans to use the same ground system as RBSP. Many of the RBSP C& DH Flight Software applications are reusable on the SPP mission, therefore there is potential for test design and test framework reuse for system and requirements verification.

  4. An unsustainable state: contrasting food practices and state policies in the Czech Republic

    Jehlicka, Petr; Smith, Joe

    2011-01-01

    This paper brings together consideration of food policies and practices and of post-socialist transition to raise neglected questions about means of nurturing more sustainable food systems in the developed world. The last three decades have been marked by the growing salience of food as a political and scholarly concern. While market-based alternative food systems have been heralded for their potential to promote environmental sustainability, the benefits of non-market practices such as house...

  5. "Current Good Manufacturing Practices" and the Federal Food, Drug and Cosmetic Act

    Goldstein, Beth F.

    1995-01-01

    The Food and Drug Administration (hereinafter, FDA) regulates food, drugs, and cosmetics in order to ensure that these products are safe and truthfully labelled. As part of its responsibilities under the Federal Food, Drug, and Cosmetic Act (hereinafter, Act), the FDA monitors the manufacturing practices of companies involved in the production of food, drugs, and medical devices. The manufacturing practices used by these companies must comply with certain standards, identified in the Act as "...

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

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

    2012-01-01

    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.......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...

  7. Putting local food on the menu: comparing the food purchasing practices of Vancouver’s Chinese and fine dining restaurants

    Smith, Sarah M.

    2011-01-01

    In recent years, the concept of local food has attracted a great amount of attention. Little is known, however, about the organization and particular characteristics of local agrifood systems in different regions. This research paper examines the extent to which Chinese and fine dining restaurants in Vancouver, British Columbia (BC), purchase products from the local BC food system. The study also explores what factors affect the food purchasing practices, marketing strategies and supply chain...

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

    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.

  9. Fecal contamination of drinking water in Kericho District, Western Kenya: role of source and household water handling and hygiene practices.

    Too, Johana Kiplagat; Kipkemboi Sang, Willy; Ng'ang'a, Zipporah; Ngayo, Musa Otieno

    2016-08-01

    Inadequate protection of water sources, and poor household hygienic and handling practices have exacerbated fecal water contamination in Kenya. This study evaluated the rate and correlates of thermotolerant coliform (TTC) household water contamination in Kericho District, Western Kenya. Culture and multiplex polymerase chain reaction (PCR) techniques were used to characterize TTCs. The disk diffusion method was used for antibiotic susceptibility profiling of pathogenic Escherichia coli. Out of the 103 households surveyed, 48 (46.6%) had TTC contaminated drinking water (TTC levels of >10 cfu/100 mL). Five of these households were contaminated with pathogenic E. coli, including 40% enteroaggregative E. coli, 40% enterotoxigenic E. coli, and 20% enteropathogenic E. coli. All these pathogenic E. coli strains were multidrug resistant to sulfamethoxazole/trimethoprim, ampicillin, tetracycline and ampicillin/sulbactam. Rural household locality, drinking water hand contact, water storage container cleaning practice, hand washing before water withdrawal, water source total coliforms water. Significant proportions of household drinking water in Kericho District are contaminated with TTCs including with pathogenic multidrug-resistant E. coli. Source and household hygiene and practices contribute significantly to drinking water contamination. PMID:27441861

  10. Food insecurity, food based coping strategies and suboptimal dietary practices of adolescents in Jimma Zone Southwest Ethiopia

    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...

  11. Food insecurity, food based coping strategies and suboptimal dietary practices of adolescents in Jimma Zone Southwest Ethiopia

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

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

    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...

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

    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.

  14. Purchasing Organic Food in U.S. Food Systems: A Study of Attitudes and Practice

    Onyango, Benjamin M.; Hallman, William K.; Bellows, Anne

    2006-01-01

    Consumers' preference for organic foods in the context of food aspects considered important in a consumption decision and socioeconomic variables has been examined in this study. The results indicate that food aspects related to naturalness, vegetarian-vegan and production location were critical enhancing regularity of organic food purchases. While the familiarity food aspect was viewed as a 'no' issue as far as organic food purchases are concerned. Results further indicate that females and y...

  15. 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

    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...

  16. A practical view of immunotherapy for food allergy

    Song, Tae Won

    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 pro...

  17. Natural Ingredients and Foods: A Practical Approach for Qualification

    Heeres, H.L.; Jong, G.A.H. de; Hübner, F.; Wassink, G.

    2013-01-01

    The term “natural” in food labelling is increasingly used by producers to indicate that their products are “natural”. The use of this term is not well regulated in many countries, leading to confusion among consumers as well as food producers and legislators and to a lack of guidance for food produc

  18. Traditional foods and practices of Spanish-speaking Latina mothers influence the home food environment: implications for future interventions.

    Evans, Alexandra; Chow, Sherman; Jennings, Rose; Dave, Jayna; Scoblick, Kathryn; Sterba, Katherine Regan; Loyo, Jennifer

    2011-07-01

    This study aimed 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 environment, perceived influences on children's eating habits, food purchasing practices, and commonly used strategies to promote healthful eating among their children. Thirty-four Latino parents (33 women; 27 born in Mexico; 21 food-insecure) of preschool-aged children participated in four focus group discussions conducted in Spanish by a trained moderator. The focus groups were audiotaped, transcribed, translated, and coded by independent raters. Results suggest that in general, parents were very knowledgeable about healthful eating and cited both parents and school as significant factors influencing children's eating habits; at home, most families had more traditional Mexican foods available than American foods; cost and familiarity with foods were the most influential factors affecting food purchasing; many parents had rules regarding sugar intake; and parents cited role modeling, reinforcement, and creative food preparation as ways to encourage children's healthful eating habits. Finally, parents generated ideas on how to best assist Latino families through interventions. Parents indicated that future interventions should be community based and teach skills to purchase and prepare meals that include low-cost and traditional Mexican ingredients, using hands-on activities. In addition, interventions could encourage and reinforce healthy food-related practices that Latino families bring from their native countries. PMID:21703381

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

    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...

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

    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

  1. Food irradiation

    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

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

    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.…

  3. Clarifying concepts of food parenting practices. A Delphi study with an application to snacking behavior.

    Gevers, D W M; Kremers, S P J; de Vries, N K; van Assema, P

    2014-08-01

    Inconsistencies in measurements of food parenting practices continue to exist. Fundamental to this problem is the lack of clarity about what is understood by different concepts of food parenting practices. The purpose of this study was to clarify food parenting practice concepts related to snacking. A three round Delphi study among an international group of experts (n = 63) was conducted. In the first round, an open-ended survey was used to collect food parenting practice descriptions and concept labels associated with those practices. In the second round, participants were asked to match up descriptions with the appropriate concept labels. The third and final round allowed participants to reconsider how descriptions and concept labels were matched, taking into account the opinions expressed in round two. Round one produced 408 descriptions of food parenting practices and 110 different concept names. Round two started with 116 descriptions of food parenting practices and 20 concept names. On 40 descriptions, consensus regarding the underlying concept name was reached in round two. Of the remaining 76 descriptions, consensus on 47 descriptions regarding the underlying concept name was reached in round three. The present study supports the essential process of consensus development with respect to food parenting practices concepts. PMID:24732407

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

    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.

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

    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

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

    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…

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

    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…

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

    Ju, Se-Young; Park, Jong-Hwan; Kwak, Tong-Kyoung; 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 respo...

  9. Survey of Food-hygiene Practices at Home and Childhood Diarrhoea in Hanoi, Viet Nam

    TAKANASHI, Kumiko; Chonan, Yuko; Quyen, Dao To; Khan, Nguyen Cong; Poudel, Krishna C; Jimba, Masamine

    2009-01-01

    A cross-sectional study was conducted to investigate the potential factors of food-hygiene practices of mothers on the prevalence of diarrhoea among their children. Mothers who had children aged 6 months–5 years were recruited in a hamlet in Viet Nam. The food-hygiene practices included hand-washing, method of washing utensils, separation of utensils for raw and cooked food, and the location where foods were prepared for cooking. A face-to-face interview was conducted, and data on 206 mothers...

  10. Exploring household food security in the Vaalharts area / Dorette van Wyk

    Van Wyk, Dorette

    2014-01-01

    Food security is essential amongst households as it enables consumers to live a healthy and productive life. Determining factors for households to be classified as food secure is the availability, accessibility and utilisation of food in a sustainable manner as food availability and accessibility alone are not enough for households to be food secure. The food utilisation aspect of food security, which includes the type of food consumed, food knowledge and food handling practices, should there...

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

    De JONG, A.; 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...

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

    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.

  13. Social transmission of food handling in the context of triadic interactions between adults and young canaries (Serinus canaria)

    Cadieu, Nicole; Winterton, P.; Cadieu, J.C.

    2008-01-01

    International audience We studied the factors that enhance food recognition and consumption in young canaries when confronted with adults. In contrast to previous studies on canaries in which social transmission of food habits was studied in the context of dyadic interactions (one juvenile – one adult), we proposed a more realistic framework in which young canaries were studied in the context of triadic interactions, free or not, with adults of both sexes. We found that during free interac...

  14. CURRENT PRACTICES AND REGULATIONS REGARDING OPEN DATING OF FOOD PRODUCTS

    Labuza, Theodore P.; Szybist, Lynn M.

    1999-01-01

    A federally regulated open dating system on food products, instead of the current somewhat random and non-uniform state mandated system, would most likely benefit today's consumers, retailers, and government agencies. Consumers have indicated a strong desire for open dates; it would enhance their ability to make educated choices about the freshness of the foods they consume. A mandatory/uniform system would also assist retail grocers with stock rotation, so that customers can be provided with...

  15. Vector Potential of Blattella germanica (L.) (Dictyoptera: Blattidae) for Medically Important Bacteria at Food Handling Establishments in Jimma Town, Southwest Ethiopia

    Belayneh, Fanuel; Kibru, Gebre

    2016-01-01

    Cockroaches have been regarded as possible vectors of human enteropathogens. Their presence and crawl particularly in food handling establishments could be risky for human health. Therefore, this study was done to determine the vector potential of cockroach for medically important bacterial pathogens in restaurants and cafeterias. A cross-sectional study was conducted on cockroaches from restaurants and cafeterias in Jimma town from May to September 2014. Standard taxonomic keys and microbiological techniques were applied for species identification and isolation. Data was analyzed in SPSS version 16.0. All cockroaches trapped were the German cockroach, Blattella germanica (L.) (Dictyoptera: Blattidae). Escherichia coli was the most frequently isolated followed by Salmonella species (serogroups B, D, E, C1, and NG), Bacillus cereus, and Shigella flexneri. Wide varieties of bacteria of medical relevance were also identified. Of which, Klebsiella spp. 49(40.8%), Bacillus spp., and Staphylococcus saprophyticus were predominant. Blattella germanica (L.) (Dictyoptera: Blattidae) could serve as a potential vector for the dissemination of foodborne pathogens such as Salmonella spp., Shigella flexneri, E. coli, S. aureus, and B. cereus and these bacteria could be a major threat to public health. Therefore, environmental sanitation and standard hygiene need to be applied in the food handling establishments in that locality. PMID:27294115

  16. Vector Potential of Blattella germanica (L.) (Dictyoptera: Blattidae) for Medically Important Bacteria at Food Handling Establishments in Jimma Town, Southwest Ethiopia.

    Solomon, Fithamlak; Belayneh, Fanuel; Kibru, Gebre; Ali, Solomon

    2016-01-01

    Cockroaches have been regarded as possible vectors of human enteropathogens. Their presence and crawl particularly in food handling establishments could be risky for human health. Therefore, this study was done to determine the vector potential of cockroach for medically important bacterial pathogens in restaurants and cafeterias. A cross-sectional study was conducted on cockroaches from restaurants and cafeterias in Jimma town from May to September 2014. Standard taxonomic keys and microbiological techniques were applied for species identification and isolation. Data was analyzed in SPSS version 16.0. All cockroaches trapped were the German cockroach, Blattella germanica (L.) (Dictyoptera: Blattidae). Escherichia coli was the most frequently isolated followed by Salmonella species (serogroups B, D, E, C1, and NG), Bacillus cereus, and Shigella flexneri. Wide varieties of bacteria of medical relevance were also identified. Of which, Klebsiella spp. 49(40.8%), Bacillus spp., and Staphylococcus saprophyticus were predominant. Blattella germanica (L.) (Dictyoptera: Blattidae) could serve as a potential vector for the dissemination of foodborne pathogens such as Salmonella spp., Shigella flexneri, E. coli, S. aureus, and B. cereus and these bacteria could be a major threat to public health. Therefore, environmental sanitation and standard hygiene need to be applied in the food handling establishments in that locality. PMID:27294115

  17. Vector Potential of Blattella germanica (L. (Dictyoptera: Blattidae for Medically Important Bacteria at Food Handling Establishments in Jimma Town, Southwest Ethiopia

    Fithamlak Solomon

    2016-01-01

    Full Text Available Cockroaches have been regarded as possible vectors of human enteropathogens. Their presence and crawl particularly in food handling establishments could be risky for human health. Therefore, this study was done to determine the vector potential of cockroach for medically important bacterial pathogens in restaurants and cafeterias. A cross-sectional study was conducted on cockroaches from restaurants and cafeterias in Jimma town from May to September 2014. Standard taxonomic keys and microbiological techniques were applied for species identification and isolation. Data was analyzed in SPSS version 16.0. All cockroaches trapped were the German cockroach, Blattella germanica (L. (Dictyoptera: Blattidae. Escherichia coli was the most frequently isolated followed by Salmonella species (serogroups B, D, E, C1, and NG, Bacillus cereus, and Shigella flexneri. Wide varieties of bacteria of medical relevance were also identified. Of which, Klebsiella spp. 49(40.8%, Bacillus spp., and Staphylococcus saprophyticus were predominant. Blattella germanica (L. (Dictyoptera: Blattidae could serve as a potential vector for the dissemination of foodborne pathogens such as Salmonella spp., Shigella flexneri, E. coli, S. aureus, and B. cereus and these bacteria could be a major threat to public health. Therefore, environmental sanitation and standard hygiene need to be applied in the food handling establishments in that locality.

  18. Radionuclides and radiation protection. Practical guide for radioactive substance handling in laboratories of low and intermediate level radioactivity

    This book is a practical guide, intended for radionuclide users, working in Industry, Research and Nuclear Medicine, in low and intermediate laboratories. About a hundred data cards about the main radionuclides used in these laboratories are presented (nuclear characteristics, radiotoxicity, external and internal exposure, external contamination of skin, protections from beta, gamma and X radiations, detection and contamination limits and maximum handling activity): TRITIUM, CARBON 11, CARBON 14, FLUORINE 18, SODIUM 22, SODIUM 24, PHOSPHORUS 32, PHOSPHORUS 33, SULFUR 35, CHLORINE 36, POTASSIUM 40, POTASSIUM 42, POTASSIUM 43, CALCIUM 45, SCANDIUM 47, CALCIUM 47, SCANDIUM 46, CHROMIUM 51, MANGANESE 52, MANGANESE 54, MANGANESE 56, IRON 52, IRON 55, IRON 59, COBALT 56, COBALT 57, COBALT 58, COBALT 60, NICKEL 63, NICKEL 65, COPPER 64, COPPER 67, ZINC 65, GALLIUM 66, GALLIUM 67, GALLIUM 68, ARSENIC 76, SELENIUM 75, BROMINE 77, BROMINE 82, KRYPTON 85, RUBIDIUM 86, STRONTIUM 85, STRONTIUM 89, STRONTIUM 90, YTTRIUM 90, ZIRCONIUM 95, MOLYBDENUM 99, TECHNETIUM 99, RUTHENIUM 103, RUTHENIUM 106, RHODIUM 103, RHODIUM 106, SILVER 110, SILVER 111, CADMIUM 109, INDIUM 111, INDIUM 115, TIN 125, ANTIMONY 122, ANTIMONY 124, ANTIMONY 126, TELLURIUM 123, TELLURIUM 132, IODINE 123, IODINE 12,; IODINE 131, CESIUM 131, CESIUM 134, XENON 133, BARIUM 137, BARIUM 140, CESIUM 137, LANTHANUM 140, CERIUM 139, CERIUM 141, CERIUM 143, PRASEODYMIUM 144, PRASEODYMIUM 143, PROMETHIUM 147, SAMARIUM 153, EUROPIUM 152, EUROPIUM 154, EUROPIUM 156, ERBIUM 169, YTTERBIUM 169, RHENIUM 186, RHENIUM 188, IRIDIUM 192, GOLD 198, MERCURY 197, MERCURY 203, THALLIUM 201, THALLIUM 204, LEAD 210, RADIUM 226, URANIUM 235, URANIUM 238, PLUTONIUM 239, AMERICIUM 241, CURIUM 244, CALIFORNIUM 252

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

    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.

  20. Practical Use Of It In Traceability In Food Value Chains

    Ratcliff, Jon; Boddington, Michael

    Traceability is today considered an essential requirement for the food value chain due to the need to provide consumers with accurate information in the event of food safety recalls, to provide assurance with regard the source and production systems for food products and in certain countries to comply with government legislation. Within an individual business traceability can be quite simple to implement, however, in a global trading market, traceability of the entire supply chain, including logistics is extremely complex. For this reason IT solutions such as TraceTracker have been developed which not only provide electronic solutions for complete traceability but also allow products to be tracked at any point in the supply chain.

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

    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’

  2. Household Food Insecurity, Mother's Feeding Practices, and the Early Childhood's Iron Status

    Salarkia, Nahid; Neyestani, Tirang R; Omidvar, Nasrin; Zayeri, Farid

    2015-01-01

    Background: Health consequences of food insecurity among infants and toddlers have not been fully examined. The purpose of this study was to assess the relationship between household food insecurity, mother's infant feeding practices and iron status of 6–24 months children. Methods: In this cross-sectional study, 423 mother-child pairs were randomly selected by multistage sampling method. Children blood samples were analyzed for hemoglobin and serum ferritin concentrations. Household food sec...

  3. Household food insecurity, mother′s feeding practices, and the early childhood′s iron status

    Nahid Salarkia; Neyestani, Tirang R; Nasrin Omidvar; Farid Zayeri

    2015-01-01

    Background: Health consequences of food insecurity among infants and toddlers have not been fully examined. The purpose of this study was to assess the relationship between household food insecurity, mother′s infant feeding practices and iron status of 6-24 months children. Methods: In this cross-sectional study, 423 mother-child pairs were randomly selected by multistage sampling method. Children blood samples were analyzed for hemoglobin and serum ferritin concentrations. Household food...

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

    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…

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

    Jehlička, Petr; Smith, J.

    2011-01-01

    Roč. 42, č. 3 (2011), s. 362-372. ISSN 0016-7185 R&D Projects: GA ČR 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. 78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    2013-05-10

    .... Background In a notice published in the Federal Register of February 29, 2012 (77 FR 12226), FDA announced... Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of Poultry Feed and Poultry Feed... safe use of electron beam and x-ray sources for irradiation of poultry feed and poultry...

  7. Measuring parent food practices: a systematic review of existing measures and examination of instruments

    Vaughn, Amber E; Tabak, Rachel G.; Bryant, Maria J.; Ward, Dianne S

    2013-01-01

    During the last decade, there has been a rapid increase in development of instruments to measure parent food practices. Because these instruments often measure different constructs, or define common constructs differently, an evaluation of these instruments is needed. A systematic review of the literature was conducted to identify existing measures of parent food practices and to assess the quality of their development. The initial search used terms capturing home environment, parenting behav...

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

    De Jong, A.; 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

  9. Impact of Food Allergies on School Nursing Practice

    Weiss, Christopher; Munoz-Furlong, Anne; Furlong, Terence J.; Arbit, Julie

    2004-01-01

    Food allergies affect 11 million Americans, including 6-8% of children. The rate of peanut allergies in children doubled from 1997 to 2002. There is no cure; therefore, strict avoidance of the allergen is the only way to avoid a reaction. Fatalities are associated with delays in or lack of epinephrine administration. Severe reactions, called…

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

    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

  11. Seed handling practices: four fast-growing hardwoods for humid tropical plantations in the Eighties. [Acacia mangium, Albizia falcataria, E. deglupta, Gmelina arborea

    Bowen, M.R.; Eusebio, T.V.

    1984-01-01

    Research in Sabah in 1981/82 is reported on the phenology, harvesting, cleaning, testing and storage of the seed of Acacia mangium, Albizia falcataria, Eucalyptus deglupta and Gmelina arborea. Seed handling practices were standardized for all except G. arborea. In A. mangium, branch lopping was the preferred harvesting method, and variation was observed in the fruiting season and seed funicle type (probably due to introgression with A. auriculiformis).

  12. Fundamental constructs in food parenting practices: a content map to guide future research.

    Vaughn, Amber E; Ward, Dianne S; Fisher, Jennifer O; Faith, Myles S; Hughes, Sheryl O; Kremers, Stef P J; Musher-Eizenman, Dara R; O'Connor, Teresia M; Patrick, Heather; Power, Thomas G

    2016-02-01

    Although research shows that "food parenting practices" can impact children's diet and eating habits, current understanding of the impact of specific practices has been limited by inconsistencies in terminology and definitions. This article represents a critical appraisal of food parenting practices, including clear terminology and definitions, by a working group of content experts. The result of this effort was the development of a content map for future research that presents 3 overarching, higher-order food parenting constructs--coercive control, structure, and autonomy support--as well as specific practice subconstructs. Coercive control includes restriction, pressure to eat, threats and bribes, and using food to control negative emotions. Structure includes rules and limits, limited/guided choices, monitoring, meal- and snacktime routines, modeling, food availability and accessibility, food preparation, and unstructured practices. Autonomy support includes nutrition education, child involvement, encouragement, praise, reasoning, and negotiation. Literature on each construct is reviewed, and directions for future research are offered. Clear terminology and definitions should facilitate cross-study comparisons and minimize conflicting findings resulting from previous discrepancies in construct operationalization. PMID:26724487

  13. Food parenting practices and child dietary behavior. Prospective relations and the moderating role of general parenting

    Sleddens, E.F.C.; Kremers, S.P.J.; Stafleu, A.; Dagnelie, P.C.; Vries, N.K. de; Thijs, C.

    2014-01-01

    Research on parenting practices has focused on individual behaviors while largely failing to consider the context of their use, i.e., general parenting. We examined the extent to which food parenting practices predict children's dietary behavior (classified as unhealthy: snacking, sugar-sweetened be

  14. Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions.

    Nizame, Fosiul A; Leontsini, Elli; Luby, Stephen P; Nuruzzaman, Md; Parveen, Shahana; Winch, Peter J; Ram, Pavani K; Unicomb, Leanne

    2016-08-01

    This study explored the steps of food preparation, related handwashing opportunities, current practices, and community perceptions regarding foods at high-risk of contamination such as mashed foods and salads. In three rural Bangladeshi villages, we collected qualitative and observational data. Food preparation was a complex and multistep process. Food preparation was interrupted by tasks that could contaminate the preparers' hands, after which they continued food preparation without washing hands. Community members typically ate hand-mixed, uncooked mashed food and salad as accompaniments to curry and rice at meals. Hand-mixed dried foods were mostly consumed as a snack. Observers recorded handwashing during preparation of these foods. Among 24 observed caregivers, of 85 opportunities to wash hands with soap during food preparation, washing hands with soap occurred twice, both times after cutting fish, whereas washing hands with water alone was common. A simple and feasible approach is promotion of handwashing with soap upon entering and re-entering the food preparation area, and ensuring that everything needed for handwashing should be within easy reach. PMID:27296388

  15. 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

    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

  16. Food safety in family homes in Melbourne, Australia.

    Mitakakis, Teresa Z; Sinclair, Martha I; Fairley, Christopher K; Lightbody, Pamela K; Leder, Karin; Hellard, Margaret E

    2004-04-01

    Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices. PMID:15083738

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

    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. Perceived parental food controlling practices are related to obesogenic or leptogenic child life style behaviors.

    Van Strien, Tatjana; van Niekerk, Rianne; Ouwens, Machteld A

    2009-08-01

    To better understand whether the parental food controlling practices pressure and restriction to eat are obesity preventing or obesity promoting, this study examined whether these parenting practices are related to other (food or non-food) areas that are generally regarded as obesogenic or leptogenic. Are these foods controlling practices more indicative of obesogenic or leptogenic child life style behaviors? In a sample of 7-12-year-old boys and girls (n = 943) the perceived parental food controlling practices were related to various measures for unhealthy life style. Using factor analysis we assessed whether there is a constellation of lifestyle behaviors that is potentially obesogenic or leptogenic. Remarkably, perceived parental restriction and pressure loaded on two different factors. Perceived parental restriction to eat had a negative loading on a factor that further comprised potential obesogenic child life style behaviors, such as snacking (positive loading), time spend with screen media (television or computer) (positive loadings) and frequency of fruit consumption (negative loading). Perceived parental pressure to eat had a positive loading on a factor that further comprised potential leptogenic life style behaviors such as frequency of eating a breakfast meal and sporting (positive loadings). It is concluded that low perceived parental restriction in regard to food may perhaps be a sign of more uninvolved 'neglecting' or indulgent parenting/obesogenic home environment, whereas high perceived parental pressure to eat may be sign of a more 'concerned' leptogenic parenting/home environment, though more research into style of parenting is needed. PMID:19467280

  19. Retail food environments in Canada: Maximizing the impact of research, policy and practice.

    Minaker, Leia M

    2016-01-01

    Retail food environments are gaining national and international attention as important determinants of population dietary intake. Communities across Canada are beginning to discuss and implement programs and policies to create supportive retail food environments. Three considerations should drive the selection of food environment assessment methods: relevance (What is the problem, and how is it related to dietary outcomes?); resources (What human, time and financial resources are required to undertake an assessment?); and response (How will policy-makers find meaning out of and act on the information gained through the food environment assessment?). Ultimately, food environment assessments should be conducted in the context of stakeholder buy-in and multi-sectoral partnerships, since food environment solutions require multi-sectoral action. Partnerships between public health actors and the food and beverage industry can be challenging, especially when mandates are not aligned. Clarifying the motivations, expectations and roles of all stakeholders takes time but is important if the impact of food environment research, policy and practice is to be maximized. The articles contained in this special supplementary issue describe ongoing food environments research across Canada and fill some of the important gaps in the current body of Canadian food environments literature. PMID:27281525

  20. Community gardens as learning spaces for sustainable food practices

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

  1. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance.

    Garayoa, Roncesvalles; Yánez, Nathaly; Díez-Leturia, María; Bes-Rastrollo, Maira; Vitas, Ana Isabel

    2016-04-01

    Prerequisite programs are considered the most efficient tool for a successful implementation of self-control systems to ensure food safety. The main objective of this study was to evaluate the implementation of these programs in 15 catering services located in Navarra and the Basque Country (regions in northern Spain), through on-site audits and microbiological analyses. The implementation of the prerequisite program was incomplete in 60% of the sample. The unobserved temperature control during both the storage and preparation of meals in 20% of the kitchens reveals misunderstanding in the importance of checking these critical control points. A high level of food safety and hygiene (absence of pathogens) was observed in the analyzed meals, while 27.8% of the tested surfaces exceeded the established limit for total mesophilic aerobic microorganisms (≤100 CFU/25 cm²). The group of hand-contact surfaces (oven door handles and aprons) showed the highest level of total mesophilic aerobic microorganisms and Enterobacteriaceae, and the differences observed with respect to the food-contact surfaces (work and distribution utensils) were statistically significant (P Staphylococcus spp we identified 43 CFU/cm(2) on average compared with 4 CFU/cm(2) (P < 0.001) for those not wearing and wearing gloves, respectively). For a proper implementation of the prerequisites, it is necessary to focus on attaining a higher level of supervision of activities and better hygiene training for the food handlers, through specific activities such as informal meetings and theoretical-practical sessions adapted to the characteristics of each establishment. PMID:26953631

  2. Food irradiation

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

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

    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.

  4. Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector

    Gabriella Arcese; Serena Flammini; Maria Caludia Lucchetti; Olimpia Martucci

    2015-01-01

    The adoption of an “open sustainability innovation” approach in business could be a strategic advantage to reach both industry objectives and sustainability goals. The food sector is facing a constant increase in competition. In order to address the high competition that involves the food industry, sustainability and innovation practices can be strategically effective, especially with an open sustainability innovation approach. In the literature, we found many examples of open innovation app...

  5. Consumers’ purchase of organic food products. A matter of convenience and reflexive practices

    Hjelmar, Ulf

    2011-01-01

    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 ...

  6. Product Market Competition and Human Resource Practices: An Analysis of the Retail Food Sector

    Elizabeth Davis; Matthew Freedman; Julia Lane; Brian McCall; Nicole Nestoriak; Timothy Park

    2005-01-01

    The rise of super-centers and the entry of Wal-Mart into food retailing have dramatically altered the competitive environment in the industry. This paper explores the impact of such changes on the labor market practices of traditional food retailers. We use longitudinal data on workers and firms to construct new measures of compensation and employment, and examine how these measures evolve within and across firms in response to changes in product market structure. An additional feature of the...

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

    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

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

    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.

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

    Agnieszka Siewicz

    2011-12-01

    Full Text Available 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 famous culinary triangle to show the connection between culture and nature in human thought; however, the triangle was not based on his own fieldwork, but rather many examples from other works were used to support this theoretical approach. This paper shows that without the theoretical and practical contribution of these three anthropologists, the flourishing of food studies as a new discipline would have been seriously delayed.

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

    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. Emotional and instrumental feeding practices of Dutch mothers regarding foods eaten between main meals

    Raaijmakers, Lieke GM; Gevers, Dorus WM; Teuscher, Dorit; Kremers, Stef PJ; van Assema, Patricia

    2014-01-01

    Background To assess how much of a public health problem emotional and instrumental feeding practices are, we explored the use of these feeding practices in a sample of Dutch mothers regarding their child’s food intake between main meals. Methods A cross-sectional questionnaire study was conducted among 359 mothers of primary school children aged 4–12 years. The questionnaires were completed online at home. Results Of the mothers, 29.5% reported using foods to reward, 18.1% to punish and 18.9...

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

    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

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

    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. Aetherspheres: spatial sensitivity and self awareness in food and social media prosuming practices

    Androulaki, Maria

    2014-01-01

    The focal point of this thesis is on whether and how digital practices can challenge and reintroduce values and concepts related to self-awareness and spatial sensitivity. It uses prosuming practices of food and social media as a research and learning tool. Prosumption is a compound word formed by joining the words production and consumption and, in brief, it means producing for one’s own consumption. This study is conducted in the area of digital media and architecture. The...

  15. Mafia Practices and Italian Entrepreneurial Activities in the Belgian Food Sector. Research Objectives

    De Biase, Marco

    2014-01-01

    This research aims to study the social and economic processes which encourage the spread of mafia practices among some Italian entrepreneurs in the Belgian food sector. My working hypothesis is that mafia practices are violent and predatory strategies to monopolize the economic market, which rely on the use of heterogeneous and cross-class social networks. In this view, these activities of old and new Italian entrepreneurs in Belgium are not the result of the exportation of mafia methods thro...

  16. A World of Plastic: Packaging practices amongst Icelandic food-retailers and suppliers.

    Vidarsson, Sævar Logi

    2015-01-01

    Background: There is extensive use of polystyrene (PS6), polypropylene (PP5) and other plastics in packaging practices in Iceland today, despite these materials being a threat to the environment. As Iceland is portrayed as one of the most environmentally clean countries in the world one cannot but wonder why the discussion on packaging practices has not arisen sooner. The research focuses on food-retailers and suppliers as well as their associated packaging companies within Iceland. It explor...

  17. Is fecal contamination of drinking water after collection associated with household water handling and hygiene practices? A study of urban slum households in Hyderabad, India.

    Eshcol, Jayasheel; Mahapatra, Prasanta; Keshapagu, Sarita

    2009-03-01

    Water-borne illness, primarily caused by fecal contamination of drinking water, is a major health burden in the state of Andhra Pradesh, India. Currently drinking water is treated at the reservoir level and supplied on alternate days, necessitating storage in households for up to 48 hrs. We hypothesized that fecal contamination occurs principally during storage due to poor water handling. In this study we tested for coliform bacteria in water samples collected at distribution points as household storage containers were filled, and then tested containers in the same households 24-36 hours after collection. We also conducted an observational survey to make an assessment of water handling and hygiene. Ninety-two percent (47/51) of samples tested at supply points were adequately chlorinated and bacterial contamination was found in two samples with no residual chlorine. Samples collected from household storage containers showed an increase in contamination in 18/50 houses (36%). Households with contaminated stored samples did not show significant differences in demographics, water handling, hygiene practices, or sanitation. Nevertheless, the dramatic increase in contamination after collection indicates that until an uninterrupted water supply is possible, the point at which the biggest health impact can be made is at the household level. PMID:18957783

  18. Food and Eating Practices during the Transition from Secondary School to New Social Contexts

    Wills, Wendy J.

    2005-01-01

    This paper examines how the new social contexts experienced by young people after leaving school are related to everyday food practices and eating habits. Findings from in-depth interviews with 31 young people aged 16-24 years studying at a college of further education in South East England are used to explore the role of new social spaces and…

  19. Food parenting practices and child dietary behavior. Prospective relations and the moderating role of general parenting.

    Sleddens, Ester F C; Kremers, Stef P J; Stafleu, Annette; Dagnelie, Pieter C; De Vries, Nanne K; Thijs, Carel

    2014-08-01

    Research on parenting practices has focused on individual behaviors while largely failing to consider the context of their use, i.e., general parenting. We examined the extent to which food parenting practices predict children's dietary behavior (classified as unhealthy: snacking, sugar-sweetened beverage; and healthy: water and fruit intake). Furthermore, we tested the moderating role of general parenting on this relationship. Within the KOALA Birth Cohort Study, in the Netherlands, questionnaire data were collected at 6 and 8 years (N = 1654). Correlations were computed to assess the association between food parenting practices and general parenting (i.e., nurturance, behavioral control, structure, coercive control, and overprotection). Linear regression models were fitted to assess whether food parenting practices predict dietary behavior. Instrumental and emotional feeding, and pressure to eat were found to have associations with undesirable child dietary behavior (increased unhealthy intake/decreased healthy intake), whereas associations were in the desirable direction for covert control, encouragement and restriction. Moderation analyses were performed by evaluating interactions with general parenting. The associations of encouragement and covert control with desirable child dietary behaviors were found to be stronger for children who were reared in a positive parenting context. Future research should assess the influence of contextual parenting factors moderating the relationships between food parenting and child dietary behavior as the basis for the development of more effective family-based interventions. PMID:24727101

  20. Relationship between Parental Feeding Practices and Neural Responses to Food Cues in Adolescents.

    Allen, Harriet A; Chambers, Alison; Blissett, Jacqueline; Chechlacz, Magdalena; Barrett, Timothy; Higgs, Suzanne; Nouwen, Arie

    2016-01-01

    Social context, specifically within the family, influences adolescent eating behaviours and thus their health. Little is known about the specific mechanisms underlying the effects of parental feeding practices on eating. We explored relationships between parental feeding practices and adolescent eating habits and brain activity in response to viewing food images. Fifty- seven adolescents (15 with type 2 diabetes mellitus, 21 obese and 21 healthy weight controls) underwent fMRI scanning whilst viewing images of food or matched control images. Participants completed the Kids Child Feeding Questionnaire, the Childrens' Dutch Eating Behaviour Questionnaire (DEBQ) and took part in an observed meal. Parents completed the Comprehensive Feeding Practices Questionniare and the DEBQ. We were particularly interested in brain activity in response to food cues that was modulated by different feeding and eating styles. Healthy-weight participants increased activation (compared to the other groups) to food in proportion to the level of parental restriction in visual areas of the brain such as right lateral occipital cortex (LOC), right temporal occipital cortex, left occipital fusiform gyrus, left lateral and superior LOC. Adolescents with type 2 diabetes mellitus had higher activation (compared to the other groups) with increased parental restrictive feeding in areas relating to emotional control, attention and decision-making, such as posterior cingulate, precuneus, frontal operculum and right middle frontal gyrus. Participants with type 2 diabetes mellitus also showed higher activation (compared to the other groups) in the left anterior intraparietal sulcus and angular gyrus when they also reported higher self restraint. Parental restriction did not modulate food responses in obese participants, but there was increased activity in visual (visual cortex, left LOC, left occipital fusiform gyrus) and reward related brain areas (thalamus and parietal operculum) in response to

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

    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.

  2. Retrospective reports of parental feeding practices and emotional eating in adulthood: The role of food preoccupation.

    Tan, Cin Cin; Ruhl, Holly; Chow, Chong Man; Ellis, Lillian

    2016-10-01

    The current study examined the role of food preoccupation as a potential mediator of the associations between parental feeding behaviors during childhood (i.e., restriction for weight, restriction for health, emotion regulation) and emotional eating in adulthood. Participants (N = 97, Mage = 20.3 years) recalled their parents' feeding behaviors during early and middle childhood and reported on current experiences of food preoccupation and emotional eating. Findings revealed that recalled parental feeding behaviors (restriction for weight, restriction for health, emotion regulation) and food preoccupation were positively associated with later emotional eating (correlations ranged from 0.21 to 0.55). In addition, recalled restriction for weight and emotion regulation feeding were positively associated with food preoccupation, r = 0.23 and 0.38, respectively. Further, food preoccupation mediated the association between emotion regulation feeding and later emotional eating (CI95% = 0.10 to 0.44). These findings indicate that parental feeding practices in childhood are related to food preoccupation, and that food preoccupation mediates the association between emotion regulation feeding in childhood and emotional eating in adulthood. PMID:27289008

  3. A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

    Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…

  4. Basics for Handling Food Safely

    ... and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. · ... and poultry immediately after microwave thawing. Cooking · Beef, veal, and lamb steaks, roasts, and chops may be ...

  5. Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas

    Agustina, R.; Sari, T.P.; Satroamidjojo, S.; Bovee-Oudenhoven, I.M.J.; Feskens, E.J.M.; Kok, F.J.

    2013-01-01

    Background: Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian chil

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

    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…

  7. Best Practices for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs

    Castillo, Alexandra; Carr, Deborah; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research project was to identify goals and establish best practices for school nutrition (SN) programs that serve students with special food and/or nutrition needs based on the four practice categories identified in previous National Food Service Management Institute, Applied Research Division (NFSMI, ARD)…

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

    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.…

  9. Best practices in school food and nutrition units of public schools of Bayeux, PB, Brazil.

    Lopes, Ana Carolina de Carvalho; Pinto, Helen Ramalho Farias; Costa, Deborah Camila Ismael de Oliveira; Mascarenhas, Robson de Jesus; Aquino, Jailane de Souza

    2015-07-01

    The occurrence of foodborne illness outbreaks is increasing in schools, and due to the number of children who consume school meals as the only daily meal, this factor becomes even more worrisome. In this sense, the aim of this study was to evaluate the hygienic-health aspects of Food and Nutrition Units (SFNU) of public schools of Bayeux / PB in relation to the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist during visits to units in 29 schools. The health risk of units evaluated was from regular to very high regarding structure and facilities, hygiene of food handlers, environment and food preparation. It was found that 10.3% of handlers used clean and adequate uniforms, and environment and equipment showed poor conservation status in 75.9% and 89.7% of Units, respectively; control of urban pests and vectors was not effective and cleaning of fresh produce was incorrectly conducted in 51.7% of SFNU of schools evaluated. It could be concluded that the production of meals in SFNU of schools evaluated does not meet the requirements established by the best practices in school food and nutrition. PMID:26132265

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

    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....

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

    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

  12. Rights for resilience: food sovereignty, power, and resilience in development practice

    Marygold Walsh-Dilley

    2016-03-01

    Full Text Available Even as resilience thinking becomes evermore popular as part of strategic programming among development and humanitarian organizations, uncertainty about how to define, operationalize, measure, and evaluate resilience for development goals prevails. As a result, many organizations and institutions have undertaken individual, collective, and simultaneous efforts toward clarification and definition. This has opened up a unique opportunity for a rethinking of development practices. The emergent consensus about what resilience means within development practice will have important consequences both for development practitioners and the communities in which they work. Incorporating resilience thinking into development practice has the potential to radically transform this arena in favor of social and environmental justice, but it could also flounder as a way to dress old ideas in new clothes or, at worst, to further exploit, disempower, and marginalize the world's most vulnerable populations. We seek to make an intervention into the definitional debates surrounding resilience that supports the former and helps prevent the latter. We argue that resilience thinking as it has been developed in social-ecological systems and allied literatures has a lot in common with the concept of food sovereignty and that paying attention to some of the lessons and claims of food sovereignty movements could contribute toward building a consensus around resilience that supports social and environmental justice. In particular, the food sovereignty movement relies on a strategy that elevates rights. We suggest that a rights-based approach to resilience-oriented development practice could contribute to its application in just and equitable ways.

  13. Knowledge, attitudes, and poultry-handling practices of poultry workers in relation to avian influenza in India

    Sudhir C Kumar

    2013-01-01

    Full Text Available Avian influenza (AI is a viral disease of domestic and wild birds. The recent pandemics caused by highly pathogenic AIA (H5N1 in domestic poultry is currently rated phase 3 by the World Health Organization on the pandemic alert scale. Materials and Methods: A pretested and semistructured survey instrument was administered to both live bird market and poultry farm workers in two most populous cities in Karnataka in South India to collect data on demographics, knowledge, attitude, and practices among them. Results: The mean age was similar among both population groups (31.5 years. There was a higher level of biosecurity practices adopted in poultry farms compared with those adopted in live bird market. Knowledge regarding AI was acceptable but poorly correlated with actual biosecurity practices. Discussion: Live bird market and poultry farm workers have been identified as the weakest link in the prevention and control of the spread of AI in the two most populous cities studied in Karnataka. Conclusion: Risk reduction models of behavior change targeting these groups are important toward the control and prevention of AI spread.

  14. State Master Gardeners Knowledge and Behavior Regarding Food Safety and Good Agricultural Practices Recommendations

    Brennan, Christy

    2009-01-01

    Master Gardener’s (MG) are volunteers that dedicate their time and resources to complete advanced training on gardening practices. They are a valuable resource to state Cooperative Extension services, like the one in Virginia (VCE), by volunteering to share gardening knowledge with the public. MG’s assist the public in starting and maintaining personal and community fruit and vegetable gardens. Food producing gardens should be treated differently from recreational gardens. Gardening and harve...

  15. High performance work practices and organizational performance: an analysis of the Macedonian food and beverage industry

    Sofijanova, Elenica; Zabijakin-Chatleska, Vesna

    2013-01-01

    The current study analyses the relationship of high- performance work practices (HPWPs) and organizational performance in a sample of Macedonian food and beverage companies by using the universalistic approach which has been empirically accepted as relevant in the theory of strategic human resource management. A large number of studies, conducted in developed countries, confirm that the strategic approach towards human resources and the investment in HPWPs is connected to the ...

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

    Higginbottom Gina MA; Vallianatos Helen; Forgeron Joan; Gibbons Donna; Malhi Rebecca; Mamede Fabiana

    2011-01-01

    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 unders...

  17. How the organic food system supports sustainable diets and translates these into practice

    Carola eStrassner

    2015-06-01

    Full Text Available 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 is recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic fo

  18. Practice Paper of the Academy of Nutrition and Dietetics: Selecting Nutrient-Dense Foods for Good Health.

    Hingle, Melanie D; Kandiah, Jayanthi; Maggi, Annette

    2016-09-01

    The 2015 Dietary Guidelines for Americans encourage selection of nutrient-dense foods for health promotion and disease prevention and management. The purpose of this Academy of Nutrition and Dietetics practice paper is to provide an update regarding the science and practice of nutrient-dense food identification and selection. Characterization of tools used to identify nutrient density of foods is provided and recommendations for how registered dietitian nutritionists and nutrition and dietetics technicians, registered, might use available profiling tools to help consumers select nutrient-dense foods is discussed. PMID:27568089

  19. Handling of injectable antineoplastic agents.

    Knowles, R S; Virden, J E

    1980-01-01

    Although the clinical toxicity of antineoplastic drugs has been well documented there is little or no information on the problems that may arise on the handling and mishandling of such agents. This paper attempts to highlight the importance of taking precautions to prevent adverse effects resulting from contact with cytotoxic drugs during handling and to suggest a practical guide for the handling of such agents.

  20. A practical approach to handling the uncertainty analysis in gamma spectroscopy with the software's Gamma Vision and Genie

    Full text: The national Swedish network of laboratories in emergency response and preparedness should provide with fast and reliable measurements. That is why these results should be given with a measure of its quality, which is the measurement uncertainty, as has been stated in several international standards. Many gamma spectroscopy software packages contain advance algorithms for calculation of the activity and its measurement uncertainty. They even include elements of quality assurance and quality control. Despite of that, not all sources of uncertainty are always taken into account. The two most used analysis software packages in the Swedish network of laboratories in emergency response are Gamma Vision from Ortec and Genie (with and without APEX) from Canberra. The purpose of this paper is to present two groups of practical evaluations of uncertainty components for the same kind of gamma-spectroscopy analysis, one that would suit Gamma Vision users and other for Genie users, including the Labsocs tool. The main idea is to profit as much as possible of the software capabilities and semi-manually add the contribution of uncertainty sources that are not been taken into account. The reports from both the software packages are modified so as to reflect the contribution of all sources of uncertainty into the reported relative combined uncertainty. The examples of gamma spectroscopy analysis are for samples of the same matrix and the different geometries foreseen in the context of emergency response by the Swedish emergency network. Together with the evaluation of the uncertainty components a review on the uncertainty propagation and the assumptions taken in each of the software packages is presented. (author)

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

    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 χ(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

  2. Child feeding practices, food habits, anthropometric indicators and cognitive performance among preschoolers in Peninsular Malaysia.

    Mohd Nasir, Mohd Taib; Norimah, Abdul Karim; Hazizi, Abu Saad; Nurliyana, Abdul Razak; Loh, Siow Hon; Suraya, Ibrahim

    2012-04-01

    This study aimed to determine the relationship between child feeding practices, food habits, and anthropometric indicators with cognitive performance of preschoolers aged 4-6 years in Peninsular Malaysia (n=1933). Parents were interviewed on socio-demographic background, nutrition knowledge, child feeding practices and food habits. Height and weight of the preschoolers were measured; BMI-for-age, weight-for-age and height-for-age were determined. Cognitive performance was assessed using Raven's Colored Progressive Matrices. The mean monthly household income was RM3610 and 59.6% of parents attained secondary education. Thirty-three percent of parents had good knowledge on nutrition, 39% satisfactory and 28% poor. For child feeding practices, perceived responsibility had the highest mean score (M=3.99, SD=0.72), while perceived child weight had the lowest (M=2.94, SD=0.38). The prevalence of possible risk of overweight, being overweight, and obesity were 3.9%, 7.9% and 8.1%, respectively, whereas the prevalence of underweight and stunting were 8.0% and 8.4%, respectively. Breakfast was the second most frequently skipped meal (16.8%) after dinner (18.1%). The mean cognitive score was 103.5 (SD=14.4). Height-for-age and consumption of dinner were found to contribute significantly towards cognitive performance after controlling for socio-demographic background and parent's nutrition knowledge. PMID:22265752

  3. Radiation processing of food and agricultural commodities

    Reducing post-harvest food losses is becoming increasingly important for sustaining food supplies. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for improving food security, food safety and international trade in agricultural commodities. Preservation of food by ionizing radiation involves controlled application of energy of ionizing radiation such as gamma rays, X-rays, and accelerated electrons to agricultural commodities, food products and ingredients, for improving their storage life, hygiene and safety. The process employs either gamma rays emitted by radioisotopes such as cobalt-60 or high-energy electrons or X-rays generated from machine sources

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

    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...

  5. Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas

    Agustina, R.; Sari, T.P.; Satroamidjojo, S.; Bovee-Oudenhoven, I M J; Feskens, E.J.M.; Kok, F. J.

    2013-01-01

    Background: Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian children. Methods: A cross-sectional study was conducted among 274 randomly selected children aged 12-59 months in selected low socioeconomic urban areas of East Jakarta. The prevalence of diarrhea was...

  6. Safe handling of tritium

    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

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

    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

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

    Gajadhar, A. A.; Pozio, E.; Gamble, H. R.;

    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 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...

  9. Handling tongs

    The design is presented of remotely controlled handling tongs for placing fuel assemblies of a fast nuclear reactor in the desired positions in the reactor vessel. The tongs consist of a head and clamps pivoted an the head. The head machined at the end of an inner pull rod which is swing connected to the main pull rod guide bar. The connection is effected from the inner pull rod side. Grip pins are pivoted on the main pull rod guide bar. The side projections of the grip pins engage the inner wall of the channel while the grip pin bodies lean against the opening link. The link pull rod and its height is adjustable. Its inner cut-outs engage the upper tips of the clamps. A fixing ring which the grip pin bodies engage is attached to the opening link such that it can be deflected to both sides. (E.S.)

  10. Environmental and health impacts of household solid waste handling and disposal practices in third world cities: the case of the Accra Metropolitan Area, Ghana.

    Boadi, Kwasi Owusu; Kuitunen, Markku

    2005-11-01

    Inadequate provision of solid waste management facilities in Third World cities results in indiscriminate disposal and unsanitary environments, which threatens the health of urban residents. The study reported here examined household-level waste management and disposal practices in the Accra Metropolitan Area, Ghana. The residents of Accra currently generate large amounts of solid waste, beyond the management capabilities of the existing waste management system. Because the solid waste infrastructure is inadequate, over 80 percent of the population do not have home collection services. Only 13.5 percent of respondents are served with door-to-door collection of solid waste, while the rest dispose of their waste at communal collection points, in open spaces, and in waterways. The majority of households store their waste in open containers and plastic bags in the home. Waste storage in the home is associated with the presence of houseflies in the kitchen (r = .17, p solid waste facilities result in indiscriminate burning and burying of solid waste. There is an association between waste burning and the incidence of respiratory health symptoms among adults (r = .25, p handling and disposal of waste are major causes of environmental pollution, which creates breeding grounds for pathogenic organisms, and the spread of infectious diseases. Improving access to solid waste collection facilities and services will help achieve sound environmental health in Accra. PMID:16334095

  11. Food Allergy

    ... Training Grants & Awards Program Directors Practice Resources ASTHMA IQ Consultation and Referral Guidelines Practice Financial Survey Practice ... Allergy Bubble Game with Mr. Nose-it-All. Test your knowledge about food allergies. » Food Allergy Symptoms & ...

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

    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

  13. Handling uncertainty

    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 prevalen...... possible to design a robust and resilient regulatory framework for small-scale mining. A number of policy adjustments are consequently proposed.......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...

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

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

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

    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…

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

    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…

  17. Use of Food Practices by Childcare Staff and the Association with Dietary Intake of Children at Childcare

    Jessica S. Gubbels

    2015-03-01

    Full Text Available The study explored the associations between various childcare staff food practices and children’s dietary intake at childcare. A total of 398 one- to four-year-old children and 24 childcare staff members from 24 Dutch childcare centers participated in the study. Children’s dietary intake (fruit, vegetable, sweet snack, savory snack, water, and sweet drink intake at childcare was registered on two weekdays, using observations by dieticians and childcare staff. Thirteen childcare staff practices were assessed using questionnaires administered by dieticians. Data were analyzed using multilevel regression analyses. Children consumed relatively much fruit and many sweet snacks at childcare, and they mainly drank sweet drinks. Various staff practices were associated with children’s dietary intake. When staff explained what they were doing to the children during food preparation, children ate significantly more fruit. Children ate less sweet snacks when they were allowed to help prepare the meals. When staff encouraged children to continue eating, they ate more vegetables. In conclusion, the study showed the importance of childcare staff food practices for children’s food intake at childcare. More research is needed to examine the specific conditions under which food practices can have a positive impact on children’s dietary intake.

  18. Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese

    Shrestha, Subash

    2012-01-01

    Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments. Some food-safety recommendations that are difficult to incorporate into handling and cooking procedures have contributed to a gap between food-safety knowledge and the actual behavior. The first part (Chapter 3, 4) of this study sought to ensure microbial safety by establishing alternative processing of meat products that can be easily...

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

    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.

  20. The influence of maternal infant feeding practices and beliefs on the expression of food neophobia in toddlers.

    Cassells, Erin L; Magarey, Anthea M; Daniels, Lynne A; Mallan, Kimberley M

    2014-11-01

    Food neophobia is a highly heritable trait characterized by the rejection of foods that are novel or unknown and potentially limits dietary variety, with lower intake and preference particularly for fruits and vegetables. Understanding non-genetic (environmental) factors that may influence the expression of food neophobia is essential to improving children's consumption of fruits and vegetables and encouraging the adoption of healthier diets. The aim of this study was to examine whether maternal infant feeding beliefs (at 4 months) were associated with the expression of food neophobia in toddlers and whether controlling feeding practices mediated this relationship. Participants were 244 first-time mothers (M=30.4, SD=5.1 years) allocated to the control group of the NOURISH randomized controlled trial. The relationships between infant feeding beliefs (Infant Feeding Questionnaire) at 4 months and controlling child feeding practices (Child Feeding Questionnaire) and food neophobia (Child Food Neophobia Scale) at 24 months were tested using correlational and multiple linear regression models (adjusted for significant covariates). Higher maternal Concern about infant under-eating and becoming underweight at 4 months was associated with higher child food neophobia at 2 years. Similarly, lower Awareness of infant hunger and satiety cues was associated with higher child food neophobia. Both associations were significantly mediated by mothers' use of Pressure to eat. Intervening early to promote positive feeding practices to mothers may help reduce the use of controlling practices as children develop. Further research that can further elucidate the bi-directional nature of the mother-child feeding relationship is still required. PMID:25014743

  1. Food projects in London: Lessons for policy and practice - A hidden sector and the need for 'more unhealthy puddings ... sometimes'

    Caraher, M.; Dowler, E

    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 four overlapping phases with a London focus: (1) a systemized review of the literature, (2) analysis of health authority Health Improvement Pla...

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

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

    2009-01-01

    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 nutrition and medical service provision to this population. Design and Methods: In-home interviews and oral examinations were conducted with 635 adults in ...

  3. Handle with Care

    InesaPleskacheuskaya

    2004-01-01

    THE Chinese people are justly proud of their food,martial arts and traditional medicine,regarding them as China's national treasure.Millions overseas enjoy Chinese cuisine,and also practice Chinese martial arts for physical fitness as traditional Chinese medicine(TCM) is concerned ,many have heard of it ,but few put it to the test.

  4. Development of an item bank for food parenting practices based on published instruments and reports from Canadian and US parents.

    O'Connor, Teresia M; Pham, Truc; Watts, Allison W; Tu, Andrew W; Hughes, Sheryl O; Beauchamp, Mark R; Baranowski, Tom; Mâsse, Louise C

    2016-08-01

    Research to understand how parents influence their children's dietary intake and eating behaviors has expanded in the past decades and a growing number of instruments are available to assess food parenting practices. Unfortunately, there is no consensus on how constructs should be defined or operationalized, making comparison of results across studies difficult. The aim of this study was to develop a food parenting practice item bank with items from published scales and supplement with parenting practices that parents report using. Items from published scales were identified from two published systematic reviews along with an additional systematic review conducted for this study. Parents (n = 135) with children 5-12 years old from the US and Canada, stratified to represent the demographic distribution of each country, were recruited to participate in an online semi-qualitative survey on food parenting. Published items and parent responses were coded using the same framework to reduce the number of items into representative concepts using a binning and winnowing process. The literature contributed 1392 items and parents contributed 1985 items, which were reduced to 262 different food parenting concepts (26% exclusive from literature, 12% exclusive from parents, and 62% represented in both). Food parenting practices related to 'Structure of Food Environment' and 'Behavioral and Educational' were emphasized more by parent responses, while practices related to 'Consistency of Feeding Environment' and 'Emotional Regulation' were more represented among published items. The resulting food parenting item bank should next be calibrated with item response modeling for scientists to use in the future. PMID:27131416

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

    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 ...

  6. What does it mean to be a 'picky eater'? A qualitative study of food related identities and practices.

    Thompson, Claire; Cummins, Steven; Brown, Tim; Kyle, Rosemary

    2015-01-01

    Picky eaters are defined as those who consume an inadequate variety of food through rejection of a substantial amount of food stuffs that are both familiar and unfamiliar. Picky eating is a relatively recent theoretical concept and while there is increasing concern within public health over the lack of diversity in some children's diets, adult picky eaters remain an under researched group. This paper reports on the findings of a qualitative study on the routine food choices and practices of 26 families in Sandwell, West Midlands, UK. Photo elicitation and go-along interview data collection methods were used to capture habitual food related behaviours and served to describe the practices of nine individuals who self identified or were described as picky eaters. A thematic analysis revealed that those with the food related identity of picky eater had very restricted diets and experienced strong emotional and physical reactions to certain foods. For some this could be a distressing and alienating experience that hindered their ability to engage in episodes of social eating. Further research is needed to illuminate the specific practices of adult picky eaters, how this impacts on their lives, and how possible interventions might seek to address the challenges they face. PMID:25450986

  7. Poor Nutrition Status and Associated Feeding Practices among HIV-Positive Children in a Food Secure Region in Tanzania: A Call for Tailored Nutrition Training

    Sunguya, Bruno F.; Poudel, Krishna C; Mlunde, Linda B; Urassa, David P.; Yasuoka, Junko; Jimba, Masamine

    2014-01-01

    Undernutrition among HIV-positive children can be ameliorated if they are given adequate foods in the right frequency and diversity. Food insecurity is known to undermine such efforts, but even in food rich areas, people have undernutrition. As yet no study has examined feeding practices and their associations with nutrition status among as HIV-positive children in regions with high food production. We therefore examined the magnitude of undernutrition and its association with feeding practic...

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

    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.

  9. Food as a reward in the classroom: school district policies are associated with practices in US public elementary schools.

    Turner, Lindsey; Chriqui, Jamie F; Chaloupka, Frank J

    2012-09-01

    The use of food as a reward for good student behavior or academic performance is discouraged by many national organizations, yet this practice continues to occur in schools. Our multiyear cross-sectional study examined the use of food as a reward in elementary schools and evaluated the association between district policies and school practices. School data were gathered during the 2007-2008, 2008-2009, and 2009-2010 school years via mail-back surveys (N=2,069) from respondents at nationally representative samples of US public elementary schools (1,525 unique schools, 544 of which also participated for a second year). During every year, the corresponding district policy for each school was gathered and coded for provisions pertaining to the use of food as a reward. School practices did not change over time and as of the 2009-2010 school year, respondents in 42.1% and 40.7% of schools, respectively, indicated that food was not used as a reward for academic performance or for good student behavior. In multivariate logistic regression analyses controlling for school characteristics and year, having a district policy that prohibited the use of food as a reward was significantly associated with school respondents reporting that food was not used as a reward for academic performance (Pfood was not used as a reward than were respondents in the South and Northeast. As of 2009-2010, only 11.9% of the districts in our study prohibited the use of food as a reward. Strengthening district policies may reduce the use of food rewards in elementary schools. PMID:22640775

  10. Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

    Lee, Jounghee; Park, Sohyun

    2015-01-01

    Objectives The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. Methods We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Ch...

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

    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 ...

  12. Handling of Solid Residues

    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

  13. Food Safety Practice and Associated Factors of Food Handlers Working in Substandard Food Establishments in Gondar Town, Northwest Ethiopia, 2013/14

    Gizaw Z; Gebrehiwot M; Teka Z

    2014-01-01

    Introduction: Food borne illnesses comprise a broad spectrum of diseases and are responsible for substantial morbidity and mortality worldwide. The global incidence of food borne disease is difficult to estimate, but it has been reported that 2.1 million people died each year from diarrheal diseases and contaminated food contributes to 1.5 billion cases of diarrhea in children each year, resulting in more than three million premature deaths. In developing countries, up to an es...

  14. Towards sustainable food systems: the concept of agroecology and how it questions current research practices. A review

    Hatt, S.

    2016-01-01

    Full Text Available Introduction. Multiple environmental and socio-economic indicators show that our current agriculture and the organization of the food system need to be revised. Agroecology has been proposed as a promising concept for achieving greater sustainability. This paper offers an overview and discussion of the concept based on existing literature and case studies, and explores the way it questions our current research approaches and education paradigms. Literature. In order to improve the sustainability of agriculture, the use of external and chemical inputs needs to be minimized. Agroecological farming practices seek to optimize ecological processes, thus minimizing the need for external inputs by providing an array of ecosystem services. Implementing such practices challenges the current structure of the food system, which has been criticized for its lack of social relevance and economic viability. An agroecological approach includes all stakeholders, from field to fork, in the discussion, design and development of future food systems. This inclusion of various disciplines and stakeholders raises issues about scientists and their research practices, as well as about the education of the next generation of scientists. Conclusions. Agroecology is based on the concept that agricultural practices and food systems cannot be dissociated because they belong to the same natural and socio-economic context. Clearly, agroecology is not a silver-bullet, but its principles can serve as avenues for rethinking the current approaches towards achieving greater sustainability. Adapting research approaches in line with indicators that promote inter- and transdisciplinary research is essential if progress is to be made.

  15. The Influence of the Secondary School Setting on the Food Practices of Young Teenagers from Disadvantaged Backgrounds in Scotland

    Wills, W.; Backett-Milburn, K.; Gregory, S.; Lawton, J.

    2005-01-01

    In this paper, we explore the secondary school environment as an important context for understanding young teenagers eating habits and food practices. We draw on data collected during semi-structured interviews with 36 young teenagers (aged 13/14 years) living in disadvantaged circumstances in Scotland. We found that the systems inherent in school…

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

    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…

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

    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...

  18. School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked

    Strohbehn, Catherine; Jun, Jinhyun; Arendt, Susan

    2014-01-01

    Purpose/Objectives: This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators. Methods: A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to…

  19. The influence of the secondary school setting on the food practices of young teenagers from disadvantaged backgrounds in Scotland.

    Wills, W; Backett-Milburn, K; Gregory, S; Lawton, J

    2005-08-01

    In this paper, we explore the secondary school environment as an important context for understanding young teenagers' eating habits and food practices. We draw on data collected during semi-structured interviews with 36 young teenagers (aged 13/14 years) living in disadvantaged circumstances in Scotland. We found that the systems inherent in school had an impact on what, where and when participants ate their lunch. Each school had rules governing use of the school dining hall and participants sometimes chose to leave this environment to buy food outside school premises. Our interviews showed that parents determined how much money young people took to school and, therefore, had some control over their food choices. Participants rarely spoke of giving priority to food and eating during the non-curriculum parts of the school day, preferring to spend time 'hanging out' with friends. Eating with friends was sometimes reported as a cause of anxiety, particularly when participants had concerns about body image, appetite or appearance. We suggest that young teenagers' dislike for queuing for food, their ability to budget for food at school and their desire to maximize time spent with friends influence food choices; therefore, these are issues which have implications for health education and will be of interest to those responsible for school meal provision. PMID:15507490

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

    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

  1. A Study of Assessment and Acting Factors on Young Teachers’ Knowledge, Attitude and Practice (KAP for Food Security

    Changfa Wu

    2015-09-01

    Full Text Available Young teachers have been a drive for development to our country’s universities. In order to follow their awareness of food security and physical status with interest, we, firstly, carry out an investigation into the young teachers’ Knowledge, Attitude and Practice (KAP under the age of 40 by cluster sampling in the 14 universities in Anhui province, then, make analysis of the data through statistic methods of T test and the other tests concerned, with conclusions that the positive correlations lie between the knowledge and the attitude, the attitude and the practice while the knowledge and the practice have not interrelated evidently. Finally, we submit proposals for how to improve the young teachers’ consciousness for food security from the respects of KAP in universities in Anhui province.

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

    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…

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

    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.…

  4. Assessment of Land Management Practices in Food Crops Production among Small Scale Farmers in Kwara State, Nigeria

    Abdulazeez, Muhammad-Lawal

    2014-06-01

    Full Text Available The study carried out an assessment of agricultural land management practices in food crops production among small scale farmers in Kwara Sate, Nigeria. Specifically, the study determined the socio economic characteristics of crop farmers in Kwara State; ascertained the cropping patterns common among them; highlighted the soil conservation methods adopted by the farmers; examined the relationship between selected socio-economic characteristics of the farmers and their adoption of major agricultural land management practices; and investigated the constraints to adoption of sustainable agricultural practices among crop farmers in Kwara State, Nigeria A three stage random sampling technique was used in selecting a total of one hundred and forty four small scale food crops farmers. Descriptive statistics, binary logistic regression model and four point Likert-type scale were used to analyse the data for the study. The study revealed that food crops production in Kwara State is dominated by middle aged men who are poorly educated and have poor access to agricultural extension services. Half of the respondents (48.60% adopted cereal-based cropping systems. 48.6% of the farmers adopted a minimum of three management practices. Crop rotation was mostly adopted by all the farmers while irrigation was the least adopted by only 29.3% of the respondents. Furthermore, the study revealed that farm size, age, education status, number of contacts with extension agents, household size and number of farm plots of the respondents were the significant factors affecting their adoption of land management practices. The study also revealed that the major constraints to the use of sustainable crop management practices among the farmers included inadequate supply of fertilizer, inadequacy of labour and credit, poor knowledge of improved agricultural practices, poor transportation, low produce prices and high cost of production. The study recommended the need for training

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

    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…

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

    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

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

    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.)

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

    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

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

    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...

  10. Low-Skilled Employee RetentionPractices in the Fast Food Industry : A study of retention practices within the Verhage FastFood franchise

    Vuik, Fabian; Van den broeck, Ro

    2013-01-01

    Employee turnover can cost an organization a significant amount of money. In addition, retention of employees can beneficial towards to an organization as it e.g. allows to save costs related torecruitment and training of new employees. The fast food industry is recognized as an industry which employs low-skilled employees and is especially in the United States known to be prone to high employee turnover. With regards to Europe, only little information is available in the field of low-skilled...

  11. Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

    Sergio Paulo Olinto da Motta

    2014-06-01

    Full Text Available Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007. In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012. Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003. This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety and answers (likelihood of food contamination. A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

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

    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...

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

    Eleni Papaoikonomou; Matías Ginieis

    2015-01-01

    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 ...

  14. Practical discrimination of good and bad cooked food using metal oxide semiconductor odour sensor

    Essiet Ima O.; Dan-Isa Ado

    2013-01-01

    An increasing concentration of ammonia in cooked food is in direct proportion to the extent of decay. This fact is used to design an electronic nose (e-nose) based on metal oxide semiconductor odour sensor circuit capable of discriminating good and bad cooked food. On the basis of the data produced by the e-nose circuit, a feedforward multilayer neural network is designed and trained to recognize varying concentrations of ammonia in the food. Test results o...

  15. Contact handle decompositions

    Özbağcı, Burak

    2009-01-01

    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.

  16. Practical discrimination of good and bad cooked food using metal oxide semiconductor odour sensor

    Essiet Ima O.

    2013-01-01

    Full Text Available An increasing concentration of ammonia in cooked food is in direct proportion to the extent of decay. This fact is used to design an electronic nose (e-nose based on metal oxide semiconductor odour sensor circuit capable of discriminating good and bad cooked food. On the basis of the data produced by the e-nose circuit, a feedforward multilayer neural network is designed and trained to recognize varying concentrations of ammonia in the food. Test results of the prototype e-nose system show that it is capable of classifying cooked food as being good or bad with over 92% average success rate.

  17. Menu Planning, Food Consumption, and Sanitation Practices in Day Care Facilities.

    Kuratko, Connye N.; Martin, Ruth E.; Lan, William Y.; Chappell, James A.; Ahmad, Mahassen

    2000-01-01

    In 102 day care centers, data were collected on nutritional content of menus, compliance with guidelines, children's food consumption, and safety/sanitation. Although menus exceeded recommended daily allowances, quantities of food were below recommendations. No menu components were consumed by more than 65% of children. Sanitation problems were…

  18. Household food insecurity, mother′s feeding practices, and the early childhood′s iron status

    Nahid Salarkia

    2015-01-01

    Conclusions: We found no association between household food insecurity and the occurrence of anemia in the 6-24 months children. However, these findings do not rule out the possibility of other micronutrient deficiencies among the food-insecure household children.

  19. A Practical Guide for Estimating Dietary Fat and Fiber Using Limited Food Frequency Data.

    Neale, Anne Victoria; And Others

    1992-01-01

    A methodology is presented for estimating daily intake of dietary fat and fiber based on limited food frequency data. The procedure, which relies on National Food Consumption Survey data and daily consumption rates, can provide baseline estimates of dietary patterns for health promotion policymakers. (SLD)

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

    Angela Giovanangeli

    2013-07-01

    Full Text Available 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.

  1. Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia

    Essa, Jumanah S.

    2001-01-01

    Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia Jumanah S. Essa ABSTRACT Farm and industry workers are a growing population in the United States (U.S.) and are critical to the success of the agriculture industry. In 1993, the Migrant Legal Services estimated that there were 42,000 migrant and seasonal farm workers in the state of Virginia (Wilson, 1998). These workers are essential in the state's producti...

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

    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...

  3. Using fuzzy cognitive mapping to understand farmers' perception of sustainable agricultural practices for enhanced food security in Nepal

    Halbrendt, Jacqueline; Gray, S.; Crow, S.; Shariq, L.; Tamang, Bishal B.

    2012-01-01

    With the world population having reached unprecedented levels, the need for improved food security and sustainable agricultural practices has become all the more pressing. This is especially relevant for subsistence farmers, such as those in the Mid-hill region of Nepal, who typically rely on crop yields for sustenance and have limited access to opportunities for income generation. Although promoting agricultural development in areas like the Mid-hill region has been a priority for NGOs and r...

  4. Use of Food Practices by Childcare Staff and the Association with Dietary Intake of Children at Childcare

    Gubbels, Jessica S; Gerards, Sanne M. P. L.; Stef P. J. Kremers

    2015-01-01

    The study explored the associations between various childcare staff food practices and children’s dietary intake at childcare. A total of 398 one- to four-year-old children and 24 childcare staff members from 24 Dutch childcare centers participated in the study. Children’s dietary intake (fruit, vegetable, sweet snack, savory snack, water, and sweet drink intake) at childcare was registered on two weekdays, using observations by dieticians and childcare staff. Thirteen childcare staff practi...

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

    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.

  6. Helping Kids Handle Worry

    ... Delight: Melon Smoothie Pregnant? Your Baby's Growth Helping Kids Handle Worry KidsHealth > For Parents > Helping Kids Handle ... master life's challenges, big and small. What Do Kids Worry About? What kids worry about is often ...

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

    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.

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

    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...

  9. Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

    Ababio, Patricia; Taylor, Tony; Swainson, Mark; Daramola, Bukola

    2016-01-01

    Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon’s Signed- Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge...

  10. MIVAR: Transition from Productions to Bipartite Graphs MIVAR Nets and Practical Realization of Automated Constructor of Algorithms Handling More than Three Million Production Rules

    Varlamov, Oleg O

    2011-01-01

    The theoretical transition from the graphs of production systems to the bipartite graphs of the MIVAR nets is shown. Examples of the implementation of the MIVAR nets in the formalisms of matrixes and graphs are given. The linear computational complexity of algorithms for automated building of objects and rules of the MIVAR nets is theoretically proved. On the basis of the MIVAR nets the UDAV software complex is developed, handling more than 1.17 million objects and more than 3.5 million rules on ordinary computers. The results of experiments that confirm a linear computational complexity of the MIVAR method of information processing are given. Keywords: MIVAR, MIVAR net, logical inference, computational complexity, artificial intelligence, intelligent systems, expert systems, General Problem Solver.

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

    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 constructs from the Theories of Organizational Change and elements from Stillman’s Tobacco Policy Framework adapted for obesity prevention. Our measurement framework included assessment of policy institutionalization of nutritional guidelines at the district and school levels, climate, nutritional capacity and resources (nutritional resources and participation in nutritional programs), nutritional practices, and school community support for enacting stricter nutritional guidelines. We used hierarchical mixed-effects logistic regression analyses to examine associations with the availability of fruit, vegetables, pizza/hamburgers/hot dogs, chocolate candy, sugar-sweetened beverages, and french fried potatoes. Results In elementary schools, fruit and vegetable availability was more likely among schools that have more nutritional resources (OR = 6.74 and 5.23, respectively). In addition, fruit availability in elementary schools was highest in schools that participated in the BC School Fruit and Vegetable Nutritional Program and the BC Milk program (OR = 4.54 and OR = 3.05, respectively). In middle/high schools, having more nutritional resources was associated with vegetable availability only (OR = 5.78). Finally, middle/high schools that have healthier nutritional practices (i.e., which align with upcoming provincial/state guidelines) were less likely to have the following food/beverage items available at school: chocolate candy (OR = .80) and sugar

  12. Food and dietary pattern-based recommendations: an emerging approach to clinical practice guidelines for nutrition therapy in diabetes.

    Sievenpiper, John L; Dworatzek, Paula D N

    2013-02-01

    Clinical practice guidelines (CPGs) for the nutritional management of diabetes mellitus have evolved considerably over the last 25 years. As major diabetes associations have focussed on the individualization of nutrition therapy, there has been a move toward a broader more flexible macronutrient distribution that emphasizes macronutrient quality over quantity. There is now a call for the integration of food- and dietary pattern-based approaches into diabetes association CPGs. The main argument has been that an approach that focuses on nutrients alone misses important nutrient interactions oversimplifying the complexity of foods and dietary patterns, both of which have been shown to have a stronger influence on disease risk than nutrients alone. Although cancer and heart associations have begun to integrate this approach into their dietary guidelines, diabetes associations have not yet adopted this approach. We provide a rationale for the adoption of this approach for The Canadian Diabetes Association (CDA) 2013 CPGs for nutrition therapy. The systematic review for the development of these guidelines revealed emerging evidence to support the use of vegetarian, Mediterranean, and Dietary Approaches to Stop Hypertension (DASH) dietary patterns as well as specific foods such as dietary pulses and nuts in people with diabetes. Popular and conventional weight loss diets were also found to have similar advantages in people with diabetes, although poor dietary adherence remains an issue with these diets. The CDA 2013 CPGs will support an even greater individualization of nutrition therapy for people with diabetes and appeal to a broader range of practice styles of health professionals. PMID:24070749

  13. Food irradiation and habitual consumption of food

    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)

  14. Land Management Practices and Their Effects on Food Crop Yields in Ghana

    Asuming-Brempong, Samuel

    2010-01-01

    Agricultural land use and the management of agricultural lands in Ghana as evidenced from farmer practices have been analysed using descriptive and regression analysis. The analysis shows that different land management practices affect crop yields differently in the different ecological zones. Also, the types of land management practices farmers use differ across the different ecological zones. The policy implication is that agricultural interventions should be developed on the basis of agro-...

  15. Segregation effects in processes handling powder mixture

    Thomas, Gérard

    2005-01-01

    The handling of particles is a general operation concerning a great number of industries for which a process implies a treatment of matter or material: foods, pharmaceutical, cosmetics, chemical. This represents 60-70% of the processes. The materials can be of any type, mineral, organic. The handling of materials is just a transfer from a place to another one, thanks to different devices by operating under different conditions. This insures the transfer of particles from trucks to a bin or fr...

  16. Practical Value of Food Pathogen Traceability through Building a Whole-Genome Sequencing Network and Database.

    Allard, Marc W; Strain, Errol; Melka, David; Bunning, Kelly; Musser, Steven M; Brown, Eric W; Timme, Ruth

    2016-08-01

    The FDA has created a United States-based open-source whole-genome sequencing network of state, federal, international, and commercial partners. The GenomeTrakr network represents a first-of-its-kind distributed genomic food shield for characterizing and tracing foodborne outbreak pathogens back to their sources. The GenomeTrakr network is leading investigations of outbreaks of foodborne illnesses and compliance actions with more accurate and rapid recalls of contaminated foods as well as more effective monitoring of preventive controls for food manufacturing environments. An expanded network would serve to provide an international rapid surveillance system for pathogen traceback, which is critical to support an effective public health response to bacterial outbreaks. PMID:27008877

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

    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

  18. Best On-Farm Food Safety Practices: Risks Associated with Rat Lungworm and Human Eosinophilic Meningitis

    Recent cases of eosinophilic meningitis in Hawai’i have drawn attention to a food-borne parasitic infection that occurs in Hawai‘i, the Pacific Islands, southern and eastern Asia, and elsewhere. In late 2008, the Hawai‘i Department of Health reported that four people on the island of Hawai‘i had bee...

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

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

    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 d

  20. Regulation in Practice: Power, Resources and Context at the Local Scale in UK Food Retailing

    Wood, SM; Alexander, A.

    2016-01-01

    This article uses a relational lens to explore the conflict between the regulatory state and a leading food retailer seeking store expansion within one catchment in south-east England over an eight year period. The research highlights the relational power geometries which play out in context between regulators and a regulated corporate firm to emphasise the role of power, resources, and scale. The research teases out how the power of the state to uphold an interpretation of market rules is co...

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

    Soetaert, K.E.R.; Van Oevelen, D.J.

    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...

  2. Modeling food web interactions in benthic deep-sea ecosystems: a practical guide

    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...

  3. Discrepancy between theory and practice: procurement of local and organic food in public catering systems

    Haack, Michaela; Münchhausen, von, Susanne; Häring, Anna Maria

    2016-01-01

    Research results and local development strategies highlight the procurement of local and organic food products as an instrument that contributes to the improvement of both, the sustainable use of natural resources and the regional economy. Although a number of directives and agreements such as the reform of European legislation on public procurement in 2004 or the European “Green Public Procurement”-criteria enable member states to include environmental and social criteria in award process...

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

    Caraher, M.; O'Keefe, E; S. Lloyd; 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...

  5. Conditioned Food Aversions: Principles and Practices, with Special Reference to Social Facilitation

    Ralphs, Michael H.; Provenza, Frederick D

    1999-01-01

    Conditioned food aversion is a powerful experimental tool to modify animal diets. We have also investigated it as a potential management tool to prevent livestock from grazing poisonous plants such as tall larkspur (Delphinium barbeyi), white locoweed (Oxytropis sericea) and ponderosa pine (Pinus ponderosa) on western US rangelands. The following principles pertain to increasing the strength and longevity of aversions: mature animals retain aversions better than young animals; novelty of the ...

  6. Safe Handling of Radioisotopes

    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.

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

    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

  8. French good practice guidelines for medical and occupational surveillance of the low back pain risk among workers exposed to manual handling of loads.

    Petit, Audrey; Fassier, Jean-Baptiste; Rousseau, Sandrine; Mairiaux, Philippe; Roquelaure, Yves

    2015-01-01

    Several clinical practice guidelines related to the assessment and management of low back pain (LBP) have been published with varied scopes and methods. This paper summarises the first French occupational guidelines for management of work-related LBP (October 2013). There main originality is to treat all the three stages of primary, secondary and tertiary prevention of work-related LBP. The guidelines were written by a multidisciplinary working group of 24 experts, according to the Clinical Practice Guidelines method proposed by French National Health Authority, and reviewed by a multidisciplinary peer review committee of 50 experts. Recommendations were based on a large systematic review of the literature carried out from 1990 to 2012 and rated as strong (Level A), moderate (B), limited (C) or based on expert consensus (D) according to their level of evidence. It is recommended to deliver reassuring and consistent information concerning LBP prognosis (Level B); to perform a clinical examination looking for medical signs of severity related to LBP (Level A), encourage continuation or resumption of physical activity (Level A), identify any changes in working conditions and evaluate the occupational impact of LBP (Level D). In case of persistent/recurrent LBP, assess prognostic factors likely to influence progression to chronic LBP, prolonged disability and delayed return to work (Level A). In case of prolonged/repeated sick leave, evaluate the pain, functional disability and their impact and main risk factors for prolonged work disability (Level A), promote return to work measures and inter professional coordination (Level D). These good practice guidelines are primarily intended for professionals of occupational health but also for treating physicians and paramedical personnel participating in the management of LBP, workers and employers. PMID:26213629

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

    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...

  10. Sharing food, sharing taste? Consumption practices, gender relations and individuality in Czech families

    Haldis Haukanes

    2008-03-01

    Full Text Available A la lumière des théories sociologiques et anthropologiques de la famille et de la parenté, cet article pose la question de la préparation et de la consommation de nourriture dans les familles tchèques de différentes générations, et ce, aussi bien en milieu rural qu’urbain. Sur la base d’une enquête qualitative (entretiens ainsi que de données d’observation, l’article interroge le rôle que joue réellement le partage alimentaire dans la vie quotidienne des familles étudiées, ainsi que dans la construction de liens entre les membres de la famille, en particulier concernant les relations entre hommes et femmes. Ensuite, l’article se focalise sur la famille en tant qu’«unité de consommation», ainsi que sur son développement dans le temps. Comment se construit le régime alimentaire familial et jusqu’où se développent, entre les membres de la famille, des préférences alimentaires partagées? Sur la base des modèles émergeants relatifs aux pratiques alimentaires, le débat est ouvert quant aux rôles entre hommes et femmes ainsi que sur les thèmes relatifs au traditionalisme et au pouvoir. L’argument principal est que la formation de relations au sein même de la famille dépend moins du partage de nourriture que du rôle joué par les femmes dans la préparation et la distribution des repas, compte tenu des désirs de chacun des membres de la famille.In the context of sociological and anthropological theories about family and kinship, this article discusses the preparation and consumption of food in Czech families of different generations, both urban and rural. Based on a qualitative interview study and participant observation, the article begins by investigating the role played by the sharing of food in everyday family life and in the shaping of relations, including gender relations, between family members. Next, the article focuses on the family as a consumption unit and on its development over time. What

  11. THEORETICAL AND PRACTICAL ACHIEVEMENTS IN THE IODINE FORTIFICATION OF THE FOOD PRODUCTS

    Rodica Sturza

    2010-04-01

    Full Text Available The main objective of this study was the investigation of the principles of food fortification with iodine. It was researched the opportunity of molecular iodine incorporation in vegetable oil, physical and chemical properties of iodized vegetable oil and other food products fortified with iodized oil. By physical and chemical methods it was established the presence of iodine-triglyceride compounds in iodized oil, formed by fixing the molecular iodine at the double bound of the unsaturated fatty acids. The results of the investigations of the physical-chemical, microbiological and organoleptic properties, the oxidation stability of iodine fortified products compared to the control samples, indicate the absence of sensitive difference during the maturation and storage processes. The iodine bioavailability in fortified lipid products has been investigated in vitro and in vivo conditions. It was established, that the recovery percent of iodine represents 57-92�0(in vitro. In vivo researches have proved that iodized lipid products are influencing the metabolic processes by accumulation of iodine in animal’s body, as a result of an efficient digestion and a high iodine bioavailability from the present complexes.

  12. Food safety-related refrigeration and freezer practices and attitudes of consumers in Peoria and surrounding counties.

    Towns, Ruth E; Cullen, Robert W; Memken, Jean A; Nnakwe, Nweze E

    2006-07-01

    Government agencies have recently emphasized the importance of food safety. Reducing the risk of foodborne illnesses within the home requires American consumers to put government refrigeration and freezer recommendations into practice; however, little research has been conducted regarding the use of proper refrigeration and freezer storage practices by consumers. A random sample survey was conducted to examine attitudes and practices of proper refrigeration and storage techniques of consumers in Peoria County, Illinois, and to determine whether gender, age, education, and income level have an effect on these variables. Eighty-one of 500 random sample surveys mailed were returned between 10 January and 15 February 2005. The majority of the participants were female (56, 69.1%), were 50 to 59 years old (18, 22.2%), had a bachelor's degree (33, 40.7%), and had a reported total household income of 60,000 dollars or greater (39, 91.4%). Average attitudinal scores indicated that participants thought it was important to take proper steps to prevent foodborne illnesses in the home; however, 68.8% of participants scored poorly on the practice portion of the survey. Only 12.3% of participants stated that they had a thermometer in their freezer, and 24.7% had one in their refrigerator. Eighty-four percent of respondents did not store eggs correctly in the refrigerator. No significant relationships (P < 0.05) were found within this sample population. These results suggest that further evaluation of consumer practices and attitudes is needed to better understand consumers so that they can be effectively educated about the prevention of foodborne illnesses at home. PMID:16865898

  13. Human factors issues in fuel handling

    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

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

    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

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

    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.

  16. Food waste

    Arazim, Lukáš

    2015-01-01

    This thesis looks into issues related to food waste and consists of a theoretical and a practical part. Theoretical part aims to provide clear and complex definition of wood waste related problems, summarize current findings in Czech and foreign sources. Introduction chapter explains important terms and legal measures related to this topic. It is followed by description of causes, implications and possibilities in food waste reduction. Main goal of practical part is analyzing food waste in Cz...

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

    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

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

    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.

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

    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.

  20. Sustainable, alternative farming practices as a means to simultaneously secure food production and reduce air pollution in East Asia

    Tai, A. P. K.; Fung, K. M.; Yong, T.; Liu, X.

    2015-12-01

    Proper agricultural land management is essential for securing food supply and minimizing damage to the environment. Among available farming practices, relay strip intercropping and fertilizer application are commonly used, but to study their wider environmental implications and possible feedbacks we require an Earth system modeling framework. In this study, the effectiveness of a maize-soybean relay strip intercropping system and fertilizer reduction is investigated using a multi-model method. The DNDC (DeNitrification-DeComposition) model is used to simulate agricultural activities and their impacts on the environment through nitrogen emissions and changes in soil chemical composition. Crop yield, soil nutrient content and nitrogen emissions to the atmosphere in major agricultural regions of China are predicted under various cultivation scenarios. The GEOS-Chem global chemical transport model is then used to estimate the effects on downwind particle and ozone air pollution. We show that relay strip intercropping and optimal fertilization not only improve crop productivity, but also retain soil nutrients, reduce ammonia emission and mitigate downwind air pollution. By cutting 25% fertilization inputs but cultivating maize and soybean together in a relay strip intercropping system used with field studies, total crop production was improved slightly by 4.4% compared to monoculture with conventional amount of fertilizers. NH3 volatilization decreases by 29%, equivalent to saving the pollution-induced health damage costs by about US$2.5 billion per year. The possible feedback effects from atmospheric nitrogen deposition onto the croplands are also investigated. We show that careful management and better quantitative understanding of alternative farming practices hold huge potential in simultaneously addressing different global change issues including the food crisis, air pollution and climate change, and calls for greater collaboration between scientists, farmers and

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

    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...

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

    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

  3. About the handling of mistakes

    Handling of mistakes in the area of nuclear engineering does not yet present a uniform picture. Almost all development stages of the human factor analysis can be found and are accepted. From the objective 'safety first and availability second' conjured up by all sides, the dealing with the man-made mistake component in interdisciplinary cooperation cannot automatically be deduced. Moreover, there are good and practical reasons for not clarifying and specifying human factors in a concrete incident. These were analysed in several areas of nuclear engineering and should be representative also for other branches. (orig./DG)

  4. Handling Pyrophoric Reagents

    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.

  5. Handling Stability of Tractor Semitrailer Based on Handling Diagram

    Ren Yuan-yuan; Zheng Xue-lian; Li Xian-sheng

    2012-01-01

    Handling instability is a serious threat to driving safety. In order to analyze the handling stability of a tractor semitrailer, a handling diagram can be used. In our research, considering the impact of multiple nonsteering rear axles and nonlinear characteristics of tires on vehicle handling stability, the handling equations are developed for description of stability of tractor semi-trailer. Then we obtain handling diagrams so as to study the influence of driving speed, loaded mass, and fif...

  6. The new EU nutrition labelling : barriers and opportunities that food business operators perceived in their business practices and for consumers food purchases

    Carrilho, T.; Moura, Ana Pinto de; Cunha, L. M.

    2015-01-01

    Although consumers express a growing expectation in finding clear, credible and easy to understand label, presented in food products, studies confirm that European consumers have difficulties in understanding and use nutritional labelling in the format currently existing in the European Union. To overcome this situation, the European Union issued a new food information regulation on the provision of information on food consumers to be in force from 13 December 2014. The proposa...

  7. 78 FR 28228 - Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...

    2013-05-14

    ... Healthcare Data; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food... Federal Register of February 16, 2011 (76 FR 9027), FDA issued a draft version of this guidance entitled... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration...

  8. Food irradiation: Public opinion surveys

    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

  9. 《食品感官鉴评》实践教学的研究与改革%Research and reform of food sensory evaluation practice teaching

    豆成林

    2014-01-01

    This paper discusses the characteristics and present situation of the food sensory evaluation practice teaching . We make interpretations and propose reform measures in the aspects of standardizing laboratory building , training practice teaching staff , improving the connotation of food sensory practical teaching , standardizing teaching process and practice teaching methods .%本文阐述了食品感官鉴评课程实践教学的特点和现状,就规范实验室的建设、实践教学人员的培训、实践教学内涵的提升、教学过程的实施及教学方法的科学与规范等做了诠释,并提出相应的改革措施。

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

    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.

  11. Current classroom practice in the teaching of food technology: is it fit for purpose in the 21st Century?

    Owen-Jackson, Gwyneth; Rutland, Marion

    2012-01-01

    This paper builds on a research project exploring what secondary school pupils in England should learn in a modern food technology curriculum. The early stages of the research investigated the views of a range of professionals interested in teaching food technology and suggested a framework for a modern food technology curriculum, which would include: • Designing and making food products; • Underpinned by an understanding of the science of food, cooking and nutrition; • Incorporati...

  12. Radionuclides in food

    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

  13. A proposed approach to monitor private-sector policies and practices related to food environments, obesity and non-communicable disease prevention.

    Sacks, G; Swinburn, B; Kraak, V; Downs, S; Walker, C; Barquera, S; Friel, S; Hawkes, C; Kelly, B; Kumanyika, S; L'Abbé, M; Lee, A; Lobstein, T; Ma, J; Macmullan, J; Mohan, S; Monteiro, C; Neal, B; Rayner, M; Sanders, D; Snowdon, W; Vandevijvere, S

    2013-10-01

    Private-sector organizations play a critical role in shaping the food environments of individuals and populations. However, there is currently very limited independent monitoring of private-sector actions related to food environments. This paper reviews previous efforts to monitor the private sector in this area, and outlines a proposed approach to monitor private-sector policies and practices related to food environments, and their influence on obesity and non-communicable disease (NCD) prevention. A step-wise approach to data collection is recommended, in which the first ('minimal') step is the collation of publicly available food and nutrition-related policies of selected private-sector organizations. The second ('expanded') step assesses the nutritional composition of each organization's products, their promotions to children, their labelling practices, and the accessibility, availability and affordability of their products. The third ('optimal') step includes data on other commercial activities that may influence food environments, such as political lobbying and corporate philanthropy. The proposed approach will be further developed and piloted in countries of varying size and income levels. There is potential for this approach to enable national and international benchmarking of private-sector policies and practices, and to inform efforts to hold the private sector to account for their role in obesity and NCD prevention. PMID:24074209

  14. Remote handling at LAMPF

    Experimental area A at the Clinton P. Anderson Meson Physics Facility (LAMPF) encompasses a large area. Presently there are four experimental target cells along the main proton beam line that have become highly radioactive, thus dictating that all maintenance be performed remotely. The Monitor remote handling system was developed to perform in situ maintenance at any location within area A. Due to the complexity of experimental systems and confined space, conventional remote handling methods based upon hot cell and/or hot bay concepts are not workable. Contrary to conventional remote handling which require special tooling for each specifically planned operation, the Monitor concept is aimed at providing a totally flexible system capable of remotely performing general mechanical and electrical maintenance operations using standard tools. The Monitor system is described

  15. TRANSPORT/HANDLING REQUESTS

    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

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

    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…

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

    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,…

  18. Assessment of Caregiver's Knowledge, Complementary Feeding Practices, and Adequacy of Nutrient Intake from Homemade Foods for Children of 6-23 Months in Food Insecure Woredas of Wolayita Zone, Ethiopia.

    Abeshu, Motuma Adimasu; Adish, Abdulaziz; Haki, Gulelat D; Lelisa, Azeb; Geleta, Bekesho

    2016-01-01

    Complementary feeding should fill the gap in energy and nutrients between estimated daily needs and amount obtained from breastfeeding from 6-month onward. However, homemade complementary foods are often reported for inadequacy in key nutrients despite reports of adequacy for energy and proteins. The aim of this study was to assess caregiver's complementary feeding knowledge, feeding practices, and to evaluate adequacy daily intakes from homemade complementary foods for children of 6-23 months in food insecure woredas of Wolayita zone, Ethiopia. A cross-sectional study assessing mothers/caregiver's knowledge and complementary feeding practice, adequacy of daily energy, and selected micronutrient intakes using weighed food record method. Multi-stage cluster sampling method was also used to select 68 households. Caregivers had good complementary feeding knowledge. Sixty (88.2%) children started complementary feeding at 6 months and 48 (70.6%) were fed three or more times per day. Daily energy intake, however, was significantly lower (p accounting for high bioavailability. The complementary foods were energy dense. Daily energy, Ca, Zn, and Fe (except 12-23 months) intake, however, was lower than estimated daily requirements. PMID:27574604

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

    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

  20. 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

    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

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

    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...... 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....

  2. Colonic potassium handling

    Sørensen, Mads Vaarby; Matos, Joana E.; Prætorius, Helle;

    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...

  3. Ensuring Food Security Through Enhancing Microbiological Food Safety

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

    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

  5. Food irradiation

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  6. Practice.

    Chambers, David W

    2008-01-01

    Practice refers to a characteristic way professionals use common standards to customize solutions to a range of problems. Practice includes (a) standards for outcomes and processes that are shared with one's colleagues, (b) a rich repertoire of skills grounded in diagnostic acumen, (c) an ability to see the actual and the ideal and work back and forth between them, (d) functional artistry, and (e) learning by doing that transcends scientific rationality. Communities of practice, such as dental offices, are small groups that work together in interlocking roles to achieve these ends. PMID:19413050

  7. Food Safety and the Implementation of Quality System in Food

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

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

    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

  9. Liberalisation of municipal waste handling

    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...

  10. Solid waste handling

    This study presents estimates of the solid radioactive waste quantities that will be generated in the Separations, Low-Level Waste Vitrification and High-Level Waste Vitrification facilities, collectively called the Tank Waste Remediation System Treatment Complex, over the life of these facilities. This study then considers previous estimates from other 200 Area generators and compares alternative methods of handling (segregation, packaging, assaying, shipping, etc.)

  11. Bulk materials handling review

    NONE

    2007-02-15

    The paper provides details of some of the most important coal handling projects and technologies worldwide. It describes development by Aubema Crushing Technology GmbH, Bedeschi, Cimbria Moduflex, DBT, Dynamic Air Conveying Systems, E & F Services, InBulk Technologies, Nord-Sen Metal Industries Ltd., Pebco Inc, Primasonics International Ltd., R.J.S. Silo Clean (International) Ltd., Takraf GmbH, and The ACT Group. 17 photos.

  12. Uranium hexafluoride handling

    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

  13. Puck Handling Glovebox

    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

  14. Uranium hexafluoride handling. Proceedings

    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.

  15. Evaluative Practices in the Culinary Field

    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...... 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. 21 CFR 878.5070 - Air-handling apparatus for a surgical operating room.

    2010-04-01

    ....5070 Air-handling apparatus for a surgical operating room. (a) Identification. Air-handling apparatus for a surgical operating room is a device intended to produce a directed, nonturbulent flow of air... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Air-handling apparatus for a surgical...

  17. A high intensity beam handling system at the KEK-PS new experimental hall

    We would like to summarize newly developed technology for handling high-intensity beams. This was practically employed in the beam-handling system of primary protons at the KEK-PS new experimental hall. (author)

  18. Standardizing the Handling of Surgical Specimens.

    Shirey, Cheryl; Perrego, Kristen

    2015-11-01

    To standardize the handling of surgical specimens, the OR clinical educators in a community hospital setting devised a series of departmental changes as a quality improvement project. A newly created skill validation was reviewed in an hour-long educational meeting with all OR staff members. In addition to creating a new annual skill validation, discussions about specimens were included in the hand over, the time out, and a newly instituted debriefing tool to be used toward the end of a procedure. This interdisciplinary group devised interventions to improve the process of handling specimens such as standardizing the labeling process and changing the transparency of the specimen container. The goal was to assure standardization of specimen handling, specifically to assist novice staff members, and to harmonize inconsistencies between specialties within the practice of existing staff members. These combined methods helped to ensure accurate communication and procurement of specimens for all procedures. PMID:26514715

  19. The Development of Training Model Based on Theory of Planned Behavior and Willingness to Behave Higienic Practices for The Food Handler at Foodcourt Baseball in Unesa Surabaya

    Sri Handajani

    2015-01-01

    Full Text Available Training is not always change the personal behavior. According to the theory of planned behavior (Ajzen, 2005, the behavior intention is influence by three factors including the attitude, the subjective norms and the perceived behavior control (PBC. Willingness is the independent concept of the presumption behavior and influenced by intention as well. The aim of  this study was to develop training model based on the theory of planned behavior and and willingness to higienic behavior for the food handler at foodcourt Baseball in Unesa Surabaya and implementation analysis of the development of training model. The development of the training model is using preliminary investigation phase, design phase and implementation. Partial Least Square (PLS was performed. The effectiveness of training model was analyzed by using t test with two paired samples (paired t - test. The result of food handlers hygienic behavioral analisys showed: PBC had contributed the most to the intentions through the willingness to behave hygienic practices, compared to the contribution of the attitude, subjective norm and PBC directly against the intention. These results could be used to develop a model of training for food handlers at the venue. The training was significantly effective (paired t test, p <0,05 in increasing the knowledge, practicing the hygienic behavior, attitude, subjective norm, PBC, intention and willingness of hygienic behavior of food handlers. The practicality of evaluation model was obtained by instructor assessment activities in very good result (88,42, 96% of trainees could participate well, and 89% of trainees responded well to the training. This training model was effectively proven to be used in increasing the intention of hygienic behavior of food handlers.

  20. Handling Procedures of Vegetable Crops

    Perchonok, Michele; French, Stephen J.

    2004-01-01

    The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System in these long duration exploratory missions is to provide the crew with a palatable, nutritious, and safe food system while minimizing volume, mass, and waste. Vegetable crops can provide the crew with added nutrition and variety. These crops do not require any cooking or food processing prior to consumption. The vegetable crops, unlike prepackaged foods, will provide bright colors, textures (crispy), and fresh aromas. Ten vegetable crops have been identified for possible use in long duration missions. They are lettuce, spinach, carrot, tomato, green onion, radish, bell pepper, strawberries, fresh herbs, and cabbage. Whether these crops are grown on a transit vehicle (e.g., International Space Station) or on the lunar or planetary surface, it will be necessary to determine how to safely handle the vegetables while maintaining acceptability. Since hydrogen peroxide degrades into water and oxygen and is generally recognized as safe (GRAS), hydrogen peroxide has been recommended as the sanitizer. The objective of th is research is to determine the required effective concentration of hydrogen peroxide. In addition, it will be determined whether the use of hydrogen peroxide, although a viable sanitizer, adversely affects the quality of the vegetables. Vegetables will be dipped in 1 % hydrogen peroxide, 3% hydrogen peroxide, or 5% hydrogen peroxide. Treated produce and controls will be stored in plastic bags at 5 C for up to 14 days. Sensory, color, texture, and total plate count will be measured. The effect on several vegetables including lettuce, radish, tomato and strawberries has been completed. Although each vegetable reacts to hydrogen peroxide differently, the

  1. Educação alimentar e nutricional no contexto da promoção de práticas alimentares saudáveis Food and nutrition education in the context of promoting healthy food practices

    Ligia Amparo da Silva Santos

    2005-10-01

    Full Text Available Este trabalho tem como objetivo fazer uma reflexão sobre a educação alimentar e nutricional no contexto da promoção das práticas alimentares saudáveis, apontada como importante estratégia para enfrentar os novos desafios no campo da saúde, alimentação e nutrição. O ponto de partida é a análise de publicações oficiais e documentos recentes do governo brasileiro que norteiam as políticas nesse campo. Embora a relevância da educação alimentar e nutricional seja reconhecida nesse contexto, poucas referências são feitas a ela no que tange à delimitação dos seus limites e possibilidades, como também sobre os elementos que norteiam a sua prática. Os documentos indicam que o objetivo das propostas educativas em alimentação e nutrição é mais subsidiar os indíviduos com informações adequadas, corretas e consistentes sobre alimentos, alimentação e prevenção de problemas nutricionais do que os auxiliar na tomada de decisões. Dessa forma, cresce a importância dos campos da informação e da comunicação, nos quais se enfatizam as estratégias de produção, circulação e controle das informações referentes à alimentação e nutrição, em detrimento das estratégias da educação alimentar e nutricional. Os dois campos parecem se confundir. Argumenta-se, no entanto, que embora os campos do acesso à informação e à comunicação sejam de extrema relevância, eles não são suficientes para a construção de práticas alimentares saudáveis. Assim, urge uma reflexão sobre as bases da educação alimentar e nutricional no contexto que se configura e as possibilidades de sua contribuição.This article deals with food and nutrition education in the context of promoting healthy food practices, considered as an important strategy to face the challenges of health, food and nutrition problems. An analysis of official publications about food and nutrition policies was the starting point. It concluded that food and

  2. Lunchtime Food and Drink Purchasing: Young People's Practices, Preferences and Power within and beyond the School Gate

    Wills, W. J.; Danesi, G.; Kapetanaki, A. B.

    2016-01-01

    This paper highlights factors that influence young people aged 13-15 years when purchasing food or drink within or beyond the school catering service. The paper draws from a qualitative study of secondary schools in Scotland, which varied in terms of relative socio-economic deprivation and density of food and drink businesses within a 10-min walk.…

  3. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families

    Hughes, Sheryl O; Power, Thomas G.; O’Connor, Teresia M; Jennifer Orlet Fisher; Tzu-An Chen

    2016-01-01

    Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children’s weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old) and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (...

  4. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families

    Hughes, Sheryl O; Power, Thomas G.; O’Connor, Teresia M; Orlet Fisher, Jennifer; Chen, Tzu-An

    2016-01-01

    Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children's weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old) and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (...

  5. Traditional Fish Handling and Preservation in Nigeria

    C.C. Tawari

    2011-11-01

    Full Text Available The time elapsing between lifting of the nets and delivery to the shore can vary with the distance that has to be covered. It can at times be a period of several hours. The fish, when brought aboard is usually more or less alive. It is stored simply on the bottom of the canoe, lying there in a pool of warm, dirty water. The fish is never gutted and freely exposed to the sun. Needless to say the product thus handled has an extremely short keeping period that could be improved by more hygienic handling and by keeping the fish in shade. The ultimate aim at least for the fish to be entered into the fresh fish trade should of course be to have the fish iced. The same applies to the handling after landing. No precautions are taken to prevent the fish from being covered with sand, leaves, sticks, etc. Better handling practices would be a prerequisite to the development of a fresh fish export trade towards the larger towns in the north and south. It is a well known fact that fishes' rigor mortis period lasts longest with fish kept at a low temperature and is also favourably influenced by killing the fish as soon as possible after catching; in other words by shortening its death struggle and avoiding chemical and enzymic deterioration after passing the rigor mortis period at the lowest possible level. It is recommended that future research tries to establish whether the relationship between killing the fish right after landing on board and a consequent extension of the rigor mortis period is of sufficient significance to be taken up in a programme of improvement of fish handling. Fish handling, filleting, fish preservation, chilling, super chilling, freezing, drying, smoking, salting and fermentation are reviewed in this article to provide information for improvement of culture fisheries management and practices in Nigeria.

  6. Handling during neonatal intensive care.

    Murdoch, D R; Darlow, B A

    1984-01-01

    The handling received by very low birthweight newborns undergoing intensive care in the first few days of life and the effects of this were studied. Infants were handled an average of 4.3 hours (18%) of the total 24 hour observation time and received a mean 234 handling procedures. Parental handling contributed 35% of the total time but was usually benign except in that it could interfere with the infant's rest. Many procedures were associated with undesirable consequences. Endotracheal sucti...

  7. Safe handling of radiopharmaceuticals

    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)

  8. Conducting food Chemistry experiments on the basis of the practical applications%以实际应用为基础开展食品化学实验

    王可兴

    2014-01-01

    Food chemical experiments as a compulsory course play an important role in college student professional education. Food Chemistry experiments innovation is the inevitable outcome with social development. Based on the innovation of food Chemistry experiments and combined with teaching experience for many years, the view conducting food Chemistry experiments on the basis of the practical applications was point out and expected to widen the road of innovation in food Chemistry experiment courses.%食品化学实验是食品科学专业必修课程,对大学生职业化教育起重要作用。近年来,随着社会对人才培养要求的不断提高,食品化学实验课程改革已是社会发展的必然。以创新食品化学实验为起点,结合多年教学经验,提出以实际应用为基础展开食品化学实验的观点,拓宽食品化学实验课程的创新之路。

  9. Managing allergens in food

    Mills, C.; Wichers, H.J.; Hoffmann-Sommergruber, K.

    2007-01-01

    Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling t

  10. Introduction to the Microbiological Spoilage of Foods and Beverages

    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.

  11. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    2011-02-16

    ... Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using... industry and FDA staff entitled ``Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data Sets.'' The draft guidance is intended to describe best...

  12. Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health.

    Kadariya, Jhalka; Smith, Tara C; Thapaliya, Dipendra

    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 industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures. PMID:24804250

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

    Jhalka Kadariya

    2014-01-01

    Full Text Available 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 industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures.

  14. Poor nutrition status and associated feeding practices among HIV-positive children in a food secure region in Tanzania: a call for tailored nutrition training.

    Bruno F Sunguya

    Full Text Available METHODS: We conducted this mixed-method study among 748 children aged 6 months-14 years attending 9 of a total of 32 care and treatment centers in Tanga region, Tanzania. We collected quantitative data using a standard questionnaire and qualitative data through seven focus group discussions (FGDs. RESULTS: HIV-positive children had high magnitudes of undernutrition. Stunting, underweight, wasting, and thinness were prevalent among 61.9%, 38.7%, 26.0%, and 21.1% of HIV-positive children, respectively. They also had poor feeding practices: 88.1% were fed at a frequency below the recommendations, and 62.3% had a low level of dietary diversity. Lower feeding frequency was associated with stunting (β = 0.11, p = 0.016; underweight (β = 0.12, p = 0.029; and thinness (β = 0.11, p = 0.026. Lower feeding frequency was associated with low wealth index (β = 0.06, p<0.001, food insecurity (β =  -0.05, p<0.001, and caregiver's education. In the FGDs, participants discussed the causal relationships among the key associations; undernutrition was mainly due to low feeding frequency and dietary diversity. Such poor feeding practices resulted from poor nutrition knowledge, food insecurity, low income, and poverty. CONCLUSION: Feeding practices and nutrition status were poor among HIV-positive children even in food rich areas. Improving feeding frequency may help to ameliorate undernutrition. To improve it, tailored interventions should target children of poor households, the food insecure, and caregivers who have received only a low level of education.

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

    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...

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

    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, ...

  17. Microbiological criteria for good manufacturing practice (GMP)

    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.)

  18. Microbiological criteria for good manufacturing practice (GMP)

    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.)

  19. Keeping Food Alive: Surplus Food Management

    Sedef Sert; Paola Garrone; Marco Melacini

    2014-01-01

    This paper is motivated by the paradoxical reality of food waste in a world of food insecurity, which is an important issue even for developed countries. Today, in Europe,nearly 43.6 million people are estimated to be food insecure, while European countries are reported to generate 179 kg per capita of food waste every year. Previous empirical studies highlight the potential of surplus food management, i.e. managerial processes and practices that strike a balance between social, environmental...

  20. Handling hunger strikers.

    1992-04-01

    Hunger strikes are being used increasingly and not only by those with a political point to make. Whereas in the past, hunger strikes in the United Kingdom seemed mainly to be started by terrorist prisoners for political purposes, the most recent was begun by a Tamil convicted of murder, to protest his innocence. In the later stages of his strike, before calling it off, he was looked after at the Hammersmith Hospital. So it is not only prison doctors who need to know how to handle a hunger strike. The following guidelines, adopted by the 43rd World Medical Assembly in Malta in November 1991, are therefore a timely reminder of the doctor's duties during a hunger strike. PMID:16144144

  1. Handling and Transport Problems

    I. The handling and transport of radioactive waste involves the risk of irradiation and contamination. It is necessary to draw up special regulations governing the removal and transport of waste within the centres or from one centre to another, and to entrust transport to a group in charge of specialized teams. The organization, equipment and efficiency of such teams is then considered. II. Certain types of transport operation are particularly dangerous and require special transport units and fixed installations. This applies, in particular, to the disposal of highly radioactive liquids. A description is given of a composite transport unit, consisting of a towing vehicle, semi-trailer and tank holding 500 l of liquid with an activity of up to 1,000 c/l. The drawing-off of the liquid waste, routing of the transport unit and precautions to be taken are discussed. (author)

  2. MFTF exception handling system

    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

  3. Handle with care

    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)

  4. Knowledge, attitudes and practices of sweet food and beverage consumption and its association with dental caries among schoolchildren in Jazan, Saudi Arabia.

    Quadri, F A; Hendriyani, H; Pramono, A; Jafer, M

    2015-06-01

    The prevalence of dental decay is expected to rise in many developing countries due to the growing consumption of sugars. This study aimed to assess knowledge, attitudes and practices of sweet food and beverage consumption among schoolchildren in Jazan, Saudi Arabia and to determine the relationship with dental caries. In a cross-sectional, descriptive study 853 children aged 6-15 years (520 boys and 333 girls) were assessed by questionnaire and clinical examinations. Caries prevalence (≥ 1 dft/DMFT) was high (91.3%). While knowledge was generally good, 83.5% boys and 85.8% girls had poor attitudes to sweet foods and > 90% frequently consumed sweet foods/beverages. Multiple regression analysis showed that children whose mothers were less educated (OR 2.46; 95% CI: 1.15-5.28) and children with poor dietary attitudes and practices (OR 4.05; 95% CI: 2.33-7.03 and OR 7.80; 95% CI: 4.50-13.52 respectively) were more likely to have dental caries. Well-directed health promotion programmes are needed in Jazan. PMID:26369999

  5. SOS! Ayuda para Padres: Una Guia Practica para Manejar Problemas de Conducta Comunes y Corrientes. (SOS! Help for Parents: A Practical Guide for Handling Common Everyday Behavior Problems.) Leader's Guide.

    Clark, Lynn

    This Spanish-language version of "SOS" provides parents with guidance for handling a variety of common behavior problems based on the behavior approach to child rearing and discipline. This approach suggests that good and bad behavior are both learned and can be changed, and proposes specific methods, skills, procedures, and strategies for parents…

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

    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.

  7. Economics of Food Irradiation

    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)

  8. Investigation on knowledge, attitude and practice about food safety among students in Qingdao%青岛市学生食品安全知信行调查

    王建新; 孙健平; 高汝钦; 逄增昌; 靳晓梅; 孔东池

    2013-01-01

    目的 了解青岛市学生食品安全知识、态度、行为,为进一步在学生中开展健康教育和行为干预提供理论依据.方法 整群随机抽取青岛市12所学校的915名学生进行问卷调查.结果 学生食品安全知识平均得分为(10.21±3.63)分,小学生得分最低(9.05±3.27),大学生最高(11.53±3.20),不同文化程度间差异有统计学意义(P<0.05);食品安全行为平均得分为(4.75±1.48)分,小学生得分最高(5.31±1.31),大学生最低(3.88±1.47),不同文化程度间差异有统计学意义(P<0.05).41.0%的学生认为我国食品安全现状较差.电视新闻(81.2%)、报纸杂志(53.7%)和网络(47.7%)是学生获取食品安全知识的主要途径.结论 青岛市学生的食品安全知识知晓率和行为形成率较低,应大力开展食品安全健康教育.%Objective To investigate knowledge, attitude and practice about food safety among students in Qingdao, and to provide scientific information for further health education and practice intervention to students. Methods A questionnaire survey was conducted among 915 students drawn from 12 schools in Qingdao by cluster random sampling. Their knowledge about food safety, attitude and practice were investigated. Results The average score of food safety among these students was ( 10. 21 ±3.63), the score of pupils was the lowest (9. 05 ± 3. 27) and it of college students was the highest (11.53 ±3. 20) , higher grade students got higher scores, difference had statistics significance( P < 0.05 ). The average score of health behavior was (4. 75 ± 1. 48 ) , the score of pupils was the highest (5.31 ±1.31) and it of college students was the highest(3. 88 ± 1.47) , higher grade students got lower scores, difference had statistics significance( P <0. 05 ). About 41. 0% of the students considered that food safety situation in China was poor and worried about it. Students acquired food safety knowledge mainly through television ( 81. 2

  9. New transport and handling contract

    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

  10. Unvented Drum Handling Plan

    This drum-handling plan proposes a method to deal with unvented transuranic drums encountered during retrieval of drums. Finding unvented drums during retrieval activities was expected, as identified in the Transuranic (TRU) Phase I Retrieval Plan (HNF-4781). However, significant numbers of unvented drums were not expected until excavation of buried drums began. This plan represents accelerated planning for management of unvented drums. A plan is proposed that manages unvented drums differently based on three categories. The first category of drums is any that visually appear to be pressurized. These will be vented immediately, using either the Hanford Fire Department Hazardous Materials (Haz. Mat.) team, if such are encountered before the facilities' capabilities are established, or using internal capabilities, once established. To date, no drums have been retrieved that showed signs of pressurization. The second category consists of drums that contain a minimal amount of Pu isotopes. This minimal amount is typically less than 1 gram of Pu, but may be waste-stream dependent. Drums in this category are assayed to determine if they are low-level waste (LLW). LLW drums are typically disposed of without venting. Any unvented drums that assay as TRU will be staged for a future venting campaign, using appropriate safety precautions in their handling. The third category of drums is those for which records show larger amounts of Pu isotopes (typically greater than or equal to 1 gram of Pu). These are assumed to be TRU and are not assayed at this point, but are staged for a future venting campaign. Any of these drums that do not have a visible venting device will be staged awaiting venting, and will be managed under appropriate controls, including covering the drums to protect from direct solar exposure, minimizing of container movement, and placement of a barrier to restrict vehicle access. There are a number of equipment options available to perform the venting. The

  11. Safe foods for allergic people

    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.

    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...... commonly eaten foods such as milk, egg and hazelnut as well as the more exotic foods such as frogs. You may for example use the database to get an idea about how common a specific food allergy is. • Access to the Food Allergy Portal, which is a collection of links to more than 100 websites about food...... 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...

  12. An exception-handling framework

    Visser, A.

    1995-01-01

    The exception-handling framework described in this paper creates an opportunity to compare different exception-handling approaches in a structured way. This comparison is made, linking taxonomies of different research groups together. Concurrently the framework specifies a general data structure to store knowledge about exception handling, which makes it easier to adapt the proposed taxonomy in the implementation of existing and impending workcell controllers and production planners

  13. Implementing Student-Centered Learning Practices in a Large Enrollment, Introductory Food Science and Human Nutrition Course

    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…

  14. Bacteriological quality and food safety in a Brazilian school food program

    Samara Nagla Chaves Trindade; Julia Silva Pinheiro; Héllen Gonçalves de Almeida; Keyla Carvalho Pereira; Paulo de Souza Costa Sobrinho

    2014-01-01

    Introduction: Food safety is a critical issue in school food program. Objective: This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP) in Jequitinhonha Valley, Brazil. Materials and methods: A checklist based on good manufacturing practices (GMP) for food service was used to evaluate food safety practices. Samples from foods, food contact surfaces, the hands of food handlers, the water supply and the air were collect...

  15. CLINICAL WASTE HANDLING AND OBSTACLES IN MALAYSIA

    Shaidatul Shida Razali

    2010-12-01

    Full Text Available 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 management. A depth interview with the responsible concession who handles the clinical waste management in those hospitals also has been taken. In general, it was found that the consortium’s administration was reasonably aware of the importance of clinical waste management. However, significant voids were presented that need to be addressed in future including efficient segregation, better handling and transfer means, as well as the need for training and awareness programs for the personnel. Other obstacles faced by consortiums were to handle the clinical waste including the operational costs. Waste minimizing and recycling, as well as the alternative treatment methods for incineration are regarded to be major challenges in the future.

  16. Irradiation pilot plants and experimental facilities available for food preservation

    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

  17. Trends in Modern Exception Handling

    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.

  18. Radioactive wastes handling facility

    There are disposed an area where a conveyor is disposed for separating miscellaneous radioactive solid wastes such as metals, on area for operators which is disposed in the direction vertical to the transferring direction of the conveyor, an area for receiving the radioactive wastes and placing them on the conveyor and an area for collecting the radioactive wastes transferred by the conveyor. Since an operator can conduct handling while wearing a working cloth attached to a partition wall as he wears his ordinary cloth, the operation condition can be improved and the efficiency for the separating work can be improved. When the area for settling conveyors and the area for the operators is depressurized, cruds on the surface of the wastes are not released to the outside and the working clothes can be prevented from being involved. Since the wastes are transferred by the conveyor, the operator's moving range is reduced, poisonous materials are fallen and moved through a sliding way to an area for collecting materials to be separated. Accordingly, the materials to be removed can be accumulated easily. (N.H.)

  19. TFTR tritium handling concepts

    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

  20. Breaking Child Nutrition Barriers: Innovative Practices in Massachusetts School Breakfast, Summer Food, and After-School Snack Programs.

    Hall, Bryan

    Despite the importance of breakfast, summer, and after-school child nutrition programs, coverage in these programs in Massachusetts is low. This report describes the barriers facing the states School Breakfast, Summer Food Service, and After-School Snack Programs and suggests many innovative solutions and resources that program sponsors can use to…

  1. 15 years of existence of the International Consultative Group on Food Irradiation (ICGFI)

    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)

  2. Cellular Manufacturing System with Dynamic Lot Size Material Handling

    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.

  3. Transition to organic food in Danish public procurement: can a top-down approach capture the practice?

    Kristensen, N.H.; Hansen, M.W.

    2013-01-01

    This paper is addressing the attention towards organic transition processes which takes place in a Danish political context at the moment. With departure in the explicit propositions in an organic vision 2020 launched by the Danish government the practice in public kitchens is presented and discussed. The main findings in several recent studies address the lack of relations between key actors in the field and the challenges in embedding the change into a resilient practice. Especially the rel...

  4. Experience in handling abnormal and emergency situations in PHWR fuel handling system

    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)

  5. Supplier development practice: arising the problems of upstream delivery for a food distribution SME in the UK

    Shokri, Alireza; Nabhani, Farhad; Hodgson, Simon

    2010-01-01

    The paper aims to emphasize on the impacts of the supplier development on reducing the defects in supplier quality for a food distribution small–medium sized enterprise (SME). An empirical study was conducted to measure the performance of the suppliers in three different key performance indicators of the outsourcing and supplier’s performance to arise the existing problems via information exchange, data collection and data analysis. It was found that supplier development through data and info...

  6. Waste Handling Building Conceptual Study

    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

  7. Facts about food irradiation: Irradiation and food safety

    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

  8. Crisis Management: How to Handle a Salmonella Outbreak at Camp.

    Becker, William A.; Popkin, Rodger

    1992-01-01

    Details events of six days during Salmonella outbreak at camp in North Carolina. Explains how camp handled 280 sick campers and staff, well campers, news media, and parents. Based on an epidemiologic survey of food eaten, it was suspected that the culprit of the outbreak was a meat item. Offers suggestions for crisis management in the camp…

  9. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families.

    Hughes, Sheryl O; Power, Thomas G; O'Connor, Teresia M; Orlet Fisher, Jennifer; Chen, Tzu-An

    2016-01-01

    Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children's weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old) and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (parent-report at baseline) was associated with increased child BMI z-score eighteen months later compared to other feeding styles. Authoritative, authoritarian, and uninvolved feeding styles were not significantly associated with increased child BMI z-score. Child BMI z-score at Time 1 (strongest) and maternal acculturation were positive predictors of child BMI z-score at Time 2. Maternal use of restriction positively predicted and maternal monitoring negatively predicted Time 2 BMI z-score, but only when accounting for feeding styles. Conclusion. This is the first study to investigate the impact of feeding styles on child weight status over time. Results suggest that indulgent feeding predicts later increases in children's weight status. The interplay between feeding styles and food parenting practices in influencing child weight status needs to be further explored. PMID:27429801

  10. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families

    O'Connor, Teresia M.; Orlet Fisher, Jennifer

    2016-01-01

    Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children's weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old) and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (parent-report at baseline) was associated with increased child BMI z-score eighteen months later compared to other feeding styles. Authoritative, authoritarian, and uninvolved feeding styles were not significantly associated with increased child BMI z-score. Child BMI z-score at Time 1 (strongest) and maternal acculturation were positive predictors of child BMI z-score at Time 2. Maternal use of restriction positively predicted and maternal monitoring negatively predicted Time 2 BMI z-score, but only when accounting for feeding styles. Conclusion. This is the first study to investigate the impact of feeding styles on child weight status over time. Results suggest that indulgent feeding predicts later increases in children's weight status. The interplay between feeding styles and food parenting practices in influencing child weight status needs to be further explored.

  11. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families

    Sheryl O. Hughes

    2016-01-01

    Full Text Available Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children’s weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (parent-report at baseline was associated with increased child BMI z-score eighteen months later compared to other feeding styles. Authoritative, authoritarian, and uninvolved feeding styles were not significantly associated with increased child BMI z-score. Child BMI z-score at Time 1 (strongest and maternal acculturation were positive predictors of child BMI z-score at Time 2. Maternal use of restriction positively predicted and maternal monitoring negatively predicted Time 2 BMI z-score, but only when accounting for feeding styles. Conclusion. This is the first study to investigate the impact of feeding styles on child weight status over time. Results suggest that indulgent feeding predicts later increases in children’s weight status. The interplay between feeding styles and food parenting practices in influencing child weight status needs to be further explored.

  12. Food Service Worker. Supplemental Individualized Student Modules.

    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;…

  13. Food irradiation seminar: Asia and the Pacific

    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

  14. Impacts of Strategic Learning Practices on Employees’ Commitment in Small and Medium-Sized Enterprises (SMEs Engaged in Agriculture and Protein Food Production Sectors in Guilan Province

    Elham Sedighi Pashaki

    2016-03-01

    Full Text Available The survival of the firms depends on the adoption of techniques and methods for encouraging learning among people. On other hand, it is necessary to have an attitude for interaction and endeavour in order for the learning to be built and conserved. Therefore, committed people in organizations have always been emphasized as a driving force of the extension and creation of learning. The aim of this study was to examine the impact of strategic learning practices on employees’ commitment in small and medium-sized sized enterprises (SMEs engaged in agriculture and protein food production sectors in Guilan Province. The statistical society was composed of 650 key people of SMEs in agriculture and food sector in Guilan Province. Stratified sampling method was applied. Tseng’s standard questionnaire was used as main tool for data collection. The research is a practical study in terms of objective and a correlation-based descriptive studied in terms of data collection methodology. Descriptive statistics were used for data analysis and stepwise regression was used for inferential statistics. In inferential section, Pearson’s coefficient of correlation was used to examine the relationships between strategic learning methods and people’s commitment. Furthermore, stepwise regression was used to examine the impact of various aspects of strategic learning methods on people’s commitment. SPSS Software Package was applied for statistical analyses. It was found that strategic learning practices were significantly correlated with employees commitment. Based on the regression results, create system, strategic leadership and empower people were ranked as the first, second and third strongest factors influencing employees’ commitment, respectively.

  15. Advanced technologies for remote handling

    Master slave manipulators (MSMs), in-cell cranes and power manipulators are the general-purpose remote handling tools used in nuclear industry. In-cell cranes and power manipulators can handle heavy objects; whereas MSMs can handle objects with precision and dexterity. The department had identified the importance of indigenising these technologies and developed a variety of mechanical MSMs and Servo Manipulators. This paper traces the history and evolution of these technologies. It also mentions about the telepresence technologies that are set to transform the operator's experience of manipulation by bringing in visual, haptic and aural immersion in the slave environment. (author)

  16. Tritium handling in vacuum systems

    Gill, J.T. [Monsanto Research Corp., Miamisburg, OH (United States). Mound Facility; Coffin, D.O. [Los Alamos National Lab., NM (United States)

    1986-10-01

    This report provides a course in Tritium handling in vacuum systems. Topics presented are: Properties of Tritium; Tritium compatibility of materials; Tritium-compatible vacuum equipment; and Tritium waste treatment.

  17. Handling device for stud tensioner

    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

  18. Lunar Materials Handling System Project

    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...

  19. Order Handling in Convergent Environments

    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...

  20. Lunar Materials Handling System Project

    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...

  1. Potential of conservation agriculture practices (CAPs) in enhancing food security of tribal people in central mid-hills of Nepal

    Paudel, B.; T.J.K. Radovich; Halbrendt, Jacqueline; Thapa, K

    2012-01-01

    Traditional agriculture in central mid hills of Nepal is characterized by cultivation of steep sloping lands, resulting lower productivity, degradation of soil health and reduction of livelihood options. The Sustainable Management of Agro-ecological Resources in Tribal Societies (SMARTS) project applied a participatory agro-ecological framework to develop improved conservation practices (CAPs) to contribute to sustainable livelihood of Chepang tribal people in central Nepal. CAPs were identif...

  2. Civilsamfundets ABC: H for Handling

    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....

  3. Grain Handling and Storage Safety

    Webster, Jill

    2005-01-01

    Agricultural Health and Safety Fact Sheet AHS-02 Grain Handling and Storage Safety Jill Webster Ph.D., S. Christian Mariger, Graduate Assistant Agricultural Systems Technology and Education There are several hazards that should be considered when working with grain. Storage structures, handling equipment, and the grain itself have all caused serious injuries and deaths. Storage structures (bins, silos, and granaries), like all confined spaces, have significant hazards associated with them. Be...

  4. Evaluation of food hygiene in commercial food service establishments in Hyderabad

    Kauser, Naazia; N., Santoshi Lakshmi

    2015-01-01

    Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity...

  5. The Effects of Total Quality Management Practices on Performance within a Company for Frozen Food in the Republic of Macedonia

    Elizabeta Mitreva

    2016-08-01

    Full Text Available The subject of this paper is designing and implementation of the TQM philosophy within a frozen food company which deals with processing, manufacturing, distribution and sale of products from snails which is exclusively for export. Analysing the business processes within the company for snail processing using the TQM methodology it was proven that the performance has been significantly improved. The results of this research have shown that the TQM implementation at this company has not only contributed to the quality improvement of the snail processing products but also to the increase of productivity and optimization of the quality costs. In future the implementation of this methodology in this company will provide contentment not only to the consumers but also to the suppliers, employers and the community.

  6. 9 CFR 381.151 - Adulteration of product by polluted water; procedure for handling.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Adulteration of product by polluted water; procedure for handling. 381.151 Section 381.151 Animals and Animal Products FOOD SAFETY AND...; Processing Requirements § 381.151 Adulteration of product by polluted water; procedure for handling. (a)...

  7. Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana.

    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

  8. A plan for the handling of externally contaminated livestock.

    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. Glove Changing When Handling Money: Observational and Microbiological Analysis.

    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

  10. Personal Food System Mapping

    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…

  11. Food Concerns. Research Notes.

    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…

  12. Research status of food irradiation in Malaysia

    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)

  13. Food hygienics

    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.

  14. Decontamination manual of RI handling laboratory

    Based on experiences in Japan Atomic Energy Research Institute (JAERI), the essential and practical knowledge of radioactive contamination and its decontamination, and the method and procedure of floor decontamination are described for researcher and managing person in charge of handling radioisotopes (RI) in RI handling laboratories. Essential knowledge concerns the uniqueness of solid surface contamination derived from RI half lives and quantities, surface contamination density limit, and mode/mechanism of contamination. The principle of decontamination is a single conduct with recognition of chemical form of the RI under use. As the practical knowledge, there are physical and chemical methods of solid surface decontamination. The latter involves use of inorganic acids, chelaters and surfactants. Removal and replacement of contaminated solid like floor material are often effective. Distribution mapping of surface contamination can be done by measuring the radioactivity in possibly contaminated areas, and is useful for planning of effective decontamination. Floor surface decontamination is for the partial and spread areas of the floor. It is essential to conduct the decontamination with reagent from the highly to less contaminated areas. Skin decontamination with either neutral detergent or titanium oxide is also described. (N.I.)

  15. Keeping Food Safe During Emergencies

    Chezem, Jo Carol; Burgess, Wilella D; Mason, April C.

    1994-01-01

    Disasters can come in many forms, including tornadoes, fires, floods, and snowstorms. In any of these emergency situations, two problems commonly arise. The first is a lack of incoming supplies. The second is damage to gas and electrical power systems. This publication discusses how to handle foods before, during, and after an emergency to keep them safe and to avoid food poisoning.

  16. Asthma, guides for diagnostic and handling

    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

  17. SRV-automatic handling device

    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.)

  18. Environmental and social benefits of improved handling and disposal of black wastewater in Greenland

    Gunnarsdottir, Ragnhildur; Jenssen, Petter Deinboll; Nyborg, Ingrid L.P.;

    2010-01-01

    chemicals including medicine residues. Such compounds may accumulate in the food chain, can act as endocrine disruptors, and are shown to promote formation of bacteria resistant to antibiotics. In addition to the environmental and health issues the current practice of wastewater handling in Greenland can...... be harmful to the image of Greenland as being a clean country with an unspoiled nature that is important since tourism is a fast-growing industry. The nature in arctic areas is more vulnerable to environmental contaminants because of low temperatures, lack of nutrients and extreme seasonal variations...... flush toilets with collection at the household level and improved greywater treatment. This will improve the indoor and outdoor hygiene and thus status for the families. The blackwater can be sanitized and converted to small volumes of soil amendment and fertilizer and used in e.g. greenhouses...

  19. 气浮新技术处理霜害甘蔗糖桨的实践%Practice of Using Floating Clarification to Handle Syrup of Frostbitten Sugar Cane

    赖凤英; 林庆生; 黎锡流; 许斯欣; 段德雄; 罗哲如

    2001-01-01

    During the last two sugar production campaigns,Maoyuan Sugar Company used the floating clarification technology to handle the syrup from frostbitten sugar cane. After thefloating clarification,the deeolorization rate of the syrup was 18.36% on average,the output rate of the first grade white granulated sugar was increased 35.5%.In white sugar,the conductivity ash,color and tarbidity were decreased 35.8%,15.8%and 45.1%respectively.%广东茂源糖业公司近两个榨季用糖浆气浮新技术处理霜害蔗及岗地蔗,经气浮后糖浆脱色率平均达18.36%,产品白糖一级率提高35.5%,白糖电导灰分下降35.8%,色值下降15.8%,混浊度降低45.1%。

  20. TNO reticle handling test platform

    Crowcombe, W. E.; Hollemans, C. L.; Fritz, E. C.; van der Donck, J. C. J.; Koster, N. B.

    2014-04-01

    Particle free handling of EUV reticles is a major concern in industry. For reaching economically feasible yield levels, it is reported that Particle-per-Reticle-Pass (PRP) levels should be better than 0.0001 for particles larger than 18 nm. Such cleanliness levels are yet to be reported for current reticle handling systems. A reticle handler was built based on a modular concept with three uniform linked base frames. In the first stage of the project a dual pod loading unit, two exchange units for opening inner pods and a reticle flip unit are installed on the base frames. In the near future improvements on cleanliness will be tested and particle detection equipment will be integrated. The system will act as a testing platform for clean handling technology for industry.

  1. Development of an On-line Food Safety Training Course for Food Distributors.

    Barker-Smith, Anne

    2010-01-01

    Food Distribution is integral to the food supply system in the United States. Our food comes from many sources and must be shipped to many more before the consumer is able to take control. Product handling and storage conditions during this phase are critical to the overall quality and safety of the food. Having worked for a major foodservice distribution organization in the area of quality assurance, for 25 years, it became apparent that food quality and food safety was becoming more and ...

  2. Informed food choice

    Coff, Christian Eyde

    2014-01-01

    Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea of inf......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate....

  3. The handling of chemical data

    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

  4. TNO reticle handling test platform

    Crowcombe, W.E.; Hollemans, C.L.; Fritz, E.C.; Donck, J.C.J. van der; Koster, N.B.

    2014-01-01

    Particle free handling of EUV reticles is a major concern in industry. For reaching economically feasible yield levels, it is reported that Particle-per-Reticle-Pass (PRP) levels should be better than 0.0001 for particles larger than 18 nm. Such cleanliness levels are yet to be reported for current reticle handling systems. A reticle handler was built based on a modular concept with three uniform linked base frames. In the first stage of the project a dual pod loading unit, two exchange units...

  5. Consumer-Related Food Waste: Causes and Potential for Action

    Aschemann-Witzel, Jessica; Hooge, Ilona de; Amani, Pegah;

    2015-01-01

    interviews on factors causing consumer-related food waste in households and supply chains. Results show that consumers’ motivation to avoid food waste, their management skills of food provisioning and food handling and their trade-offs between priorities have an extensive influence on their food waste...

  6. Innovative modeling approaches for risk assessment in food safety

    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...

  7. Reproductive handle of the herd of cattle of double purpose

    The influence of the environmental factors is analyzed, in the reproductive efficiency of herd cattle of double purpose. The reproductive behavior begins with the gestation of the heifers. Under the conditions of the Colombian tropic these they reach the weight required for the reproduction to an age but late that in the temperate areas. Once the first childbirth, the cow takes place it enters in exhaustion that makes that this animal is the but difficult to reproduce after the childbirth, that which demands special cares of handling and feeding. The interval among the childbirth to evaluate the reproductive efficiency. Environmental factors that influence significantly. The use of the practice simple of handling, health, selection and feeding produces significant increments in the fertility of the herd of cattle of double purpose. One practices of effective handling in the improvement of the reproductive behavior of the cows of double purpose it is the restricted nursing

  8. Food for Thought: A Critical Overview of Current Practical and Conceptual Challenges in Trace Element Analysis in Natural Waters

    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.

  9. The Effectiveness of Local Food Marketing Strategies of Food Cooperatives

    Katchova, Ani L.; Woods, Timothy A.

    2011-01-01

    This study examines the role that food consumer cooperatives play in the local food networks. Data are collected from three case studies with leading food cooperatives and a national survey of the general managers of food cooperatives. We identify the emerging business practices in local sourcing as a differentiation and member recruitment strategy for food cooperatives. Our analysis identifies several clusters of strategies used for local food procurement, based on the extent to which the co...

  10. Food, design, users: how to design food interaction modes

    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...

  11. Empowering Students to Handle Conflicts through the Use of Drama

    Malm, Birgitte; Lofgren, Horst

    2007-01-01

    DRACON (DRAma for CONflict management) is an interdisciplinary and comparative action research project aimed at improving conflict handling among adolescent schoolchildren through the use of educational drama. The main purpose of our research has been to develop an integrated programme using conflict management as the theory and practice, and…

  12. Software for handling MFME1

    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

  13. TNO reticle handling test platform

    Crowcombe, W.E.; Hollemans, C.L.; Fritz, E.C.; Donck, J.C.J. van der; Koster, N.B.

    2014-01-01

    Particle free handling of EUV reticles is a major concern in industry. For reaching economically feasible yield levels, it is reported that Particle-per-Reticle-Pass (PRP) levels should be better than 0.0001 for particles larger than 18 nm. Such cleanliness levels are yet to be reported for current

  14. Food hygiene on the wards

    Steuer, Walter

    2007-01-01

    A problem that is often overlooked or simply not given enough attention: the food served to patients from the kitchen is not sterile. If food is allowed to stand at room temperature for a long time, both in the case of food cooked for lunch and of food intended for supper which has been previously chilled, there is the possibility of massive spore germination or of dangerous toxin formation. Therefore regulations on how to handle food and beverages (e.g. tea) must be set out in the infection ...

  15. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    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…

  16. A Review on Quantitative Models for Sustainable Food Logistics Management

    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.

  17. 新乡医学院学生食品安全知识态度行为分析%Knowledge attitude and practice of food safety among undergraduates in Xinxiang Medical University

    田玉慧; 杜玮; 卜勇军; 张国富; 刘晓婷; 孙翔; 宋旭; 卢少峰

    2011-01-01

    Objective To find out the state of the knowledge, attitude and practice of food safety between different level, major,grade and sex, and to explore the main factors affecting the food safety practice among medical college students. Methods By using cluster random sampling method, 1 506 students were recruited from clinical medicinedeparment and medical English department. All the participants were surveyed with a self-designed questionnaire about the food safety knowledge, attitude and practice, and the data were statistically analyzed. Results The scores of knowledge, attitude and practice of food safety had no significant difference between different levels ( P >0.05 ) . The scores of knowledge, attitude and practice of food safety was significant different between different genders and different majors ( P < 0. 01 ) ; The scores of knowledge, attitude of food safety was significant different between different grades ( P <0.01 ) , but the scores of practice of food safety had no significant difference( P >0.05 ). The results of multiple regression analysis showed that the main factors affecting the food safety practice for medical college students were the attitude, knowledge of food safety, major and gender( P <0.05 or P <0. 01 ). Conclusion It is not only necessary to carry out food safety knowledge education among the medical college students through the class-lecture, campus network and broadcast of college, but that is more important to increase the right attitude education about food safety so as to cultivate good practice of food safety.%目的 了解医学院校不同专业、年级和性别大学生的食品安全知识、态度及行为,探讨影响医学院大学生食品安全行为的主要因素.方法 自制食品安全知识、态度和行为的调查问卷,采用随机整群抽样的方法,抽取新乡医学院校临床专业和医学英语专业共1 506名大学生进行问卷调查及统计学分析.结果 不同层次大学生食

  18. The Course Design and Teaching Practice of Food Beverage Operation and Service%《餐饮运作与服务》课程设计与教学实践

    唐丽; 李新元

    2011-01-01

    《餐饮运作与服务》课程是酒店管理专业的一门核心课程,操作性、使用性强,因此,笔者以餐饮岗位职业活动的工作过程为依据,对《餐饮运作与服务》课程进行了设计与实践。%Food beverage operation and service is the core course of hotel management.It demands strong practicability and operability.Therefore,we have developed,designed and practiced the food beverage operation and service on the basis of working process of food beverage post vocational activity.

  19. Inter-process handling automating system; Koteikan handling jidoka system

    Nakamura, H. [Meidensha Corp., Tokyo (Japan)

    1994-10-18

    This paper introduces automation of loading works in production site by using robots. Loading robots are required of complex movements, and are used for loading work in processing machines requiring six degrees of freedom and for relatively simple palletizing work that can be dealt with by four degrees of freedom. The `inter-machine handling system` is an automated system performed by a ceiling running robot in which different workpiece model determination and positional shift measurement are carried out by image processing. A robot uses the image information to exchange hands automatically as required, and clamp a workpiece; then runs to an M/C to replace the processed workpiece; and put the M/C processes workpiece onto a multi-axial dedicated machine. Five processing machines are operated in parallel with the cycle time matched with that of this handling process, and a processing machine finished of processing is given a handling work in preferential order. As a result, improvement in productivity and elimination of two workers were achieved simultaneously. 6 figs., 5 tabs.

  20. SIMULATION OF DRIVER’S LOCOMOTIVE-HANDLING ACTIVITY USING THE THEORY OF FUZZY GRAPHS

    T. V. Butko; O. M. Horobchenko

    2015-01-01

    Purpose. The efficiency and safety of locomotive control improving is important and relevant scientific and practical problem. Every driver during the trains-handling bases on his experience and knowledge, that is why the compilation and detection the most efficient ways to control the locomotive-handling is one of the stages of measures development to reduce transportation costs. The purpose of this paper is a formalization process description of locomotive-handling and quality parameters de...

  1. Recommendations for Collection and Handling of Specimens From Group Breast Cancer Clinical Trials

    Leyland-Jones, Brian R.; Ambrosone, Christine B.; Bartlett, John; Ellis, Matthew J. C.; Enos, Rebecca A.; Raji, Adekunle; Pins, Michael R.; Zujewski, Jo Anne; Hewitt, Stephen M.; Forbes, John F.; Abramovitz, Mark; Braga, Sofia; Cardoso, Fatima; Harbeck, Nadia; Denkert, Carsten

    2008-01-01

    Recommendations for specimen collection and handling have been developed for adoption across breast cancer clinical trials conducted by the Breast International Group (BIG)-sponsored Groups and the National Cancer Institute (NCI)-sponsored North American Cooperative Groups. These recommendations are meant to promote identifiable standards for specimen collection and handling within and across breast cancer trials, such that the variability in collection/handling practices that currently exist...

  2. Implementation of a programme to market a complementary food supplement (Ying Yang Bao) and impacts on anaemia and feeding practices in Shanxi, China.

    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

  3. Optimization of General Arrangement for Fuel Handling Equipment in Fuel Handling Area

    Chang, Sanggyoon; Choi, Taeksang [KEPCO Engineering and Construction Company, Inc., Daejeon (Korea, Republic of); Moon, Duckhee [Korea Hydro and Nuclear Power Co., Ltd, Daejeon (Korea, Republic of)

    2013-05-15

    The purpose of this study is to provide an optimized general arrangement for fuel handling in fuel handling area for APR1400. The general arrangement for fuel handling area should be optimized in the viewpoints of safety functions for fuel handling, efficiency for operation and maintenance of fuel handling equipment during the fuel handling from receipt of new fuel to shipment of spent fuel. In this study, general arrangement for the fuel handling area was evaluated and proposed to ensure a safe and efficient operation and maintenance for the fuel handling equipment in the fuel handling area. The results of this study can be a beneficial suggestion regarding the general arrangement of the fuel handling areas and equipment. The general arrangement in the fuel handling area is optimized in the viewpoints of safety functions for fuel handling, efficiency for operation and maintenance for fuel handling equipment.

  4. Need for a uniform system of control for ensuring acceptance of irradiated food in trade

    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

  5. Sonic ingredients in television food programmes

    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.

  6. Food Poisoning

    ... Got Homework? Here's Help White House Lunch Recipes Food Poisoning KidsHealth > For Kids > Food Poisoning Print A ... find out how to avoid it. What Is Food Poisoning? Food poisoning comes from eating foods that ...

  7. Incidence Handling and Response System

    Kalbande, Prof Dhananjay R; Singh, Mr 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 computing services. Incidence response has always been an important aspect of information security but it is often overlooked by security administrators. in this paper, we propose an automated system which will handle the security threats and make the computer network capable enough to withstand any kind of attack. we also present the state-of-the-art technology in computer, network and software which is required to build such a system.

  8. Guidelines for safe handling, use and disposal of nanoparticles

    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

  9. Guidelines for safe handling, use and disposal of nanoparticles

    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

  10. Color Handling in Panoramic Photography

    Hasler, David; Süsstrunk, Sabine

    2001-01-01

    Nowadays, the ability to create panoramic photographs is included with most of the commercial digital cameras. The principle is to shoot several pictures and stitch them together to build a panorama. To ensure the quality of the final image, the different pictures have to be perfectly aligned and the colors of the images should match. While the alignment of images has received a lot of attention from the computer vision community, the mismatch in colors was often ignored and handled using smo...

  11. Remote handling equipment for SNS

    This report gives information on the areas of the SNS, facility which become highly radioactive preventing hands-on maintenance. Levels of activity are sufficiently high in the Target Station Area of the SNS, especially under fault conditions, to warrant reactor technology to be used in the design of the water, drainage and ventilation systems. These problems, together with the type of remote handling equipment required in the SNS, are discussed

  12. Experience in handling concentrated tritium

    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

  13. Portable vacuum object handling device

    Anderson, G.H.

    1983-08-09

    The disclosure relates to a portable device adapted to handle objects which are not to be touched by hand. A piston and bore wall form a vacuum chamber communicating with an adaptor sealably engageable with an object to be lifted. The piston is manually moved and set to establish vacuum. A valve is manually actuatable to apply the vacuum to lift the object. 1 fig.

  14. Waste battery collection and handling

    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...

  15. Incidence Handling and Response System

    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 computing services. I...

  16. Orion Entry Handling Qualities Assessments

    Bihari, B.; Tiggers, M.; Strahan, A.; Gonzalez, R.; Sullivan, K.; Stephens, J. P.; Hart, J.; Law, H., III; Bilimoria, K.; Bailey, R.

    2011-01-01

    The Orion Command Module (CM) is a capsule designed to bring crew back from the International Space Station (ISS), the moon and beyond. The atmospheric entry portion of the flight is deigned to be flown in autopilot mode for nominal situations. However, there exists the possibility for the crew to take over manual control in off-nominal situations. In these instances, the spacecraft must meet specific handling qualities criteria. To address these criteria two separate assessments of the Orion CM s entry Handling Qualities (HQ) were conducted at NASA s Johnson Space Center (JSC) using the Cooper-Harper scale (Cooper & Harper, 1969). These assessments were conducted in the summers of 2008 and 2010 using the Advanced NASA Technology Architecture for Exploration Studies (ANTARES) six degree of freedom, high fidelity Guidance, Navigation, and Control (GN&C) simulation. This paper will address the specifics of the handling qualities criteria, the vehicle configuration, the scenarios flown, the simulation background and setup, crew interfaces and displays, piloting techniques, ratings and crew comments, pre- and post-fight briefings, lessons learned and changes made to improve the overall system performance. The data collection tools, methods, data reduction and output reports will also be discussed. The objective of the 2008 entry HQ assessment was to evaluate the handling qualities of the CM during a lunar skip return. A lunar skip entry case was selected because it was considered the most demanding of all bank control scenarios. Even though skip entry is not planned to be flown manually, it was hypothesized that if a pilot could fly the harder skip entry case, then they could also fly a simpler loads managed or ballistic (constant bank rate command) entry scenario. In addition, with the evaluation set-up of multiple tasks within the entry case, handling qualities ratings collected in the evaluation could be used to assess other scenarios such as the constant bank angle

  17. 30 CFR 250.459 - What are the safety requirements for drilling fluid-handling areas?

    2010-07-01

    ... drilling fluid-handling areas? You must classify drilling fluid-handling areas according to API RP 500... API RP 505, Recommended Practice for Classification of Locations for Electrical Installations at... areas where adequate ventilation is provided by natural means. You must test and recalibrate...

  18. Food safety information and food demand

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    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...... 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...

  19. Using irradiation for preservation of foods and agricultural commodities in Malaysia

    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.)

  20. 城市餐厨垃圾资源化处理技术与工程实践%Treatment Technology and Engineering Practice of Municipal Food Waste Resource

    刘肃; 马磊

    2013-01-01

    分析了城市餐厨垃圾处理的技术现状,以某市1座处理能力为30 t/d餐厨垃圾处理设施为例,介绍了资源化处理技术的工程实践及成果.%The status of municipal food waste treatment technology was analyzed.Taking one food waste treatment facility with the processing capacity of 30 t/d for example,the engineering practice and achievements of resource technology were introduced.