Food Safety Posters for Safe Handling of Leafy Greens

Science.gov (United States)

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…

Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations.

Science.gov (United States)

Kendall, Patricia; Scharff, Robert; Baker, Susan; LeJeune, Jeffrey; Sofos, John; Medeiros, Lydia

2017-08-01

Objective This study compared knowledge and food-handling behavior after pathogen-specific (experimental treatment) versus basic food safety instruction (active control) presented during nutrition education classes for low-income English- and Spanish-language pregnant women. Methods Subjects (n = 550) were randomly assigned to treatment groups in two different locations in the United States. Food safety instruction was part of an 8-lesson curriculum. Food safety knowledge and behavior were measured pre/post intervention. Descriptive data were analyzed by Chi-Square or ANOVA; changes after intervention were analyzed by regression analysis. Results Knowledge improved after intervention in the pathogen-specific treatment group compared to active control, especially among Spanish-language women. Behavior change after intervention for the pathogen-specific treatment group improved for thermometer usage, refrigeration and consumption of foods at high risk for safety; however, all other improvements in behavior were accounted for by intervention regardless of treatment group. As expected, higher pre-instruction behavioral competency limited potential gain in behavior post-instruction due to a ceiling effect. This effect was more dominant among English-language women. Improvements were also linked to formal education completed, a partner at home, and other children in the home. Conclusions for Practice This study demonstrated that pathogen-specific food safety instruction leads to enhance knowledge and food handling behaviors that may improve the public health of pregnant women and their unborn children, especially among Spanish-language women. More importantly, food safety instruction, even at the most basic level, benefited pregnant women's food safety knowledge and food-handling behavior after intervention.

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

Science.gov (United States)

Maughan, Curtis; Chambers, 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.

Explaining Consumer Safe Food Handling Through Behavior-Change Theories: A Systematic Review.

Science.gov (United States)

Young, Ian; Reimer, Danielle; Greig, Judy; Meldrum, Richard; Turgeon, Patricia; Waddell, Lisa

2017-11-01

Consumers often engage in unsafe food handling behaviors at home. Previous studies have investigated the ability of behavior-change theories to explain and predict these behaviors. The purpose of this review was to determine which theories are most consistently associated with consumers' safe food handling behaviors across the published literature. A standardized systematic review methodology was used, consisting of the following steps: comprehensive search strategy; relevance screening of identified references; confirmation of relevance and characterization of relevant articles; risk-of-bias assessment; data extraction; and descriptive analysis of study results. A total of 20 relevant studies were identified; they were mostly conducted in Australia (40%) and the United States (35%) and used a cross-sectional design (65%). Most studies targeted young adults (65%), and none focused on high-risk consumer groups. The outcomes of 70% of studies received high overall risk-of-bias ratings, largely due to a lack of control for confounding variables. The most commonly applied theory was the Theory of Planned Behavior (45% of studies), which, along with other investigated theories of behavior change, was frequently associated with consumer safe food handling behavioral intentions and behaviors. However, overall, there was wide variation in the specific constructs found to be significantly associated and in the percentage of variance explained in each outcome across studies. The results suggest that multiple theories of behavior change can help to explain consumer safe food handling behaviors and could be adopted to guide the development of future behavior-change interventions. In these contexts, theories should be appropriately selected and adapted to meet the needs of the specific target population and context of interest.

Detection of Listeria spp. in food handling areas of retail food stores in the state of Pernambuco, Brazil

Directory of Open Access Journals (Sweden)

Mariana Gomes Ferreira Machado de Siqueira

2017-07-01

Full Text Available Abstract The identification of Listeria spp. in food handling areas is of great concern to health surveillance agencies, and their control is often hampered by the ability of the bacteria to grow and maintain themselves even under adverse conditions. The present study aimed to isolate and identify Listeria spp. in the food handling areas of 10 retail food stores in the state of Pernambuco, Brazil. Eighty-six swab samples were collected from equipment, utensils and surfaces used for processing ready-to-eat meat products. The Dry and Wet Swabbing Methods (3M™ Quick Swabs and 3M™ Petrifilm™ Plates were used to identify Listeria spp. Contamination by Listeria monocytogenes was confirmed by the Real-time Polymerase Chain Reaction (qPCR. The hygienic and sanitary conditions of the food handling areas of each store were also assessed. Listeria spp. was isolated in eight stores (80%. Of the 86 swab samples analyzed, 27 (31.2% [confidence interval 21.81% to 42.30%] were positive for Listeria spp. and only one (3.7% was confirmed as Listeria monocytogenes. The main contamination sites were the floor (50.0%, the plastic cutting board (42.9% and the knife (40.0%. None of the hygienic and sanitary conditions assessed in the present study were associated with contamination by Listeria spp. (p = 0.700. It was concluded that Listeria spp. was widely distributed in the retail food stores studied, being a possible risk factor for public health.

Food irradiation

International Nuclear Information System (INIS)

Mercader, J.P.; Emily Leong

1985-01-01

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)

Novel Additive Manufacturing Pneumatic Actuators and Mechanisms for Food Handling Grippers

Directory of Open Access Journals (Sweden)

Carlos Blanes

2014-07-01

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

Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?

Science.gov (United States)

Whiley, Harriet; Clarke, Beverley; Ross, Kirstin

2017-01-06

Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91%) reported they stored eggs in the fridge. It was identified that there is an underestimation of "risky behaviour" associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants' responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO) and Food handlers compared to all other professions ( p 0.05) their responses.

Survey of domestic food handling practices in New Zealand.

Science.gov (United States)

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

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies.

Directory of Open Access Journals (Sweden)

Ian Young

Full Text Available Foodborne illness has a substantial health and economic burden on society, and most cases are believed to be due to unsafe food handling practices at home. Several qualitative research studies have been conducted to investigate consumers' perspectives, opinions, and experiences with safe food handling at home, and these studies provide insights into the underlying barriers and facilitators affecting their safe food handling behaviours. We conducted a systematic review of previously published qualitative studies in this area to synthesize the main across-study themes and to develop recommendations for future consumer interventions and research. The review was conducted using the following steps: comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; study quality assessment; thematic synthesis of the results; and quality-of-evidence assessment. A total of 39 relevant articles reporting on 37 unique qualitative studies were identified. Twenty-one barriers and 10 facilitators to safe food handling were identified, grouped across six descriptive themes: confidence and perceived risk; knowledge-behaviour gap; habits and heuristics; practical and lifestyle constraints; food preferences; and societal and social influences. Our overall confidence that each barrier and facilitator represents the phenomenon of interest was rated as high (n = 11, moderate (11, and low (9. Overarching analytical themes included: 1 safe food handling behaviours occur as part of a complex interaction of everyday consumer practices and habituation; 2 most consumers are not concerned about food safety and are generally not motivated to change their behaviours based on new knowledge about food safety risks; and 3 consumers are amenable to changing their safe food handling habits through relevant social pressures. Key implications and recommendations for research, policy and practice are discussed.

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies

Science.gov (United States)

Young, Ian; Waddell, Lisa

2016-01-01

Foodborne illness has a substantial health and economic burden on society, and most cases are believed to be due to unsafe food handling practices at home. Several qualitative research studies have been conducted to investigate consumers’ perspectives, opinions, and experiences with safe food handling at home, and these studies provide insights into the underlying barriers and facilitators affecting their safe food handling behaviours. We conducted a systematic review of previously published qualitative studies in this area to synthesize the main across-study themes and to develop recommendations for future consumer interventions and research. The review was conducted using the following steps: comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; study quality assessment; thematic synthesis of the results; and quality-of-evidence assessment. A total of 39 relevant articles reporting on 37 unique qualitative studies were identified. Twenty-one barriers and 10 facilitators to safe food handling were identified, grouped across six descriptive themes: confidence and perceived risk; knowledge-behaviour gap; habits and heuristics; practical and lifestyle constraints; food preferences; and societal and social influences. Our overall confidence that each barrier and facilitator represents the phenomenon of interest was rated as high (n = 11), moderate (11), and low (9). Overarching analytical themes included: 1) safe food handling behaviours occur as part of a complex interaction of everyday consumer practices and habituation; 2) most consumers are not concerned about food safety and are generally not motivated to change their behaviours based on new knowledge about food safety risks; and 3) consumers are amenable to changing their safe food handling habits through relevant social pressures. Key implications and recommendations for research, policy and practice are discussed. PMID:27907161

21 CFR 1250.38 - Toilet and lavatory facilities for use of food-handling employees.

Science.gov (United States)

2010-04-01

...-handling employees. Railroad dining car crew lavatory facilities are regulated under § 1250.45. (b) Signs directing food-handling employees to wash their hands after each use of toilet facilities shall be posted so as to be readily observable by such employees. Hand washing facilities shall include soap, sanitary...

Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?

Directory of Open Access Journals (Sweden)

Harriet Whiley

2017-01-01

Full Text Available Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91% reported they stored eggs in the fridge. It was identified that there is an underestimation of “risky behaviour” associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants’ responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO and Food handlers compared to all other professions (p < 0.05. However, the gender of participants did not significantly affect (p > 0.05 their responses.

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

Science.gov (United States)

2011-08-16

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0514] 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...

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

Science.gov (United States)

Symes, Sally; Goldsmith, Paul; Haines, Heather

2015-07-01

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

Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handling.

Science.gov (United States)

Mullan, Barbara; Allom, Vanessa; Sainsbury, Kirby; Monds, Lauren A

2015-07-01

In order to minimise the occurrence of food-borne illness, it is recommended that individuals perform safe food-handling behaviours, such as cooking food properly, cleaning hands and surfaces before preparing food, keeping food at the correct temperature, and avoiding unsafe foods. Previous research examining the determinants of safe food-handling behaviour has produced mixed results; however, this may be due to the fact that this research examined these behaviours as a totality, rather than considering the determinants of each behaviour separately. As such, the objective for the present study was to examine the predictors of the four aforementioned safe food-handling behaviours by applying an extended theory of planned behaviour to the prediction of each distinct behaviour. Participants were 170 students who completed theory of planned behaviour measures, with the addition of moral norm and habit strength at time 1, and behaviour measures one week later. While the influence of injunctive and descriptive norm and perceived behavioural control differed between behaviours, it appeared that moral norm was an important predictor of intention to engage in each of the four behaviours. Similarly, habit strength was an important predictor of each of the behaviours and moderated the relationship between intention and behaviour for the behaviour of avoiding unsafe food. The implication of these findings is that examining safe food-handling behaviours separately, rather than as a totality, may result in meaningful distinctions between the predictors of these behaviours. Copyright © 2015 Elsevier Ltd. All rights reserved.

Handling Diversity of Visions and Priorities in Food Chain Sustainability Assessment

Directory of Open Access Journals (Sweden)

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.

Extension of ERIM multispectral data processing capabilities through improved data handling techniques

Science.gov (United States)

Kriegler, F. J.

1973-01-01

The improvement and extension of the capabilities of the Environmental Research Institute of Michigan processing facility in handling multispectral data are discussed. Improvements consisted of implementing hardware modifications which permitted more rapid access to the recorded data through improved numbering and indexing of such data. In addition, techniques are discussed for handling data from sources other than the ERIM M-5 and M-7 scanner systems.

New, clean handling process introduced to improve cable quality

Energy Technology Data Exchange (ETDEWEB)

Hunt, C G

1990-05-01

The clean room system introduced by Canada Wire and Cable Limited in its Toronto plant for its cable manufacturing operation is described. While clean room technology is common in the food processing industry, optical and aerospace manufacturing processes, this is the first time it has been applied to wire and cable extrusion in North America. The purpose of the clean compound handling system is to prevent particle contamination in the shielding and cable insulation materials, as part of an effort to prevent premature underground electric cable failures. Two rooms are dedicated to handling different types of insulation compound, two are dedicated to receiving semi-conducting shielding material, and the fifth room functions as an air lock for the two insulation rooms. The atmosphere is highly regulated with programmable logic control. The air supply filters capture 99.97% of all particles 0.3 microns or larger. The system also maintains air temperature, relative humidity and static pressure. The life variability of cross-linked polyethylene primary distribution cable is dependant on five factors: material purity, extra clean compound handling, cable design, manufacturing process, and installation and operation practices. The clean room system is expected to result in cable that is more resistant to water treeing failures. 2 figs.

A multi-component patient-handling intervention improves attitudes and behaviors for safe patient handling and reduces aggression experienced by nursing staff

DEFF Research Database (Denmark)

Risør, Bettina Wulff; Casper, Sven Dalgas; Andersen, Lars L.

2017-01-01

This study evaluated an intervention for patient-handling equipment aimed to improve nursing staffs' use of patient handling equipment and improve their general health, reduce musculoskeletal problems, aggressive episodes, days of absence and work-related accidents. As a controlled before......-after study, questionnaire data were collected at baseline and 12-month follow-up among nursing staff at intervention and control wards at two hospitals. At 12-month follow-up, the intervention group had more positive attitudes towards patient-handling equipment and increased use of specific patient......-handling equipment. In addition, a lower proportion of nursing staff in the intervention group had experienced physically aggressive episodes. No significant change was observed in general health status, musculoskeletal problems, days of absence or work-related accidents. The intervention resulted in more positive...

Topology Optimization of Vehicle Body Structure for Improved Ride & Handling

OpenAIRE

Lövgren, Sebastian; Norberg, Emil

2011-01-01

Ride and handling are important areas for safety and improved vehicle control during driving. To meet the demands on ride and handling a number of measures can be taken. This master thesis work has focused on the early design phase. At the early phases of design, the level of details is low and the design freedom is big. By introducing a tool to support the early vehicle body design, the potential of finding more efficient structures increases. In this study, topology optimization of a vehicl...

21 CFR 820.140 - Handling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Handling. 820.140 Section 820.140 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES... manufacturer shall establish and maintain procedures to ensure that mixups, damage, deterioration...

Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

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

International Nuclear Information System (INIS)

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

2011-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2011-06-23

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

Effect of cooking or handling conditions on the furan levels of processed foods.

Science.gov (United States)

Kim, T-K; Lee, Y-K; Park, Y S; Lee, K-G

2009-06-01

The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15-33% after heating the foods at 50 degrees C without a lid. Furan in rice seasonings was evaporated completely after heating the foods at 60 degrees C. Regarding powered milk, the levels of furan were too low to be compared under various conditions. The levels of furan decreased to 58% in beverage products for babies, after storing them at 4 degrees C for 1 day without a lid. The levels of furan in canned foods such as cereal and vegetable were reduced by zero to 52% when they were stored without stirring in a refrigerator at 4 degrees C for 1 day. When we boiled canned fish, the furan present was almost completely evaporated. It is recommended that canned meats be heated up to 50-70 degrees C for the reduction (26-46%) of furan levels. The levels of furan in instant and brewed coffee samples were significantly reduced after storing for 11 to 20 min at room temperature without a lid (p < 0.05).

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

Science.gov (United States)

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.

Improvements in or relating to handling of flue gas

International Nuclear Information System (INIS)

Ingham, R.V.

1986-01-01

The patent describes improvements in the method for handling flue gas from the burning of fossil fuels. The method relates to cleaning the flue gas, from which the sulphur compounds are removed. The gas in then heated by heat derived from a nuclear source, which may be nuclear waste. The heat treatment gives efficient atmospheric dispersion from the chimney. (U.K.)

Money handling influences BMI: a survey of cashiers

OpenAIRE

Shraddha Karve; Ketaki Shurpali; Neelesh Dahanukar; Maithili Jog; Milind Watve

2008-01-01

Money is a recent phenomenon in the evolutionary history of man and therefore no separate brain centre to handle money is likely to have evolved. The brain areas activated by food reward and money reward are extensively overlapping. In an experimental set-up, hunger was demonstrated to influence money related decisions and money related thoughts to influence hunger. This suggests that the brain areas evolved for handling food related emotions are exapted to handle money and therefore there co...

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

Science.gov (United States)

2013-05-10

...-0178] Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron... electron beam and x-ray sources for irradiation of poultry feed and poultry feed ingredients. This action... CFR part 579) to provide for the safe use of electron beam and x-ray sources for irradiation of...

Irradiated food: too hot to handle?

International Nuclear Information System (INIS)

Coghlan, Andy.

1990-01-01

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)

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

NARCIS (Netherlands)

Gromasheva, O.

2012-01-01

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,

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Science.gov (United States)

Aho, E.; Mikkelä, A.; Ranta, J.; Tuominen, P.; Rättö, M.; Maunula, L.

2014-01-01

Human noroviruses (HuNoVs), a leading cause of food-borne gastroenteritis worldwide, are easily transferred via ready-to-eat (RTE) foods, often prepared by infected food handlers. In this study, the transmission of HuNoV and murine norovirus (MuNoV) from virus-contaminated hands to latex gloves during gloving, as well as from virus-contaminated donor surfaces to recipient surfaces after simulated preparation of cucumber sandwiches, was inspected. Virus transfer was investigated by swabbing with polyester swabs, followed by nucleic acid extraction from the swabs with a commercial kit and quantitative reverse transcription-PCR. During gloving, transfer of MuNoV dried on the hand was observed 10/12 times. HuNoV, dried on latex gloves, was disseminated to clean pairs of gloves 10/12 times, whereas HuNoV without drying was disseminated 11/12 times. In the sandwich-preparing simulation, both viruses were transferred repeatedly to the first recipient surface (left hand, cucumber, and knife) during the preparation. Both MuNoV and HuNoV were transferred more efficiently from latex gloves to cucumbers (1.2% ± 0.6% and 1.5% ± 1.9%) than vice versa (0.7% ± 0.5% and 0.5% ± 0.4%). We estimated that transfer of at least one infective HuNoV from contaminated hands to the sandwich prepared was likely to occur if the hands of the food handler contained 3 log10 or more HuNoVs before gloving. Virus-contaminated gloves were estimated to transfer HuNoV to the food servings more efficiently than a single contaminated cucumber during handling. Our results indicate that virus-free food ingredients and good hand hygiene are needed to prevent HuNoV contamination of RTE foods. PMID:24951789

Haptic shared control improves hot cell remote handling despite controller inaccuracies

NARCIS (Netherlands)

van Oosterhout, J.; Abbink, D. A.; Koning, J. F.; Boessenkool, H.; Wildenbeest, J. G. W.; Heemskerk, C. J. M.

2013-01-01

A promising solution to improve task performance in ITER hot cell remote handling is the use of haptic shared control. Haptic shared control can assist the human operator along a safe and optimal path with continuous guiding forces from an intelligent autonomous controller. Previous research tested

Improvement Of Physical Ergonomics Using Material Handling Systems

Directory of Open Access Journals (Sweden)

Naveen Kumar

2017-01-01

Full Text Available This research paper is an investigation of the physical ergonomics of the work place in an automotive parts manufacturing company . Material transfer from one station to another station was done by hand including a walk of a few steps to the next station. The unmachined components that has a quite heavy raw weight also they are being loaded and unloaded by hand .Due to this continuous practice some workers began complaining physical pain in their backs and muscular related pains. The work conditions of the workers were assessed using the REBA Rapid Entire Body Assessment test to understand the stress and the impact the work environment they are exposed to. Few material handling concepts have been suggested and explained to improve the quality of the work conditions for the workers and the REBA test tends to show some significant improvement when these improvements are implemented into the production line.

Viral agents that cause infection through the consumption and handling of food

International Nuclear Information System (INIS)

Gomez Murillo, Ileana

2014-01-01

Viral agents: Norovirus, Rotavirus, Hepatitis A and E, Nipah virus, highly pathogenic avian influenza and coronavirus that cause the SARS are studied as protagonists in the production of food-borne infectious processes. The most common sources of pollution, viral characteristics that influence the control, routes, methods of detection and prevention of pathogens in food are analyzed. Methodological techniques are investigated to improve early detection of viral pathogens in food, control measures and prevention of food contamination [es

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

Science.gov (United States)

Adesokan, H K; Raji, A O Q

2014-03-01

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. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

Radiation processing of food and agricultural commodities

International Nuclear Information System (INIS)

Sharma, Arun

2014-01-01

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

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

OpenAIRE

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

2003-01-01

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

Survey of postharvest handling, preservation and processing ...

African Journals Online (AJOL)

Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district, Kenya. ... Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing ...

21 CFR 58.107 - Test and control article handling.

Science.gov (United States)

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 and...

Use of Pressure Activation in Food Quality Improvement.

Science.gov (United States)

Shigematsu, Toru

2015-01-01

Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledge in pressure effect on biomolecules. Pressure effects on biological membranes and mass transfer in cellular biological materials and on enzyme activity would give an idea that HP treatment can introduce two types of activations into food materials: improved mass transfer and enzyme activity. Studies focusing on these pressure activations on food materials were then reviewed. Rice flour with an exclusively fine mean particle size and small starch damage was obtained due to improved water absorption properties and/or enzyme activity by HP. HP treatment increased of free amino acids and γ-aminobutyric acid (GABA) in rice and soybeans due to improved proteolysis and amino acid metabolism. Improvement of antioxidant activity and alteration of polyphenolic-compounds composition in food materials were also demonstrated by HP treatment. The HP-induced activations on food materials could contribute towards processing technologies for food quality improvement.

Role of courtyard counselling meeting in improving household food safety knowledge and practices in Munshiganj district of Bangladesh.

Science.gov (United States)

Riaz, Baizid Khoorshid; Alim, Md Abdul; Islam, Anm Shamsul; Amin, Km Bayzid; Sarker, Mohammad Abul Bashar; Hasan, Khaled; Ashad-Uz-Zaman, Md Noor; Selim, Shahjada; Quaiyum, Salman; Haque, Emdadul; Monir Hossain, Shah; Ryder, John; Khanam, Rokeya

2016-12-01

Unsafe food is linked to the deaths of an estimated two million people annually. Food containing harmful agents is responsible for more than 200 diseases ranging from diarrhoea to cancers. A one-sample pilot intervention study was conducted to evaluate the role of courtyard counselling meetings as the means of intervention for improving food safety knowledge and practices among household food handlers in a district of Bangladesh. The study was conducted in three phases: a baseline survey, the intervention and an end-line survey between April and November 2015 where 194 food handlers took part. Data were collected through observations and face-to-face interviews. The mean age of the respondents was 38.8 (±12.4) years, all of whom were females. Hand washing before eating, and washing utensils with soap were significantly improved at the end-line in comparison to the baseline (57% vs. 40% and 83% vs. 69%, respectively). Hand washing with soap was increased by 4%. The mean score of food handling practices was significantly increased after the intervention (20.5 vs. 22.1; Pfood and the necessity of thorough cooking were significantly increased after the intervention (88% from 64% and 34% from 21%, respectively). Mean scores of knowledge and practice on food safety were significantly increased by 1.9 and 1.6, respectively after the one month intervention. Thus this food safety education in rural communities should be scaled up and, indeed, strengthened using the courtyard counselling meetings in Bangladesh.

Magneto-rheological suspensions for improving ground vehicle's ride comfort, stability, and handling

Science.gov (United States)

Ahmadian, Mehdi

2017-10-01

A state-of-the-art discussion on the applications of magneto-rheological (MR) suspensions for improving ride comfort, handling, and stability in ground vehicles is discussed for both road and rail applications. A historical perspective on the discovery and engineering development of MR fluids is presented, followed by some of the common methods for modelling their non-Newtonian behaviour. The common modes of the MR fluids are discussed, along with the application of the fluid in valve mode for ground vehicles' dampers (or shock absorbers). The applications span across nearly all road vehicles, including automobiles, trains, semi-trucks, motorcycles, and even bicycles. For each type of vehicle, the results of some of the past studies is presented briefly, with reference to the originating study. It is discussed that Past experimental and modelling studies have indicated that MR suspensions provide clear advantages for ground vehicles that far surpasses the performance of passive suspension. For rail vehicles, the primary advantage is in terms of increasing the speed at which the onset of hunting occurs, whereas for road vehicles - mainly automobiles - the performance improvements are in terms of a better balance between vehicle ride, handling, and stability. To further elaborate on this point, a single-suspension model is used to develop an index-based approach for studying the compromise that is offered by vehicle suspensions, using the H2 optimisation approach. Evaluating three indices based on the sprung-mass acceleration, suspension rattlespace, and tyre deflection, it is clearly demonstrated that MR suspensions significantly improve road vehicle's ride comfort, stability, and handling in comparison with passive suspensions. For rail vehicles, the simulation results indicate that using MR suspensions with an on-off switching control can increase the speed at which the on-set of hunting occurs by as much as 50% to more than 300%.

Development of commercial robots for radwaste handling

International Nuclear Information System (INIS)

Colborn, K.A.

1988-01-01

The cost and dose burden associated with low level radwaste handling activities is a matter of increasing concern to the commercial nuclear power industry. This concern is evidenced by the fact that many utilities have begun to revaluate waste generation, handling, and disposal activities at their plants in an effort to improve their overall radwaste handling operations. This paper reports on the project Robots for Radwaste Handling, to identify the potential of robots to improve radwaste handling operations. The project has focussed on the potential of remote or automated technology to improve well defined, recognizable radwaste operations. The project focussed on repetitive, low skill level radwaste handling and decontamination tasks which involve significant radiation exposure

Room service improves patient food intake and satisfaction with hospital food.

Science.gov (United States)

Williams, R; Virtue, K; Adkins, A

1998-07-01

Cancer therapy causes side effects that interfere with oral intake. Frequently, patients undergoing such therapy suffer from anorexia, nausea, vomiting, food aversions, dysgeusia, and xerostomia, all which adversely affect oral intake. Adequate nutrition intake is an important part of therapy for the cancer patient, especially when that patient is a child. Children who are well nourished are better able to withstand infection and tolerate therapy. Parents and staff at our hospital have worked diligently to improve patient's oral intake with limited success. Hence, a multidisciplinary team was organized to develop a new approach to food services that would improve patients' oral intake. The team initiated patient "room service," and patients were allowed to call the kitchen when they were ready to eat. The system works much like room service in a hotel. After the introduction of room service, patients' caloric intake improved significantly (P = .008), and protein intake increased by 18%. Patient satisfaction with hospital food service also improved; excellent ratings increased by as much as 35%. We conclude that room service is a viable alternative to traditional food services in the pediatric oncology setting and may be useful in other patient populations, such as maternity and general pediatrics.

Improved control rod drive handling equipment for BWRs [boiling-water reactors]: Final report

International Nuclear Information System (INIS)

Turner, A.P.L.; Gorman, J.A.

1987-08-01

Improved equipment for removing and replacing control rod drives (CRDs) in BWR plants has been designed, built and tested. Control rod drives must be removed from the reactor periodically for servicing. Removal and replacement of CRDs using equipment originally supplied with the plant has long been recognized as one of the more difficult and highest radiation exposure maintenance operations that must be performed at BWR plants. The improved equipment was used for the first time at Quad Cities, Unit 2, during a Fall 1986 outage. The trial of the equipment was highly successful, and it was shown that the new equipment significantly improves CRD handling operations. The new equipment significantly simplifies the sequence of operations required to lower a CRD from its housing, upend it to a horizontal orientation, and transport it out of the reactor containment. All operations of the new equipment are performed from the undervessel equipment handling platform, thus, eliminating the requirement for a person to work on the lower level of the undervessel gallery which is often highly contaminated. Typically, one less person is required to operate the equipment than were used with the older equipment. The new equipment incorporates a number of redundant and fail safe features that improve operations and reduce the chances for accidents

Radiation processing of food and allied products

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

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

Improving Vehicle Ride and Handling Using LQG CNF Fusion Control Strategy for an Active Antiroll Bar System

Directory of Open Access Journals (Sweden)

N. Zulkarnain

2014-01-01

Full Text Available This paper analyses a comparison of performance for an active antiroll bar (ARB system using two types of control strategy. First of all, the LQG control strategy is investigated and then a novel LQG CNF fusion control method is developed to improve the performances on vehicle ride and handling for an active antiroll bar system. However, the ARB system has to balance the trade-off between ride and handling performance, where the CNF consists of a linear feedback law and a nonlinear feedback law. Typically, the linear feedback is designed to yield a quick response at the initial stage, while the nonlinear feedback law is used to smooth out overshoots in the system output when it approaches the target reference. The half car model is combined with a linear single track model with roll dynamics which are used for the analysis and simulation of ride and handling. The performances of the control strategies are compared and the simulation results show the LQG CNF fusion improves the performances in vehicle ride and handling.

20 CFR 670.210 - How are center facility improvements and new construction handled?

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false How are center facility improvements and new construction handled? 670.210 Section 670.210 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR THE JOB CORPS UNDER TITLE I OF THE WORKFORCE INVESTMENT ACT Site Selection and Protection...

Current strategies for improving food bacteria

NARCIS (Netherlands)

Kuipers, O P; Buist, Girbe; Kok, Jan

2000-01-01

Novel concepts and methodologies are emerging that hold great promise for the directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria can now be fought more effectively. Here we describe recent advances in

U.S. Food System Working Conditions as an Issue of Food Safety.

Science.gov (United States)

Clayton, Megan L; Smith, Katherine C; Pollack, Keshia M; Neff, Roni A; Rutkow, Lainie

2017-02-01

Food workers' health and hygiene are common pathways to foodborne disease outbreaks. Improving food system jobs is important to food safety because working conditions impact workers' health, hygiene, and safe food handling. Stakeholders from key industries have advanced working conditions as an issue of public safety in the United States. Yet, for the food industry, stakeholder engagement with this topic is seemingly limited. To understand this lack of action, we interviewed key informants from organizations recognized for their agenda-setting role on food-worker issues. Findings suggest that participants recognize the work standards/food safety connection, yet perceived barriers limit adoption of a food safety frame, including more pressing priorities (e.g., occupational safety); poor fit with organizational strategies and mission; and questionable utility, including potential negative consequences. Using these findings, we consider how public health advocates may connect food working conditions to food and public safety and elevate it to the public policy agenda.

What is needed to improve food sales in schools?Food vendors’ opinion from El Salvador

Directory of Open Access Journals (Sweden)

Caroline eHilari

2015-07-01

Full Text Available Latin America and the Caribbean are at the forefront of the double burden of malnourishment, with rocketing rates of overweight, obesity and stagnant prevalence of stunting in many countries. School children are at a crucial age for setting eating habits, physical activity, nutritional status and long term outcomes both in their health as well as their education and economic productivity. Save the Children International implements a school health and nutrition program in 45 rural schools in El Salvador, Central America. The program aims at increasing the consumption of protein and micronutrients while reducing intake of sugar and fats in school children. In addition, there is great emphasis on food hygiene and safe handling, through training of the food vendors. We developed a conceptual framework for school nutrition programs that is phrased around five different moments: school snacks, school stores, nutrition learning, bringing food to school and eating at home. Monitoring and control lies in the hands of student brigades, which fosters child participation. We present findings of a qualitative evaluation on sale regulation in school food stores, documenting additional interventions that were needed to foster compliance. We explore how vendors are making money on healthy food if head teachers and parents are involved in regulating food stores and children are motivated to cherish fruits and vegetables. Based on these findings, we discuss a model of an enabling environment for healthy food at school.

Recommendations for cask features for robotic handling from the Advanced Handling Technology Project

International Nuclear Information System (INIS)

Drotning, W.

1991-02-01

This report describes the current status and recent progress in the Advanced Handling Technology Project (AHTP) initiated to explore the use of advanced robotic systems and handling technologies to perform automated cask handling operations at radioactive waste handling facilities, and to provide guidance to cask designers on the impact of robotic handling on cask design. Current AHTP tasks have developed system mock-ups to investigate robotic manipulation of impact limiters and cask tiedowns. In addition, cask uprighting and transport, using computer control of a bridge crane and robot, were performed to demonstrate the high speed cask transport operation possible under computer control. All of the current AHTP tasks involving manipulation of impact limiters and tiedowns require robotic operations using a torque wrench. To perform these operations, a pneumatic torque wrench and control system were integrated into the tool suite and control architecture of the gantry robot. The use of captured fasteners is briefly discussed as an area where alternative cask design preferences have resulted from the influence of guidance for robotic handling vs traditional operations experience. Specific robotic handling experiences with these system mock-ups highlight a number of continually recurring design principles: (1) robotic handling feasibility is improved by mechanical designs which emphasize operation with limited dexterity in constrained workspaces; (2) clearances, tolerances, and chamfers must allow for operations under actual conditions with consideration for misalignment and imprecise fixturing; (3) successful robotic handling is enhanced by including design detail in representations for model-based control; (4) robotic handling and overall quality assurance are improved by designs which eliminate the use of loose, disassembled parts. 8 refs., 15 figs

Safety improvement of start-up neutron source handling work by preparing new transport containers

International Nuclear Information System (INIS)

Shimazaki, Yosuke; Sawahata, Hiroaki; Yanagida, Yoshinori; Shinohara, Masanori; Kawamoto, Taiki; Takada, Shoji

2016-01-01

The conventional transport containers that have been used in HTTR start-up neutron source replacement work are not specialized type for HTTR start-up neutron source. As the risks associated with the safe handling of neutron source holders due to the above fact, the following three risks have been confirmed: (1) exposure risk due to leakage of neutron source or gamma rays, (2) risk of erroneous fall of neutron source holders, and (3) accident due to incorrect handling of transport containers. This paper reports the risks confirmed in the handling of neutron source holders associated with transport containers and the risk reduction measures, as well as the fabrication of new transport containers. By employing the size-reduction and simple structure, new transport containers have been completed at the same level of costs compared with the continuous use of the conventional transport containers, while satisfying the criteria of Type A transport materials and serving as risk preventive measures. Thus, new transport containers aimed at the risk prevention measures for the handling work of neutron source holders have been completed, and the safety of operation has been improved. (A.O.)

A model for store handling : potential for efficiency improvement

NARCIS (Netherlands)

Zelst, van S.M.; Donselaar, van K.H.; Woensel, van T.; Broekmeulen, R.A.C.M.; Fransoo, J.C.

2005-01-01

In retail stores, handling of products typically forms the largest share of the operational costs. The handling activities are mainly the stacking of the products on the shelves. While the impact of these costs on the profitability of a store is substantial, there are no models available of the

Novel method to improve power handling capability for coplanar waveguide high-temperature superconducting filter

Energy Technology Data Exchange (ETDEWEB)

Satoh, K; Koizumi, D; Narahashi, S [NTT DoCoMo, Inc., 3-5 Hikari-no-oka, 239-8536 Yokosuka (Japan)

2006-06-01

This paper proposes a novel method to improve the power handling capability of a coplanar waveguide (CPW) high-temperature superconducting (HTS) filter. The noteworthy point of the proposed method is that it is based on the concept that the power handling capability is improved by reducing the maximum current density of the filter. Numerical investigations confirm that a CPW HTS filter using 66-{omega} characteristic impedance resonators (66-{omega} CPW HTSF) reduces the maximum current density compared to that using conventional 50-{omega} resonators (50-{omega} CPW HTSF). We fabricated 5-GHz band four-pole Chevyshev CPW HTSFs based on the proposed and conventional methods. The fabricated 66-{omega} CPW HTSF exhibited the third-order intercept point (TOI) of + 61 dBm while the 50-{omega} CPW HTSF exhibited the TOI of + 54 dBm, both at 60 K. These results indicate the effectiveness of the proposed method.

An improved specimens handling procedure for pathogen detection of the cerebrospinal fluid by microscope

Directory of Open Access Journals (Sweden)

WANG Hua-cheng

2013-02-01

Full Text Available Background The diagnosis of encephalitis depends on the finding of pathogens in the brain parenchyma or cerebrospinal fluid (CSF. But the success rates of finding pathogens by microscope are low by the traditional specimens handling procedure in which pathogens are detected by direct centrifugation of CSF getting from lumbar puncture. The process of pathogen collection from the CSF such as centrifugation and washing would cause the destruction and loss of pathogens, resulting in a lower rate of pathogen discovery. Therefore, in order to increase the detection rate of pathogenic microorganisms in CSF, these traditional steps need to be improved. Methods CSF samples of 23 patients with suspected viral encephalitis and 10 control patients with fracture were prepared by two methods: traditional specimens handling procedure (TSHP and improved specimens handling procedure (ISHP. In the ISHP, a final concentration of 2.5% glutaraldehyde was added to CSF in a glass tube, mixed and kept not moving in 4 ℃ for 2 to 4 h or in 37 ℃for 1 h. Then a smear was made from the sediment formed in the tube to check pathogens by microscope. As for the TSHP, pathogens were collected by direct centrifugation of CSF which had not been treated after lumbar puncture, and checked through Gimenze staining. Results There was no statistically significant difference between the two dealing procedures in the control group ( P = 1.000. As for the case group, there were 10 cases showing positive in Pandy test after TSHP, and visible sediments were seen in all the 23 cases after ISHP. There was statistically significant difference between two kinds of CSF treatment for the finding of pathogens (P = 0.000. Seven cases presented pathogen growth in CSF and were diagosed as rickettsial infections by Gimenze staining, immunofluorescence assay (IFA and polymerase chain reaction (PCR. Conclusion Improved specimens handling procedures of CSF contribute to the seperation of cells

Safety of Cargo Aircraft Handling Procedure

Directory of Open Access Journals (Sweden)

Daniel Hlavatý

2017-07-01

Full Text Available The aim of this paper is to get acquainted with the ways how to improve the safety management system during cargo aircraft handling. The first chapter is dedicated to general information about air cargo transportation. This includes the history or types of cargo aircraft handling, but also the means of handling. The second part is focused on detailed description of cargo aircraft handling, including a description of activities that are performed before and after handling. The following part of this paper covers a theoretical interpretation of safety, safety indicators and legislative provisions related to the safety of cargo aircraft handling. The fourth part of this paper analyzes the fault trees of events which might occur during handling. The factors found by this analysis are compared with safety reports of FedEx. Based on the comparison, there is a proposal on how to improve the safety management in this transportation company.

21 CFR 203.32 - Drug sample storage and handling requirements.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Drug sample storage and handling requirements. 203.32 Section 203.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... contamination, deterioration, and adulteration. (b) Compliance with compendial and labeling requirements...

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

Science.gov (United States)

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

2015-07-01

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

New strategies to improve food marketing to children.

Science.gov (United States)

Dietz, William H

2013-09-01

Federal efforts to address the impact of food marketing on children began more than thirty years ago, when the Federal Trade Commission sought comment on strategies to reduce young children's exposure to food advertising. The food, advertising, and television industries mounted a virulent response, and Congress withdrew the commission's authority to regulate unfair advertising to children. The same industries and Congress responded equally aggressively to the proposed nutrition criteria for food products marketed to children drafted by a working group of federal agencies in 2011. Although federal efforts over the past thirty years have led to modest improvements in food quality and marketing practices, commercial interests have consistently overridden the health concerns of children. Mobilization of parents as a political force to improve standards for food marketed to children, use of social media for counteradvertising, and the development of new technologies to decrease exposure to food advertisements could reduce the impact of food marketing to children.

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

Science.gov (United States)

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

2003-01-01

Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

Effect of Education by Text Messaging Based on Health Belief Model on Food Handling Behaviors in Health Volunteers\\' Yazd City

Directory of Open Access Journals (Sweden)

MA Morowatisharifabad

2016-05-01

Full Text Available Introduction: The text message can be presented as a way to change patterns of behavior-based prevention programs, such as the theory of planned behavior and health belief model to be used., And as an alternative approach to the individual and group training programs should be considered. The present study examined the effectiveness of this new method in promoting food handling behavior of a team of health volunteers on health belief model was based. Methods: This study was an evaluation of an intervention in which 16 health centers, 200 health volunteers who were actively involved Yazd city who were randomly divided into two groups. After the initial test, chi-square test, t test were analyzed. The intervention group received an educational package on the SMS regarding  food handling behavior on health Belief Model was designed for codification; wantonly within a month and a half a day and after 8 weeks of the last SMS sent from any intervention and control groups was performed in a secondary assessment. Tool for data gathering questionnaire consisting of structures of health belief model including demographic variables, respectively. Data were using 18spss and employing applied, statistical tests of non-parametric Wilcoxon, Mann-Whitney and Kruskal-Wallis, Chi-square and correlation coefficient the analysis was. Results: The overall food handling behavior, after training significantly increased in the intervention group (p =0/01, while the control group was not significant (p=0/21. Cooling behavior after training in the experimental group and the control group was significantly increased (p =0/00. Cooking behavior, after training in the intervention group (p =0/11 and control group( p =0/17 was not significantly increased. Individual health behavior, after training in the intervention group (p =0/13 and control group (p =0/07 was not significantly increased. Separation behavior after training has not significantly increased in the

A framework of connections between soil and people can help improve sustainability of the food system and soil functions.

Science.gov (United States)

Ball, Bruce C; Hargreaves, Paul R; Watson, Christine A

2018-04-01

Globally soil quality and food security continue to decrease indicating that agriculture and the food system need to adapt. Improving connection to the soil by knowledge exchange can help achieve this. We propose a framework of three types of connections that allow the targeting of appropriate messages to different groups of people. Direct connection by, for example, handling soil develops soil awareness for management that can be fostered by farmers joining groups on soil-focused farming such as organic farming or no-till. Indirect connections between soil, food and ecosystem services can inform food choices and environmental awareness in the public and can be promoted by, for example, gardening, education and art. Temporal connection revealed from past usage of soil helps to bring awareness to policy workers of the need for the long-term preservation of soil quality for environmental conservation. The understanding of indirect and temporal connections can be helped by comparing them with the operations of the networks of soil organisms and porosity that sustain soil fertility and soil functions.

Study on Adaptive Slid Mode Controller for Improving Handling Stability of Motorized Electric Vehicles

Directory of Open Access Journals (Sweden)

LiQiang Jin

2014-01-01

Full Text Available An adaptive slid mode controller was established for improving the handling stability of motorized electric vehicle (MEV. First and foremost, the structure and advantages of electric vehicle driven by in-wheel motors will be provided. Then, an ideal cornering model of vehicles will be brought and analyzed, after which a method to estimate side-slip angle was also proposed and three typical sensors were used in the theory. Besides, an idea for the recognition of road adhesion coefficient was derived based on MEV platform, which will be helpful for better control performances. Finally, the scheme of control method was given and some typical tests for observing handling properties were implemented based on Simulink and Carsim software. With the outcomes from the experiments, which vividly showed the merits of the controller, one can come to a conclusion that MEV that equips with the adaptive slid mode controller always enjoys better handling performances than the one without control. Furthermore, the controller researched is friendly to the real-time working conditions, which will hold practical values in the future.

Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

Science.gov (United States)

Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers, 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.

Fuel handling machine and auxiliary systems for a fuel handling cell

International Nuclear Information System (INIS)

Suikki, M.

2013-10-01

repair measures. For this reason, the fuel handling machine is designed in such a way that a single fault does not bring about such a situation. The fuel handling machine operation was subjected to a risk analysis. The fault conditions offer a possibility of safe situation defusing measures and the fuel handling cell tightness guarantees that no radioactive releases escape outside the facility. As the analysis was being conducted, improvement proposals were discovered regarding certain functions of the fuel handling cell. The total cost estimate, without value added tax, for manufacturing the system amounted to 3 980 000 euros. (orig.)

Fuel handling machine and auxiliary systems for a fuel handling cell

Energy Technology Data Exchange (ETDEWEB)

Suikki, M. [Optimik Oy, Turku (Finland)

2013-10-15

repair measures. For this reason, the fuel handling machine is designed in such a way that a single fault does not bring about such a situation. The fuel handling machine operation was subjected to a risk analysis. The fault conditions offer a possibility of safe situation defusing measures and the fuel handling cell tightness guarantees that no radioactive releases escape outside the facility. As the analysis was being conducted, improvement proposals were discovered regarding certain functions of the fuel handling cell. The total cost estimate, without value added tax, for manufacturing the system amounted to 3 980 000 euros. (orig.)

Improving food-system efficiency and environmental conservation using agricultural biodiversity in Busia County: a pilot study

Directory of Open Access Journals (Sweden)

Aurillia Manjella, MSc

2018-05-01

Full Text Available Background: Despite the abundance of edible biodiversity, both wild and cultivated, malnutrition and food insecurity persist in Busia County, Kenya, where poverty indices range from 63% to 74% and 25% of children younger than 5 years are stunted, 11% are underweight, and 4% are thin for their age. Much of this biodiversity, used in traditional food preparations, has the potential to provide access to key micronutrients for healthy and balanced diets and to act as an important source of community resilience to climate change and economic turbulence. Yet, low consumer awareness of the value of local biodiversity, poorly developed value chains, and negative perceptions of traditional foods have led to the disappearance of many nutrient-rich species and the shift to unhealthy diets. We aimed to show that heightened knowledge of the value of biodiversity and improved value-chain efficiencies can help to conserve biodiversity and improve local food systems. Methods: We developed a farmer business school model and provided training to 25 farmer groups across seven sub-counties in Busia County, Kenya, on the sustainable production of traditional vegetables, post-harvest handling, contract farming, nutrition, and value addition. We also analysed selected species for nutritional content, tested a food procurement model supporting market linkages between farmers and local institutions, and carried out nutrition education activities to improve the capacity of schools and clinics to incorporate traditional foods into meals. Findings: We found that traditional vegetables were rich in iron—for example, cowpea leaves contained 17 times more iron than did kales. After making the nutritional data available to all value chain actors during implementation of the food procurement model, we recorded a 12% increase in the number of households cultivating local biodiversity, both for household consumption and off-farm sales, along with a 75% increase in the plot size

Radiation technology for value addition to food and agro commodities

International Nuclear Information System (INIS)

Sharma, Arun

2012-01-01

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

Radiation processing of food and agricultural commodities: opportunities and challenges

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

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

Improving food security and nutrition through research | CRDI ...

International Development Research Centre (IDRC) Digital Library (Canada)

Informing policy through agriculture and food security research. Improving the uptake of agricultural and food security research into policy and practice is a central objective of IDRC's Agriculture and Food Security program. To maximize the impact of proven solutions, the program set out to inform and engage both Canadian ...

SRV-automatic handling device

International Nuclear Information System (INIS)

Yamada, Koji

1987-01-01

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.)

Safety of patient meals in 2 hospitals in Alexandria, Egypt before and after training of food handlers.

Science.gov (United States)

El Derea, H; Salem, E; Fawzi, M; Abdel Azeem, M

2008-01-01

We assessed the food safety knowledge and food handling practices of 23 food handlers in 2 hospitals in Alexandria, Egypt [Gamal Abdel Nasser (GAN) and Medical Research Institute (MRI)] before and after a food safety training programme, and also the bacteriological quality of patient meals and kitchen equipment. There was a significant improvement in all knowledge-associated parameters except for personal hygiene in GAN. There was an improvement in the food safety practices in both hospitals. The bacteriological quality of most patient meals and food preparation surfaces and utensils improved after training. The bacteriological quality of patients' meals served in GAN was generally better than that in MRI.

Recommended domestic handling of fruits and vegetables to preserve their nutritional value

Directory of Open Access Journals (Sweden)

Julio Basulto

2014-06-01

Full Text Available The health benefits of daily consumption of at least 5 portions of a variety of fruit and vegetables are well documented. The World Health Organization (WHO public health goal, established in 600 grams per person/day, is not achieved in Spain, so it is important to improve access to these foods, maintain their potential nutritive value and overcome barriers for their consumption. The objectives of this paper are: facilitate responsible decision-making regarding health; maximize the nutritional value of fruit and vegetables, help overcome barriers for fruit and vegetables consumption and report on how their storage at home, their handling and cooking affect to nutritional value of fruit and vegetables.In order to minimize nutrients loss and improve their bioavailability during fruit and vegetables handling, the Association for the promotion of fruit and vegetables “5 a day” (Spain recommends: avoid prolonged storage of fruit and vegetables in the fridge; use layers and outer leaves; peel and/or cut them just before consumption; wash the whole pieces and then chop them; controlling the soaking time of cut pieces; prefer cooking techniques that do not require direct contact with water; a shorter cooking time, less loss of nutrients; the correct frying retains nutrients very well, although it is a technique of which should not be abused; add a few drops of vinegar or lemon juice to the cooking water if it does not change the taste and dish acceptance; use the water of cooking to elaborate other foods (e.g. sauces, soups, purees, etc. except those coming from chard, spinach or beets. The “5 a day” Association (Spain recommends increasing consumption of fruit and vegetables, and state that theloss of nutrients during their home handling should not be understood as a barrier for their consumption.

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

OpenAIRE

Muhammad Iqbal; Susetyowati Susetyowati; Martalena Br Purba

2017-01-01

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, th...

Facts about food irradiation: Microbiological safety of irradiated food

International Nuclear Information System (INIS)

1991-01-01

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

Improvement in Space Food Packaging Methods

Data.gov (United States)

National Aeronautics and Space Administration — The Space Food Systems Laboratory's (SFSL) current Bulk Overwrap Bag (BOB) package, while simple and effective, leaves room for improvement. Currently, BOBs are...

Herbal products, food supplements and teas for improvement of digestion

OpenAIRE

Mozūraitienė, Vilija

2016-01-01

Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

Minor corral changes and adoption of good handling practices can improve the behavior and reduce cortisol release in Nellore cows.

Science.gov (United States)

Lima, Maria Lúcia Pereira; Negrão, João Alberto; de Paz, Claudia Cristina Paro; Grandin, Temple

2018-03-01

Inadequate corral facilities and improper handling are major causes of stress in beef cattle. The purpose of this study was to evaluate the effects of minor changes in the corral and adoption of good handling practices on the behavior, cortisol release, and time spent taking blood samples in Nellore cows. Minor corral changes included obstructing the cow's vision when the handler walked deep into the animal's flight zone and the elimination of bright objects, color contrasts, puddles, shadows, and darkness in the corral. Handling was improved by eliminating dogs, electric goads (prods), and yelling, as well as adopting a calm behavior. A total of 141 Nellore cows from two typical extensive livestock farms were studied. The cows were evaluated individually before and after the corral changes. Blood samples were collected in the restraint device for cortisol measurement. The minor corral changes and the adoption of good handling practices result in better results for all variables studied. The results showed differences in the interactions between treatment and ranch for chute score (P = 0.0091) and exit score (P good handling practices were effective in improving cow behavior in the chute and in reducing exit velocity, cortisol released, and the time spent taking blood samples.

Securing Land Tenure, Improving Food Security and Reducing ...

International Development Research Centre (IDRC) Digital Library (Canada)

Securing Land Tenure, Improving Food Security and Reducing Poverty in Rural ... land tenure regimes as obstacles to food security, economic integration and ... its 2017 call for proposals to establish Cyber Policy Centres in the Global South.

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

Science.gov (United States)

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

2013-12-01

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

Reducing food wastage, improving food security? An inventory study on stakeholders’ perspectives and the current state

NARCIS (Netherlands)

Tielens, J.; Candel, J.J.L.

2014-01-01

This study is concerned with the relation between food wastage reduction and the improvement of food security. The central question of this inventory study is to what extent interventions to reduce food wastage are effective contributions for food security, in particular for local access in

Harvesting and handling agricultural residues for energy

Energy Technology Data Exchange (ETDEWEB)

Jenkins, B.M.; Summer, H.R.

1986-05-01

Significant progress in understanding the needs for design of agricultural residue collection and handling systems has been made but additional research is required. Recommendations are made for research to (a) integrate residue collection and handling systems into general agricultural practices through the development of multi-use equipment and total harvest systems; (b) improve methods for routine evaluation of agricultural residue resources, possibly through remote sensing and image processing; (c) analyze biomass properties to obtain detailed data relevant to engineering design and analysis; (d) evaluate long-term environmental, social, and agronomic impacts of residue collection; (e) develop improved equipment with higher capacities to reduce residue collection and handling costs, with emphasis on optimal design of complete systems including collection, transportation, processing, storage, and utilization; and (f) produce standard forms of biomass fuels or products to enhance material handling and expand biomass markets through improved reliability and automatic control of biomass conversion and other utilization systems. 118 references.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.

Science.gov (United States)

Akabanda, Fortune; Hlortsi, Eli Hope; Owusu-Kwarteng, James

2017-01-06

In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees' work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices. Majority of the food-handlers were between 41-50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences

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

Science.gov (United States)

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.

An approach to improving the structure of error-handling code in the linux kernel

DEFF Research Database (Denmark)

Saha, Suman; Lawall, Julia; Muller, Gilles

2011-01-01

The C language does not provide any abstractions for exception handling or other forms of error handling, leaving programmers to devise their own conventions for detecting and handling errors. The Linux coding style guidelines suggest placing error handling code at the end of each function, where...... an automatic program transformation that transforms error-handling code into this style. We have applied our transformation to the Linux 2.6.34 kernel source code, on which it reorganizes the error handling code of over 1800 functions, in about 25 minutes....

21 CFR 1.406 - How will FDA handle classified information in an informal hearing?

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false How will FDA handle classified information in an informal hearing? 1.406 Section 1.406 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL GENERAL ENFORCEMENT REGULATIONS Administrative Detention of Food for Human or...

Traditional fermented food and beverages for improved livelihoods

OpenAIRE

Mejia, Danilo; Marshall, Elaine

2015-01-01

"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

Science.gov (United States)

Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

2014-02-01

Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

Seashell specialties and food handling in Slovene Istria restaurants

Directory of Open Access Journals (Sweden)

Tamara POKLAR VATOVEC

2015-11-01

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

Ethics rounds do not improve the handling of ethical issues by psychiatric staff.

Science.gov (United States)

Silén, Marit; Haglund, Kristina; Hansson, Mats G; Ramklint, Mia

2015-08-01

One way to support healthcare staff in handling ethically difficult situations is through ethics rounds that consist of discussions based on clinical cases and are moderated by an ethicist. Previous research indicates that the handling of ethically difficult situations in the workplace might have changed after ethics rounds. This, in turn, would mean that the "ethical climate", i.e. perceptions of how ethical issues are handled, would have changed. To investigate whether ethics rounds could improve the ethical climate perceived by staff working in psychiatry outpatient clinics. In this quasi-experimental study, six inter-professional ethics rounds led by a philosopher/ethicist were conducted at two psychiatry outpatient clinics. Changes in ethical climate were measured at these clinics as well as at two control clinics at baseline and after the intervention period using the instrument Hospital Ethical Climate Survey. Within-groups comparisons of median sum scores of ethical climate showed that no statistically significant differences were found in the intervention group before or after the intervention period. The median sum scores for ethical climate were significantly higher, both at baseline and after the intervention period (P ≤ 0.001; P = 0.046), in the intervention group. Ethics rounds in psychiatric outpatient clinics did not result in significant changes in ethical climate. Outcomes of ethics rounds might, to a higher degree, be directed towards patient-related outcomes rather than towards the staff's working environment, as the questions brought up for discussion during the ethics rounds concerned patient-related issues.

Food Safety and the Implementation of Quality System in Food

OpenAIRE

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...

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

Directory of Open Access Journals (Sweden)

Muhammad Iqbal

2017-01-01

Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Integration of Value Stream Map and Healthcare Failure Mode and Effect Analysis into Six Sigma Methodology to Improve Process of Surgical Specimen Handling.

Science.gov (United States)

Hung, Sheng-Hui; Wang, Pa-Chun; Lin, Hung-Chun; Chen, Hung-Ying; Su, Chao-Ton

2015-01-01

Specimen handling is a critical patient safety issue. Problematic handling process, such as misidentification (of patients, surgical site, and specimen counts), specimen loss, or improper specimen preparation can lead to serious patient harms and lawsuits. Value stream map (VSM) is a tool used to find out non-value-added works, enhance the quality, and reduce the cost of the studied process. On the other hand, healthcare failure mode and effect analysis (HFMEA) is now frequently employed to avoid possible medication errors in healthcare process. Both of them have a goal similar to Six Sigma methodology for process improvement. This study proposes a model that integrates VSM and HFMEA into the framework, which mainly consists of define, measure, analyze, improve, and control (DMAIC), of Six Sigma. A Six Sigma project for improving the process of surgical specimen handling in a hospital was conducted to demonstrate the effectiveness of the proposed model.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Directory of Open Access Journals (Sweden)

Fortune Akabanda

2017-01-01

Full Text Available Abstract Background In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. Methods The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235 institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i demographic characteristics, (ii employees’ work satisfaction, (iii knowledge on food safety, (iv attitudes towards food safety and (v food hygiene practices. Results Majority of the food-handlers were between 41–50 years (39.1%. Female respondents were (76.6%. In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers, using gloves (77.9%, proper cleaning of the instruments/utensils (86.4% and detergent use (72.8%. On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models

Review on Fuel Loading Process and Performance for Advanced Fuel Handling Equipment

International Nuclear Information System (INIS)

Chang, Sang-Gyoon; Lee, Dae-Hee; Kim, Young-Baik; Lee, Deuck-Soo

2007-01-01

The fuel loading process and the performance of the advanced fuel handling equipment for OPR 1000 (Optimized Power Plant) are analyzed and evaluated. The fuel handling equipment, which acts critical processes in the refueling outage, has been improved to reduce fuel handling time. The analysis of the fuel loading process can be a useful tool to improve the performance of the fuel handling equipment effectively. Some recommendations for further improvement are provided based on this study

Better fuel handling system performance through improved elastomers and seals

Energy Technology Data Exchange (ETDEWEB)

Wensel, R G; Metcalfe, R [Atomic Energy of Canada Ltd., Chalk River, ON (Canada)

1997-12-31

In the area of elastomers, tests have identified specific compounds that perform well in each class of CANDU service. They offer gains in service life, sometimes by factors of ten or more. Moreover, the aging characteristics of these specific compounds are being thoroughly investigated, whereas many elastomers used previously were either non-specific or their aging was unknown. In this paper the benefits of elastomer upgrading, as well as the deficiencies of current station elastomer practices, are discussed in the context of fuel handling equipment. Guidelines for procurement, storage, handling and condition monitoring of elastomer seals are outlined. (author). 3 figs.

Better fuel handling system performance through improved elastomers and seals

International Nuclear Information System (INIS)

Wensel, R.G.; Metcalfe, R.

1996-01-01

In the area of elastomers, tests have identified specific compounds that perform well in each class of CANDU service. They offer gains in service life, sometimes by factors of ten or more. Moreover, the aging characteristics of these specific compounds are being thoroughly investigated, whereas many elastomers used previously were either non-specific or their aging was unknown. In this paper the benefits of elastomer upgrading, as well as the deficiencies of current station elastomer practices, are discussed in the context of fuel handling equipment. Guidelines for procurement, storage, handling and condition monitoring of elastomer seals are outlined. (author). 3 figs

Mechanisms of deterioration of nutrients. [improved quality of freeze-dried foods

Science.gov (United States)

Karel, M.; Flink, J. M.

1978-01-01

Methods for improving the quality of freeze-dried foods were investigated. Areas discussed include: (1) microstructure of freeze-dried systems, (2) structural changes in freeze-dried systems, (3) artificial food matrices, and (4) osmotic preconcentration to yield improved freeze-dried products.

Climate resilient crops for improving global food security and safety.

Science.gov (United States)

Dhankher, Om Parkash; Foyer, Christine H

2018-05-01

Food security and the protection of the environment are urgent issues for global society, particularly with the uncertainties of climate change. Changing climate is predicted to have a wide range of negative impacts on plant physiology metabolism, soil fertility and carbon sequestration, microbial activity and diversity that will limit plant growth and productivity, and ultimately food production. Ensuring global food security and food safety will require an intensive research effort across the food chain, starting with crop production and the nutritional quality of the food products. Much uncertainty remains concerning the resilience of plants, soils, and associated microbes to climate change. Intensive efforts are currently underway to improve crop yields with lower input requirements and enhance the sustainability of yield through improved biotic and abiotic stress tolerance traits. In addition, significant efforts are focused on gaining a better understanding of the root/soil interface and associated microbiomes, as well as enhancing soil properties. © 2018 The Authors Plant, Cell & Environment Published by John Wiley & Sons Ltd.

Ergonomics: safe patient handling and mobility.

Science.gov (United States)

Hallmark, Beth; Mechan, Patricia; Shores, Lynne

2015-03-01

This article reviews and investigates the issues surrounding ergonomics, with a specific focus on safe patient handling and mobility. The health care worker of today faces many challenges, one of which is related to the safety of patients. Safe patient handling and mobility is on the forefront of the movement to improve patient safety. This article reviews the risks associated with patient handling and mobility, and informs the reader of current evidence-based practice relevant to this area of care. Copyright © 2015 Elsevier Inc. All rights reserved.

BIOTECHNOLOGY CAN IMPROVE FOOD SECURITY IN AFRICA ...

African Journals Online (AJOL)

BIOTECHNOLOGY CAN IMPROVE FOOD SECURITY IN AFRICA. ... and capacity to innovate and patent new materials as well as enforce biosafety requirements. In order for countries to access biotechnology products or technologies, it will ...

Integration of Value Stream Map and Healthcare Failure Mode and Effect Analysis into Six Sigma Methodology to Improve Process of Surgical Specimen Handling

Directory of Open Access Journals (Sweden)

Sheng-Hui Hung

2015-01-01

Full Text Available Specimen handling is a critical patient safety issue. Problematic handling process, such as misidentification (of patients, surgical site, and specimen counts, specimen loss, or improper specimen preparation can lead to serious patient harms and lawsuits. Value stream map (VSM is a tool used to find out non-value-added works, enhance the quality, and reduce the cost of the studied process. On the other hand, healthcare failure mode and effect analysis (HFMEA is now frequently employed to avoid possible medication errors in healthcare process. Both of them have a goal similar to Six Sigma methodology for process improvement. This study proposes a model that integrates VSM and HFMEA into the framework, which mainly consists of define, measure, analyze, improve, and control (DMAIC, of Six Sigma. A Six Sigma project for improving the process of surgical specimen handling in a hospital was conducted to demonstrate the effectiveness of the proposed model.

Food hygiene training in the UK: time for a radical re-think?

Science.gov (United States)

MacAuslan, E

2001-12-01

Training food handlers in the hospitality industry has been recommended by various organisations as a means of improving food handling practices and thus the safety of food for consumers. It is nearly 20 years since the first examinations for basic level food hygiene certificates were made available to food handlers in the UK. Since then little has changed in the syllabuses and in the way the questions are worded. However, the range of languages spoken by food handlers working in the UK has increased substantially since more employers are recruiting those who speak English as a second language. Training can be an unwelcome expense for managers where there is a high turnover of employees, especially amongst those for whom English is not a first language. To improve practical implementation of food hygiene theory it is time to develop a radical strategy concerning the way training is targeted and delivered in the UK, and perhaps Europe.

Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

Science.gov (United States)

Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

2012-08-01

Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

Science.gov (United States)

Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

2015-01-01

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. PMID:26761849

Religious Serpent Handling and Community Relations.

Science.gov (United States)

Williamson, W Paul; Hood, Ralph W

2015-01-01

Christian serpent handling sects of Appalachia comprise a community that has long been mischaracterized and marginalized by the larger communities surrounding them. To explore this dynamic, this article traces the emergence of serpent handling in Appalachia and the emergence of anti-serpent-handling state laws, which eventually failed to curb the practice, as local communities gave serpent handling groups support. We present two studies to consider for improving community relations with serpent handling sects. In study 1, we present data relating the incidence of reported serpent-bite deaths with the rise of anti-serpent-handling laws and their eventual abatement, based on increasing acceptance of serpent handlers by the larger community. Study 2 presents interview data on serpent bites and death that provide explanations for these events from the cultural and religious perspective. We conclude that first-hand knowledge about serpent handlers, and other marginalized groups, helps to lessen suspicion and allows them to be seen as not much different, which are tendencies that are important for promoting inter-community harmony.

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

Directory of Open Access Journals (Sweden)

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.

Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

Science.gov (United States)

Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

2016-03-01

Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

ROLE OF ICTS IN IMPROVING FOOD ACCESSIBILITY OF IRAN'S ...

African Journals Online (AJOL)

BARTH EKWUEME

2009-09-22

Sep 22, 2009 ... point of view, the situation of food accessibility in Iran's rural households was ... oriented programs and content of old technologies were determined to account for 69% of the variance of food ... all people, at all times, have physical and economic ... market communication, improving market profitability,.

Food banking for improved nutrition of HIV infected orphans and vulnerable children; emerging evidence from quality improvement teams in high food insecure regions of Kiambu, Kenya.

Science.gov (United States)

Akulima, Muhamed; Ikamati, Rudia; Mungai, Margaret; Samuel, Muhula; Ndirangu, Meshack; Muga, Richard

2016-01-01

Estimated 236,548 People Living with HIV (PLHIV) were in Central-Eastern Kenya in 2013. Kiambu County had 46,656 PLHIV with 42,400 (91%) adults and 4,200(9%) children (1-14yrs). Amref Health Africa in Kenya, supported through USAID-APHIAplus KAMILI project, initiated two food banks to respond to poor nutritional status of the HIV infected children. Quality Improvement Teams were used to facilitate food-banking initiatives. The study aimed at assessing and demonstrating roles of community food-banking in improving nutrition status of HIV-infected children in food insecure regions. A pre and post-test study lasting 12 months (Oct 2013 to September 2014) conducted in Kiambu County, Kenya covering 103 HIV infected children. Two assessments were conducted before and after the food banking initiative and results compared. Child Status Index (CSI) and the Middle Upper Arm Circumference (MUAC) tools were used in data collection at households. Paired T-test and Wilcoxon test were applied for analysing MUAC and CSI scores respectively using the SPSS. There was a significant improvement in the children's nutrition status from a rating of 'bad' in CSI Median (IQR) score 2(2-1) before food banking to a rating of 'fair' in CSI Median (IQR) score 3(4-3) after food banking intervention (p=banking (p=banking is a community-based nutritional intervention that can address factors of food access, affordability and availability. Food banking is a sustainable way to contribute to quality nutrition and reduced related deaths among HIV infected children.

Haptic shared control improves hot cell remote handling despite controller inaccuracies

International Nuclear Information System (INIS)

Oosterhout, J. van; Abbink, D.A.; Koning, J.F.; Boessenkool, H.; Wildenbeest, J.G.W.; Heemskerk, C.J.M.

2013-01-01

Highlights: Haptic shared control is generally based upon perfect environment information. A realistic implementation holds model errors with respect to the environment. Operators were aided with inaccurate guiding forces during a peg-in-hole task. The results showed that small guiding inaccuracies still aid the operator. -- Abstract: A promising solution to improve task performance in ITER hot cell remote handling is the use of haptic shared control. Haptic shared control can assist the human operator along a safe and optimal path with continuous guiding forces from an intelligent autonomous controller. Previous research tested such controllers with accurate knowledge of the environment (giving flawless guiding forces), while in a practical implementation guidance forces will sometimes be flawed due to inaccurate models or sensor information. This research investigated the effect of zero and small (7.5 mm) errors on task performance compared to normal (unguided) operation. In a human factors experiment subjects performed a three dimensional virtual reality peg-in-hole type task (30 mm diameter; 0.1 mm clearance), with and without potentially flawed haptic shared control. The results showed that the presence of guiding forces, despite of small guiding errors, still improved task performance with respect to unguided operations

Haptic shared control improves hot cell remote handling despite controller inaccuracies

Energy Technology Data Exchange (ETDEWEB)

Oosterhout, J. van, E-mail: J.vanOosterhout@differ.nl [Delft University of Technology, Faculty of 3mE, BioMechanical Engineering Department, Mekelweg 2, 2628 CD Delft (Netherlands); Abbink, D.A. [Delft University of Technology, Faculty of 3mE, BioMechanical Engineering Department, Mekelweg 2, 2628 CD Delft (Netherlands); Koning, J.F. [Heemskerk Innovative Technology B.V., Jonckerweg 12, 2201 DZ Noordwijk (Netherlands); Boessenkool, H. [FOM Institute DIFFER (Dutch Institute for Fundamental Energy Research), Association EURATOM-FOM, Partner in the Trilateral Euregio Cluster, PO Box 1207, 3430 BE Nieuwegein (Netherlands); Wildenbeest, J.G.W. [Delft University of Technology, Faculty of 3mE, BioMechanical Engineering Department, Mekelweg 2, 2628 CD Delft (Netherlands); Heemskerk Innovative Technology B.V., Jonckerweg 12, 2201 DZ Noordwijk (Netherlands); Heemskerk, C.J.M. [Heemskerk Innovative Technology B.V., Jonckerweg 12, 2201 DZ Noordwijk (Netherlands)

2013-10-15

Highlights: Haptic shared control is generally based upon perfect environment information. A realistic implementation holds model errors with respect to the environment. Operators were aided with inaccurate guiding forces during a peg-in-hole task. The results showed that small guiding inaccuracies still aid the operator. -- Abstract: A promising solution to improve task performance in ITER hot cell remote handling is the use of haptic shared control. Haptic shared control can assist the human operator along a safe and optimal path with continuous guiding forces from an intelligent autonomous controller. Previous research tested such controllers with accurate knowledge of the environment (giving flawless guiding forces), while in a practical implementation guidance forces will sometimes be flawed due to inaccurate models or sensor information. This research investigated the effect of zero and small (7.5 mm) errors on task performance compared to normal (unguided) operation. In a human factors experiment subjects performed a three dimensional virtual reality peg-in-hole type task (30 mm diameter; 0.1 mm clearance), with and without potentially flawed haptic shared control. The results showed that the presence of guiding forces, despite of small guiding errors, still improved task performance with respect to unguided operations.

Improving perceptions of healthy food affordability: results from a pilot intervention.

Science.gov (United States)

Williams, Lauren K; Abbott, Gavin; Thornton, Lukar E; Worsley, Anthony; Ball, Kylie; Crawford, David

2014-03-10

Despite strong empirical support for the association between perceived food affordability and dietary intake amongst families with a lower socioeconomic position (SEP), there is limited evidence of the most effective strategies for promoting more positive perceptions of healthy food affordability among this group. This paper reports findings from a pilot intervention that aimed to improve perceptions of healthy food affordability amongst mothers. Participants were 66 mothers who were the parents of children recruited from primary schools located in socioeconomically disadvantaged suburbs. Intervention group participants viewed a slideshow focussed on healthy snack food affordability that illustrated cheaper healthier alternatives to common snack foods as well as food budgeting tips and price comparison education. A mixed between-within ANCOVA was conducted to examine group differences in perceived affordability of healthy food across three time points. Results revealed no difference in perceived affordability of healthy food between the two groups at baseline whereas at post-intervention and follow-up, mothers in the intervention group perceived healthy food as more affordable than the control group. Focussing on education-based interventions to improve perceptions of healthy food affordability may be a promising approach that complements existing nutrition promotion strategies.

A Pilot Feasibility Study to Improve Food Parenting Practices.

Science.gov (United States)

Moore, Amy M; Clair-Michaud, Mary; Melanson, Kathleen J; Tovar, Alison

2018-03-01

We examined the feasibility and acceptability of a novel home-based intervention to improve the food parenting practices of low-income mothers with preschool-aged children. Mother-child dyads (N = 15) were recruited from WIC in southern Rhode Island. A non-experimental, pretest-posttest design was used to assess changes in maternal food parenting practices. Dyads participated in 3 home-based sessions that included baseline measures and an evening meal video recording at session 1, a motivational interviewing (MI) intervention that included feedback on the evening meal video recording at session 2, and a satisfaction ques- tionnaire at session 3. Pretest-posttest measures included 5 subscales of the Comprehensive Feeding Practices Questionnaire. Fifteen mother-child dyads (mothers: 32.3, SD = 4.6 years, 86.7% white; children: 3.2, SD = 0.9 years, male = 73.3%, 66.7% white) completed the study. Mothers reported improvements in food parenting practices following the home-based MI intervention. Overall, 93% of mothers 'strongly agreed' that it was worth their effort to participate in the study. A home-based MI intervention may be an effective strategy for improving maternal food parenting practices in low-income populations. Most mothers found that watching themselves was informative and applicable to their own lives.

Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage.

Science.gov (United States)

Donelan, Amy K; Chambers, Delores H; Chambers, Edgar; Godwin, Sandria L; Cates, Sheryl C

2016-04-01

Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues. A shop-along observational study was conducted to determine actual shopping, transportation, and storage behavior of consumers who purchase raw poultry products. Neither hand sanitizer nor wipes were observed in 71% of grocery store meat sections of stores visited. Plastic bags could be found in the meat section 85% of the time, but only 25% of shoppers used the bag for their raw poultry purchases. During checkout, the poultry was bagged separately from other products 71% of the time. A majority of shoppers stored raw poultry in the original package without an additional container or overwrap. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transportation, and storage.

Product reformulation and nutritional improvements after new competitive food standards in schools.

Science.gov (United States)

Jahn, Jaquelyn L; Cohen, Juliana Fw; Gorski-Findling, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Rimm, Eric B

2018-04-01

In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. The sample included thirty-six school districts with both a middle and high school. After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

A Pilot Food Bank Intervention Featuring Diabetes-Appropriate Food Improved Glycemic Control Among Clients In Three States.

Science.gov (United States)

Seligman, Hilary K; Lyles, Courtney; Marshall, Michelle B; Prendergast, Kimberly; Smith, Morgan C; Headings, Amy; Bradshaw, Georgiana; Rosenmoss, Sophie; Waxman, Elaine

2015-11-01

Food insecurity--defined as not having adequate quantity and quality of food at all times for all household members to have an active, healthy life--is a risk factor for poor diabetes control, yet few diabetes interventions address this important factor. Food pantries, which receive food from food banks and distribute it to clients in need, may be ideal sites for diabetes self-management support because they can provide free diabetes-appropriate food to people in low-income communities. Between February 2012 and March 2014, we enrolled 687 food pantry clients with diabetes in three states in a six-month pilot intervention that provided them with diabetes-appropriate food, blood sugar monitoring, primary care referral, and self-management support. Improvements were seen in pre-post analyses of glycemic control (hemoglobin A1c decreased from 8.11 percent to 7.96 percent), fruit and vegetable intake (which increased from 2.8 to 3.1 servings per day), self-efficacy, and medication adherence. Among participants with elevated HbA1c (at least 7.5 percent) at baseline, HbA1c improved from 9.52 percent to 9.04 percent. Although food pantries are nontraditional settings for diabetes support, this pilot study suggests a promising health promotion model for vulnerable populations. Policies supporting such interventions may be particularly effective because of food pantries' food access and distribution capacity. Project HOPE—The People-to-People Health Foundation, Inc.

Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa.

Science.gov (United States)

Mabhaudhi, Tafadzwanashe; Chibarabada, Tendai; Modi, Albert

2016-01-06

Whereas sub-Saharan Africa's (SSA) water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region's agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible.

Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies

NARCIS (Netherlands)

Kussaga, J.B.; Jacxsens, L.; Tiisekwa, B.P.M.; Luning, P.A.

2014-01-01

This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries’ efforts to provide safe food to both local and international

Can Food Stamps Do More to Improve Food Choices? An Economic Perspective--Making Healthy Food Choices Easier: Ideas From Behavioral Economics

OpenAIRE

Mancino, Lisa; Andrews, Margaret S.

2007-01-01

With obesity the most prevalent nutrition problem facing Americans at all economic levels, promoting diets that provide adequate nutrition without too many calories has become an important objective for the Food Stamp Program. Findings from behavioral economics suggest innovative, low-cost ways to improve the diet quality of food stamp participants without restricting their freedom of choice. Unlike more traditional economic interventions, such as changing prices or banning specific foods, th...

LCA of Food and Agriculture

DEFF Research Database (Denmark)

Dijkman, Teunis Johannes; Basset-Mens, Claudine; Antón, Assumpció

2018-01-01

, preparation and waste of the food. In the waste management stage, food waste can be handled using a number of technologies, such as landfilling, incineration , composting or digestion. A number of case studies are looked at here where the life cycles of typical food products (meat , cheese, bread, tomatoes......This chapter deals with the application of Life Cycle Assessment to evaluate the environmental sustainability of agriculture and food processing. The life cycle of a food product is split into six stages: production and transportation of inputs to the farm, cultivation, processing, distribution...... , consumption and waste management . A large number of LCA studies focus on the two first stages in cradle-to-farm gate studies, as they are the stages where most impacts typically occur, due to animal husbandry and manure handling, production and use of fertilisers and the consumption of fuel to operate farm...

The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

Science.gov (United States)

Kibret, Mulugeta; Abera, Bayeh

2012-03-01

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. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

IMPROVEMENT OF MANGOSTEEN FARMING AND POSTHARVEST HANDLING STRATEGIES BASED ON GLOBAL GAP STANDARD AT KIARA PEDES, PURWAKARTA DISTRICT

Directory of Open Access Journals (Sweden)

Nanda Erlangga

2012-09-01

Full Text Available The objectives of this research were (1 to determine the value chain of mangosteen at Kiara Pedes Sub district, Purwakarta District, (2 to identify the gap between actual condition at Kiara Pedes and Global GAP standard, (3 to identify internal and external factors that can affect the implementation strategy of Global GAP standards, and (4 to develop alternative strategies that can be applied to improve the system of mangosteen cultivation and post harvest handling based on Global GAP standards. The analytical tools being used in this study were value chain analysis, gap analysis, internal and external factor evaluation (IFE, EFE, IE matrix, SWOT analysis, and quantitative strategic planning matrix (QSPM. Identified primary actors in mangosteen value chain were farmers, middlemen, suppliers, exporters, and local and overseas retailers. Based on IE Matrix and SWOT analysis, the strategies to implement Global GAP standards were (a to increase mangosteen productivity and improve its quality by using developed cultivation and postharvest technology, (b to increase productivity, and improve quality and transportation network in accordance with Global GAP standard, (c to improve clean water and post-harvest infrastructure through cooperation with exporters and financial institutions, and (d to improve warehouse and supporting facilities such as packaging and sanitation according to the Global GAP standard for minimizing the environmental constraints. The most priority strategies from the QSPM analysis were improving clean water and post-harvest infrastructure through cooperation with exporters and financial institutions, followed by using the developed cultivation and postharvest technology to increase mangosteen productivity and improve its quality.Keywords: Mangosteen, Global GAP Standard, Value Chain, Improvement Strategies, Farming and Postharvest Handling Practices

FOOD QUALITY MANAGEMENT AND SAFETY

OpenAIRE

Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu

2017-01-01

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP ...

Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa

Directory of Open Access Journals (Sweden)

Tafadzwanashe Mabhaudhi

2016-01-01

Full Text Available Whereas sub-Saharan Africa’s (SSA water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region’s agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible.

Trade and commerce in improved crops and food: an essay on food security.

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Kershen, Drew L

2010-11-30

Agricultural trade between nations is a significant proportion of total international trade. Agricultural trade in transgenic crops faces extra complications due to the existence of domestic and international regimes that focus specifically on agricultural biotechnology. These specialized regimes create legal and commercial challenges for trade in transgenic crops that have significant implications for the food security of the nations of the world. By food security, one should understand not just the available supply of food, but also the quality of the food and the environmental impact of agricultural production systems. These specialized regimes for transgenic crops can either encourage or hinder the adoption of agricultural biotechnology as a sustainable intensive agriculture. Sustainable intensive agriculture offers hope for agronomic improvements for agricultural production, socio-economic betterment for farmers and environmental benefits for societies. Sustainable intensive agriculture offers particular hope for the poorest farmers of the world because agricultural biotechnology is a technology in the seed. Copyright © 2010 Elsevier B.V. All rights reserved.

Food-Induced Emotional Resonance Improves Emotion Recognition.

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Pandolfi, Elisa; Sacripante, Riccardo; Cardini, Flavia

2016-01-01

The effect of food substances on emotional states has been widely investigated, showing, for example, that eating chocolate is able to reduce negative mood. Here, for the first time, we have shown that the consumption of specific food substances is not only able to induce particular emotional states, but more importantly, to facilitate recognition of corresponding emotional facial expressions in others. Participants were asked to perform an emotion recognition task before and after eating either a piece of chocolate or a small amount of fish sauce-which we expected to induce happiness or disgust, respectively. Our results showed that being in a specific emotional state improves recognition of the corresponding emotional facial expression. Indeed, eating chocolate improved recognition of happy faces, while disgusted expressions were more readily recognized after eating fish sauce. In line with the embodied account of emotion understanding, we suggest that people are better at inferring the emotional state of others when their own emotional state resonates with the observed one.

Food-Induced Emotional Resonance Improves Emotion Recognition

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Pandolfi, Elisa; Sacripante, Riccardo; Cardini, Flavia

2016-01-01

The effect of food substances on emotional states has been widely investigated, showing, for example, that eating chocolate is able to reduce negative mood. Here, for the first time, we have shown that the consumption of specific food substances is not only able to induce particular emotional states, but more importantly, to facilitate recognition of corresponding emotional facial expressions in others. Participants were asked to perform an emotion recognition task before and after eating either a piece of chocolate or a small amount of fish sauce—which we expected to induce happiness or disgust, respectively. Our results showed that being in a specific emotional state improves recognition of the corresponding emotional facial expression. Indeed, eating chocolate improved recognition of happy faces, while disgusted expressions were more readily recognized after eating fish sauce. In line with the embodied account of emotion understanding, we suggest that people are better at inferring the emotional state of others when their own emotional state resonates with the observed one. PMID:27973559

Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

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Francis, Sarah L.

2014-01-01

The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

The natural angle between the hand and handle and the effect of handle orientation on wrist radial/ulnar deviation during maximal push exertions.

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Young, Justin G; Lin, Jia-Hua; Chang, Chien-Chi; McGorry, Raymond W

2013-01-01

The purpose of this experiment was to quantify the natural angle between the hand and a handle, and to investigate three design factors: handle rotation, handle tilt and between-handle width on the natural angle as well as resultant wrist radial/ulnar deviation ('RUD') for pushing tasks. Photographs taken of the right upper limb of 31 participants (14 women and 17 men) performing maximal seated push exertions on different handles were analysed. Natural hand/handle angle and RUD were assessed. It was found that all of the three design factors significantly affected natural handle angle and wrist RUD, but participant gender did not. The natural angle between the hand and the cylindrical handle was 65 ± 7°. Wrist deviation was reduced for handles that were rotated 0° (horizontal) and at the narrow width (31 cm). Handles that were tilted forward 15° reduced radial deviation consistently (12-13°) across handle conditions. Manual materials handling (MMH) tasks involving pushing have been related to increased risk of musculoskeletal injury. This study shows that handle orientation influences hand and wrist posture during pushing, and suggests that the design of push handles on carts and other MMH aids can be improved by adjusting their orientation to fit the natural interface between the hand and handle.

Irradiation in the production, processing and handling of food. Final rule.

Science.gov (United States)

2012-11-30

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

Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition

Science.gov (United States)

2014-01-01

Background Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Methods Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named “fruit and vegetables condition”; ii) a healthy-product subsidy coupled with an unhealthy-product tax named “nutrient profile condition”. The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. Results At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Conclusion Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet

Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition.

Science.gov (United States)

Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

2014-05-20

Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named "fruit and vegetables condition"; ii) a healthy-product subsidy coupled with an unhealthy-product tax named "nutrient profile condition". The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet quality while increasing socio

Can A Food Retailer-Based Healthier Foods Initiative Improve The Nutrient Profile Of US Packaged Food Purchases? A Case Study Of Walmart, 2000-2013

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Smith, Lindsey; Ng, Shu Wen; Popkin, Barry M.

2015-01-01

Healthier foods initiatives (HFIs) by national food retailers offer an opportunity to improve the nutritional profile of packaged food purchases (PFPS). Using a longitudinal dataset of US household PFPs, with methods to account for selectivity of shopping at a specific retailer, we modeled the effect of Walmart’s HFI using counterfactual simulations to examine observed vs. expected changes in the nutritional profile of Walmart PFPs. From 2000 to 2013, Walmart PFPs showed major declines in energy, sodium, and sugar density, as well as declines in sugary beverages, grain-based desserts, snacks, and candy, beyond trends at similar retailers. However, post-HFI declines were similar to what we expected based on pre-HFI trends, suggesting that these changes were not attributable to Walmart’s HFI. These results suggest that food retailer-based HFIs may not be sufficient to improve the nutritional profile of food purchases. PMID:26526244

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

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Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia

2017-06-14

Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

Interventions in small food stores to change the food environment, improve diet, and reduce risk of chronic disease.

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Gittelsohn, Joel; Rowan, Megan; Gadhoke, Preety

2012-01-01

Many small-store intervention trials have been conducted in the United States and other countries to improve the food environment and dietary behaviors associated with chronic disease risk. However, no systematic reviews of the methods and outcomes of these trials have been published. The objective of this study was to identify small-store interventions and to determine their impact on food availability, dietary behaviors, and psychosocial factors that influence chronic disease risk. From May 2009 through September 2010, we used PubMed, web-based searches, and listservs to identify small-store interventions that met the following criteria: 1) a focus on small food stores, 2) a completed impact evaluation, and 3) English-written documentation (peer-reviewed articles or other trial documents). We initially identified 28 trials; 16 met inclusion criteria and were used for analysis. We conducted interviews with project staff to obtain additional information. Reviewers extracted and reported data in a table format to ensure comparability between data. Reviewed trials were implemented in rural and urban settings in 6 countries and primarily targeted low-income racial/ethnic minority populations. Common intervention strategies included increasing the availability of healthier foods (particularly produce), point-of-purchase promotions (shelf labels, posters), and community engagement. Less common strategies included business training and nutrition education. We found significant effects for increased availability of healthy foods, improved sales of healthy foods, and improved consumer knowledge and dietary behaviors. Trial impact appeared to be linked to the increased provision of both healthy foods (supply) and health communications designed to increase consumption (demand).

Daily Dietary Intake Patterns Improve after Visiting a Food Pantry among Food-Insecure Rural Midwestern Adults

Directory of Open Access Journals (Sweden)

Breanne N. Wright

2018-05-01

Full Text Available Emergency food pantries provide food at no cost to low-resource populations. The purpose of this study was to evaluate single-day dietary intake patterns before and after visiting a food pantry among food-secure and food-insecure pantry clients. This observational cohort study comprised a paired, before-and-after design with a pantry visit as the intervention. Participants (n = 455 completed a demographic and food security assessment, and two 24-h dietary recalls. Adult food security was measured using the U.S. Household Food Security Survey Module. Dietary intake patterns were assessed using Automated Self-Administered 24-h Recall data and classified by Healthy Eating Index (HEI-2010 scores, dietary variety, number of eating occasions, and energy intake. Paired t-tests and Wilcoxon signed-rank tests compared outcomes before and after a pantry visit. Mean dietary variety increased after the pantry visit among both food-secure (p = 0.02 and food-insecure (p < 0.0001 pantry clients. Mean energy intake (p = 0.0003, number of eating occasions (p = 0.004, and HEI-2010 component scores for total fruit (p < 0.001 and whole fruit (p < 0.0003 increased among food-insecure pantry clients only. A pantry visit may improve dietary intake patterns, especially among food-insecure pantry clients.

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

Science.gov (United States)

Kimiywe, J

2015-11-01

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

The application of irradiation techniques for food preservation and processing improvement

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs.

The application of irradiation techniques for food preservation and processing improvement

International Nuclear Information System (INIS)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il.

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs

Process Improvements: Aerobic Food Waste Composting at ISF Academy

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Lau, Y. K.

2015-12-01

ISF Academy, a school with 1500 students in Hong Kong, installed an aerobic food waste composting system in November of 2013. The system has been operational for over seven months; we will be making improvements to the system to ensure the continued operational viability and quality of the compost. As a school we are committed to reducing our carbon footprint and the amount of waste we send to the local landfill. Over an academic year we produce approximately 27 metric tons of food waste. Our system processes the food waste to compost in 14 days and the compost is used by our primary school students in a organic farming project.There are two areas of improvement: a) if the composting system becomes anaerobic, there is an odor problem that is noticed by the school community; we will be testing the use of a bio-filter to eliminate the odor problem and, b) we will be working with an equipment vendor from Australia to install an improved grease trap system. The grease and oil that is collected will be sold to a local company here in Hong Kong that processes used cooking oil for making biofuels. This system will include a two stage filtration system and a heated vessel for separating the oil from the waste water.The third project will be to evaluate biodegradable cutlery for the compositing in the system. Currently, we use a significant quantity of non-biodegradable cutlery that is then thrown away after one use. Several local HK companies are selling biodegradable cutlery, but we need to evaluate the different products to determine which ones will work with our composting system. The food waste composting project at ISF Academy demonstrates the commitment of the school community to a greener environment for HK, the above listed projects will improve the operation of the system.

Hand sanitizer-dispensing door handles increase hand hygiene compliance: a pilot study.

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Babiarz, Lukasz S; Savoie, Brent; McGuire, Mark; McConnell, Lauren; Nagy, Paul

2014-04-01

Improving rates of hand hygiene compliance (HHC) has been shown to reduce nosocomial disease. We compared the HHC for a traditional wall-mounted unit and a novel sanitizer-dispensing door handle device in a hospital inpatient ultrasound area. HHC increased 24.5%-77.1% (P sanitizer-dispensing door handle, whereas it remained unchanged for the other rooms. Technical improvements like a sanitizer-dispensing door handle can improve hospital HHC. Copyright © 2014 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Mosby, Inc. All rights reserved.

Enhanced wood fuel handling: market and design studies

Energy Technology Data Exchange (ETDEWEB)

Landen, R.; Rippengal, R.; Redman, A.N.

1997-09-01

This report examines the potential for the manufacture and sale of novel wood fuel handling systems as a means of addressing users' concerns regarding current capital costs and potential high labour costs of non-automated systems. The report considers fuel handling technology that is basically appropriate for wood-fired heating systems of between c.100kW and c.1MW maximum continuous rating. This report details work done by the project collaborators in order to: (1) assess the current status of wood fuel handling technology; (2) evaluate the market appetite for improved wood fuel handling technology; (3) derive capital costs which are acceptable to customers; (4) review design options; and (5) select one or more design options worthy of further development. The current status of wood fuel handling technology is determined, and some basic modelling to give guidance on acceptable capital costs of 100-1000kW wood fuel handling systems is undertaken. (author)

Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies.

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Kussaga, Jamal B; Jacxsens, Liesbeth; Tiisekwa, Bendantunguka Pm; Luning, Pieternel A

2014-08-01

This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry.

Sample handling of clinical specimens for ultratrace element analysis

International Nuclear Information System (INIS)

Cornelis, R.

1987-01-01

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

Food Price Policies May Improve Diet but Increase Socioeconomic Inequalities in Nutrition.

Science.gov (United States)

Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

2016-01-01

Unhealthy eating is more prevalent among women and people with a low socioeconomic status. Policies that affect the price of food have been proposed to improve diet quality. The study's objective was to compare the impact of food price policies on the nutritional quality of food baskets chosen by low-income and medium-income women. Experimental economics was used to simulate a fruit and vegetable subsidy and a mixed policy subsidizing healthy products and taxing unhealthy ones. Food classification was based on the Score of Nutritional Adequacy of Individual Foods, Score of Nutrients to Be Limited nutrient profiling system. Low-income (n = 95) and medium-income (n = 33) women selected a daily food basket first at current prices and then at policy prices. Energy density (ED) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline, low-income women selected less healthy baskets than medium-income women (less fruit and vegetables, more unhealthy products, higher ED, lower MAR). Both policies improved nutritional quality (fruit and vegetable quantities increased, ED decreased, the MAR increased), but the magnitude of the improvement was often lower among low-income women. For instance, ED decreased by 5.3% with the fruit and vegetable subsidy and by 7.3% with the mixed subsidy, whereas decreases of 13.2 and 12.6%, respectively, were recorded for the medium-income group. Finally, both policies improved dietary quality, but they increased socioeconomic inequalities in nutrition. © 2016 S. Karger AG, Basel.

Local food policies can help promote local foods and improve health: a case study from the Federated States of Micronesia.

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Englberger, Lois; Lorens, Adelino; Pretrick, Moses; Tara, Mona J; Johnson, Emihner

2011-11-01

The Federated States of Micronesia (FSM) and other countries throughout the Pacific are facing an epidemic of non-communicable disease health problems. These are directly related to the increased consumption of unhealthy imported processed foods, the neglect of traditional food systems, and lifestyle changes, including decreased physical activity. The FSM faces the double burden of malnutrition with both non-communicable diseases and micronutrient deficiencies, including vitamin A deficiency and anemia. To help increase the use of traditional island foods and improve health, the Island Food Community of Pohnpei has initiated a program in the FSM to support and promote local food policies, along with its Go Local awareness campaign. Such local food policies are defined broadly and include individual and family commitments, community group local food policies and policies established by government, including presidential proclamations and increased taxation on soft drinks. The aim of this paper is to describe this work. An inter-agency, community- and research-based, participatory and media approach was used. Partners are both non-governmental and governmental. The use of continuing awareness work along with local food policy establishment and the acknowledgement of the individuals and groups involved are essential. The work is still in the preliminary stage but ad hoc examples show that this approach has had success in increased awareness on health issues and improving dietary intake on both an individual and group basis. This indicates that further use of local food policies could have an instrumental impact in FSM as well as other Pacific Island countries in promoting local foods and improving dietary intake and health, including the control of non-communicable diseases and other dietary-related health problems.

Food hygiene training in small to medium-sized care settings.

Science.gov (United States)

Seaman, Phillip; Eves, Anita

2008-10-01

Adoption of safe food handling practices is essential to effectively manage food safety. This study explores the impact of basic or foundation level food hygiene training on the attitudes and intentions of food handlers in care settings, using questionnaires based on the Theory of Planned Behaviour. Interviews were also conducted with food handlers and their managers to ascertain beliefs about the efficacy of, perceived barriers to, and relevance of food hygiene training. Most food handlers had undertaken formal food hygiene training; however, many who had not yet received training were preparing food, including high risk foods. Appropriate pre-training support and on-going supervision appeared to be lacking, thus limiting the effectiveness of training. Findings showed Subjective Norm to be the most significant influence on food handlers' intention to perform safe food handling practices, irrespective of training status, emphasising the role of important others in determining desirable behaviours.

76 FR 34541 - Child and Adult Care Food Program Improving Management and Program Integrity

Science.gov (United States)

2011-06-13

... 7 CFR Parts 210, 215, 220 et al. Child and Adult Care Food Program Improving Management and Program..., 220, 225, and 226 RIN 0584-AC24 Child and Adult Care Food Program Improving Management and Program... management and integrity in the Child and Adult Care Food Program (CACFP), at 67 FR 43447 (June 27, 2002) and...

Food safety knowledge, attitudes and self-reported practices among Ontario high school students.

Science.gov (United States)

Majowicz, Shannon E; Diplock, Kenneth J; Leatherdale, Scott T; Bredin, Chad T; Rebellato, Steven; Hammond, David; Jones-Bitton, Andria; Dubin, Joel A

2016-03-16

To measure the food safety knowledge, attitudes and self-reported practices of high school students in Ontario. We administered a school-wide paper survey to the student body (n = 2,860) of four Ontario high schools. We developed the survey by selecting questions from existing, validated questionnaires, prioritizing questions that aligned with the Canadian Partnership for Consumer Food Safety Education's educational messages and the food safety objectives from the 2013 Ontario High School Curriculum. One in five students reported currently handling food in commercial or public-serving venues; of these, 45.1% had ever taken a course that taught them how to prepare food (e.g., food and nutrition classes, food handler certification). Food safety knowledge among respondents was low. For example, 17.3% knew that the best way to determine whether hamburgers were cooked enough to eat was to measure the temperature with a food thermometer. Despite low knowledge, most respondents (72.7%) reported being confident that they could cook safe, healthy meals for themselves and their families. Safe food handling practices were frequently self-reported. Most students (86.5%) agreed that being able to cook safe, healthy meals was an important life skill, although their interest in learning about safe food handling and concern about foodborne disease were less pronounced. Our findings suggest that food safety knowledge is low, yet confidence in preparing safe, healthy meals is high, among high school students. Because work and volunteer opportunities put students in contact with both the public and food, this group is important to target for increased education about safe food handling.

Information and technology: Improving food security in Uganda ...

International Development Research Centre (IDRC) Digital Library (Canada)

2014-06-23

Jun 23, 2014 ... Information and technology: Improving food security in Uganda ... knowledge to make decisions about planting, harvesting, and managing livestock, but ... to be effective for minimizing risks and increasing agricultural productivity. ... In time, this network of information – made possible by digital technology ...

Lessons learned: Needs for improving human health risk assessment at USDOE Sites

International Nuclear Information System (INIS)

Hamilton, L.D.; Holtzman, S.; Meinhold, A.F.; Morris, S.C.; Rowe, M.D.; Daniels, J.I.; Layton, D.W.; Anspaugh, L.R.

1993-09-01

Realistic health risk assessments were performed in a pilot study of three U.S. Department of Energy (USDOE) sites. These assessments, covering a broad spectrum of data and methods, were used to identify needs for improving future health risk assessments at USDOE sites. Topics receiving specific recommendations for additional research include: choice of distributions for Monte Carlo simulation; estimation of risk reduction; analysis of the U.S. Department of Agriculture Database on food and nutrient intakes; investigations on effects of food processing on contaminant levels; background food and environmental concentrations of contaminants; method for handling exposures to groundwater plumes, methods for analyzing less than lifetime exposure to carcinogens; and improvement of bioaccumulation factors

21 CFR 179.25 - General provisions for food irradiation.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true General provisions for food irradiation. 179.25... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.25 General provisions for food irradiation. For the purposes...

Healthier, more nutritious potatoes improve food security in Colombia

International Development Research Centre (IDRC) Digital Library (Canada)

2016-04-26

Apr 26, 2016 ... Healthier, more nutritious potatoes improve food security in Colombia ... farmers, have high commercial potential, and are popular with consumers. ... children and adolescents is an alarming trend throughout the Caribbean.

Nurses infection prevention practices in handling injections: A case ...

African Journals Online (AJOL)

The adherence to basic infection prevention procedures/aseptic techniques in handling of injections by health workers is still a concern. The adherence to aseptic techniques in handling injections is significantly associated with the nurses to patients ratios. Therefore, it is imperative to improve nurse to patient ratio in public ...

Microbial safety of minimally processed foods

National Research Council Canada - National Science Library

Novak, John S; Sapers, Gerald M; Juneja, Vijay K

2003-01-01

...-course meals. All are expected to be portioned and minimally processed to balance the naturalness of unaltered foods with a concern for safety. Yet the responsibility for proper food preparation and handling remains with the naïve modern consumer, who may be less adept in food preparations than his or her less sophisticated ancestors. As a result,...

Redefining NHS complaint handling--the real challenge.

Science.gov (United States)

Seelos, L; Adamson, C

1994-01-01

More and more organizations find that a constructive and open dialogue with their customers can be an effective strategy for building long-term customer relations. In this context, it has been recognized that effective complaint-contact handling can make a significant contribution to organizations' attempts to maximize customer satisfaction and loyalty. Within the NHS, an intellectual awareness exists that effective complaint/contact handling can contribute to making services more efficient and cost-effective by developing customer-oriented improvement initiatives. Recent efforts have focused on redefining NHS complaint-handling procedures to make them more user-friendly and effective for both NHS employees and customers. Discusses the challenges associated with opening up the NHS to customer feedback. Highlights potential weaknesses in the current approach and argues that the real challenge is for NHS managers to facilitate a culture change that moves the NHS away from a long-established defensive complaint handling practice.

Improving food security empowerment in Indonesia- Timor Leste border

Science.gov (United States)

Dewi, G. D. P.; Yustikaningrum, R. V.

2018-03-01

Post Referendum 1999, Indonesia and Timor Leste have a strategic challenge to provide food consistently around the border. This research intended to discover an appropriate strategy to tackle fragility of food security in the land border of Indonesia-Timor Leste, to improve collaborative actions between parties, as well as, opportunity to actualize food cross-border trading between local farmers and factories. For the result, there are two approaches will be applied. First, the empowerment term refers to the strategy of empowerment in strengthening the capability and capacity of human capital as one of the determinant factors of the resilience and self-sufficiency achievement. Second, the gender approach looks at the women and men build confidence, resilience, and independence which one of them through an educational intervention that enable the local people to manage food chain. Atambua is a region count as relatively as high poverty, poor human capital, weak quality and competitiveness of agriculture products, livestock and fishery, SMEs, and infrastructure. Thus, field study research is applied to find the actual and strategic effort aim to lead the achievement of food security and to engage Atambua over food trade to Timor Leste.

Pilot material handling system for radiation processing of agricultural and medical products

International Nuclear Information System (INIS)

Sandha, R.S.; Nageswar Rao, J; Dwivedi, Jishnu; Petwal, V.C.; Soni, H.C.

2005-01-01

A 10 MeV, 10 kW electron LINAC based radiation processing facility is being constructed at Centre for Advanced Technology, Indore for radiation processing of various food products like potatoes, onion, spices, home pack items and medical sterilization. A pilot material handling system has been designed, manufactured, and installed at CAT to verify process parameters viz. conveying speed, dose uniformity, and to study the effect of packing shape and size for radiation processing of different product. This paper describes various features of pilot material handling system. (author)

New bean products to improve food security | IDRC - International ...

International Development Research Centre (IDRC) Digital Library (Canada)

2016-04-21

... Agricultural Research Organisation and the Kenya Agricultural and Livestock Research ... New bean products to improve food security. April 21, 2016. Image ... more lucrative market for smallholder bean farmers, most of whom are women.

Uranium hexafluoride handling

International Nuclear Information System (INIS)

1991-01-01

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 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

ASEAN workshop on food irradiation

International Nuclear Information System (INIS)

1985-01-01

This proceedings was organized by the ASEAN Food Handling Bureau in Collaboration with the Thai Atomic Energy Commission for Peace. Experts from ASEAN and overseas were invited to present a series of papers covering the state of the art of irradiation technology and the important issues relating to food irradiation

Evaluation Model of Plate Waste to Monitor Food Consumption in Two Different Catering Settings.

Science.gov (United States)

Saccares, Stefano; Scognamiglio, Umberto; Moroni, Catia; Marani, Alessandra; Calcaterra, Veronica; Amendola, Mariano; Civitelli, Giulia; Cattaruzza, Maria Sofia; Ermenegildi, Arianna; Morena, Valeria

2014-04-17

An increasing number of people regularly eats lunch away from home, using catering services. In this context, therefore, it is extremely important to improve the meals' quality, remaining faithful to the principles of hygiene, nutritional and organoleptic quality and proper food handling. At the same time, it is necessary to promote food choices, nutritionally correct, by evaluations of appropriateness of menus. The study of food waste allows an evaluation of the nutritional habits of consumers and an important economic consideration of the costs incurred for the implementation of the service. This becomes even more important in some particularly sensitive groups, such as children and elderly. The purpose of this work is to test a model of semi-quantitative evaluation of waste to monitor food consumption in two different catering contexts (educational and business), in order to improve the service for school students and other consumers.

Improving Food and Nutrition Security in the Philippines through ...

International Development Research Centre (IDRC) Digital Library (Canada)

Improving food and nutrition security in the Philippines through school ... Implementation of the Community Health Assessment Program in the Philippines ... This project will address the effects of fast-paced economic growth in the Greater ...

Rheology and Fracture Mechanics of Foods

NARCIS (Netherlands)

Vliet, van T.

2013-01-01

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of

Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca.

Science.gov (United States)

Kadmiri, Nadia El; Bakouri, Halima; Bassir, Fatima; Barmaki, Saadia; Rachad, Laila; Nadifi, Sellama; Kadmiri, Omar El; Amina, Bouleghmane

2016-01-01

Contaminated food is responsible for a significant amount of illnesses. In Morocco, it has become a worrying concern. Numerous awareness campaigns are conducted to warn the population against the risks of such scourge in ways that will prevent foodborne illness. Lawful commissions are in charge of examining and ensuring food safety in production and catering establishments, in addition to the assessment of food poisoning risks. The aim of this study is to evaluate the hygienic quality of food handling, preparation, and storage in catering establishments within Hay Hassani prefecture in Casablanca. During the period 2006-2012 a total of 1765 food samples were taken and examined for microbiological quality tests. As analyzed, 562 per 1765 samples are declared unhealthy for consumption. We note that some products were highly contaminated as compared to other products (p <0.001), specifically vegetable dishes, and meat dishes. In Hay Hassani district food is generally prepared and sold under unhygienic conditions, adequate corrective measures have been announced to improve hygienic practices.

Penanganan Pengembangan Karir Karyawan Berdasarkan Pengalaman Kerja di Food And Beverage Service Nirwana Gardens Resort Bintan-lagoi

OpenAIRE

Januardi, Repi; Sulistyani, Andri

2017-01-01

The aims of study are determine (1) Handling employee career development based on work experience at food and beverage service Nirwana Gardens Resort Bintan Lagoi; (2) Efforts to improve employee career development in food and beverage service of Nirwana Gardens Resort Bintan-Lagoi.The design of this research is qualitative. The subjects of this research are the key informants, the Human Resourcess Manager Department and the additional informants are Assistant Outlet Manager and Employee of f...

PREPD O and VE remote handling system

International Nuclear Information System (INIS)

Theil, T.N.

1985-01-01

The Process Experimental Pilot Plant (PREPP) at the Idaho National Engineering Laboratory is designed for volume reduction and packaging of transuranic (TRU) waste. The PREPP opening and verification enclosure (O and VE) remote handling system, within that facility, is designed to provide examination of the contents of various TRU waste storage containers. This remote handling system will provide the means of performing a hazardous operation that is currently performed manually. The TeleRobot to be used in this system is a concept that will incorporate and develop man in the loop operation (manual mode), standardized automatic sequencing of end effector tools, increased payload and reach over currently available computer-controlled robots, and remote handling of a hazardous waste operation. The system is designed within limited space constraints and an operation that was originally planned, and is currently being manually performed at other plants. The PREPP O and VE remote handling system design incorporates advancing technology to improve the working environment in the nuclear field

Integral Suture-Handling Techniques for Arthroscopic Sliding Knots

OpenAIRE

Kanchanatawan, Wichan; Kongtharvonskul, Jatupon; Dorjiee, Gem; Suppauksorn, Sunikom; Pornvoranunt, Umpire; Karchana, Pongsakorn

2016-01-01

In arthroscopic tissue repair, the final step is achieving adequate tissue approximation with a secure knot. The sliding knot is widely preferred over the nonsliding knot, with numerous publications describing knot configurations. However, in the literature there are few published descriptions of suture-handling techniques, even though they are fundamental to arthroscopic knot tying. We describe integral suture-handling techniques for arthroscopic sliding knots to improve the surgeon's perfor...

Vibration-Assisted Handling of Dry Fine Powders

Directory of Open Access Journals (Sweden)

Paul Dunst

2018-04-01

Full Text Available Since fine powders tend strongly to adhesion and agglomeration, their processing with conventional methods is difficult or impossible. Typically, in order to enable the handling of fine powders, chemicals are added to increase the flowability and reduce adhesion. This contribution shows that instead of additives also vibrations can be used to increase the flowability, to reduce adhesion and cohesion, and thus to enable or improve processes such as precision dosing, mixing, and transport of very fine powders. The methods for manipulating powder properties are described in detail and prototypes for experimental studies are presented. It is shown that the handling of fine powders can be improved by using low-frequency, high-frequency or a combination of low- and high-frequency vibration.

A Perspective on Equipment Design for Fusion Remote Handling

International Nuclear Information System (INIS)

Mills, S.; Haist, B.; Hamilton, D.

2006-01-01

For 8 years, JET remote operations have become more capable and confident. Many tasks have been successfully completed, even those never intended to be remote maintenance activities. The general approach to the provision of remote handling equipment at JET has been the preferred use of commercially-off-the-shelf equipment. In the areas of electrical, electronic, software and control this approach has been generally achievable. However, in the area of mechanical equipment it has been more difficult. In particular the RH tooling has been almost entirely bespoke as its requirements are highly sensitive to the design of the JET component being handled and there are many design variations. Hence, JET has required the design and manufacture of over 700 types of bespoke RH equipment. This paper will discuss the experience of introducing and developing remote handling mechanical equipment for JET. The paper will cover the relationship between the remote handling equipment and the JET component design and the potential for improving the design function. A major lesson from the introduction of remote handling to JET has been demonstration of the very close interdependency of the design of JET components with design of remote handling tooling. The JET remote handling manual was originally introduced as the vehicle to ensure remote handling compatibility by the introduction of standards. Experience has shown that in general the remote handling manual approach has been insufficient. Future fusion machines will be much more complex than JET and will demand even greater remote handling compatibility. This paper will discuss possible methods for improving this process. Equipment operating in a high radiation environment must be dependable It may spend part of its time in areas that would be extremely difficult to recover from in the case of failure. The equipment may also have a high duty cycle to minimise shutdown times and probably cannot be manually inspected on a frequent

Assessing the Potential and Limitations of Leveraging Food Sovereignty to Improve Human Health.

Science.gov (United States)

Jones, Andrew D; Fink Shapiro, Lilly; Wilson, Mark L

2015-01-01

Food sovereignty has been defined as "the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems." Human health is an implied component of this definition through the principle of healthy food. In fact, improved human health is commonly cited as a benefit of transforming food production away from the dominant practices of industrial agriculture. Yet, does the use of "ecologically sound and sustainable methods" of food production necessarily translate into better human health outcomes? Does greater choice in defining an agricultural or food system create gains in health and well-being? We elucidate the conceptual linkages between food sovereignty and human health, critically examine the empirical evidence supporting or refuting these linkages, and identify research gaps and key priorities for the food sovereignty-human health research agenda. Five domains of food sovereignty are discussed including: (1) use of agroecological management practices for food production, (2) the localization of food production and consumption, (3) promotion of social justice and equity, (4) valuation of traditional knowledge, and (5) the transformation of economic and political institutions and structures to support self-determination. We find that although there are many plausible linkages between food sovereignty and human health, the empirical evidence in support of the hypothesis that increasing food sovereignty yields improvements to human health is weak. We propose that a concerted effort to generate new empirical evidence on the health implications of these domains of food sovereignty is urgently needed, and suggest areas of research that may be crucial for addressing the gaps in the evidence base.

[Changes in the nutritive value of food products after thermal culinary handling].

Science.gov (United States)

Skurikhin, I M

1985-01-01

The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).

Fission reactor recycling pump handling device

International Nuclear Information System (INIS)

Togasawa, Hiroshi; Komita, Hideo; Susuki, Shoji; Endo, Takio; Yamamoto, Tetsuzo; Takahashi, Hideaki; Saito, Noboru.

1991-01-01

This invention provides a device for handling a recycling pump in a nuclear reactor upon periodical inspections in a BWR type power plant. That is, in a handling device comprising a support for supporting components of a recycling pump, and a lifter for vertically moving the support below a motor case disposed passing through a reactor pressure vessel, a weight is disposed below the support. Then, the center of gravity of the components, the support and the entire weight is substantially aligned with the position for the support. With such a constitution, the components can be moved vertically to the motor case extremely safely, to remarkably suppress vibrations. Further, the operation safety can remarkably be improved by preventing turning down upon occurrence of earthquakes. Further, since vibration-proof jigs as in a prior art can be saved, operation efficiency can be improved. (I.S.)

Fission reactor recycling pump handling device

Energy Technology Data Exchange (ETDEWEB)

Togasawa, Hiroshi; Komita, Hideo; Susuki, Shoji; Endo, Takio; Yamamoto, Tetsuzo; Takahashi, Hideaki; Saito, Noboru

1991-06-24

This invention provides a device for handling a recycling pump in a nuclear reactor upon periodical inspections in a BWR type power plant. That is, in a handling device comprising a support for supporting components of a recycling pump, and a lifter for vertically moving the support below a motor case disposed passing through a reactor pressure vessel, a weight is disposed below the support. Then, the center of gravity of the components, the support and the entire weight is substantially aligned with the position for the support. With such a constitution, the components can be moved vertically to the motor case extremely safely, to remarkably suppress vibrations. Further, the operation safety can remarkably be improved by preventing turning down upon occurrence of earthquakes. Further, since vibration-proof jigs as in a prior art can be saved, operation efficiency can be improved. (I.S.).

Sustainability impact assessment to improve food security of smallholders in Tanzania

International Nuclear Information System (INIS)

Schindler, Jana; Graef, Frieder; König, Hannes Jochen; Mchau, Devotha; Saidia, Paul; Sieber, Stefan

2016-01-01

The objective of this paper was to assess the sustainability impacts of planned agricultural development interventions, so called upgrading strategies (UPS), to enhance food security and to identify what advantages and risks are assessed from the farmer's point of view in regards to social life, the economy and the environment. We developed a participatory methodological procedure that links food security and sustainable development. Farmers in four different case study villages in rural Tanzania chose their priority UPS. For these UPS, they assessed the impacts on locally relevant food security criteria. The positive impacts identified were mainly attributed to increased agricultural production and its related positive impacts such as increased income and improved access to necessary means to diversify the diet. However, several risks of certain UPS were also indicated by farmers, such as increased workload, high maintenance costs, higher competition among farmers, loss of traditional knowledge and social conflicts. We discussed the strong interdependence of socio-economic and environmental criteria to improve food security for small-scale farmers and analysed several trade-offs in regards to UPS choices and food security criteria. We also identified and discussed the advantages and challenges of our methodological approach. In conclusion, the participatory impact assessment on the farmer level allowed a locally specific analysis of the various positive and negative impacts of UPS on social life, the economy and the environment. We emphasize that only a development approach that considers social, economic and environmental challenges simultaneously can enhance food security.

Improving Hygiene in Food Transportation

NARCIS (Netherlands)

Thoden van Velzen, E.U.; Lukasse, L.J.S.

2016-01-01

The hygiene aspect of food transport has become an issue for European transport operators. This development started roughly in 1990, when national governments urged transport operators to act on food safety. However, nowadays retailers and food producers are demanding more hygiene measures from

Social context modulates food hoarding in Syrian hamsters

Directory of Open Access Journals (Sweden)

Bibiana Montoya

2016-09-01

Full Text Available The effect of the presence of a con-specific in the temporal organization of food hoarding was studied in two varieties of Syrian hamster (Mesocricetus auratus: golden and long-haired. Four male hamsters of each variety were used. Their foraging behavior was observed during four individual and four shared trials in which animals were not competing for the same food source or territory. During individual trials, long-haired hamsters consumed food items directly from the food source, transporting and hoarding only remaining pieces. During shared trials, the long-haired variety hoarded food items before consumption, and increased the duration of hoarding trips, food handling in the storage, and cache size. Golden hamsters maintained the same temporal organization of hoarding behavior (i.e., hoarding food items before consumption throughout both individual and shared trials. However, the golden variety increased handling time at the food source and decreased the duration of hoarding trips, the latency of hoarding and storing size throughout the shared trials. In Syrian hamsters, the presence of a con-specific may signal high probability of food source depletion suggesting that social pressures over food availability might facilitate hoarding behavior. Further studies are required to evaluate cost-benefit balance of food hoarding and the role of cache pilferage in this species.

Operational analysis and improvement of a spent nuclear fuel handling and treatment facility using discrete event simulation

International Nuclear Information System (INIS)

Garcia, H.E.

2000-01-01

Spent nuclear fuel handling and treatment often require facilities with a high level of operational complexity. Simulation models can reveal undesirable characteristics and production problems before they become readily apparent during system operations. The value of this approach is illustrated here through an operational study, using discrete event modeling techniques, to analyze the Fuel Conditioning Facility at Argonne National Laboratory and to identify enhanced nuclear waste treatment configurations. The modeling approach and results of what-if studies are discussed. An example on how to improve productivity is presented.

Food synergies for improving bioavailability of micronutrients from plant foods.

Science.gov (United States)

Nair, K Madhavan; Augustine, Little Flower

2018-01-01

Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated. Fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D. Methods for screening of bioavailability, and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Simulation of the MRS receiving and handling facility

International Nuclear Information System (INIS)

Triplett, M.B.; Imhoff, C.H.; Hostick, C.J.

1984-02-01

Monitored retrievable storage (MRS) will be required to handle a large volume of spent fuel or high-level waste (HLW) in case of delays in repository deployment. The quantities of materials to be received and repackaged for storage far exceed the requirements of existing waste mangement facilities. A computer simulation model of the MRS receiving and handling (R and H) fcility has been constructed and used to evaluate design alternatives. Studies have identified processes or activities which may constrain throughput performance. In addition, the model has helped to assess design tradeoffs such as those to be made among improved process times, redundant service lines, and improved component availability. 1 reference, 5 figures

Analysis of School Food Safety Programs Based on HACCP Principles

Science.gov (United States)

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

2014-01-01

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

Feasibility study of CANDU-9 fuel handling system

Energy Technology Data Exchange (ETDEWEB)

Hwang, Jeong Ki; Jo, C. H.; Kim, H. M.

1996-12-01

CANDU`s combination of natural uranium, heavy water and on-power refuelling is unique in its design and remarkable for reliable power production. In order to offer more output, better site utilization, shorter construction time, improved station layout, safety enhancements and better control panel layout, CANDU-9 is now under development with design improvement added to all proven CANDU advantages or applicable technologies. One of its major improvement has been applied to fuel handling system. This system is very similar to that of CANDU-3, and some parts of the system are applied to those of the existing CANDU-6 or CANDU-9. Design concepts and design requirements of fuel handling system for CANDU-9 have been identified to compare with those of the existing CANDU and the design feasibilities have been evaluated. (author). 4 tabs., 13 figs., 9 refs.

CANDU-9/480-SEU fuel handling system assessment document

International Nuclear Information System (INIS)

Hwang, Jeong Ki; Jo, C. H.; Kim, H. M.; Morikawa, D. T.

1996-11-01

This report summarize the rationale for the CANDU 9 fuel handling system, and the design choices recommended for components of the system. Some of the design requirements applicable to the CANDU 9 480-SEU fuel handling design choices are described. These requirements imposed by the CANDU 9 project. And the design features for the key components of fuel handling system, such as the fuelling machine, the carriage, the new fuel transfer system and the irradiated fuel transfer system, are described. The carriage seismic load evaluations relevant to the design are contained in the appendices. The majority of the carriage components are acceptable, or will likely be acceptable with some redesign. The concept for the CANDU 9 fuel handling system is based on proven CANDU designs, or on improved CANDU technology. Although some development work must be done, the fuel handling concept is judged to be feasible for the CANDU 9 480-SEU reactor. (author). 2 refs

Data handling systems and methods of wiring

International Nuclear Information System (INIS)

Grant, J.

1981-01-01

An improved data handling system, for monitoring and control of nuclear reactor operations, is described in which time delays associated with scanning are reduced and noise and fault signals in the system are resolved. (U.K.)

Handling of multiassembly sealed baskets between reactor storage and a remote handling facility

International Nuclear Information System (INIS)

Massey, J.V.; Kessler, J.H.; McSherry, A.J.

1989-06-01

The storage of multiple fuel assemblies in sealed (welded) dry storage baskets is gaining increasing use to augment at-reactor fuel storage capacity. Since this increasing use will place a significant number of such baskets on reactor sites, some initial downstream planning for their future handling scenarios for retrieving multi-assembly sealed baskets (MSBs) from onsite storage and transferring and shipping the fuel (and/or the baskets) to a federally operated remote handling facility (RHF). Numerous options or at-reactor and away-from-reactor handling were investigated. Materials handling flowsheets were developed along with conceptual designs for the equipment and tools required to handle and open the MSBs. The handling options were evaluated and compared to a reference case, fuel handling sequence (i.e., fuel assemblies are taken from the fuel pool, shipped to a receiving and handling facility and placed into interim storage). The main parameters analyzed are throughout, radiation dose burden and cost. In addition to evaluating the handling of MSBs, this work also evaluated handling consolidated fuel canisters (CFCs). In summary, the handling of MSBs and CFCs in the store, ship and bury fuel cycle was found to be feasible and, under some conditions, to offer significant benefits in terms of throughput, cost and safety. 14 refs., 20 figs., 24 tabs

Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America.

Science.gov (United States)

Koppel, Kadri; Higa, Federica; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; Cardinal, Paula; Di Donfrancesco, Brizio; Sosa, Miriam; Carbonell-Barrachina, Angel A; Timberg, Loreida; Chambers, Edgar

2016-09-21

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%-29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.

Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients.

Science.gov (United States)

Navarro, Daniela Abigail; Boaz, Mona; Krause, Ilan; Elis, Avishay; Chernov, Karina; Giabra, Mursi; Levy, Miriam; Giboreau, Agnes; Kosak, Sigrid; Mouhieddine, Mohamed; Singer, Pierre

2016-10-01

Reduced food intake is a frequent problem at a hospital setting, being a cause and/or consequence of malnutrition. Food presentation can affect food intake and induce nutritional benefit. To investigate the effect of improved meal presentation supported by gastronomy expertise on the food intake in adults hospitalized in internal medicine departments. Controlled before and after study. Two hundred and six newly hospitalized patients in internal medicine departments were included and divided in two groups, a) control: receiving the standard lunch from the hospital and b) experimental: receiving a lunch improved in terms of presentation by the advices received by the Institut Paul Bocuse, Ecully, Lyon, France together with the hospital kitchen of the Beilinson Hospital, without change in the composition of the meal. The amount of food left at the participants' plates was estimated using the Digital Imaging Method, which consisted in photographing the plates immediately to previous tray collection by the researcher. In addition, the nutritionDay questionnaire was used to measure other variables concerned to their food intake during hospitalization. Charlson Comorbidity Index was calculated. There was no significant difference between the groups regarding demography or Charlson Comorbidity Index. Patients who received the meal with the improved presentation showed significantly higher food intake than those who received the standard meal, despite reported loss in appetite. Participants from the experimental group left on their plate less starch (0.19 ± 0.30 vs. 0.52 + 0.41) (p  0.05). Both of the groups were asked how hungry they were before the meal and no significance was shown. More participants from the experimental group reported their meal to be tasty in comparison to those in the control group (49.5% vs. 33.7% p < 0.005). Length of stay was not different but readmission rate decreased significantly in the study group (p < 0.02) from 31.2% to 13

Nuclear fuel handling apparatus

International Nuclear Information System (INIS)

Andrea, C.; Dupen, C.F.G.; Noyes, R.C.

1977-01-01

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

Improving diet quality through food affordability and accessibility in ...

International Development Research Centre (IDRC) Digital Library (Canada)

This project proposes to improve understanding of the factors that affect food purchasing, ... analysis and consumption demand modelling), statistical analyses (tracking relative ... for municipal and national-level actions that would support healthier diets. ... The Impact of Price, Tax, and Advertising Policies on Alcohol Use in ...

Vibro-thermal disinfestor for preservation of food grains

International Nuclear Information System (INIS)

Chander, Ramesh; Dey, Chandan; Singh, Manjit

2009-01-01

Division of Remote Handling and Robotics (DRHR) along with Food Technology Division of Bhabha Atomic Research Centre has developed a simple vibro-thermal based system for disinfestations of food grains. This paper brings out the technical details of the system. (author)

Disputing taste: food pleasure as an achievement in interaction

NARCIS (Netherlands)

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

2006-01-01

While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in

Disputing taste: foods pleasure as an achievement in interaction

NARCIS (Netherlands)

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

2005-01-01

While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in

Sustainability impact assessment to improve food security of smallholders in Tanzania

Energy Technology Data Exchange (ETDEWEB)

Schindler, Jana, E-mail: jana.schindler@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); Humboldt Universität zu Berlin, Faculty of Agriculture and Horticulture, Invalidenstr. 42, 10099 Berlin (Germany); Graef, Frieder, E-mail: graef@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); König, Hannes Jochen, E-mail: hkoenig@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); Mchau, Devotha, E-mail: dvtmchau@yahoo.com [Agricultural Research Institute (ARI Hombolo/Makutupora), P. O. Box 1676, Dodoma (Tanzania, United Republic of); Saidia, Paul, E-mail: saidiapaul@gmail.com [Sokoine University of Agriculture (SUA) Morogoro, Department of Crop Science and Production, P O. Box 3005, Morogoro (Tanzania, United Republic of); Sieber, Stefan, E-mail: stefan.sieber@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Socio-Economics, Eberswalder Straße 84, 15374 Müncheberg (Germany)

2016-09-15

The objective of this paper was to assess the sustainability impacts of planned agricultural development interventions, so called upgrading strategies (UPS), to enhance food security and to identify what advantages and risks are assessed from the farmer's point of view in regards to social life, the economy and the environment. We developed a participatory methodological procedure that links food security and sustainable development. Farmers in four different case study villages in rural Tanzania chose their priority UPS. For these UPS, they assessed the impacts on locally relevant food security criteria. The positive impacts identified were mainly attributed to increased agricultural production and its related positive impacts such as increased income and improved access to necessary means to diversify the diet. However, several risks of certain UPS were also indicated by farmers, such as increased workload, high maintenance costs, higher competition among farmers, loss of traditional knowledge and social conflicts. We discussed the strong interdependence of socio-economic and environmental criteria to improve food security for small-scale farmers and analysed several trade-offs in regards to UPS choices and food security criteria. We also identified and discussed the advantages and challenges of our methodological approach. In conclusion, the participatory impact assessment on the farmer level allowed a locally specific analysis of the various positive and negative impacts of UPS on social life, the economy and the environment. We emphasize that only a development approach that considers social, economic and environmental challenges simultaneously can enhance food security.

Food waste volume and origin: Case studies in the Finnish food service sector.

Science.gov (United States)

Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

2015-12-01

We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

Use of Foodomics for Control of Food Processing and Assessing of Food Safety.

Science.gov (United States)

Josić, D; Peršurić, Ž; Rešetar, D; Martinović, T; Saftić, L; Kraljević Pavelić, S

Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required. Even though, the growing role of these high-throughput foodomic methods based on genomic, transcriptomic, proteomic, and metabolomic techniques has yet to be completely acknowledged by the regulatory agencies and bodies. The sensitivity and accuracy of these methods are superior to previously used standard analytical procedures and new methods are suitable to address a number of novel requirements posed by the food production sector and global food market. © 2017 Elsevier Inc. All rights reserved.

Exploring why junk foods are 'essential' foods and how culturally tailored recommendations improved feeding in Egyptian children.

Science.gov (United States)

Kavle, Justine A; Mehanna, Sohair; Saleh, Gulsen; Fouad, Mervat A; Ramzy, Magda; Hamed, Doaa; Hassan, Mohamed; Khan, Ghada; Galloway, Rae

2015-07-01

In Egypt, the double burden of malnutrition and rising overweight and obesity in adults mirrors the transition to westernized diets and a growing reliance on energy-dense, low-nutrient foods. This study utilized the trials of improved practices (TIPs) methodology to gain an understanding of the cultural beliefs and perceptions related to feeding practices of infants and young children 0-23 months of age and used this information to work in tandem with 150 mothers to implement feasible solutions to feeding problems in Lower and Upper Egypt. The study triangulated in-depth interviews (IDIs) with mothers participating in TIPs, with IDIs with 40 health providers, 40 fathers and 40 grandmothers to gain an understanding of the influence and importance of the role of other caretakers and health providers in supporting these feeding practices. Study findings reveal high consumption of junk foods among toddlers, increasing in age and peaking at 12-23 months of age. Sponge cakes and sugary biscuits are not perceived as harmful and considered 'ideal' common complementary foods. Junk foods and beverages often compensate for trivial amounts of food given. Mothers are cautious about introducing nutritious foods to young children because of fears of illness and inability to digest food. Although challenges in feeding nutritious foods exist, mothers were able to substitute junk foods with locally available and affordable foods. Future programming should build upon cultural considerations learned in TIPs to address sustainable, meaningful changes in infant and young child feeding to reduce junk foods and increase dietary quality, quantity and frequency. © 2014 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd.

Highly active vitrification plant remote handling operational experience and improvements

International Nuclear Information System (INIS)

Milgate, I.

1996-01-01

All the main process plant and equipment at the Sellafield Waste Vitrification Plant (WVP) is enclosed in heavily shielded concrete walled cells. There is a large quantity of relatively complex plant and equipment which must be remotely operated, maintained or replaced in-cell in a severe environment. The WVP has five in-cell polar cranes which are of modular construction to aid replacement of failed components. Each can be withdrawn into a shielded cell extension for decontamination and hands-on maintenance. The cells have a total of 80 through wall tube positions to receive Master Slave Manipulators (MSMs). The MSMs are used where possible for ''pick and place'' purposes but are often called upon to position substantial pieces of mechanical equipment and thus are subject to heavy loading and high failure rates. An inward flow of air is maintained in the active cells. The discharged air passes through a filter cell where remote damper operation filter changing and maintenance is carried out by means of a PAR3000 manipulator. A Nuclear Engineered Advanced Teleoperated Robot (Neater) swabs the vitrified product container to ensure cleanliness before storage. There is a significant arising of solid radioactive waste from replaced in-cell items which undergoes sorting and size reduction in a breakdown cell equipped with a large reciprocating saw and a hydraulic shear. Improvements to the remote handling facilities made in the light of operational experience are described. (UK)

Storage Stability and Improvement of Intermediate Moisture Foods, Phase 3

Science.gov (United States)

Labuza, T. P.

1975-01-01

Methods were determined for the improvement of shelf-life stability of intermediate moisture foods (IMF). Microbial challenge studies showed that protection against molds and Staphylococcus aureus could be achieved by a combination of antimicrobial agents, humectants and food acids. Potassium sorbate and propylene glycol gave the best results. It was also confirmed that the maximum in heat resistance shown by vegetative pathogens at intermediate water activities also occurred in a solid food. Glycols and sorbitol both achieve browning inhibition because of their action as a medium for reaction and effect on viscosity of the adsorbed phase. Chemical availability results showed rapid lysine loss before visual discoloration occurred. This is being confirmed with a biological test using Tetrahymena pyriformis W. Accelerated temperature tests show that effectiveness of food antioxidants against rancidity development can be predicted; however, the protection factor changes with temperature. BHA was found to be the best antioxidant for iron catalyzed oxidation.

Apparatus and method for handling magnetic particles in a fluid

Science.gov (United States)

Holman, David A.; Grate, Jay W.; Bruckner-Lea, Cynthia J.

2000-01-01

The present invention is an apparatus and method for handling magnetic particles suspended in a fluid, relying upon the known features of a magnetic flux conductor that is permeable thereby permitting the magnetic particles and fluid to flow therethrough; and a controllable magnetic field for the handling. The present invention is an improvement wherein the magnetic flux conductor is a monolithic porous foam.

A survey of food hygiene knowledge and attitudes among Chinese food handlers in Fong Song Tong district.

Science.gov (United States)

Tang, C H; Fong, U W

2004-01-01

The purpose of this study was to find out the knowledge and attitudes concerning food hygiene among Chinese food handlers in Fong Song Tong district, and to analyze the impact of variables on the degree of knowledge and attitudes. Face-to-face interviews were conducted within Chinese food handlers in Fong Song Tong district using a self-designed questionnaire, which contained food hygiene knowledge and attitudes. Main knowledge outcome measures included food handling, personal hygiene and legislation issues. Questionnaires were completed by 580 (72.0%) Chinese food handlers from 91% premises of the district. 71.2% Chinese food handlers could respond correctly to eight or more out of 11 knowledge questions and 1.4% respondents only achieved full scores of knowledge. Fully correct response of personal hygiene knowledge was statistically and significantly higher than food handling knowledge (phygiene education. Male respondents, age less than 30, secondary education or above, five years or more of working experience, or who had previously attended a health training within the last two years, generally performed better on the knowledge of food hygiene. Chinese food handlers working in the kitchen and owners' beliefs on 'cleaning the kitchen before getting off duty' was reasonable. Those with secondary education at least, or who had prior participation in a health training within the last two years would need more food hygiene knowledge than the people aged over 30 or who were the owners. It would be more motivated by changing the traditional training model, community-based education in an optimum situation, additional authoritative information, attitudes and intentions of learning on food hygiene.

Development and evaluation of online video teaching resources to enhance student knowledge of livestock handling.

Science.gov (United States)

Klupiec, C; Pope, S; Taylor, R; Carroll, D; Ward, M H; Celi, P

2014-07-01

To evaluate the effectiveness of online audiovisual materials to support the acquisition of animal handling skills by students of veterinary and animal science. A series of video clips (Livestock Handling modules) demonstrating livestock handling procedures was created and delivered online to students enrolled in the Faculty of Veterinary Science, University of Sydney. The effectiveness of these modules for supporting student learning was evaluated via an online survey. The survey also sought feedback on how students could be better prepared for handling livestock. The survey indicated that students found the videos a useful part of their learning experience, particularly by familiarising them with correct handling procedures and emphasising the importance of safety when handling livestock. Students also highlighted that online delivery supported flexible learning. Suggested improvements of the Livestock Handling modules centred around broadening the content of the videos and improving the user-friendliness of online access. Student feedback regarding how the Faculty could better prepare them for livestock handling was dominated by requests for more opportunities to practise animal handling using live animals. The Livestock Handling audiovisual tool is a valuable supplementary resource for developing students' proficiency in safe and effective handling of livestock. However, the results also clearly reveal a perception by students that more hands-on experience is required for acquisition of animal handling skills. These findings will inform future development of the Faculty's animal handling program. © 2014 Australian Veterinary Association.

Critical review of controlled release packaging to improve food safety and quality.

Science.gov (United States)

Chen, Xi; Chen, Mo; Xu, Chenyi; Yam, Kit L

2018-03-19

Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.

International handling of fissionable material

International Nuclear Information System (INIS)

1975-01-01

The opinion of the ministry for foreign affairs on international handling of fissionable materials is given. As an introduction a survey is given of the possibilities to produce nuclear weapons from materials used in or produced by power reactors. Principles for international control of fissionable materials are given. International agreements against proliferation of nuclear weapons are surveyed and methods to improve them are proposed. (K.K.)

Infant Weaning Foods in Jos and Environs, Nigeria

African Journals Online (AJOL)

enrich this pap, most mothers add all sorts of food items. Some of these are ground fish, half cooked egg, soya-bean, grotmd groundnut, peanut, ground. crayfish, honey and even some canned infant foods such as Nutrend"and Cere1ac°. D D. Total aerobic counts on food products reflect not only the history of handling, ...

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

Science.gov (United States)

2012-05-11

..., Center for Food Safety and Applied Nutrition (HFS-265), Food and Drug Administration, 5100 Paint Branch... sprouts, that nutrition data was submitted for irradiation doses of 6 kGy and not the petitioned maximum... Citizen also contends that FDA's statement that the ``petitioner submitted published articles and other...

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

Science.gov (United States)

2012-06-11

...: Celeste Johnston, Center for Food Safety and Applied Nutrition (HFS-265), Food and Drug Administration... Salmonella growth. According to the study's results, the recovery of viable Salmonella bacteria from the... recovery of Salmonella from control oranges that were not etched by the carbon dioxide laser. The amount of...

Food safety practices among Norwegian consumers.

Science.gov (United States)

Røssvoll, Elin Halbach; Lavik, Randi; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese; Langsrud, Solveig

2013-11-01

An informed consumer can compensate for several potential food safety violations or contaminations that may occur earlier in the food production chain. However, a consumer can also destroy the work of others in the chain by poor food handling practices, e.g., by storing chilled ready-to-eat foods at abusive temperatures. To target risk-reducing strategies, consumer groups with high-risk behavior should be identified. The aim of this study was to identify demographic characteristics associated with high-risk food handling practices among Norwegian consumers. More than 2,000 randomly selected Norwegian consumers were surveyed, and the results were analyzed with a risk-based grading system, awarding demerit points for self-reported food safety violations. The violations were categorized into groups, and an ordinary multiple linear regression analysis was run on the summarized demerit score for each group and for the entire survey group as a whole. Young and elderly men were identified as the least informed consumer groups with the most unsafe practices regarding food safety. Single persons reported poorer practices than those in a relationship. People with higher education reported poorer practices than those with lower or no education, and those living in the capital of Norway (Oslo) reported following more unsafe food practices than people living elsewhere in Norway. Men reported poorer food safety practices than women in all categories with two exceptions: parboiling raw vegetables before consumption and knowledge of refrigerator temperature. These findings suggest that risk-reducing measures should target men, and a strategy is needed to change their behavior and attitudes.

Promoting Food Safety and Food Security in Rural Tourism Destination

Directory of Open Access Journals (Sweden)

Sikhiram N.

2014-01-01

Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

New Local, National and Regional Cereal Price Indices for Improved Identification of Food Insecurity

Science.gov (United States)

Brown, Molly E.; Tondel, Fabien; Thorne, Jennifer A.; Essam, Timothy; Mann, Bristol F.; Stabler, Blake; Eilerts, Gary

2011-01-01

Large price increases over a short time period can be indicative of a deteriorating food security situation. Food price indices developed by the United Nations Food and Agriculture Organization (FAO) are used to monitor food price trends at a global level, but largely reflect supply and demand conditions in export markets. However, reporting by the United States Agency for International Development (USAID)'s Famine Early Warning Systems Network (FEWS NET) indicates that staple cereal prices in many markets of the developing world, especially in surplus-producing areas, often have a delayed and variable response to international export market price trends. Here we present new price indices compiled for improved food security monitoring and assessment, and specifically for monitoring conditions of food access across diverse food insecure regions. We found that cereal price indices constructed using market prices within a food insecure region showed significant differences from the international cereals price, and had a variable price dispersion across markets within each marketshed. Using satellite-derived remote sensing information that estimates local production and the FAO Cereals Index as predictors, we were able to forecast movements of the local or national price indices in the remote, arid and semi-arid countries of the 38 countries examined. This work supports the need for improved decision-making about targeted aid and humanitarian relief, by providing earlier early warning of food security crises.

Using a Training Video to Improve Agricultural Workers' Knowledge of On-Farm Food Safety

Science.gov (United States)

Mathiasen, Lisa; Morley, Katija; Chapman, Benjamin; Powell, Douglas

2012-01-01

A training video was produced and evaluated to assess its impact on the food safety knowledge of agricultural workers. Increasing food safety knowledge on the farm may help to improve the safety of fresh produce. Surveys were used to measure workers' food safety knowledge before and after viewing the video. Focus groups were used to determine…

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

Science.gov (United States)

2012-11-30

.... FDA-1999-F-4617 (Formerly Docket No. 1999F-5321)] Irradiation in the Production, Processing and... Administration (FDA) is amending the food additive regulations to provide for the safe use of a 4.5 kilogray (kGy... meat, meat byproducts, and certain meat food products to reduce levels of foodborne pathogens and...

Handling a challenging context: experiences of facilitating evidence-based elderly care.

Science.gov (United States)

Nygårdh, Annette; Ahlström, Gerd; Wann-Hansson, Christine

2016-03-01

To explore improvement facilitators' experiences of handling their commission to implement evidence-based practice in elderly care for frail older persons. Improvement facilitators were put in place across Sweden in a time-limited project by the government, with one part of the project being to evaluate the model before establishing this facilitation of evidence-based practice in elderly care. Two focus groups were interviewed twice. Each group comprised three respondents. The interviews were analysed using qualitative content analysis. A main theme, 'Moving forward by adjusting to the circumstances', described how the improvement facilitators handle their commitment. Five subthemes emerged: identifying barriers, keeping focus, maintaining motivation, building bridges and finding balance. The improvement facilitators' commitment is ambiguous because of unclear leadership of, and responsibility for the national investment. They have to handle leaders' different approaches and justify the need for evidence-based practice. The improvement facilitators did not reflect on the impact of programme adaptations on evidence-based practice. The findings emphasise the need for collaboration between the improvement facilitator and the nurse manager. To fully implement evidence-based practice, negotiations with current practitioners for adaptation to local conditions are necessary. Furthermore, the value of improving organisational performance needs to be rigorously communicated throughout the organisation. © 2015 The Authors. Journal of Nursing Management Published by John Wiley & Sons Ltd.

Uranium hexafluoride handling. Proceedings

Energy Technology Data Exchange (ETDEWEB)

1991-12-31

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

A model for transfer baggage handling at airports

DEFF Research Database (Denmark)

Barth, Torben C.; Timler Holm, Janus; Lindorff Larsen, Jakob

This work deals with the handling of baggage from passengers changing aircraft at an airport. The transfer baggage problem is to assign the bags from each arriving aircraft to an infeed area into the airport infrastructure. The infrastructure will then distribute the bags to the handling faciliti...... is studied and future approaches for improving robustness are discussed. The presented solution approach runs successfully as part of the operation control systems at Frankfurt Airport since 2008.......This work deals with the handling of baggage from passengers changing aircraft at an airport. The transfer baggage problem is to assign the bags from each arriving aircraft to an infeed area into the airport infrastructure. The infrastructure will then distribute the bags to the handling facilities...... and robustness. The model can be solved with a commercial MIP-solver. Furthermore, the use of the model in the dynamic environment during daily operations is introduced. The model includes two different approaches for increasing the robustness of the generated solutions. The uncertainty of the input data...

Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review.

Science.gov (United States)

Huang, Zhi; Marra, Francesco; Subbiah, Jeyamkondan; Wang, Shaojin

2018-04-13

Radio frequency (RF) heating has great potential for achieving rapid and volumetric heating in foods, providing safe and high-quality food products due to deep penetration depth, moisture self-balance effects, and leaving no chemical residues. However, the nonuniform heating problem (usually resulting in hot and cold spots in the heated product) needs to be resolved. The inhomogeneous temperature distribution not only affects the quality of the food but also raises the issue of food safety when the microorganisms or insects may not be controlled in the cold spots. The mathematical modeling for RF heating processes has been extensively studied in a wide variety of agricultural products recently. This paper presents a comprehensive review of recent progresses in computer simulation for RF heating uniformity improvement and the offered solutions to reduce the heating nonuniformity. It provides a brief introduction on the basic principle of RF heating technology, analyzes the applications of numerical simulation, and discusses the factors influencing the RF heating uniformity and the possible methods to improve heating uniformity. Mathematical modeling improves the understanding of RF heating of food and is essential to optimize the RF treatment protocol for pasteurization and disinfestation applications. Recommendations for future research have been proposed to further improve the accuracy of numerical models, by covering both heat and mass transfers in the model, validating these models with sample movement and mixing, and identifying the important model parameters by sensitivity analysis.

Improving children's menus in community restaurants: best food for families, infants, and toddlers (Best Food FITS) intervention, South Central Texas, 2010-2014.

Science.gov (United States)

Crixell, Sylvia Hurd; Friedman, Bj; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

2014-12-24

Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children's menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children's access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos's population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children's menus in local restaurants, administering owner-manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Improving menus in restaurants can be a simple step toward changing children's food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development of promotional items to support brand recognition.

Substantial improvements not seen in health behaviors following corner store conversions in two Latino food swamps

Directory of Open Access Journals (Sweden)

Alexander N. Ortega

2016-05-01

Full Text Available Abstract Background The effectiveness of food retail interventions is largely undetermined, yet substantial investments have been made to improve access to healthy foods in food deserts and swamps via grocery and corner store interventions. This study evaluated the effects of corner store conversions in East Los Angeles and Boyle Heights, California on perceived accessibility of healthy foods, perceptions of corner stores, store patronage, food purchasing, and eating behaviors. Methods Household data (n = 1686 were collected at baseline and 12- to 24-months post-intervention among residents surrounding eight stores, three of which implemented a multi-faceted intervention and five of which were comparisons. Bivariate analyses and logistic and linear regressions were employed to assess differences in time, treatment, and the interaction between time and treatment to determine the effectiveness of this intervention. Results Improvements were found in perceived healthy food accessibility and perceptions of corner stores. No changes were found, however, in store patronage, purchasing, or consumption of fruits and vegetables. Conclusions Results suggest limited effectiveness of food retail interventions on improving health behaviors. Future research should focus on other strategies to reduce community-level obesity.

Sustainable Development of Food Safety

DEFF Research Database (Denmark)

Fabech, B.; Georgsson, F.; Gry, Jørn

to food safety - Strengthen efforts against zoonoses and pathogenic microorganisms - Strengthen safe food handling and food production in industry and with consumers - Restrict the occurrence of chemical contaminants and ensure that only well-examined production aids, food additives and flavours are used...... - Strengthen scientific knowledge of food safety - Strengthen consumer knowledge The goals for sustainable development of food safety are listed from farm to fork". All of the steps and areas are important for food safety and consumer protection. Initiatives are needed in all areas. Many of the goals...... in other areas. It should be emphasized that an indicator will be an excellent tool to assess the efficacy of initiatives started to achieve a goal. Conclusions from the project are: - Sustainable development in food safety is important for humanity - Focus on the crucial goals would optimize the efforts...

Time to symptom improvement using elimination diets in non-IgE-mediated gastrointestinal food allergies.

Science.gov (United States)

Lozinsky, Adriana Chebar; Meyer, Rosan; De Koker, Claire; Dziubak, Robert; Godwin, Heather; Reeve, Kate; Dominguez Ortega, Gloria; Shah, Neil

2015-08-01

The prevalence of food allergy has increased in recent decades, and there is paucity of data on time to symptom improvement using elimination diets in non-Immunoglobulin E (IgE)-mediated food allergies. We therefore aimed to assess the time required to improvement of symptoms using a symptom questionnaire for children with non-IgE-mediated food allergies on an elimination diet. A prospective observational study was performed on patients with non-IgE-mediated gastrointestinal food allergies on an elimination diet, who completed a questionnaire that includes nine evidence-based food allergic symptoms before and after the exclusion diet. The questionnaire measured symptoms individually from 0 (no symptom) to 5 (most severe) and collectively from 0 to 45. Children were only enrolled in the study if collectively symptoms improved with the dietary elimination within 4 or 8 weeks. Data from 131 patients were analysed including 90 boys with a median age of 21 months [IQR: 7 to 66]. Based on the symptom questionnaire, 129 patients (98.4%) improved after 4-week elimination diet and only two patients improved after 8 weeks. A statistically significant difference before and after commencing the elimination diet was seen in all nine recorded symptoms (all p < 0.001), and in the median of overall score (p < 0.001). This is the first study attempting to establish time to improve after commencing the diet elimination. Almost all children in this study improved within 4 weeks of following the elimination diet, under dietary supervision. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Public say food regulatory policies to improve health in Western Australia are important: population survey results.

Science.gov (United States)

Pollard, Christina M; Daly, Alison; Moore, Michael; Binns, Colin W

2013-10-01

To investigate the level of support among Western Australian adults for food control policies to improve diet, reduce obesity and protect the environment. Attitudes towards government food control policies on food labelling, food advertising, and the supply of environmentally friendly food data were pooled from two Nutrition Monitoring Survey Series telephone surveys of 2,147 adults aged 18-64 years collected in 2009 and 2012. Descriptive and logistic regression analyses were conducted using survey module of STATA 12. The majority of adults believe it is important that government regulates food policy options under consideration: nutrition information on food labels (97% versus 2% who think it is not important); health rating on food labels (95% versus 3%); food advertising (83% versus 11%); and the supply of environmentally friendly food (86% versus 9%). Community perception is that government control or regulation of food labelling, food advertising and the supply of environmentally friendly food is important. Curbing excess weight gain and related disease burden is a public health priority. Australian governments are considering food regulatory interventions to assist the public to improve their dietary intake. These findings should provide reassurance to government officials considering these regulatory measures. © 2013 The Authors. ANZJPH © 2013 Public Health Association of Australia.

Investigating Change in Adolescent Self-Efficacy of Food Safety through Educational Interventions

Science.gov (United States)

Beavers, Amy S.; Murphy, Lindsay; Richards, Jennifer K.

2015-01-01

A successfully targeted intervention can influence food safety knowledge, attitudes, and behaviors, as well as encourage participants to recognize their own responsibility for safe food handling. This acknowledgement of an individual's responsibility and capacity to address food safety can be understood as self-efficacy of food safety (SEFS). This…

Food and Health in Rural Lebanon : Options to Improve Dietary ...

International Development Research Centre (IDRC) Digital Library (Canada)

At the same time, rural ecosystems are deteriorating due to urban encroachment, ... and policy options for improving dietary diversity, food security and health in poor and vulnerable ... Asian outlook: New growth dependent on new productivity ... IWRA/IDRC webinar on climate change and adaptive water management.

When does food refusal require professional intervention?

OpenAIRE

Dovey, Terence M.; Farrow, Claire V.; Martin, Clarissa I.; Isherwood, Elaine; Halford, Jason C.G.

2009-01-01

Food refusal can have the potential to lead to nutritional deficiencies, which increases the risk of a variety of communicable and non-communicable diseases. Deciding when food refusal requires professional intervention is complicated by the fact that there is a natural and appropriate stage in a child's development that is characterised by increased levels of rejection of both previously accepted and novel food items. Therefore, choosing to intervene is difficult, which if handled badly can ...

New technology in dietary assessment: a review of digital methods in improving food record accuracy.

Science.gov (United States)

Stumbo, Phyllis J

2013-02-01

Methods for conducting dietary assessment in the United States date back to the early twentieth century. Methods of assessment encompassed dietary records, written and spoken dietary recalls, FFQ using pencil and paper and more recently computer and internet applications. Emerging innovations involve camera and mobile telephone technology to capture food and meal images. This paper describes six projects sponsored by the United States National Institutes of Health that use digital methods to improve food records and two mobile phone applications using crowdsourcing. The techniques under development show promise for improving accuracy of food records.

Food preferences and mound-building behaviour of the mound-building mice Mus spicilegus

Science.gov (United States)

Hölzl, Michaela; Krištofík, Ján; Darolová, Alžbeta; Hoi, Herbert

2011-10-01

Optimal foraging strategies and food choice are influenced by various factors, e.g. availability, size and caloric content of the food type and predation risk. However, food choice criteria may change when food is not eaten immediately but has to be carried to a storage site for later use. For example, handling time in terms of harvesting and transport time should be optimized, particularly when the risk of predation is high. Thus, it is not clear whether food selected by hoarding animals reflects their food preference due to intrinsic features of the food type, e.g. size, caloric or lipid content, or whether the food type selected is a compromise that also considers the handling time required for harvesting and transport. We investigate this question in relation to food hoarding behaviour in mound-building mice. In autumn, mound-building mice Mus spicilegus collect seeds and other plant material and cover it with soil. Such above-ground storage is quite unusual for rodents. Here, we investigated whether there is a relationship between the seed species preferred as building materials and those preferred for food. We conducted a seed preference test using three most collected weed species for mound building. Controlling factors like food availability or predation risk, mice prefer Setaria spp. as food, although Amaranthus spp. and Chenopodium spp. were preferentially harvested and stored. By including the availability of the three species, our experimental results were confirmed, namely, a clear preference for Setaria spp. Also, handling time and seed size revealed to influence plant choice.

Ergonomics intervention in manual handling of oxygen

Directory of Open Access Journals (Sweden)

M Motamedzadeh

2013-05-01

Conclusion: With the implementation of ergonomic intervention is casting unit, the risk of exposure to musculoskeletal disorders caused by manual handling of oxygen cylinders was eliminated and safety of employees against the risk of explosion of the cylinders in comparison with before the intervention was improved.

Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

Science.gov (United States)

California State Dept. of Education, Sacramento.

Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…

Recent fuel handling experience in Canada

International Nuclear Information System (INIS)

Welch, A.C.

1991-01-01

For many years, good operation of the fuel handling system at Ontario Hydro's nuclear stations has been taken for granted with the unavailability of the station arising from fuel handling system-related problems usually contributing less than one percent of the total unavailability of the stations. While the situation at the newer Hydro stations continues generally to be good (with the specific exception of some units at Pickering B) some specific and some general problems have caused significant loss of availability at the older plants (Pickering A and Bruce A). Generally the experience at the 600 MWe units in Canada has also continued to be good with Point Lepreau leading the world in availability. As a result of working to correct identified deficiencies, there were some changes for the better as some items of equipment that were a chronic source of trouble were replaced with improved components. In addition, the fuel handling system has been used three times as a delivery system for large-scale non destructive examination of the pressure tubes, twice at Bruce and once at Pickering and performing these inspections this way has saved many days of reactor downtime. Under COG there are several programs to develop improved versions of some of the main assemblies of the fuelling machine head. This paper will generally cover the events relating to Pickering in more detail but will describe the problems with the Bruce Fuelling Machine Bridges since the 600 MW 1P stations have a bridge drive arrangement that is somewhat similar to Bruce

Improving food and agricultural production. Thailand. Project findings and recommendations

International Nuclear Information System (INIS)

1992-01-01

This document is the terminal report of a United Nations Development Program project to improve food and agricultural production in Thailand by means of nuclear and related technology. The project resulted in improved mutant material to be made available to plant breeders as well as in reports and recommendations on soil-water-plant management practices and livestock management. An additional benefit has been the specialized training that has been provided to many researchers in the country through the project

Food assistance is associated with improved body mass index, food security and attendance at clinic in an HIV program in central Haiti: a prospective observational cohort study

Directory of Open Access Journals (Sweden)

Ivers Louise C

2010-08-01

Full Text Available Abstract Background Few data are available to guide programmatic solutions to the overlapping problems of undernutrition and HIV infection. We evaluated the impact of food assistance on patient outcomes in a comprehensive HIV program in central Haiti in a prospective observational cohort study. Methods Adults with HIV infection were eligible for monthly food rations if they had any one of: tuberculosis, body mass index (BMI 2, CD4 cell count 3 (in the prior 3 months or severe socio-economic conditions. A total of 600 individuals (300 eligible and 300 ineligible for food assistance were interviewed before rations were distributed, at 6 months and at 12 months. Data collected included demographics, BMI and food insecurity score (range 0 - 20. Results At 6- and 12-month time-points, 488 and 340 subjects were eligible for analysis. Multivariable analysis demonstrated that at 6 months, food security significantly improved in those who received food assistance versus who did not (-3.55 vs -0.16; P Conclusions Food assistance was associated with improved food security, increased BMI, and improved adherence to clinic visits at 6 and 12 months among people living with HIV in Haiti and should be part of routine care where HIV and food insecurity overlap.

Ergonomics and comfort in lawn mower handle positioning: An evaluation of handle geometry.

Science.gov (United States)

Lowndes, Bethany R; Heald, Elizabeth A; Hallbeck, M Susan

2015-11-01

Hand operation accompanied with any combination of large forces, awkward positions and repetition may lead to upper limb injury or illness and may be exacerbated by vibration. Commercial lawn mowers expose operators to these factors during actuation of hand controls and therefore may be a health concern. A nontraditional lawn mower control system may decrease upper limb illnesses and injuries through more neutral hand and body positioning. This study compared maximum grip strength in twelve different orientations (3 grip spans and 4 positions) and evaluated self-described comfortable handle positions. The results displayed force differences between nontraditional (X) and both vertical (V) and pistol (P) positions (p < 0.0001) and among the different grip spans (p < 0.0001). Based on these results, recommended designs should incorporate a tilt between 45 and 70°, handle rotations between 48 and 78°, and reduced force requirements or decreased grip spans to improve user health and comfort. Copyright © 2015 Elsevier Ltd and The Ergonomics Society. All rights reserved.

Trends and advances in food analysis by real-time polymerase chain reaction.

Science.gov (United States)

Salihah, Nur Thaqifah; Hossain, Mohammad Mosharraf; Lubis, Hamadah; Ahmed, Minhaz Uddin

2016-05-01

Analyses to ensure food safety and quality are more relevant now because of rapid changes in the quantity, diversity and mobility of food. Food-contamination must be determined to maintain health and up-hold laws, as well as for ethical and cultural concerns. Real-time polymerase chain reaction (RT-PCR), a rapid and inexpensive quantitative method to detect the presence of targeted DNA-segments in samples, helps in determining both accidental and intentional adulterations of foods by biological contaminants. This review presents recent developments in theory, techniques, and applications of RT-PCR in food analyses, RT-PCR addresses the limitations of traditional food analyses in terms of sensitivity, range of analytes, multiplexing ability, cost, time, and point-of-care applications. A range of targets, including species of plants or animals which are used as food ingredients, food-borne bacteria or viruses, genetically modified organisms, and allergens, even in highly processed foods can be identified by RT-PCR, even at very low concentrations. Microfluidic RT-PCR eliminates the separate sample-processing step to create opportunities for point-of-care analyses. We also cover the challenges related to using RT-PCR for food analyses, such as the need to further improve sample handling.

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

Directory of Open Access Journals (Sweden)

Craig W. Hedberg

2013-08-01

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

From alternative Agriculture to the Food Industry

DEFF Research Database (Denmark)

Nielsen, Thorkild; Kristensen, Niels Heine

1997-01-01

for organic agriculture over the last decade.Organic food production is now developing fast in some EU member states. This recent development is not only marked by more positive attitudes towards organic products from the food industry but also by an increasing need for a matching response in terms of food...... policy. Relevance: The EU regulation 2092/91/EEC is mainly focused on organic agriculture, but as the food industryenters this field the need emerges for a more specific interpretation, development and implementation of the organic principles and methods in processing, handling and distribution. Whether...

Biosecurity and yield improvement technologies are strategic complements in the fight against food insecurity.

Directory of Open Access Journals (Sweden)

David C Cook

Full Text Available The delivery of food security via continued crop yield improvement alone is not an effective food security strategy, and must be supported by pre- and post-border biosecurity policies to guard against perverse outcomes. In the wake of the green revolution, yield gains have been in steady decline, while post-harvest crop losses have increased as a result of insufficiently resourced and uncoordinated efforts to control spoilage throughout global transport and storage networks. This paper focuses on the role that biosecurity is set to play in future food security by preventing both pre- and post-harvest losses, thereby protecting crop yield. We model biosecurity as a food security technology that may complement conventional yield improvement policies if the gains in global farm profits are sufficient to offset the costs of implementation and maintenance. Using phytosanitary measures that slow global spread of the Ug99 strain of wheat stem rust as an example of pre-border biosecurity risk mitigation and combining it with post-border surveillance and invasive alien species control efforts, we estimate global farm profitability may be improved by over US$4.5 billion per annum.

A unified framework for developing effective hygiene procedures for hands, environmental surfaces and laundry in healthcare, domestic, food handling and other settings

Science.gov (United States)

Bloomfield, Sally F.; Carling, Philip C.; Exner, Martin

2017-01-01

Hygiene procedures for hands, surfaces and fabrics are central to preventing spread of infection in settings including healthcare, food production, catering, agriculture, public settings, and home and everyday life. They are used in situations including hand hygiene, clinical procedures, decontamination of environmental surfaces, respiratory hygiene, food handling, laundry hygiene, toilet hygiene and so on. Although the principles are common to all, approaches currently used in different settings are inconsistent. A concern is the use of inconsistent terminology which is misleading, especially to people we need to communicate with such as the public or cleaning professionals. This paper reviews the data on current approaches, alongside new insights to developing hygiene procedures. Using this data, we propose a more scientifically-grounded framework for developing procedures that maximize protection against infection, based on consistent principles and terminology, and applicable across all settings. A key feature is use of test models which assess the state of surfaces after treatment rather than product performance alone. This allows procedures that rely on removal of microbes to be compared with those employing chemical or thermal inactivation. This makes it possible to ensure that a consistent “safety target level” is achieved regardless of the type of procedure used, and allows us deliver maximum health benefit whilst ensuring prudent usage of antimicrobial agents, detergents, water and energy. PMID:28670508

Product reformulation in the food system to improve food safety. Evaluation of policy interventions.

Science.gov (United States)

Marotta, Giuseppe; Simeone, Mariarosaria; Nazzaro, Concetta

2014-03-01

The objective of this study is to understand the level of attention that the consumer awards to a balanced diet and to product ingredients, with a twofold purpose: to understand whether food product reformulation can generate a competitive advantage for companies that practice it and to evaluate the most appropriate policy interventions to promote a healthy diet. Reformulation strategy, in the absence of binding rules, could be generated by consumers. Results from qualitative research and from empirical analysis have shown that the question of health is a latent demand influenced by two main factors: a general lack of information, and the marketing strategies adopted by companies which bring about an increase in the information asymmetry between producers and consumers. In the absence of binding rules, it is therefore necessary that the government implement information campaigns (food education) aimed at increasing knowledge regarding the effects of unhealthy ingredients, in order to inform and improve consumer choice. It is only by means of widespread information campaigns that food product reformulation can become a strategic variable and allow companies to gain a competitive advantage. This may lead to virtuous results in terms of reducing the social costs related to an unhealthy diet. Copyright © 2013 Elsevier Ltd. All rights reserved.

Preparing School Personnel to Assist Students with Life-Threatening Food Allergies.

Science.gov (United States)

Hay, Genevieve H.; And Others

1994-01-01

Knowledge of and preparation for life-threatening food allergies will enable school personnel to better respond to students who have severe allergic reactions. Given the high incidence of food-related anaphylaxis in public places, teachers and school personnel should be aware of and prepared to handle severe food allergy reactions. (SM)

FOOD QUALITY AND SAFETY ASSURANCE IN TERMS OF LOSS AND WASTE LIMITATION

Directory of Open Access Journals (Sweden)

Maria Śmiechowska

2016-06-01

Full Text Available One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards.  The access to safe and appropriate food is not the same everywhere.  Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air. 

Food and Health in Rural Lebanon : Options to Improve Dietary ...

International Development Research Centre (IDRC) Digital Library (Canada)

22 mars 2009 ... The overall goal is to devise practical interventions and policy options for improving dietary diversity, food security and health in poor and vulnerable Lebanese ... L'honorable Chrystia Freeland, ministre du Commerce international, a annoncé le lancement d'un nouveau projet financé par le Centre de ...

Quality improvement in food value chains: searching for integrated solutions

NARCIS (Netherlands)

Bijman, J.; Bitzer, V.

2016-01-01

Quality improvement in food value chains offers both opportunities and challenges for farmers in Africa. This chapter introduces the key concepts that are used in the studies presented in this book. It also provides a short description of each of the chapters. Quality is an elusive concept. It has a

Could targeted food taxes improve health?

Science.gov (United States)

Mytton, Oliver; Gray, Alastair; Rayner, Mike; Rutter, Harry

2007-08-01

To examine the effects on nutrition, health and expenditure of extending value added tax (VAT) to a wider range of foods in the UK. A model based on consumption data and elasticity values was constructed to predict the effects of extending VAT to certain categories of food. The resulting changes in demand, expenditure, nutrition and health were estimated. Three different tax regimens were examined: (1) taxing the principal sources of dietary saturated fat; (2) taxing foods defined as unhealthy by the SSCg3d nutrient scoring system; and (3) taxing foods in order to obtain the best health outcome. Consumption patterns and elasticity data were taken from the National Food Survey of Great Britain. The health effects of changing salt and fat intake were from previous meta-analyses. (1) Taxing only the principal sources of dietary saturated fat is unlikely to reduce the incidence of cardiovascular disease because the reduction in saturated fat is offset by a rise in salt consumption. (2) Taxing unhealthy foods, defined by SSCg3d score, might avert around 2,300 deaths per annum, primarily by reducing salt intake. (3) Taxing a wider range of foods could avert up to 3,200 cardiovascular deaths in the UK per annum (a 1.7% reduction). Taxing foodstuffs can have unpredictable health effects if cross-elasticities of demand are ignored. A carefully targeted fat tax could produce modest but meaningful changes in food consumption and a reduction in cardiovascular disease.

Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

Science.gov (United States)

Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

2010-06-01

Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

Organizing the pantry: cache management improves quality of overwinter food stores in a montane mammal

Science.gov (United States)

Jakopak, Rhiannon P.; Hall, L. Embere; Chalfoun, Anna D.

2017-01-01

Many mammals create food stores to enhance overwinter survival in seasonal environments. Strategic arrangement of food within caches may facilitate the physical integrity of the cache or improve access to high-quality food to ensure that cached resources meet future nutritional demands. We used the American pika (Ochotona princeps), a food-caching lagomorph, to evaluate variation in haypile (cache) structure (i.e., horizontal layering by plant functional group) in Wyoming, United States. Fifty-five percent of 62 haypiles contained at least 2 discrete layers of vegetation. Adults and juveniles layered haypiles in similar proportions. The probability of layering increased with haypile volume, but not haypile number per individual or nearby forage diversity. Vegetation cached in layered haypiles was also higher in nitrogen compared to vegetation in unlayered piles. We found that American pikas frequently structured their food caches, structured caches were larger, and the cached vegetation in structured piles was of higher nutritional quality. Improving access to stable, high-quality vegetation in haypiles, a critical overwinter food resource, may allow individuals to better persist amidst harsh conditions.

Substantial improvements not seen in health behaviors following corner store conversions in two Latino food swamps

OpenAIRE

Ortega, Alexander N.; Albert, Stephanie L.; Chan-Golston, Alec M.; Langellier, Brent A.; Glik, Deborah C.; Belin, Thomas R.; Garcia, Rosa Elena; Brookmeyer, Ron; Sharif, Mienah Z.; Prelip, Michael L.

2016-01-01

Background The effectiveness of food retail interventions is largely undetermined, yet substantial investments have been made to improve access to healthy foods in food deserts and swamps via grocery and corner store interventions. This study evaluated the effects of corner store conversions in East Los Angeles and Boyle Heights, California on perceived accessibility of healthy foods, perceptions of corner stores, store patronage, food purchasing, and eating behaviors. Methods Household data ...

21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

Challenges And Lessons Learned From Communities Using Evidence To Adopt Strategies To Improve Healthy Food Environments.

Science.gov (United States)

Willems Van Dijk, Julie A; Catlin, Bridget; Cofsky, Abbey; Carroll, Carrie

2015-11-01

Communities across the United States are increasingly tackling the complex task of changing their local environments and cultures to improve access to and consumption of healthy food. Communities that have received the Robert Wood Johnson Foundation Culture of Health Prize have deployed numerous evidence-informed strategies to enhance their local food environments. Their experiences can provide lessons for other communities working to improve health. In this article we examine how the prize-winning communities worked in a multidisciplinary collective manner to implement evidence-based strategies, deployed suites of strategies to expand the reach of food-related work, balanced evidence against innovation, and measured their own progress. Most of the communities also faced challenges in using evidence effectively to implement strategies to promote healthy food environments. Policy makers can accelerate the adoption of evidence-informed approaches related to food and health by embedding them in program standards and funding requirements. Establishing opportunities for ongoing training to enhance community practitioners' evaluation skills and collaborative leadership would also improve the effectiveness of community implementation of these strategies. Project HOPE—The People-to-People Health Foundation, Inc.

Contamination of Ethiopian paper currency notes from various food ...

African Journals Online (AJOL)

Contamination rate of Ethiopian paper currency notes handled by various food handlers with E. coli and antimicrobial susceptibility was assessed. A total of 384 Ethiopian Birr (ETB) notes were randomly sampled from meat handlers at butchers, bread and the related food handlers at cafeteria, fruit and vegetables handlers ...

Confinement facilities for handling plutonium

International Nuclear Information System (INIS)

Maraman, W.J.; McNeese, W.D.; Stafford, R.G.

1975-01-01

Plutonium handling on a multigram scale began in 1944. Early criteria, equipment, and techniques for confining contamination have been superseded by more stringent criteria and vastly improved equipment and techniques for in-process contamination control, effluent air cleaning and treatment of liquid wastes. This paper describes the evolution of equipment and practices to minimize exposure of workers and escape of contamination into work areas and into the environment. Early and current contamination controls are compared. (author)

21 CFR 179.39 - Ultraviolet radiation for the processing and treatment of food.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ultraviolet radiation for the processing and..., PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.39 Ultraviolet radiation for the processing and treatment of food. Ultraviolet radiation for the processing and treatment of food may be...

Occupational exposure to Aspergillus and aflatoxins among food-grain workers in India.

Science.gov (United States)

Malik, Abida; Ali, Sana; Shahid, Mohd; Bhargava, Rakesh

2014-01-01

Aflatoxins are a metabolite of Aspergillus molds and are widespread in the natural environment. Workers who handle food grains are at increased risk of exposure to aflatoxins and subsequently certain respiratory conditions. In India, more than half of the employed population is engaged in some type of agricultural work, yet little known about the respiratory problems as a result of exposure to aflatoxins among workers who handle food grains in India. The aim of this study was to determine the risk of occupational exposure to aflatoxins in food-grain workers compared to workers who are not occupationally exposed to food grains. Bronchoalveolar lavage (BAL) and serum samples from 46 food-grain workers and 44 non-food-grain workers were analyzed for the presence of aflatoxins. Microscopy and culture of BAL samples were performed to detect Aspergillus species. Aflatoxins were detected in 32·6% of the food-grain workers and 9·1% of non food grain workers (Pworkers and 11·4% of non-food-grain workers had chronic respiratory symptoms. Occupational exposure to aflatoxins in food-grain workers was found to be associated with the increased presence of respiratory symptoms.

The effectiveness of an interactive system of decision-making in the food resources supply system

Directory of Open Access Journals (Sweden)

Valeriy Aleksandrovich Klyukach

2011-12-01

Full Text Available The paper considers the possibility of using modern information technologies in the executive bodies of Moscow and the federal center in the management of wholesale food complex of a metropolis. It is noted that a necessary condition for the effective functioning of all subjects of the wholesale food market of the city, including control structures, is their complete informational provision. A complex of measures aimed at implementation of informational systems into the management of activities in an urban structure. It is proven that the introduction of an information-analytical system as a tool for solving problems of food security in Moscow accelerates and improves the handling of the food market of the city, plus the trends and prospects of its development: the volume of deliveries and sales of goods, prices, and availability of inventory from manufacturers and wholesalers etc. We present architecture of information-analytical system of wholesale food market as a spatially distributed system.

Public say food regulatory policies to improve health in Western Australia are important: population survey results

OpenAIRE

Pollard, Christina M; Daly, Alison; Moore, Michael; Binns, Colin W

2013-01-01

Objective To investigate the level of support among Western Australian adults for food control policies to improve diet, reduce obesity and protect the environment. Methods Attitudes towards government food control policies on food labelling, food advertising, and the supply of environmentally friendly food data were pooled from two Nutrition Monitoring Survey Series telephone surveys of 2,147 adults aged 18?64 years collected in 2009 and 2012. Descriptive and logistic regression analyses wer...

High School Students' Recommendations to Improve School Food Environments: Insights From a Critical Stakeholder Group.

Science.gov (United States)

Asada, Yuka; Hughes, Alejandro G; Read, Margaret; Schwartz, Marlene B; Chriqui, Jamie F

2017-11-01

The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards. Students are most affected by efforts to improve the school food environment; yet, few studies directly include students. This study examined high school students' experiences of school meal reform to gain insight into implementation recommendations. We conducted 5 focus groups with high school students (N = 15) from high schools across 9 states. We also conducted follow-up interviews to further explore personal experiences. Focus groups and interview transcripts were coded and organized in Atlas.ti v7 by analysts, following principles of constant comparative analysis. Students reported overall positive perceptions of the revised school meal standards and supported continued efforts to improve the food environment. Recommendations to improve the food environment included engaging students, focusing on the quality and palatability of meal items, moving toward scratch-cooking, and addressing cafeteria infrastructure. Students' recommendations point to opportunities where school districts, as well as local, state, and federal organizations can work to improve the school food environment. Their insights are directly relevant to USDA's recently released Local School Wellness Policy final rule, of which school meal standards are one provision. © 2017, American School Health Association.

Full scale tests on remote handled FFTF fuel assembly waste handling and packaging

International Nuclear Information System (INIS)

Allen, C.R.; Cash, R.J.; Dawson, S.A.; Strode, J.N.

1986-01-01

Handling and packaging of remote handled, high activity solid waste fuel assembly hardware components from spent FFTF reactor fuel assemblies have been evaluated using full scale components. The demonstration was performed using FFTF fuel assembly components and simulated components which were handled remotely using electromechanical manipulators, shielding walls, master slave manipulators, specially designed grapples, and remote TV viewing. The testing and evaluation included handling, packaging for current and conceptual shipping containers, and the effects of volume reduction on packing efficiency and shielding requirements. Effects of waste segregation into transuranic (TRU) and non-transuranic fractions also are discussed

Improving safety-related knowledge, attitude and practices of nurses handling cytotoxic anticancer drug: pharmacists' experience in a general hospital, Malaysia.

Science.gov (United States)

Keat, Chan Huan; Sooaid, Nor Suhada; Yun, Cheng Yi; Sriraman, Malathi

2013-01-01

An increasing trend of cytotoxic drug use, mainly in cancer treatment, has increased the occupational exposure among the nurses. This study aimed to assess the change of nurses' safety-related knowledge as well as attitude levels and subsequently to assess the change of cytotoxic drug handling practices in wards after a series of pharmacist-based interventions. This prospective interventional study with a before and after design requested a single group of 96 nurses in 15 wards actively providing chemotherapy to answer a self-administered questionnaire. A performance checklist was then used to determine the compliance of all these wards with the recommended safety measures. The first and second assessments took 2 months respectively with a 9-month intervention period. Pharmacist-based interventions included a series of technical, educational and administrative support measures consisting of the initiation of closed-system cytotoxic drug reconstitution (CDR) services, courses, training workshops and guideline updates. The mean age of nurses was 32.2∓6.19 years. Most of them were female (93.8%) and married (72.9%). The mean knowledge score of nurses was significantly increased from 45.5∓10.52 to 73.4∓8.88 out of 100 (p<0.001) at the end of the second assessment. Overall, the mean practice score among the wards was improved from 7.6∓5.51 to 15.3∓2.55 out of 20 (p<0.001). The pharmacist-based interventions improved the knowledge, attitude and safe practices of nurses in cytotoxic drug handling. Further assessment may help to confirm the sustainability of the improved practices.

Pallet irradiators for food processing

International Nuclear Information System (INIS)

McKinnon, R.G.; Chu, R.D.H.

1985-01-01

This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation 'service' business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed. (author)

Combining Ground-Truthing and Technology to Improve Accuracy in Establishing Children's Food Purchasing Behaviors.

Science.gov (United States)

Coakley, Hannah Lee; Steeves, Elizabeth Anderson; Jones-Smith, Jessica C; Hopkins, Laura; Braunstein, Nadine; Mui, Yeeli; Gittelsohn, Joel

Developing nutrition-focused environmental interventions for youth requires accurate assessment of where they purchase food. We have developed an innovative, technology-based method to improve the accuracy of food source recall among children using a tablet PC and ground-truthing methodologies. As part of the B'more Healthy Communties for Kids study, we mapped and digitally photographed every food source within a half-mile radius of 14 Baltimore City recreation centers. This food source database was then used with children from the surrounding neighborhoods to search for and identify the food sources they frequent. This novel integration of traditional data collection and technology enables researchers to gather highly accurate information on food source usage among children in Baltimore City. Funding is provided by the NICHD U-54 Grant #1U54HD070725-02.

Improving Children’s Menus in Community Restaurants: Best Food for Families, Infants, and Toddlers (Best Food FITS) Intervention, South Central Texas, 2010–2014

Science.gov (United States)

Friedman, BJ; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

2014-01-01

Background Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children’s menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children’s access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. Community Context San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos’s population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. Methods This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children’s menus in local restaurants, administering owner–manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Outcome Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Interpretation Improving menus in restaurants can be a simple step toward changing children’s food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development

HACCP based quality assurance systems for organic food production systems

OpenAIRE

Knight, C.; Stanley, R.

2007-01-01

HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector.

Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1988-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide

Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1992-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general , governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food , and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide

Fort St. Vrain fuel-handling system RAM analysis

International Nuclear Information System (INIS)

Azizi, S.M.; Berg, G.E.; Burton, J.H.; Durand, R.E.; Larson, E.M.; Pepe, D.J.; Rutherford, P.D.; Novachek, F.J.

1989-01-01

Public Service of Company of Colorado (PSC) is planning to decommission its Fort St. Vrain plant in 1990. This requires removal of 1,500 separate assemblies from the core. With the low historical availability of the fuel-handling system (FHS), defueling time was estimated at 36 months. With plant expenses of approximately $1.6 million per month during defueling, this would mean a schedule cost of $58 million. With their contractor, Rockwell International, PSC embarked on a reliability, availability, and maintainability (RAM) analysis to reduce projected defueling time. Key elements included (a) estimating availability of the FHS using a limited historical record, (b) assessing the defueling critical path, and (c) proposing and evaluating design/operational improvements. The most cost-effective improvements are being implemented and are expected to provide a reduction of >18 months in schedule and a net savings of $20 to 25 million. The paper describes the FHS design and operation, major problems associated with fuel-handling operations, and results and recommendations

Protecting worker health and safety using remote handling systems

International Nuclear Information System (INIS)

Dennison, D.K.; Merrill, R.D.; Reed, R.K.

1995-03-01

Lawrence Livermore National Laboratory (LLNL) is currently developing and installing two large-scale, remotely controlled systems for use in improving worker health and safety by minimizing exposure to hazardous and radioactive materials. The first system is a full-scale liquid feed system for use in delivering chemical reagents to LLNL's existing aqueous low-level radioactive and mixed waste treatment facility (Tank Farm). The Tank Farm facility is used to remove radioactive and toxic materials in aqueous wastes prior to discharge to the City of Livermore Water Reclamation Plant (LWRP), in accordance with established discharge limits. Installation of this new reagent feed system improves operational safety and process efficiency by eliminating the need to manually handle reagents used in the treatment processes. This was done by installing a system that can inject precisely metered amounts of various reagents into the treatment tanks and can be controlled either remotely or locally via a programmable logic controller (PLC). The second system uses a robotic manipulator to remotely handle, characterize, process, sort, and repackage hazardous wastes containing tritium. This system uses an IBM-developed gantry robot mounted within a special glove box enclosure designed to isolate tritiated wastes from system operators and minimize the potential for release of tritium to the atmosphere. Tritiated waste handling is performed remotely, using the robot in a teleoperational mode for one-of-a-kind functions and in an autonomous mode for repetitive operations. The system is compatible with an existing portable gas cleanup unit designed to capture any gas-phase tritium inadvertently released into the glove box during waste handling

Remote automated material handling of radioactive waste containers

International Nuclear Information System (INIS)

Greager, T.M.

1994-09-01

To enhance personnel safety, improve productivity, and reduce costs, the design team incorporated a remote, automated stacker/retriever, automatic inspection, and automated guidance vehicle for material handling at the Enhanced Radioactive and Mixed Waste Storage Facility - Phase V (Phase V Storage Facility) on the Hanford Site in south-central Washington State. The Phase V Storage Facility, scheduled to begin operation in mid-1997, is the first low-cost facility of its kind to use this technology for handling drums. Since 1970, the Hanford Site's suspect transuranic (TRU) wastes and, more recently, mixed wastes (both low-level and TRU) have been accumulating in storage awaiting treatment and disposal. Currently, the Hanford Site is only capable of onsite disposal of radioactive low-level waste (LLW). Nonradioactive hazardous wastes must be shipped off site for treatment. The Waste Receiving and Processing (WRAP) facilities will provide the primary treatment capability for solid-waste storage at the Hanford Site. The Phase V Storage Facility, which accommodates 27,000 drum equivalents of contact-handled waste, will provide the following critical functions for the efficient operation of the WRAP facilities: (1) Shipping/Receiving; (2) Head Space Gas Sampling; (3) Inventory Control; (4) Storage; (5) Automated/Manual Material Handling

Ergonomic material-handling device

Science.gov (United States)

Barsnick, Lance E.; Zalk, David M.; Perry, Catherine M.; Biggs, Terry; Tageson, Robert E.

2004-08-24

A hand-held ergonomic material-handling device capable of moving heavy objects, such as large waste containers and other large objects requiring mechanical assistance. The ergonomic material-handling device can be used with neutral postures of the back, shoulders, wrists and knees, thereby reducing potential injury to the user. The device involves two key features: 1) gives the user the ability to adjust the height of the handles of the device to ergonomically fit the needs of the user's back, wrists and shoulders; and 2) has a rounded handlebar shape, as well as the size and configuration of the handles which keep the user's wrists in a neutral posture during manipulation of the device.

The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

International Nuclear Information System (INIS)

Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon

1994-07-01

With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer

Trends in remote handling device development

International Nuclear Information System (INIS)

Raimondi, T.

1991-01-01

A brief review is given of studies on layouts and methods for handling some major components requiring remote maintenance in future fusion reactors: Neutral sources and beam lines, the blanket, divertor plates, armour tiles and vacuum pumps. Comparison is made to problems encountered in JET, methods and equipment used and development work done there. Areas requiring development and research are outlined. These include topics which are the subject of papers presented here, such as dynamic studies and control of transporters, improvements to the man-machine interface and hot cell equipment. A variety of other topics where effort is needed are also mentioned: Environmental tolerance of components and equipment, TV viewing and compensation of viewing difficulties with aids such as computer graphics and image processing, safety assessment, computer aids for remote manipulation, remote cutting and welding techniques, routine in-vessel inspection methods and selection of connectors and flanges for remote handling. (orig.)

Food safety knowledge and practice among child caregivers in Ijebu ...

African Journals Online (AJOL)

6.7±1.3), poor safety knowledge of changing baby clothing (6.5±1.0), safe food handling and preparation 4.6±0.6, cross contamination and hand washing techniques (4.2±0). They also had poor food safety practice on hand washing practice ...

Suggested improvements for the allergenicity assessment of genetically modified plants used in foods.

Science.gov (United States)

Goodman, Richard E; Tetteh, Afua O

2011-08-01

Genetically modified (GM) plants are increasingly used for food production and industrial applications. As the global population has surpassed 7 billion and per capita consumption rises, food production is challenged by loss of arable land, changing weather patterns, and evolving plant pests and disease. Previous gains in quantity and quality relied on natural or artificial breeding, random mutagenesis, increased pesticide and fertilizer use, and improved farming techniques, all without a formal safety evaluation. However, the direct introduction of novel genes raised questions regarding safety that are being addressed by an evaluation process that considers potential increases in the allergenicity, toxicity, and nutrient availability of foods derived from the GM plants. Opinions vary regarding the adequacy of the assessment, but there is no documented proof of an adverse effect resulting from foods produced from GM plants. This review and opinion discusses current practices and new regulatory demands related to food safety.

Occupational food-related hand dermatoses seen over a 10-year period

DEFF Research Database (Denmark)

Vester, Lotte; Thyssen, Jacob P; Menné, Torkil

2012-01-01

. A suggestion for diagnostic criteria is presented. Frequent risk occupations were cooking in restaurants, baking, and kitchen work. Substantially more patients reacted in skin prick testing with fresh foods than with food extracts. Conclusion. Protein contact dermatitis is a frequent disorder among patients...... who professionally handle foods, and should be considered to be a distinct clinical entity. When diagnosing protein contact dermatitis and in other food-related skin prick testing procedures, it is important to include fresh foods....

Evaluation of Two Methods in Food Hygiene

OpenAIRE

Rodrigues, Diandra Graciela; Centro Universitário de Votuporanga - UNIFEV; Silva, Nayara Bessa Martins da; Centro Universitário de Votuporanga - UNIFEV; Rezende, Catia; Centro Universitário de Votuporanga - UNIFEV; Jacobucci, Helaine Beatriz; Centro Universitário de Votuporanga - UNIFEV; Fontana, Eloni Aparecida; Centro Universitário de Votuporanga - UNIFEV

2011-01-01

Microorganisms in food may be a risk to human health. Pathogenic microorganisms reach food by several routes, always indicating poor hygiene during production, storage, processing, distribution and handling at the household level. Current analysis investigates two techniques (water and soap and sodium hypochlorite) used in washing fruits and vegetables to remove fecal or total coliforms. Samples of grape, pear, apple, guava, tomato and lettuces were obtained from commercial establishments in ...

Collaborating toward improving food security in Nunavut.

Science.gov (United States)

Wakegijig, Jennifer; Osborne, Geraldine; Statham, Sara; Issaluk, Michelle Doucette

2013-01-01

Community members, Aboriginal organizations, public servants and academics have long been describing a desperate situation of food insecurity in the Eastern Canadian Arctic. The Nunavut Food Security Coalition, a partnership of Inuit Organizations and the Government of Nunavut, is collaborating to develop a territorial food security strategy to address pervasive food insecurity in the context of poverty reduction. The Nunavut Food Security Coalition has carried out this work using a community consultation model. The research was collected through community visits, stakeholder consultation and member checking at the Nunavut Food Security Symposium. In this paper, we describe a continuous course of action, based on community engagement and collective action, that has led to sustained political interest in and public mobilization around the issue of food insecurity in Nunavut. The process described in this article is a unique collaboration between multiple organizations that has led to the development of a sustainable partnership that will inform policy development while representing the voice of Nunavummiut.

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements.

Science.gov (United States)

Corradini, Maria G

2018-03-25

The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.

Vestibule and Cask Preparation Mechanical Handling Calculation

International Nuclear Information System (INIS)

Ambre, N.

2004-01-01

The scope of this document is to develop the size, operational envelopes, and major requirements of the equipment to be used in the vestibule, cask preparation area, and the crane maintenance area of the Fuel Handling Facility. This calculation is intended to support the License Application (LA) submittal of December 2004, in accordance with the directive given by DOE correspondence received on the 27th of January 2004 entitled: ''Authorization for Bechtel SAIC Company L.L.C. to Include a Bare Fuel Handling Facility and Increased Aging Capacity in the License Application, Contract Number DE-AC--28-01R W12101'' (Ref. 167124). This correspondence was appended by further correspondence received on the 19th of February 2004 entitled: ''Technical Direction to Bechtel SAIC Company L.L. C. for Surface Facility Improvements, Contract Number DE-AC--28-01R W12101; TDL No. 04-024'' (Ref. 16875 1). These documents give the authorization for a Fuel Handling Facility to be included in the baseline. The limitations of this preliminary calculation lie within the assumptions of section 5 , as this calculation is part of an evolutionary design process

Empowering billions with food safety and food security

International Nuclear Information System (INIS)

Pillai, Suresh D.

2009-01-01

Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

Context Is Everything: Harmonization of Critical Food Microbiology Descriptors and Metadata for Improved Food Safety and Surveillance

Directory of Open Access Journals (Sweden)

Emma Griffiths

2017-06-01

Full Text Available Globalization of food networks increases opportunities for the spread of foodborne pathogens beyond borders and jurisdictions. High resolution whole-genome sequencing (WGS subtyping of pathogens promises to vastly improve our ability to track and control foodborne disease, but to do so it must be combined with epidemiological, clinical, laboratory and other health care data (called “contextual data” to be meaningfully interpreted for regulatory and health interventions, outbreak investigation, and risk assessment. However, current multi-jurisdictional pathogen surveillance and investigation efforts are complicated by time-consuming data re-entry, curation and integration of contextual information owing to a lack of interoperable standards and inconsistent reporting. A solution to these challenges is the use of ‘ontologies’ - hierarchies of well-defined and standardized vocabularies interconnected by logical relationships. Terms are specified by universal IDs enabling integration into highly regulated areas and multi-sector sharing (e.g., food and water microbiology with the veterinary sector. Institution-specific terms can be mapped to a given standard at different levels of granularity, maximizing comparability of contextual information according to jurisdictional policies. Fit-for-purpose ontologies provide contextual information with the auditability required for food safety laboratory accreditation. Our research efforts include the development of a Genomic Epidemiology Ontology (GenEpiO, and Food Ontology (FoodOn that harmonize important laboratory, clinical and epidemiological data fields, as well as existing food resources. These efforts are supported by a global consortium of researchers and stakeholders worldwide. Since foodborne diseases do not respect international borders, uptake of such vocabularies will be crucial for multi-jurisdictional interpretation of WGS results and data sharing.

Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality.

Science.gov (United States)

Aghwan, Z A; Bello, A U; Abubakar, A A; Imlan, J C; Sazili, A Q

2016-11-01

Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety. Copyright © 2016. Published by Elsevier Ltd.

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

Directory of Open Access Journals (Sweden)

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.

Performance Evaluation and Suggestion of Upgraded Fuel Handling Equipment for Operating OPR1000

International Nuclear Information System (INIS)

Chang, Sang Gyoon; Hwang, Jeung Ki; Choi, Taek Sang; Na, Eun Seok; Lee, Myung Lyul; Baek, Seung Jin; Kim, Man Su; Kunik, Jack

2011-01-01

The purpose of this study is to evaluate the performance of upgraded FHE (Fuel Handling Equipment) for operating OPR 1000 (Optimized Power Reactor) by using data measured during the fuel reloading, and make some suggestions on enhancing the performance of the FHE. The fuel handling equipment, which serves critical processes in the refueling outage, has been upgraded to increase and improve the operational availability of the plant. The evaluation and suggestion of this study can be a beneficial tool related to the performance of the fuel handling equipment

30o inclination in handles of plastic boxes can reduce postural and muscular workload during handling

Directory of Open Access Journals (Sweden)

Luciana C. C. B. Silva

2013-06-01

Full Text Available BACKGROUND: The handling of materials, which occurs in the industrial sector, is associated with lesions on the lumbar spine and in the upper limbs. Inserting handles in industrial boxes is a way to reduce work-related risks. Although the position and angle of the handles are significant factors in comfort and safety during handling, these factors have rarely been studied objectively. OBJECTIVE: To compare the handling of a commercial box and prototypes with handles and to evaluate the effects on upper limb posture, muscle electrical activity, and perceived acceptability using different grips while handling materials from different heights. METHOD: Thirty-seven healthy volunteers evaluated the handles of prototypes that allowed for changes in position (top and bottom and angle (0°, 15°, and 30°. Wrist, elbow, and shoulder movements were evaluated using electrogoniometry and inclinometry. The muscle electrical activity in the wrist extensors, biceps brachii, and the upper portion of the trapezius was measured using a portable electromyographer. The recorded data on muscle movements and electrical activity were synchronized. Subjective evaluations of acceptability were evaluated using a visual analog scale. RESULTS AND CONCLUSIONS: The prototypes with handles at a 30° angle produced the highest acceptability ratings, more neutral wrist positions, lower levels of electromyographic activity for the upper trapezius, and lower elevation angles for the arms. The different measurement methods were complementary in evaluating the upper limbs during handling.

Food Companies’ Calorie-Reduction Pledges to Improve U.S. Diet

Science.gov (United States)

Slining, Meghan M.; Ng, Shu Wen; Popkin, Barry M.

2013-01-01

Heretofore, corporate voluntary pledges to improve the health of Americans have been linked neither to explicit measurable commitments nor to a framework for an independent evaluation. The Healthy Weight Commitment Foundation (HWCF), whose members include 16 of the nation’s leading consumer packaged goods food and beverage manufacturers, voluntarily pledged to collectively remove 1 trillion calories from their products by 2012 (against a 2007 baseline), and 1.5 trillion calories by 2015. The pledge is designed to reduce the calorie gap commensurate with the HWCF companies’ role in the U.S. diet. To date, no system exists for documenting the nutritional and public health impacts of industry-led changes in the food supply on individual diets. The current study represents a unique opportunity to understand how the consumer packaged goods food and beverage sector is changing and how these changes are associated with changes in the American diet. It presents data on national caloric sales from this sector, purchases of these goods by various subpopulations, and methods linking these to individual intakes of Americans. Findings show that HWCF companies accounted for approximately 25% of calories consumed in the U.S. in 2007 and that the 1.5 trillion–calorie pledge (about 14 calories/day/capita) accounts for 0.8% of the calories sold across all consumer packaged goods food and beverage brands in 2007. The authors hope that this evaluation will continue to create models and methods for demonstrating the effects of changes in the food supply on individual diets, particularly among those from vulnerable subpopulations. PMID:23332336

New transport and handling contract

CERN Multimedia

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

Improved anaerobic biodegradation of biosolids by the addition of food waste as a co-substrate

Energy Technology Data Exchange (ETDEWEB)

Kim, H.-W.; Han, S.-K.; Song, Y.-C.; Baek, B.-C.; Yoo, K.-S.; Lee, J.-J.; Shin, H.-S.

2003-07-01

The temperature phased anaerobic digestion (TPAD) process was applied to increase the performance of anaerobic treatment of biosolids. Previously obtained results indicate that this system showed the advantages of thermophilic and mesophilic anaerobic digestion process. By comparing the performance of each reactor of the system, it was illustrated that the main stage of methane production was the thermophilic reactor which has faster microbial metabolism. However, the result revealed that substrate characteristics of low VS/TS limited the system performance. Therefore, to evaluate the effect of food waste as a co-substrate for improving anaerobic biodegradability, biochemical methane potential (BMP) tests were conducted in thermophilic conditions with biomass of thermophilic reactor. It was confirmed that the co-digestion of sewage sludge mixed with food waste had a distinct improvement on biodegradability. The most significant advantages were the preferable environment provided by food waste for the growth and activity of anaerobes and the mutual assistance between biosolids and food waste. (author)

Collaborating toward improving food security in Nunavut

Directory of Open Access Journals (Sweden)

Jennifer Wakegijig

2013-08-01

Full Text Available Background. Community members, Aboriginal organizations, public servants and academics have long been describing a desperate situation of food insecurity in the Eastern Canadian Arctic. Objective. The Nunavut Food Security Coalition, a partnership of Inuit Organizations and the Government of Nunavut, is collaborating to develop a territorial food security strategy to address pervasive food insecurity in the context of poverty reduction. Design. The Nunavut Food Security Coalition has carried out this work using a community consultation model. The research was collected through community visits, stakeholder consultation and member checking at the Nunavut Food Security Symposium. Results. In this paper, we describe a continuous course of action, based on community engagement and collective action, that has led to sustained political interest in and public mobilization around the issue of food insecurity in Nunavut. Conclusions. The process described in this article is a unique collaboration between multiple organizations that has led to the development of a sustainable partnership that will inform policy development while representing the voice of Nunavummiut.

Is nutritional quality of food-at-home purchases improving? 1969-2010: 40 years of household consumption surveys in France.

Science.gov (United States)

Caillavet, France; Darmon, Nicole; Létoile, Flavie; Nichèle, Véronique

2018-02-01

The rise of nutrition-related diseases in developed countries prompts investigation into the role played by changing food patterns. Our aim was to observe changes in food-at-home purchases by French households and their impacts on nutritional quality over the past 40 years (1969-2010). Time-series of food-at-home purchases from representative samples of French households were built based on two sources of data: the INSEE National Food Survey (1969-1991) and the Kantar Food Consumption Panel (1989-2010). Food-at-home purchases were converted into energy and nutrients using the French CIQUAL food composition table. The nutritional quality of food-at-home purchases was estimated using the mean adequacy ratio (MAR) for 15 key nutrients. MAR was expressed per 2000 kcal to assess the nutrient density of food-at-home purchases. Between 1969 and 2010, food-at-home purchases showed dramatic changes in many food groups, with increasing processed vs raw products. The purchase of calories increased (+6.7%) and nutrient density improved (MAR per 2000 kcal + 12.9 points). However, this overall trend harbors heterogeneous patterns: food-at-home calories decreased and nutrient density improved up to 2002, but then calories increased while nutrient density stabilized. The nutritional quality of French households' food-at-home purchases improved over the last 40 years, as shown by increasing nutrient density. However, during the last decade, nutrient density ceased to increase and the purchase of calories increased, advocating a need for public action to promote healthier food purchasing patterns.

Best Strategies to Improve School-leavers' Knowledge of Nutrition and Food Systems: Views from Experts in Iran.

Science.gov (United States)

Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

2016-01-01

The research to date does not present an articulated approach to ensure nutrition and food systems education is systematically implemented within schools. This paper aimed to investigate food experts' views of the best strategies to improve school-leavers' knowledge of nutrition and food systems. In this qualitative study, 28 Iranian food and nutrition experts from four major provinces (Tehran, Fars, Isfahan, and Gilan) were selected and agreed to be interviewed. Required data were collected through in-depth, semi-structured, face-to-face, or telephone interviews and were analyzed thematically using NVivo. The experts' suggested strategies to improve Iranian school-leavers' knowledge of nutrition and food systems fell into three key themes: Policy, education processes, and supportive environments. Together they formed an overarching theme of a multileveled system approach for transferring knowledge. Development of a scaffolded education program could assist curriculum developers and policy makers to assess and update current nutrition and food systems education programs in schools. Insights gained about education initiatives in one country such as Iran can provide an important impetus to support nutrition and food system education more widely.

Evaluation of economic efficiency of process improvement in food packaging

Directory of Open Access Journals (Sweden)

Jana Hron

2012-01-01

Full Text Available In general, we make gains in process by the three fundamental ways. First, we define or redefine our process in a strategic sense. Second, once defined or redefined, we commence process operations and use process control methods to target and stabilize our process. Third, we use process improvement methods, as described in this paper, along with process control to fully exploit our process management and/or technology. Process improvement is focused primarily in our subprocesses and sub-subprocesses. Process leverage is the key to process improvement initiatives. This means that small improvements of the basic manufacturing operations can have (with the assumption of mass repetition of the operation a big impact on the functioning of the whole production unit. The complexity within even small organizations, in people, products, and processes, creates significant challenges in effectively and efficiently using these initiatives tools. In this paper we are going to place process purposes in the foreground and initiatives and tools in the background as facilitator to help accomplish process purpose. Initiatives and tools are not the ends we are seeking; result/outcomes in physical, economics, timeliness, and customer service performance matter. In the paper process boundaries (in a generic sense are set by our process purpose and our process definition. Process improvement is initiated within our existing process boundaries. For example, in a fast-food restaurant, if we define our cooking process around a frying technology, then we provide process improvements within our frying technology. On the other hand, if we are considering changing to a broiling technology, then we are likely faced with extensive change, impacting our external customers, and a process redefinition may be required. The result / aim of the paper are based on the example of the process improving of a food packaging quality. Specifically, the integration of two approaches

Conceptual design of a generic pulse schedule and event handling editor for improved fusion device operation

International Nuclear Information System (INIS)

Barana, Oliviero; Nouailletas, Rémy; Brémond, Sylvain; Moreau, Philippe; Allegretti, Ludovic; Balme, Stéphane; Ravenel, Nathalie; Mannori, Simone; Guillerminet, Bernard; Leroux, Fabrice; Douai, David; Nardon, Eric; Hertout, Patrick; Saint-Laurent, François

2013-01-01

Highlights: ► Real-time event handling requires extended functionalities of pulse schedule editors and plasma control systems ► A new pulse schedule editor, conceived for parameterization of systematic off-normal event handling, is described ► A global, generic approach on off-normal event handling is highlighted ► The functional architecture of an off-normal event handling oriented plasma control system is discussed ► The main objects of the pulse schedule editor are the segment-descriptor object and the scenario-descriptor object. -- Abstract: Coping with unexpected events is an important issue of nuclear fusion experiments. The future machines, characterized by very long plasma discharges and actively cooled metallic plasma-facing components, will require a systematic intervention in real time, in order to maximize the performance and protect the investment. The real-time management of events will require extending the functionalities of the current pulse schedule editors with the possibility of using reference waveforms provided with acceptability margins and setting up advanced mitigation strategies and event countermeasures. With this purpose, a new pulse schedule editor, based on a time-segment approach for the preparation of experimental scenarios, is being conceived on Tore Supra, together with a new plasma control system. This paper will report on their conceptual design and give account of the preliminary results of a feasibility study currently under way in order to prepare a possible implementation on Tore Supra

Conceptual design of a generic pulse schedule and event handling editor for improved fusion device operation

Energy Technology Data Exchange (ETDEWEB)

Barana, Oliviero, E-mail: oliviero.barana@cea.fr [CEA, IRFM, F-13108 Saint-Paul-Lez Durance (France); Nouailletas, Rémy; Brémond, Sylvain; Moreau, Philippe; Allegretti, Ludovic; Balme, Stéphane; Ravenel, Nathalie [CEA, IRFM, F-13108 Saint-Paul-Lez Durance (France); Mannori, Simone [ENEA C.R. Brasimone, 40032 Camugnano (Italy); Guillerminet, Bernard; Leroux, Fabrice; Douai, David; Nardon, Eric; Hertout, Patrick; Saint-Laurent, François [CEA, IRFM, F-13108 Saint-Paul-Lez Durance (France)

2013-10-15

Highlights: ► Real-time event handling requires extended functionalities of pulse schedule editors and plasma control systems ► A new pulse schedule editor, conceived for parameterization of systematic off-normal event handling, is described ► A global, generic approach on off-normal event handling is highlighted ► The functional architecture of an off-normal event handling oriented plasma control system is discussed ► The main objects of the pulse schedule editor are the segment-descriptor object and the scenario-descriptor object. -- Abstract: Coping with unexpected events is an important issue of nuclear fusion experiments. The future machines, characterized by very long plasma discharges and actively cooled metallic plasma-facing components, will require a systematic intervention in real time, in order to maximize the performance and protect the investment. The real-time management of events will require extending the functionalities of the current pulse schedule editors with the possibility of using reference waveforms provided with acceptability margins and setting up advanced mitigation strategies and event countermeasures. With this purpose, a new pulse schedule editor, based on a time-segment approach for the preparation of experimental scenarios, is being conceived on Tore Supra, together with a new plasma control system. This paper will report on their conceptual design and give account of the preliminary results of a feasibility study currently under way in order to prepare a possible implementation on Tore Supra.

Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

Science.gov (United States)

Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

2009-01-01

Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

Sources of calicivirus contamination in foodborne outbreaks, Denmark, 2005-2011 - the role of the asymptomatic food handler

DEFF Research Database (Denmark)

Franck, Kristina T.; Lisby, Morten; Fonager, Jannik

2015-01-01

Background. Norovirus is the predominant cause of foodborne disease outbreaks. Virus contamination may occur during all steps of food processing from production to preparation and serving. The relative importance of these different routes of contamination is unknown. Methods. The purpose...... of contamination. Results. In 64 (34%) of the outbreaks, contamination from food handlers took place during preparation or serving of food. In the majority of these outbreaks (n=41; 64%), the food handlers were asymptomatic during food handling. Some had been in contact with ill household members before handling...... the food and remained asymptomatic; others developed symptoms shortly after or were post-symptomatic. In 51 (27%) of the outbreaks, contamination occurred during production of the food and in 55 (29%) of the outbreaks, contamination had supposedly occurred after serving via a guest at a self-serving buffet...

Trends in Modern Exception Handling

Directory of Open Access Journals (Sweden)

Marcin Kuta

2003-01-01

Full Text Available Exception handling is nowadays a necessary component of error proof information systems. The paper presents overview of techniques and models of exception handling, problems connected with them and potential solutions. The aspects of implementation of propagation mechanisms and exception handling, their effect on semantics and general program efficiency are also taken into account. Presented mechanisms were adopted to modern programming languages. Considering design area, formal methods and formal verification of program properties we can notice exception handling mechanisms are weakly present what makes a field for future research.

An Improved Dispatching Method (a-HPDB for Automated Material Handling System with Active Rolling Belt for 450 mm Wafer Fabrication

Directory of Open Access Journals (Sweden)

Chia-Nan Wang

2017-07-01

Full Text Available The semiconductor industry is facing the transition from 300 mm to 450 mm wafer fabrication. Due to the increased size and weight, 450 mm wafers will pose unprecedented challenges on semiconductor wafer fabrication. To better handle and transport 450 mm wafers, an advanced Automated Material Handling System (AMHS is definitely required. Though conveyor-based AMHS is expected to be suitable for 450 mm wafer fabrication, still it faces two main problems, traffic-jam problem and lot-prioritization. To address the two problems, in this research we have proposed an improved dispatching method, termed Heuristic Preemptive Dispatching Method using Activated Roller Belt (a-HPDB. We have developed some effective rules for the a-HPDB based on Activated Roller Belt (ARB. In addition, we have conducted experiments to investigate its effectiveness. Compared with the HPDB and R-HPD, two dispatching rules proposed in previous studies, our experimental results showed the a-HPDB had a better performance in terms of average lot delivery time (ALDT. For hot lots and normal lots, the a-HPDB had advantages of 4.14% and 8.92% over the HPDB and advantages of 4.89% and 8.52% over R-HPD, respectively.

Assessing Community Readiness to Reduce Childhood Diarrheal Disease and Improve Food Security in Dioro, Mali

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Erica C. Borresen

2016-06-01

Full Text Available Diarrhea and malnutrition represent leading causes of death for children in Mali. Understanding a community’s needs and ideas are critical to ensure the success of prevention and treatment interventions for diarrheal disease, as well as to improve food security to help reduce malnutrition. The objective of this study was to incorporate the Community Readiness Model (CRM for the issues of childhood diarrheal disease and food security in Mali to measure baseline community readiness prior to any program implementation. Thirteen key respondents residing in Dioro, Mali were selected based on varied social roles and demographics and completed two questionnaires on these public health issues. The overall readiness score to reduce childhood diarrheal disease was 5.75 ± 1.0 standard deviation (preparation stage. The overall readiness score to improve food security was 5.5 ± 0.5 standard deviation (preparation stage. The preparation stage indicates that at least some of the community have basic knowledge regarding these issues, and want to act locally to reduce childhood diarrhea and improve food security and nutrition. Proposed activities to increase community readiness on these issues are provided and are broad enough to allow opportunities to implement community- and culturally-specific activities by the Dioro community.

Leveraging community-academic partnerships to improve healthy food access in an urban, Kansas City, Kansas, community.

Science.gov (United States)

Mabachi, Natabhona M; Kimminau, Kim S

2012-01-01

Americans can combat overweight (OW) and obesity by eating unprocessed, fresh foods. However, all Americans do not have equal access to these recommended foods. Low-income, minority, urban neighborhoods in particular often have limited access to healthy resources, although they are vulnerable to higher levels of OW and obesity. This project used community-based participatory research (CBPR) principles to investigate the food needs of residents and develop a business plan to improve access to healthy food options in an urban, Kansas City, Kansas, neighborhood. Partner community organizations were mobilized to conduct a Community Food Assessment survey. The surveys were accompanied by flyers that were part of the communication engagement strategy. Statistical analysis of the surveys was conducted. We engaged low-income, minority population (40% Latino, 30% African American) urban communities at the household level. Survey results provided in-depth information about residents' food needs and thoughts on how to improve food access. Results were reported to community members at a town hall style meeting. Developing a strategic plan to engage a community and develop trust is crucial to sustaining a partnership particularly when working with underserved communities. This project demonstrates that, if well managed, the benefits of academic and community partnerships outweigh the challenges thus such relationships should be encouraged and supported by communities, academic institutions, local and national government, and funders. A CBPR approach to understanding an urban community's food needs and opinions is important for comprehensive food access planning.

Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases.

Science.gov (United States)

Miano, Alberto Claudio; Ibarz, Albert; Augusto, Pedro Esteves Duarte

2016-03-01

The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and "sponge effect") and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained. Copyright © 2015 Elsevier B.V. All rights reserved.

Study and Evaluation of Innovative Fuel Handling Systems for Sodium-Cooled Fast Reactors: Fuel Handling Route Optimization

Directory of Open Access Journals (Sweden)

Franck Dechelette

2014-01-01

Full Text Available The research for technological improvement and innovation in sodium-cooled fast reactor is a matter of concern in fuel handling systems in a view to perform a better load factor of the reactor thanks to a quicker fuelling/defueling process. An optimized fuel handling route will also limit its investment cost. In that field, CEA has engaged some innovation study either of complete FHR or on the optimization of some specific components. This paper presents the study of three SFR fuel handling route fully described and compared to a reference FHR option. In those three FHR, two use a gas corridor to transfer spent and fresh fuel assembly and the third uses two casks with a sodium pot to evacuate and load an assembly in parallel. All of them are designed for the ASTRID reactor (1500 MWth but can be extrapolated to power reactors and are compatible with the mutualisation of one FHS coupled with two reactors. These three concepts are then intercompared and evaluated with the reference FHR according to four criteria: performances, risk assessment, investment cost, and qualification time. This analysis reveals that the “mixed way” FHR presents interesting solutions mainly in terms of design simplicity and time reduction. Therefore its study will be pursued for ASTRID as an alternative option.

Introduction to the Microbiological Spoilage of Foods and Beverages

Science.gov (United States)

Sperber, William H.

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

The Influence Of Customer Handling On Brand Image In Building Customer Loyalty

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Ryan Kurniawan

2015-08-01

Full Text Available Complaint handling influences brand image which will influence customer loyalty in the future. This research is aimed to find out how the complaint handling is capable to influence against the brand image in building the customer loyalty of Indomaret Minimarket with the study case of Indomaret Minimarket. This research also aims to find out how the complaint handling is conducted by Indomaret Minimarket the brand image of service on Indomaret Minimarket as well as the customer loyalty of Indomaret Minimarket. This research using questionnaire as an instrument in collecting the data. The analysis type of this research is descriptive analysis and causal. The sample used as many as a 165 respondents with purposive sampling techniques. This research uses 33 indicators that will be counted with analysis technique SEM Structural Equation Modelling. The result of this research is that the complaint handling conducted by Indomaret Minimarket has been good but the aspect of speed in complaint handling is considered as not good. Besides the brand image and loyalty have been good enough. The customer loyalty is influenced by the complaint handling and the brand image by 32.7. The complaint handling has a significant influence against the customer satisfaction but the complaint handling does not influence against the customer loyalty. The brand image significantly influences against the customer loyalty. Then complaint handling influential not directly to customers trough loyalty of customer satisfaction. In addition the necessary integrated system standardization compensation and to rejuvenate issue at regular intervals to improve complaint handling that can give the effect to customer loyalty through brand image.

Remote handling machines

International Nuclear Information System (INIS)

Sato, Shinri

1985-01-01

In nuclear power facilities, the management of radioactive wastes is made with its technology plus the automatic techniques. Under the radiation field, the maintenance or aid of such systems is important. To cope with this situation, MF-2 system, MF-3 system and a manipulator system as remote handling machines are described. MF-2 system consists of an MF-2 carrier truck, a control unit and a command trailer. It is capable of handling heavy-weight objects. The system is not by hydraulic but by electrical means. MF-3 system consists of a four-crawler truck and a manipulator. The truck is versatile in its posture by means of the four independent crawlers. The manipulator system is bilateral in operation, so that the delicate handling is made possible. (Mori, K.)

Applications of Novel X-Ray Imaging Modalities in Food Science

DEFF Research Database (Denmark)

Nielsen, Mikkel Schou

science for understanding and designing food products. In both of these aspects, X-ray imaging methods such as radiography and computed tomography provide a non-destructive solution. However, since the conventional attenuation-based modality suers from poor contrast in soft matter materials, modalities...... with improved contrast are needed. Two possible candidates in this regard are the novel X-ray phase-contrast and X-ray dark-eld imaging modalities. The contrast in phase-contrast imaging is based on dierences in electron density which is especially useful for soft matter materials whereas dark-eld imaging....... Furthermore, the process of translating the image in image analysis was addressed. For improved handling of multimodal image data, a multivariate segmentation scheme of multimodal X-ray tomography data was implemented. Finally, quantitative data analysis was applied for treating the images. Quantitative...

The relationship between emotional intelligence competencies and preferred conflict-handling styles.

Science.gov (United States)

Morrison, Jeanne

2008-11-01

The purpose of this study was to determine if a relationship exists between emotional intelligence (EI) and preferred conflict-handling styles of registered nurses. Conflict cannot be eliminated from the workplace therefore learning appropriate conflict-handling skills is important. Ninety-four registered nurses working in three south Mississippi healthcare facilities participated in this quantitative study. Ninety-two valid sets of data instruments were collected for this study. Higher levels of EI positively correlated with collaborating and negatively with accommodating. The issue of occupational stress and conflict among nurses is a major concern. It is imperative nurses learn how to effectively handle conflict in the work environment. Developing the competencies of EI and understanding how to effectively handle conflict is necessary for nurses working in a highly stressful occupation. Effective leadership management includes conflict management and collaboration. The art of relationship management is necessary when handling other people's emotions. When conflict is approached with high levels of EI, it creates an opportunity for learning effective interpersonal skills. Understanding how EI levels and conflict skills correlate can be used to improve interpersonal relationships in a healthcare facility.

Food companies' calorie-reduction pledges to improve U.S. diet.

Science.gov (United States)

Slining, Meghan M; Ng, Shu Wen; Popkin, Barry M

2013-02-01

Heretofore, corporate voluntary pledges to improve the health of Americans have been linked neither to explicit measurable commitments nor to a framework for an independent evaluation. The Healthy Weight Commitment Foundation (HWCF), whose members include 16 of the nation's leading consumer packaged goods food and beverage manufacturers, voluntarily pledged to collectively remove 1 trillion calories from their products by 2012 (against a 2007 baseline), and 1.5 trillion calories by 2015. The pledge is designed to reduce the calorie gap commensurate with the HWCF companies' role in the U.S. diet. To date, no system exists for documenting the nutritional and public health impacts of industry-led changes in the food supply on individual diets. The current study represents a unique opportunity to understand how the consumer packaged goods food and beverage sector is changing and how these changes are associated with changes in the American diet. It presents data on national caloric sales from this sector, purchases of these goods by various subpopulations, and methods linking these to individual intakes of Americans. Findings show that HWCF companies accounted for approximately 25% of calories consumed in the U.S. in 2007 and that the 1.5 trillion-calorie pledge (about 14 calories/day/capita) accounts for 0.8% of the calories sold across all consumer packaged goods food and beverage brands in 2007. The authors hope that this evaluation will continue to create models and methods for demonstrating the effects of changes in the food supply on individual diets, particularly among those from vulnerable subpopulations. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The Correlation between Eating Utensils and Place of Sales in the Contamination of Escherichia coli in Food Sold at Campus Food Stalls

Directory of Open Access Journals (Sweden)

Dewi Susanna

2015-04-01

Full Text Available Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and the food stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating utensils handling and the contamination of Escherichia coli (E. coli in the food sold by the food vendors in the campus. The cross-sectional design research applied on the food stalls in the university campus in Depok with a total number of 173 consumers as respondents. The variables observed as independent variables were the sanitation of the eating utensils and the sanitation of the dining place. The examination method of the Most Probable Number (MPN for E. coli was conducted to assess the food’s hygiene. The data analyzed using the chi-square test and followed by the logistic regression. The result showed that more than half of the food samples (59.54% were contaminated by E. coli. The storage place of the eating utensils was most significantly correlated with the E. coli contamination of the served food with an OR=0.45 (0.21-0.87. Therefore, it is necessary to promote the awareness of this risk and reinforce supervision by the Health Authorities and by the management of the place of sales to provide guidance to the food vendors and to the consumers as well. Further research is recommended to observe the E. coli contamination through clean water, eating utensils, the hands of the consumers and the napkins used to wipe dry the eating utensils.

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

International Nuclear Information System (INIS)

BONADIE, E.P.

1999-01-01

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

Evaluation of a HACCP pilot program for the food service industry.

Science.gov (United States)

Abernathy, Tom; Hart, Robert

2004-01-01

To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. Six communities in Central West Ontario. The Critical Approach, a HACCP-based program for use in restaurants, was designed in consultation with health inspectors and restaurant operators. It focusses on generic risk factors (Critical Control Points, CCPs) for food handlers rather than assessing specific menu items or foods; offers appropriate training of both management and staff; and encourages self-monitoring of CCPs by operators without extensive record keeping or retention. Outcome indicators measured changes in three areas: the environment, knowledge, and behaviour. Results suggest that among a subpopulation of restaurants, the program is acceptable to operators and capable of producing tangible results. Principles and methods of the program (i.e., an initial assessment of the site, working with the operator to identify and suggest improvements, and return visits to monitor compliance) may be transferable to other types of food service operations.

How Farm Animals React and Perceive Stressful Situations Such As Handling, Restraint, and Transport

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Temple Grandin

2015-12-01

Full Text Available An animal that has been carefully acclimated to handling may willingly re-enter a restrainer. Another animal may have an intense agitated behavioral reaction or refuse to re-enter the handling facility. Physiological measures of stress such as cortisol may be very low in the animal that re-enters willingly and higher in animals that actively resist restraint. Carefully acclimating young animals to handling and restraint can help improve both productivity and welfare by reducing fear stress. Some of the topics covered in this review are: How an animal perceives handling and restraint, the detrimental effects of a sudden novel event, descriptions of temperament and aversion tests and the importance of good stockmanship.

Best Strategies to Improve School-leavers’ Knowledge of Nutrition and Food Systems: Views from Experts in Iran

Science.gov (United States)

Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

2016-01-01

Background: The research to date does not present an articulated approach to ensure nutrition and food systems education is systematically implemented within schools. This paper aimed to investigate food experts’ views of the best strategies to improve school-leavers’ knowledge of nutrition and food systems. Methods: In this qualitative study, 28 Iranian food and nutrition experts from four major provinces (Tehran, Fars, Isfahan, and Gilan) were selected and agreed to be interviewed. Required data were collected through in-depth, semi-structured, face-to-face, or telephone interviews and were analyzed thematically using NVivo. Results: The experts’ suggested strategies to improve Iranian school-leavers’ knowledge of nutrition and food systems fell into three key themes: Policy, education processes, and supportive environments. Together they formed an overarching theme of a multileveled system approach for transferring knowledge. Conclusions: Development of a scaffolded education program could assist curriculum developers and policy makers to assess and update current nutrition and food systems education programs in schools. Insights gained about education initiatives in one country such as Iran can provide an important impetus to support nutrition and food system education more widely. PMID:27857832

Improving food safety within the dairy chain: an application of conjoint analysis

NARCIS (Netherlands)

Valeeva, N.I.; Meuwissen, M.P.M.; Oude Lansink, A.G.J.M.; Huirne, R.B.M.

2005-01-01

This study determined the relative importance of attributes of food safety improvement in the production chain of fluid pasteurized milk. The chain was divided into 4 blocks: "feed" (compound feed production and its transport), "farm" (dairy farm), "dairy processing" (transport and processing of raw

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

Directory of Open Access Journals (Sweden)

T. V. Butko

2015-03-01

Full Text Available 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 determination of this process. Methodology. In order to achieve this goal the theory of fuzzy probabilistic graphs was used. Vertices of the graph correspond to the events start and end operations at train-handling. The graph arcs describe operations on train-handling. Graph consists of thirteen peaks corresponding to the main control actions of the engine-driver. The weighting factors of transitions between vertices are assigned by fuzzy numbers. Their values were obtained by expert estimates. Fuzzy probabilities and transition time are presented as numbers with trapezoidal membership function. Findings. Using successive merging of parallel arcs, loops and vertices elimination, the equivalent fuzzy graph of train-handling and the corresponding L-matrix were obtained. Equivalent graph takes into account separately activity of the driver during normal operation and during emergency situations. Originality. The theoretical foundations of describing process formalization in driver’s locomotive-handling activity were developed using the fuzzy probabilistic graph. The parameters characterizing the decision-making process of engineer were obtained. Practical value. With the resulting model it is possible to estimate the available reserves for the quality improvement of locomotive-handling. Reduction in the time for decision-making will lead to the approximation the current mode of control to the rational one and decrease costs of hauling operations. And reduction

The incidence of feco-oral parasites in street-food vendors in Buea ...

African Journals Online (AJOL)

Background: The street-food industry lacks legal recognition, it operates in unstable and precarious conditions, involving women and men with minimal or no knowledge of hygienic food handling practices. Infective eggs, bacteria, toxins and cysts of faecal orally transmissible parasites are common agents responsible for ...

Introducing modified TypeScript in an existing framework to improve error handling

OpenAIRE

Minder, Patrik

2016-01-01

Error messages in compilers is a topic that is often overlooked. The quality of the messages can have a big impact on development time and ease oflearning. Another method used to speed up development is to build a domainspecific language (DSL). This thesis migrates an existing framework to use TypeScript in order to speed up development time with compile-time error handling. Alternative methods for implementing a DSL are evaluated based onhow they affect the ability to generate good error mes...

The role of visualisation in data handling in Grade 9 within a problem-centred context

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Antonia Makina

2009-09-01

Full Text Available In the recent past, data handling has been neglected at secondary school level, perhaps partially due to the strong emphasis on developing arithmetic, algebra and geometry. For the first time, the South African curriculum includes substantial amounts of data handling at all grade levels. The introduction of more data handling in the secondary school curriculum in South Africa and the prevalence of many problems in the teaching of probability and statistics argues for a serious reconsideration of the way it is taught to the pupils. Currently this concern has been the focus of a call for reform in mathematics education by a body like the National Council of Teachers of Mathematics (NCTM at all levels of schooling (NCTM, 1989; 2000. The importance of visualisation in mathematics, at all levels of mathematical problem solving is well documented in the literature (Bishop, 1989; Maher & Alston, 1989; Moses, 1982; Wheatley, 1991 but almost nothing was done to appreciate visualisation in the learning of data handling. The paper therefore provides a qualitative examination from a Masters dissertation (Makina, 2005 of the role of visualisation in the learning of data handling. This is done through examining the thought processes involved by Grade 9 learners during visualisation while solving data handling tasks. Several roles of visualisation were identified and most were found to improve the critical and creative thinking of pupils during their learning of data handling. The results show that learners are likely to improve their performance in data handling if the awareness of the need to use visualisation creatively as a tool for understanding are highlighted.

Improvements in the devices for handling the fuel of atomic reactors

International Nuclear Information System (INIS)

1973-01-01

A handling device of the type associated to the platform of a travelling bridge and comprising a head which is integral with an axially fixed but angularly adjustable outer tube wherein is coaxially mounted an inner tube adapted to slide with respect to the first tube, said inner tube carrying a gripping device at the free end thereof characterized in that the inner tube is angularly fixed with respect to the outer tube, while that tube and the head taken as a whole contain a mechanism for axially displacing the inner tube, the unit formed by the tube end the head being pivotally mounted with respect to the platform [fr

Pseudohyperglycemia: Effects of Unwashed Hand after Fruit Peeling or Handling on Fingertips Blood Glucose Monitoring Results.

Science.gov (United States)

Olamoyegun, M A; Oloyede, T; Adewoye, O G; Abdulkarim, S O; Adeleke, A A

2016-01-01

Self-monitoring of blood glucose (SMBG) is an important component of management for diabetes mellitus (DM), especially in T1DM and T2DM patients who are on insulin therapy. Adequate blood glucose monitoring and prompt intervention are necessary to prevent blood glucose (BG) fluctuation and delay long-term diabetes complications. People with DM are advised to clean their hands before SMBG to remove any dirt or food residue that might affect the reading. The study tested the hypothesis that falsely elevated BG levels from fingertip occur after peeling or handling fruits in an unwashed hand. Fifty apparently healthy nondiabetes volunteers were enrolled. Capillary BG samples were collected from the fingertips after peeling or handling apple, orange, banana, watermelon, and pawpaw, followed by no hand washing for 1 h, cleaning the fingertip with alcohol swab once, five times, and washing hand thoroughly with tap water and drying. These samples were then analyzed with two different glucose meters. The mean BG values, measured from fingertip blood samples after peeling, and handling any of the fruits followed by no hand washing were significantly high, even after cleaning fingertip with a swab of alcohol once. However, there were no significant difference in BG levels measured after peeling and handling fruits followed by hand washing and the level of BG before peeling and handling fruits. Handling of peeled fruits with no hand washing with tap water is associated with overestimation of capillary BG (Pseudohyperglycemia) monitored with glucose meters.

Handling Procedures of Vegetable Crops

Science.gov (United States)

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

Ergonomics and patient handling.

Science.gov (United States)

McCoskey, Kelsey L

2007-11-01

This study aimed to describe patient-handling demands in inpatient units during a 24-hour period at a military health care facility. A 1-day total population survey described the diverse nature and impact of patient-handling tasks relative to a variety of nursing care units, patient characteristics, and transfer equipment. Productivity baselines were established based on patient dependency, physical exertion, type of transfer, and time spent performing the transfer. Descriptions of the physiological effect of transfers on staff based on patient, transfer, and staff characteristics were developed. Nursing staff response to surveys demonstrated how patient-handling demands are impacted by the staff's physical exertion and level of patient dependency. The findings of this study describe the types of transfers occurring in these inpatient units and the physical exertion and time requirements for these transfers. This description may guide selection of the most appropriate and cost-effective patient-handling equipment required for specific units and patients.

Equipment for the handling of thorium materials

International Nuclear Information System (INIS)

Heisler, S.W. Jr.; Mihalovich, G.S.

1988-01-01

The Feed Materials Production Center (FMPC) is the United States Department of Energy's storage facility for thorium. FMPC thorium handling and overpacking projects ensure the continued safe handling and storage of the thorium inventory until final disposition of the materials is determined and implemented. The handling and overpacking of the thorium materials requires the design of a system that utilizes remote handling and overpacking equipment not currently utilized at the FMPC in the handling of uranium materials. The use of remote equipment significantly reduces radiation exposure to personnel during the handling and overpacking efforts. The design system combines existing technologies from the nuclear industry, the materials processing and handling industry and the mining industry. The designed system consists of a modified fork lift truck for the transport of thorium containers, automated equipment for material identification and inventory control, and remote handling and overpacking equipment for material identification and inventory control, and remote handling and overpacking equipment for repackaging of the thorium materials

Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration.

Science.gov (United States)

Franco, Rafael; Martínez-Pinilla, Eva

2017-11-15

Antioxidants (aOXs) enlarge the useful life of products consumed by humans. Life requires oxidation of glucose/fatty acids and, therefore, "antioxidant" becomes an oxymoron when trying to define benefits in organisms living in an oxygen-rich atmosphere. According to basic physico-chemical principles, the in vivo aOX potential of food supplements is negligible when compared with the main aOX molecules in the animal Kingdom: glucose and fatty acids. Thus, the aOX assumption to improve life-quality is misleading as oxidative stress and exacerbation occur when oxidant foods (e.g. fava beans) are consumed. Evolution produced potent detoxification mechanisms to handle these situations. When age/genetic/environmental factors negatively impact on detoxification mechanisms, nutrition helps on providing metabolites/precursors needed for boosting innate resources. Ambiguous techniques that attempt to measure in vivo aOX power, should give way to measuring the level of supplements and their metabolites in body fluids/tissues, and to measure the efficacy on antioxidant boosting REDOX pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

Developing an agenda for research about policies to improve access to healthy foods in rural communities: a concept mapping study

Science.gov (United States)

2014-01-01

Background Policies that improve access to healthy, affordable foods may improve population health and reduce health disparities. In the United States most food access policy research focuses on urban communities even though residents of rural communities face disproportionately higher risk for nutrition-related chronic diseases compared to residents of urban communities. The purpose of this study was to (1) identify the factors associated with access to healthy, affordable food in rural communities in the United States; and (2) prioritize a meaningful and feasible rural food policy research agenda. Methods This study was conducted by the Rural Food Access Workgroup (RFAWG), a workgroup facilitated by the Nutrition and Obesity Policy Research and Evaluation Network. A national sample of academic and non-academic researchers, public health and cooperative extension practitioners, and other experts who focus on rural food access and economic development was invited to complete a concept mapping process that included brainstorming the factors that are associated with rural food access, sorting and organizing the factors into similar domains, and rating the importance of policies and research to address these factors. As a last step, RFAWG members convened to interpret the data and establish research recommendations. Results Seventy-five participants in the brainstorming exercise represented the following sectors: non-extension research (n = 27), non-extension program administration (n = 18), “other” (n = 14), policy advocacy (n = 10), and cooperative extension service (n = 6). The brainstorming exercise generated 90 distinct statements about factors associated with rural food access in the United States; these were sorted into 5 clusters. Go Zones were established for the factors that were rated highly as both a priority policy target and a priority for research. The highest ranked policy and research priorities include strategies designed to

Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households.

Science.gov (United States)

Janssen, Anke M; Nijenhuis-de Vries, Mariska A; Boer, Eric P J; Kremer, Stefanie

2017-09-01

In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. Copyright © 2017. Published by Elsevier Ltd.

Opportunities to improve the conversion of food waste to lactate: Fine-tuning secondary factors.

Science.gov (United States)

RedCorn, Raymond; Engelberth, Abigail S

2017-11-01

Extensive research has demonstrated the potential for bioconversion of food waste to lactate, with major emphasis on adjusting temperature, pH, and loading rate of the fermentation. Each of these factors has a significant effect on lactate production; however, additional secondary factors have received little attention. Here we investigate three additional factors where opportunities exist for process improvement: freezing of samples during storage, discontinuous pH control, and holdover of fermentation broth between fermentations. Freezing samples prior to fermentation was shown to reduce the production rate of lactate by 8%, indicating freeze-thaw should be avoided in experiments. Prior work indicated a trade-off in pH control strategies, where discontinuous pH control correlated with higher lactate accumulation while continuous pH control correlated with higher production rate. Here we demonstrate that continuous pH control can achieve both higher lactate accumulation and higher production rate. Finally, holding over fermentation broth was shown to be a simple method to improve production rate (by 18%) at high food waste loading rates (>140 g volatile solids L -1 ) but resulted in lower lactate accumulation (by 17%). The results inform continued process improvements within the waste treatment of food waste through fermentation to lactic acid.

How to Handle Abuse

Science.gov (United States)

... Handle Abuse KidsHealth / For Kids / How to Handle Abuse What's in this article? Tell Right Away How Do You Know Something Is Abuse? ... babysitter, teacher, coach, or a bigger kid. Child abuse can happen anywhere — at ... building. Tell Right Away A kid who is being seriously hurt ...

In vitro biological test of resistance to oxidation: application to identification of irradiated food

International Nuclear Information System (INIS)

Blache, D.; Prost, M.; Raffi, J.

1991-01-01

The test presented here for the identification of ionized food is a direct application of a biological test of resistance to oxidation, put on for an evaluation of antioxidant properties of pharmaceutic molecules and for the study of free radicals in biology. Consequently, the main part of this datum is relative to this biological test. We only point out, when necessary, how we plan to use it for food items. Our aim in this paper is to present a simple biological test (SPIRAL Patent Pending) to measure the total anti oxidative defence status of individuals utilizing some easy to handle cells: circulating cells. In this presentation, we only limited to red blood cells, but any cell could be used after suitable adaptation of the procedure. The first experiments carried out on irradiated foods are promising, even for foodstuffs in liquid state, but we have surely to do a lot of new ones in order to improve the specificity of this test with regard to irradiation and to define with which food it can be used. (9 refs; 15 figs)

Waste Handling Building Conceptual Study

International Nuclear Information System (INIS)

G.W. Rowe

2000-01-01

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

Practices of Handling

DEFF Research Database (Denmark)

Ræbild, Ulla

to touch, pick up, carry, or feel with the hands. Figuratively it is to manage, deal with, direct, train, or control. Additionally, as a noun, a handle is something by which we grasp or open up something. Lastly, handle also has a Nordic root, here meaning to trade, bargain or deal. Together all four...... meanings seem to merge in the fashion design process, thus opening up for an embodied engagement with matter that entails direction giving, organizational management and negotiation. By seeing processes of handling as a key fashion methodological practice, it is possible to divert the discourse away from...... introduces four ways whereby fashion designers apply their own bodies as tools for design; a) re-activating past garment-design experiences, b) testing present garment-design experiences c) probing for new garment-design experiences and d) design of future garment experiences by body proxy. The paper...

The prospective impact of food pricing on improving dietary consumption: A systematic review and meta-analysis

OpenAIRE

Afshin, Ashkan; Peñalvo, José L.; Del Gobbo, Liana; Silva, Jose; Michaelson, Melody; O'Flaherty, Martin; Capewell, Simon; Spiegelman, Donna; Danaei, Goodarz; Mozaffarian, Dariush

2017-01-01

Background: While food pricing is a promising strategy to improve diet, the prospective impact of food pricing on diet has not been systematically quantified. Objective: To quantify the prospective effect of changes in food prices on dietary consumption. Design: We systematically searched online databases for interventional or prospective observational studies of price change and diet; we also searched for studies evaluating adiposity as a secondary outcome. Studies were excluded if price dat...

Dirty money: an investigation into the hygiene status of some of the world's currencies as obtained from food outlets.

Science.gov (United States)

Vriesekoop, Frank; Russell, Cryn; Alvarez-Mayorga, Beatriz; Aidoo, Kofi; Yuan, Qipeng; Scannell, Amalia; Beumer, Rijkelt R; Jiang, Xiuping; Barro, Nicolas; Otokunefor, Kome; Smith-Arnold, Cheralee; Heap, Amy; Chen, Jing; Iturriage, Montserat H; Hazeleger, Wilma; DeSlandes, Jenny; Kinley, Brandon; Wilson, Kieran; Menz, Garry

2010-12-01

A total of 1280 banknotes were obtained from food outlets in 10 different countries (Australia, Burkina Faso, China, Ireland, the Netherlands, New Zealand, Nigeria, Mexico, the United Kingdom, and the United States), and their bacterial content was enumerated. The presence of bacteria on banknotes was found to be influenced by the material of the notes, and there was a strong correlation between the number of bacteria per square centimeter and a series of indicators of economic prosperity of the various countries. The strongest correlation was found with the "index of economic freedom," indicating that the lower the index value, the higher the typical bacterial content on the banknotes in circulation. Other factors that appear to influence the number of bacteria on banknotes were the age of the banknotes and the material used to produce the notes (polymer-based vs. cotton-based). The banknotes were also screened for the presence of a range of pathogens. It was found that pathogens could only be isolated after enrichment and their mere presence does not appear to be alarming. In light of our international findings, it is recommended that current guidelines as they apply in most countries with regard to the concurrent hygienic handling of foods and money should be universally adopted. This includes that, in some instances, the handling of food and money have to be physically separated by employing separate individuals to carry out one task each; whereas in other instances, it could be advantageous to handle food only with a gloved hand and money with the other hand. If neither of these precautions can be effectively implemented, it is highly recommended that food service personnel practice proper hand washing procedures after handling money and before handling food.

Determination of Nonvolatile Amines in Foods by Improved Dansyl Derivatization Reaction.

Science.gov (United States)

Handa, Ayami; Kawanabe, Hitomi; Ibe, Akihiro

2017-01-01

An analytical method for the determination of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in foods was developed, using an improved dansyl derivatization technique. The five amines were extracted from food with 1% trichloroacetic acid. Three milliliter of extract was applied to a polymer-based strong cation exchange resin mini-column, which was washed with 5 mL of water, and eluted with 5 mL of 1 mol/L potassium carbonate solution. The eluate was dansylated, then 5 mL of toluene was added with shaking. The toluene layer was evaporated. The residue was taken up in 1 mL of acetonitrile and shaken with 1 mL of 5% proline in 1 mol/L potassium carbonate solution. The upper acetonitrile layer was collected, filtered, and subjected to HPLC. The limits of quantitation for putrescine and cadaverine in the samples were both 0.2 μg/g; those of spermidine, tyramine, and histamine were 0.8, 2.0, and 5.0 μg/g, respectively. The average recoveries of the five amines from nine foods exceeded 80%.

Tools for healthy tribes: improving access to healthy foods in Indian country.

Science.gov (United States)

Fleischhacker, Sheila; Byrd, Randi R; Ramachandran, Gowri; Vu, Maihan; Ries, Amy; Bell, Ronny A; Evenson, Kelly R

2012-09-01

There is growing recognition that policymakers can promote access to healthy, affordable foods within neighborhoods, schools, childcare centers, and workplaces. Despite the disproportionate risk of obesity and type 2 diabetes among American Indian children and adults, comparatively little attention has been focused on the opportunities tribal policymakers have to implement policies or resolutions to promote access to healthy, affordable foods. This paper presents an approach for integrating formative research into an action-oriented strategy of developing and disseminating tribally led environmental and policy strategies to promote access to and consumption of healthy, affordable foods. This paper explains how the American Indian Healthy Eating Project evolved through five phases and discusses each phase's essential steps involved, outcomes derived, and lessons learned. Using community-based participatory research and informed by the Social Cognitive Theory and ecologic frameworks, the American Indian Healthy Eating Project was started in fall 2008 and has evolved through five phases: (1) starting the conversation; (2) conducting multidisciplinary formative research; (3) strengthening partnerships and tailoring policy options; (4) disseminating community-generated ideas; and (5) accelerating action while fostering sustainability. Collectively, these phases helped develop and disseminate Tools for Healthy Tribes-a toolkit used to raise awareness among participating tribal policymakers of their opportunities to improve access to healthy, affordable foods. Formal and informal strategies can engage tribal leaders in the development of culturally appropriate and tribe-specific sustainable strategies to improve such access, as well as empower tribal leaders to leverage their authority toward raising a healthier generation of American Indian children. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Development of first full scope commercial CANDU-6 fuel handling simulator

Energy Technology Data Exchange (ETDEWEB)

Crawford, W., E-mail: BCrawford@atlanticnuclear.ca [Atlantic Nuclear Services Inc., Fredericton, NB (Canada); McInerney, J. M., E-mail: JMcInerney@nbpower.com [Point Lepreau Generating Station, Maces Bay, NB (Canada); Moran, E.S.; Nice, J. W.; Sinclair, D.M.; Somerville, S.; Usalp, E.C.; Usalp, M., E-mail: EMoran@atlanticnuclear.ca, E-mail: JNice@atlanticnuclear.ca, E-mail: DSinclair@atlanticnuclear.ca, E-mail: SSomerville@atlanticnuclear.ca, E-mail: ECUsalp@atlanticnuclear.ca, E-mail: MUsalp@atlanticnuclear.ca [Atlantic Nuclear Services Inc., Fredericton, NB (Canada)

2015-07-01

Unique to CANDU reactors is continuous on-power refueling. In the CANDU-6 design, the fuel bundles are contained within 380 pressure tubes. Fuelling machines, one on either side of the reactor face move on a bridge and carriage system to the appointed channel and fuel under computer control. The fuelling machine is an immensely complicated mechanical device. None of the original Canadian full scope simulators incorporated the interaction of the fuel handling system. Traditionally, the final stages of Fuel Handling Operator qualification utilizes on the job training in a production environment carried out in the station main control room. For the purpose of supporting continual improvement in fuel handling training at the Third Qinshan Nuclear Plant Company (TQNPC), Atlantic Nuclear Services in a joint project with New Brunswick Power, developed the first commercial full scope CANDU-6 Fuel Handling simulator, integrated into the existing TQNPC Full Scope Simulator framework. The TQNPC Fuel Handling simulator is capable of supporting all normal on-power and off-power refuelling procedures as well as other abnormal operating conditions, which will allow training to be conducted, based on the plant specific operating procedures. This paper will discuss its development, the importance of this tool and its advantages over past training practices. (author)

Development of first full scope commercial CANDU-6 fuel handling simulator

International Nuclear Information System (INIS)

Crawford, W.; McInerney, J. M.; Moran, E.S.; Nice, J. W.; Sinclair, D.M.; Somerville, S.; Usalp, E.C.; Usalp, M.

2015-01-01

Unique to CANDU reactors is continuous on-power refueling. In the CANDU-6 design, the fuel bundles are contained within 380 pressure tubes. Fuelling machines, one on either side of the reactor face move on a bridge and carriage system to the appointed channel and fuel under computer control. The fuelling machine is an immensely complicated mechanical device. None of the original Canadian full scope simulators incorporated the interaction of the fuel handling system. Traditionally, the final stages of Fuel Handling Operator qualification utilizes on the job training in a production environment carried out in the station main control room. For the purpose of supporting continual improvement in fuel handling training at the Third Qinshan Nuclear Plant Company (TQNPC), Atlantic Nuclear Services in a joint project with New Brunswick Power, developed the first commercial full scope CANDU-6 Fuel Handling simulator, integrated into the existing TQNPC Full Scope Simulator framework. The TQNPC Fuel Handling simulator is capable of supporting all normal on-power and off-power refuelling procedures as well as other abnormal operating conditions, which will allow training to be conducted, based on the plant specific operating procedures. This paper will discuss its development, the importance of this tool and its advantages over past training practices. (author)

Characterization and handling solutions through development and adaptation of available technologies

International Nuclear Information System (INIS)

Michel, W.S.; Frazee, C.

1998-01-01

The Department of Energy (DOE) faces unique challenges in characterizing and handling its mixed wastes. Mixed waste is low-level or transuranic (TRU) contaminated wastes containing Resource Conservation and Recovery Act (RCRA) hazardous materials. Characterization and material handling technologies will be required to solve pretreatment and disposal needs, and to meet transportation requirements. The Mixed Waste Focus Area (MWFA) will fund the development and demonstration of characterization and material handling technologies to ensure the availability to support the DOE mixed waste needs. The MWFA will be evaluating commercially available and laboratory developed technologies for applicability in meeting these needs. Improved systems will be developed, on the commercial or laboratory side, as needed to address unmet needs. Studies/demonstrations are taking place this year to evaluate the capabilities of existing systems and identify technology gaps. Calls for proposals will be made to both industry and laboratory to identify work to address those gaps. Prioritization of applicable proposals will take place and activities funded appropriately to address characterization and material handling needs

Food Supplement Reduces Fat, Improves Flavor

Science.gov (United States)

2007-01-01

Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.

Grain Handling and Storage.

Science.gov (United States)

Harris, Troy G.; Minor, John

This text for a secondary- or postecondary-level course in grain handling and storage contains ten chapters. Chapter titles are (1) Introduction to Grain Handling and Storage, (2) Elevator Safety, (3) Grain Grading and Seed Identification, (4) Moisture Control, (5) Insect and Rodent Control, (6) Grain Inventory Control, (7) Elevator Maintenance,…

Approaches of the German food industry for addressing the issue of food losses.

Science.gov (United States)

Richter, Beate; Bokelmann, Wolfgang

2016-02-01

In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Food irradiation and habitual consumption of food

International Nuclear Information System (INIS)

Omi, Nelson M.

2005-01-01

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)

Development and perceived effects of an educational programme on quality and safety in medication handling in residential facilities.

Science.gov (United States)

Mygind, Anna; El-Souri, Mira; Rossing, Charlotte; Thomsen, Linda Aagaard

2018-04-01

To develop and test an educational programme on quality and safety in medication handling for staff in residential facilities for the disabled. The continuing pharmacy education instructional design model was used to develop the programme with 22 learning objectives on disease and medicines, quality and safety, communication and coordination. The programme was a flexible, modular seven + two days' course addressing quality and safety in medication handling, disease and medicines, and medication supervision and reconciliation. The programme was tested in five Danish municipalities. Municipalities were selected based on their application for participation; each independently selected a facility for residents with mental and intellectual disabilities, and a facility for residents with severe mental illnesses. Perceived effects were measured based on a questionnaire completed by participants before and after the programme. Effects on motivation and confidence as well as perceived effects on knowledge, skills and competences related to medication handling, patient empowerment, communication, role clarification and safety culture were analysed conducting bivariate, stratified analyses and test for independence. Of the 114 participants completing the programme, 75 participants returned both questionnaires (response rate = 66%). Motivation and confidence regarding quality and safety in medication handling significantly improved, as did perceived knowledge, skills and competences on 20 learning objectives on role clarification, safety culture, medication handling, patient empowerment and communication. The programme improved staffs' motivation and confidence and their perceived ability to handle residents' medication safely through improved role clarification, safety culture, medication handling and patient empowerment and communication skills. © 2017 Royal Pharmaceutical Society.

TRANSPORT/HANDLING REQUESTS

CERN Multimedia

Groupe ST/HM

2002-01-01

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

In-flight food delivery and waste collection service: the passengers’ perspective and potential improvement

Science.gov (United States)

Romli, F. I.; Rahman, K. Abdul; Ishak, F. D.

2016-10-01

Increased competition in the commercial air transportation industry has made service quality of the airlines as one of the key competitive measures to attract passengers against their rivals. In-flight services, particularly food delivery and waste collection, have a notable impact on perception of the overall airline's service quality because they are directly and interactively provided to passengers during flight. An online public survey is conducted to explore general passengers' perception of current in-flight food delivery and waste collection services, and to identify potential rooms for improvement. The obtained survey results indicate that in-flight service does have an effect on passengers' choice of airlines. Several weaknesses of the current service method and possible improvements have been established from the collected responses.

Development of nuclear technology for improving quality and shelf-life on food commodities

International Nuclear Information System (INIS)

Zubaidah Irawati

2007-01-01

The availability and sustain ability food regarding safety, nutritive, and remaining good palatability are the basic needs of human in order to stay alive and keep healthy. The process must follow the existing standard-guidelines (Good Manufacturing Practices/GMP and Good Irradiation Practices/GIP) if ionizing radiation will be implemented for such purposes because of its effectiveness, efficient, and practical in comparison with conventional methods. Nevertheless application of nuclear technique for improving the safety and extending the shelf-life of foods for human consumption, a proper regulation and legalization from the local government is needed. Commercialization of irradiated food in Indonesia has been stipulated under decree of PERMENKES No. 826/MENKES /PER/XII/1987, No.152/MENKES/SK/II/1995 and Food Law of the Republic of Indonesia No.7/1996. Commercially, besides Indonesia, other countries within Asia and the Pacific region such as India, Thailand, and Vietnam have implemented nuclear technique on food commodities for quarantine, sanitation and sterilization purposes both for local consumption and export to European Countries, USA and Australia. Public education should be more conducted in some effective ways and keep on going to avoid misconception about the technology itself. (author)

Spent nuclear fuel shipping cask handling capabilities of commercial light water reactors

International Nuclear Information System (INIS)

Daling, P.M.; Konzek, G.J.; Lezberg, A.J.; Votaw, E.F.; Collingham, M.I.

1985-04-01

This report describes an evaluation of the cask handling capabilities of those reactors which are operating or under construction. A computerized data base that includes cask handling information was developed with information from the literature and utility-supplied data. The capability of each plant to receive and handle existing spent fuel shipping casks was then evaluated. Modal fractions were then calculated based on the results of these evaluations and the quantities of spent fuel projected to be generated by commercial nuclear power plants through 1998. The results indicated that all plants are capable of receiving and handling truck casks. Up to 118 out of 130 reactors (91%) could potentially handle the larger and heavier rail casks if the maximum capability of each facility is utilized. Design and analysis efforts and physical modifications to some plants would be needed to achieve this high rail percentage. These modifications would be needed to satisfy regulatory requirements, increase lifting capabilities, develop rail access, or improve other deficiencies. The remaining 12 reactors were determined to be capable of handling only the smaller truck casks. The percentage of plants that could receive and handle rail casks in the near-term would be reduced to 64%. The primary reason for a plant to be judged incapable of handling rail casks in the near-term was a lack of rail access. The remaining 36% of the plants would be limited to truck shipments. The modal fraction calculations indicated that up to 93% of the spent fuel accumulated by 1998 could be received at federal storage or disposal facilities via rail (based on each plant's maximum capabilities). If the near-term cask handling capabilities are considered, the rail percentage is reduced to 62%

Food irradiation technology and some implications for New Zealand

International Nuclear Information System (INIS)

Roberts, P.B.; Sutton, H.C.

1986-01-01

The use of irradiation in the food industry overseas is growing steadily, but it is likely to be several years before New Zealand industry makes extensive use of the process. The design, operation, and likely costs of facilities to provide controlled doses of radiation to foods are reviewed. Different sources of radiation 60 Co, 137 Cs, accelerators, and mobile units) and a variety of package handling methods are discussed. (auths)

Reproductive handle of the herd of cattle of double purpose

International Nuclear Information System (INIS)

Castro Hernandez, A.

1988-01-01

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

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

Directory of Open Access Journals (Sweden)

Francisco Gerardo Ríos-Rincón

2013-06-01

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

Perceived impact and feasibility of strategies to improve access to healthy foods in Washington State, USA.

Science.gov (United States)

Johnson, Donna B; Quinn, Emilee L; Podrabsky, Mary; Beckwith-Stanley, Nadia; Chan, Nadine; Ellings, Amy; Kovacs, Tricia; Lane, Claire

2013-12-01

The present study measured the perceived impact and political and implementation feasibility of state-level policy strategies related to increasing access to healthy foods and limiting unhealthy foods. Potential state-level policy strategies to improve access to healthy foods were identified through a review of evidence-based literature and policy recommendations. Respondents rated the perceived impact and political and implementation feasibility of each policy on a five-point scale using online surveys. Washington State policy process. Forty-nine content experts (national researchers and subject experts), forty policy experts (state elected officials or their staff, gubernatorial or legislative policy analysts) and forty-five other stakeholders (state-level advocates, programme administrators, food producers). In aggregate, respondents rated policy impact and implementation feasibility higher than political feasibility. Policy experts rated policy strategies as less politically feasible compared with content experts (P political and implementation feasibility. These included policies related to nutrition standards in schools and child-care facilities, food distribution systems, urban planning projects, water availability, joint use agreements and breast-feeding supports. Although they may be perceived as potentially impactful, some policies will be more difficult to enact than others. Information about the potential feasibility of policies to improve access to healthy foods can be used to focus limited policy process resources on strategies with the highest potential for enactment, implementation and impact.

The claims handling process of liability insurance in South Africa

Directory of Open Access Journals (Sweden)

Jacoline van Jaarsveld

2015-04-01

Full Text Available Liabilities play a very important financial role in business operations, professional service providers as well as in the personal lives of people. It is possible that a single claim may even lead to the bankruptcy of the defendant. The claims handling process of liability insurance by short-term insurers is therefore very important to these parties as it should be clear that liability claims may have enormous and far-reaching financial implications for them. The objective of this research paper embodies the improvement of financial decision-making by short-term insurers with regard to the claims handling process of liability insurance. Secondary data was initially studied which provided the basis to compile a questionnaire for the empirical survey. The leaders of liability insurance in the South African short-term insurance market that represented 69.5% of the annual gross written premiums received for liability insurance in South Africa were the respondents of the empirical study. The perceptions of these short-term insurers provided the primary data for the vital conclusions of this research. This paper pays special attention to the importance of the claims handling factors of liability insurance, how often the stipulations of liability insurance policies are adjusted by the short-term insurers to take the claims handling factors into consideration, as well as the problem areas which short-term insurers may experience during the claims handling process. Feasible solutions to address the problem areas are also discussed.

[Biosafety provision on handling pathogenic biological agents on the concept of biorisk assessment and management].

Science.gov (United States)

Dobrokhotskiĭ, O N; Kolombet, L V

2010-01-01

The paper shows it urgent to realize the concept of biological risk assessment and management on handling pathogenic biological agents (PBA). It gives a number of objective reasons that impede development of a methodology to assess laboratory biological risks. A concept of continuous improvement (a process approach) is proposed for use as a biorisk management tool for biosafety assurance when handling PBA. It is demonstrated that development of international cooperation urgently requires that national concepts and standards be harmonized with international regulatory documents on biosafety assurance on handling PBA.

Cask system design guidance for robotic handling

International Nuclear Information System (INIS)

Griesmeyer, J.M.; Drotning, W.D.; Morimoto, A.K.; Bennett, P.C.

1990-10-01

Remote automated cask handling has the potential to reduce both the occupational exposure and the time required to process a nuclear waste transport cask at a handling facility. The ongoing Advanced Handling Technologies Project (AHTP) at Sandia National Laboratories is described. AHTP was initiated to explore the use of advanced robotic systems to perform cask handling operations at handling facilities for radioactive waste, and to provide guidance to cask designers regarding the impact of robotic handling on cask design. The proof-of-concept robotic systems developed in AHTP are intended to extrapolate from currently available commercial systems to the systems that will be available by the time that a repository would be open for operation. The project investigates those cask handling operations that would be performed at a nuclear waste repository facility during cask receiving and handling. The ongoing AHTP indicates that design guidance, rather than design specification, is appropriate, since the requirements for robotic handling do not place severe restrictions on cask design but rather focus on attention to detail and design for limited dexterity. The cask system design features that facilitate robotic handling operations are discussed, and results obtained from AHTP design and operation experience are summarized. The application of these design considerations is illustrated by discussion of the robot systems and their operation on cask feature mock-ups used in the AHTP project. 11 refs., 11 figs

Improving hydrolysis of food waste in a leach bed reactor

Energy Technology Data Exchange (ETDEWEB)

Browne, James D.; Allen, Eoin; Murphy, Jerry D., E-mail: jerry.murphy@ucc.ie

2013-11-15

Highlights: • This paper assesses leaching of food waste in a two phase digestion system. • Leaching is assessed with and without an upflow anaerobic sludge blanket (UASB). • Without the UASB, low pH reduces hydrolysis, while increased flows increase leaching. • Inclusion of the UASB increases pH to optimal levels and greatly improves leaching. • The optimal conditions are suggested as low flow with connection to the UASB. - Abstract: This paper examines the rate of degradation of food waste in a leach bed reactor (LBR) under four different operating conditions. The effects of leachate recirculation at a low and high flow rate are examined with and without connection to an upflow anaerobic sludge blanket (UASB). Two dilution rates of the effective volume of the leach bed reactors were investigated: 1 and 6 dilutions per LBR per day. The increase in dilution rate from 1 to 6 improved the destruction of volatile solids without connection to the UASB. However connection to the UASB greatly improved the destruction of volatile solids (by almost 60%) at the low recirculation rate of 1 dilution per day. The increase in volatile solids destruction with connection to the UASB was attributed to an increase in leachate pH and buffering capacity provided by recirculated effluent from the UASB to the leach beds. The destruction of volatile solids for both the low and high dilution rates was similar with connection to the UASB, giving 82% and 88% volatile solids destruction respectively. This suggests that the most efficient leaching condition is 1 dilution per day with connection to the UASB.

Improving hydrolysis of food waste in a leach bed reactor

International Nuclear Information System (INIS)

Browne, James D.; Allen, Eoin; Murphy, Jerry D.

2013-01-01

Highlights: • This paper assesses leaching of food waste in a two phase digestion system. • Leaching is assessed with and without an upflow anaerobic sludge blanket (UASB). • Without the UASB, low pH reduces hydrolysis, while increased flows increase leaching. • Inclusion of the UASB increases pH to optimal levels and greatly improves leaching. • The optimal conditions are suggested as low flow with connection to the UASB. - Abstract: This paper examines the rate of degradation of food waste in a leach bed reactor (LBR) under four different operating conditions. The effects of leachate recirculation at a low and high flow rate are examined with and without connection to an upflow anaerobic sludge blanket (UASB). Two dilution rates of the effective volume of the leach bed reactors were investigated: 1 and 6 dilutions per LBR per day. The increase in dilution rate from 1 to 6 improved the destruction of volatile solids without connection to the UASB. However connection to the UASB greatly improved the destruction of volatile solids (by almost 60%) at the low recirculation rate of 1 dilution per day. The increase in volatile solids destruction with connection to the UASB was attributed to an increase in leachate pH and buffering capacity provided by recirculated effluent from the UASB to the leach beds. The destruction of volatile solids for both the low and high dilution rates was similar with connection to the UASB, giving 82% and 88% volatile solids destruction respectively. This suggests that the most efficient leaching condition is 1 dilution per day with connection to the UASB

Production management of window handles

Directory of Open Access Journals (Sweden)

Manuela Ingaldi

2014-12-01

Full Text Available In the chapter a company involved in the production of aluminum window and door handles was presented. The main customers of the company are primarily companies which produce PCV joinery and wholesalers supplying these companies. One chosen product from the research company - a single-arm pin-lift window handle - was described and its production process depicted technologically. The chapter also includes SWOT analysis conducted in the research company and the value stream of the single-arm pin-lift window handle.

APPETITE CONTROL: METHODOLOGICAL ASPECTS OF THE EVALUATION OF FOODS

Science.gov (United States)

Blundell, John; de Graaf, Cees; Hulshof, Toine; Jebb, Susan; Livingstone, Barbara; Lluch, Anne; Mela, David; Salah, Samir; Schuring, Ewoud; van der Knaap, Henk; Westerterp, Margriet

2013-01-01

This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims, and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in the PASSCLAIM report. (4) The report allows the evaluation of the strength of health claims, about the effects of foods on appetite, which can be sustained on the basis of the commonly used scientific designs and experimental procedures. The report includes different designs for assessing effects on satiation as opposed to satiety,detailed coverage of the extent to which a change in hunger can stand-alone as a measure of appetite control, and an extensive discussion of the statistical procedures appropriate for handling data in this field of research. Since research in this area is continually evolving, new improved methodologies may emerge over time and will need to be incorporated into the framework. One main objective of the report has been to produce guidance on good practice in carrying out appetite research, and not to set down a series of commandments that must be followed. PMID:20122136

7 CFR 58.443 - Whey handling.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Whey handling. 58.443 Section 58.443 Agriculture... Procedures § 58.443 Whey handling. (a) Adequate sanitary facilities shall be provided for the handling of whey. If outside, necessary precautions shall be taken to minimize flies, insects and development of...

Improvements in or relating to gripping means for handling nuclear reactor fuel assemblies

International Nuclear Information System (INIS)

Batjukov, V.I.; Vjugov, O.N.; Fadeev, A.I.; Shkhian, T.G.

1980-01-01

A gripping means for handling fuel assemblies, the heads of which are internally recessed to receive gripping jaws, forms part of a reactor refuelling machine and is telescopically accommodated within a manipulator tube of the machine. A through hole is provided to allow cooling medium to be passed through the fuel assemblies to remove afterheat when the gripping means is used to transfer assemblies from a reactor core to spent fuel storage sockets. (author)

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

Science.gov (United States)

2012-11-30

... No. FDA-1999-F-1267 (formerly Docket No. 1999F-5322) by any of the following methods: Electronic... been obtained from irradiating various foods under various conditions support conclusions about the... acids, esters, aldehydes, ketones, alkanes, alkenes, and other hydrocarbons (Ref. 2). Identical or...

Food irradiation methodology : prospect and retrospect

International Nuclear Information System (INIS)

Nadkarni, G.B.

1987-01-01

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

Biodiesel production from algae grown on food industry wastewater.

Science.gov (United States)

Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

2018-04-10

Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

Food Processing Control

Science.gov (United States)

1997-01-01

When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Thailand. Food irradiation programme planning facility operations and pilot scale studies RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

During the week of 21 through 25 May 1991, a mission was completed at the Thailand Office of Atomic Energy for Peace's ''Thai Irradiation Centre''. Meetings and discussions were held with Center staff on all aspects of commercial/industrial multipurpose (food and non-food) processing, handling and marketing. Separate meetings and discussions were held regarding the overall food irradiation programme including FAO/IAEA supported projects. (author)

Development of remote handling techniques for the HLLW solidification plant

International Nuclear Information System (INIS)

Tosha, Yoshitsugu; Iwata, Toshio; Inada, Eiichi; Nagaki, Hiroshi; Yamamoto, Masao

1982-01-01

To develop the techniques for the remote maintenance of the equipment in a HLLW (high-level liquid waste) solidification plant, the mock-up test facility (MTF) has been designed and constructed. Before its construction, the specific mock-up equipment was manufactured and tested. The results of the test and the outline of the MTF are described. As the mock-up equipment, a denitrater-concentrator, a ceramic melter and a canister handling equipment were selected. Remote operation was performed according to the maintenance program, and the evaluation of the component was conducted on the easiness of operation, performance, and the suitability to remote handling equipment. As a result of the test, four important elements were identified; they were guides, lifting fixtures, remote handling bolts, and remote pipe connectors. Many improvements of these elements were achieved, and reflected in the design of the MTF. The MTF is a steel-framed and slate-covered building (25 mL x 20 mW x 27 mH) with five storys of test bases. It contains the following four main systems: pretreatment and off-gas treatment system, glass melting system, canister handling system and secondary waste liquid recovery system. Further development of the remote maintenance techniques is expected through the test in the MTF. (Aoki, K.)

Preoperational checkout of the remote-handled transuranic waste handling at the Waste Isolation Pilot Plant

International Nuclear Information System (INIS)

1987-09-01

This plan describes the preoperational checkout for handling Remote-Handled Transuranic (RH-TRU) Wastes from their receipt at the Waste Isolation Pilot Plant (WIPP) to their emplacement underground. This plan identifies the handling operations to be performed, personnel groups responsible for executing these operations, and required equipment items. In addition, this plan describes the quality assurance that will be exercised throughout the checkout, and finally, it establishes criteria by which to measure the success of the checkout. 7 refs., 5 figs

The Control of Food Contaminants - Improving Food Safety, Protecting Consumers and Facilitating Trade

International Nuclear Information System (INIS)

Sasanya, James

2014-01-01

People need safe and wholesome food and the joint FAO/IAEA Division recognizes this basic requirement in its work with Member Countries. This feature article discusses this issue in terms of the Food and Environmental Protection (FEP) section and laboratory in the area of food contaminants, using examples from our work with countries in the Latin America and the Caribbean region

Preference Handling for Artificial Intelligence

OpenAIRE

Goldsmith, Judy; University of Kentucky; Junker, Ulrich; ILOG

2009-01-01

This article explains the benefits of preferences for AI systems and draws a picture of current AI research on preference handling. It thus provides an introduction to the topics covered by this special issue on preference handling.

Risk assessment of manual material handling activities (case study: PT BRS Standard Industry)

Science.gov (United States)

Deviani; Triyanti, V.

2017-12-01

The process of moving material manually has the potential for injury to workers. The risk of injury will increase if we do not pay attention to the working conditions. The purpose of this study is to assess and analyze the injury risk level in manual handling material activity, as well as to improve the condition. The observed manual material handling activities is pole lifting and goods loading. These activities were analyzed using Job Strain Index method, Rapid Entire Body Assessment, and Chaffin’s 2D Planar Static Model. The results show that most workers who perform almost all activities have a high level of risk level with the score of JSI and REBA exceeds 9 points. For some activities, the estimated compression forces in the lumbar area also exceed the standard limits of 3400 N. Concerning this condition, several suggestions for improvement were made, improving the composition of packing, improving body posture, and making guideline posters.

Radioactive wastes handling facility

International Nuclear Information System (INIS)

Hirose, Emiko; Inaguma, Masahiko; Ozaki, Shigeru; Matsumoto, Kaname.

1997-01-01

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.)

Ethical Traceability for Improved Transparency in the Food Chain

DEFF Research Database (Denmark)

Coff, Christian Eyde

2010-01-01

Some practices in the agri-food sector worry consumers. Consumers might for instance be concerned about animal welfare, health, environmental issues, transparency of the food chain and so forth.A question, which confronts consumers today, is how they can become capable of acting upon such ethical...... concerns. Information is often seen as an answer to the mentioned consumer concerns. Paradoxically, although consumers are bombarded with information on food - from the media, the food industry, food authorities, NGOs and interest groups – details about how foods are actually produced is often hard to find....... Much of the information available is superficial, conflicting or partial, and it is hard for consumers seeking to make informed food choices on ethical matters to know which information to trust. Food traceability, which provides a record of the history and journey of a given food, and which...

Study on the overview on food borne bacteria in food with animal origin in Iran; Part three: seafood

Directory of Open Access Journals (Sweden)

S.S Shekarforoush

2013-02-01

Full Text Available The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus and Vibrio parahemolyticus. C. botulinum type E was the most prevalent type of bacteria in the fisheries products, responsible for the most cases of botulinal food poisoning. The presence of coliforms and E. coli in the seafood was due to environmental pollution. Additionally, in the processed food, the contamination of potable water and poor handling of the products are the main sources. L. monocytogenes was isolated from fresh, frozen and processed food. The microorganism is able to grow in the refrigeration condition and multiply in the processed food. The temperature of cold smoking (20-30 ºC cannot stop growing of Listeria. High prevalence of Salmonella in water and fisheries product was mainly because of the low environmental sanitation and various geographical conditions. However, Compost fertilizer and flowing of the swages through the farms were considered as the major source of contamination. S. aureus is not a typical microorganism of the fisheries farms but may contaminate them during the processing or in-appropriate handling of the products. V. Parahemolyticus is a normal habitant organism of the pelagic area. The organism usually find in the warm water and presents in the tropical conditions. Different species of Vibrio may contaminate the salty water in the warm seasons and so contaminate the aquatics farms in these areas. In general, the prevalence of vibriosis was associated with the consumption of semi-cooked food stuff and/or the secondary contamination of the processed ones.

Safe handling of tritium

International Nuclear Information System (INIS)

1991-01-01

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

How Retailers Handle Complaint Management

DEFF Research Database (Denmark)

Hansen, Torben; Wilke, Ricky; Zaichkowsky, Judy

2009-01-01

This article fills a gap in the literature by providing insight about the handling of complaint management (CM) across a large cross section of retailers in the grocery, furniture, electronic and auto sectors. Determinants of retailers’ CM handling are investigated and insight is gained as to the......This article fills a gap in the literature by providing insight about the handling of complaint management (CM) across a large cross section of retailers in the grocery, furniture, electronic and auto sectors. Determinants of retailers’ CM handling are investigated and insight is gained...... as to the links between CM and redress of consumers’ complaints. The results suggest that retailers who attach large negative consequences to consumer dissatisfaction are more likely than other retailers to develop a positive strategic view on customer complaining, but at the same time an increase in perceived...

School food policy at Dutch primary schools: room for improvement? Cross-sectional findings from the INPACT study.

Science.gov (United States)

van Ansem, Wilke Jc; Schrijvers, Carola Tm; Rodenburg, Gerda; Schuit, Albertine J; van de Mheen, Dike

2013-04-12

Schools can play an important role in the prevention of obesity, e.g. by providing an environment that stimulates healthy eating habits and by developing a food policy to provide such an environment. The effectiveness of a school food policy is affected by the content of the policy, its implementation and its support by parents, teachers and principals. The aim of this study is to detect opportunities to improve the school food policy and/or implementation at Dutch primary schools. Therefore, this study explores the school food policy and investigates schools' (teachers and principals) and parents' opinion on the school food policy. Data on the schools' perspective of the food policy was collected from principals and teachers by means of semi-structured interviews. In total 74 principals and 72 teachers from 83 Dutch primary schools were interviewed. Data on parental perceptions about the school food policy were based on a cross-sectional survey among 1,429 parents from the same schools. Most principals (87.1%) reported that their school had a written food policy; however in most cases the rules were not clearly defined. Most of the principals (87.8%) believed that their school paid sufficient attention to nutrition and health. Teachers and principals felt that parents were primarily responsible to encourage healthy eating habits among children, while 49.8% of the parents believed that it is also a responsibility of the school to foster healthy eating habits among children. Most parents reported that they appreciated the school food policy and comply with the food rules. Parents' opinion on the enforcement of the school food policy varied: 28.1% believed that the school should enforce the policy more strongly, 32.1% was satisfied, and 39.8% had no opinion on this topic. Dutch primary schools could play a more important role in fostering healthy eating habits among children. The school food policy could be improved by clearly formulating food rules, simplifying

Evaluation of an intervention to improve the management of allergens in school food services in the city of Barcelona.

Science.gov (United States)

Fontcuberta-Famadas, M; Serral, G; López, M J; Balfagón, P; García-Cid, E; Caballé-Gavaldà, L

2018-02-15

An intervention to promote the development of an allergen control plan (ACP) and preventive measures for the management of allergens in school food services was implemented in all schools of Barcelona city over a three-year period (2013-2015) by the public health services. The present study aimed to assess changes regarding the management of food allergens in school food services in Barcelona after an intervention conducted by the public health services of the city. School meal operators of a random sample of 117 schools were assessed before and after the intervention using a structured questionnaire. The questionnaire collected general information on the students and their demand for special menus, and included 17 closed questions regarding the implementation of specific preventive measures for the management of allergens. Based on these 17 questions, a food safety score was calculated for each school. The improvement in these scores was evaluated. The results showed positive increments in the percentage of implementation of 12 of the 17 preventive measures assessed. The percentage of school food services with an implemented ACP increased by 49%. Schools with external and internal food supplies increased their scores by 16.5% and 19.6%, respectively. The greatest improvements were observed in smaller food services and in schools located in districts with low gross household incomes. The intervention was effective in improving school food services' management of allergens and in reducing the differences found among food services in the pre-intervention survey. We must also focus efforts on reducing socio-economic inequalities linked to the management of allergens. Copyright © 2018 SEICAP. Published by Elsevier España, S.L.U. All rights reserved.

7 CFR 926.9 - Handle.

Science.gov (United States)

2010-01-01

... the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE DATA COLLECTION, REPORTING AND RECORDKEEPING REQUIREMENTS APPLICABLE TO CRANBERRIES NOT SUBJECT TO THE CRANBERRY MARKETING ORDER § 926.9 Handle. Handle...

Food Safety and Sustainable Nutrition Workshops: Educational Experiences for Primary School Children in Turin, Italy.

Science.gov (United States)

Traversa, Amaranta; Adriano, Daniela; Bellio, Alberto; Bianchi, Daniela Manila; Gallina, Silvia; Ippolito, Clara; Romano, Angelo; Durelli, Paola; Pezzana, Andrea; Decastelli, Lucia

2017-01-24

European control and prevention policies are focused to guarantee a high level of protection of consumers' health. Food-borne diseases as obesity, diabetes, food allergy, and food-borne outbreaks are increasing. To prevent food-borne diseases, it is fundamental to involve consumers, in particular children, in educational experiences aimed to learn the proper behaviours to be applied. In this context, we designed and performed 5 educational workshops about food safety, hidden allergens in food and nutrition aimed to involve children attending primary and summer school. These experiences let us collect observations about children knowledge and behaviours. From May to October 2015, a total of 1708 children aged 6 to 11 years joined our workshops. Children were involved in listening activities, laboratory experiments, handling games and sensory experiences. All participants were familiar with food allergy and were interested to know how to behave with allergic people. Children showed great curiosity in discovering that many foods normally contain live bacteria. Less than 25% of children reported to skip breakfast, to have it watching TV or to spend few minutes for it. Many of them (>75%) thought that fruits and vegetables are all year-round available and are not related to a specific period. Very few participants (food safety and nutrition educational experiences have the opportunity to increase their awareness about the correct behaviours to prevent food-borne diseases and to improve their own critical thinking about food consumption.

7 CFR 1005.19 - Commercial food processing establishment.

Science.gov (United States)

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1005.19 Section 1005.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE APPALACHIAN MARKETING AREA Order Regulating Handling...

7 CFR 1001.19 - Commercial food processing establishment.

Science.gov (United States)

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1001.19 Section 1001.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE NORTHEAST MARKETING AREA Order Regulating Handling...

7 CFR 1007.19 - Commercial food processing establishment.

Science.gov (United States)

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1007.19 Section 1007.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE SOUTHEAST MARKETING AREA Order Regulating Handling...

7 CFR 1126.19 - Commercial food processing establishment.

Science.gov (United States)

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1126.19 Section 1126.19 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE SOUTHWEST MARKETING AREA Order Regulating Handling...

Organic Food in the Diet: Exposure and Health Implications.

Science.gov (United States)

Brantsæter, Anne Lise; Ydersbond, Trond A; Hoppin, Jane A; Haugen, Margaretha; Meltzer, Helle Margrete

2017-03-20

The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture "best practices" often being quite close to those of organic.

Healthier choices in an Australian health service: a pre-post audit of an intervention to improve the nutritional value of foods and drinks in vending machines and food outlets.

Science.gov (United States)

Bell, Colin; Pond, Nicole; Davies, Lynda; Francis, Jeryl Lynn; Campbell, Elizabeth; Wiggers, John

2013-11-25

Vending machines and shops located within health care facilities are a source of food and drinks for staff, visitors and outpatients and they have the potential to promote healthy food and drink choices. This paper describes perceptions of parents and managers of health-service located food outlets towards the availability and labelling of healthier food options and the food and drinks offered for sale in health care facilities in Australia. It also describes the impact of an intervention to improve availability and labelling of healthier foods and drinks for sale. Parents (n = 168) and food outlet managers (n = 17) were surveyed. Food and drinks for sale in health-service operated food outlets (n = 5) and vending machines (n = 90) in health care facilities in the Hunter New England region of NSW were audited pre (2007) and post (2010/11) the introduction of policy and associated support to increase the availability of healthier choices. A traffic light system was used to classify foods from least (red) to most healthy choices (green). Almost all (95%) parents and most (65%) food outlet managers thought food outlets on health service sites should have signs clearly showing healthy choices. Parents (90%) also thought all food outlets on health service sites should provide mostly healthy items compared to 47% of managers. The proportion of healthier beverage slots in vending machines increased from 29% to 51% at follow-up and the proportion of machines that labelled healthier drinks increased from 0 to 26%. No outlets labelled healthier items at baseline compared to 4 out of 5 after the intervention. No changes were observed in the availability or labelling of healthier food in vending machines or the availability of healthier food or drinks in food outlets. Baseline availability and labelling of healthier food and beverage choices for sale in health care facilities was poor in spite of the support of parents and outlet managers for such initiatives. The intervention

Healthy food access for urban food desert residents: examination of the food environment, food purchasing practices, diet and BMI.

Science.gov (United States)

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

2015-08-01

To provide a richer understanding of food access and purchasing practices among US urban food desert residents and their association with diet and BMI. Data on food purchasing practices, dietary intake, height and weight from the primary food shopper in randomly selected households (n 1372) were collected. Audits of all neighbourhood food stores (n 24) and the most-frequented stores outside the neighbourhood (n 16) were conducted. Aspects of food access and purchasing practices and relationships among them were examined and tests of their associations with dietary quality and BMI were conducted. Two low-income, predominantly African-American neighbourhoods with limited access to healthy food in Pittsburgh, PA, USA. Household food shoppers. Only one neighbourhood outlet sold fresh produce; nearly all respondents did major food shopping outside the neighbourhood. Although the nearest full-service supermarket was an average of 2·6 km from their home, respondents shopped an average of 6·0 km from home. The average trip was by car, took approximately 2 h for the round trip, and occurred two to four times per month. Respondents spent approximately $US 37 per person per week on food. Those who made longer trips had access to cars, shopped less often and spent less money per person. Those who travelled further when they shopped had higher BMI, but most residents already shopped where healthy foods were available, and physical distance from full-service supermarkets was unrelated to weight or dietary quality. Improved access to healthy foods is the target of current policies meant to improve health. However, distance to the closest supermarket might not be as important as previously thought, and thus policy and interventions that focus merely on improving access may not be effective.

Examining the interaction between food outlets and outdoor food advertisements with primary school food environments.

Science.gov (United States)

Walton, Mat; Pearce, Jamie; Day, Peter

2009-09-01

Schools are commonly seen as a site of intervention to improve children's nutrition, and prevent excess weight gain. Schools may have limited influence over children's diets; however, with home and community environments also exerting an influence within schools. This study considered the environment of food outlets and outdoor food advertisements surrounding four case study primary schools in New Zealand, and the impact of that external environment on within-school food environments. The shortest travel route between school and home addresses, and the number of food outlets and advertisements passed on that route, was calculated for each student. Interviews with school management were conducted. The schools with a higher percentage of students passing food outlets and advertisements considered that their presence impacted on efforts within schools to improve the food environment. Limiting students' exposure to food outlets and outdoor food adverts through travel route planning, reducing advertising, or limiting the location of food outlets surrounding schools could be explored as intervention options to support schools in promoting nutrition.

Remote handling at LAMPF

International Nuclear Information System (INIS)

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

1983-01-01

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

Milk postharvest handling practices across the supply chain in Eastern Ethiopia

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