WorldWideScience

Sample records for safe food handling

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

    Science.gov (United States)

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

    2015-08-01

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

  2. 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…

  3. 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.

  4. 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.

  5. 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

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

    Science.gov (United States)

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

    2010-11-01

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

  7. 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.

  8. Hygienic food handling behaviours. An application of the Theory of Planned Behaviour.

    Science.gov (United States)

    Mullan, Barbara A; Wong, Cara L

    2009-06-01

    It is estimated that 5.4 million Australians get sick annually from eating contaminated food and that up to 20% of this illness results from food handling behaviour. A study was undertaken to investigate the efficacy of the Theory of Planned Behaviour (TPB) including past behaviour in predicting safe food handling intention and behaviour. One hundred and nine participants completed questionnaires regarding their attitudes, perceived behavioural control (PBC), subjective norm, intentions and past behaviour. Behaviour was measured 4 weeks later. The TPB predicted a high proportion of variance in both intentions and behaviour, and past behaviour/habit was found to be the strongest predictor of behaviour. The results of the present study suggest interventions aimed at increasing safe food handling intentions should focus on the impact of normative influences and perceptions of control over their food handling environment; whereas interventions to change actual behaviour should attempt to increase hygienic food handling as a habitual behaviour.

  9. 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.

  10. 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

  11. 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.

  12. Consumer food handling in the home: a review of food safety studies.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2003-01-01

    Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.

  13. Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?

    Science.gov (United States)

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

    2018-06-01

    Youth are a key audience for food safety education. They often engage in risky food handling behaviors, prepare food for others, and have limited experience and knowledge of safe food handling practices. Our goal was to investigate the effectiveness of an existing food handler training program for improving safe food handling behaviors among high school students in Ontario, Canada. However, because no schools agreed to provide control groups, we evaluated whether behaviors changed following delivery of the intervention program and whether changes were sustained over the school term. We measured 32 food safety behaviors, before the intervention and at 2-week and 3-month follow-up evaluations by in-person observations of students ( n = 119) enrolled in grade 10 and 12 Food and Nutrition classes ( n = 8) and who individually prepared recipes. We examined within-student changes in behaviors across the three time points, using mixed effects regression models to model trends in the total food handling score (of a possible 32 behaviors) and subscores for "clean" (17 behaviors), "separate" (14 behaviors), and "cook" (1 behavior), adjusting for student characteristics. At baseline, students ( n = 108) averaged 49.1% (15.7 of 32 behaviors; standard deviation = 5.8) correct food handling behaviors, and only 5.5% (6) of the 108 students used a food thermometer to check the doneness of the chicken (the "cook" behavior). All four behavior score types increased significantly ∼2 weeks postintervention and remained unchanged ∼3 months later. Student characteristics (e.g., having taken a prior food handling course) were not significant predictors of the total number of correctly performed food handling behaviors or of the "clean" or "separate" behaviors, working or volunteering in a food service establishment was the only characteristic significantly associated with food thermometer use (i.e., "cook"). Despite the significant increase in correct behaviors, students continued to

  14. Safe handling of radiation sources

    International Nuclear Information System (INIS)

    Abd Nasir Ibrahim; Azali Muhammad; Ab Razak Hamzah; Abd Aziz Mohamed; Mohammad Pauzi Ismail

    2004-01-01

    This chapter discussed the subjects related to the safe handling of radiation sources: type of radiation sources, method of use: transport within premises, transport outside premises; Disposal of Gamma Sources

  15. [The Necessity and the Current Status of Safe Handling of Anticancer Drugs].

    Science.gov (United States)

    Kanda, Kiyoko

    2017-07-01

    Number of people who handle anticancer drugs in their profession is increasing. Anticancer drugs, which are hazardous drugs(HD), exert cytocidal effects on cancer cells, but many have also been shown to have mutagenicity, teratogenicity and carcinogenicity; therefore, safe handling of anticancer drugs is necessary. In July 2015, the first Japanese guidelines for exposure control measures, namely, the "Joint Guidelines for Safe Handling of Cancer Chemotherapy Drugs", were published jointly by 3 societies. Our guideline is the creation of the Japanese Society of Cancer Nursing(JSCN), Japanese Society of Medical Oncology(JSMO)and Japanese Society of Pharmaceutical Oncology(JASPO)and has a historical significance. This paper states the necessity of safe handling of anticancer drugs, Japan's recent movement of safe handling, the introduction of joint guidelines of safe handling of anticancer drugs, and new movement of safe handling of USP chapter 800 in the United States.

  16. Knowledge and Food Handling Practices of Nurses in a Tertiary Health Care Hospital in Nigeria.

    Science.gov (United States)

    Oludare, Aluko Olufemi; Ogundipe, Abiodun; Odunjo, Abimbola; Komolafe, Janet; Olatunji, Ibukun

    2016-01-01

    Food safety in hospitals is important to protect patients whose immunity may be compromised by their illness. The safety of food served to patients is dependent on its handling acquisition of raw food items, to preparation, packaging, and distribution. The study described in this article assessed the knowledge and food handling practices of nurses in the food chain to patients in the hospital wards. The mean age of respondents was 33.7 ± 9.3 years and 180 (56.6%) had worked in the hospital for 1-5 years. While respondents had good knowledge scores overall, only 22 (6.5%) knew the correct temperature for maintaining hot, ready-to-eat food. Also, 332 (97.6%) respondents knew the importance of hand washing before handling food while 279 (84.1%) always wash hands before handling food. The study revealed a decline in performance over time, from knowledge and attitudes to practice in food handling. Therefore, regular training on safe food handling procedures should be mainstreamed into the training curriculum of staff nurses in health care institutions.

  17. Plutonium safe handling

    International Nuclear Information System (INIS)

    Tvehlov, Yu.

    2000-01-01

    The abstract, prepared on the basis of materials of the IAEA new leadership on the plutonium safe handling and its storage (the publication no. 9 in the Safety Reports Series), aimed at presenting internationally acknowledged criteria on the radiation danger evaluation and summarizing the experience in the safe management of great quantities of plutonium, accumulated in the nuclear states, is presented. The data on the weapon-class and civil plutonium, the degree of its danger, the measures for provision of its safety, including the data on accident radiation consequences with the fission number 10 18 , are presented. The recommendations, making it possible to eliminate the super- criticality danger, as well as ignition and explosion, to maintain the tightness of the facility, aimed at excluding the radioactive contamination and the possibility of internal irradiation, to provide for the plutonium security, physical protection and to reduce irradiation are given [ru

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

    NARCIS (Netherlands)

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

    2006-01-01

    To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food. To realize improvements in public health, it is necessary to develop interventions that match the needs of individual consumers. Successful

  19. Procedure of safe handling with cytostatic drugs

    Directory of Open Access Journals (Sweden)

    Kodžo Dragan

    2003-01-01

    Full Text Available Working group for safe handling with cytostatic drugs has been formed by the Ministry of Health, and it consists of professionals from IORS, Federal Bureau of Weights and Measures, Industrial Medicine, Institute of Hematology, Military Medical Academy, and Crown Agents. The aim of this working group is to prepare procedures for safe handling with cytostatic drugs, as well as program for educational seminar for nurses, medical technicians, and pharmaceutical technicians. The procedures will serve as a guide of good practice of oncology health care, and will refer to all actions that health care professionals carry out from the moment of drugs arrival to the pharmacy to the moment of their application. In the first segment of this procedure, general rules are given for working with cytotoxic agents, control for risky exposures, safe system of work, control of working environment, monitoring of the employees' health condition adequate protection in the working environment, protective equipment of the employees (gloves, mask, cap, eyeglasses, shoe covers, coats and chambers for vertical laminary air stream. Storing of cytostatics, procedure in case of accident, and waste handling and removal are also described in this segment. Fifty-three standard operational procedures are described in detail in the second segment. Training scheme for preparation of chemotherapy is given in the third segment - education related to various fields and practical part, which would be carried out through workshops, and at the end of the course participants would pass a test and obtain certificate. After the procedures for safe handling with cytostatics are legally regulated employer will have to provide minimum of protective equipment, special rooms for the drugs dissolving, chambers with laminar airflow, 6 hours working time, rotation of the staff working with drugs dissolving in intervals of every five years, higher efficiency, better health control. In conclusion

  20. Food handling in the household environment as a vulnerability factor to foodborne diseases

    Directory of Open Access Journals (Sweden)

    Carla Rosane Paz Arruda Teo

    2016-06-01

    Full Text Available Introduction: the concept of food security and nutrition is based on the regular and sufficient access to food of adequate quality and it implies food safety as one of its dimensions. Objective: to analyze the sanitary and hygienic conditions of food handling in households in Chapecó (SC, Brazil. Materials and Methods: descriptive study with 138 households selected by systematic sampling to a 5% significance level and a 4% acceptable error. We applied a questionnaire to the person who was the responsible for food handling in each household. We used descriptive and inferential statistics and we interpreted the data according to health vulnerability framework. Results: we highlight that 50.7% (n=70 reported to just wash vegetables with water, 71% (n=98 reported to wash cutting boards with detergent and cold water, 33, 3% (n=46 reported the use of raw eggs. There was no association between the source of water supply and sanitary failures observed. Conclusions: safe food handling procedures are not adopted in a reasonable proportion of households, which may explain the vulnerability to foodborne diseases in these environments.

  1. Recent progress on developments of tritium safe handling techniques in Japan

    International Nuclear Information System (INIS)

    Watanabe, Kuniaki; Matsuyama, Masao

    1993-01-01

    Vast amounts of tritium will be used for thermonuclear fusion reactors. Without establishing safe handling techniques for large amounts of tritium, undoubtedly the fusion reactors will not be accepted. Japanese activity on tritium related research has considerably developed in the last 10 years. This review paper gives a brief summary of safe handling techniques developed by Japanese research groups. (author)

  2. Safe handling of potential peroxide forming compounds and their corresponding peroxide yielded derivatives.

    Energy Technology Data Exchange (ETDEWEB)

    Sears, Jeremiah Matthew; Boyle, Timothy J.; Dean, Christopher J.

    2013-06-01

    This report addresses recent developments concerning the identification and handling of potential peroxide forming (PPF) and peroxide yielded derivative (PYD) chemicals. PPF chemicals are described in terms of labeling, shelf lives, and safe handling requirements as required at SNL. The general peroxide chemistry concerning formation, prevention, and identification is cursorily presented to give some perspective to the generation of peroxides. The procedure for determining peroxide concentrations and the proper disposal methods established by the Hazardous Waste Handling Facility are also provided. Techniques such as neutralization and dilution are provided for the safe handling of any PYD chemicals to allow for safe handling. The appendices are a collection of all available SNL documentation pertaining to PPF/PYD chemicals to serve as a single reference.

  3. Safe handling of plutonium: a panel report

    Energy Technology Data Exchange (ETDEWEB)

    1974-01-01

    This guide results from a meeting of a Panel of Experts held by the International Atomic Energy Agency on 8 to 12 November 1971. It is directed to workers in research laboratories handling plutonium in gram amounts. Contents: aspects of the physical and chemical properties of plutonium; metabolic features of plutonium; facility design features for safe handling of plutonium (layout of facility, working zones, decontamination room, etc.); glove boxes; health surveillance (surveillance of environment and supervision of workers); emergencies; organization. Annexes: types of glove boxes; tables; mobile ..cap alpha.. air sampler; aerosol monitor; bio-assay limits of detection; examples of contamination control monitors.

  4. Safe Minimum Internal Temperature Chart

    Science.gov (United States)

    ... Internal Temperature Chart Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: ...

  5. Saving our backs: safe patient handling and mobility for home care.

    Science.gov (United States)

    Beauvais, Audrey; Frost, Lenore

    2014-01-01

    Predicted work-related injuries for nurses and home healthcare workers are on the rise given the many risk factors in the home environment and the escalating demands for home healthcare workers in the United States. Fortunately, safe patient handling and mobility programs can dramatically decrease injuries. Despite strides being made to promote safe patient handling and mobility programs in acute care, more can be done to establish such initiatives in the home care setting.

  6. 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.

  7. Comparison of Two Educational Methods on Nurses' Adoption of Safe Patient Handling Techniques

    Science.gov (United States)

    Folami, Florence

    2010-01-01

    Musculoskeletal injuries caused by patient lifting and transfers are a concern to health care workers. The Safe Patient Handling Act calls for all health care organizations to move to mechanical assistance from previous manual methods of transfers. This research analyzed two different educational programs that addressed safe patient handling for…

  8. Closed-system drug-transfer devices plus safe handling of hazardous drugs versus safe handling alone for reducing exposure to infusional hazardous drugs in healthcare staff.

    Science.gov (United States)

    Gurusamy, Kurinchi Selvan; Best, Lawrence Mj; Tanguay, Cynthia; Lennan, Elaine; Korva, Mika; Bussières, Jean-François

    2018-03-27

    Occupational exposure to hazardous drugs can decrease fertility and result in miscarriages, stillbirths, and cancers in healthcare staff. Several recommended practices aim to reduce this exposure, including protective clothing, gloves, and biological safety cabinets ('safe handling'). There is significant uncertainty as to whether using closed-system drug-transfer devices (CSTD) in addition to safe handling decreases the contamination and risk of staff exposure to infusional hazardous drugs compared to safe handling alone. To assess the effects of closed-system drug-transfer of infusional hazardous drugs plus safe handling versus safe handling alone for reducing staff exposure to infusional hazardous drugs and risk of staff contamination. We searched the Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE, Embase, OSH-UPDATE, CINAHL, Science Citation Index Expanded, economic evaluation databases, the World Health Organization International Clinical Trials Registry Platform, and ClinicalTrials.gov to October 2017. We included comparative studies of any study design (irrespective of language, blinding, or publication status) that compared CSTD plus safe handling versus safe handling alone for infusional hazardous drugs. Two review authors independently identified trials and extracted data. We calculated the risk ratio (RR) and mean difference (MD) with 95% confidence intervals (CI) using both fixed-effect and random-effects models. We assessed risk of bias according to the risk of bias in non-randomised studies of interventions (ROBINS-I) tool, used an intracluster correlation coefficient of 0.10, and we assessed the quality of the evidence using GRADE. We included 23 observational cluster studies (358 hospitals) in this review. We did not find any randomised controlled trials or formal economic evaluations. In 21 studies, the people who used the intervention (CSTD plus safe handling) and control (safe handling alone) were pharmacists or pharmacy

  9. Safe handling of plutonium in research laboratories

    International Nuclear Information System (INIS)

    1976-01-01

    The training film illustrates the main basic requirements for the safe handling of small amounts of plutonium. The film is intended not only for people setting up plutonium research laboratories but also for all those who work in existing plutonium research laboratories. It was awarded the first prize in the category ''Protection of Workers'' at the international film festival organized by the 4th World Congress of the International Radiation Protection Association (IRPA) in Paris in April 1977

  10. Safe handling of plutonium in research laboratories

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1977-12-31

    The training film illustrates the main basic requirements for the safe handling of small amounts of plutonium. The film is intended not only for people setting up plutonium research laboratories but also for all those who work in existing plutonium research laboratories. It was awarded the first prize in the category ``Protection of Workers`` at the international film festival organized by the 4th World Congress of the International Radiation Protection Association (IRPA) in Paris in April 1977

  11. Principles for the Safe Moving and Handling of Patients

    Directory of Open Access Journals (Sweden)

    Wanless Stephen

    2016-12-01

    Full Text Available Human movement when walking or running is a widely researched area. However, there is an increased incidence of musculoskeletal injury from poor positioning when moving and handling patients amongst healthcare professionals and is one of the main causes of long term musculoskeletal health problems. In the clinical area, an individual’s musculoskeletal health system is subjected to mechanical loading, increasing the body’s stress and strain limits, and once these are exceeded injury occurs. The risk of pain and injury has a direct relation from the over use of poor posture from poor moving and handling, which in turn can cause loss of strength and reduce musculoskeletal function. This can be changed through healthcare workers adopting safe biomechanical body movements during patient handling tasks.

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

    Science.gov (United States)

    2014-01-01

    Background Food borne diseases are major health problems in developed and developing countries including Ethiopia. The problem is more noticeable in developing countries due to prevailing poor food handling and sanitation practices, inadequate food safety laws, weak regulatory systems, lack of financial resources to invest on safer equipments, and lack of education for food handlers. Methods The objective of this study was to assess food handling practice and associated factors among food handlers working in food and drinking establishments of Dangila town, North West Ethiopia. Cross-sectional quantitative study design was conducted among 406 food handlers working in 105 food and drink establishments from July to August 2013 in Dangila town. Data were collected using face to face interview with pretested structured questionnaire and physical observation. Result The mean age of the respondents was 22.7 ± 4.2 years of which 62.8% of the food handlers were females. Two hundred thirteen (52.5%) of food handlers had good food handling practices. Marital status (AOR = 7.52, 95% CI, 1.45-38.97), monthly income (AOR = 0.395, 95% CI, 0.25-0.62), knowledge about food handling (AOR = 1.69, 95% CI, 1.05-2.73), existence of shower facility (AOR = 1.89, 95% CI, 1.12-3.21) and separate dressing room (AOR = 1.97, 95% CI, 1.11-3.49) were found to be significantly associated with good food handling Practices. Conclusion Above half of food handlers had good food handling practices. Marital status, monthly income, knowledge status, existence of shower facility, existence of separate dressing room and presence of insect and rodent were factors associated with food handling Practices. PMID:24908104

  13. Safe Patient Handling and Mobility: Development and Implementation of a Large-Scale Education Program.

    Science.gov (United States)

    Lee, Corinne; Knight, Suzanne W; Smith, Sharon L; Nagle, Dorothy J; DeVries, Lori

    This article addresses the development, implementation, and evaluation of an education program for safe patient handling and mobility at a large academic medical center. The ultimate goal of the program was to increase safety during patient mobility/transfer and reduce nursing staff injury from lifting/pulling. This comprehensive program was designed on the basis of the principles of prework, application, and support at the point of care. A combination of online learning, demonstration, skill evaluation, and coaching at the point of care was used to achieve the goal. Specific roles and responsibilities were developed to facilitate implementation. It took 17 master trainers, 88 certified trainers, 176 unit-based trainers, and 98 coaches to put 3706 nurses and nursing assistants through the program. Evaluations indicated both an increase in knowledge about safe patient handling and an increased ability to safely mobilize patients. The challenge now is sustainability of safe patient-handling practices and the growth and development of trainers and coaches.

  14. Food Handling Practices and Food Safety Messaging Preferences of African American and Latino Consumers

    Directory of Open Access Journals (Sweden)

    Emily Patten

    2018-02-01

    Full Text Available Extensive research on consumer food handling has identified common practices that could negatively impact food safety. Limited research has considered if food handling practices differ among diverse groups or if unique approaches are needed to provide food safety education for different audiences. This study examined food handling practice differences between African-American and Latino consumers and differing responses to food safety messages. Four focus groups were conducted, two with African-American participants and two with Latino participants, with each focus group consisting of 10-15 participants. Focus group transcripts were reviewed, coded, and grouped into themes using an iterative process. The 50 participants self-identified as either African-American or Latino, had home meal preparation experience, and were 18 years or older. Each focus group was multigenerational and included males and females. Risky food handling practices reported by both groups included rinsing poultry before cooking and limited food thermometer use. African-American participants preferred informational food safety messages, whereas Latino participants were split in preferring informational, guilt-inducing, and fear-inducing messages.

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

    Science.gov (United States)

    2013-05-10

    ...-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...

  16. Factors influencing oncology nurses' use of hazardous drug safe-handling precautions.

    Science.gov (United States)

    Polovich, Martha; Clark, Patricia C

    2012-05-01

    To examine relationships among factors affecting nurses' use of hazardous drug (HD) safe-handling precautions, identify factors that promote or interfere with HD precaution use, and determine managers' perspectives on the use of HD safe-handling precautions. Cross-sectional, mixed methods; mailed survey to nurses who handle chemotherapy and telephone interviews with managers. Mailed invitation to oncology centers across the United States. 165 nurses who reported handling chemotherapy and 20 managers of nurses handling chemotherapy. Instruments measured the use of HD precautions and individual and organizational factors believed to influence precaution use. Data analysis included descriptive statistics and hierarchical regression. Manager interview data were analyzed using content analysis. Chemotherapy exposure knowledge, self-efficacy, perceived barriers, perceived risk, interpersonal influences, and workplace safety climate. Nurses were well educated, experienced, and certified in oncology nursing. The majority worked in outpatient settings and administered chemotherapy to an average of 6.8 patients per day. Exposure knowledge, self-efficacy for using personal protective equipment, and perceived risk of harm from HD exposure were high; total precaution use was low. Nurse characteristics did not predict HD precaution use. Fewer barriers, better workplace safety climate, and fewer patients per day were independent predictors of higher HD precaution use. HD handling policies were present, but many did not reflect current recommendations. Few managers formally monitored nurses' HD precaution use. Circumstances in the workplace interfere with nurses' use of HD precautions. Interventions should include fostering a positive workplace safety climate, reducing barriers, and providing appropriate nurse-patient ratios.

  17. Keeping Food Safe

    Centers for Disease Control (CDC) Podcasts

    2009-05-27

    This CDC Kidtastics podcast discusses things kids and parents can do to help prevent illness by keeping food safe.  Created: 5/27/2009 by National Center for Zoonotic, Vector-Borne, and Enteric Diseases (NCZVED).   Date Released: 5/27/2009.

  18. Is irradiation of food stuffs safe?

    International Nuclear Information System (INIS)

    Maheshwari, Raaz K.; Yadav, Rajesh K.

    2014-01-01

    Many advanced and several developing countries have abundant supplies of fresh, safe and nutritious food stuffs. Yet, despite the many precautions and processes in place to ensure safe food supply, microbial contamination is still a concern. There are a number of food processing tools available that provide additional protection for the food we consume. One very promising tool is food irradiation, which is a process of imparting ionizing energy to food to kill microorganisms. Food irradiation is the process of exposing food to a controlled source of ionising radiation for the purposes of reduction of microbial Ioad, destruction of pathogens, extension of product shelf life, and/or disinfection of produce. The term irradiation often evokes fears of nuclear radioactivity and cancer among consumers. The process seems frightening because it is powerful and invisible. Consequently questions and concerns exist particularly about the safety or wholesomeness of irradiated food. The paper highlights food irradiation as a food safety measure and the issues of concerns for consumers. (author)

  19. Safe Handling of Radioisotopes

    International Nuclear Information System (INIS)

    1958-01-01

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

  20. FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

    Directory of Open Access Journals (Sweden)

    Duygu Çelik

    2015-01-01

    Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.

  1. Making Our Food Safe

    International Nuclear Information System (INIS)

    Madsen, Michael

    2013-01-01

    Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

  2. 21 CFR 1250.35 - Health of persons handling food.

    Science.gov (United States)

    2010-04-01

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

  3. Analysis of Personal Hygiene and Food Handling on Patients Food Managementt in Rsup Dr. Mohammad Hoesin Palembang

    OpenAIRE

    Mirawati, Mirawati; Sitorus, Rico Januar; Hasyim, Hamzah

    2011-01-01

    Background : Hospital food hygiene and sanitation are generally less awake, which originated in the less hygienic food processing particularly related to personal hygiene of food handlers and poor food handling at every stage of implementation. This study aims to analyze the personal hygiene and food handling on Patients Food management in RSUP Dr. Mohammad Hoesin Palembang, 2010. Method : This study was descriptive using a qualitative approach. Sources of information in this study amounted...

  4. DOES FOOD SAFETY CONFLICT WITH FOOD SECURITY? THE SAFE CONSUMPTION OF FOOD

    OpenAIRE

    Kinsey, Jean D.

    2004-01-01

    This paper concludes by saying no, food safety and security reinforce each other. It combines food safety and food security into the concept of "safe food consumption." Unsafe food consumption occurs when food contains known substances that lead to short or long term illness or death (botulism) and suspect substances that are believed to lead to delayed diseases (pesticides). It also occurs when hunger or over eating contribute to long-term illness and shorter life expectancy. The costs of il...

  5. Safe handling of cytotoxic compounds in a biopharmaceutical environment.

    Science.gov (United States)

    Hensgen, Miriam I; Stump, Bernhard

    2013-01-01

    Handling cytotoxic drugs such as antibody-drug conjugates (ADCs) in a biopharmaceutical environment represents a challenge based on the potency of the compounds. These derivatives are dangerous to humans if they accidentally get in contact with the skin, are inhaled, or are ingested, either as pure compounds in their solid state or as a solution dissolved in a co-solvent. Any contamination of people involved in the manufacturing process has to be avoided. On the other hand, biopharmaceuticals need to be protected simultaneously against any contamination from the manufacturing personnel. Therefore, a tailor-made work environment is mandatory in order to manufacture ADCs. This asks for appropriate technical equipment to keep potential hazardous substances contained. In addition, clearly defined working procedures based on risk assessments as well as proper training for all personnel involved in the manufacturing process are needed to safely handle these highly potent pharmaceuticals.

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

    Science.gov (United States)

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

    2001-01-01

    To identify gender difference in safe and unsafe practice of pesticide handling in tobacco farmers of Malaysia, we conducted a 20-item questionnaire interview on storage of pesticide (4 questions), mixing of pesticide (3 questions), use of personal protective equipment and clothing while spraying pesticide (7 questions), activities during and after spraying of pesticide (5 questions), and maintenance of pesticide sprayer (1 question) in 496 tobacco farmers (395 males and 101 females) in Bachok District, Kelantan, Malaysia. Duration of employment was significantly longer in females than those in males (pwork habit, (3) reading and following instructions on pesticide label, (4) security, storage and disposal of pesticide container, (5) safe work habit, (6) proper handling of pesticide and maintenance of pesticide sprayer, (7) use of personal protective clothing, and (8) safe handling of pesticide. Results of analysis of covariance for the eight factor scores of all male and female farmers, controlling for educational level and duration of employment, showed that: (1) factor scores for use of personal protective equipment (pwork habit (p0.05). We therefore conclude that: (1) for female tobacco farmers, choice of personal attire tend to result in lower scores on use of personal protective equipment and personal protective clothing while personal hygiene practices result in lower score on safe work habit; and, (2) for male tobacco farmers, the lower scores on reading and following instruction on pesticide label and mixing pesticide and maintenance of pesticide sprayer in good condition suggests that they were not primarily involved in these activities. It is postulated that these differences in safe and unsafe practices of pesticide handling across gender is related to the choice of personal attire, personal hygiene practices and division of labour within farming households which in turn is influenced by prevailing sociocultural norms in the community.

  7. Nuclear hydrogen production and its safe handling

    International Nuclear Information System (INIS)

    Chung, Hongsuk; Paek, Seungwoo; Kim, Kwang-Rag; Ahn, Do-Hee; Lee, Minsoo; Chang, Jong Hwa

    2003-01-01

    An overview of the hydrogen related research presently undertaken at the Korea Atomic Energy Research Institute are presented. These encompass nuclear hydrogen production, hydrogen storage, and the safe handling of hydrogen, High temperature gas-cooled reactors can play a significant role, with respect to large-scale hydrogen production, if used as the provider of high temperature heat in fossil fuel conversion or thermochemical cycles. A variety of potential hydrogen production methods for high temperature gas-cooled reactors were analyzed. They are steam reforming of natural gas, thermochemical cycles, etc. The produced hydrogen should be stored safely. Titanium metal was tested primarily because its hydride has very low dissociation pressures at normal storage temperatures and a high capacity for hydrogen, it is easy to prepare and is non-reactive with air in the expected storage conditions. There could be a number of potential sources of hydrogen evolution risk in a nuclear hydrogen production facility. In order to reduce the deflagration detonation it is necessary to develop hydrogen control methods that are capable of dealing with the hydrogen release rate. A series of experiments were conducted to assess the catalytic recombination characteristics of hydrogen in an air stream using palladium catalysts. (author)

  8. 76 FR 59661 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2011-09-27

    ...; Charleston, SC; and Madeira Beach, FL. The Protected Species Safe Handling, Release, and Identification....-4 p.m., Madeira Beach City Hall, 300 Municipal Drive, Madeira Beach, FL 33708. Registration To...

  9. Safe handling of renewable fuels and fuel mixtures

    Energy Technology Data Exchange (ETDEWEB)

    Wilen, C; Rautalin, A [VTT Energy, Espoo (Finland)

    1997-12-01

    VTT Energy has for several years carried out co-operation with many European research institutes on contractional basis on safety issues of fuels handling. A two-year co-operational project between VTT Energy and these research institutes was started in EU`s JOULE 3 programme in 1996, the total budget of which is 6.9 million FIM. Dust explosion testing method for `difficult` fuels, and for tests at elevated pressures and temperatures, will be developed in the task `Safe handling of renewable fuels and fuel mixtures`. Self- ignition and dust-explosion characteristics will be generated for wood and agro-biomass based biomasses and for the mixtures of them and coal. Inertization requirements will be studied, and the quenching method, combined with partial inertization, will be tested in 1.0 m{sup 3} test equipment. The ignition properties of the fuels under normal and elevated pressures will be characterised with thermobalances. The self-ignition tests with wood and forest residue dusts at 25 bar pressure have been carried out as scheduled. In addition to this, several fuels have undergone thermobalance tests, sieve analyses and microscopic studies for the characterisation of the fuels

  10. 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)

  11. Safe Handling of Radioisotopes. Medical Addendum

    International Nuclear Information System (INIS)

    Hercik, F.; Jammet, H.

    1960-01-01

    The International Atomic Energy Agency published in 1958 a Manual entitled ''Safe Handling of Radioisotopes'' (Safety Series No. 1 - STI/PUB/1), based on the work of an international panel convened by the Agency. As recommended by that panel and approved by the Agency's Board of Governors, this Addendum has now been prepared, primarily as a supplement to the Manual. It contains information necessary to medical officers concerned with the implementation of the controls given in the Manual. In addition, it is intended to serve as a brief introduction to the medical problems encountered in radiological protection work and to the methods of resolving them. As in the case of the Manual itself, the information given in this Addendum is particularly relevant to the problems encountered by the small user of radioisotopes. Although the basic principles set forth in it apply to all work with radiation sources, the Addendum is not intended to serve as a radiological protection manual for use in reactor installations or large-scale nuclear industry, where more specialized techniques and information are required.

  12. Safe handling of radioactive isotopes. Handbook 42

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1949-09-15

    With the increasing use of radioactive isotopes by industry, the medical profession, and research laboratories, it is essential that certain minimal precautions be taken to protect the users and the public. The recommendations contained in this handbook represent what is believed to be the best available opinions on the subject as of this date. As our experience with radioisotopes broadens, we will undoubtedly be able to improve and strengthen the recommendations for their safe handling and utilization. Through the courtesy of the National Research Council about a year ago, several hundred draft copies of this report were circulated to all leading workers and authorities in the field for comment and criticism. The present handbook embodies all pertinent suggestions received from these people. Further comment will be welcomed by the committee. One of the greatest difficulties encountered in the preparation of this handbook lay in the uncertainty regarding permissible radiation exposure levels - particularly for ingested radioactive materials. The establishment of sound figures for such exposure still remains a problem of high priority for many conditions and radioactive substances. Such figures as are used in this report represent the best available information today. If, in the future, these can be improved upon, appropriate corrections will be issued. The subject will be under continuous study by the two subcommittees mentioned above. The present Handbook has been prepared by the Subcommittee on the Handling of Radioactive Isotopes and Fission Products.

  13. Safe handling of radioactive isotopes. Handbook 42

    International Nuclear Information System (INIS)

    1949-09-01

    With the increasing use of radioactive isotopes by industry, the medical profession, and research laboratories, it is essential that certain minimal precautions be taken to protect the users and the public. The recommendations contained in this handbook represent what is believed to be the best available opinions on the subject as of this date. As our experience with radioisotopes broadens, we will undoubtedly be able to improve and strengthen the recommendations for their safe handling and utilization. Through the courtesy of the National Research Council about a year ago, several hundred draft copies of this report were circulated to all leading workers and authorities in the field for comment and criticism. The present handbook embodies all pertinent suggestions received from these people. Further comment will be welcomed by the committee. One of the greatest difficulties encountered in the preparation of this handbook lay in the uncertainty regarding permissible radiation exposure levels - particularly for ingested radioactive materials. The establishment of sound figures for such exposure still remains a problem of high priority for many conditions and radioactive substances. Such figures as are used in this report represent the best available information today. If, in the future, these can be improved upon, appropriate corrections will be issued. The subject will be under continuous study by the two subcommittees mentioned above. The present Handbook has been prepared by the Subcommittee on the Handling of Radioactive Isotopes and Fission Products

  14. 75 FR 29991 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2010-05-28

    ... Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and Identification... (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., August, and September of 2010. Certain fishermen and shark dealers are required to attend a workshop to...

  15. 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.

  16. 78 FR 73500 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2013-12-06

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., February, and March of 2014. Certain fishermen and shark dealers are required to attend a workshop to meet...

  17. 78 FR 54456 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2013-09-04

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., November, and December of 2013. Certain fishermen and shark dealers are required to attend a workshop to...

  18. 77 FR 32950 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2012-06-04

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., August, and September of 2012. Certain fishermen and shark dealers are required to attend a workshop to...

  19. 75 FR 10217 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2010-03-05

    ... Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and Identification... (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: NMFS announces free Atlantic Shark... April, May, and June of 2010. Certain fishermen and shark dealers are required to attend a workshop to...

  20. 75 FR 8304 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2010-02-24

    ... Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and Identification... gear, and have also been issued shark or swordfish limited access permits. Additional free workshops... Coastal Highway, Ocean City, MD 21842. Atlantic Shark Identification Workshop Since January 1, 2007, shark...

  1. 77 FR 12574 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2012-03-01

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., May, and June of 2012. Certain fishermen and shark dealers are required to attend a workshop to meet...

  2. 77 FR 55464 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2012-09-10

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., November, and December of 2012. Certain fishermen and shark dealers are required to attend a workshop to...

  3. 77 FR 73451 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2012-12-10

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., February, and March of 2013. Certain fishermen and shark dealers are required to attend a workshop to meet...

  4. 78 FR 15709 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2013-03-12

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., May, and June of 2013. Certain fishermen and shark dealers are required to attend a workshop to meet...

  5. 75 FR 74693 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2010-12-01

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., February, and March of 2011. Certain fishermen and shark dealers are required to attend a workshop to meet...

  6. 76 FR 34209 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2011-06-13

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., August, and September of 2011. Certain fishermen and shark dealers are required to attend a workshop to...

  7. 76 FR 77214 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2011-12-12

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., February, and March of 2012. Certain fishermen and shark dealers are required to attend a workshop to meet...

  8. 76 FR 11762 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2011-03-03

    ... for Atlantic Shark Identification Workshops and Protected Species Safe Handling, Release, and... Administration (NOAA), Commerce. ACTION: Notice of public workshops. SUMMARY: Free Atlantic Shark Identification..., May, and June of 2011. Certain fishermen and shark dealers are required to attend a workshop to meet...

  9. 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.

  10. Safe Handling of Radioisotopes. Health Physics Addendum

    Energy Technology Data Exchange (ETDEWEB)

    Appleton, G J; Krishnamoorthy, P N

    1960-07-15

    The International Atomic Energy Agency published in 1958 a Manual entitled ''Safe Handling of Radioisotopes'' (Safety Series No. 1 - STI/PUB/1), based on the work of an international panel convened by the Agency. As recommended by that panel and approved by the Agency's Board of Governors, this Addendum has now been prepared, primarily as a supplement to the Manual. It contains technical information necessary for the implementation of the controls given in the Manual. In addition, it is intended to serve as a brief introduction to the technical problems encountered in radiological protection work and to the methods of resolving them. As in the case of the Manual itself, the information given in this Addendum is particularly relevant to the problems encountered by the small user of radioisotopes. Although the basic principles set forth in it apply to all work with radiation sources, the Addendum is not intended to serve as a radiological protection manual for use in reactor installations or large-scale nuclear industry, where more specialized techniques and information are required.

  11. Safe Handling of Radioisotopes. Health Physics Addendum

    International Nuclear Information System (INIS)

    Appleton, G.J.; Krishnamoorthy, P.N.

    1960-01-01

    The International Atomic Energy Agency published in 1958 a Manual entitled ''Safe Handling of Radioisotopes'' (Safety Series No. 1 - STI/PUB/1), based on the work of an international panel convened by the Agency. As recommended by that panel and approved by the Agency's Board of Governors, this Addendum has now been prepared, primarily as a supplement to the Manual. It contains technical information necessary for the implementation of the controls given in the Manual. In addition, it is intended to serve as a brief introduction to the technical problems encountered in radiological protection work and to the methods of resolving them. As in the case of the Manual itself, the information given in this Addendum is particularly relevant to the problems encountered by the small user of radioisotopes. Although the basic principles set forth in it apply to all work with radiation sources, the Addendum is not intended to serve as a radiological protection manual for use in reactor installations or large-scale nuclear industry, where more specialized techniques and information are required.

  12. Safe structural food bolus in elderly: the relevant parameters

    OpenAIRE

    Vandenberghe-Descamps, Mathilde; Septier, Chantal; Prot, Aurélie; Tournier, Carole; Hennequin, Martine; Vigneau, Evelyne; Feron, Gilles; Labouré, Hélène

    2017-01-01

    Mastication is essential to prepare food into a bolus ready to be swallowed safely, with no choking risk. Based on food bolus properties, a masticatory normative indicator was developed by Woda et al. (2010) to identify impaired masticatory function within good oral health population. The aim of the present study was to identify relevant parameters of bolus' structure to differentiate safe to unsafe bolus among elderly contrasting by their dental status.93 elderly, 58% with at least 7 posteri...

  13. System design for safe robotic handling of nuclear materials

    International Nuclear Information System (INIS)

    Drotning, W.; Wapman, W.; Fahrenholtz, J.; Kimberly, H.; Kuhlmann, J.

    1996-01-01

    Robotic systems are being developed by the Intelligent Systems and Robotics Center at Sandia National Laboratories to perform automated handling tasks with radioactive nuclear materials. These systems will reduce the occupational radiation exposure to workers by automating operations which are currently performed manually. Because the robotic systems will handle material that is both hazardous and valuable, the safety of the operations is of utmost importance; assurance must be given that personnel will not be harmed and that the materials and environment will be protected. These safety requirements are met by designing safety features into the system using a layered approach. Several levels of mechanical, electrical and software safety prevent unsafe conditions from generating a hazard, and bring the system to a safe state should an unexpected situation arise. The system safety features include the use of industrial robot standards, commercial robot systems, commercial and custom tooling, mechanical safety interlocks, advanced sensor systems, control and configuration checks, and redundant control schemes. The effectiveness of the safety features in satisfying the safety requirements is verified using a Failure Modes and Effects Analysis. This technique can point out areas of weakness in the safety design as well as areas where unnecessary redundancy may reduce the system reliability

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

    NARCIS (Netherlands)

    Sibbing, F.A.

    1984-01-01

    The process of food handling in the common carp ( Cyprinus carpio L.) and its structures associated with feeding are analyzed. The aim of this study is to explain the relation between the the architecture of the head and its functions in food processing and to

  15. 75 FR 53665 - Schedules for Atlantic Shark Identification Workshops and Protected Species Safe Handling...

    Science.gov (United States)

    2010-09-01

    ..., FL; Madeira Beach, FL; and Charleston, SC. The Protected Species Safe Handling, Release, and... Community Center, 504 Big Tree Road, South Daytona, FL 32119. 3. November 3, 2010, 12 p.m. - 4 p.m., Madeira Beach Town Hall, 300 Municipal Drive, Madeira Beach, FL 33708. 4. December 2, 2010, 12 p.m. - 4 p.m...

  16. PRN 73-4: Residual Insecticides in Food Handling Establishments

    Science.gov (United States)

    This notice provides a copy of a Federal Register notice published July 6, 1973, regarding certain insecticides used in food-handling establishments. It establishes certain definitions and requirements related to approval for crack and crevice treatment.

  17. Safe Handling of Radioisotopes. 1973 Edition

    International Nuclear Information System (INIS)

    1973-01-01

    Under its Statute the International Atomic Energy Agency is empowered to provide for the application of standards of safety for protection against radiation to its own operations and to operations making use of assistance provided by it or with which it is otherwise directly associated. To this end authorities receiving such assistance are required to observe relevant health and safety measures prescribed by the Agency. As a first step, it was considered an urgent task to provide users of radionuclides with a manual of practice for the safe handling of these substances. The first edition of such a manual was published in 1958 and represented the first of the ''Safety Series'', a series of manuals and codes on health and safety published by the Agency. It was prepared after careful consideration of existing national and international codes of radiation safety by a group of international experts and in consultation with other international bodies. This edition presents the second revision. In response to the suggestion made by some Member States, the term 'radioisotopes' has been changed to 'radionuclides' in the title and, as appropriate, in the text because the term 'radionuclides' includes the radioactive element itself as well as the isotopes. The series of manuals and codes published in the Safety Series and the Technical Reports Series give more complete advice to the user on specialized topics.

  18. Estimating safe maximum levels of vitamins and minerals in fortified foods and food supplements.

    Science.gov (United States)

    Flynn, Albert; Kehoe, Laura; Hennessy, Áine; Walton, Janette

    2017-12-01

    To show how safe maximum levels (SML) of vitamins and minerals in fortified foods and supplements may be estimated in population subgroups. SML were estimated for adults and 7- to 10-year-old children for six nutrients (retinol, vitamins B6, D and E, folic acid, iron and calcium) using data on usual daily nutrient intakes from Irish national nutrition surveys. SML of nutrients in supplements were lower for children than for adults, except for calcium and iron. Daily energy intake from fortified foods in high consumers (95th percentile) varied by nutrient from 138 to 342 kcal in adults and 40-309 kcal in children. SML (/100 kcal) of nutrients in fortified food were lower for children than adults for vitamins B6 and D, higher for vitamin E, with little difference for other nutrients. Including 25 % 'overage' for nutrients in fortified foods and supplements had little effect on SML. Nutritionally significant amounts of these nutrients can be added safely to supplements and fortified foods for these population subgroups. The estimated SML of nutrients in fortified foods and supplements may be considered safe for these population subgroups over the long term given the food composition and dietary patterns prevailing in the respective dietary surveys. This risk assessment approach shows how nutrient intake data may be used to estimate, for population subgroups, the SML for vitamins and minerals in both fortified foods and supplements, separately, each taking into account the intake from other dietary sources.

  19. 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

  20. 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

  1. Differences among nursing homes in outcomes of a safe resident handling program.

    Science.gov (United States)

    Kurowski, Alicia; Gore, Rebecca; Buchholz, Bryan; Punnett, Laura

    2012-01-01

    A large nursing home corporation implemented a safe resident handling program (SRHP) in 2004-2007. We evaluated its efficacy over a 2-year period by examining differences among 5 centers in program outcomes and potential predictors of those differences. We observed nursing assistants (NAs), recording activities and body postures at 60-second intervals on personal digital assistants at baseline and at 3-month, 12-month, and 24-month follow-ups. The two outcomes computed were change in equipment use during resident handling and change in a physical workload index that estimated spinal loading due to body postures and handled loads. Potential explanatory factors were extracted from post-observation interviews, investigator surveys of the workforce, from administrative data, and employee satisfaction surveys. The facility with the most positive outcome measures was associated with many positive changes in explanatory factors and the facility with the fewest positive outcome measures experienced negative changes in the same factors. These findings suggest greater SRHP benefits where there was lower NA turnover and agency staffing; less time pressure; and better teamwork, staff communication, and supervisory support. © 2012 American Society for Healthcare Risk Management of the American Hospital Association.

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

    OpenAIRE

    Sibbing, F.A.

    1984-01-01

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

  3. What Food is to be Kept Safe and for Whom? Food-Safety Governance in an Unsafe Food System

    Directory of Open Access Journals (Sweden)

    Martha McMahon

    2013-10-01

    Full Text Available This paper argues that discussion of new food-safety governance should be framed by the realization that the dominant food system within which food-safety governance is designed to makes food safe is itself a structural and systemic sources of food un-safety, poor health and a future of food insecurity for many. For some, an appropriate policy response lies in addressing the connections between the food system and diseases such as heart disease, obesity and diabetes. For others it means subsuming food-safety governance within food security governance. For yet others, safe food implies food sovereignty governance and the primacy of a climate change resilient food system. Conventional approaches to food-safety governance are typically framed within a liability model of responsibility that has limited usefulness for addressing institutional, structural or systemic sources of harm such as those critics increasingly attribute to the dominant food system and which are not amenable to remedy by food-safety governance as it is widely understood. One cannot identify critical hazard points where risk is to be managed. These are food-system safety challenges. Because food-safety governance is so deeply political there needs to be greater attention to issues of governance rather than the more usual focus on the technologies of food-safety. Feminist political theorists have much to contribute to re-thinking food-safety governance in the context of diversity and the complexities of power. One could usefully start with the simple questions, “what food is to be kept-safe, for whom and who is the subject of food-safety governance in a post-Westphalian political economic order?” These questions can help unpack both the narrow parochialism and the misleading universalism of food-safety talk. This paper answers that neither the citizens of a particular state (or network of states nor the falsely universalizing identity of ‘the consumer’ are adequate answers

  4. Safe handling, transport and storage of plutonium. Proceedings of a technical committee meeting held in Vienna, 18-21 October 1993

    International Nuclear Information System (INIS)

    1994-10-01

    Plutonium inventories and utilization rates worldwide are growing. It is important for nuclear power programmes everywhere that no incidents or accidents with plutonium occur. It is therefore important that all who deal with plutonium, do so safely. All those who deal with plutonium should have available the best information on safety handling and storage. Several countries have mature plutonium programmes. However, information exchange on plutonium has been limited. This has precluded the development until now of consensus documentation on safe handling and storage of plutonium. The Technical Committee has been established to address these problems and this Technical Document is the first product in this process. The purpose of the meeting was to bring together experts with significant experience in handling, transporting and storing plutonium; to exchange information and experiences dealing with plutonium at their facilities; to describe their practices (guidelines, procedures, regulations, etc.) for safely dealing with plutonium; to assess the need to develop and publish a consensus plutonium safety practices document(s), and to recommend possible future IAEA activities in this technical area. Refs, figs and tabs

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

    Directory of Open Access Journals (Sweden)

    Nuria Polo-Cavia

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

  6. Safe Handling and Use of Flammable and Combustible Materials. Module SH-30. Safety and Health.

    Science.gov (United States)

    Center for Occupational Research and Development, Inc., Waco, TX.

    This student module on safe handling and use of flammable and combustible materials is one of 50 modules concerned with job safety and health. This module introduces the student to the hazards of flammable and combustible materials and the measures necessary to control those hazards. Following the introduction, 14 objectives (each keyed to a page…

  7. History of safe use as applied to the safety assessment of novel foods and foods derived from genetically modified organisms.

    Science.gov (United States)

    Constable, A; Jonas, D; Cockburn, A; Davi, A; Edwards, G; Hepburn, P; Herouet-Guicheney, C; Knowles, M; Moseley, B; Oberdörfer, R; Samuels, F

    2007-12-01

    Very few traditional foods that are consumed have been subjected to systematic toxicological and nutritional assessment, yet because of their long history and customary preparation and use and absence of evidence of harm, they are generally regarded as safe to eat. This 'history of safe use' of traditional foods forms the benchmark for the comparative safety assessment of novel foods, and of foods derived from genetically modified organisms. However, the concept is hard to define, since it relates to an existing body of information which describes the safety profile of a food, rather than a precise checklist of criteria. The term should be regarded as a working concept used to assist the safety assessment of a food product. Important factors in establishing a history of safe use include: the period over which the traditional food has been consumed; the way in which it has been prepared and used and at what intake levels; its composition and the results of animal studies and observations from human exposure. This paper is aimed to assist food safety professionals in the safety evaluation and regulation of novel foods and foods derived from genetically modified organisms, by describing the practical application and use of the concept of 'history of safe use'.

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

    Energy Technology Data Exchange (ETDEWEB)

    Amoabediny, G H; Rashedi, H [Department of Biotechnology, Faculty of Chemical Engineering, University of Tehran (Iran, Islamic Republic of)], E-mail: amoabedini@ut.ac.ir; Naderi, A [Department of Occupational Health, Faculty of Medical Science, University of Tarbiat Modares (Iran, Islamic Republic of); Malakootikhah, J [Nanotechnology Standardisation Committee, Iran Nanotechnology Initiative, Tehran (Iran, Islamic Republic of); Koohi, M K [Faculty of veterinary medicine, University of Tehran (Iran, Islamic Republic of); Mortazavi, S A [Department of Nanosafety, Research Centre for New Technology in life science Engineering, University of Tehran (Iran, Islamic Republic of); Naderi, M [University of Amirkabir (Iran, Islamic Republic of)

    2009-05-01

    situations, performing administrative means of control constitute other ways of limiaiting the occupational exposure risks. Accordingly, to minimize the risks from know and unknown health, safety and invironment hazards in research and occupational setting of the country, guideline for safe handling, use and disposal of manopractical has provided.

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

    International Nuclear Information System (INIS)

    Amoabediny, G H; Rashedi, H; Naderi, A; Malakootikhah, J; Koohi, M K; Mortazavi, S A; Naderi, M

    2009-01-01

    situations, performing administrative means of control constitute other ways of limiaiting the occupational exposure risks. Accordingly, to minimize the risks from know and unknown health, safety and invironment hazards in research and occupational setting of the country, guideline for safe handling, use and disposal of manopractical has provided.

  10. 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.

  11. Keep Food, Water, and Medications Safe PSA (:60)

    Centers for Disease Control (CDC) Podcasts

    2017-10-25

    This 60 second public service announcement is about the need to keep food, water and medications safe after a disaster.  Created: 10/25/2017 by Centers for Disease Control and Prevention (CDC).   Date Released: 10/25/2017.

  12. 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.

  13. Compilation of Requirements for Safe Handling of Fluorine and Fluorine-Containing Products of Uranium Hexafluoride Conversion

    International Nuclear Information System (INIS)

    Ferrada, J.J.; Hightower, J.R.; Begovich, J.M.

    2000-01-01

    Public Law (PL) 105--204 requires the U.S. Department of Energy to develop a plan for inclusion in the fiscal year 2000 budget for conversion of the Department's stockpile of depleted uranium hexafluoride (DUF6) to a more stable form over an extended period. The conversion process into a more stable form will produce fluorine compounds (e.g., elemental fluorine or hydrofluoric acid) that need to be handled safely. This document compiles the requirements necessary to handle these materials within health and safety standards, which may apply in order to ensure protection of the environment and the safety and health of workers and the public

  14. Guidelines for safe handling of hazardous drugs: A systematic review.

    Science.gov (United States)

    Bernabeu-Martínez, Mari A; Ramos Merino, Mateo; Santos Gago, Juan M; Álvarez Sabucedo, Luis M; Wanden-Berghe, Carmina; Sanz-Valero, Javier

    2018-01-01

    To review the scientific literature related to the safe handling of hazardous drugs (HDs). Critical analysis of works retrieved from MEDLINE, the Cochrane Library, Scopus, CINHAL, Web of Science and LILACS using the terms "Hazardous Substances", "Antineoplastic Agents" and "Cytostatic Agents", applying "Humans" and "Guidelines" as filters. Date of search: January 2017. In total, 1100 references were retrieved, and from those, 61 documents were selected based on the inclusion and exclusion criteria: 24 (39.3%) documents related to recommendations about HDs; 27 (44.3%) about antineoplastic agents, and 10 (33.3%) about other types of substances (monoclonal antibodies, gene medicine and other chemical and biological agents). In 14 (23.3%) guides, all the stages in the manipulation process involving a risk due to exposure were considered. Only one guide addressed all stages of the handling process of HDs (including stages with and without the risk of exposure). The most described stages were drug preparation (41 guides, 67.2%), staff training and/or patient education (38 guides, 62.3%), and administration (37 guides, 60.7%). No standardized informatics system was found that ensured quality management, traceability and minimization of the risks associated with these drugs. Most of the analysed guidelines limit their recommendations to the manipulation of antineoplastics. The most frequently described activities were preparation, training, and administration. It would be convenient to apply ICTs (Information and Communications Technologies) to manage processes involving HDs in a more complete and simpler fashion.

  15. A physical workload index to evaluate a safe resident handling program for nursing home personnel.

    Science.gov (United States)

    Kurowski, Alicia; Buchholz, Bryan; Punnett, Laura

    2014-06-01

    The aim of this study was to obtain a comprehensive analysis of the physical workload of clinical staff in long-term care facilities, before and after a safe resident handling program (SRHP). Ergonomic exposures of health care workers include manual handling of patients and many non-neutral postures. A comprehensive assessment requires the integration of loads from these varied exposures into a single metric. The Postures, Activities, Tools, and Handling observational protocol, customized for health care, was used for direct observations of ergonomic exposures in clinical jobs at 12 nursing homes before the SRHP and 3, 12, 24, and 36 months afterward. Average compressive forces on the spine were estimated for observed combinations of body postures and manual handling and then weighted by frequencies of observed time for the combination. These values were summed to obtain a biomechanical index for nursing assistants and nurses across observation periods. The physical workload index (PWI) was much higher for nursing assistants than for nurses and decreased more after 3 years (-24% versus -2.5%). Specifically during resident handling, the PWI for nursing assistants decreased by 41% of baseline value. Spinal loading was higher for nursing assistants than for nurses in long-term care centers. Both job groups experienced reductions in physical loading from the SRHP, especially the nursing assistants and especially while resident handling. The PWI facilitates a comprehensive investigation of physical loading from both manual handling and non-neutral postures. It can be used in any work setting to identify high-risk tasks and determine whether reductions in one exposure are offset by increases in another.

  16. Texas passes first law for safe patient handling in America: landmark legislation protects health-care workers and patients from injury related to manual patient lifting.

    Science.gov (United States)

    Hudson, Mary Anne

    2005-01-01

    On June 17,2005, Texas Governor Rick Perry (R) signed into law Senate Bill 1525, making Texas the first state in the nation to require hospitals and nursing homes to implement safe patient handling and movement programs. Governor Perry is to be commended for this heroic first stand for safe patient handling in America. The landmark legislation will take effect January 1, 2006, requiring the establishment of policy to identify, assess, and develop methods of controlling the risk of injury to patients and nurses associated with lifting, transferring, repositioning, and movement of patients; evaluation of alternative methods from manual lifting to reduce the risk of injury from patient lifting, including equipment and patient care environment; restricting, to the extent feasible with existing equipment, manual handling of all or most of a patient's weight to emergency, life-threatening, or exceptional circumstances; and provision for refusal to perform patient handling tasks believed to involve unacceptable risks of injury to a patient or nurse. Manually lifting patients has been called deplorable, inefficient, dangerous to nurses, and painful and brutal to patients; manual lifting can cause needless suffering and injury to patients, with dangers including pain, bruising, skin tears, abrasions, tube dislodgement, dislocations, fractures, and being dropped by nursing staff during attempts to manually lift. Use of safe, secure, mechanical lift equipment and gentle friction-reducing devices for patient maneuvering tasks could eliminate such needless brutality. Research has proven that manual patient lifting is extremely hazardous to health-care workers, creating substantial risk of low-back injury, whether with one or two patient handlers. Studies on the use of mechanical patient lift equipment, by either nursing staff or lift teams, have proven repeatedly that most nursing staff back injury is preventable, leading to substantial savings to employers on medical and

  17. Food irradiation is safe: Half a century of studies

    International Nuclear Information System (INIS)

    Roberts, Peter B.

    2014-01-01

    The potential benefits of food irradiation are yet to be realized due to slow progress in the commercialization of the technology. Processing food with ionizing radiation has encountered several barriers, one of which is the belief that consumers will not purchase irradiated food and a consequent caution among food retailers and producers. There is sufficient evidence that consumers will purchase irradiated foods when offered at retail in contrast to the data from many surveys of general public opinion. Communicating this evidence to food retailers and producers is essential if a major barrier to a greater use of the technology is to be overcome. - Highlights: • Food irradiation is safe and can benefit food safety, security and trade. • Commercial use remains limited. • The food trade tends to believe consumers will not buy irradiated food. • There is good evidence that consumers buy irradiated food when it is offered. • Demonstrating this evidence to industry is vital for commercial success

  18. 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.

  19. 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.

  20. 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).

  1. 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

  2. 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...

  3. DOE handbook: Tritium handling and safe storage

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-03-01

    The DOE Handbook was developed as an educational supplement and reference for operations and maintenance personnel. Most of the tritium publications are written from a radiological protection perspective. This handbook provides more extensive guidance and advice on the null range of tritium operations. This handbook can be used by personnel involved in the full range of tritium handling from receipt to ultimate disposal. Compliance issues are addressed at each stage of handling. This handbook can also be used as a reference for those individuals involved in real time determination of bounding doses resulting from inadvertent tritium releases. This handbook provides useful information for establishing processes and procedures for the receipt, storage, assay, handling, packaging, and shipping of tritium and tritiated wastes. It includes discussions and advice on compliance-based issues and adds insight to those areas that currently possess unclear DOE guidance.

  4. DOE handbook: Tritium handling and safe storage

    International Nuclear Information System (INIS)

    1999-03-01

    The DOE Handbook was developed as an educational supplement and reference for operations and maintenance personnel. Most of the tritium publications are written from a radiological protection perspective. This handbook provides more extensive guidance and advice on the null range of tritium operations. This handbook can be used by personnel involved in the full range of tritium handling from receipt to ultimate disposal. Compliance issues are addressed at each stage of handling. This handbook can also be used as a reference for those individuals involved in real time determination of bounding doses resulting from inadvertent tritium releases. This handbook provides useful information for establishing processes and procedures for the receipt, storage, assay, handling, packaging, and shipping of tritium and tritiated wastes. It includes discussions and advice on compliance-based issues and adds insight to those areas that currently possess unclear DOE guidance

  5. 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.

  6. 21 CFR 101.17 - Food labeling warning, notice, and safe handling statements.

    Science.gov (United States)

    2010-04-01

    ... illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. (2) The label statement required by paragraph (h)(1) of this section shall appear... significance that is likely to occur in the juice. (h) Shell eggs. (1) The label of all shell eggs, whether in...

  7. 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...

  8. 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…

  9. 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...

  10. Detection of some safe plant-derived foods for LTP-allergic patients.

    Science.gov (United States)

    Asero, Riccardo; Mistrello, Gianni; Roncarolo, Daniela; Amato, Stefano

    2007-01-01

    Lipid transfer protein (LTP) is a widely cross-reacting plant pan-allergen. Adverse reactions to Rosaceae, tree nuts, peanut, beer, maize, mustard, asparagus, grapes, mulberry, cabbage, dates, orange, fig, kiwi, lupine, fennel, celery, tomato, eggplant, lettuce, chestnut and pineapple have been recorded. To detect vegetable foods to be regarded as safe for LTP-allergic patients. Tolerance/intolerance to a large spectrum of vegetable foods other than Rosaceae, tree nuts and peanut was assessed by interview in 49 subjects monosensitized to LTP and in three distinct groups of controls monosensitized to Bet v 1 (n = 24) or Bet v 2 (n = 18), or sensitized to both LTP and birch pollen (n = 16), all with a history of vegetable food allergy. Patients and controls underwent skin prick test (SPT) with a large spectrum of vegetable foods. The absence of IgE reactivity to foods that were negative in both clinical history and SPT was confirmed by immunoblot analysis and their clinical tolerance was finally assessed by open oral challenge (50 g per food). All patients reported tolerance and showed negative SPT to carrot, potato, banana and melon; these foods scored positive in SPT and elicited clinical symptoms in a significant proportion of patients from all three control groups. All patients tolerated these four foods on oral challenge. Immunoblot analysis confirmed the lack of IgE reactivity to these foods by LTP-allergic patients. Carrot, potato, banana and melon seem safe for LTP-allergic patients. This finding may be helpful for a better management of allergy to LTP.

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

    International Nuclear Information System (INIS)

    1988-01-01

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

  12. FAST: towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

    Directory of Open Access Journals (Sweden)

    Zuidmeer-Jongejan Laurian

    2012-03-01

    Full Text Available Abstract The FAST project (Food Allergy Specific Immunotherapy aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT, using subcutaneous injections with aqueous food extracts may be effective but has proven to be accompanied by too many anaphylactic side-effects. FAST aims to develop a safe alternative by replacing food extracts with hypoallergenic recombinant major allergens as the active ingredients of SIT. Both severe fish and peach allergy are caused by a single major allergen, parvalbumin (Cyp c 1 and lipid transfer protein (Pru p 3, respectively. Two approaches are being evaluated for achieving hypoallergenicity, i.e. site-directed mutagenesis and chemical modification. The most promising hypoallergens will be produced under GMP conditions. After pre-clinical testing (toxicology testing and efficacy in mouse models, SCIT with alum-absorbed hypoallergens will be evaluated in phase I/IIa and IIb randomized double-blind placebo-controlled (DBPC clinical trials, with the DBPC food challenge as primary read-out. To understand the underlying immune mechanisms in depth serological and cellular immune analyses will be performed, allowing identification of novel biomarkers for monitoring treatment efficacy. FAST aims at improving the quality of life of food allergic patients by providing a safe and effective treatment that will significantly lower their threshold for fish or peach intake, thereby decreasing their anxiety and dependence on rescue medication.

  13. FAST: towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

    Science.gov (United States)

    2012-01-01

    The FAST project (Food Allergy Specific Immunotherapy) aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT), using subcutaneous injections with aqueous food extracts may be effective but has proven to be accompanied by too many anaphylactic side-effects. FAST aims to develop a safe alternative by replacing food extracts with hypoallergenic recombinant major allergens as the active ingredients of SIT. Both severe fish and peach allergy are caused by a single major allergen, parvalbumin (Cyp c 1) and lipid transfer protein (Pru p 3), respectively. Two approaches are being evaluated for achieving hypoallergenicity, i.e. site-directed mutagenesis and chemical modification. The most promising hypoallergens will be produced under GMP conditions. After pre-clinical testing (toxicology testing and efficacy in mouse models), SCIT with alum-absorbed hypoallergens will be evaluated in phase I/IIa and IIb randomized double-blind placebo-controlled (DBPC) clinical trials, with the DBPC food challenge as primary read-out. To understand the underlying immune mechanisms in depth serological and cellular immune analyses will be performed, allowing identification of novel biomarkers for monitoring treatment efficacy. FAST aims at improving the quality of life of food allergic patients by providing a safe and effective treatment that will significantly lower their threshold for fish or peach intake, thereby decreasing their anxiety and dependence on rescue medication. PMID:22409908

  14. FAST: Towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

    NARCIS (Netherlands)

    Zuidmeer-Jongejan, Laurian; Fernandez-Rivas, Montserrat; Poulsen, Lars K.; Neubauer, Angela; Asturias, Juan; Blom, Lars; Boye, Joyce; Bindslev-Jensen, Carsten; Clausen, Michael; Ferrara, Rosa; Garosi, Paula; Huber, Hans; Jensen, Bettina M.; Koppelman, Stef; Kowalski, Marek L.; Lewandowska-Polak, Anna; Linhart, Birgit; Maillere, Bernard; Mari, Adriano; Martinez, Alberto; Mills, Clare En; Nicoletti, Claudio; Opstelten, Dirk-Jan; Papadopoulos, Nikos G.; Portoles, Antonio; Rigby, Neil; Scala, Enrico; Schnoor, Heidi J.; Sigursdottir, Sigurveig; Stavroulakis, Georg; Stolz, Frank; Swoboda, Ines; Valenta, Rudolf; van den Hout, Rob; Versteeg, Serge A.; Witten, Marianne; van Ree, Ronald

    2012-01-01

    ABSTRACT: The FAST project (Food Allergy Specific Immunotherapy) aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT), using subcutaneous injections with

  15. Handling small arbovirus vectors safely during biosafety level 3 containment: Culicoides variipennis sonorensis (Diptera:Ceratopogonidae) and exotic bluetongue viruses.

    Science.gov (United States)

    Hunt, G J; Tabachnick, W J

    1996-05-01

    Equipment and procedures are described for biosafety level 3 (BL-3) containment work with small, zoophilic arthropods. BL-3 classified pathogens always must be manipulated in biological safety cabinets. Procedures, including physical barriers and handling methods, that prevent the escape of potentially virus-infected insects are discussed, and the use of a monitoring system for insect security is explained. The inability to recover escaped minute, flying insects poses a major difference from similar work with larger insects, such as mosquitoes. Methods were developed for the safe and secure handling of Culicoides variipennis sonorensis Wirth & Jones infected with exotic bluetongue viruses during BL-3 containment.

  16. 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.

  17. Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients.

    Science.gov (United States)

    Soffer, Nitzan; Abuladze, Tamar; Woolston, Joelle; Li, Manrong; Hanna, Leigh Farris; Heyse, Serena; Charbonneau, Duane; Sulakvelidze, Alexander

    2016-01-01

    Contamination of pet food with Salmonella is a serious public health concern, and several disease outbreaks have recently occurred due to human exposure to Salmonella tainted pet food. The problem is especially challenging for raw pet foods (which include raw meats, seafood, fruits, and vegetables). These foods are becoming increasingly popular because of their nutritional qualities, but they are also more difficult to maintain Salmonella -free because they lack heat-treatment. Among various methods examined to improve the safety of pet foods (including raw pet food), one intriguing approach is to use bacteriophages to specifically kill Salmonella serotypes. At least 2 phage preparations (SalmoFresh® and Salmonelex™) targeting Salmonella are already FDA cleared for commercial applications to improve the safety of human foods. However, similar preparations are not yet available for pet food applications. Here, we report the results of evaluating one such preparation (SalmoLyse®) in reducing Salmonella levels in various raw pet food ingredients (chicken, tuna, turkey, cantaloupe, and lettuce). Application of SalmoLyse® in low (ca. 2-4×10 6 PFU/g) and standard (ca. 9×10 6 PFU/g) concentrations significantly ( P contamination in all raw foods examined compared to control treatments. When SalmoLyse®-treated (ca. 2×10 7 PFU/g) dry pet food was fed to cats and dogs, it did not trigger any deleterious side effects in the pets. Our data suggest that the bacteriophage cocktail lytic for Salmonella can significantly and safely reduce Salmonella contamination in various raw pet food ingredients.

  18. 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.

  19. Safe handling of TBP and nitrates in the nuclear process industry

    International Nuclear Information System (INIS)

    Hyder, M.L.

    1994-07-01

    A laboratory and literature study was made of the reactions of tri-n-butyl phosphate (TBP) with nitric acid and nitrates. Its goal was to establish safe conditions for solvent extraction processes involving these chemicals. The damaging explosions at the Tomsk-7 PUREX plant in Russia graphically illustrated the potential hazard involved in such operations. The study has involved a review of prior and contemporary experiments, and new experiments to answer particular questions about these reactions. TBP extracts nitric acid and some metal nitrates from aqueous solutions. The resulting liquid contains both oxidant and reductant, and can react exothermically if heated sufficiently. Safe handling of these potentially reactive materials involves not only limiting the heat generated by the chemical reaction, but also providing adequate heat removal and venting. Specifically, the following recommendations are made to ensure safety: (1) tanks in which TBP-nitrate complexes are or may be present should be adequately vented to avoid pressurization. Data are supplied as a basis for adequacy; (2) chemically degraded TBP, or TBP that has sat a long time in the presence of acids or radiation, should be purified before use in solvent extraction; (3) evaporators in which TBP might be introduced should be operated at a controlled temperature, and their TBP content should be limited; (4) evaporator bottoms that may contain TBP should be cooled under conditions that ensure heat removal. Finally, process design should consider the potential for such reactions, and operators should be made aware of this potential, so that it is considered during training and process operation

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

    Science.gov (United States)

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

    2015-11-01

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

  1. 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 ...

  2. Street foods in Accra, Ghana: how safe are they?

    Science.gov (United States)

    Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

    2002-01-01

    OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene. PMID:12163918

  3. Street foods in Accra, Ghana: how safe are they?

    Science.gov (United States)

    Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

    2002-01-01

    To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

  4. A safe strategy for addition of vitamins and minerals to foods

    DEFF Research Database (Denmark)

    Rasmussen, S.; Andersen, Niels Lyhne; Dragsted, L.O.

    2006-01-01

    Addition of vitamins and minerals to foods must be done without health risk to any consumer group. International expert groups have aimed at establishing tolerable upper intake levels (ULs) for vitamins and minerals although lack of solid data on their safety is a major obstacle to this work....... The levels are applied in a model for calculation of safe fortification levels for all ages.We have estimated the upper 95(th) percentile intake of vitamins and minerals from food in various Danish age and gender groups and suggest that a daily multivitaminmineral pill is included in the calculation of total...... dietary intake levels of all vitamins and minerals. By subtracting this dietary intake level from the UL, GL or TGL, we calculate the amount that can be safely used for fortification. Since safety must be assured for all age groups, the smallest difference relative to energy intake calculated for any age...

  5. Solutions for Safe Hot Coil Evacuation and Coil Handling in Case of Thick and High Strength Steel

    Directory of Open Access Journals (Sweden)

    Sieberer Stefan

    2016-01-01

    Full Text Available Currently hot rolling plants are entering the market segment for thick gauges and high strength steel grades where the elastic bending property of the strip leads to internal forces in the coil during coiling operation. The strip tends to open. Primetals is investigating several possibilities to facilitate safe coil evacuation and coil handling under spring-back conditions. The contribution includes finite element models of such mechanical solutions. Results of parameter variation and stability limits of case studies are presented in the paper.

  6. 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.

  7. Early awareness of emerging risks associated with food and feed production: Synopsis of pertinent work carried out within the SAFE FOODS project

    NARCIS (Netherlands)

    Marvin, H.J.P.; Kleter, G.A.

    2009-01-01

    This introduction to the journal¿s supplement on emerging food and feed safety issues summarizes the objectives and activities of the EU-funded SAFE FOODS project in general and its work package focusing on the early identification of emerging food safety risks, in particular. Within this work

  8. Can control banding be useful for the safe handling of nanomaterials? A systematic review

    Science.gov (United States)

    Eastlake, Adrienne; Zumwalde, Ralph; Geraci, Charles

    2016-06-01

    Control banding (CB) is a risk management strategy that has been used to identify and recommend exposure control measures to potentially hazardous substances for which toxicological information is limited. The application of CB and level of expertise required for implementation and management can differ depending on knowledge of the hazard potential, the likelihood of exposure, and the ability to verify the effectiveness of exposure control measures. A number of different strategies have been proposed for using CB in workplaces where exposure to engineered nanomaterials (ENMs) can occur. However, it is unclear if the use of CB can effectively reduce worker exposure to nanomaterials. A systematic review of studies was conducted to answer the question "can control banding be useful to ensure adequate controls for the safe handling of nanomaterials." A variety of databases were searched to identify relevant studies pertaining to CB. Database search terms included `control,' `hazard,' `exposure,' and `risk' banding as well as the use of these terms in the context of nanotechnology or nanomaterials. Other potentially relevant studies were identified during the review of articles obtained in the systematic review process. Identification of studies and the extraction of data were independently conducted by the reviewers. Quality of the studies was assessed using the methodological index for nonrandomized studies. The quality of the evidence was evaluated using grading of recommendations assessment, development and evaluation (GRADE). A total of 235 records were identified in the database search in which 70 records were determined to be eligible for full-text review. Only two studies were identified that met the inclusion criteria. These studies evaluated the application of the CB Nanotool in workplaces where ENMs were being handled. A total of 32 different nanomaterial handling activities were evaluated in these studies by comparing the recommended exposure controls using

  9. European Model Code of safe practice in the storage and handling of petroleum products. Part I. Operations

    Energy Technology Data Exchange (ETDEWEB)

    1973-01-01

    This safe practice code was prepared by a working group consisting of experts from 10 Western European countries. It consists of short guidelines and technical advice on general precautions, injuries and medical services, permits to work, fire prevention and fighting, jetties, pipework, storage tanks, static electricity, electrical equipment, road vehicles, tank cars, handling of bitumen products, liquefied petroleum gases, packed products and training of personnel. The code is supplemented by 10 appendices, including a suggested syllabus for a 2-day course on fire prevention and emergency action for managers of oil installations.

  10. The determination of nutritional requirements for Safe Haven Food Supply System (emergency/survival foods)

    Science.gov (United States)

    Ahmed, Selina

    1987-01-01

    The Space Station Safe Haven Food System must sustain 8 crew members under emergency conditions for 45 days. Emergency Survival Foods are defined as a nutritionally balanced collection of high density food and beverages selected to provide for the survival of Space Station flight crews in contingency situations. Since storage volume is limited, the foods should be highly concentrated. A careful study of different research findings regarding starvation and calorie restricted diets indicates that a minimum nutritional need close to RDA is an important factor for sustaining an individual's life in a stressful environment. Fat, protein, and carbohydrates are 3 energy producing nutrients which play a vital role in the growth and maintenance process of human life. A lower intake of protein can minimize the water intake, but it causes a negative nitrogen balance and a lower performance level. Other macro and micro nutrients are also required for nutritional interrelationships to metabolize the other 3 nutrients to their optimum level. The various options for longer duration than 45 days are under investigation.

  11. Safe Handling of Radioisotopes. First Edition with Revised Appendix I

    International Nuclear Information System (INIS)

    1966-01-01

    Under its Statute the International Atomic Energy Agency is empowered to provide for the application of standards of safety for protection against radiation to its own operations and to operations making use of assistance provided by it or with which it is otherwise directly associated. To this end authorities receiving such assistance are required to observe relevant health and safety measures prescribed by the Agency. As a first step, it was considered an urgent task to provide users of radioisotopes with a manual of practice for the safe handling of these substances. The first edition of such a manual was published in 1958 and represented the first of the 'Safety Series', a series of manuals and codes on health and safety published by the Agency. It was prepared after careful consideration of existing national and international codes of radiation safety by a group of international experts and in consultation with other international bodies. This edition presents the first revision. It incorporates in the Appendices the latest recommendations of the International Commission on Radiological Protection and extracts from the report of the Committee II of the I.C.R.P. on permissible dose for internal radiation. The Health Physics and Medical Addenda to this Manual, published as No. 2 and No. 3 in the Safety Series in 1960, give more complete advice to the user on specialized topics.

  12. Can Control Banding be Useful for the Safe Handling of Nanomaterials? A Systematic Review

    Science.gov (United States)

    Eastlake, Adrienne; Zumwalde, Ralph; Geraci, Charles

    2016-01-01

    Objectives Control banding (CB) is a risk management strategy that has been used to identify and recommend exposure control measures to potentially hazardous substances for which toxicological information is limited. The application of CB and level of expertise required for implementation and management can differ depending on knowledge of the hazard potential, the likelihood of exposure, and the ability to verify the effectiveness of exposure control measures. A number of different strategies have been proposed for using CB in workplaces where exposure to engineered nanomaterials (ENMs) can occur. However, it is unclear if the use of CB can effectively reduce worker exposure to nanomaterials. A systematic review of studies was conducted to answer the question “can control banding be useful to ensure adequate controls for the safe handling of nanomaterials.” Methods A variety of databases were searched to identify relevant studies pertaining to CB. Database search terms included ‘control’, ‘hazard’, ‘exposure’ and ‘risk’ banding as well as the use of these terms in the context of nanotechnology or nanomaterials. Other potentially relevant studies were identified during the review of articles obtained in the systematic review process. Identification of studies and the extraction of data were independently conducted by the reviewers. Quality of the studies was assessed using the Methodological Index for Non-Randomized Studies (MINORS). The quality of the evidence was evaluated using Grading of Recommendations Assessment, Development and Evaluation (GRADE). Results A total of 235 records were identified in the database search in which 70 records were determined to be eligible for full-text review. Only two studies were identified that met the inclusion criteria. These studies evaluated the application of the CB Nanotool in workplaces where ENMs were being handled. A total of 32 different nanomaterial handling activities were evaluated in these

  13. Can control banding be useful for the safe handling of nanomaterials? A systematic review

    International Nuclear Information System (INIS)

    Eastlake, Adrienne; Zumwalde, Ralph; Geraci, Charles

    2016-01-01

    Control banding (CB) is a risk management strategy that has been used to identify and recommend exposure control measures to potentially hazardous substances for which toxicological information is limited. The application of CB and level of expertise required for implementation and management can differ depending on knowledge of the hazard potential, the likelihood of exposure, and the ability to verify the effectiveness of exposure control measures. A number of different strategies have been proposed for using CB in workplaces where exposure to engineered nanomaterials (ENMs) can occur. However, it is unclear if the use of CB can effectively reduce worker exposure to nanomaterials. A systematic review of studies was conducted to answer the question “can control banding be useful to ensure adequate controls for the safe handling of nanomaterials.” A variety of databases were searched to identify relevant studies pertaining to CB. Database search terms included ‘control,’ ‘hazard,’ ‘exposure,’ and ‘risk’ banding as well as the use of these terms in the context of nanotechnology or nanomaterials. Other potentially relevant studies were identified during the review of articles obtained in the systematic review process. Identification of studies and the extraction of data were independently conducted by the reviewers. Quality of the studies was assessed using the methodological index for nonrandomized studies. The quality of the evidence was evaluated using grading of recommendations assessment, development and evaluation (GRADE). A total of 235 records were identified in the database search in which 70 records were determined to be eligible for full-text review. Only two studies were identified that met the inclusion criteria. These studies evaluated the application of the CB Nanotool in workplaces where ENMs were being handled. A total of 32 different nanomaterial handling activities were evaluated in these studies by comparing the recommended

  14. Can control banding be useful for the safe handling of nanomaterials? A systematic review

    Energy Technology Data Exchange (ETDEWEB)

    Eastlake, Adrienne, E-mail: aeastlake@cdc.gov [National Institute for Occupational Safety and Health, Nanotechnology Research Center (United States); Zumwalde, Ralph [RCS Corporation (United States); Geraci, Charles [National Institute for Occupational Safety and Health, Nanotechnology Research Center (United States)

    2016-06-15

    Control banding (CB) is a risk management strategy that has been used to identify and recommend exposure control measures to potentially hazardous substances for which toxicological information is limited. The application of CB and level of expertise required for implementation and management can differ depending on knowledge of the hazard potential, the likelihood of exposure, and the ability to verify the effectiveness of exposure control measures. A number of different strategies have been proposed for using CB in workplaces where exposure to engineered nanomaterials (ENMs) can occur. However, it is unclear if the use of CB can effectively reduce worker exposure to nanomaterials. A systematic review of studies was conducted to answer the question “can control banding be useful to ensure adequate controls for the safe handling of nanomaterials.” A variety of databases were searched to identify relevant studies pertaining to CB. Database search terms included ‘control,’ ‘hazard,’ ‘exposure,’ and ‘risk’ banding as well as the use of these terms in the context of nanotechnology or nanomaterials. Other potentially relevant studies were identified during the review of articles obtained in the systematic review process. Identification of studies and the extraction of data were independently conducted by the reviewers. Quality of the studies was assessed using the methodological index for nonrandomized studies. The quality of the evidence was evaluated using grading of recommendations assessment, development and evaluation (GRADE). A total of 235 records were identified in the database search in which 70 records were determined to be eligible for full-text review. Only two studies were identified that met the inclusion criteria. These studies evaluated the application of the CB Nanotool in workplaces where ENMs were being handled. A total of 32 different nanomaterial handling activities were evaluated in these studies by comparing the recommended

  15. Safe and High Quality Food Production using Low Quality Waters and Improved Irrigation Systems and Management, EU Project

    DEFF Research Database (Denmark)

    Plauborg, Finn; Jensen, Christian Richardt; Dalsgaard, Anders

    2009-01-01

    : the safety and quality of food products, and the increasing competition for clean freshwater. SAFIR is funded for the period 2005-2009 under the Food Quality and Safety thematic area of the EU 6th Framework Research Programme. The challenge for the next years will be to produce safe and high quality foods...... a multi-disciplinary team, with food safety and quality experts, engineers, agronomists and economists from17 research institutes and private companies in Europe, Israel and China working together. The project assesses potential risks to farmers. Coupled with farm management and economic models, a new...... intelligent tool for efficient and safe use and re-use of low-quality water are being developed. Already published results indicate water saving in the order of 25-30% in agricultural crops as potatoes and tomatoes are possible without yield reduction. Slightly treated waste water can be used safely when...

  16. 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

  17. 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.

  18. Safe Re-use Practices in Wastewater-Irrigated Urban Vegetable Farming in Ghana

    DEFF Research Database (Denmark)

    Keraita, Bernard; Abaidoo, R.C; Beernaerts, I.

    2012-01-01

    of stakeholders at different levels along the food chain. This paper presents an overview of safe re-use practices including farm-based water treatment methods, water application techniques, post-harvest handling practices, and washing methods. The overview is based on a comprehensive analysis of the literature......Irrigation using untreated wastewater poses health risks to farmers and consumers of crop products, especially vegetables. With hardly any wastewater treatment in Ghana, a multiple-barrier approach was adopted and safe re-use practices were developed through action research involving a number...... and our own specific studies, which used data from a broad range of research methods and approaches. Identifying, testing, and assessment of safe practices were done with the active participation of key actors using observations, extensive microbiological laboratory assessments, and field...

  19. METHODS FOR THE SAFE STORAGE, HANDLING, AND DISPOSAL OF PYROPHORIC LIQUIDS AND SOLIDS IN THE LABORATORY

    Energy Technology Data Exchange (ETDEWEB)

    Simmons, F.; Kuntamukkula, M.; Alnajjar, M.; Quigley, D.; Freshwater, D.; Bigger, S.

    2010-02-02

    Pyrophoric reagents represent an important class of reactants because they can participate in many different types of reactions. They are very useful in organic synthesis and in industrial applications. The Occupational Safety and Health Administration (OSHA) and the National Fire Protection Association (NFPA) define Pyrophorics as substances that will self-ignite in air at temperatures of 130 F (54.4 C) or less. However, the U.S. Department of Transportation (DOT) uses criteria different from the auto-ignition temperature criterion. The DOT defines a pyrophoric material as a liquid or solid that, even in small quantities and without an external ignition source, can ignite within five minutes after coming in contact with air when tested according to the United Nations Manual of Tests and Criteria. The Environmental Protection Agency has adopted the DOT definition. Regardless of which definition is used, oxidation of the pyrophoric reagents by oxygen or exothermic reactions with moisture in the air (resulting in the generation of a flammable gas such as hydrogen) is so rapid that ignition occurs spontaneously. Due to the inherent nature of pyrophoric substances to ignite spontaneously upon exposure to air, special precautions must be taken to ensure their safe handling and use. Pyrophoric gases (such as diborane, dichloroborane, phosphine, etc.) are typically the easiest class of pyrophoric substances to handle since the gas can be plumbed directly to the application and used remotely. Pyrophoric solids and liquids, however, require the user to physically manipulate them when transferring them from one container to another. Failure to follow proper safety precautions could result in serious injury or unintended consequences to laboratory personnel. Because of this danger, pyrophorics should be handled only by experienced personnel. Users with limited experience must be trained on how to handle pyrophoric reagents and consult with a knowledgeable staff member prior

  20. 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...

  1. Safe Food

    Centers for Disease Control (CDC) Podcasts

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

  2. Guidelines for safe handling of toxins. Technical report

    Energy Technology Data Exchange (ETDEWEB)

    Szilagyi, M.

    1995-11-01

    Toxins are highly toxic chemicals which cause illness through all routes of entry into the body. This technical note has been prepared to ensure that preparation, handling, and disposal of toxins does not constitute a greater occupational hazard than is necessary. It includes hazards that may be encountered and the precautions that should be taken against such hazards.

  3. Foodborne illness incidence rates and food safety risks for populations of low socioeconomic status and minority race/ethnicity: a review of the literature.

    Science.gov (United States)

    Quinlan, Jennifer J

    2013-08-15

    While foodborne illness is not traditionally tracked by race, ethnicity or income, analyses of reported cases have found increased rates of some foodborne illnesses among minority racial/ethnic populations. In some cases (Listeria, Yersinia) increased rates are due to unique food consumption patterns, in other cases (Salmonella, Shigella, Campylobacter) it is unclear why this health disparity exists. Research on safe food handling knowledge and behaviors among low income and minority consumers suggest that there may be a need to target safe food handling messages to these vulnerable populations. Another possibility is that these populations are receiving food that is less safe at the level of the retail outlet or foodservice facility. Research examining the quality and safety of food available at small markets in the food desert environment indicates that small corner markets face unique challenges which may affect the quality and potential safety of perishable food. Finally, a growing body of research has found that independent ethnic foodservice facilities may present increased risks for foodborne illness. This review of the literature will examine the current state of what is known about foodborne illness among, and food safety risks for, minority and low socioeconomic populations, with an emphasis on the United States and Europe.

  4. Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature

    Directory of Open Access Journals (Sweden)

    Jennifer J. Quinlan

    2013-08-01

    Full Text Available While foodborne illness is not traditionally tracked by race, ethnicity or income, analyses of reported cases have found increased rates of some foodborne illnesses among minority racial/ethnic populations. In some cases (Listeria, Yersinia increased rates are due to unique food consumption patterns, in other cases (Salmonella, Shigella, Campylobacter it is unclear why this health disparity exists. Research on safe food handling knowledge and behaviors among low income and minority consumers suggest that there may be a need to target safe food handling messages to these vulnerable populations. Another possibility is that these populations are receiving food that is less safe at the level of the retail outlet or foodservice facility. Research examining the quality and safety of food available at small markets in the food desert environment indicates that small corner markets face unique challenges which may affect the quality and potential safety of perishable food. Finally, a growing body of research has found that independent ethnic foodservice facilities may present increased risks for foodborne illness. This review of the literature will examine the current state of what is known about foodborne illness among, and food safety risks for, minority and low socioeconomic populations, with an emphasis on the United States and Europe.

  5. Materials Handling. Module SH-01. Safety and Health.

    Science.gov (United States)

    Center for Occupational Research and Development, Inc., Waco, TX.

    This student module on materials handling is one of 50 modules concerned with job safety and health. It presents the procedures for safe materials handling. Discussed are manual handling methods (lifting and carrying by hand) and mechanical lifting (lifting by powered trucks, cranes or conveyors). Following the introduction, 15 objectives (each…

  6. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    International Nuclear Information System (INIS)

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

  7. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

  8. Design approach for safe tritium handling in ITER

    International Nuclear Information System (INIS)

    Ohira, Shigeru

    2002-01-01

    Outlines for tritium handling and a fundamental approach for ensuring safety are presented. The amount of tritium stored and processed in the ITER facility will be much larger than that in the existing facilities for fusion research, though the processing methods and the conditions of processing (e.g., concentration, pressure, etc.) will be similar for those used in those facilities. Therefore, considerations to be taken for tritium handling, such as limitations of tritium permeation and leaks, provision of an appropriate ventilation/detritiation system for maintenance, measures to ensure mechanical integrity, etc., can be provided based on the knowledge obtained in the facilities. The Technical Advisory Committee of the Science and Technology Agency established a fundamental approach in 2000, and set out the basic safety principles and approaches as technical requirements of safety design and assessment, which were derived from the safety characteristics of the ITER plant. Sufficient prevention of accidents can be achieved by ensuring and maintaining the structural integrity of the enclosures containing radioactive materials against the loads anticipated during operation, and a low hazard potential of radioactive materials, sufficiently within prescribed limits, can be maintained by the vitiation and clean-up system even if large release is postulated. (author)

  9. Enclosure for handling high activity materials

    International Nuclear Information System (INIS)

    Jimeno de Osso, F.

    1977-01-01

    One of the most important problems that are met at the laboratories producing and handling radioisotopes is that of designing, building and operating enclosures suitable for the safe handling of active substances. With this purpose in mind, an enclosure has been designed and built for handling moderately high activities under a shielding made of 150 mm thick lead. In this report a description is given of those aspects that may be of interest to people working in this field. (Author)

  10. Enclosure for handling high activity materials

    Energy Technology Data Exchange (ETDEWEB)

    Jimeno de Osso, F

    1977-07-01

    One of the most important problems that are met at the laboratories producing and handling radioisotopes is that of designing, building and operating enclosures suitable for the safe handling of active substances. With this purpose in mind, an enclosure has been designed and built for handling moderately high activities under a shielding made of 150 mm thick lead. In this report a description is given of those aspects that may be of interest to people working in this field. (Author)

  11. 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...

  12. 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).

  13. 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.

  14. Enclosure for handling high activity materials abstract

    International Nuclear Information System (INIS)

    Jimeno de Osso, F.; Dominguez Rodriguez, G.; Cruz Castillo, F. de la; Rodriguez Esteban, A.

    1977-01-01

    One of the most important problems that are met at the laboratories producing and handling radioisotopes is that of designing, building and operating enclosures suitable for the safe handling of active substances. With that purpose in mind, an enclosure has been designed and built for handling moderately high activities under a shielding made of 150 mm thick lead. A description is given of those aspects that may be of interest to people working in this field. (author) [es

  15. 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.

  16. 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...

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

    Science.gov (United States)

    2013-06-10

    ... style for the strength units describing radiation sources. This correction is being made to improve the...). That document used incorrect style for the strength units describing radiation sources. This correction... HANDLING OF ANIMAL FEED AND PET FOOD 0 1. The authority citation for 21 CFR part 579 continues to read as...

  18. Safe use of nanomaterials

    CERN Multimedia

    2013-01-01

    The use of nanomaterials  is on the increase worldwide, including at CERN. The HSE Unit has established a safety guideline to inform you of the main requirements for the safe handling and disposal of nanomaterials at CERN.   A risk assessment tool has also been developed which guides the user through the process of evaluating the risk for his or her activity. Based on the calculated risk level, the tool provides a list of recommended control measures.   We would therefore like to draw your attention to: Safety Guideline C-0-0-5 - Safe handling and disposal of nanomaterials; and Safety Form C-0-0-2 - Nanomaterial Risk Assessment   You can consult all of CERN’s safety rules and guidelines here. Please contact the HSE Unit for any questions you may have.   The HSE Unit

  19. Compilation of Requirements for Safe Handling of Fluorine and Fluorine-Containing Products of Uranium Hexafluoride Conversion

    Energy Technology Data Exchange (ETDEWEB)

    Ferrada, J.J.

    2000-04-03

    Public Law (PL) 105-204 requires the U.S. Department of Energy to develop a plan for inclusion in the fiscal year 2000 budget for conversion of the Department's stockpile of depleted uranium hexafluoride (DUF{sub 6}) to a more stable form over an extended period. The conversion process into a more stable form will produce fluorine compounds (e.g., elemental fluorine or hydrofluoric acid) that need to be handled safely. This document compiles the requirements necessary to handle these materials within health and safety standards, which may apply in order to ensure protection of the environment and the safety and health of workers and the public. Fluorine is a pale-yellow gas with a pungent, irritating odor. It is the most reactive nonmetal and will react vigorously with most oxidizable substances at room temperature, frequently with ignition. Fluorine is a severe irritant of the eyes, mucous membranes, skin, and lungs. In humans, the inhalation of high concentrations causes laryngeal spasm and broncospasms, followed by the delayed onset of pulmonary edema. At sublethal levels, severe local irritation and laryngeal spasm will preclude voluntary exposure to high concentrations, unless the individual is trapped or incapacitated. A blast of fluorine gas on the shaved skin of a rabbit causes a second degree burn. Lower concentrations cause severe burns of insidious onset, resulting in ulceration, similar to the effects produced by hydrogen fluoride. Hydrofluoric acid is a colorless, fuming liquid or gas with a pungent odor. It is soluble in water with release of heat. Ingestion of an estimated 1.5 grams produced sudden death without gross pathological damage. Repeated ingestion of small amounts resulted in moderately advanced hardening of the bones. Contact of skin with anhydrous liquid produces severe burns. Inhalation of AHA or aqueous hydrofluoric acid mist or vapors can cause severe respiratory tract irritation that may be fatal. Based on the extreme chemical

  20. Food Safety as a contributor to Food Security: global policy concerns & challenges

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

    Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

  1. 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

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

    International Nuclear Information System (INIS)

    1995-01-01

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

  3. 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...

  4. 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.

  5. 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,

  6. 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

  7. 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)

  8. Uranium hexafluoride: A manual of good handling practices

    International Nuclear Information System (INIS)

    1991-10-01

    For many years, the US Department of Energy (DOE) and its predecessor agencies have shared with the nuclear industry their experience in the area of uranium hexafluoride (UF 6 ) shipping containers and handling procedures. The information contained in this manual updates information contained in earlier issues. It covers the essential aspects of UF 6 handling, cylinder filling and emptying, general principles of weighing and sampling, shipping, and the use of protective overpacks. The physical and chemical properties of UF 6 are also described and tabulated. The nuclear industry is responsible for furnishing its own shipping cylinders and suitable protective overpacks. A substantial effort has been made by the industry to standardize UF 6 cylinders, samples, and overpacks. The quality of feed materials is important to the safe and efficient operation of the enriching facilities, and the UF 6 product purity from the enriching facilities is equally important to the fuel fabricator, the utilities, the operators of research reactors, and other users. The requirements have been the impetus for an aggressive effort by DOE and its contractors to develop accurate techniques for sampling and for chemical and isotopic analysis. A quality control program is maintained within the DOE enriching facilities to ensure that the proper degree of accuracy and precision are obtained for all the required measurements. The procedures and systems described for safe handling of UF 6 presented in this document have been developed and evaluated in DOE facilities during more than 40 years of handling vast quantities of UF 6 . With proper consideration for its nuclear properties, UF 6 may be safely handled in essentially the same manner as any other corrosive and/or toxic chemical

  9. 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.)

  10. 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.)

  11. 76 FR 28727 - Notice of Request for a New Information Collection (Food Safety Education Campaign-Tracking Survey)

    Science.gov (United States)

    2011-05-18

    ... impact of the campaign. The collection will take the form of a survey of members of the target audience... illness and safe food handling behaviors held by the target audience. These research sessions were... communications strategy. These concepts were qualitatively tested with members of the target audience in March...

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

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-01-01

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

  13. Will our food be safe? Food irradiation - an update

    International Nuclear Information System (INIS)

    Roberts, P.B.

    2000-01-01

    On 2 September 1999, an amendment to the ANZFA Food Standards Code was gazetted. Both countries now have a new Standard A17 to govern the irradiation of food. After over a decade when the policy in both countries was effectively a ban on the use of the process, there is now the possibility for the food industry to contemplate the use of the process or the import and sale of irradiated foods. (author)

  14. Safety handling of beryllium for fusion technology R and D

    International Nuclear Information System (INIS)

    Yoshida, Hiroshi; Okamoto, Makoto; Terai, Takayuki; Odawara, Osamu; Ashibe, Kusuo; Ohara, Atsushi.

    1992-07-01

    Feasibility of beryllium use as a blanket neutron multiplier, first wall and plasma facing material has been studied for the D-T burning experiment reactors such as ITER. Various experimental work of beryllium and its compounds will be performed under the conditions of high temperature and high energy particle exposure simulating fusion reactor conditions. Beryllium is known as a hazardous substance and its handling has been carefully controlled by various health and safe guidances and/or regulations in many countries. Japanese regulations for hazardous substance provide various guidelines on beryllium for the protection of industrial workers and environment. This report was prepared for the safe handling of beryllium in a laboratory scale experiments for fusion technology R and D such as blanket development. Major items in this report are; (1) Brief review of guidances and regulations in USA, UK and Japan. (2) Safe handling and administration manuals at beryllium facilities in INEL, LANL and JET. (3) Conceptual design study of beryllium handling facility for small to mid-scale blanket R and D. (4) Data on beryllium toxicity, example of clinical diagnosis of beryllium disease, and environmental occurence of beryllium. (5) Personnel protection tools of Japanese Industrial Standard for hazardous substance. (author) 61 refs

  15. Safeness of radiological machinery

    International Nuclear Information System (INIS)

    Yokoyama, Shun

    1979-01-01

    The human factors affecting the safeness of radiological machinery, which are often very big and complicated machines, are described from the stand point of handling. 20 to 50% of the troubles on equipments seem to be caused by men. This percentage will become even higher in highly developed equipments. Human factors have a great influence on the safeness of radiological equipments. As the human factors, there are sensory factors and knowledge factors as well as psychological factors, and the combination of these factors causes mishandling and danger. Medical services at present are divided in various areas, and consist of the teamwork of the people in various professions. Good human relationship, education and control are highly required to secure the safeness. (Kobatake, H.)

  16. 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...

  17. Microbiological risk assessment of food : a stepwise quantitative risk assessment as a tool in the production of microbiologically safe food = Microbiologische risicobepaling van levensmiddelen : stapsgewijze kwantitatieve risicobepaling als instrument bij de productie van microbieel veilige levensmiddelen

    NARCIS (Netherlands)

    Gerwen, van S.J.C.

    2000-01-01

    Food safety is a prerequisite for food products, since consumers trust on buying safe foods. Food producers cannot gain direct profits from controlling food safety, instead they have much to lose if their products turn out to be unsafe.

    Food safety management systems, such

  18. 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 ...

  19. Safe Handling of Cytotoxic Drugs and Risks of Occupational Exposure to Nursing Staffs

    Directory of Open Access Journals (Sweden)

    Somayeh Hanafi

    2016-05-01

    Full Text Available Background: Inherent toxicity of cytotoxic drugs is the basis for their potential adverse risks from occupational exposure to the nursing staff. In Iran, chemotherapy regimens are prescribed and administered according to the world updated protocols. But little is done regarding the protective standards in this field.Methods: An observational cross-sectional survey was conducted among nurses who work in three tertiary care teaching hospitals in Tehran, Iran in 2012. All participants worked in one of the hospital wards handling cytotoxic drugs (preparation and administration. A questionnaire was used for interviewing all subjects, and observing them preparing and administering the drugs. We examined all adverse effects associated with handling of antineoplastic drugs.Results: Totally 270 adverse reactions were reported. The most frequently reported adverse effects included headache and vertigo (40 cases, hair loss (36 cases, skin rashes and itching (31 cases, and burning sensation in eyes (31 cases. In all hospital wards, the standards were met in not more than 50% of the items.Conclusion: Monitoring the personnel who are directly involved in handling of cytotoxic drugs is of great importance. Furthermore, educating the personnel in the field of standards of cytotoxic drugs handling could increase the nursing staff’s knowledge regarding these drugs’ adverse reactions.

  20. Application of the WHO five keys of food safety to improve food ...

    African Journals Online (AJOL)

    Aim: To apply the WHO five keys of food safety in evidence based training programme for food vendors to improve the handling of street food. Methods: A total of 127 food vendors in Accra, the capital city of Ghana were sampled for interviews. Data collection from the vendors focused on (i) food handling practices (ii) ...

  1. Early awareness of emerging risks associated with food and feed production: synopsis of pertinent work carried out within the SAFE FOODS project.

    Science.gov (United States)

    Marvin, H J P; Kleter, G A

    2009-05-01

    This introduction to the journal's supplement on emerging food and feed safety issues summarizes the objectives and activities of the EU-funded SAFE FOODS project in general and its work package focusing on the early identification of emerging food safety risks, in particular. Within this work package, a number of studies have been carried out on methods enabling the early awareness, identification, and prevention of emerging issues before they can become real risks. The various reviews in this supplement explore the background of the emergence of known food safety risks, both of microbial and chemical/biochemical nature, as well the methods that can be used to identify such risks. Another review identifies a number of chemical and microbiological hazards that are likely to be affected by a changing climate. A major conclusion from these explorative reviews is that monitoring and information exchange systems or procedures are in place to detect, in an early phase, the emergence of potential food safety risks linked to known hazards. Additional systems are needed to predict the development of new potential food safety risks, which are linked to either new hazards or known hazards to which exposure has been altered.

  2. Safe handling and monitoring of tritium in research on nuclear fusion

    International Nuclear Information System (INIS)

    Yoshida, Yoshikazu; Naruse, Yuji

    1978-01-01

    An actual condition of technique of safety handling and monitoring of tritium in the laboratory which treated a great quantity of tritium in relation to nuclear fusion, was described. With respect to the technique of safety handling of tritium, an actual condition of the technique in the U.S.A. which had wide experience in treating a great quantity of 3 H was mainly introduced, and it was helpful to a safety measure and a reduction of tritium effluence. Glovebox, hood, and other component machinery and tools for treating 3 H were also introduced briefly. As a monitoring technique, monitoring of indoor air and air exhaust by ionization chamber-type monitor for continuous monitoring of a great quantity of gaseous tritium was mentioned. Next, monitoring of a room, the surfaces of equipments, and draining, internal exposure of the individual, and monitoring of the environment were introduced. (Kanao, N.)

  3. Law Enforcement of Consumer Protection for Safe Food Packaging in The Decisions of Criminal Justice

    Science.gov (United States)

    Wiryani, F.; Herwastoeti; Najih, M.; Haris, A.

    2017-04-01

    The right to a safe food is a human rights protected by the 1945 Constitution and legislation, including the Health Act, the Consumer Protection Act and Food Act. The law governing the rights and obligations of consumers; rights, obligations and responsibilities of businesses, as well as prohibitions and sanctions for businesses that violate. Food consumers aggrieved can file a non-litigation legal action and / or litigation. Non-litigation legal efforts made through negotiation or mediation or through Consumer Dispute Resolution Body (BPSK). The litigation efforts made by filing a lawsuit for damages to the court and / or reporting the case to the criminal law enforcement. This study specifically examines the enforcement of criminal law in the judgment as a safeguard against food consumers. Sanctions provisions setting a strategic role in an effort to make the protection of consumers of food. Patterns general formulation of the maximum penalty in the third Act is not appropriate because it too gives flexibility for the judge to make a decision as low to the Defendant. Facts on society, business agent has a dominant and strong position compared with consumers of food. These favorable conditions business agent position and vice versa less give legal protection to the Consumer Food. Preferably the pattern formulation penalty of criminal acts in the field of food using a specific minimum and maximum public.

  4. Manual on safe production, transport, handling and storage of uranium hexafluoride

    International Nuclear Information System (INIS)

    1994-11-01

    This document includes a description of the physical, chemical and radiological properties of UF 6 and related products, including information concerning their production, handling, storage and transportation and the management of the wastes which result. All the operations of UF 6 management are considered form a safety point of view. The IAEA organized a series of meetings to consider the hazards of UF 6 transport since considerable quantities of depleted, natural and enriched UF 6 are transported between nuclear fuel sites. Storage of depleted UF 6 is another important issue. Factors affecting long term storage are presented, especially site choice and cylinder corrosion. Other topics such as waste management, quality assurance and emergency preparedness which contribute to the overall safety of UF 6 handling, are included. The intention of this document is to provide analysis of the safety implications of all stages of UF 6 operations and to draw attention to specific features and properties of importance. 38 refs, figs, tabs

  5. Handling final storage of unreprocessed spent nuclear fuel

    International Nuclear Information System (INIS)

    1978-01-01

    The present second report from KBS describes how the safe final storage of spent unreprocessed nuclear fuel can be implemented. According to the Swedish Stipulation Law, the owner must specify in which form the waste is to be stored, how final storage is to be effected, how the waste is to be transported and all other aspects of fuel handling and storage which must be taken into consideration in judging whether the proposed final storage method can be considered to be absolutely safe and feasible. Thus, the description must go beyond general plans and sketches. The description is therefore relatively detailed, even concerning those parts which are less essential for evaluating the safety of the waste storage method. For those parts of the handling chain which are the same for both alternatives of the Stipulation Law, the reader is referred in some cases to the first report. Both of the alternatives of the Stipulation Law may be used in the future. Handling equipment and facilities for the two storage methods are so designed that a combination in the desired proportions is practically feasible. In this first part of the report are presented: premises and data, a description of the various steps of the handling procedure, a summary of dispersal processes and a safety analysis. (author)

  6. 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...

  7. Uranium hexafluoride: Safe handling, processing, and transporting: Conference proceedings

    Energy Technology Data Exchange (ETDEWEB)

    Strunk, W.D.; Thornton, S.G. (eds.)

    1988-01-01

    This conference seeks to provide a forum for the exchange of information and ideas of the safety aspects and technical issue related to the handling of uranium hexafluoride. By allowing operators, engineers, scientists, managers, educators, and others to meet and share experiences of mutual concern, the conference is also intended to provide the participants with a more complete knowledge of technical and operational issues. The topics for the papers in the proceedings are widely varied and include the results of chemical, metallurgical, mechanical, thermal, and analytical investigations, as well as the developed philosophies of operational, managerial, and regulatory guidelines. Papers have been entered individually into EDB and ERA. (LTN)

  8. Uranium hexafluoride: Safe handling, processing, and transporting: Conference proceedings

    International Nuclear Information System (INIS)

    Strunk, W.D.; Thornton, S.G.

    1988-01-01

    This conference seeks to provide a forum for the exchange of information and ideas of the safety aspects and technical issue related to the handling of uranium hexafluoride. By allowing operators, engineers, scientists, managers, educators, and others to meet and share experiences of mutual concern, the conference is also intended to provide the participants with a more complete knowledge of technical and operational issues. The topics for the papers in the proceedings are widely varied and include the results of chemical, metallurgical, mechanical, thermal, and analytical investigations, as well as the developed philosophies of operational, managerial, and regulatory guidelines. Papers have been entered individually into EDB and ERA

  9. Safety requirements and feedback of commonly used material handling equipment

    International Nuclear Information System (INIS)

    Pathak, M.K.

    2009-01-01

    Different types of cranes, hoists, chain pulley blocks are the most commonly used material handling equipment in industry along with attachments like chains, wire rope slings, d-shackles, etc. These equipment are used at work for transferring loads from one place to another and attachments are used for anchoring, fixing or supporting the load. Selection of the correct equipment, identification of the equipment planning of material handling operation, examination/testing of the equipment, education and training of the persons engaged in operation of the material handling equipment can reduce the risks to safety of people in workplace. Different safety systems like boom angle indicator, overload tripping device, limit switches, etc. should be available in the cranes for their safe use. Safety requirement for safe operation of material handling equipment with emphasis on different cranes and attachments particularly wire rope slings and chain slings have been brought out in this paper. An attempt has also been made to bring out common nature of deficiencies observed during regulatory inspection carried out by AERB. (author)

  10. Laboratory biosafety for handling emerging viruses

    Directory of Open Access Journals (Sweden)

    I. Made Artika

    2017-05-01

    Full Text Available Emerging viruses are viruses whose occurrence has risen within the past twenty years, or whose presence is likely to increase in the near future. Diseases caused by emerging viruses are a major threat to global public health. In spite of greater awareness of safety and containment procedures, the handling of pathogenic viruses remains a likely source of infection, and mortality, among laboratory workers. There is a steady increase in both the number of laboratories and scientist handling emerging viruses for diagnostics and research. The potential for harm associated to work with these infectious agents can be minimized through the application of sound biosafety concepts and practices. The main factors to the prevention of laboratory-acquired infection are well-trained personnel who are knowledgable and biohazard aware, who are perceptive of the various ways of transmission, and who are professional in safe laboratory practice management. In addition, we should emphasize that appropriate facilities, practices and procedures are to be used by the laboratory workers for the handling of emerging viruses in a safe and secure manner. This review is aimed at providing researchers and laboratory personnel with basic biosafety principles to protect themselves from exposure to emerging viruses while working in the laboratory. This paper focuses on what emerging viruses are, why emerging viruses can cause laboratory-acquired infection, how to assess the risk of working with emerging viruses, and how laboratory-acquired infection can be prevented. Control measures used in the laboratory designed as such that they protect workers from emerging viruses and safeguard the public through the safe disposal of infectious wastes are also addressed.

  11. 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)

  12. 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.

  13. An exploration of undergraduate nursing and physiotherapy students' views regarding education for patient handling.

    Science.gov (United States)

    Kneafsey, Rosie; Ramsay, Jill; Edwards, Helen; Callaghan, Helen

    2012-12-01

    To ascertain the views of undergraduate student nurses and physiotherapists regarding their education in patient handling. Musculo-skeletal injuries are an important cause of staff sickness absence and attrition from the nursing profession and are a recognised problem within the physiotherapy profession. Nurses and physiotherapists are at risk of musculo-skeletal injuries as a result of their role in assisting patients with movement. A questionnaire survey was undertaken of undergraduate nursing and physiotherapy students (n = 371) at one university. Most students agreed that university teaching about moving and handling prepared them for clinical practice (64%). Over a third reported that they had never undertaken a written moving and handling risk assessment in clinical practice (38%). Almost half of the sample (40%) admitted undertaking unsafe moving and handling activities. Half (50%) also stated that they would rather 'fit' into the team than challenge unsafe practice. Almost a third (29%) stated that they had begun to experience pain since becoming a student. There were significant differences between nursing and physiotherapy students. Physiotherapy students were more likely to report being supervised when moving and handling and reported being more assertive about adhering to safe practice. The well-being of both nursing and physiotherapy undergraduate students is threatened when students undertake work placements in clinical settings. University-based education in safe patient handling, though important, can be undermined by workplace settings where unsafe practices occur. Collaboration is needed between university educators, managers and practice-based mentors to support students to maintain safe approaches to moving and handling patients. A third of students reported developing pain since becoming a healthcare student. Students entering their professions already injured may leave the workforce owing to poor physical well-being. It is vital that the

  14. Fuel handling at Cernavoda 1 N.P.S. - commissioning and training philosophy

    Energy Technology Data Exchange (ETDEWEB)

    Standen, G W [AECL-Ansaldo Consortium, Cernavoda (Romania); Tiron, C; Marinescu, S [Regia Nationala de Electricitate (RENEL), Cernavoda (Romania); [Filiala Centrala Nuclearo Electrica (FCNE), Cernavoda (Romania)

    1997-12-31

    Efficient operation of a Candu nuclear power plant depends greatly on the reliable and safe operation of the fuel handling system. Successful commissioning of the system is obviously a key aspect of the reliability of the system and this coupled with a rigorous training programme for the fuel handling staff will ensure the system`s safe operation. This paper describes the philosophy used at Cernavoda 1 N.P.S. for the commissioning of the fuel handling systems and for the training of staff for operation and maintenance of these systems. The paper also reviews the commissioning programme, describing the milestones achieved and discussing some of the more interesting technical aspects which includes some unique Romanian input. In conclusion the paper looks at the organization of the mature fuel handling department from the operations, maintenance and technical support points of view and the long term plans for the future. (author). 1 fig.

  15. Fuel handling at Cernavoda 1 N.P.S. - commissioning and training philosophy

    International Nuclear Information System (INIS)

    Standen, G.W.; Tiron, C.; Marinescu, S.

    1996-01-01

    Efficient operation of a Candu nuclear power plant depends greatly on the reliable and safe operation of the fuel handling system. Successful commissioning of the system is obviously a key aspect of the reliability of the system and this coupled with a rigorous training programme for the fuel handling staff will ensure the system's safe operation. This paper describes the philosophy used at Cernavoda 1 N.P.S. for the commissioning of the fuel handling systems and for the training of staff for operation and maintenance of these systems. The paper also reviews the commissioning programme, describing the milestones achieved and discussing some of the more interesting technical aspects which includes some unique Romanian input. In conclusion the paper looks at the organization of the mature fuel handling department from the operations, maintenance and technical support points of view and the long term plans for the future. (author). 1 fig

  16. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Directory of Open Access Journals (Sweden)

    Thainara Araujo Franklin

    2016-06-01

    Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

  17. Manual on safe production, transport, handling and storage of uranium hexafluoride

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1994-11-01

    This document includes a description of the physical, chemical and radiological properties of UF{sub 6} and related products, including information concerning their production, handling, storage and transportation and the management of the wastes which result. All the operations of UF{sub 6} management are considered form a safety point of view. The IAEA organized a series of meetings to consider the hazards of UF{sub 6} transport since considerable quantities of depleted, natural and enriched UF{sub 6} are transported between nuclear fuel sites. Storage of depleted UF{sub 6} is another important issue. Factors affecting long term storage are presented, especially site choice and cylinder corrosion. Other topics such as waste management, quality assurance and emergency preparedness which contribute to the overall safety of UF{sub 6} handling, are included. The intention of this document is to provide analysis of the safety implications of all stages of UF{sub 6} operations and to draw attention to specific features and properties of importance. 38 refs, figs, tabs.

  18. 75 FR 31800 - Substances Generally Recognized as Safe Added to Food for Animals; Notice of Pilot Program

    Science.gov (United States)

    2010-06-04

    ... Cosmetic Act (the act). The 1958 amendment required that, before a new additive could be used in food, its... exemption. FDA has defined ``safe'' as a reasonable certainty in the minds of competent scientists that the... recommendation of an authoritative body such as the National Research Council of the National Academy of Sciences...

  19. Predictors of low back pain in nursing home workers after implementation of a safe resident handling programme.

    Science.gov (United States)

    Gold, Judith E; Punnett, Laura; Gore, Rebecca J

    2017-06-01

    Healthcare workers have high rates of low back pain (LBP) related to handling patients. A large chain of nursing homes experienced reduced biomechanical load, compensation claims and costs following implementation of a safe resident handling programme (SRHP). The aim of this study was to examine whether LBP similarly declined and whether it was associated with relevant self-reported occupational exposures or personal health factors. Worker surveys were conducted on multiple occasions beginning with the week of first SRHP introduction (baseline). In each survey, the outcome was LBP during the prior 3 months with at least mild severity during the past week. Robust Poisson multivariable regression models were constructed to examine correlates of LBP cross-sectionally at 2 years (F3) and longitudinally at 5-6 years (F5) post-SRHP implementation among workers also in at least one prior survey. LBP prevalence declined minimally between baseline and F3. The prevalence was 37% at F3 and cumulative incidence to F5 was 22%. LBP prevalence at F3 was positively associated with combined physical exposures, psychological job demands and prior back injury, while frequent lift device usage and 'intense' aerobic exercise frequency were protective. At F5, the multivariable model included frequent lift usage at F3 (relative risk (RR) 0.39 (0.18 to 0.84)) and F5 work-family imbalance (RR=1.82 (1.12 to 2.98)). In this observational study, resident lifting device usage predicted reduced LBP in nursing home workers. Other physical and psychosocial demands of nursing home work also contributed, while frequent intense aerobic exercise appeared to reduce LBP risk. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  20. Food irradiation: Gamma processing facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

    1997-12-31

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  1. Food irradiation: Gamma processing facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

    1998-12-31

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  2. Food irradiation: Gamma processing facilities

    International Nuclear Information System (INIS)

    Kunstadt, P.

    1997-01-01

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  3. Safe actinide disposition in molten salt reactors

    International Nuclear Information System (INIS)

    Gat, U.

    1997-01-01

    Safe molten salt reactors (MSR) can readily accommodate the burning of all fissile actinides. Only minor compromises associated with plutonium are required. The MSRs can dispose safely of actinides and long lived isotopes to result in safer and simpler waste. Disposing of actinides in MSRs does increase the source term of a safety optimized MSR. It is concluded that the burning and transmutation of actinides in MSRs can be done in a safe manner. Development is needed for the processing to handle and separate the actinides. Calculations are needed to establish the neutron economy and the fuel management. 9 refs

  4. Calculations on safe storage and transportation of radioactive materials

    Energy Technology Data Exchange (ETDEWEB)

    Hathout, A M; El-Messiry, A M; Amin, E [National Center for Nuclear Safety and Radiation Control and AEA, Cairo (Egypt)

    1997-12-31

    In this work the safe storage and transportation of fresh fuel as a radioactive material studied. Egypt planned ET RR 2 reactor which is of relatively high power and would require adequate handling and transportation. Therefore, the present work is initiated to develop a procedure for safe handling and transportation of radioactive materials. The possibility of reducing the magnitude of radiation transmitted on the exterior of the packages is investigated. Neutron absorbers are used to decrease the neutron flux. Criticality calculations are carried out to ensure the achievement of subcriticality so that the inherent safety can be verified. The discrete ordinate transport code ANISN was used. The results show good agreement with other techniques. 2 figs., 2 tabs.

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

    DEFF Research Database (Denmark)

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

    2014-01-01

    instructions relate to container handling, the provided information is not sufficiently detailed to conduct safe practice in many aspects. In accordance with the scientific literature, the interviewees estimate that there is a high frequency (5 to 50%) of containers with hazardous chemical exposure......Background: Fumigation of freight containers to prevent spread of pests and off-gassing of freight are sources of volatile chemicals that may constitute significant health risks when released. The aim of the study was to investigate the regulation and practice of container handling in Denmark...... with focus on preventive measures to reduce risk of chemical exposure. Methods: A comprehensive systematic search of scientific literature, legislation and recommendations related to safe work with transport containers from international and Danish regulatory bodies was performed. The practice of handling...

  6. Bacteriophages and Their Role in Food Safety

    Directory of Open Access Journals (Sweden)

    Sanna M. Sillankorva

    2012-01-01

    Full Text Available The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

  7. Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

    Science.gov (United States)

    Garden-Robinson, Julie; Eighmy, Myron A; Lyonga, Agnes Ngale

    2010-12-01

    The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information. Copyright © 2010 Elsevier Ltd. All rights reserved.

  8. Salmonella enteritidis infections associated with foods purchased from mobile lunch trucks--Alberta, Canada, October 2010-February 2011.

    Science.gov (United States)

    2013-07-19

    During October 2010-February 2011, an outbreak of 91 Salmonella Enteritidis (SE) infections in Alberta, Canada, was investigated by a local public health department (Alberta Health Services, Calgary Zone). Index cases initially were linked through a common history of consumption of food purchased from mobile food-vending vehicles (lunch trucks) operating at worksites in Alberta. Further investigation implicated one catering company that supplied items for the lunch trucks and other vendors. In 85 cases, patients reported consumption of food prepared by the catering company in the 7 days before illness. Six patients were employees of the catering company, and two food samples collected from the catering company were positive for SE. Foods likely were contaminated directly or indirectly through the use of illegally sourced, SE-contaminated eggs at the implicated catering facility and by catering employees who were infected with SE. Public health interventions put into place to control the outbreak included screening employees for Salmonella, excluding those infected from food-handling duties, and training employees in safe food-handling procedures. No further outbreak cases were identified after full implementation of the interventions. This investigation highlights the potential for lunch trucks to be a source of foodborne illness and the need for robust regulatory compliance monitoring of lunch trucks and their food suppliers.

  9. Prevention of Listeriosis

    Science.gov (United States)

    ... meat packages get on other foods, utensils, and food preparation surfaces. Wash hands after handling hot dogs, lunch ... food safety > Learn about safe storage, handling, and cooking methods for different types of foods > Smoked seafood A food is called shelf-stable ...

  10. Eating nanomaterials: cruelty-free and safe? the EFSA guidance on risk assessment of nanomaterials in food and feed.

    Science.gov (United States)

    Sauer, Ursula G

    2011-12-01

    Nanomaterials are increasingly being added to food handling and packaging materials, or directly, to human food and animal feed. To ensure the safety of such engineered nanomaterials (ENMs), in May 2011, the European Food Safety Authority (EFSA) published a guidance document on Risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain. It states that risk assessment should be performed by following a step-wise procedure. Whenever human or animal exposure to nanomaterials is expected, the general hazard characterisation scheme requests information from in vitro genotoxicity, toxicokinetic and repeated dose 90-day oral toxicity studies in rodents. Numerous prevailing uncertainties with regard to nanomaterial characterisation and their hazard and risk assessment are addressed in the guidance document. This article discusses the impact of these knowledge gaps on meeting the goal of ensuring human safety. The EFSA's guidance on the risk assessment of ENMs in food and animal feed is taken as an example for discussion, from the point of view of animal welfare, on what level of uncertainty should be considered acceptable for human safety assessment of products with non-medical applications, and whether animal testing should be considered ethically acceptable for such products.

  11. Procedures for the Safe Transport of Radioactive Material

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jang Lyul; Chung, K. K.; Lee, J. I.; Chang, S. Y.; Lee, T. Y

    2007-11-15

    This technical report describes the procedure and work responsibility along with the regulation and standard necessary for the safe transport of radioactive or contaminated materials. This report, therefore, can be effectively used to secure the public safety as well as to prevent the disastrous event which might be resulted from the transport process of radioactive materials by establishing a procedure and method on the safe packing, handling and transport of radioactive materials.

  12. ETHEL's systems and facilities for safe management of tritiated wastes

    International Nuclear Information System (INIS)

    Mannone, F.; Dworschak, H.; Vassallo, G.

    1992-01-01

    The European Tritium Handling Experimental Laboratory (ETHEL) is a new tritium facility at the Commission of the European Community's Joint Research Centre, Ispra Site. The laboratory, destined to handle multigram amounts of tritium for safety related R and D purposes, is foreseen to start radioactive operations in late 1992. The general operation and maintenance of laboratory systems and future experiments will generate tritiated wastes in gaseous, liquid and solid forms. The management of such wastes under safe working conditions is a stringent laboratory requirement aimed at minimizing the risk of unacceptable tritium exposures to workers and the general public. This paper describes the main systems and facilities installed in ETHEL for the safe management of tritiated wastes

  13. 9 CFR 381.125 - Special handling label requirements.

    Science.gov (United States)

    2010-01-01

    ... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY.... The safe handling information shall be set off by a border and shall be one color type printed on a single color contrasting background whenever practical. (2) (i) The labels of the poultry products...

  14. Safe apples for baby-food production: survey of pesticide treatment regimes leaving minimum residues.

    Science.gov (United States)

    Ticha, Jana; Hajslova, Jana; Kovalczuk, Tomas; Jech, Martin; Honzicek, Jiri; Kocourek, Vladimir; Lansky, Miroslav; Kloutvorova, Jana; Falta, Vladan

    2007-06-01

    A total of 19 pesticide preparations were used according to agricultural practice in six trials in apple orchards. Using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), premature Golden Delicious apples collected 64, 50, 36 days before harvest and mature fruit were examined for residues of active ingredients. No residues of triflumuron, triazamate, chlorpyrifos, etofenprox, fenoxycarb, kresoxim-methyl, cyprodinyl, difenoconazole or thiram were detected in the first sampling. Also, the levels of chlorpyrifos-methyl, penconazole, tebuconazole and tolylfluanid dropped during the pre-harvest interval. Detectable residues of pyridaben, thiacloprid, trifloxystrobin and tetraconazole in harvested fruits were below 0.01 mg kg(-1), which is the maximum concentration of residues acceptable by baby-food producers in any raw material. The only residues exceeding this concentration were captan and teflubenzuron. Based on the data, farmers can choose pesticides for optimal treatment of plants, while enabling growth of a safe crop suitable for baby-food production.

  15. Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh

    Directory of Open Access Journals (Sweden)

    Md. Khairuzzaman

    2014-01-01

    Full Text Available The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer’s knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.

  16. The role of food irradiation in food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1996-01-01

    In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food an improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (J.P.N.)

  17. 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...

  18. Be Food Safe: Protect Yourself from Food Poisoning

    Science.gov (United States)

    ... and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods—unless you keep them separate. Watch the SEPARATE video! COOK Cook to the right temperature . Use a food ...

  19. Sociodemographic characteristics and handling of life-threatening ...

    African Journals Online (AJOL)

    Most TBAs deliver 4 newborn monthly, i.e. 148 (22.6%), and the mean number of newborn delivered monthly was 3.9. Concerning the mode of handling of the difficult cases, majority, i.e. 338 ... agenda of many global efforts, such as the safe motherhood .... of rural women and training of health attendants in rural areas.

  20. Biodiesel Handling and Use Guide (Fifth Edition)

    Energy Technology Data Exchange (ETDEWEB)

    Alleman, T.L.; McCormick, R.L.; Christensen, E.D.; Fioroni, G.; Moriarty. K.; Yanowitz, J.

    2016-11-08

    This document is a guide for those who blend, distribute, and use biodiesel and biodiesel blends. It provides basic information on the proper and safe use of biodiesel and biodiesel blends in engines and boilers, and is intended to help fleets, individual users, blenders, distributors, and those involved in related activities understand procedures for handling and using biodiesel fuels.

  1. The gas cushion technique as a handling means for the remote removal of tokamak segments

    International Nuclear Information System (INIS)

    Removille, J.; Stephano, R.

    1983-01-01

    The gas cushion technique has been studied as offering a compact, flexible and safe way of handling massive objects. The evolution of the gas-cushion handling philosophy is discussed and examples presented related to the displacements of different loads in the torus and in the reactor hall. A short technical comparison with the C-frame handling concept is made in the conclusion. (author)

  2. 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.

  3. Are You Storing Food Safely?

    Science.gov (United States)

    ... need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to ... to top More in Consumer Updates Animal & Veterinary Children's Health Cosmetics Dietary Supplements Drugs Food Medical Devices ...

  4. 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

  5. Oxygen Handling and Cooling Options in High Temperature Electrolysis Plants

    Energy Technology Data Exchange (ETDEWEB)

    Manohar S. Sohal; J. Stephen Herring

    2008-07-01

    Idaho National Laboratory is working on a project to generate hydrogen by high temperature electrolysis (HTE). In such an HTE system, safety precautions need to be taken to handle high temperature oxygen at ~830°C. This report is aimed at addressing oxygen handling in a HTE plant.. Though oxygen itself is not flammable, most engineering material, including many gases and liquids, will burn in the presence of oxygen under some favorable physicochemical conditions. At present, an absolute set of rules does not exist that can cover all aspects of oxygen system design, material selection, and operating practices to avoid subtle hazards related to oxygen. Because most materials, including metals, will burn in an oxygen-enriched environment, hazards are always present when using oxygen. Most materials will ignite in an oxygen-enriched environment at a temperature lower than that in air, and once ignited, combustion rates are greater in the oxygen-enriched environment. Even many metals, if ignited, burn violently in an oxygen-enriched environment. However, these hazards do not preclude the operations and systems involving oxygen. Oxygen can be safely handled and used if all the materials in a system are not flammable in the end-use environment or if ignition sources are identified and controlled. In fact, the incidence of oxygen system fires is reported to be low with a probability of about one in a million. This report is a practical guideline and tutorial for the safe operation and handling of gaseous oxygen in high temperature electrolysis system. The intent is to provide safe, practical guidance that permits the accomplishment of experimental operations at INL, while being restrictive enough to prevent personnel endangerment and to provide reasonable facility protection. Adequate guidelines are provided to govern various aspects of oxygen handling associated with high temperature electrolysis system to generate hydrogen. The intent here is to present acceptable

  6. THE INFORMATION SYSTEM TO SUPPORT SAFE FOOD PRODUCTION IN CATTLE SECTOR

    Directory of Open Access Journals (Sweden)

    Janez JERETINA

    2011-01-01

    Full Text Available In the year 2006 we started with the development of computerized system for monitoring the veterinarian treatments to support safe food production in cattle sector. Veterinary database and web application which will be used by PC or handhelds were created. Additionally the code listing of diseases was built up with technical support of Veterinary Faculty. The idea was that all treatments should be registered into database, connected to the database of Animal Identification and Registration Service (SIR. Slaughterhouses which are connected to SIR regularly check the identity of incoming animals. According to our project they are warned if the withdrawal period is not respected or health status is not suitable. The response time of slaughterhouses, dairy or other official authorities will be reduced in these cases. The suggested model upgrades the system of traceability and helps the veterinarians at their professional work, too. All the data will be accessible to breeders and other agricultural services.

  7. Torus sector handling system

    International Nuclear Information System (INIS)

    Grisham, D.L.

    1981-01-01

    A remote handling system is proposed for moving a torus sector of the accelerator from under the cryostat to a point where it can be handled by a crane and for the reverse process for a new sector. Equipment recommendations are presented, as well as possible alignment schemes. Some general comments about future remote-handling methods and the present capabilities of existing systems will also be included. The specific task to be addressed is the removal and replacement of a 425 to 450 ton torus sector. This requires a horizontal movement of approx. 10 m from a normal operating position to a point where its further transport can be accomplished by more conventional means (crane or floor transporter). The same horizontal movement is required for reinstallation, but a positional tolerance of 2 cm is required to allow reasonable fit-up for the vacuum seal from the radial frames to the torus sector. Since the sectors are not only heavy but rather tall and narrow, the transport system must provide a safe, stable, and repeatable method fo sector movement. This limited study indicates that the LAMPF-based method of transporting torus sectors offers a proven method of moving heavy items. In addition, the present state of the art in remote equipment is adequate for FED maintenance

  8. Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances.

    Science.gov (United States)

    Massounga Bora, Awa Fanny; Ma, Shaojie; Li, Xiaodong; Liu, Lu

    2018-03-01

    Green tea has been associated with the prevention and reduction of a wide range of severe health conditions such as cancer, immune, and cardiovascular diseases. The health benefits associated with green tea consumption have been predominantly attributed to green tea polyphenols. The functional properties of green tea polyphenols are mainly anti-oxidative, antimutagenic, anticarcinogenic, anti-microbial, etc. These excellent properties have recently gained considerable attention in the food industry. However, their application is limited by their sensitivity to factors like temperature, light, pH, oxygen, etc. More, studies have reported the occurrence of unpleasant taste and color transfer during food processing. Lastly, the production of functional food requires to maintain the stability, bioactivity, and bioavailability of the active compounds. To tackle these obstacles, technological approaches like microencapsulation have been developed and applied for the formulation of green tea-enriched food products. The present review discusses the novelty in microencapsulation techniques for the safe delivery of green tea polyphenols in food matrices. After a literature on the green tea polyphenols composition, and their health attributes, the encapsulation methods and the coating materials are presented. The application of green tea encapsulates in food matrices as well as their effect on food functional and sensory properties are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Irradiation: a safe measure for safer food

    International Nuclear Information System (INIS)

    Henkel, J.

    1998-01-01

    Beef is one of the U.S. food industry's hottest sellers--to the tune of 8 billion pounds a year, according to trade figures. Whether at a fast-food meal, a dinner on the town, or a backyard barbecue, beef is often front and center on America's tables. But in recent years, beef, especially ground beef, has shown a dark side: It can harbor the bacterium E. coli O157:H7, a pathogen that threatens the safety of the domestic food supply. If not properly prepared, beef tainted with E. coli O157:H7 can make people ill, and in rare instances, kill them. In 1993, E. coli O157:H7-contaminated hamburgers sold by a fast-food chain were linked to the deaths of four children and hundreds of illnesses in the Pacific Northwest. In 1997, the potential extent of E. coli O157:H7 contamination came to light when Arkansas-based Hudson Foods Inc. voluntarily recalled 25 million pounds of hamburger suspected of containing E. coli O157:H7. It was the largest recall of meat products in U.S. history. Nationally, E. coli O157:H7 causes about 20,000 illnesses and 500 deaths a year, according to the federal Centers for Disease Control and Prevention. Scientists have only known since 1982 that this form of E. coli causes human illness. To help combat this public health problem, the Food and Drug Administration, in December 1997, approved treating red meat products with a measured dose of radiation. This process, commonly called irradiation, has drawn praise from many food industry and health organizations because it can control E. coli O157:H7 and several other disease-causing microorganisms. As with other regulations governing meat and poultry products, irradiation will be authorized when the U.S. Department of Agriculture completes its implementing regulations. Though irradiation is the latest step toward curbing food-borne illness, the federal government also is implementing other measures, which include developing new technologies and expanding the use of current technologies

  10. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Science.gov (United States)

    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…

  11. Development of Pneumatic Transport System (PTS) for safe handling of uranium oxide powder in UMP/UED

    International Nuclear Information System (INIS)

    Manna, S.; Satpati, S.K.; Roy, S.B.

    2009-01-01

    Tonnage quantity radioactive uranium oxide powder of particle size sub micron to 100 micron is handled in Uranium Metal Plant (UMP), UED/BARC for production of nuclear grade uranium metal, required for fuelling research reactors - Dhruva and Cirus. A Pneumatic Transfer System (PTS) using vacuum has been introduced and is being used for handling radioactive powder to improve radiation protection

  12. Ensuring safe food: from production to consumption

    National Research Council Canada - National Science Library

    Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine and National Research Council

    .... Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States...

  13. 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.

  14. American Nurses Association position statement on elimination of manual patient handling to prevent work-related musculoskeletal disorders.

    Science.gov (United States)

    In order to establish a safe environment for nurses and patients, the American Nurses Association (ANA) supports actions and policies that result in the elimination of manual patient handling. Patient handling, such as lifting, repositioning, and transferring, has conventionally been performed by nurses. The performance of these tasks exposes nurses to increased risk for work-related musculoskeletal disorders. With the development of assistive equipment, such as lift and transfer devices, the risk of musculoskeletal injury can be significantly reduced. Effective use of assistive equipment and devices for patient handling creates a safe healthcare environment by separating the physical burden from the nurse and ensuring the safety, comfort, and dignity of the patient.

  15. Safe practices and financial considerations in using oral chemotherapeutic agents.

    Science.gov (United States)

    Bartel, Sylvia B

    2007-05-01

    Safe handling practices and financial concerns associated with oral chemotherapy in non-traditional settings are discussed. Oral chemotherapy may pose a risk to patients because of a narrow therapeutic index, complex dosing regimen, dispensing by community pharmacists without prescription order review by an oncology pharmacist or nurse, or self-administration in the home or another nontraditional setting, where patient monitoring is infrequent. Errors in prescribing, dispensing, and administration and patient or caregiver misunderstandings are potential problems with the use of oral chemotherapy that need to be addressed when developing safe practices. Changes in Medicare pharmaceutical reimbursement rates and rules need to be monitored because they have the potential to affect patient care and outcomes. Patient assistance programs and advocacy groups can help alleviate financial concerns associated with oral chemotherapy. Consensus guidelines specific to safe handling of oral chemotherapy in the home or other nontraditional setting need to be developed. Also, healthcare providers must understand reimbursement and provide direction to patients when patient assistance programs or advocacy groups can assist with the financial challenges of oral chemotherapy.

  16. New and safe treatment of food impacted in the esophagus: a single center experience of 100 consecutive cases.

    Science.gov (United States)

    Shafique, Muhammad; Yaqub, Sheraz; Lie, Erik S; Dahl, Vegard; Olsbø, Frode; Røkke, Ola

    2013-01-01

    Aim. Large food bits can get stuck in the esophagus and must be removed by endoscopy. In some cases, this can be difficult or unsafe. We describe a new and safe treatment for such patients. Materials and Methods. 100 consecutive patients were referred to Akershus University Hospital with impacted food in the esophagus. In 36 patients (36%), the food passed spontaneously. In 59 (92%) of the remaining 64 patients, the food was removed by endoscopic intervention. In the last five patients, endoscopic removal was judged difficult or unsafe. These patients received the new treatment: one capsule Creon 10000 IU dissolved in 30 mL of Coca-Cola administered by a nasooesophageal tube four times daily for 2-3 days. Results. Of the 59 patients treated with endoscopic procedure, complications occurred in four (7%): three bleedings and one perforation of the esophagus. In five patients treated with Coca-Cola and Creon, the food had either passed or was soft after 2-3 days and could easily be removed. Conclusion. The treatment of choice of impacted food in the esophagus is endoscopic removal. In cases where this is difficult, we recommend treatment with Coca-Cola and Creon for 2-3 days before complications occur.

  17. Science.gov (United States)

    RAJI, A.O.Q.

    2014-01-01

    Summary Introduction. Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. Methods. This cross sectional 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. Results. 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). Discussion. 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. PMID:25916026

  18. A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children.

    Science.gov (United States)

    Stenger, Kristen M; Ritter-Gooder, Paula K; Perry, Christina; Albrecht, Julie A

    2014-12-01

    Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to exploration of beliefs and practices among six focus groups (n = 52) conducted by bilingual interpreters in community sites in five cities/towns. Descriptive statistics determined knowledge scores and thematic coding unveiled beliefs and practices. Data sets were merged to assess concordance. Participants were female (96%), 35.7 (±7.6) years of age, from Mexico (69%), with the majority having a low education level. Food safety knowledge was low (56% ± 11). Focus group themes were: Ethnic dishes popular, Relating food to illness, Fresh food in home country, Food safety practices, and Face to face learning. Mixed method analysis revealed high self confidence in preparing food safely with low safe food handling knowledge and the presence of some cultural beliefs. On-site Spanish classes and materials were preferred venues for food safety education. Bilingual food safety messaging targeting common ethnic foods and cultural beliefs and practices is indicated to lower the risk of foodborne illness in Hispanic families with young children. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  19. Tritium handling experience at Atomic Energy of Canada Limited

    Energy Technology Data Exchange (ETDEWEB)

    Suppiah, S.; McCrimmon, K.; Lalonde, S.; Ryland, D.; Boniface, H.; Muirhead, C.; Castillo, I. [Atomic Energy of Canad Limited - AECL, Chalk River Laboratories, Chalk River, ON (Canada)

    2015-03-15

    Canada has been a leader in tritium handling technologies as a result of the successful CANDU reactor technology used for power production. Over the last 50 to 60 years, capabilities have been established in tritium handling and tritium management in CANDU stations, tritium removal processes for heavy and light water, tritium measurement and monitoring, and understanding the effects of tritium on the environment. This paper outlines details of tritium-related work currently being carried out at Atomic Energy of Canada Limited (AECL). It concerns the CECE (Combined Electrolysis and Catalytic Exchange) process for detritiation, tritium-compatible electrolysers, tritium permeation studies, and tritium powered batteries. It is worth noting that AECL offers a Tritium Safe-Handling Course to national and international participants, the course is a mixture of classroom sessions and hands-on practical exercises. The expertise and facilities available at AECL is ready to address technological needs of nuclear fusion and next-generation nuclear fission reactors related to tritium handling and related issues.

  20. Quality control in food irradiated with gamma radiations from Cobalt 60

    International Nuclear Information System (INIS)

    Bustos R, M.E.

    1993-01-01

    The quality control of irradiated food can only be carry out in the irradiation plant by means of the measurement of the absorbed dose by the product, since to day there is not exist a technique which allows to demonstrate that a food has been irradiated. Dosemeters are materials or devices which measure the absorbed dose by the product during the irradiation time. The type of the dosemeter is a choice as a function of factors as the range of dose for to reach of the desired technical purpose, the cost, the handling facility (handy) and its availability. The correct measurements of dose and dose distribution permits to indicate that the irradiation process is safe, effective and legally correct. The food quality after the irradiation is analyzed on basis and tests already established for a specific product: such tests can be sensory, chemical, physical or physiological> The quality control of the irradiation food is an important information for the consumer who wishes to know the food value and hygienic properties of the product. (Author)

  1. 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

  2. Microbiological quality and safe handling of enteral diets in a hospital in Minas Gerais, Brazil.

    Science.gov (United States)

    Pinto, Raquel Oliveira Medrado; Correia, Eliznara Fernades; Pereira, Keyla Carvalho; Costa Sobrinho, Paulo de Souza; da Silva, Daniele Ferreira

    2015-06-01

    Contamination of enteral diets represents a high risk of compromising the patient's medical condition. To assess the microbiological quality and aseptic conditions in the preparation and administration of handmade and industrialized enteral diets offered in a hospital in the Valley of Jequitinhonha, MG, Brazil, we performed a microbiological analysis of 50 samples of diets and 27 samples of surfaces, utensils, and water used in the preparation of the diets. In addition, we assessed the good handling practices of enteral diets according to the requirements specified by the Brazilian legislation. Both kinds of enteral diets showed contamination by coliforms and Pseudomonas spp. No sample was positive for Staphylococcus aureus and Salmonella spp. On the other hand, Listeria spp. was detected in only one sample of handmade diets. Contamination was significantly higher in the handmade preparations (p Nonconformities were detected with respect to good handling practices, which may compromise the diet safety. The results indicate that the sanitary quality of the enteral diets is unsatisfactory, especially handmade diets. Contamination by Pseudomonas spp. is significant because it is often involved in infection episodes. With regard to aseptic practices, it was observed the need of implementing new procedures for handling enteral diets.

  3. Experimental validation of new empirical models of the thermal properties of food products for safe shipping

    Science.gov (United States)

    Hamid, Hanan H.; Mitchell, Mark; Jahangiri, Amirreza; Thiel, David V.

    2018-04-01

    Temperature controlled food transport is essential for human safety and to minimise food waste. The thermal properties of food are important for determining the heat transfer during the transient stages of transportation (door opening during loading and unloading processes). For example, the temperature of most dairy products must be confined to a very narrow range (3-7 °C). If a predefined critical temperature is exceeded, the food is defined as spoiled and unfit for human consumption. An improved empirical model for the thermal conductivity and specific heat capacity of a wide range of food products was derived based on the food composition (moisture, fat, protein, carbohydrate and ash). The models that developed using linear regression analysis were compared with the published measured parameters in addition to previously published theoretical and empirical models. It was found that the maximum variation in the predicated thermal properties leads to less than 0.3 °C temperature change. The correlation coefficient for these models was 0.96. The t-Stat test ( P-value >0.99) demonstrated that the model results are an improvement on previous works. The transient heat transfer based on the food composition and the temperature boundary conditions was found for a Camembert cheese (short cylindrical shape) using a multiple dimension finite difference method code. The result was verified using the heat transfer today (HTT) educational software which is based on finite volume method. The core temperature rises from the initial temperature (2.7 °C) to the maximum safe temperature in ambient air (20.24 °C) was predicted to within about 35.4 ± 0.5 min. The simulation results agree very well ( +0.2 °C) with the measured temperature data. This improved model impacts on temperature estimation during loading and unloading the trucks and provides a clear direction for temperature control in all refrigerated transport applications.

  4. Food Allergies

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Food Allergies KidsHealth / For Kids / Food Allergies What's in this ... milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system makes ...

  5. Food Safety - Multiple Languages

    Science.gov (United States)

    ... dialect)) PDF Centers for Disease Control and Prevention French (français) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ... Water Safe After a Disaster or Emergency - français (French) HTML ... Centers for Disease Control and Prevention Haitian Creole (Kreyol ayisyen) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ...

  6. Some considerations in the handling of fluorine and the chlorine fluorides

    International Nuclear Information System (INIS)

    Farrar, R.L. Jr.; Barber, E.J.

    1979-01-01

    This paper reviews many considerations in the safe handling of fluorine and the chlorine fluorides. The physical, chemical, and toxicological properties of the materials are reviewed. Proper choice of materials of construction and materials in contact with the active gases are considered. The survey includes safe practices in design and operation of experiments and processes. Soda lime traps and caustic scrubbing are reviewed for fluorine disposal methods. Finally some explosive reactions and explosive situations are discussed

  7. Review of the trends and causes of food borne outbreaks in Malaysia from 1988 to 1997.

    Science.gov (United States)

    Meftahuddin, T

    2002-03-01

    This paper examines the trend and possible contributing factors for the occurrence of the food borne diseases outbreaks in Malaysia. These diseases mainly are cholera, typhoid fever, hepatitis A, dysentery and food poisoning. The outbreaks still occur sporadically in certain high risk areas throughout the country. The incidence rate of all the other three major food borne diseases steadily declined from the year 1988 to 1997 except for food poisoning and cholera. Statistic of food poisoning from the year 1996 to 1997 showed that 66.5% of the outbreak occurred in schools whereas only 0.4% originated from the contaminated food sold at various public food outlets. The school age group is always more affected than the general population. Amongst the contributing factors identified are related to unhygienic food handling practices followed by inadequate safe water supply and poor environmental sanitation. A multisectoral approach between Ministry of Health and other government agencies or private agents needs to be undertaken in the management of the food borne diseases in order to curb the incidences of food borne diseases in Malaysia.

  8. 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.

  9. The design of in-cell crane handling systems for nuclear plants

    International Nuclear Information System (INIS)

    Hansford, S.M.; Scott, R.

    1992-01-01

    The reprocessing and waste management facilities at (BNFL's) British Nuclear Fuels Limited's Sellafield site make extensive use of crane handling systems. These range from conventional mechanical handling operations as used generally in industry to high integrity applications through to remote robotic handling operations in radiation environments. This paper describes the design methodologies developed for the design of crane systems for remote handling operations - in-cell crane systems. In most applications the in-cell crane systems are an integral part of the plant process equipment and reliable and safe operations are a key design parameter. Outlined are the techniques developed to achieve high levels of crane system availability for operations in hazardous radiation environments. These techniques are now well established and proven through many years of successful plant operation. A recent application of in-cell crane handling systems design for process duty application is described. The benefits of a systematic design approach and a functionally-based engineering organization are also highlighted. (author)

  10. Design of startup neutron detector handling mechanism instrumentation

    International Nuclear Information System (INIS)

    Upadhyay, Chandra Kant; Sivaramakrishna, M.; Nagaraj, C.P.; Madhusoodanan, K.

    2010-01-01

    In PFBR, to monitor the reactor during first fuel loading and low power operation, special provision is made in the central fuel subassembly to accommodate the neutron detectors. During fuel handling operations, these detectors need to be lifted up to facilitate plug rotation. These detectors are also need to be lifted from the core to save their life, during intermediate and high power operations. Towards this, a mobile assembly containing these detectors is made with lowering and retracting provision. To control this operation, constant speed motor, torque limiter, proximity switch, wire drawn potentiometer, magnetic reed switches are provided. To ensure a smooth and safe handling of this assembly, control logic with necessary interlocks is developed. (author)

  11. Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: results of a Web-based survey.

    Science.gov (United States)

    Cates, Sheryl C; Morales, Roberta A; Karns, Shawn A; Jaykus, Lee-Ann; Kosa, Katherine M; Teneyck, Toby; Moore, Christina M; Cowen, Peter

    2006-07-01

    Proper storage and handling of refrigerated ready-to-eat foods can help reduce the risk of listeriosis. A national Web-based survey was conducted to measure consumer awareness and knowledge of Listeria and to estimate the prevalence of the U.S. Department of Agriculture-recommended consumer storage and handling practices for frankfurters and deli meats. The demographic characteristics of consumers who are unaware of Listeria and who do not follow the recommended storage guidelines were also assessed. In addition, predictive models were developed to determine which consumers engage in risky storage practices. Less than half of the consumers surveyed were aware of Listeria, and most of those aware were unable to identify associated food vehicles. Awareness was lower among adults 60 years of age and older, an at-risk population for listeriosis, and individuals with relatively less education and lower incomes. Most households safely stored and prepared frankfurters. Most households stored unopened packages of vacuum-packed deli meats in the refrigerator within the U.S. Department of Agriculture-recommended storage guidelines (deli meats and freshly sliced deli meats for longer than the recommended time (< or =5 days). Men, more-educated individuals, and individuals living in metropolitan areas were more likely to engage in risky storage practices. This study identified the need to develop targeted educational initiatives on listeriosis prevention.

  12. Microbiological quality and safe handling of enteral diets in a hospital in Minas Gerais, Brazil

    Directory of Open Access Journals (Sweden)

    Raquel Oliveira Medrado Pinto

    2015-06-01

    Full Text Available Contamination of enteral diets represents a high risk of compromising the patient's medical condition. To assess the microbiological quality and aseptic conditions in the preparation and administration of handmade and industrialized enteral diets offered in a hospital in the Valley of Jequitinhonha, MG, Brazil, we performed a microbiological analysis of 50 samples of diets and 27 samples of surfaces, utensils, and water used in the preparation of the diets. In addition, we assessed the good handling practices of enteral diets according to the requirements specified by the Brazilian legislation. Both kinds of enteral diets showed contamination by coliforms and Pseudomonas spp. No sample was positive for Staphylococcus aureus and Salmonella spp. On the other hand, Listeria spp. was detected in only one sample of handmade diets. Contamination was significantly higher in the handmade preparations (p < 0.05. Nonconformities were detected with respect to good handling practices, which may compromise the diet safety. The results indicate that the sanitary quality of the enteral diets is unsatisfactory, especially handmade diets. Contamination by Pseudomonas spp. is significant because it is often involved in infection episodes. With regard to aseptic practices, it was observed the need of implementing new procedures for handling enteral diets.

  13. 78 FR 49990 - Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition

    Science.gov (United States)

    2013-08-16

    .... FDA-2013-N-0888] Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition... the WhiteWave Foods Company proposing that the food additive regulations be amended to provide for the expanded safe uses of vitamin D 2 and vitamin D 3 as nutrient supplements in food. DATES: The food additive...

  14. Cross-contamination of foods and implications for food allergic patients.

    Science.gov (United States)

    Taylor, Steve L; Baumert, Joseph L

    2010-07-01

    Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.

  15. 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.)

  16. 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.).

  17. 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

  18. A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

    Science.gov (United States)

    Wahyono, N. D.; Utami, M. M. D.

    2018-01-01

    Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

  19. Food Labels

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

  20. 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...

  1. 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

  2. An outbreak of Norwalk-like viral gastroenteritis in a frequently penalized food service operation: a case for mandatory training of food handlers in safety and hygiene.

    Science.gov (United States)

    Kassa, H

    2001-12-01

    In 1999, in Toledo, Ohio, an outbreak of gastroenteritis occurred among people who had attended a Christmas dinner banquet and had eaten food prepared by a local caterer. Overall, 93 of the 137 attendees (67.9 percent) reported illness. Eight sought medical care, and one was hospitalized. Case-control studies revealed that the illness was associated with eating tossed salad (odds ratio [OR] = 2.5, 95 percent confidence interval [CI] = 1.02-6.26). Eleven of 12 stool specimens that were taken from ill people tested positive for a Norwalk-like virus (NLV) but were negative for E. coli O157:H7, Salmonella, and Shigella. The primary source of the outbreak was not determined, but an infected food handler may have played a role in the transmission of the virus. The catering facility had been cited frequently for food safety and hygiene violations. None of the personnel or food handlers at this facility had been appropriately trained in safe food-handling practices, nor had the personnel at another local caterer that had prepared food items suspected of causing a multistate outbreak of NLVs. In Toledo, food service operations with trained personnel/food handlers received better inspection reports than food service operations without trained personnel and were less likely to contribute to foodborne outbreaks. Training of personnel and food handlers may be important for preventing outbreaks.

  3. Development of spent fuel remote handling technology

    International Nuclear Information System (INIS)

    Yoon, Ji Sup; Park, B. S.; Park, Y. S.; Oh, S. C.; Kim, S. H.; Cho, M. W.; Hong, D. H.

    1997-12-01

    Since the nation's policy on spent fuel management is not finalized, the technical items commonly required for safe management and recycling of spent fuel - remote technologies of transportation, inspection, maintenance, and disassembly of spent fuel - are selected and pursued. In this regards, the following R and D activities are carried out : collision free transportation of spent fuel assembly, mechanical disassembly of spent nuclear fuel and graphical simulation of fuel handling / disassembly process. (author). 36 refs., 16 tabs., 77 figs

  4. The safe home project.

    Science.gov (United States)

    Arphorn, Sara; Jiraniratisai, Sopaphan; Rungtakul, Rungsri; Phutta, Nikom

    2011-12-01

    The Thai Health Promotion Foundation supported the Improvement of Quality of Life of Informal Workers project in Ban Luang District, Amphur Photaram, Ratchaburi Province. There were many informal workers in Ban Luang District. Sweet-crispy fish producers in Ban Luang were the largest group among the sweet-crispy fish producers in Thailand. This project was aimed at improving living and working conditions of informal workers, with a focus on the sweet-crispy fish group. Good practices of improved living and working conditions were used to help informal workers build safe, healthy and productive work environments. These informal workers often worked in substandard conditions and were exposed to various hazards in the working area. These hazards included risk of exposure to hot work environment, ergonomics-related injuries, chemical hazards, electrical hazards etc. Ergonomics problems were commonly in the sweet-crispy fish group. Unnatural postures such as prolonged sitting were performed dominantly. One hundred and fifty informal workers participated in this project. Occupational health volunteers were selected to encourage occupational health and safety in four groups of informal workers in 2009. The occupational health volunteers trained in 2008 were farmers, beauty salon workers and doll makers. The occupational health and safety knowledge is extended to a new informal worker group: sweet-crispy fish producer, in 2009. The occupational health and safety training for sweet-crispy fish group is conducted by occupational health volunteers. The occupational health volunteers increased their skills and knowledge assist in to make safe home and safe community through participatory oriented training. The improvement of living and working condition is conducted by using a modified WISH, Work Improvement for Safe Home, checklist. The plans of improvement were recorded. The informal workers showed improvement mostly on material handling and storage. The safe uses and safe

  5. 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.

  6. Contamination confinement system of irradiated materials handling laboratories

    International Nuclear Information System (INIS)

    Lobao, A. dos S.T.; Araujo, J.A. de; Camilo, R.L.

    1988-06-01

    A study to prevent radioctivity release in lab scale is presented. As a basis for the design all the limits established by the IAEA for ventilation systems were observed. An evaluation of the different parameters involved in the design have been made, resulting in the especification of the working areas, ducts and filtering systems in order to get the best conditions for the safe handling of irradiated materials. (author) [pt

  7. 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. 

  8. Management of remote-handled defense transuranic wastes

    International Nuclear Information System (INIS)

    Ebra, M.A.; Pierce, G.D.; Carson, P.H.

    1988-01-01

    Transuranic (TRU) wastes generated by defense-related activities are scheduled for emplacement at the Waste Isolation Pilot Plant (WIPP) in New Mexico beginning in October 1988. After five years of operation as a research and development facility, the WIPP may be designated as a permanent repository for these wastes, if it has been demonstrated that this deep, geologically stable formation is a safe disposal option. Defense TRU wastes are currently stored at various Department of Energy (DOE) sites across the nation. Approximately 2% by volume of currently stored TRU wastes are defined, on the basis of dose rates, as remote-handled (RH). RH wastes continue to be generated at various locations operated by DOE contractors. They require special handling and processing prior to and during emplacement in the WIPP. This paper describes the strategy for managing defense RH TRU wastes

  9. 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...

  10. It is safe from O-157 and salmonellae. Food hygiene and food irradiation

    International Nuclear Information System (INIS)

    Ito, Hitoshi

    1998-01-01

    Despite the improvement of the systems of food hygiene and food distribution on the markets compared with old times, food-borne diseases are increasing and spreading in the world. Food-borne diseases by pathogenic Escherichia coli O-157:H7 are also increasing seriously. Japan has been importing the large amount of foodstuffs which sometimes contaminating with pathogens or parasites. Many types of food-borne diseases have been caused by non-spore forming bacteria such as salmonellae, V. parahaemolyticus, pathogenic E. coli, Campylobacter and Staphylococcus aureus, and these bacteria can inactivate at dose in the range of 1 - 3 kGy in chilled meat. These pathogenic bacteria can also inactivate in the range of 2 - 5 kGy in frozen condition of meat. For the inactivation of Bacillus cereus or Clostridium botulinum, necessary doses should be more than 10 kGy, however, a dose of 3 kGy is also effective to control the growth at storage below 10degC. Food-borne diseases have been caused also by mycotoxins of fungi in Japan. Aflatoxins and sterigmatocystin are carcinogens and are stable to radiation. However, many fungi for responsible to produce mycotoxins are radiation sensitive and should be easily inactivated in the range of 3 - 5 kGy. If moisture content is controlled below 15%, low dose irradiation is also effective in the range of 0.2 - 0.5 kGy to control the growth of fungi and pests in grain or other dried foods. (author)

  11. Food-safe modification of stainless steel food processing surfaces to reduce bacterial biofilms.

    Science.gov (United States)

    Awad, Tarek Samir; Asker, Dalal; Hatton, Benjamin D

    2018-06-11

    Biofilm formation on stainless steel (SS) surfaces of food processing plants, leading to foodborne illness outbreaks, is enabled by the attachment and confinement within microscale cavities of surface roughness (grooves, scratches). We report Foodsafe Oil-based Slippery Coatings (FOSCs) for food processing surfaces that suppress bacterial adherence and biofilm formation by trapping residual oil lubricant within these surface cavities to block microbial growth. SS surfaces were chemically functionalized with alkylphosphonic acid to preferentially wet a layer of food grade oil. FOSCs reduced the effective surface roughness, the adhesion of organic food residue, and bacteria. FOSCs significantly reduced Pseudomonas aeruginosa biofilm formation on standard roughness SS-316 by 5 log CFU cm-2, and by 3 log CFU cm-2 for mirror-finished SS. FOSCs also enhanced surface cleanability, which we measured by bacterial counts after conventional detergent cleaning. Importantly, both SS grades maintained their anti-biofilm activity after erosion of the oil layer by surface wear with glass beads, which suggests there is a residual volume of oil that remains to block surface cavity defects. These results indicate the potential of such low-cost, scalable approaches to enhance the cleanability of SS food processing surfaces and improve food safety by reducing biofilm growth.

  12. Introduction to Innovative Food Processing and Technology

    OpenAIRE

    Tokusoglu, Ozlem

    2015-01-01

    Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...

  13. Development of spent fuel remote handling technology

    Energy Technology Data Exchange (ETDEWEB)

    Yoon, Ji Sup; Park, B S; Park, Y S; Oh, S C; Kim, S H; Cho, M W; Hong, D H

    1997-12-01

    Since the nation`s policy on spent fuel management is not finalized, the technical items commonly required for safe management and recycling of spent fuel - remote technologies of transportation, inspection, maintenance, and disassembly of spent fuel - are selected and pursued. In this regards, the following R and D activities are carried out : collision free transportation of spent fuel assembly, mechanical disassembly of spent nuclear fuel and graphical simulation of fuel handling / disassembly process. (author). 36 refs., 16 tabs., 77 figs

  14. Biosafety Procedure for Safe Handling of Genetically Modified Plant Materials in Bio Design Facility

    International Nuclear Information System (INIS)

    Zaiton Ahmad; Shuhaimi Shamsudin; Mohamed Najli Mohamed Yasin; Affrida Abu Hassan; Mohd Zaid Hassan; Rusli Ibrahim

    2015-01-01

    Bio Design Facility is the specifically designed glass house for propagation, screening and analysis of high quality plant varieties developed through biotechnology or a combination of nuclear technology and biotechnology. High quality plant varieties especially genetically modified plants (GMO) require a special glass house facility for propagation and screening to isolate them from cross-pollinating with wild type varieties in surrounding ecosystem, and for carrying out evaluation of possible risks of the plants to human, animal and environment before they are proven safe for field trials or commercial release. This facility which was developed under the Ninth Malaysia Plan is classified as the Plant Containment Level 2 and is compliance with the bio safety regulations and guidance for the safe release of GMO according to Malaysian Bio safety Act 2007. Bio Design Facility is fully operational since 2010 and in 2012, it has also been certified as the glass house for post-entry quarantine by The Department of Agriculture. This paper summarizes the bio safety procedure for a safe, controlled and contained growing and evaluation of GMO in Bio Design Facility. This procedure covers the physical (containment and equipment's) and operational (including responsibility, code of practice, growing, decontamination and disposal of plant materials, emergency and contingency plan) aspects of the facility. (author)

  15. Structural acceptance criteria Remote Handling Building Tritium Extraction Facility

    Energy Technology Data Exchange (ETDEWEB)

    Mertz, G.

    1999-12-16

    This structural acceptance criteria contains the requirements for the structural analysis and design of the Remote Handling Building (RHB) in the Tritium Extraction Facility (TEF). The purpose of this acceptance criteria is to identify the specific criteria and methods that will ensure a structurally robust building that will safely perform its intended function and comply with the applicable Department of Energy (DOE) structural requirements.

  16. Structural acceptance criteria Remote Handling Building Tritium Extraction Facility

    International Nuclear Information System (INIS)

    Mertz, G.

    1999-01-01

    This structural acceptance criteria contains the requirements for the structural analysis and design of the Remote Handling Building (RHB) in the Tritium Extraction Facility (TEF). The purpose of this acceptance criteria is to identify the specific criteria and methods that will ensure a structurally robust building that will safely perform its intended function and comply with the applicable Department of Energy (DOE) structural requirements

  17. Probing forces of menisci: what levels are safe for arthroscopic surgery

    NARCIS (Netherlands)

    Tuijthof, Gabriëlle J. M.; Horeman, Tim; Schafroth, Matthias U.; Blankevoort, Leendert; Kerkhoffs, Gino M. M. J.

    2011-01-01

    To facilitate effective learning, feedback on performance during arthroscopic training is essential. Less attention has been paid to feedback on monitoring safe handling of delicate tissues such as meniscus. The goal is to measure in vitro probing forces of menisci and compare them with a

  18. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

  19. 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

  20. A Review of Toxicity and Use and Handling Considerations for Guanidine, Guanidine Hydrochloride, and Urea.

    Energy Technology Data Exchange (ETDEWEB)

    Ertell, Katherine GB

    2006-03-27

    This is a technical report prepared for Oregon Sustainable Energy, LLC, under Agreement 06-19 with PNNL's Office of Small Business Programs. The request was to perform a review of the toxicity and safe handling of guanidine. The request was later amended to add urea. This report summarizes the toxicity data available in the scientific literature and provides an interpretation of the results and recommendations for handling these compounds.

  1. Application of advanced handling techniques to transportation cask design

    International Nuclear Information System (INIS)

    Bennett, P.C.

    1992-01-01

    Sandia National Laboratories supports the US Department of Energy (DOE) Office of Civilian Radioactive Waste Management (OCRWM) applying technology to the safe transport of nuclear waste. Part of that development effort includes investigation of advanced handling technologies for automation of cask operations at nuclear waste receiving facilities. Although low radiation levels are expected near transport cask surfaces, cumulative occupational exposure at a receiving facility can be significant. Remote automated cask handling has the potential to reduce both the occupational exposure and the time necessary to process a cask. Thus, automated handling is consistent with DOE efforts to reduce the lifecycle costs of the waste disposal system and to maintain public and occupational radiological risks as low as reasonably achievable. This paper describes the development of advanced handling laboratory mock-ups and demonstrations for spent fuel casks. Utilizing the control enhancements described below, demonstrations have been carried out including cask location and identification, contact and non-contact surveys, impact limiter removal, tiedown release, uprighting, swing-free movement, gas sampling, and lid removal operations. Manually controlled movement around a cask under off-normal conditions has also been demonstrated

  2. Fuel handling and storage systems in nuclear power plants

    International Nuclear Information System (INIS)

    1984-01-01

    The scope of this Guide includes the design of handling and storage facilities for fuel assemblies from the receipt of fuel into the nuclear power plant until the fuel departs from that plant. The unirradiated fuel considered in this Guide is assumed not to exhibit any significant level of radiation so that it can be handled without shielding or cooling. This Guide also gives limited consideration to the handling and storage of certain core components. While the general design and safety principles are discussed in Section 2 of this Guide, more specific design requirements for the handling and storage of fuel are given in detailed sections which follow the general design and safety principles. Further useful information is to be found in the IAEA Technical Reports Series No. 189 ''Storage, Handling and Movement of Fuel and Related Components at Nuclear Power Plants'' and No. 198 ''Guide to the Safe Handling of Radioactive Wastes at Nuclear Power Plants''. However, the scope of the Guide does not include consideration of the following: (1) The various reactor physics questions associated with fuel and absorber loading and unloading into the core; (2) The design aspects of preparation of the reactor for fuel loading (such as the removal of the pressure vessel head for a light water reactor) and restoration after loading; (3) The design of shipping casks; (4) Fuel storage of a long-term nature exceeding the design lifetime of the nuclear power plant; (5) Unirradiated fuel containing plutonium

  3. Adoption of the B2SAFE EUDAT replication service by the EPOS community

    Science.gov (United States)

    Cacciari, Claudio; Fares, Massimo; Fiameni, Giuseppe; Michelini, Alberto; Danecek, Peter; Wittenburg, Peter

    2014-05-01

    B2SAFE is the EUDAT service for moving and replicating data between sites and storage systems for different purposes. The goal of B2SAFE is to keep the data from a repository safe by replicating it across different geographical and administrative zones according to a set of well-defined policies. It is also a way to store large volumes of data permanently at those sites which are providing powerful on-demand data analysis facilities. In particular, B2SAFE operates on the domain of registered data where data objects are referable via persistent identifiers (PIDs). B2SAFE is more than just copying data because the PIDs must be carefully managed when data objects are moved or replicated. The EUDAT B2SAFE Service offers functionality to replicate datasets across different data centres in a safe and efficient way while maintaining all information required to easily find and query information about the replica locations. The information about the replica locations and other important information is stored in PID records, each managed in separate administrative domains. The B2SAFE Service is implemented as an iRODS module providing a set of iRODS rules or policies to interface with the EPIC handle API and uses the iRODS middleware to replicate datasets from a source data (or community) centre to a destination data centre. The definition of the dataset(s) to replicate is flexible and up to the communities using the B2SAFE service. While the B2SAFE is internally using the EPIC handle API, communities have the choice to use any PID system they prefer to assign PIDs to their digital objects. A reference to one or more EUDAT B2SAFE PIDs is returned by the B2SAFE service when a dataset is replicated. The presentation will introduce the problem space of B2SAFE, presents the achievements that have been made during the last year for enabling communities to make use of the B2SAFE service, demonstrates a EPOS use cases, outlines the commonalities and differences between the policies

  4. Water hydraulic manipulator for fail safe and fault tolerant remote handling operations at ITER

    International Nuclear Information System (INIS)

    Nieminen, Peetu; Esque, Salvador; Muhammad, Ali; Mattila, Jouni; Vaeyrynen, Jukka; Siuko, Mikko; Vilenius, Matti

    2009-01-01

    Department of Intelligent Hydraulics and Automation (IHA) of Tampere University of Technology has been involved in the European Fusion program since 1994 within the ITER reactor maintenance activities. In this paper we discuss the design and development of a six degrees of freedom water hydraulic manipulator with a force feedback for teleoperation tasks. The manipulator is planned to be delivered to Divertor Test Platform 2 (DTP2) during year 2008. The paper also discusses the possibility to improve the fail safe and redundant operation of the manipulator. During the design of the water hydraulic manipulator, special provisions have been made in order to meet the safety requirements such as servo valve block for redundant operation and safety vane brakes for fail safe operation.

  5. Probing forces of menisci : What levels are safe for arthroscopic surgery

    NARCIS (Netherlands)

    Tuijthof, G.J.M.; Horeman, T.; Schafroth, M.U.; Blankevoort, L.; Kerkhoffs, G.M.M.J.

    2010-01-01

    Purpose To facilitate effective learning, feedback on performance during arthroscopic training is essential. Less attention has been paid to feedback on monitoring safe handling of delicate tissues such as meniscus. The goal is to measure in vitro probing forces of menisci and compare them with a

  6. Food Process Engineering

    DEFF Research Database (Denmark)

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

  7. Safer food means food irradiation

    International Nuclear Information System (INIS)

    Steele, J.H.

    2000-01-01

    In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

  8. Containment system of contamination in irradiated materials handling laboratories

    International Nuclear Information System (INIS)

    Lobao, A.S.T.; Araujo, J.A. de; Camilo, R.L.

    1988-01-01

    A study to prevent radiactivity release in lab scale is presented. As a basis for the design all the limits established by the IAEA for ventilation systems were observed. An evaluation of the different parameters involved in the design have been made, resulting in the specification of the working areas, ducts and filtering systems in order to get the best conditions for the safe handling of irradiated materials. (author) [pt

  9. Guest editorial, special issue on new food processing technologies and food safety

    Science.gov (United States)

    The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

  10. Handling of sodium for the FFTF

    International Nuclear Information System (INIS)

    Ballif, J.L.; Meadows, G.E.

    1978-06-01

    Based on the High Temperature Sodium Facility (HTSF) experience and the extensive design efforts for FFTF, procedures are in place for the unloading of the tank cars and for the fill of the FFTF reactor. Special precautions have been taken to provide safe handling and to accommodate contingencies in operation. These contingencies include special protective suits allowing personnel to enter and correct conditions arising from fill operations in the course of moving 7.71 x 10 5 kg (1.7 x 10 6 lbs) of sodium from the tank cars into the reactor vessel and its loop system

  11. An art report to analyze internal and external research status for the establishment of the safe supply system of the foods for military meal service using ionization energy

    International Nuclear Information System (INIS)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Jang Ho; Jo, Cheol Hun; Kim, Dong Ho; Lee, You Seok

    2003-09-01

    Since the risk of food-borne pathogenic diseases such as E. coli O157:H7 and Salmonella always remains in the military meal service system, it is necessary to develop the method to eliminate this problem. According to the preference survey of military meals, it is shown that soldiers preferred the improvement in quality such as tastes and variety to the increase in quantity. For this reason, the supply of diverse foods, improvement of cooking methods, and the complement of meal service facilities are required. The developed countries such as the United States maintain the facilities to control the environmental factors such as temperature, moisture, and oxygen and they develop and use the rapid methods to test the storage times of each category of foods based on the theoretical studies of food storage/preservation/processing and their experimental data. Due to the ordinary sanitation methods are gradually limited all over the world, as new technology for prevention of food-borne diseases and establishment to manufacture wholesome food, a radiation technology is very effective to ensure safe food and preservation/distribution, improve the safety of processed food and its manufacturing processes. And, the military meal service including combat rations furnishes viability, energy, ability for duty, and mental rest to soldiers. Furthermore, it ensures combat capabilities, enhances mobility power of troops, improves combat efficiency, and establishes the military supply system. It is necessary to study irradiation technique in order to establish the safe food supply system for military meal service and eliminate contamination such as food-borne disease for combat crews as an essential element in military power

  12. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand...... induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations...... is distinguished from news with temporary impact. The Danish demand for pasteurized versus shell eggs is used as an illustrative case. Findings – Negative safety news about one product variety can provide significant stimulation to the demand for safe varieties. Severe negative news about the safety of shell eggs...

  13. Food irradiation and habitual consumption of food; A irradiacao de alimentos e os habitos alimentares atuais

    Energy Technology Data Exchange (ETDEWEB)

    Omi, Nelson M. [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil)]. E-mail: nminoru@ipen.br

    2005-07-01

    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)

  14. Safe Eats - Eating Out and Bringing In

    Science.gov (United States)

    ... to stay safe. What's On the Menu? When dining out: Remember that harmful bacteria can be hidden ... above the "danger zone." Remember the 2-Hour Rule : Discard any perishables (foods that can spoil or ...

  15. 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.

  16. MyPlate Food Guide

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español MyPlate Food Guide KidsHealth / For Teens / MyPlate Food Guide What's ... and other sugary drinks. Avoid large portions . Five Food Groups Different food groups have different nutrients and ...

  17. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Kooij, J. van

    1981-01-01

    Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

  18. 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.

  19. The contribution of food irradiation to food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1992-01-01

    One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de

  20. 18 years experience on UF{sub 6} handling at Japanese nuclear fuel manufacturer

    Energy Technology Data Exchange (ETDEWEB)

    Fujinaga, H.; Yamazaki, N.; Takebe, N. [Japan Nucelar Fuel Conversion Co., Ltd., Ibaraki (Japan)

    1991-12-31

    In the spring of 1991, a leading nuclear fuel manufacturing company in Japan, celebrated its 18th anniversary. Since 1973, the company has produced over 5000 metric ton of ceramic grade UO{sub 2} powder to supply to Japanese fabricators, without major accident/incident and especially with a successful safety record on UF{sub 6} handling. The company`s 18 years experience on nuclear fuel manufacturing reveals that key factors for the safe handling of UF{sub 6} are (1) installing adequate facilities, equipped with safety devices, (2) providing UF{sub 6} handling manuals and executing them strictly, and (3) repeating on and off the job training for operators. In this paper, equipment and the operation mode for UF{sub 6} processing at their facility are discussed.

  1. 21 CFR 570.30 - Eligibility for classification as generally recognized as safe (GRAS).

    Science.gov (United States)

    2010-04-01

    ...), it may be used in food only within such limitation(s) (including the category of food(s), the... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Eligibility for classification as generally recognized as safe (GRAS). 570.30 Section 570.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

  2. Structural Design of Systems with Safe Behavior under Single and Multiple Faults

    DEFF Research Database (Denmark)

    Blanke, Mogens; Staroswiecki, Marcel

    2006-01-01

    Handling of multiple simultaneous faults is a complex issue in fault-tolerant control. The design task is particularly made difficult by to the numerous different cases that need be analyzed. Aiming at safe fault-handling, this paper shows how structural analysis can be applied to find...... to structural analysis to disclose which faults could be isolated from a structural point of view using active fault isolation. Results from application on a marine control system illustrate the concepts....... the analytical redundancy relations for all relevant combinations of faults, and can cope with the complexity and size of a real system. Being essential for fault-tolerant control schemes that shall handle particular cases of faults/failures, fault isolation is addressed. The paper introduces an extension...

  3. Preliminary definition of the remote handling system for the current IFMIF Test Facilities

    Energy Technology Data Exchange (ETDEWEB)

    Queral, V., E-mail: vicentemanuel.queral@ciemat.es [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain); Urbon, J. [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain); Instituto de Fusion Nuclear, Universidad Politecnica de Madrid, 28006 Madrid (Spain); Garcia, A.; Cuarental, I.; Mota, F. [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain); Micciche, G. [CR ENEA Brasimone, I-40035 Camugnano (BO) (Italy); Ibarra, A. [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain); Rapisarda, D. [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain); Instituto de Fusion Nuclear, Universidad Politecnica de Madrid, 28006 Madrid (Spain); Casal, N. [Laboratorio Nacional de Fusion, EURATOM-CIEMAT, 28040 Madrid (Spain)

    2011-10-15

    A coherent design of the remote handling system with the design of the components to be manipulated is vital for reliable, safe and fast maintenance, having a decisive impact on availability, occupational exposures and operational cost of the facility. Highly activated components in the IFMIF facility are found at the Test Cell, a shielded pit where the samples are accurately located. The remote handling system for the Test Cell reference design was outlined in some past IFMIF studies. Currently a new preliminary design of the Test Cell in the IFMIF facility is being developed, introducing important modifications with respect to the reference one. This recent design separates the previous Vertical Test Assemblies in three functional components: Test Modules, shielding plugs and conduits. Therefore, it is necessary to adapt the previous design of the remote handling system to the new maintenance procedures and requirements. This paper summarises such modifications of the remote handling system, in particular the assessment of the feasibility of a modified commercial multirope crane for the handling of the weighty shielding plugs for the new Test Cell and a quasi-commercial grapple for the handling of the new Test Modules.

  4. Preliminary definition of the remote handling system for the current IFMIF Test Facilities

    International Nuclear Information System (INIS)

    Queral, V.; Urbon, J.; Garcia, A.; Cuarental, I.; Mota, F.; Micciche, G.; Ibarra, A.; Rapisarda, D.; Casal, N.

    2011-01-01

    A coherent design of the remote handling system with the design of the components to be manipulated is vital for reliable, safe and fast maintenance, having a decisive impact on availability, occupational exposures and operational cost of the facility. Highly activated components in the IFMIF facility are found at the Test Cell, a shielded pit where the samples are accurately located. The remote handling system for the Test Cell reference design was outlined in some past IFMIF studies. Currently a new preliminary design of the Test Cell in the IFMIF facility is being developed, introducing important modifications with respect to the reference one. This recent design separates the previous Vertical Test Assemblies in three functional components: Test Modules, shielding plugs and conduits. Therefore, it is necessary to adapt the previous design of the remote handling system to the new maintenance procedures and requirements. This paper summarises such modifications of the remote handling system, in particular the assessment of the feasibility of a modified commercial multirope crane for the handling of the weighty shielding plugs for the new Test Cell and a quasi-commercial grapple for the handling of the new Test Modules.

  5. 40 CFR 180.435 - Deltamethrin; tolerances for residues.

    Science.gov (United States)

    2010-07-01

    ... in food handling establishments, including food service, manufacturing and processing establishments.... Contamination of food/feed or food/feed contact surfaces shall be avoided. (B) To assure safe use of the...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances...

  6. 40 CFR 180.442 - Bifenthrin; tolerances for residues.

    Science.gov (United States)

    2010-07-01

    ... application of bifenthrin in food handling establishments, including food service, manufacturing and... ingredient. Contamination of food/feed or food/feed contact surfaces shall be avoided. (B) To assure safe use...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances...

  7. 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...

  8. Keeping Up Appearances: Perceptions of Street Food Safety in Urban Kumasi, Ghana

    Science.gov (United States)

    Olsen, Mette; Bakang, John Abubakar; Takyi, Harriet; Konradsen, Flemming; Samuelsen, Helle

    2008-01-01

    concepts such as ‘purity’, ‘contamination’, ‘hygiene puzzles’, and ‘impression behaviors’ from Douglas, Van Der Geest, and Goffman. The findings indicate that educating vendors in safe food handling is evidently insufficient. Future public health interventions within the street food sector should give emphasis to the importance of appearance and neatness when designing communication strategies. Neglected aspects of food safety, such as good hand hygiene and cleanliness of kitchen facilities, should be emphasized. Local vendor networks can be an effective point of entry for future food hygiene promotion initiatives. PMID:18821020

  9. 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 ...

  10. Technical session 4: Health and safety issues. Working environment control in beryllium handling area

    International Nuclear Information System (INIS)

    Yonehara, K.; Natori, Y.; Tatenuma, K.; Nakamichi, Masaru

    2016-01-01

    Beryllium (Be) and its intermetallic compound (beryllide) are recommended from Japan as the most promising solid neutron multiplier for nuclear fusion power plant. The shape as the neutron multiplier is small sphere (pebble), and the mass production technology of it must be developed urgently. Beryllium is the substance regulated by the law of Ordinance on Prevention of Hazards Due to Specified the Chemical Substances Control. We'll report on a way of the operational environmental management to make a safe Be handling area for the Be handling researchers and workers. (author)

  11. Inconsistent Access to Food and Cardiometabolic Disease: The Effect of Food Insecurity

    OpenAIRE

    Castillo, Darleen C.; Ramsey, Natalie LM; Yu, Sophia SK; Ricks, Madia; Courville, Amber B.; Sumner, Anne E.

    2012-01-01

    Food insecurity is defined as limited or uncertain ability to acquire nutritionally adequate and safe foods in socially acceptable ways. The United States Department of Agriculture (USDA) has divided food insecurity into two categories: low food security and very low food security. Low food security is characterized by irregular access to food, binge eating when food is available, overconsumption of energy-dense foods, obesity, and even type 2 diabetes. This type of food insecurity occurs in ...

  12. 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.

  13. Monitoring of airborne contamination during the handling of technetium-99m and radioiodine

    International Nuclear Information System (INIS)

    Eadie, A.S.; Horton, P.W.; Hilditch, T.E.

    1980-01-01

    Measurements have been made using an air sampler to measure airborne radioactivity produced during the routine handling of large activities of technetium-99m, iodine-125 and iodine-131. The results indicate that 99 Tcsup(m) can be safely handled in environments without direct exhaust of the ventilated air but that 125 I and 131 I should always be handled in a ventilated environment such as a fume cupboard or a down-draught work-station of the total-exhaust type. Monitoring of thyroid uptake proves to be the most reliable means of monitoring airborne contamination by these radionuclides, but burdens and radiation doses for typical procedures are well within the maximum permissible limits of the Code of Practice for the Protection of Persons from Ionizing Radiation arising from Medical and Dental Use. (author)

  14. Food safety regulations in Australia and New Zealand Food Standards.

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. © 2014 Society of Chemical Industry.

  15. Thermodynamic processes associated with frostbite in the handling of liquid nitrogen

    Science.gov (United States)

    Johnson, W. L.; Cook, C. R.

    2014-01-01

    It is often taught that exposure to liquid nitrogen will cause frostbite or more severe damage to exposed skin tissue. However, it is also demonstrated that a full hand can be briefly immersed in liquid nitrogen without damage. To better understand and possibly visualize the effects of human tissue exposure to liquid nitrogen, a series of tests were conducted using simulated hands and arms composed of molded gelatin forms. The simulated hands and arms were immersed, sprayed, or splashed with liquid nitrogen both with and without state of the art personal protective equipment. Thermocouples were located within the test articles to allow for thermal mapping during the freezing process. The study is aimed to help understand frostbite hazards and the time constants involved with the handling of liquid nitrogen to improve future safety protocols for the safe handling of cryogenic fluids. Results of the testing also show the limits to handling liquid nitrogen while using various means of protection.

  16. Thermodynamic processes associated with frostbite in the handling of liquid nitrogen

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, W. L. [Cryogenics Test Laboratory, NASA Kennedy Space Center, Kennedy Space Center, FL, 32899 (United States); Cook, C. R. [Dept. Mechanical and Aerospace Engineering, University of Florida, Gainesville, FL, 32611 (United States)

    2014-01-29

    It is often taught that exposure to liquid nitrogen will cause frostbite or more severe damage to exposed skin tissue. However, it is also demonstrated that a full hand can be briefly immersed in liquid nitrogen without damage. To better understand and possibly visualize the effects of human tissue exposure to liquid nitrogen, a series of tests were conducted using simulated hands and arms composed of molded gelatin forms. The simulated hands and arms were immersed, sprayed, or splashed with liquid nitrogen both with and without state of the art personal protective equipment. Thermocouples were located within the test articles to allow for thermal mapping during the freezing process. The study is aimed to help understand frostbite hazards and the time constants involved with the handling of liquid nitrogen to improve future safety protocols for the safe handling of cryogenic fluids. Results of the testing also show the limits to handling liquid nitrogen while using various means of protection.

  17. Thermodynamic processes associated with frostbite in the handling of liquid nitrogen

    International Nuclear Information System (INIS)

    Johnson, W. L.; Cook, C. R.

    2014-01-01

    It is often taught that exposure to liquid nitrogen will cause frostbite or more severe damage to exposed skin tissue. However, it is also demonstrated that a full hand can be briefly immersed in liquid nitrogen without damage. To better understand and possibly visualize the effects of human tissue exposure to liquid nitrogen, a series of tests were conducted using simulated hands and arms composed of molded gelatin forms. The simulated hands and arms were immersed, sprayed, or splashed with liquid nitrogen both with and without state of the art personal protective equipment. Thermocouples were located within the test articles to allow for thermal mapping during the freezing process. The study is aimed to help understand frostbite hazards and the time constants involved with the handling of liquid nitrogen to improve future safety protocols for the safe handling of cryogenic fluids. Results of the testing also show the limits to handling liquid nitrogen while using various means of protection

  18. Safe waste management practices in beryllium facilities

    International Nuclear Information System (INIS)

    Bhat, P.N.; Soundararajan, S.; Sharma, D.N.

    2012-01-01

    Beryllium, an element with the atomic symbol Be, atomic number 4, has very high stiffness to weight ratio and low density. It has good electrical conductive properties with low coefficient of thermal expansion. These properties make the metal beryllium very useful in varied technological endeavours, However, beryllium is recognised as one of the most toxic metals. Revelation of toxic effects of beryllium resulted in institution of stringent health and safety practices in beryllium handling facilities. The waste generated in such facilities may contain traces of beryllium. Any such waste should be treated as toxic waste and suitable safe waste management practices should be adopted. By instituting appropriate waste management practice and through a meticulously incorporated safety measures and continuous surveillance exercised in such facilities, total safety can be ensured. This paper broadly discusses health hazards posed by beryllium and safe methods of management of beryllium bearing wastes. (author)

  19. Handling radioactivity: a practical approach for scientists and engineers

    International Nuclear Information System (INIS)

    Stewart, D.C.

    1981-01-01

    The aim of this book is to present an overall view in a descriptive and essentially nonmathematical way of the practicalities of handling radioactivity. It is hoped that the material will be particularly helpful to those entering the nuclear field for the first time and to those working in related areas whose responsibilities require them to have a general knowledge of the subject of radioactivity handling and its vocabulary. The presentation is primarily for bench-scale operations. There is a considerable emphasis on facilities since these are fundamental to the safe handling of active materials. Facility design and detail is also unfortunately an area where the relevant information is largely scattered through literature sources that are not accessible to most readers. Some of the topics surveyed - such as dosimetry, shielding and nuclear criticality - are extremely complex and no pretense is made that the treatment here represents more than bare bone summaries of the fields. A considerable effort has been made to cite the key references in each area where more detailed information can be found. A few additional useful references not cited directly in the text appear in an abbreviated bibliography at the end of the book

  20. Unique and massive Chernobyl cranes for deconstruction activities in the new safe confinement

    International Nuclear Information System (INIS)

    Parameswaran, N. A. Vijay; Chornyy, Igor; Owen, Rob; Saint Victor, Francois de

    2013-01-01

    On 26 April 1986, the worst nuclear power plant accident in history occurred at the Chernobyl plant in Ukraine (then part of the Soviet Union). The destruction of Unit 4 sent highly radioactive fallout over Belarus, Russia, Ukraine, and Europe. The object shelter-a containment sarcophagus-was built in November 1986 to limit exposure to radiation. However, it has only a planned 25-year lifespan and would probably not survive even a moderate seismic event in a region that has more than its share of such events. It was time to take action. One of the largest tasks that are in progress is the design and construction of the New Safe Confinement (NSC). The NSC is an engineered enclosure for the entire object shelter that includes a suite of process equipment. The process equipment will be used for the dismantling of the destroyed Chernobyl Nuclear Power Plant Unit. One of the major mechanical handling systems to be installed in the new safe confinement is the Main Cranes System. The planned decontamination and decommissioning or dismantling activities will require the handling of heavily shielded waste disposal casks containing nuclear fuel as well as lifting and transporting extremely large structural elements. These activities, to be performed within the new safe confinement, will require large and sophisticated cranes. The article will focus on the current progress of the new safe confinement and of the main cranes system for the decommissioning or dismantling activities. (authors)

  1. Unique and massive Chernobyl cranes for deconstruction activities in the new safe confinement

    Energy Technology Data Exchange (ETDEWEB)

    Parameswaran, N. A. Vijay; Chornyy, Igor [Bechtel Systems and Infrastructure, Inc., Chernobyl Project-SIP-PMU, 7/1, Gvardeyskoy div. Str., Kiev Region, Slavutich, 07101 (Ukraine); Owen, Rob [PaR Systems, Inc., 707 Country Road E West, Shoreview, Minnesota 55126-7007 (United States); Saint Victor, Francois de [Bouygues Travaux Publics Challenger, 1, avenue Eugene Freyssinet, Guyancourt, 78601 St-Quentin-en-Yvelines (France)

    2013-07-01

    On 26 April 1986, the worst nuclear power plant accident in history occurred at the Chernobyl plant in Ukraine (then part of the Soviet Union). The destruction of Unit 4 sent highly radioactive fallout over Belarus, Russia, Ukraine, and Europe. The object shelter-a containment sarcophagus-was built in November 1986 to limit exposure to radiation. However, it has only a planned 25-year lifespan and would probably not survive even a moderate seismic event in a region that has more than its share of such events. It was time to take action. One of the largest tasks that are in progress is the design and construction of the New Safe Confinement (NSC). The NSC is an engineered enclosure for the entire object shelter that includes a suite of process equipment. The process equipment will be used for the dismantling of the destroyed Chernobyl Nuclear Power Plant Unit. One of the major mechanical handling systems to be installed in the new safe confinement is the Main Cranes System. The planned decontamination and decommissioning or dismantling activities will require the handling of heavily shielded waste disposal casks containing nuclear fuel as well as lifting and transporting extremely large structural elements. These activities, to be performed within the new safe confinement, will require large and sophisticated cranes. The article will focus on the current progress of the new safe confinement and of the main cranes system for the decommissioning or dismantling activities. (authors)

  2. 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.

  3. Assessment of dose using TLD during activity handling at RPhL, BRIT

    International Nuclear Information System (INIS)

    Choughule, Nitin V.; Bairwa, S.M.; Murali, S.; Rakesh, R.B.; Madhumita, B.; Adtani, M.M.; Mehra, Kiran; Padmanabhan, D.; Borkute, S.D.; Pal, N.; Sachdev, S.S.

    2012-01-01

    Radiopharmaceutical Lab (RPhL), BRIT undertakes production, supply of radiopharmaceuticals. At RPhL short lived isotopes 131 I, 99 Mo, 99m Tc, 125 I, 153 Sm, 32 P and 51 Cr, are handled with total activity handled per week ranging from MBq to TBq (mCiCi). Radiological survey provides idea on radiation level helps to ensure safe working condition. In order to improve the working condition and to estimate the integrated dose over a period of week with uniform pattern of activity handling in the period, a study was carried out using TLD badges. Specifically prepared TLD badges containing CaSO 4 :Dy phosphor were placed at various locations at RPhL It is used for personnel monitoring. One set of TLD was exposed for a week long period while the other set was exposed only during activity handling, kept in the lead pot during the rest of the period. Dose measured by TLDs were compared with the dose estimated using the survey data for the respective locations as well as with the dose estimated using the activity handled by taking into account the time, distance and shielding. The maximum radiation level recorded during lab survey was used to estimate the TLD exposure during the period. It was observed that results on TLD dose measurement and estimated doses using survey results were of same order. The cumulative TLD dose recorded for week duration (168 h) was significantly higher than doses recorded by exposed TLD only during activity handling (8 h). It was expected that the TLD dose would not be more than dose estimated using radiation survey data, while in 3 among 8 experimental TLDs, the dose was ∼ 25% higher. This could be due to the movement of active material or open handling of activity do not get reflected during normal radiation survey and contribution from background radiation at the lab where those TLDs were placed. The individual dose of all the personnel working in different labs were well within the relevant dose limits indicating the safe working condition

  4. Peer coaching and mentoring: a new model of educational intervention for safe patient handling in health care.

    Science.gov (United States)

    Alamgir, Hasanat; Drebit, Sharla; Li, Helen Guiyun; Kidd, Catherine; Tam, Helen; Fast, Catherine

    2011-08-01

    To reduce the risk of patient handling-related musculoskeletal injury, overhead ceiling lifts have been installed in health care facilities. To increase ceiling lift usage for a variety of patient handling tasks, a peer coaching and mentoring program was implemented among the direct care staff in the long-term care subsector in British Columbia, Canada. They received a 4-day training program on body mechanics, ergonomics, patient-handling techniques, ceiling lift usage, in addition to coaching skills. A questionnaire was administered among staff before and after the intervention to evaluate the program's effectiveness. There were 403 and 200 respondents to the pre-intervention and post-intervention questionnaires. In general, staff perceived the peer-coaching program to be effective. The number of staff who reported to be using ceiling lifts "often and always" went higher from 64.5% to 80.5% (<0.001) after coaching program implementation. Furthermore, staff reported that they were using the ceiling lifts for more types of tasks post-intervention. Staff reported that the peer coaching program has increased their safety awareness at work and confidence in using the ceiling lifts. The findings suggest that this educational model can increase the uptake of mechanical interventions for occupational health and safety initiatives. It appears that the training led to a greater awareness of the availability of or increased perceptions of the number of ceiling lifts, presumably through coaches advocating their use. Copyright © 2011 Wiley-Liss, Inc.

  5. Shielded enclosure for handling radioactive material

    International Nuclear Information System (INIS)

    Laurent, H.; Courouble, J.M.

    1959-01-01

    Two enclosures linked by an air-lock are described: they are designed for the safe handling of 5 curies 0.3 to 0.5 MeV γ emitters, and each is composed of a semi-tight case, ventilated, clad in 80 mm steel plate, and suited for a wide variety of physics and chemistry operations. The equipment required for any given operation can be installed in the shortest possible time, access to the enclosure being via a removable front. Visual control is assured through a lead-glass screen. Each enclosure is fitted with a master-slave manipulator, Argon model 7, and plugs and air-locks are provided for the introduction of liquids and solids. (author) [fr

  6. Microencapsulation and functional bioactive foods

    Science.gov (United States)

    Food, the essential unit of human nutrition has been both wholesome and safe through human history ensuring the continuity of the human race. Functionalized foods are the rediscovery of the need to provide all nutrients through foods without adulteration. The functional components of foods include...

  7. Street foods in Accra, Ghana: how safe are they?

    OpenAIRE

    Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

    2002-01-01

    OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined...

  8. Have a Safe and Healthy Fall

    Centers for Disease Control (CDC) Podcasts

    2010-10-14

    Fall is a great time to try new and healthy activities with your parents! Have a food tasting or a leaf raking contest! Whatever your plans, make sure to have fun and be safe!  Created: 10/14/2010 by CDC Office of Women’s Health.   Date Released: 10/14/2010.

  9. Safety in Agri-food chains

    NARCIS (Netherlands)

    Luning, P.A.; Vlieghere, de F.; Verhé, R.

    2006-01-01

    Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control

  10. News from EU Research: SAFE FOODS : Promoting Food Safety through a New, Integrated Risk Analysis Approach for Foods

    NARCIS (Netherlands)

    Cnudde, F.

    2005-01-01

    The European food chain is generally considered as one of the safest in the world. Paradoxically, consumers in Europe have little confidence in the safety of their food supply and remain sceptical and distrustful of the institutions and the procedures currently in place. Consumer trust has declined

  11. Solution for remote handling in accelerator installations

    International Nuclear Information System (INIS)

    Burgerjon, J.J.; Ekberg, E.L.; Grisham, D.L.; Horne, R.A.; Meyer, R.E.; Flatau, C.R.; Wilson, K.B.

    1977-01-01

    A description is given of a remote-handling system designed for the Los Alamos Clinton P. Anderson Meson Physics Facility (LAMPF), versatile enough to be used in a variety of situations found around particle accelerators. The system consists of a bilateral (force-reflecting) servomanipulator installed on an articulated hydraulic boom. The boom also carries the necessary tools and observation devices. The whole slave unit can be moved by crane or truck to the area of operation. A control cable connects the slave unit with the control station, located at a safe distance in a trailer. Various stages of development as well as some operating experience are discussed

  12. Governing food security. Law, politics and the right to food

    NARCIS (Netherlands)

    Hospes, O.; Hadiprayitno, I.

    2010-01-01

    With only five years left until the 2015 deadline to achieve the Millennium Development Goals, food security still is a dream rather than reality: 'a situation that exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary

  13. 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...

  14. Small and micro enterprises – aspects of knowledge, attitudes and ...

    African Journals Online (AJOL)

    food poisoning (77.5%), period of keeping prepared food safe (50.9%), correct way of cooling food (63.1%) or reheating food (84.9%), reason for ... food handling practices, facility and equipment design, processing, control measures, ..... Jewellery should not be worn in the kitchen because…. Q9. When is it necessary to ...

  15. An electrical pulse hydride injector (EPHI) for reactor fueling and tritium handling applications

    International Nuclear Information System (INIS)

    Azizov, E.A.; Kareev, Yu.A.; Savotkin, A.N.; Frunze, V.V.; Penzhorn, R.D.; Glugla, M.

    1995-01-01

    An electrical pulse hydride injector (EPHI) has been developed for reactor fuelling as well as for handling of hydrogen isotopes in facilities operating with tritium. Salient features of the EPHI are the accuracy with which the fuelling rate can be controlled and the avoidance of a pressurized ballast. The generator is simple and allows for safe operation with tritium. (orig.)

  16. Utah Science Vol. 51 No. 3, Fall 1990

    OpenAIRE

    1990-01-01

    96 Shouting from the Rooftop and Lo king under the Table 100 Food Fear That Fizzled 104 When You and Microbes Share the Same Food: How to Prevent Foodborne Illnesses 106 Bacteria 1, Director 0 109 Research in Brief 113 “Natural Isn’t Necessarily Nontoxic 116 Clarifying the Risk of Pesticide Residues 119 Taking Step for Safe Food 120 Home Canning: Do it Safely 121 Tip for Handling Meat and Poultry 124 Food Substitute Pose Nutritional Concerns 125 National Resea...

  17. 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,...

  18. 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)

  19. Food irradiation: contaminating our food

    International Nuclear Information System (INIS)

    Piccioni, R.

    1988-01-01

    The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)

  20. 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

  1. Food Safety as a contributor to Food Security: global policy concerns & challenges

    OpenAIRE

    Vijay Kumar Chattu

    2015-01-01

    The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1). Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safet...

  2. Diagnosis of Food Allergy Based on Oral Food Challenge Test

    Directory of Open Access Journals (Sweden)

    Komei Ito

    2009-01-01

    Full Text Available Diagnosis of food allergy should be based on the observation of allergic symptoms after intake of the suspected food. The oral food challenge test (OFC is the most reliable clinical procedure for diagnosing food allergy. The OFC is also applied for the diagnosis of tolerance of food allergy. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Oral Food Challenge Test in Food Allergy 2009' in April 2009, to provide information on a safe and standardized method for administering the OFC. This review focuses on the clinical applications and procedure for the OFC, based on the Japanese OFC guideline.

  3. Food safety in a nuclear crisis: The role of the veterinarian.

    Science.gov (United States)

    Waltner-Toews, D

    1990-05-01

    Veterinarians are integrally involved in the maintenance of a safe and sufficient food supply; this involvement may be put to the test when a crisis - particularly a nuclear crisis - occurs. Few people can be said to be experts in how to ensure a safe food supply in a nuclear crisis. However, a working knowledge of radionuclides and how they behave in the food system, and the ability to identify high-risk foods and high-risk consumers in a crisis situation should be a part of the education of all veterinarians. In this paper I review those features of postdisaster radionuclide contamination of the food chain most relevant to veterinary activities in ensuring a safe food supply.

  4. 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

  5. How do you know if your food is safe to sell?

    OpenAIRE

    Boyer, Renee Raiden

    2001-01-01

    When preparing foods at home to sell, you must still practice good sanitation and proper food safety techniques. Microbial growth is affected by the following six factors: Food, Acidity, Time, Temperature, Oxygen and Moisture, also known as FAT TOM. Controlling one or more FAT TOM factors prevents microorganisms from growing to dangerous levels that might make someone sick.

  6. Transportation system (TRUPACT) for contact-handled transuranic wastes

    International Nuclear Information System (INIS)

    Romesberg, L.E.; Pope, R.B.; Burgoyne, R.M.

    1982-04-01

    Contact-handled transuranic defense waste is being, and will continue to be, moved between a number of locations in the United States. The DOE is sponsoring development of safe, efficient, licensable, and cost-effective transportation systems to handle this waste. The systems being developed have been named TRUPACT which stands for TRansUranic PACkage Transporter. The system will be compatible with Type A packagings used by waste generators, interim storage facilities, and repositories. TRUPACT is required to be a Type B packaging since larger than Type A quantities of some radionuclides (particularly plutonium) may be involved in the collection of Type A packagings. TRUPACT must provide structural and thermal protection to the waste in hypothetical accident environments specified in DOT regulations 49CFR173 and NRC regulations 10CFR71. Preliminary design of the systems has been completed and final design for a truck system is underway. The status of the development program is reviewed in this paper and the reference design is described. Tests that have been conducted are discussed and long-term program objectives are reviewed

  7. Food-specific sublingual immunotherapy is well tolerated and safe in healthy dogs: a blind, randomized, placebo-controlled study.

    Science.gov (United States)

    Maina, E; Pelst, M; Hesta, M; Cox, E

    2017-01-18

    were sterile. Our results demonstrate that the used peanut-SLIT protocol is well tolerated and safe in healthy dogs. Further studies should evaluate tolerability, safety and efficacy in dogs with food allergy.

  8. Safety and availability of the fuel handling system at Embalse nuclear power plant

    International Nuclear Information System (INIS)

    Santaliz, Jorge O.; Paredes, Juan A.

    1998-01-01

    The paper attempts the Fuel Handling (F/H) System maintenance and operating methodology at the Embalse Power Station. It doesn't refer to the F/H process, because it's common and well known by all the CANDU Stations. Instead of that, the presentation will be focused on people qualification, training and selection. Also the key subjects for a smooth and successful operation. Additionally will be remarked the human aspect and the role of the person in the organization. The safe and reliable operation of the CNE Fuel Handling System has been always target, supported by the operational experience. The accountability and fitness for the job were the main qualification for the crew members. They have very clear their role and the importance of equipment which they are operating or manipulating. The person who has greater experience and responsibility must struggle continuously to keep the safe and confident operation. Also we have to increase permanently our knowledge with a greater training and experience exchange with another CANDU 6 Station, like this Conference which let us to grow as persons and technicians. It also allows our utility to have access to other realities and work methods. (authors)

  9. 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

  10. FoodWiki: a Mobile App Examines Side Effects of Food Additives Via Semantic Web.

    Science.gov (United States)

    Çelik Ertuğrul, Duygu

    2016-02-01

    In this article, a research project on mobile safe food consumption system (FoodWiki) is discussed that performs its own inferencing rules in its own knowledge base. Currently, the developed rules examines the side effects that are causing some health risks: heart disease, diabetes, allergy, and asthma as initial. There are thousands compounds added to the processed food by food producers with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. Those commonly used ingredients or compounds in manufactured foods may have many side effects that cause several health risks such as heart disease, hypertension, cholesterol, asthma, diabetes, allergies, alzheimer etc. according to World Health Organization. Safety in food consumption, especially by patients in these risk groups, has become crucial, given that such health problems are ranked in the top ten health risks around the world. It is needed personal e-health knowledge base systems to help patients take control of their safe food consumption. The systems with advanced semantic knowledge base can provide recommendations of appropriate foods before consumption by individuals. The proposed FoodWiki system is using a concept based search mechanism that performs on thousands food compounds to provide more relevant information.

  11. Handle with care

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1965-03-15

    Full text: A film dealing with transport of radioactive materials by everyday means - rail, road, sea and air transport - has been made for IAEA. It illustrates in broad terms some of the simple precautions which should be followed by persons dealing with such materials during shipment. Throughout, the picture stresses the transport regulations drawn up and recommended by the Agency, and in particular the need to carry out carefully the instructions based on these regulations in order to ensure that there is no hazard to the public nor to those who handle radioactive materials in transit and storage. In straightforward language, the film addresses the porter of a goods wagon, an airline cargo clerk, a dockside crane operator, a truck driver and others who load and ship freight. It shows the various types of package used to contain different categories of radioactive substances according to the intensity of the radiation emitted. It also illustrates their robustness by a series of tests involving drops, fires, impact, crushing, etc. Clear instructions are conveyed on what to do in the event of an unlikely accident with any type of package. The film is entitled, 'The Safe Transport of Radioactive Materials', and is No. 3 in the series entitled, 'Handle with Care'. It was made for IAEA through the United Kingdom Atomic Energy Authority by the Film Producers' Guild in the United Kingdom. It is in 16 mm colour, optical sound, with a running time of 20 minutes. It is available for order at $50 either direct from IAEA or through any of its Member Governments. Prints can be supplied in English, French, Russian or Spanish. Copies are also available for adaptation for commentaries in other languages. (author)

  12. Food processing: The use of non-fouling food grade heat transfer fluids

    International Nuclear Information System (INIS)

    Wright, Christopher Ian; Bembridge, Thomas; Picot, Eole; Premel, Julien

    2015-01-01

    It is reported that there are some 4000 companies operating high temperature thermal fluid systems in the UK and Ireland. This excludes steam or water based systems. The heat transfer fluids (HTFs) used in food processing are highly refined mineral HTFs that are non-toxic, non-irritating and lack an odour. If an HTF has been certified for use in food processing it carries an HT-1 certificate. HTFs suitable for use in food processing are commonly referred to as ‘non-fouling’ which means as they thermally degrade they produce small carbon particles that are suspended in the HTF. Moreover, the carbon formations are less sticky and this reduces the extent of adhesion to the internal surfaces of an HTF system. The current paper analysed the test reports from 1223 HTF systems and showed that, on average, the carbon residue for food grade HTF was lower than non-food grade HTF. This clearly demonstrates what the non-fouling nature of a food grade HTF. This paper then explored the regulatory, legal and environmental landscape for food grade HTFs. In this area of manufacturing, it is critical that the HTFs used are suitable for incidental contact with food. Other measures put consumer safety at the heart of all operations (i.e., internal company procedures such as hazard analysis and critical control points [HACCP]) and that food is safe for consumer consumption (e.g., external controls such as auditing manufacturers to ensure good quality and distribution practice). The authors introduce the idea that safety could be further enhanced through independent HTF sampling and chemical analysis of HTFs to ensure they are food grade and should be done without any interruption to a manufacturer's production. - Highlights: • Food grade heat transfer fluid (HTF) is colourless, non-toxic and non-irritating. • This HTF is non-fouling and less carbon forms. • Such HTFs can be safely used in food processing if they are HT-1 certified. • A number of controls (e.g., HACCP

  13. Safe handling of kilogram amounts of fuel-grade plutonium and of gram amounts of plutonium-238, americium-241 and curium-244

    International Nuclear Information System (INIS)

    Louwrier, K.P.; Richter, K.

    1976-01-01

    During the past 10 years about 600 glove-boxes have been installed at the Institute for Transuranium Elements at Karlsruhe. About 80% of these glove-boxes have been designed and equipped for handling 100-g to 1-kg amounts of 239 Pu containing 8-12% 240 Pu (low-exposure plutonium). A small proportion of the glove-boxes is equipped with additional shielding in the form of lead sheet or lead glass for work with recycled plutonium. In these glove-boxes gram-amounts of 241 Am have also been handled for preparation of Al-Am targets using tongs and additional shielding inside the glove-boxes themselves. Water- and lead-shielded glove-boxes equipped with telemanipulators have been installed for routine work with gram-amounts of 241 Am, 243 Am and 244 Cm. A prediction of the expected radiation dose for the personnel is difficult and only valid for a preparation procedure with well-defined preparation steps, owing to the fact that gamma dose-rates depend strongly upon proximity and source seize. Gamma radiation dose measurements during non-routine work for 241 Am target preparation showed that handling of gram amounts leads to a rather high irradiation dose for the personnel, despite lead or steel glove-box shielding and shielding within the glove-boxes. A direct glove-hand to americium contact must be avoided. For all glove-handling of materials with gamma radiation an irradiation control of the forearms of the personnel by, for example, thermoluminescence dosimeters is necessary. Routine handling of americium and curium should be executed with master-slave equipment behind neutron and gamma shielding. (author)

  14. Food allergy knowledge and attitude of restaurant personnel in Turkey.

    Science.gov (United States)

    Sogut, Ayhan; Kavut, Ayşe Baççıoğlu; Kartal, İbrahim; Beyhun, Ercument Nazim; Çayır, Atilla; Mutlu, Mehmet; Özkan, Behzat

    2015-02-01

    The incidence of food-induced allergic reactions is gradually increasing. Most of these allergic reactions occur in restaurants. Therefore, this study aims to investigate the awareness of restaurant personnel about food allergy. The training, knowledge levels on food allergy, and comfort level in providing safe food of 351 restaurant personnel in Erzurum Province, Turkey, were assessed through a face-to-face survey. Among the participants, 81.5% were male (mean age 28.5 ± 8.5 years). Among them, 17.1% were chefs, 11.1% managers, 5.7% owners, and 66.1% waiters. Food allergy training was reported by 17.1% of the participants. The rates of restaurant personnel who gave the correct answers to the 4 questionnaire items, "Customers with food allergies can safely consume a small amount of that food/Food allergic reaction can cause death/If a customer is having an allergic reaction, it is appropriate to immediately serve them water to 'dilute' the allergen/Removing an allergen from a finished meal (eg, taking off nuts) may be all that is necessary to provide a safe meal for an allergic customer," which measure food allergy knowledge levels, were 46.4%, 65.7%, 55.0%, and 65.7%, respectively. According to our study, there are gaps in the food allergy knowledge of restaurant personnel. Because preparing and serving safe meals to patients with food allergy in restaurants is important, the training of restaurant personnel in food allergy is necessary. © 2014 ARS-AAOA, LLC.

  15. Safe Food (A Cup of Health with CDC)

    Centers for Disease Control (CDC) Podcasts

    2013-02-14

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.  Created: 2/14/2013 by MMWR.   Date Released: 2/14/2013.

  16. Animal Cloning and Food Safety

    Science.gov (United States)

    ... Products For Consumers Home For Consumers Consumer Updates Animal Cloning and Food Safety Share Tweet Linkedin Pin ... safe to eat as food from conventionally bred animals. This conclusion stems from an extensive study of ...

  17. [Food poisoning--importance of international perspective].

    Science.gov (United States)

    Nishibuchi, Mitsuaki

    2012-08-01

    It is important to obtain the information on food security in the countries other than Japan since more than 60 % of the food consumed come from these countries. Food security is now considered as a global issue. A global trend persuading us to provide safe food to humans is based on the concept of human security development associated with a sense of human mission to sustain one's life. Another global tendency pushing us to secure safety and hygiene of food is driven by the economic pressure coming from the rules in international trade established by Codex Committee under FAO/WHO. In contrast to these trends under globalization requesting safe and hygienic food, food habits based on tradition or religion are maintained locally in various parts of the world. These local habits include eating raw or improperly cooked foods, which may become a risk of being exposed to food poisoning pathogens. This issue may be adequately solved by a risk assessment approach based on the concept of appropriate level of protection (ALOP). Like or not, people in some local areas live in the unhygienic environment where they are unintentionally and frequently exposed to enteric pathogens or immunologically cross-reacting microorganisms through which they may acquire specific immunity to the pathogens and escape from infection by the pathogens. There are therefore many areas in the world where people understand the necessity to provide safe food at the international level (globalization) but actually consume food in varying hygienic conditions from area to area due in part to traditional food habits or living environments (localization); we call this situation as glocalization (global+local).

  18. Method for making a low density polyethylene waste form for safe disposal of low level radioactive material

    Science.gov (United States)

    Colombo, P.; Kalb, P.D.

    1984-06-05

    In the method of the invention low density polyethylene pellets are mixed in a predetermined ratio with radioactive particulate material, then the mixture is fed through a screw-type extruder that melts the low density polyethylene under a predetermined pressure and temperature to form a homogeneous matrix that is extruded and separated into solid monolithic waste forms. The solid waste forms are adapted to be safely handled, stored for a short time, and safely disposed of in approved depositories.

  19. Recent Trends in Salmonella Outbreaks and Emerging Technology for Biocontrol of Salmonella Using Phages in Foods: A Review.

    Science.gov (United States)

    Oh, Jun-Hyun; Park, Mi-Kyung

    2017-12-28

    Salmonella is one of the principal causes of foodborne outbreaks. As traditional control methods have shown less efficacy against emerging Salmonella serotypes or antimicrobialresistant Salmonella , new approaches have been attempted. The use of lytic phages for the biocontrol of Salmonella in the food industry has become an attractive method owing to the many advantages offered by the use of phages as biocontrol agents. Phages are natural alternatives to traditional antimicrobial agents; they have proven effective in the control of bacterial pathogens in the food industry, which has led to the development of different phage products. The treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases, and ultimately promotes safe environments for animal and plant food production, processing, and handling. After an extensive investigation of the current literature, this review focuses predominantly on the efficacy of phages for the successful control of Salmonella spp. in foods. This review also addresses the current knowledge on the pathogenic characteristics of Salmonella , the prevalence of emerging Salmonella outbreaks, the isolation and characterization of Salmonella -specific phages, the effectiveness of Salmonella -specific phages as biocontrol agents, and the prospective use of Salmonella -specific phages in the food industry.

  20. Handling, conditioning and disposal of spent sealed sources

    International Nuclear Information System (INIS)

    1990-02-01

    The series entitled ''Technical Manual for the Management of Low and Intermediate Level Wastes Generated at Small Nuclear Research Centres and by Radioisotope Users in Medicine, Research and Industry'' will serve as reference material to experts on technical assistance missions and provide ''direct know-how'' for technical staff in developing countries. This document is the first in the series. It provides the technical guidance and know-how necessary to permit developing Member States to safely handle, condition and store spent sealed radiation sources. It covers: characterization of sealed sources, legislation and regulations, management of spent sealed sources, transportation and disposal of spent sealed sources. 5 refs, 10 figs, 6 tabs

  1. Challenges of safe medication practice in paediatric care--a nursing perspective.

    Science.gov (United States)

    Star, Kristina; Nordin, Karin; Pöder, Ulrika; Edwards, I Ralph

    2013-05-01

    To explore nurses' experiences of handling medications in paediatric clinical practice, with a focus on factors that hinder and facilitate safe medication practices. Twenty nurses (registered nurses) from four paediatric wards at two hospitals in Sweden were interviewed in focus groups. The interviews were analysed using content analysis. Six themes emerged from the analysed interviews: the complexity specific for nurses working on paediatric wards is a hindrance to safe medication practices; nurses' concerns about medication errors cause a considerable psychological burden; the individual nurse works hard for safe medication practices and values support from other nurse colleagues; circumstances out of the ordinary are perceived as critical challenges for maintaining patient safety; nurses value clear instructions, guidelines and routines, but these are often missing, variable or changeable; management, other medical professionals, the pharmacy, the pharmaceutical industry and informatics support need to respond to the requirements of the nurses' working situations to improve safe medication practices. Weaknesses were apparent in the long chain of the medication-delivery process. A joint effort by different professions involved in that delivery process, and a nationwide collaboration between hospitals is recommended to increase safe medication practices in paediatric care. ©2013 Foundation Acta Paediatrica. Published by Blackwell Publishing Ltd.

  2. Safe management of waste from health-care activities

    International Nuclear Information System (INIS)

    Pruess, A.; Giroult, E.; Rushbrook, P.

    1999-01-01

    The waste produced in the course of health-care activities, from contaminated needles to radioactive isotopes, carries a greater potential for causing infection and injury than any other type of waste, and inadequate or inappropriate management is likely to have serious public health consequences and deleterious effects on the environment. This handbook - the result of extensive international consultation and collaboration - provides comprehensive guidance on safe, efficient, and environmentally sound methods for the handling and disposal of health-care wastes. The various categories of waste are clearly defined and the particular hazards that each poses are described. Considerable prominence is given to the careful planning that is essential for the success of waste management; workable means of minimizing waste production are outlined and the role of reuse and recycling of waste is discussed. Most of the text, however, is devoted to the collection, segregation, storage, transport, and disposal of wastes. Details of containers for each category of waste, labelling of waste packages, and storage conditions are provided, and the various technologies for treatment of waste and disposal of final residues are discussed at length. Advice is given on occupational safety for all personnel involved with waste handling, and a separate chapter is devoted to the closely related topic of hospital hygiene and infection control. The handbook pays particular attention to basic processes and technologies that are not only safe but also affordable, sustainable, and culturally appropriate. For health-care settings in which resources are severely limited there is a separate chapter on minimal programmes; this summarizes all the simplest and least costly techniques that can be employed for the safe management of health-care wastes. The guide is aimed at public health managers and policy-makers, hospital managers, environmental health professionals, and all administrators with an

  3. Consumer and food industries education on food irradiation

    International Nuclear Information System (INIS)

    Othman, Z.

    2001-01-01

    A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

  4. [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).

  5. Food irradiation - a viable technology for reducing postharvest losses of food

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1985-01-01

    Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region

  6. Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy

    Directory of Open Access Journals (Sweden)

    Amaranta Traversa

    2017-01-01

    Full Text Available European control and prevention policies are focused to guarantee a high level of protection of consumers’ health. Foodborne 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 (<25% knew that freezing is the treatment to be applied to make fresh fish safe from parasites. Children involved in 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. 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

  8. Hazard analysis and critical control point to irradiated food in Brazil

    International Nuclear Information System (INIS)

    Boaratti, Maria de Fatima Guerra

    2004-01-01

    Food borne diseases, in particular gastro-intestinal infections, represent a very large group of pathologies with a strong negative impact on the health of the population because of their widespread nature. Little consideration is given to such conditions due to the fact that their symptoms are often moderate and self-limiting. This has led to a general underestimation of their importance, and consequently to incorrect practices during the preparation and preservation of food, resulting in the frequent occurrence of outbreaks involving groups of varying numbers of consumers. Despite substantial efforts in the avoidance of contamination, an upward trend in the number of outbreaks of food borne illnesses caused by non-spore forming pathogenic bacteria are reported in many countries. Good hygienic practices can reduce the level of contamination but the most important pathogens cannot presently be eliminated from most farms, nor is it possible to eliminate them by primary processing, particularly from those foods which are sold raw. Several decontamination methods exist but the most versatile treatment among them is the ionizing radiation procedure. HACCP (Hazard Analysis and Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food. At the same time, it has to be always emphasized that, like other intervention strategies, irradiation must be applied as part of a total sanitation program. The benefits of irradiation should never be considered as an excuse for poor quality or for poor handling and storage conditions

  9. Advanced operator interface design for CANDU-3 fuel handling system

    Energy Technology Data Exchange (ETDEWEB)

    Arapakota, D [Atomic Energy of Canada Ltd., Saskatoon, SK (Canada)

    1996-12-31

    The Operator Interface for the CANDU 3 Fuel Handling (F/H) System incorporates several improvements over the existing designs. A functionally independent sit-down CRT (cathode-ray tube) based Control Console is provided for the Fuel Handling Operator in the Main Control Room. The Display System makes use of current technology and provides a user friendly operator interface. Regular and emergency control operations can be carried out from this control console. A stand-up control panel is provided as a back-up with limited functionality adequate to put the F/H System in a safe state in case of an unlikely non-availability of the Plant Display System or the F/H Control System`. The system design philosophy, hardware configuration and the advanced display system features are described in this paper The F/H Operator Interface System developed for CANDU 3 can be adapted to CANDU 9 as well as to the existing stations. (author).

  10. Advanced operator interface design for CANDU-3 fuel handling system

    International Nuclear Information System (INIS)

    Arapakota, D.

    1995-01-01

    The Operator Interface for the CANDU 3 Fuel Handling (F/H) System incorporates several improvements over the existing designs. A functionally independent sit-down CRT (cathode-ray tube) based Control Console is provided for the Fuel Handling Operator in the Main Control Room. The Display System makes use of current technology and provides a user friendly operator interface. Regular and emergency control operations can be carried out from this control console. A stand-up control panel is provided as a back-up with limited functionality adequate to put the F/H System in a safe state in case of an unlikely non-availability of the Plant Display System or the F/H Control System'. The system design philosophy, hardware configuration and the advanced display system features are described in this paper The F/H Operator Interface System developed for CANDU 3 can be adapted to CANDU 9 as well as to the existing stations. (author)

  11. Canadian capabilities in fusion fuels technology and remote handling

    International Nuclear Information System (INIS)

    1987-10-01

    This report describes Canadian expertise in fusion fuels technology and remote handling. The Canadian Fusion Fuels Technology Project (CFFTP) was established and is funded by the Canadian government, the province of Ontario and Ontario Hydro to focus on the technology necessary to produce and manage the tritium and deuterium fuels to be used in fusion power reactors. Its activities are divided amongst three responsibility areas, namely, the development of blanket, first wall, reactor exhaust and fuel processing systems, the development of safe and reliable operating procedures for fusion facilities, and, finally, the application of these developments to specific projects such as tritium laboratories. CFFTP also hopes to utilize and adapt Canadian developments in an international sense, by, for instance, offering training courses to the international tritium community. Tritium management expertise is widely available in Canada because tritium is a byproduct of the routine operation of CANDU reactors. Expertise in remote handling is another byproduct of research and development of of CANDU facilities. In addition to describing the remote handling technology developed in Canada, this report contains a brief description of the Canadian tritium laboratories, storage beds and extraction plants as well as a discussion of tritium monitors and equipment developed in support of the CANDU reactor and fusion programs. Appendix A lists Canadian manufacturers of tritium equipment and Appendix B describes some of the projects performed by CFFTP for offshore clients

  12. 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.

  13. Phage therapy in the food industry.

    Science.gov (United States)

    Endersen, Lorraine; O'Mahony, Jim; Hill, Colin; Ross, R Paul; McAuliffe, Olivia; Coffey, Aidan

    2014-01-01

    Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

  14. Communicating with Parents about Food Allergies

    Science.gov (United States)

    Cohen, Belinda

    2008-01-01

    About 3 million children in the United States have food allergies. Each year violent reactions to food kill almost 150 people. For teachers dealing with the food allergies of young children these can be frightening statistics. To keep students safe, they must familiarize themselves with food allergy facts so they can communicate openly and often…

  15. Regulatory control for safe usage of radiation sources in India

    International Nuclear Information System (INIS)

    Ghosh, P.K.; Sonawane, A.U.

    1998-01-01

    The widespread applications of radioactive materials and radiation generating equipment in the field of industry, medicine agriculture and research in India necessitated the establishment of an efficient regulatory framework and consequently the Atomic Energy Regulatory Board (AERB) was constituted to exercise regulatory control over the safe usage of the radioactive materials and the radiation generating equipment. The Atomic Energy Act, 1962 and the Radiation Protection Rules, 1971 promulgated under the Act forms the basis of radiation safety in India and Chairman, AERB is the Competent Authority to enforce the regulatory provisions of the Radiation Protection Rules, 1971, for safe use of radiation source in the country. AERB has published a number of documents such as Radiation Surveillance Procedures, Standards, Codes, Guides and Manuals for safe use and handling of radioactive materials and radiation generating equipment. Apart from nuclear fuel cycle documents, these publications pertain to industrial radiography, medical application of radiation, transport of radioactive material, industrial gamma irradiators, X-ray units etc. AERB safety related publications are based on international standards e.g. BSS, IAEA, ICRP, ISO etc. This paper outlines the methodology of regulatory control exercised by AERB for safe use of the radioactive materials and the radiation generating equipment in the country. (author)

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

    Science.gov (United States)

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

    2014-01-01

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

  17. The SAFE FOODS Risk Analysis Framework suitable for GMOs? A case study

    NARCIS (Netherlands)

    Kuiper, H.A.; Davies, H.V.

    2010-01-01

    This paper describes the current EU regulatory framework for risk analysis of genetically modified (GM) crop cultivation and market introduction of derived food/feed. Furthermore the risk assessment strategies for GM crops and derived food/feed as designed by the European Food Safety Authority

  18. Public health aspects of food irradiation

    International Nuclear Information System (INIS)

    Kaferstein, F.

    1997-01-01

    Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

  19. Public health aspects of food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kaferstein, F [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

    1998-12-31

    Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

  20. Public health aspects of food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kaferstein, F. [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

    1997-12-31

    Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

  1. Food irradiation: a reply to the food industry; and reply

    International Nuclear Information System (INIS)

    Brynjolfsson, Ari; Piccioni, R.

    1989-01-01

    In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

  2. 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

  3. 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.)

  4. Handling encapsulated spent fuel in a geologic repository environment

    International Nuclear Information System (INIS)

    Ballou, L.B.

    1983-02-01

    In support of the Spent Fuel Test-Climate at the U.S. Department of Energy's Nevada Test Site, a spent-fuel canister handling system has been designed, deployed, and operated successfully during the past five years. This system transports encapsulated commercial spent-fuel assemblies between the packaging facility and the test site (approx. 100 km), transfers the canisters 420 m vertically to and from a geologic storage drift, and emplaces or retrieves the canisters from the storage holes in the floor of the drift. The spent-fuel canisters are maintained in a fully shielded configuration at all times during the handling cycle, permitting manned access at any time for response to any abnormal conditions. All normal operations are conducted by remote control, thus assuring as low as reasonably achievable exposures to operators; specifically, we have had no measurable exposure during 30 canister transfer operations. While not intended to be prototypical of repository handling operations, the system embodies a number of concepts, now demonstrated to be safe, reliable, and economical, which may be very useful in evaluating full-scale repository handling alternatives in the future. Among the potentially significant concepts are: Use of an integral shielding plug to minimize radiation streaming at all transfer interfaces. Hydraulically actuated transfer cask jacking and rotation features to reduce excavation headroom requirements. Use of a dedicated small diameter (0.5 m) drilled shaft for transfer between the surface and repository workings. A wire-line hoisting system with positive emergency braking device which travels with the load. Remotely activated grapples - three used in the system - which are insensitive to load orientation. Rail-mounted underground transfer vehicle operated with no personnel underground

  5. 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

  6. New trends in the kitchen: propellants assessment of edible food aerosol sprays used on food.

    Science.gov (United States)

    Varlet, V; Smith, F; Augsburger, M

    2014-01-01

    New products available for food creations include a wide variety of "supposed" food grade aerosol sprays. However, the gas propellants used cannot be considered as safe. The different legislations available did not rule any maximum residue limits, even though these compounds have some limits when used for other food purposes. This study shows a preliminary monitoring of propane, butane and dimethyl ether residues, in cakes and chocolate after spraying, when these gases are used as propellants in food aerosol sprays. Release kinetics of propane, butane and dimethyl ether were measured over one day with sprayed food, left at room temperature or in the fridge after spraying. The alkanes and dimethyl ether analyses were performed by headspace-gas chromatography-mass spectrometry/thermal conductivity detection, using monodeuterated propane and butane generated in situ as internal standards. According to the obtained results and regardingthe extrapolations of the maximum residue limits existing for these substances, different delays should be respected according to the storage conditions and the gas propellant to consume safely the sprayed food. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Going to School with Food Allergies

    Science.gov (United States)

    ... Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... inclusive for your child. If there will be cooking going on, provide recipes, and possibly ingredients, to make safe foods. Consider ...

  8. 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)

  9. Food irradiation - a viable technology for reducing post harvest losses of food

    International Nuclear Information System (INIS)

    Loaharanu, O.

    1985-01-01

    Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage loss of food, insect disinfestation, improving hygenic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region. (author)

  10. 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

  11. 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

  12. Food irradiation: advantages and limitations

    International Nuclear Information System (INIS)

    Hernandes, N.K.; Vital, H. de C.; Sabaa-Srur, A.U.O.

    2003-01-01

    Food irradiation is a physical method of processing food (e.g. freezing, canning). It has been thoroughly researched over the last four decades and is recognized as a safe and wholesome method. It has the potential both of disinfesting dried food to reduce storage losses and disinfesting fruits and vegetables to meet quarantine requirements for export trade. Low doses of irradiation inhibit spoilage losses due to sprouting of root and tuber crops. Food- borne diseases due to contamination by pathogenic microorganisms and parasites of meat, poultry, fish, fishery products and spices are on the increase. Irradiation of these solid foods can decontaminate them of pathogenic organisms and thus provide safe food to the consumer. Irradiation can successfully replace the fumigation treatment of cocoa beans and coffee beans and disinfest dried fish, dates, dried fruits, etc. One of the most important advantages of food irradiation processing is that it is a coldprocess which does not significantly alter physico-chemical characters of the treated product. It can be applied to food after its final packaging. Similar to other physical processes of food processing, (e.g. canning, freezing), irradiation is a capital intensive process. Thus, adequate product volume must be made available in order to maximize the use of the facility and minimize the unit cost of treatment. Lack of harmonization of regulations among the countries which have approved irradiated foods hampers the introduction of this technique for international trade. Action at the international level has to be taken in order to remedy this situation. One of the important limitations of food irradiation processing is its slow acceptance by consumers, due inter alia to a perceived association with radioactivity. The food industry tends to be reluctant to use the technology in view of uncertainties regarding consumer acceptance of treated foods. Several market testing and consumer acceptance studies have been carried

  13. Bayesian solutions for food science problems?

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.

    2004-01-01

    This paper starts with an overview of some typical food-science problems. In view of the development of safe and healthy food, the use of mathematical models in food science is much needed and the use of statistics is therefore indispensable. Because of the biological variability in the raw

  14. Brownfields and Urban Agriculture: Interim Guidelines for Safe Gardening Practices

    Science.gov (United States)

    This document is a condensation of the input of experts from the government, the nonprofit sector, and academia who gathered to outline the range of issues which need to be addressed in order to safely grow food on former brownfield sites.

  15. Assessment of the risks associated with Iodine-125 handling production sources for brachytherapy

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Daiane C.B.; Rostelato, Maria Elisa C.; Vicente, Roberto; Zeituni, Carlos A.; Tiezzi, Rodrigo; Costa, Osvaldo L.; Souza, Carla D.; Peleias Junior, Fernando S.; Rodrigues, Bruna T.; Souza, Anderson S.; Batista, Talita Q.; Melo, Emerson R.; Camargo, Anderson R., E-mail: dcsouza@usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Karam Junior, Dib, E-mail: dib.karam@usp.br [Universidade de Sao Paulo (USP), Sao Paulo, SP (Brazil)

    2015-07-01

    In Brazil, prostate cancer is the second most frequent disease, with an estimated 68,800 new cases in 2013. This type of cancer can be treated with brachytherapy, which uses sealed sources of Iodine-125 implanted permanently in the prostate. These sources are currently imported at a high cost, making public treatment in large scale impractical. To reduce costs and to meet domestic demand, the laboratory for production of brachytherapy sources at the Nuclear and Energy Research Institute (IPEN) is currently nationalizing the production of this radioisotope. Iodine is quite volatile making the handling of its radioactive isotopes potentially dangerous. The aim of this paper is to evaluate the risks to which workers are exposed during the production and handling of the sources. The research method consisted initially of a literature review on the toxicity of iodine, intake limits, related physical risks, handling of accidents, generation of radioactive wastes, etc. The results allowed for establishing safety and radioprotection policies in order to ensure efficient and safe production in all stages and the implementation of good laboratory practices. (author)

  16. Assessment of the risks associated with Iodine-125 handling production sources for brachytherapy

    International Nuclear Information System (INIS)

    Souza, Daiane C.B.; Rostelato, Maria Elisa C.; Vicente, Roberto; Zeituni, Carlos A.; Tiezzi, Rodrigo; Costa, Osvaldo L.; Souza, Carla D.; Peleias Junior, Fernando S.; Rodrigues, Bruna T.; Souza, Anderson S.; Batista, Talita Q.; Melo, Emerson R.; Camargo, Anderson R.; Karam Junior, Dib

    2015-01-01

    In Brazil, prostate cancer is the second most frequent disease, with an estimated 68,800 new cases in 2013. This type of cancer can be treated with brachytherapy, which uses sealed sources of Iodine-125 implanted permanently in the prostate. These sources are currently imported at a high cost, making public treatment in large scale impractical. To reduce costs and to meet domestic demand, the laboratory for production of brachytherapy sources at the Nuclear and Energy Research Institute (IPEN) is currently nationalizing the production of this radioisotope. Iodine is quite volatile making the handling of its radioactive isotopes potentially dangerous. The aim of this paper is to evaluate the risks to which workers are exposed during the production and handling of the sources. The research method consisted initially of a literature review on the toxicity of iodine, intake limits, related physical risks, handling of accidents, generation of radioactive wastes, etc. The results allowed for establishing safety and radioprotection policies in order to ensure efficient and safe production in all stages and the implementation of good laboratory practices. (author)

  17. Food Safety for Warmer Weather

    Science.gov (United States)

    ... fruits and vegetables. Avoid undercooked seafood, meats, and eggs. For safe cooking temperature, see Foodsafety.gov . Keep raw meat, poultry, seafood, and their juices away from other foods. Keep hot foods hot and ... pasteurized eggs and egg products. Report suspected foodborne illness to ...

  18. Food safety and urban food markets in Vietnam: The need for flexible and customized retail modernization policies

    NARCIS (Netherlands)

    Wertheim-Heck, S.C.O.; Vellema, S.; Spaargaren, G.

    2015-01-01

    Access to safe and healthy food is a crucial element of food security. In Vietnam the safety of daily vegetables is of great concern to both consumers and policymakers. To mitigate food safety risks, the Vietnamese government enforces rules and regulations and relies strongly on a single approach

  19. 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

  20. 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.

  1. Not all food additive related reactions originate from commercial foods: chronic urticaria due to home-made canned tomato.

    Science.gov (United States)

    Ozturk, S; Karaayvaz, M; Caliskaner, Z; Gulec, M

    2005-01-01

    Additives and preservatives in commercial foods have been implicated in the etiology of chronic urticaria, but such foods have not been widely accepted. In some countries, as in ours, people prefer to use home-made foodstuffs to avoid potentially hazardous commercial additives. However, not all home-made foodstuffs are safe, especially regarding allergies. In this report, we describe a patient with chronic urticaria due to home-made canned tomato prepared using "tomato drug" as a "safe (!)" additive.

  2. 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.

  3. Overview of Food Ingredients, Additives and Colors

    Science.gov (United States)

    ... In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening ... still be considered safe. Regulations known as Good Manufacturing ... limit the amount of food ingredients used in foods to the amount necessary ...

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

    Directory of Open Access Journals (Sweden)

    Mammina Caterina

    2009-12-01

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

  5. REMOTE MATERIAL HANDLING IN THE YUCCA MOUNTAIN WASTE PACKAGE CLOSURE CELL AND SUPPORT AREA GLOVEBOX

    International Nuclear Information System (INIS)

    K.M. Croft; S.M. Allen; M.W. Borland

    2005-01-01

    The Yucca Mountain Waste Package Closure System (WPCS) cells provide for shielding of highly radioactive materials contained in unsealed waste packages. The purpose of the cells is to provide safe environments for package handling and sealing operations. Once sealed, the packages are placed in the Yucca Mountain Repository. Closure of a typical waste package involves a number of remote operations. Those involved typically include the placement of matched lids onto the waste package. The lids are then individually sealed to the waste package by welding. Currently, the waste package includes three lids. One lid is placed before movement of the waste package to the closure cell; the final two are placed inside the closure cell, where they are welded to the waste package. These and other important operations require considerable remote material handling within the cell environment. This paper discusses the remote material handling equipment, designs, functions, operations, and maintenance, relative to waste package closure

  6. Chemotherapy drug handling in first opinion small animal veterinary practices in the United Kingdom: results of a questionnaire survey.

    Science.gov (United States)

    Edery, E G

    2017-05-27

    To investigate how first opinion small animal veterinary surgeons in the UK handled chemotherapeutic agents, a questionnaire was distributed at the 2014 British Small Animal Veterinary Association congress and by internet. Chemotherapy was regularly offered by 70.4 per cent of the respondents. Gold standards defined according to available guidelines for safe handling of antineoplastic drugs were poorly followed by general practitioners with only 2 per cent of respondents complying with all of them. Dedicated facilities for preparation and administration of cytotoxic drugs were variably available among participants. The level of training of staff indirectly involved in handling chemotherapy was appropriate in less than 50 per cent of practices. No association was found between demographic characteristics of the sampled population and the decision to perform chemotherapy. The results of this study raise concerns about the safety of the veterinary staff in first opinion practices involved in handling chemotherapy. British Veterinary Association.

  7. 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.

  8. Safe sex

    Science.gov (United States)

    ... sex; Sexually transmitted - safe sex; GC - safe sex; Gonorrhea - safe sex; Herpes - safe sex; HIV - safe sex; ... contact. STIs include: Chlamydia Genital herpes Genital warts Gonorrhea Hepatitis HIV HPV Syphilis STIs are also called ...

  9. 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, ...

  10. 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...

  11. 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...

  12. 76 FR 16285 - Food Additives Permitted for Direct Addition to Food for Human Consumption; Bacteriophage...

    Science.gov (United States)

    2011-03-23

    ... mammalian cells. (See discussion at 71 FR 47729 at 47730). As such, traditional animal testing of the... 51758 at 51759, August 25, 2000). Suitability relates to the effectiveness of the ingredient in... additive be shown to be safe prior to marketing. Under Sec. 170.3(i), a food additive is ``safe'' if...

  13. 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.

  14. 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.

  15. Best Food Choices

    Science.gov (United States)

    ... Count Glycemic Index Low-Calorie Sweeteners Sugar and Desserts Fitness Exercise & Type 1 Diabetes Get Started Safely ... Cut back on high calorie snack foods and desserts. Reduce intake of chips, cookies, cakes, full-fat ...

  16. Long-term efficacy of an ergonomics program that includes patient-handling devices on reducing musculoskeletal injuries to nursing personnel.

    Science.gov (United States)

    Garg, Arun; Kapellusch, Jay M

    2012-08-01

    The aim of this study was to evaluate long-term efficacy of an ergonomics program that included patient-handling devices in six long-term care facilities (LTC) and one chronic care hospital (CCH). Patient handling is recognized as a major source of musculoskeletal disorders (MSDs) among nursing personnel, and several studies have demonstrated effectiveness of patient-handling devices in reducing those MSDs. However, most studies have been conducted in a single facility, for a short period, and/or without a comprehensive ergonomics program. Patient-handling devices along with a comprehensive ergonomics program was implemented in six LTC facilities and one CCH. Pre- and postintervention injury data were collected for 38.9 months (range = 29 to 54 months) and 51.2 months (range = 36 to 60 months), respectively. Postintervention patient-handling injuries decreased by 59.8% (rate ratio [RR] = 0.36, 95% confidence interval [CI] [0.28, 0.49], p nursing staff were fairly low. A vast majority of patients found the devices comfortable and safe. Longer transfer times with the use of devices was not an issue. Implementation of patient-handling devices along with a comprehensive program can be effective in reducing MSDs among nursing personnel. Strategies to expand usage of patient-handling devices in most health care settings should be explored.

  17. Ban irradiation of food

    Energy Technology Data Exchange (ETDEWEB)

    Hashim, Hatijah bt; Gnanamuthu, E

    1986-12-31

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  18. Ban irradiation of food

    International Nuclear Information System (INIS)

    Hashim, Hatijah bt; Gnanamuthu, E.

    1985-01-01

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  19. Food technology in space habitats

    Science.gov (United States)

    Karel, M.

    1979-01-01

    The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

  20. Food Additives Permitted for Direct Addition to Food for Human Consumption; Folic Acid. Final rule.

    Science.gov (United States)

    2016-04-15

    The Food and Drug Administration (FDA or we) is amending the food additive regulations to provide for the safe use of folic acid in corn masa flour. We are taking this action in response to a food additive petition filed jointly by Gruma Corporation, Spina Bifida Association, March of Dimes Foundation, American Academy of Pediatrics, Royal DSM N.V., and National Council of La Raza.

  1. The Potential of Cold Plasma for Safe and Sustainable Food Production.

    Science.gov (United States)

    Bourke, Paula; Ziuzina, Dana; Boehm, Daniela; Cullen, Patrick J; Keener, Kevin

    2018-06-01

    Cold plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of cold plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of cold plasma reactive species and follow-on effects across a range of systems will suggest how cold plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of cold plasma with respect to the broad stages of primary and secondary food production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Wholesomeness and safety of irradiated foods

    International Nuclear Information System (INIS)

    Swallow, A.J.

    1991-01-01

    Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. 52 references

  3. The safe handling of radioisotopes

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1964-12-31

    A narrative account of a minor contamination accident in a laboratory is used to demonstrate the important role of radiation protection measures in radioisotope work and the necessity of giving proper regard to such measures. It is primarily directed towards the research scientists and medical workers using radioisotopes on a relatively small scale

  4. 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.

  5. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna-Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods

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

    Science.gov (United States)

    Strohbehn, Catherine; Jun, Jinhyun; Arendt, Susan

    2014-01-01

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

  7. 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 ...

  8. 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.

  9. Prepare Healthy Foods with Toddlers

    Science.gov (United States)

    Izumi-Taylor, Satomi; Rike, Cheryl

    2011-01-01

    Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

  10. 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

  11. 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…

  12. Remote-handled transuranic waste study

    International Nuclear Information System (INIS)

    1995-10-01

    The Waste Isolation Pilot Plant (WIPP) was developed by the US Department of Energy (DOE) as a research and development facility to demonstrate the safe disposal of transuranic (TRU) radioactive wastes generated from the Nation's defense activities. The WIPP disposal inventory will include up to 250,000 cubic feet of TRU wastes classified as remote handled (RH). The remaining inventory will include contact-handled (CH) TRU wastes, which characteristically have less specific activity (radioactivity per unit volume) than the RH-TRU wastes. The WIPP Land Withdrawal Act (LWA), Public Law 102-579, requires a study of the effect of RH-TRU waste on long-term performance. This RH-TRU Waste Study has been conducted to satisfy the requirements defined by the LWA and is considered by the DOE to be a prudent exercise in the compliance certification process of the WIPP repository. The objectives of this study include: conducting an evaluation of the impacts of RH-TRU wastes on the performance assessment (PA) of the repository to determine the effects of Rh-TRU waste as a part of the total WIPP disposal inventory; and conducting a comparison of CH-TRU and RH-TRU wastes to assess the differences and similarities for such issues as gas generation, flammability and explosiveness, solubility, and brine and geochemical interactions. This study was conducted using the data, models, computer codes, and information generated in support of long-term compliance programs, including the WIPP PA. The study is limited in scope to post-closure repository performance and includes an analysis of the issues associated with RH-TRU wastes subsequent to emplacement of these wastes at WIPP in consideration of the current baseline design. 41 refs

  13. A pilot survey of the U.S. medical waste industry to determine training needs for safely handling highly infectious waste.

    Science.gov (United States)

    Le, Aurora B; Hoboy, Selin; Germain, Anne; Miller, Hal; Thompson, Richard; Herstein, Jocelyn J; Jelden, Katelyn C; Beam, Elizabeth L; Gibbs, Shawn G; Lowe, John J

    2018-02-01

    The recent Ebola outbreak led to the development of Ebola virus disease (EVD) best practices in clinical settings. However, after the care of EVD patients, proper medical waste management and disposal was identified as a crucial component to containing the virus. Category A waste-contaminated with EVD and other highly infectious pathogens-is strictly regulated by governmental agencies, and led to only several facilities willing to accept the waste. A pilot survey was administered to determine if U.S. medical waste facilities are prepared to handle or transport category A waste, and to determine waste workers' current extent of training to handle highly infectious waste. Sixty-eight percent of survey respondents indicated they had not determined if their facility would accept category A waste. Of those that had acquired a special permit, 67% had yet to modify their permit since the EVD outbreak. This pilot survey underscores gaps in the medical waste industry to handle and respond to category A waste. Furthermore, this study affirms reports a limited number of processing facilities are capable or willing to accept category A waste. Developing the proper management of infectious disease materials is essential to close the gaps identified so that states and governmental entities can act accordingly based on the regulations and guidance developed, and to ensure public safety. Copyright © 2018 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

  14. Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

    Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

  15. Food for the Future

    International Nuclear Information System (INIS)

    Amano, Yukiya

    2012-01-01

    The population of the world is expected to grow by a third to nine billion by 2050. In order to feed this growing population, global food production will have to increase significantly. It is vitally important to make optimal use of the latest modern technology to help farmers to produce more food, to protect animals and crops against diseases and pests and to ensure that food is safe and wholesome.Nuclear techniques can help to achieve all three of these goals. The International Atomic Energy Agency, working closely with the Food and Agriculture Organization of the United Nations, makes these techniques available to farmers and food producers in developing countries.

  16. Food irradiation regulatory development in the U.S

    International Nuclear Information System (INIS)

    Miller, S.A.; Coleman, E.C.

    1985-01-01

    The Food and Drug Administration's involvement in food irradiation dates back more than thirty years. The agency has been involved with the wholesomeness testing of the irradiated foods from both nutritional and toxicological standpoints. Knowledge about the nutritional and toxicological aspects of irradiated foods is fundamental in the development of a regulatory strategy for assuring the safe use of such foods. (author)

  17. Safe medication management in specialized home healthcare - an observational study.

    Science.gov (United States)

    Lindblad, Marléne; Flink, Maria; Ekstedt, Mirjam

    2017-08-24

    Medication management is a complex, error-prone process. The aim of this study was to explore what constitutes the complexity of the medication management process (MMP) in specialized home healthcare and how healthcare professionals handle this complexity. The study is theoretically based in resilience engineering. Data were collected during the MMP at three specialized home healthcare units in Sweden using two strategies: observation of workplaces and shadowing RNs in everyday work, including interviews. Transcribed material was analysed using grounded theory. The MMP in home healthcare was dynamic and complex with unclear boundaries of responsibilities, inadequate information systems and fluctuating work conditions. Healthcare professionals adapted their everyday clinical work by sharing responsibility and simultaneously being authoritative and preserving patients' active participation, autonomy and integrity. To promote a safe MMP, healthcare professionals constantly re-prioritized goals, handled gaps in communication and information transmission at a distance by creating new bridging solutions. Trade-offs and workarounds were necessary elements, but also posed a threat to patient safety, as these interim solutions were not systematically evaluated or devised learning strategies. To manage a safe medication process in home healthcare, healthcare professionals need to adapt to fluctuating conditions and create bridging strategies through multiple parallel activities distributed over time, space and actors. The healthcare professionals' strategies could be integrated in continuous learning, while preserving boundaries of safety, instead of being more or less interim solutions. Patients' and family caregivers' as active partners in the MMP may be an underestimated resource for a resilient home healthcare.

  18. Challenges and Opportunities for the community of Food Sciences to contribute Towards a Society of Healthier Consumers and a Better World

    Directory of Open Access Journals (Sweden)

    Harris N. Lazarides

    2012-04-01

    Full Text Available Despite the tremendous scientific and technological achievements in the production of food, human well-being has not been served to a satisfactory extent. Millions of people are literally killing themselves by excessive eating or wrong use of food, leading to obesity and nutrition-related diseases. At the same time millions of people continue to suffer from lack of food, leading to starvation, malnutrition and death, often before reaching adult age. Parallel to striving for better-safer-healthier food, the community of Food Sciences is faced with the challenge to help educate the average consumer on how to select, handle, store and use food for safe and healthy eating. The need to reshape and reform public education to better serve this task is obvious. What is also obvious is the need for medical professionals to recognize healthy eating (and exercise as the most valuable tool in preventive medical care. This perspective will concentrate on challenges and opportunities for Food Scientists/Engineers: to contribute towards a society of well-informed, self-protected, active and considerate citizens; to support public (food-related education and actively participate in the fight against obesity and nutrition-related diseases; to intervene in decision making bodies and underline the importance of education on nutrition and food; to invent avenues and possibilities to contribute to the fight against world hunger; and all in all, to contribute towards a healthier world, a world that will not be split between hunger and obesity.

  19. Analysis of application of different approaches to secure safe drinking water

    Directory of Open Access Journals (Sweden)

    Pendić Zoran

    2017-01-01

    Full Text Available In this analysis, the risk systems include the systems within which services sensitive to risk are executed. The complex service of population supply with safe drinking water is considered to be risky. Guidelines for drinking water quality of the World Health Organization (WHO recommends the use of effective preventive approaches to risk-based management of the safety and quality of drinking water. For example, Food Safety Law of the Republic of Serbia stipulates mandatory application of HACCP system in order to obtain safe drinking water. Different approaches to preventive risk-based management for the sake of the safety and quality of drinking water are applied nowadays. In this paper we consider the following approaches: Original Codex Alimentarius HACCP system and some of its modified versions; International standard ISO 22000: 2005 Food safety management systems - Requirements for any organization in the food chain; Water Safety Plan (WSP of the World Health Organization (WHO; Generalized HACCP system. All of these approaches are based, to a greater or lesser extent, on the original Codex Alimentarius HACCP system. The paper gives a situation analysis (SWOT analysis of considered approaches.

  20. 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

  1. 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.

  2. Food Allergy Concerns in Primary Classrooms: Keeping Children Safe

    Science.gov (United States)

    Thelen, Peggy; Cameron, Elizabeth Ann

    2012-01-01

    Food-allergy awareness and management have only lately come to the forefront in early childhood settings, although advocacy organizations have been working on the issue for more than a decade. A national poll (C.S. Mott Children's Hospital 2009) asked parents with children in early education settings if they were aware of what their program does…

  3. Deploying Information Technology for Latent Poisoning Aversion during Handling and/or Usage of Agrochemicals

    OpenAIRE

    Nyagudi, Nyagudi Musandu

    2014-01-01

    Insights into safe use and handling of agrochemicals at of the year 2003 Paper Presented at two fora : Association of Medical Engineering of Kenya (AMEK), 2nd Annual Symposium and Exhibition held at the Nairobi Hospital from 28th to 30th October 2003 The Kenya ICT in Agriculture Conference. Theme : “Improving Agriculture in Kenya through Information & Communication Technology”. The 1st Annual ICT in Agriculture Conference, AMREF Training Centre, Nairobi, Kenya 29-30 October 2003 Orga...

  4. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

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

  5. Food package irradiator-a landmark of operational safety and food irradiation research

    International Nuclear Information System (INIS)

    Jain, M.P.; Sanyal, Bhaskar; Ghosh, Sunil K.

    2017-01-01

    Food irradiation in India has been undertaken for preservation of food for safe consumption, security of food for round the year and export of the food commodities to earn foreign exchange. Therefore, an irradiation plant known as Food Package Irradiator (FPI) was set-up in the year 1967 in BARC. This plant utilizes gamma radiation from "6"0Co source that has a maximum allowable activity of 100 kCi. It is a multipurpose facility where a wide range of products like onion for sprout inhibition to spices for microbial decontamination can be carried out. In short, the design of irradiator has been considered based on obtaining variable throughputs and variable dose rates

  6. 327 Building liquid waste handling options modification project plan

    International Nuclear Information System (INIS)

    Ham, J.E.

    1998-01-01

    This report evaluates the modification options for handling radiological liquid waste (RLW) generated during decontamination and cleanout of the 327 Building. The overall objective of the 327 Facility Stabilization Project is to establish a passively safe and environmentally secure configuration of the 327 Facility. The issue of handling of RLW from the 327 Facility (assuming the 34O Facility is not available to accept the RLW) has been conceptually examined in at least two earlier engineering studies (Parsons 1997a and Hobart l997). Each study identified a similar preferred alternative that included modifying the 327 Facility RLWS handling systems to provide a truck load-out station, either within the confines of the facility or exterior to the facility. The alternatives also maximized the use of existing piping, tanks, instrumentation, controls and other features to minimize costs and physical changes. An issue discussed in each study involved the anticipated volume of the RLW stream. Estimates ranged between 113,550 and 387,500 liters in the earlier studies. During the development of the 324/327 Building Stabilization/Deactivation Project Management Plan, the lower estimate of approximately 113,550 liters was confirmed and has been adopted as the baseline for the 327 Facility RLW stream. The goal of this engineering study is to reevaluate the existing preferred alternative and select a new preferred alternative, if appropriate. Based on the new or confirmed preferred alternative, this study will also provide a conceptual design and cost estimate for required modifications to the 327 Facility to allow removal of RLWS and treatment of the RLW generated during deactivation

  7. 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...

  8. 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

  9. 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

  10. Food consumption data needs for food and agricultural policy.

    Science.gov (United States)

    Myers, L H

    1994-09-01

    Food and agricultural policy strives to provide stable, safe, nutritional, and affordable food supplies with policies on farm income, low-income food security, food safety (including nutritional risk), and nutrition education. For each policy area, comparisons are made between food consumption data needs and information currently collected with four human nutrition monitoring system components administered by the U.S. Department of Agriculture. Identified data gaps become the basis for recommendations for future data needs. Food consumption data are essential to management of programs. However, many food safety and nutritional well-being issues require specific food product consumption data for high risk groups. Sampling procedures are often too aggregate to meet these needs. Food consumed away-from-home is not well measured, yet this market segment now accounts for about half of all consumer food expenditures. Surveys should be designed to provide complementary and additive data. A premium should be placed on standardizing household description variables to enable "splicing" together data from different surveys. Survey continuity across time is essential. Data collection should be planned with funding limitations and respondent burden in mind so that a balance is achieved between survey objectives and the practical constraints of obtaining accurate data.

  11. 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)

  12. SRTC criticality technical review: Nuclear Criticality Safety Evaluation 93-18 Uranium Solidification Facility's Waste Handling Facility

    International Nuclear Information System (INIS)

    Rathbun, R.

    1993-01-01

    Separate review of NMP-NCS-930058, open-quotes Nuclear Criticality Safety Evaluation 93-18 Uranium Solidification Facility's Waste Handling Facility (U), August 17, 1993,close quotes was requested of SRTC Applied Physics Group. The NCSE is a criticality assessment to determine waste container uranium limits in the Uranium Solidification Facility's Waste Handling Facility. The NCSE under review concludes that the NDA room remains in a critically safe configuration for all normal and single credible abnormal conditions. The ability to make this conclusion is highly dependent on array limitation and inclusion of physical barriers between 2x2x1 arrays of boxes containing materials contaminated with uranium. After a thorough review of the NCSE and independent calculations, this reviewer agrees with that conclusion

  13. Is barley malt safe as a food ingredient?

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Olesen, P. A.

    hydrocarbons (PAH) are such process contaminants previously identified in e.g. smoked fish [3]. Germinated barley is smoke treated and for many whisky malt dried over peat-fuelled furnace for flavour addition probably with increased health risks for spent grain consumers as a result. To evaluate our concern we...... for animal feed and recently the high nutritive value has made it feasible as bread flour supplement [1] and therefore human food. Process contamination such as the genotoxic acrylamide formed due to Maillard reactions between reducing sugars and amino acids at raised temperature could appear during drying...

  14. “Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

    Energy Technology Data Exchange (ETDEWEB)

    Bordeleau, Serge, E-mail: Serge.Bordeleau@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Asselin, Hugo, E-mail: Hugo.Asselin@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); and others

    2016-09-15

    Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

  15. “Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

    International Nuclear Information System (INIS)

    Bordeleau, Serge; Asselin, Hugo

    2016-01-01

    Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

  16. Analysis of ITER upper port plug remote handling maintenance scenarios

    International Nuclear Information System (INIS)

    Koning, J.F.; Baar, M.R. de; Elzendoorn, B.S.Q.; Heemskerk, C.J.M.; Ronden, D.M.S.; Schuth, W.J.

    2012-01-01

    Highlights: ► Remote Handling Study Centre: providing RH compatibility analysis. ► Simulation: virtual reality including kinematics and realtime physics simulator. ► Applied on analysis of RH compatibility of Upper Launcher component replacement. ► Resulting in lowered maintenance procedure time and lessons learned. - Abstract: The ITER tokamak has a modular design, with port plugs, blanket modules and divertor cassettes. This set-up allows for maintenance of diagnostics, heating systems and first wall elements. The maintenance can be done in situ, or in the Hot Cell. Safe and effective remote handling (RH) will be ensured by the RH requirements and standards. Compliance is verified through remote handling compatibility assessments at the ITER Design Review milestones. The Remote Handling Study Centre at FOM Institute DIFFER is created to study ITER RH maintenance processes at different levels of complexity, from relatively simple situational awareness checks using snap-shots in the CAD system, time studies using virtual reality (VR) animations, to extensive operational sequence validation with multiple operators in real-time. The multi-operator facility mimics an RH work-cell as presently foreseen in the ITER RH control room. Novel VR technology is used to create a realistic setting in which a team of RH operators can interact with virtual ITER environments. A physics engine is used to emulate real-time contact interaction as to provide realistic haptic feed-back. Complex interactions between the RH operators and the control room system software are tested. RH task performance is quantified and operational resource usage estimated. The article provides a description and lessons learned from a recent study on replacement of the Steering Mirror Assembly on the ECRH (Electron Cyclotron Resonance Heating) Upper Launcher port plug.

  17. Analysis of ITER upper port plug remote handling maintenance scenarios

    Energy Technology Data Exchange (ETDEWEB)

    Koning, J.F., E-mail: j.f.koning@heemskerk-innovative.nl [FOM Institute DIFFER - Dutch Institute for Fundamental Energy Research, Association EURATOM-FOM, Partner in the Trilateral Euregio Cluster and ITER-NL, PO Box 1207, 3430 BE Nieuwegein (Netherlands); Baar, M.R. de; Elzendoorn, B.S.Q. [FOM Institute DIFFER - Dutch Institute for Fundamental Energy Research, Association EURATOM-FOM, Partner in the Trilateral Euregio Cluster and ITER-NL, PO Box 1207, 3430 BE Nieuwegein (Netherlands); Heemskerk, C.J.M. [Heemskerk Innovative Technology, Noordwijk (Netherlands); Ronden, D.M.S.; Schuth, W.J. [FOM Institute DIFFER - Dutch Institute for Fundamental Energy Research, Association EURATOM-FOM, Partner in the Trilateral Euregio Cluster and ITER-NL, PO Box 1207, 3430 BE Nieuwegein (Netherlands)

    2012-08-15

    Highlights: Black-Right-Pointing-Pointer Remote Handling Study Centre: providing RH compatibility analysis. Black-Right-Pointing-Pointer Simulation: virtual reality including kinematics and realtime physics simulator. Black-Right-Pointing-Pointer Applied on analysis of RH compatibility of Upper Launcher component replacement. Black-Right-Pointing-Pointer Resulting in lowered maintenance procedure time and lessons learned. - Abstract: The ITER tokamak has a modular design, with port plugs, blanket modules and divertor cassettes. This set-up allows for maintenance of diagnostics, heating systems and first wall elements. The maintenance can be done in situ, or in the Hot Cell. Safe and effective remote handling (RH) will be ensured by the RH requirements and standards. Compliance is verified through remote handling compatibility assessments at the ITER Design Review milestones. The Remote Handling Study Centre at FOM Institute DIFFER is created to study ITER RH maintenance processes at different levels of complexity, from relatively simple situational awareness checks using snap-shots in the CAD system, time studies using virtual reality (VR) animations, to extensive operational sequence validation with multiple operators in real-time. The multi-operator facility mimics an RH work-cell as presently foreseen in the ITER RH control room. Novel VR technology is used to create a realistic setting in which a team of RH operators can interact with virtual ITER environments. A physics engine is used to emulate real-time contact interaction as to provide realistic haptic feed-back. Complex interactions between the RH operators and the control room system software are tested. RH task performance is quantified and operational resource usage estimated. The article provides a description and lessons learned from a recent study on replacement of the Steering Mirror Assembly on the ECRH (Electron Cyclotron Resonance Heating) Upper Launcher port plug.

  18. A View of Food Security through A Policy Coherent Lens

    DEFF Research Database (Denmark)

    Robertson, Aileen

    2014-01-01

    Member States “Food and nutrition security exists when all people at all times have physical, social and economic access to food, which is safe and consumed in sufficient quantity and quality to meet their dietary needs and food preferences, and is supported by an environment of adequate sanitation...... by increasing availability, affordability and consumption of biodiverse, safe, nutritious foods aligned with dietary recommendations and environmental sustainability.  Given that the number of chronically undernourished (stunted) could double over next 15 years, the Post-2015 Agenda and its Poverty Reduction......The term “food and nutrition security” reflects the multisector collaboration needed between those working with food security and nutrition security. The term expresses an integrated development goal to help guide implementation of policy and cost-effective programmatic action: As agreed by FAO...

  19. Waste Handling Equipment Development Test and Evaluation Study

    International Nuclear Information System (INIS)

    R.L. Tome

    1998-01-01

    The purpose of this study is to identify candidate Monitored Geologic Repository (MGR) surface waste handling equipment for development testing. This study will also identify strategies for performing the development tests. Development testing shall be implemented to support detail design and reduce design risks. Development testing shall be conducted to confirm design concepts, evaluate alternative design concepts, show the availability of needed technology, and provide design documentation. The candidate equipment will be selected from MGR surface waste handling equipment that is the responsibility of the Management and Operating Contractor (M and O) Surface Design Department. The equipment identified in this study is based on Viability Assessment (VA) design. The ''Monitored Geologic Repository Test and Evaluation Plan'' (MGR T and EP), Reference 5.1, was used as a basis for this study. The MGR T and EP reflects the extent of test planning and analysis that can be conducted, given the current status of the MGR requirements and latest VA design information. The MGR T and EP supports the appropriate sections in the license application (LA) in accordance with 10 CFR 60.2 1(c)(14). The MGR T and EP describes the following test activities: site characterization to confirm, by test and analysis, the suitability of the Yucca Mountain site for housing a geologic repository; development testing to investigate and document design concepts to reduce risk; qualification testing to verify equipment compliance with design requirements, specifications, and regulatory requirements; system testing to validate compliance with MGR requirements, which include the receipt, handling, retrieval, and disposal of waste; periodic performance testing to verify preclosure requirements and to demonstrate safe and reliable MGR operation; and performance confirmation modeling, testing, and analysis to verify adherence to postclosure regulatory requirements. Development test activities can be

  20. 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...

  1. Food irradiation: the 'experts' choice

    International Nuclear Information System (INIS)

    Watts, P.

    1990-01-01

    The UK Government has decided to lift the ban on food irradiation. The proponents of food irradiation claim it is an effective and safe means of preserving food, at minimum risk to the public. However, the prospect of irradiated food being on the shelves has created considerable opposition from environmental, consumer, public health groups and trade unions. The long list of unanswered health and safety questions means the public could be exposed to a whole new range of risks. The consumer is justified as saying ''if food has to be irradiated, what was wrong with it, good food does not need irradiating''. The answer to food contamination is improved hygiene and training in farm, factory and shop. (author)

  2. 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 ...

  3. Exploring origin of food as a source of meanings for Finnish consumers: A qualitative comparison of meanings in Swedish, German and French food

    OpenAIRE

    Luomala, Harri

    2004-01-01

    The findings show that Finnish consumers attach partly overlapping partly distinct cognitive, affective, and normative meanings to Swedish, German, and French food. Swedish and French foods are perceived healthier than German food. Finnish consumers also think that Swedish and French food is of high quality, safe and pure while in the case of German food consumers were more doubtful.

  4. Safety Analysis of 'Older/Aged' Handling and Transportation Equipment for Heavy Loads, Radioactive Waste and Materials in Accordance with German Nuclear Standards KTA 3902, 3903 and 3905

    International Nuclear Information System (INIS)

    Macias, P.; Prucker, E.; Stang, W.

    2006-01-01

    The purpose of this paper is to present a general safety analysis of important handling and transportation processes and their related equipment ('load chains' consisting of cranes, load-bearing equipment and load-attaching points). This project was arranged by the responsible Bavarian ministry for environment, health and consumer protection (StMUGV) in agreement with the power plant operators of all Bavarian nuclear power plants to work out potential safety improvements. The range of the equipment (e.g. reactor building, crane, refuelling machine, load-bearing equipment and load-attaching points) covers the handling and transportation of fuel elements (e. g. with fuel flasks), heavy loads (e.g. reactor pressure vessel closure head, shielding slabs) and radioactive materials and waste (e.g. waste flasks, control elements, fuel channels, structure elements). The handling equipment was subjected to a general safety analysis taking into account the ageing of the equipment and the progress of standards. Compliance with the current valid requirements of the state of science and technology as required by German Atomic Act and particularly of the nuclear safety KTA-standards (3902, 3903 and 3905) was examined. The higher protection aims 'safe handling and transportation of heavy loads and safe handling of radioactive materials and waste' of the whole analysis are to avoid a criticality accident, the release of radioactivity and inadmissible effects on important technical equipment and buildings. The scope of the analysis was to check whether these protection aims were fulfilled for all important technical handling and transportation processes. In particularly the design and manufacturing of the components and the regulations of the handling itself were examined. (authors)

  5. Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish

    OpenAIRE

    Felice, Renee Jacqueline

    2011-01-01

    Numerous food-borne illnesses are associated with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling and preparing seafood. The 2009 FDA Food Code suggests intact fish and shellfish should be cooked to an internal temperature of 63°C to target Salmonella spp. Selected fish and shellfish were cooked to 64°C ± 1 and 74°C ± 1 and evaluated for consumer acceptability, characteristics of doneness at temperature endpoints...

  6. 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...

  7. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food-on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods. 14 refs, 4 tabs

  8. Social and environmental determinants, household food insecurity

    OpenAIRE

    Graça, Pedro; Gregório, Maria João

    2015-01-01

    Food security is defined as a situation that exists when “all people, at all times, have physical and economic access to sufficient, safe and nutritious food to maintain a healthy and active life. It is a multilevel concept, which includes four main dimensions: availability related to food supply; accessibility in order to ensure the physical and economic access to food; adequacy to meet nutritional needs in quantity and quality while respecting individual food preferences and cultural issues...

  9. 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.

  10. PERKEMBANGAN DAN PROSPEK PROSES RADIASI PANGAN DI INDONESIA [Development and Prospect of Food Radiation Processing in Indonesia

    Directory of Open Access Journals (Sweden)

    Zubaidah Irawati

    2008-12-01

    Full Text Available Several factors such as insufficient harvesting and handling methods as well as inadequate methods of storage and distribution, poor processing techniques and poor quality of raw materials used in making ready to eat foods may lead to the cumulative causes of food borne illness particularly in developing countries. Public trend in the world nowadays are demanding access to more and more fresh eating products practical but nutritious, safe and preferably processed under non thermal treatments. The new and emerging post harvest technologies in controlling pathogen and maintaining quality of food products is ionizing radiation, because it is applicable for almost all type of foods without impairing the overall quality as well as sensory attributes. The foods either fresh, dried, or ready to eat meals in the packages can be exposed to ionizing radiation for different purposes such as quarantine measures, control of sprouting and germination, shelf-life extension of perishable foods, delaying ripening and aging of fruits and vegetables, destruction of parasites and harmful pathogenic microorganisms. International trade of agricultural commodities opens the possibility of the movement of pests such as insects from country to country. The countries involve in this business have established laws and regulations, including international trade regulation of irradiated foods, in order to minimize the risk and trade barrier. The future of food irradiation is filled with promise although the needs for this technique relates to consumer acceptance. Consumers will grow to appreciate the technology for the lifesaving and good food availability. It should be kept in mind that irradiation is controlling contamination and it does not prevent it.

  11. Bioregenerative Life Support Systems Test Complex (Bio-Plex) Food Processing System: A Dual System

    Science.gov (United States)

    Perchonok, Michele; Vittadini, Elena; Peterson, Laurie J.; Swango, Beverly E.; Toerne, Mary E.; Russo, Dane M. (Technical Monitor)

    2001-01-01

    A Bioregenerative Life Support Test Complex, BIO-Plex, is currently being constructed at the Johnson Space Center (JSC) in Houston, TX. This facility will attempt to answer the questions involved in developing a lunar or planetary base. The Food Processing System (FPS) of the BIO-Plex is responsible for supplying food to the crew in coordination with the chosen mission scenario. Long duration space missions require development of both a Transit Food System and of a Lunar or Planetary Food System. These two systems are intrinsically different since the first one will be utilized in the transit vehicle in microgravity conditions with mostly resupplied foods, while the second will be used in conditions of partial gravity (hypogravity) to process foods from crops grown in the facility. The Transit Food System will consist of prepackaged food of extended shelf life. It will be supplemented with salad crops that will be consumed fresh. Microgravity imposes significant limitation on the ability to handle food and allows only for minimal processing. The challenge is to develop food systems similar to the International Space Station or Shuttle Food Systems but with a shelf life of 3 - 5 years. The Lunar or Planetary Food System will allow for food processing of crops due to the presence of some gravitational force (1/6 to 1/3 that of Earth). Crops such as wheat, soybean, rice, potato, peanut, and salad crops, will be processed to final products to provide a nutritious and acceptable diet for the crew. Not only are constraints imposed on the FPS from the crops (e.g., crop variation, availability, storage and shelf-life) but also significant requirements are present for the crew meals (e.g., RDA, high quality, safety, variety). The FPS becomes a fulcrum creating the right connection from crops to crew meals while dealing with issues of integration within a closed self-regenerative system (e.g., safe processing, waste production, volumes, air contaminations, water usage, etc

  12. Application of remote handling compatibility on ITER plant

    International Nuclear Information System (INIS)

    Sanders, S.; Rolfe, A.; Mills, S.F.; Tesini, A.

    2011-01-01

    The ITER plant will require fully remote maintenance during its operational life. For this to be effective, safe and efficient the plant will have to be developed in accordance with remote handling (RH) compatibility requirements. A system for ensuring RH compatibility on plant designed for Tokamaks was successfully developed and applied, inter alia, by the authors when working at the JET project. The experience gained in assuring RH compatibility of plant at JET is now being applied to RH relevant ITER plant. The methodologies required to ensure RH compatibility of plant include the standardization of common plant items, standardization of RH features, availability of common guidance on RH best practice and a protocol for design and interface review and approval. The protocol in use at ITER is covered by the ITER Remote Maintenance Management System (IRMMS) defines the processes and utilization of management controls including Plant Definition Forms (PDF), Task Definition Forms (TDFs) and RH Compatibility Assessment Forms (RHCA) and the ITER RH Code of Practice. This paper will describe specific examples where the authors have applied the methodology proven at JET to ensure remote handling compatibility on ITER plant. Examples studied are: ·ELM coils (to be installed in-vessel behind the Blanket Modules) - handling both in-vessel, in Casks and at the Hot Cell as well as fully remote installation and connection (mechanical and electrical) in-vessel. ·Neutral beam systems (in-vessel and in the NB Cell) - beam sources, cesium oven, beam line components (accessed in the NB Cell) and Duct Liner (remotely replaced from in-vessel). ·Divertor (in-vessel) - cooling pipe work and remotely operated electrical connector. The RH compatibility process can significantly affect plant design. This paper should therefore be of interest to all parties who develop ITER plant designs.

  13. 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

  14. Work-related musculoskeletal risks associated with nurses and nursing assistants handling overweight and obese patients: A literature review.

    Science.gov (United States)

    Choi, Sang D; Brings, Kathryn

    2015-01-01

    Nurses and nursing assistants are susceptible to work-related musculoskeletal disorders and injuries (WMSDs) due to the increase in overweight and obese patients they are handling on a daily basis. This study aimed to review work-related musculoskeletal hazards and risks associated with handling overweight and obese patients, and summarize the recommended interventions to mitigate musculoskeletal concerns among nurses and nursing assistants. Approximately 350 publications were initially screened and 22 refereed articles were used to synthesize for this study on the bases of inclusion/exclusion relevance and strength of evidence on overweight or obese patient handling. Evidence suggested that the work-related musculoskeletal risks among nurses and nursing assistants included sprains/strains, low back pain, wrist, knee and shoulder injuries. The findings indicated that the WMSD risks increased when nurses and nursing assistants were manually moving or lifting patients, especially when the patients were overweight or obese. The recommended solutions included the lifting/transfer equipment and devices, ergonomic assessments and controls, no-lift policies, and training and education. To alleviate the risk of musculoskeletal disorders and injuries among nurses and nursing assistants handling overweight or obese patients, additional research and development into what safe patient handling interventions suit this growing population needs to be addressed.

  15. Food irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    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. (orig.) With 4 figs., 1 tab [de

  16. 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)

  17. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

    OpenAIRE

    Dwivedi, Sangam L.; van Bueren, Edith T. Lammerts; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D.; Ortiz Rios, Rodomiro Octavio

    2017-01-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar di...

  18. 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.

  19. Role of non-destructive examinations in leak testing of glove boxes for industrial scale plutonium handling at nuclear fuel fabrication facility along with case study

    International Nuclear Information System (INIS)

    Aher, Sachin

    2015-01-01

    Non Destructive Examinations has the prominent role at Nuclear Fuel Fabrication Facilities. Specifically NDE has contributed at utmost stratum in Leak Testing of Glove Boxes and qualifying them as a Class-I confinement for safe Plutonium handling at industrial scale. Advanced Fuel Fabrication Facility, BARC, Tarapur is engaged in fabrication of Plutonium based MOX (PuO 2 , DDUO 2 ) fuel with different enrichments for first core of PFBR reactor. Alpha- Leak Tight Glove Boxes along with HEPA Filters and dynamic ventilation form the promising engineering system for safe and reliable handling of plutonium bearing materials considering the radiotoxicity and risk associated with handling of plutonium. Leak Testing of Glove Boxes which involves the leak detection, leak rectification and leak quantifications is major challenging task. To accomplish this challenge, various Non Destructive Testing methods have assisted in promising way to achieve the stringent leak rate criterion for commissioning of Glove Box facilities for plutonium handling. This paper highlights the Role of various NDE techniques like Soap Solution Test, Argon Sniffer Test, Pressure Drop/Rise Test etc. in Glove Box Leak Testing along with procedure and methodology for effective rectification of leakage points. A Flow Chart consisting of Glove Box leak testing procedure starting from preliminary stage up to qualification stage along with a case study and observations are discussed in this paper. (author)

  20. 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.

  1. Economic aspects of provision country household with food

    OpenAIRE

    Brunšek, Urška

    2016-01-01

    Food provides us satisfaction for our basic needs. We can buy or produce food, which is healthy and safe. Production of food can provide satisfaction for food for household or local population, such food is also easy to get. The purpose of diploma is to determinate if household save money with producing food and how much is it. I have analysed self providing rural household.. I collected information about quantity and sort of produced food and gained prices on the current market. This way ...

  2. Detection of food treated with ionizing radiation

    International Nuclear Information System (INIS)

    Delincee, H.

    1998-01-01

    Treatment of food with ionizing energy-'food irradiation'- is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpose labelling is indispensable. In order to check compliance with existing regulations, detection of radiation treatment by analysing the food itself is highly desirable. Significant progress has been made in recent years in developing analytical detection methods utilizing changes in food originating from the radiation treatment

  3. 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.

  4. 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....

  5. FOOD SAFETY CONTROL SYSTEM IN CHINA

    Institute of Scientific and Technical Information of China (English)

    Liu Wei-jun; Wei Yi-min; Han Jun; Luo Dan; Pan Jia-rong

    2007-01-01

    Most countries have expended much effort to develop food safety control systems to ensure safe food supplies within their borders. China, as one of the world's largest food producers and consumers,pays a lot of attention to food safety issues. In recent years, China has taken actions and implemented a series of plans in respect to food safety. Food safety control systems including regulatory, supervisory,and science and technology systems, have begun to be established in China. Using, as a base, an analysis of the current Chinese food safety control system as measured against international standards, this paper discusses the need for China to standardize its food safety control system. We then suggest some policies and measures to improve the Chinese food safety control system.

  6. 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 ...

  7. Using long-acting beta2-agonists safely: What will be the impact of the US Food and Drug Administration's panel recommendations?

    Science.gov (United States)

    Smart, Brian A

    2009-01-01

    The US Food and Drug Administration (FDA) has launched an investigation into the safety of long-acting beta(2)-agonists (LABAs). While the impact of this investigation is yet to be seen, clinicians should be circumspect in the use of these agents and prescribe them according to the recommendations of current asthma guidelines, informing patients and their caretakers about potential risks. As clinical trials attempt to address the question of whether LABAs are safe for use in pediatric and adult populations, current data provide no clear answers. A special hearing of the FDA's Pulmonary-Allergy Drugs Advisory Committee, Drug Safety and Risk Management Advisory Committee, and Pediatric Advisory Committee attempted to seek consensus on the matter as it reviewed the results of controlled clinical trials and conducted a benefit:risk assessment of LABAs to make recommendations on their safety.

  8. A prospective three-step intervention study to prevent medication errors in drug handling in paediatric care.

    Science.gov (United States)

    Niemann, Dorothee; Bertsche, Astrid; Meyrath, David; Koepf, Ellen D; Traiser, Carolin; Seebald, Katja; Schmitt, Claus P; Hoffmann, Georg F; Haefeli, Walter E; Bertsche, Thilo

    2015-01-01

    To prevent medication errors in drug handling in a paediatric ward. One in five preventable adverse drug events in hospitalised children is caused by medication errors. Errors in drug prescription have been studied frequently, but data regarding drug handling, including drug preparation and administration, are scarce. A three-step intervention study including monitoring procedure was used to detect and prevent medication errors in drug handling. After approval by the ethics committee, pharmacists monitored drug handling by nurses on an 18-bed paediatric ward in a university hospital prior to and following each intervention step. They also conducted a questionnaire survey aimed at identifying knowledge deficits. Each intervention step targeted different causes of errors. The handout mainly addressed knowledge deficits, the training course addressed errors caused by rule violations and slips, and the reference book addressed knowledge-, memory- and rule-based errors. The number of patients who were subjected to at least one medication error in drug handling decreased from 38/43 (88%) to 25/51 (49%) following the third intervention, and the overall frequency of errors decreased from 527 errors in 581 processes (91%) to 116/441 (26%). The issue of the handout reduced medication errors caused by knowledge deficits regarding, for instance, the correct 'volume of solvent for IV drugs' from 49-25%. Paediatric drug handling is prone to errors. A three-step intervention effectively decreased the high frequency of medication errors by addressing the diversity of their causes. Worldwide, nurses are in charge of drug handling, which constitutes an error-prone but often-neglected step in drug therapy. Detection and prevention of errors in daily routine is necessary for a safe and effective drug therapy. Our three-step intervention reduced errors and is suitable to be tested in other wards and settings. © 2014 John Wiley & Sons Ltd.

  9. Light water ultra-safe plant concept: First annual report

    International Nuclear Information System (INIS)

    Klevans, E.

    1987-01-01

    Since the accident at Three Mile Island (TMI) Penn State Nuclear Engineering Department Faculty and Staff have considered various methods to improve already safe reactor designs and public perception of the safety of Nuclear Power. During the last year, the Department of Energy funded the study of a plant reconfiguration originally proposed by M.A. Shultz. This report presents the status of the project at the end of the first year. A broad set of specifications to improve safety and public perception were set forth and the realization of these goals is achieved in a plant design named, ''The Light Water Ultra-Safe Plant Concept.'' The most significant goals of the concept address the station black-out problem and simplification of required operator actions during abnormal situations. These goals are achieved in the Ultra-Safe Concept by addition of an in-containment atmospheric tank containing a large quantity of cool water, replacement of the conventional PWR pressurizer system with a pressurizing pump, internal emergency power generation, and arrangement of components to utilize natural circulation at shut-down. The first year effort included an evaluation of the normal operation characteristics of the primary system pressurizing concept, evaluating parameters and modeling for analysis of the shutdown scenario, design of a low power density core, design of a low-pressure waste handling system, arrangement of a drainage system for pipe break considerations, and failure modes and effects analysis

  10. Food Safety in the Context of the European Union

    Directory of Open Access Journals (Sweden)

    Vasile

    2018-02-01

    Full Text Available Food safety is a component of food security. According to Codex Alimentarius, food safety is “assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use”. Food products ‒ processed or fresh ‒ sold to final consumers must not affect their health as a result of direct consumption or processing, depending on the intended purpose of each. In order for a food product ‒ unprocessed, partially or totally processed or newly created ‒ to be safe, it must necessarily fulfil three conditions: to have innocuousness, to be salubrious, not to endanger the human body, that is the normal and healthy consumer; to have nutritional and energy value; food nutrients to be available for the body. Both the European and the national general regulatory frameworks on food safety set the consumer’s right to a safe diet. The normative acts adopted by the European Union (EU are aimed at harmonizing national food safety standards so that the free movement of food products can be achieved as efficiently as possible. In this respect, the European Union has developed a rich legislative body on food safety, animal health and welfare, and plant health, which is binding in all EU countries.

  11. Atoms for Food and Nutrition: Application of Nuclear Techniques in Food and Agriculture

    International Nuclear Information System (INIS)

    Esilaba, A.O.

    2017-01-01

    KALRO is a corporate body created under the Kenya Agricultural and Livestock Research Act of 2013 to establish suitable legal and institutional frameworks for coordination of agricultural research in Kenya. It promote, streamline, co-ordinate and regulate research in crops, livestock, genetic resources and biotechnology and animal diseases. To expedite equitable access to research information, resources and technologies and promote the application of research findings and developed technologies in the field of agriculture and livestock. FAO's report identifies 15 trends and 10 challenges affecting the world's food systems. There are 10 key challenges that need to be addressed if we are to succeed in eradicating hunger and poverty, while making agriculture and food systems sustainable (FAO, 2017). Empowering small-scale farmers and providing them better access to information, markets and technologies is key to ensuring future food security. The mission of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is to support and promote the safe and appropriate use of nuclear and related technologies by the FAO/IAEA member states in food and agriculture, with the aim to contribute to peace, health and prosperity throughout the world, especially to global food security and sustainable agricultural development.Isotopic techniques are employed to monitor foods for contamination with agrochemicals -optimizing sample preparation by radioisotopes -detecting contaminant by electron capture detector. Both stable and radioactive isotopes can be used as tracers in soil and water management & crop nutrition. Through collaboration with IAEA, KALRO is now the center in Africa where new drip irrigation technologies are being evaluated. KALRO partners with IAEA to host fellowship training for scientists and technicians from African region on soil and water management, efficient irrigation technologies and nitrogen fertilizer use efficiency. There is need for

  12. 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.

  13. Energy Drinks and Food Bars: Power or Hype?

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Energy Drinks and Food Bars: Power or Hype? KidsHealth / ... nutritivas: ¿Energía o mera exageración? The Buzz on Energy Foods Energy drinks and nutrition bars often make ...

  14. Working safely with radioactive materials

    International Nuclear Information System (INIS)

    Davies, Wynne

    1993-01-01

    In common with exposure to many other laboratory chemicals, exposure to ionising radiations and to radioactive materials carries a small risk of causing harm. Because of this, there are legal limits to the amount of exposure to ionising radiations at work and special rules for working with radioactive materials. Although radiation protection is a complex subject it is possible to simplify to 10 basic things you should do -the Golden Rules. They are: 1) understand the nature of the hazard and get practical training; 2) plan ahead to minimise time spent handling radioactivity; 3) distance yourself appropriately from sources of radiation; 4) use appropriate shielding for the radiation; 5) contain radioactive materials in defined work areas; 6) wear appropriate protective clothing and dosimeters; 7) monitor the work area frequently for contamination control; 8) follow the local rules and safe ways of working; 9) minimise accumulation of waste and dispose of it by appropriate routes, and 10) after completion of work, monitor, wash, and monitor yourself again. These rules are expanded in this article. (author)

  15. Quantitative proteomics of food pathogenic Bacilli - a quest for biomarkers

    NARCIS (Netherlands)

    Stelder, S.K.

    2016-01-01

    Food manufacturers have a variety of methods at their disposal to ensure foods are microbially safe. However, due to increasing demands from consumers for minimally processed foods the severity of these treatments is frequently mild. Frequently being able to survive such treatments, bacteria of the

  16. Methods and apparatus for safely handling radioactive sources in measuring-while-drilling tools

    International Nuclear Information System (INIS)

    Wraight, P.D.

    1989-01-01

    This patent describes a method for removing a chemical radioactive source from a MWD tool which is coupled in a drill string supported by a drilling rig while a borehole is drilled and includes logging means for measuring formation characteristics in response to irradiation of the adjacent formations by the radioactive source during the drilling operation. The steps of the method are: halting the drilling operation and then removing the drill string from the borehole for moving the MWD tool to a work station at the surface where the source is at a safe working distance from the drilling rig and will be accessible by way of one end of the MWD tool; positioning a radiation shield at a location adjacent to the one end of the MWD tool where the shield is ready for receiving the source as it is moved away from the other end of the MWD tool and then moving the source away from the other end of the MWD tool for enclosing the source within the shield; and once the source is enclosed within the shield; removing the shield together with the enclosed source from the MWD tool for transferring the enclosed source to another work station

  17. Handling and processing of radioactive waste from nuclear applications

    International Nuclear Information System (INIS)

    2001-01-01

    The main objective of this report is to provide technical information and reference material on different steps and components of radioactive waste management for staff in establishments that use radionuclides and in research centres in Member States. It provides technical information on the safe handling, treatment, conditioning and storage of waste arising from the various activities associated with the production and application of radioisotopes in medical, industrial, educational and research facilities. The technical information cited in this report consists mainly of processes that are commercialised or readily available, and can easily be applied as they are or modified to solve specific waste management requirements. This report covers the sources and characteristics of waste and approaches to waste classification, and describes the particular processing steps from pretreatment until storage of conditioned packages

  18. 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.

  19. Addressing the risk of inadequate and excessive micronutrient intakes: traditional versus new approaches to setting adequate and safe micronutrient levels in foods

    Directory of Open Access Journals (Sweden)

    Maaike J. Bruins

    2015-01-01

    Full Text Available Fortification of foods consumed by the general population or specific food products or supplements designed to be consumed by vulnerable target groups is amongst the strategies in developing countries to address micronutrient deficiencies. Any strategy aimed at dietary change needs careful consideration, ensuring the needs of at-risk subgroups are met whilst ensuring safety within the general population. This paper reviews the key principles of two main assessment approaches that may assist developing countries in deciding on effective and safe micronutrient levels in foods or special products designed to address micronutrient deficiencies, that is, the cut-point method and the stepwise approach to risk–benefit assessment. In the first approach, the goal is to shift population intake distributions such that intake prevalences below the Estimated Average Requirement (EAR and above the Tolerable Upper Intake Level (UL are both minimized. However, for some micronutrients like vitamin A and zinc, a narrow margin between the EAR and UL exists. Increasing their intakes through mass fortification may pose a dilemma; not permitting the UL to be exceeded provides assurance about the safety within the population but can potentially leave a proportion of the target population with unmet needs, or vice versa. Risk–benefit approaches assist in decision making at different micronutrient intake scenarios by balancing the magnitude of potential health benefits of reducing inadequate intakes against health risks of excessive intakes. Risk–benefit approaches consider different aspects of health risk including severity and number of people affected. This approach reduces the uncertainty for policy makers as compared to classic cut-point methods.

  20. 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