The purpose of this master thesis is to compare the company ContiTrade Services s.r.o. with its competitors between the years 2011 and 2014 by creating a ranking of selected tyre services. This thesis is divided into a practical section and a theoretical section. In the theoretical section are shown basic terms related to the intercompany comparison, the principles of the strategic tool Balanced Scorecard, the chosen indicators for the ranking and the methods of creating a rank within the intercompany comparison. In the practical section a spread (ROE - re), ROE, ROA, ROS, a turnover, a net profit, the amount of subsidiaries, the amount of services, an increase of tangible assets and labour costs are the basis for creating a ranking. These indicators are divided into four section according to the strategic tool Balanced Scorecard. There has been also created a complex ranking between the years 2011 and 2014 based on the above listed indicators.

No description available.

A major cause of CO2 emissions today is fossil fuel vehicles, and lowering these emissions is of key importance, resulting in increasing electrification and hybridisation nowadays. Turbochargers have been used for a long time to recycle exhaust gas heat losses to improve engine performance by compressing the intake air. This thesis investigates a turbocharger with an added electric machine, to see if further energy can be recovered from these gasses, as well as how to control this machine for improved transients during acceleration and reduced turbo lag. A complete Simulink model is created of the system, comprised of a variable geometry turbine, compressor, cylinder, electric motor and battery model. This plant model is then evaluated on test cycles, which results in consistently lowered brake-specific fuel consumption and quicker responses at the cost of electric charge. The results show that an electrically assisted turbocharger poses as a feasible option for further improvements in fuel economy and performance during transients for spark ignited engines.

Listeriosis caused by Listeria monocytogenes (L. monocytogenes) has been of public concern since the 1980s. Among all the RTE food, deli meats are the major carrier for this pathogen. Eliminating or lowering the initial level of L. monocytogenes in RTE meat and poultry product in the plants is an important practice in reducing the risk of L. monocytogenes to the public due to the growth potential of L. monocytogenes in the RTE food product during storage. Research identifying the contamination at plants provided information for the Food Safety and Inspection Service (FSIS) to establish the Interim Final Rule, requiring the food processing plants that produce post-lethality exposed RTE meat and poultry product choose one of the three alternative plans to ensure good sanitation conditions during food processing or suppress the growth of L. monocytogenes during storage: post-processing treatment and use of growth inhibitor (Alternative1), post-processing alone (Alternative 2a) or use of growth inhibitor and sanitation program (Alternative 2b), and sanitation program alone (Alternative 3). This research developed a comprehensive model that simulated the entire processes of RTE food production, taking into account potential transfer and growth of L. monocytogenes in RTE meat and poultry products. This plant-to-consumption model analyzed the effectiveness of the three alternative processes on reducing the L. monocytogenes in the RTE food products and also investigated the optimal sampling and sanitizing program. Results showed that formulation of food products with growth inhibitor has the greatest impact on reducing the risk of L. monocytogenes, followed by the post-processing treatment and sanitation intervention. Risk can also be reduced depending on alternatives. For example, 70% reduction if all are switched to alternative 2b and 91% reduction if all are switched to Alternative 1, compared with the current alternative selection by food establishments. This study investigated several important factors in the sanitation program, analyzed the sensitivities of these factors, and proposed the reasonable improvement of the hold-and-test strategies by the plant-to-consumer mathematic model. Holding all the lots during the food contact surface (FCS) testing period instead of holding lots after finding the positive FCS would increase the detection rate of positive lots by three "times. These results may help the food establishments under Alternative 3 choosing the proper sampling and sanitation program or switching to Alternative 1 or 2. / Ph. D.

Dados mundiais apontam haver uma associação entre o aumento do comércio de vegetais minimamente processados prontos para o consumo (VPC) e o aumento da ocorrência de surtos de enfermidades transmitidas por alimentos. Durante o processamento industrial de VPC, a desinfecção é a principal etapa de inativação de micro-organismos patogênicos presentes, mas nessa etapa também pode ocorrer contaminação cruzada, com transferência de contaminantes de produtos contaminados para não-contaminados. Neste trabalho, foram coletadas informações sobre as práticas empregadas na etapa de desinfecção em dez importantes indústrias produtoras de VPC no Estado de São Paulo, avaliando-se, em seguida, a influência dessas práticas na qualidade microbiológica dos produtos e na inativação de Salmonella Typhimurium, bem como na ocorrência de contaminação cruzada por este patógeno. Um modelo de avaliação quantitativa de risco microbiológico foi elaborado para estimar o impacto da contaminação cruzada durante a etapa de desinfecção no risco de infecção por Salmonella devido ao consumo de VPC. Observou-se que, em todas as indústrias visitadas, a desinfecção dos vegetais era feita com produtos à base de cloro em concentrações de 50 a 240 mg/L, que resultava em redução de até 1,2 log na carga microbiana dos vegetais que entravam na linha de processamento. Ao avaliar a influência das características da água de processamento (pH, temperatura, concentração de matéria orgânica e concentração de dicloroisocianurato de sódio) e do tempo de contato entre a água clorada e os vegetais na redução de Salmonella, observou-se que a concentração do produto à base de cloro foi o parâmetro que apresentou maior influência (p<0.05). Concentrações de dicloroisocianurato de sódio acima de 10 mg/L foram necessárias para controle da contaminação cruzada durante a etapa de lavagem. O modelo de avaliação de risco construído indicou quantitativamente haver uma relação entre a concentração de dicloroisocianurato de sódio na água de desinfecção e o risco de ocorrência de surtos causados por Salmonella em VPC. Cenários simulando uso de dicloroisocianurato de sódio em concentrações abaixo de 5 mg/L indicaram que mais de 96% dos casos preditos de infecção por Salmonella poderiam ser atribuídos à ocorrência de contaminação cruzada, enquanto que em cenários com concentrações acima de 50 mg/L, casos de infecção devidos à contaminação cruzada não foram preditos. Estes resultados mostram que o controle da qualidade da água e o monitoramento da concentração de sanitizante na etapa de desinfecção são essenciais para evitar a ocorrência de contaminação cruzada e garantir a produção de VPC seguros para o consumo. / Surveillance data in several countries show an association between consumption of minimally processed ready-to-eat (RTE) vegetables and increased occurrence of foodborne diseases outbreaks. During RTE vegetables processing, washing-disinfection is the main step aiming to ensure inactivation of pathogenic microorganisms, but also is the step in which cross-contamination may occur, with transfer of contaminants from contaminated to non-contaminated products. In this study, we collected information on the practices employed during the washing-disinfection step in ten RTE vegetables processing plants located in the State of Sao Paulo, Brazil, and evaluated the influence of these washing practices on the microbial quality of the products and inactivation of Salmonella Typhimurium, as well as on the occurrence of cross-contamination by this pathogen. A quantitative microbial risk assessment model was built in order to estimate the impact of cross-contamination during the washing step on the risk of infection by Salmonella due to the consumption of RTE vegetables. In all visited processing plants, the disinfection step was done using chlorine-based products, in concentrations ranging from 50 to 240 mg/L, achieving a reduction of up to 1.2 log in the microbial load of vegetables entering the processing line. When the influence of washing water parameters (pH, temperature, organic load and sodium dichloroisocyanurate concentration) and time of contact between chlorinated water and vegetables on reduction of Salmonella were evaluated, sodium dichloroisocyanurate concentration influenced the most (p<0.05). Concentrations above 10 mg/L were necessary for avoiding cross-contamination during washing step. The risk assessment model indicated quantitatively a relationship between sodium dichloroisocyanurate concentration and the risk of illness caused by Salmonella in RTE vegetables. When simulation was done with less than 5 mg/L of sodium dichloroisocyanurate, most (>96%) of the illnesses arose from cross-contamination. However, when the concentration was 50 mg/L or higher, no illnesses arising from cross-contamination were predicted. These results show that controlling the quality of the water and monitoring the concentration of the sanitizer in the disinfection step are essential to avoid occurrence of cross contamination and ensure production of RTE vegetables that are safe for consumption.

Surtos e casos de listeriose reportados mundialmente e associados a produtos cárneos processados prontos para consumo podem ter sido causados pela contaminação cruzada com Listeria monocytogenes ocorrida durante a etapa de fatiamento destes produtos no varejo. Considerando o impacto da contaminação cruzada para a saúde pública, este trabalho teve por objetivo estudar a transferência de L. monocytogenes durante a etapa de fatiamento de rosbife do tipo \"caseiro\", simulando, em laboratório, cenários observados em estabelecimentos comerciais em relação às práticas adotadas durante o fatiamento. Objetivou-se também avaliar o papel do nível da contaminação do produto (baixo e alto) causador da contaminação experimental do fatiador na contaminação cruzada resultante, bem como avaliar se a exposição da cepa de L. monocytogenes a um sanitizante em concentração insuficiente para a sua eliminação influencia a contaminação cruzada observada. A contaminação do fatiador foi obtida por meio do fatiamento de peças de rosbife experimentalmente contaminadas com o patógeno por imersão em uma suspensão de L. monocytogenes contendo 8 log UFC/mL (alto nível de contaminação) e 4 log UFC/mL (baixo nível de contaminação). Os experimentos foram realizados até a obtenção de 200 fatias. As enumerações de L. monocytogenes nas fatias obtidas foram feitas empregando-se um método cultura-dependente (ISO 11290-2:1998) e um método qPCR, calculando-se também as taxas de transferência. Os resultados mostraram que a contaminação dos fatiadores resultou na transferência do patógeno até pelo menos a 120&#170; fatia de uma nova peça de rosbife fatiada posteriormente. Nos experimentos realizados com L. monocytogenes exposta ao sanitizante Oasis Compac 22 Quat em concentração insuficiente para sua eliminação, foi possível enumerar o patógeno até a 200ª fatia de rosbife obtida após a contaminação experimental do fatiador, independentemente do nível de contaminação da peça de rosbife usada para a contaminação do fatiador. Equações matemáticas resultantes, que descrevem os dados experimentais obtidos, apresentaram R2>0,7 e p<0,05, mostrando bom ajuste. Esses resultados ressaltam a importância de medidas para evitar a ocorrência de contaminação cruzada durante a etapa de fatiamento de produtos cárneos prontos para o consumo, bem como da higienização adequada dos equipamentos utilizados, de forma a fornecer produtos seguros para o consumidor. / Outbreaks and cases of listeriosis reported worldwide and associated to ready-to-eat meat products may have been caused by cross contamination with Listeria monocytogenes occurred during the slicing step of these products at retail. Considering the impact of cross-contamination to public health, this study aimed to study the transfer of L. monocytogenes during the slicing step of homemade type roast-beef simulating in the laboratory scenarios seen in commercial establishments. The study also aimed to evaluate the role of product contamination level (low and high) causing the experimental contamination of the slicer in the resulting cross-contamination and to evaluate if the exposure of the L. monocytogenes strain to a sanitizer in insufficient concentration for the elimination influences the observed cross-contamination. Contamination of the slicer was obtained through the slicing of roast-beef pieces experimentally contaminated with the pathogen by immersion in a suspension of L. monocytogenes containing 8 log CFU/ml (high contamination) and 4 log CFU/mL (low contamination). The experiments were carried out to obtain 200 slices. Enumerations of L. monocytogenes in the slices employed a culture-dependent method (ISO 11290-2: 1998) and qPCR method, also calculating transfer rates. The results showed that contamination of slicers resulted in the transfer of the pathogen to at least the 120th slice of a new piece of roast-beef sliced subsequently. In experiments conducted with L. monocytogenes exposed to the sanitizer Oasis Compac 22 Quat in insufficient concentration for its elimination, the pathogen could be enumerated until the 200th slice obtained after the slicer contamination, regardless of the contamination level of the roast beef used for contamination of the slicer. Mathematical equations describing the experimental data presented R2>0.7 and p<0.05, showing good fit. These results underscore the importance of measures to prevent the occurrence of cross contamination during the slicing step of ready-to-eat meat products, as well as the proper cleaning of the equipment used in order to provide safe products to the consumer.

A importância da Listeria monocytogenes como patógeno veiculado por alimentos, causador de grave quadro de infecção é bem conhecida. Devido a sua grande capacidade de sobrevivência às condições adversas do ambiente, o presente trabalho teve como objetivos verificar a freqüência de L. monocytogenes em mortadelas comercializadas no município de São Paulo, SP; avaliar o comportamento de 2 níveis de inóculos de L. monocytogenes frente ao processamento térmico de mortadelas de 2 formulações em diferentes condições de estocagem e avaliar o comportamento de L. monocytogenes naturalmente presente em mortadelas fatiadas, embaladas a vácuo, comercializadas e estocadas sob refrigeração, durante sua vida de prateleira. As amostras foram analisadas pelos métodos de Presença/Ausência ou NMP/g. Verificou-se que 26,7% das amostras de mortadelas analisadas foram positivas para L. monocytogenes. O processamento térmico convencional aplicado na cocção das mortadelas (74ºC no ponto mais frio) foi suficiente para redução dos inóculos em até 3 ciclos log independente da formulação do produto. A temperatura de estocagem, refrigeração ou temperatura ambiente, não interferiu na recuperação do microrganismo. Nas mortadelas fatiadas e embaladas a vácuo foi observado aumento médio de 2,5 ciclos log do NMP de L. monocytogeneslg durante a vida de prateleira do produto, com níveis de L. monocytogenes próximos a 2,0 log NMP/g no final da vida de prateleira do produto. De acordo com os resultados obtidos concluiu-se que L. monocytogenes é um patógeno freqüente em mortadelas; o tratamento térmico de mortadelas é suficiente para redução de até 3 ciclos logarítmicos de L. monocytogenes, não tendo sido observada presença do microrganismo durante estocagem por 30 dias e que mortadelas fatiadas e embaladas a vácuo mantidas sob refrigeração são susceptíveis a multiplicação de L. monocytogenes durante sua estocagem refrigerada, representando um risco à população susceptível. / L. monocytogenes is an important foodborne pathogen that can cause life threating infections. The importance of L. monocytogenes as a foodborne pathogen is well known. Its capacity to resist to adverse environmental conditions makes this microorganism a cause of concern for the food industry. The objectives of this study were to evaluate: the incidence of L. monocytogenes in mortadella samples commercialised in São Paulo, SP, BR; the behaviour of 2 leveis of L. monocytogenes during the processing of 2 formulations of the product stored at difterent conditions and the behaviour of indigenous L. monocytogenes present in vaccum-packed sliced mortadella during the shelf life of the product. Samples were analised by the Presence/Absence technique or By MPN. 26.7% of the mortadella samples were positive for L. monocytogenes. The conventional cooking process (74°C in the coldest point) was sufficient to reduce the population of the microorganism in up to 3 log and the formulation of the product did not interfere with this reduction. L. monocytogenes was not detected during storage of the product for up to 30 days under cold storage (5-8°C) or room temperature (25°C). The vaccum-packed sliced product showed a mean increase of 2.5 log of MPN/g during its shelf life with the bacterium reaching populations around 2 log MPN/g by the end of the período It could be concluded that L. monocytogenes is very frequent in mortadellas; for this product the cooking process is sufticient to reduce up to 3 log of L. monocytogenes. This microorganism could not be recovered during storage for up to 30 days, indicating no sub-Iethal damage. The vaccum-packed sliced product stored under refrigeration is susceptible to L. monocytogenes growth and can be considered risky to susceptible population.

Ridterapi har på senare tid börjat användas som en komplettarande behandlingsmetod för psykosocial problematik. I dagsläget finns ännu inte mycket forskning inom ämnet och behandlingsmetoden är vare sig speciellt känd eller etablerad. I denna uppsats görs en kartläggning av socialsekreterares uppfattning och kännedom om ridterapi. Undersökningen var i form av en enkät och genomfördes i Uppsala län där socialsekreterare som arbetar med placeringar på HVB-hem medverkade. Vi ville se om olika faktorer som exempelvis ett eget djurintresse, kunskap om behandlingsmetoden, kön och ålder kunde påverka deras inställning till ridterapi. Resultatet av undersökningen visade att våra respondenters generella attityd till behandligsmetoden var positiv och att de i hög grad kunde tänka sig att göra sådana placeringar och de olika faktorerna vi jämfört med i undersökningen påverkade inte resultatet nämnvärt. Dock visade det sig att det var många som inte kände till vad ridterapi var. / Recently it has been more common to use Equine assisted therapy (EAT) as a complementary treatment for psychosocial issues. Today, not much research has been done in this area and therapy method is neither known nor established. In this essay a survey has been done in the purpose to get a grip of social workers attitude toward and knowledge about EAT. The survey was performed in Uppsala County and social workers who put clients in care or residence homes (HVB) were queried. We wanted to investigate how different factors such as an interest in animals, knowledge about the therapy method, gender or age could affect the respondents attitude toward EAT. The result from our investigation has shown that our respondents had an overall positive attitude toward EAT and that they to a high degree would make such a placement. The different factors that we compared with did not affect the result in a high degree. However, our results also showed that the majority of our respondents did not know about EAT or what it can be used for.

Surtos e casos de listeriose reportados mundialmente e associados a produtos cárneos processados prontos para consumo podem ter sido causados pela contaminação cruzada com Listeria monocytogenes ocorrida durante a etapa de fatiamento destes produtos no varejo. Considerando o impacto da contaminação cruzada para a saúde pública, este trabalho teve por objetivo estudar a transferência de L. monocytogenes durante a etapa de fatiamento de rosbife do tipo \"caseiro\", simulando, em laboratório, cenários observados em estabelecimentos comerciais em relação às práticas adotadas durante o fatiamento. Objetivou-se também avaliar o papel do nível da contaminação do produto (baixo e alto) causador da contaminação experimental do fatiador na contaminação cruzada resultante, bem como avaliar se a exposição da cepa de L. monocytogenes a um sanitizante em concentração insuficiente para a sua eliminação influencia a contaminação cruzada observada. A contaminação do fatiador foi obtida por meio do fatiamento de peças de rosbife experimentalmente contaminadas com o patógeno por imersão em uma suspensão de L. monocytogenes contendo 8 log UFC/mL (alto nível de contaminação) e 4 log UFC/mL (baixo nível de contaminação). Os experimentos foram realizados até a obtenção de 200 fatias. As enumerações de L. monocytogenes nas fatias obtidas foram feitas empregando-se um método cultura-dependente (ISO 11290-2:1998) e um método qPCR, calculando-se também as taxas de transferência. Os resultados mostraram que a contaminação dos fatiadores resultou na transferência do patógeno até pelo menos a 120&#170; fatia de uma nova peça de rosbife fatiada posteriormente. Nos experimentos realizados com L. monocytogenes exposta ao sanitizante Oasis Compac 22 Quat em concentração insuficiente para sua eliminação, foi possível enumerar o patógeno até a 200ª fatia de rosbife obtida após a contaminação experimental do fatiador, independentemente do nível de contaminação da peça de rosbife usada para a contaminação do fatiador. Equações matemáticas resultantes, que descrevem os dados experimentais obtidos, apresentaram R2>0,7 e p<0,05, mostrando bom ajuste. Esses resultados ressaltam a importância de medidas para evitar a ocorrência de contaminação cruzada durante a etapa de fatiamento de produtos cárneos prontos para o consumo, bem como da higienização adequada dos equipamentos utilizados, de forma a fornecer produtos seguros para o consumidor. / Outbreaks and cases of listeriosis reported worldwide and associated to ready-to-eat meat products may have been caused by cross contamination with Listeria monocytogenes occurred during the slicing step of these products at retail. Considering the impact of cross-contamination to public health, this study aimed to study the transfer of L. monocytogenes during the slicing step of homemade type roast-beef simulating in the laboratory scenarios seen in commercial establishments. The study also aimed to evaluate the role of product contamination level (low and high) causing the experimental contamination of the slicer in the resulting cross-contamination and to evaluate if the exposure of the L. monocytogenes strain to a sanitizer in insufficient concentration for the elimination influences the observed cross-contamination. Contamination of the slicer was obtained through the slicing of roast-beef pieces experimentally contaminated with the pathogen by immersion in a suspension of L. monocytogenes containing 8 log CFU/ml (high contamination) and 4 log CFU/mL (low contamination). The experiments were carried out to obtain 200 slices. Enumerations of L. monocytogenes in the slices employed a culture-dependent method (ISO 11290-2: 1998) and qPCR method, also calculating transfer rates. The results showed that contamination of slicers resulted in the transfer of the pathogen to at least the 120th slice of a new piece of roast-beef sliced subsequently. In experiments conducted with L. monocytogenes exposed to the sanitizer Oasis Compac 22 Quat in insufficient concentration for its elimination, the pathogen could be enumerated until the 200th slice obtained after the slicer contamination, regardless of the contamination level of the roast beef used for contamination of the slicer. Mathematical equations describing the experimental data presented R2>0.7 and p<0.05, showing good fit. These results underscore the importance of measures to prevent the occurrence of cross contamination during the slicing step of ready-to-eat meat products, as well as the proper cleaning of the equipment used in order to provide safe products to the consumer.

L’imagerie fonctionnelle cérébrale détecte les changements hémodynamiques induits par un stimulus pour déterminer les zones d’activation neuronale. Plus particulièrement, l’imagerie BOLD en IRMf détecte les changements d’oxygénation du sang grâce aux propriétés paramagnétiques de la déoxyhémoglobine. L’oxygène n’est donc pas uniquement un substrat énergétique pour le tissu neuronal, il joue également un rôle majeur dans l’imagerie noninvasive du cerveau humain. Au cours de ma thèse, j’ai tout d’abord participé à la mise au point d’une nouvelle technique non-invasive d’imagerie de l’oxygène dans le cerveau d’animaux anesthésiés. Couplant un nouveau senseur phosphorescent de l’oxygène (Finikova et al., 2008) et la microscopie biphotonique, cette approche permet à la fois de cartographier l’oxygène en 3D avec une résolution spatiale et temporelle jusqu’alors inégalée, mais aussi de suivre simultanément l’oxygène et le flux sanguin dans les capillaires cérébraux au repos ou lors d’une activation neuronale (Lecoq et al., 2011). Tirant profit des nouvelles possibilités de cette technique, nous avons alors démontré: • la présence d’un shunt artério-veineux uniquement basé sur la diffusion de l’oxygène. Ce résultat, obtenu chez le rat dans la couche la plus superficielle du bulbe olfactif: la couche du nerf (ONL), confirme que l’oxygène ne diffuse pas uniquement à partir des capillaires et démontre que les artérioles contribuent significativement à l’oxygénation du tissu cérébral. Il démontre également qu’il n’est pas possible de déterminer ni la Po2 capillaire ni la Po2 tissulaire à partir de la Po2 veineuse. • l’existence de transitoires de Po2 associés à chaque globule rouge dans le compartiment capillaire, appelés EATs (erythrocyte-associated transients) (Hellums, 1977; Cabrales and Intaglietta, 2007). En bref, de part leur diamètre supérieur à celui de la lumière d’un capillaire, les globules rouges passent un à un dans la lumière des capillaires, laissant entre eux un espace de plasma. Cependant, la faible solubilité de l’oxygène dans le plasma crée une barrière à la diffusion, ce qui se traduit par une inhomogénéité de la Po2 capillaire: celle-ci est élevée au bord du globule rouge et décroit avec la distance pour atteindre un minimum à mi-distance entre deux globule rouges. Poursuivant l’étude des EATs (Parpaleix et al., 2013), nous avons observé les points suivants: • La Po2 tissulaire dans l’environnement immédiat d’un capillaire peut être déterminée à partir de la Po2 vasculaire à mi-distance entre deux érythrocytes. Ce résultat est intéressant en ce qu’il permettra d’effectuer des mesures non invasives de Po2 tissulaire, utile notamment chez l’animal éveillé. • L’amplitude des EATs est si large (35 mmHg en moyenne) que la Po2 capillaire moyenne ne reflète en rien la saturation en oxygène de l’hémoglobine. • Une empreinte filtrée des EATs vasculaires est détectable dans le tissu (_5 mmHg d’amplitude). • Au cours d’une stimulation neuronale, une diminution de la Po2 capillaire moyenne peut être détectée avant l’hyperémie fonctionnelle, un résultat jusqu’à présent controversé dans le domaine de l’imagerie BOLD en IRMf, mais important en ce que ce dip pourrait être un rapporteur très résolutif de l’activation neuronale. Parmi les questions restant en suspens et pouvant être étudiées finement avec notre approche, j’en citerai une principale: quel est le poids des différents facteurs (métaboliques, présynaptiques ou post-synaptiques) et du flux sanguin dans l’établissement de la Po2 cérébrale au repos? / In humans, functional mapping of brain activity mainly relies on the increase of cerebral blood flow (CBF) triggered by neuronal activation. This neurovascular coupling provides energy substrates such as oxygen and glucose to the activated area. The steady state concentration of oxygen, as well as its dynamics upon neuronal activation, have been investigated with numerous methods, however, none of them provided highly resolute measurements in depth. During my PhD, we combined a phosphorescence quenching approach with two-photon microscopy to detect, in depth and with a micrometer spatial resolution scale, the emission of phosphorescence by PtP-C343, a new oxygen nano-sensor designed for two-photon excitation. We first characterized the technique and then reported two biological results, using the olfactory bulb (OB) glomerulus as a model to study oxygen concentration, at rest and upon odor stimulation. We found an arterio-venous shunt, purely based on diffusion, in the superficial nerve layer of the OB, confirming the role of arterioles in brain oxygenation. Simultaneous measurements of Po2 and blood flow allowed us to reveal the presence of erythrocyte-associated transients (EATs), i.e. Po2 fluctuations that are associated with individual erythrocytes. Pursuing the investigation of EAT characteristics, we found that in capillaries, Po2 at mid-distance between two erythrocytes is at equilibrium with, and thus reports Po2 in the nearby neuropil. Finally, we could observe that even in capillaries, a small oxygen initial dip can be detected prior to functional hyperemia, upon odor activation.