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Understanding potential cross contamination pathways is essential to reducing the risk of food product contamination. The use of a fluorescing abiotic surrogate (GloGermTM) to visualize the potential spread of bacteria may be beneficial to researchers. To quantify cross contamination during experimental trials in a mock retail deli, a rating method for visualization of fluorescence levels using a trained sensory panel was developed. Panelists feedback led to a pre-defined strategy allowing for characterization of contamination seen in photographs and reduced variability within responses. Following validation, GloGermTM was used to visually represent how bacteria may spread through a deli environment. Six origination sites (slicer blade, meat chub, floor drain, preparation table, employee's glove, employee's hands) were evaluated separately and spread was photographed throughout the mock deli. The trained sensory panel then analyzed the photographs. Five of the six contamination origination sites transferred GloGermTM to surfaces throughout the mock deli. Contamination from the floor drain did not spread to any food contact surfaces. To determine the potential of using a GloGermTM/ bacteria mixture to simultaneously track and sample contamination spread; surfaces were co-inoculated with GloGermTM and bacteria to determine if co-inoculation would affect the recoverability of microorganisms from these surfaces. Three common foodborne bacteria (E. coli O157:H7,Salmonella enterica ser. Enteritidis, Listeria monocytogenes, Listeria innocua) were inoculated on 2 by 2 stainless steel coupons alone and with GloGermTM . There was no significant difference found (p > 0.05) between the recovery of bacteria alone and the mixture for all bacteria. Finally, the use of co-inoculation was further explored by inoculating two contamination origination sites with either bacteria alone (L. monocytogenes and L. innocua) or a GloGermTM/bacteria cocktail. Nine recipient sites were sampled after a series of deli procedures were performed. Generally, no significant differences (p>0.05) were seen between the transfer of bacteria inoculated alone and the transfer of bacteria inoculated with GloGermTM to the selected recipient sites, regardless of contamination source or bacteria. These results suggest there may be potential in using L. innocua in combination with GloGermTM to visually track and sample contamination from a known source throughout a retail deli environment. / Ph. D.

Inledning- Det har satts upp mål på både global och nationell nivå för att bekämpa klimatförändringarna som sker på vår planet. Mat och måltider berörs direkt och indirekt av flera av dessa mål. På avdelningen Måltidsservice i Härryda kommun har arbete med att miljöutveckla skolmaten skett i mer än ett decennium, något som de ansvariga önskade en uppföljning på.  Syfte- Att undersöka om och i så fall hur klimatavtrycket från skolmaten i Härryda kommuns gymnasieskola har förändrats från år 1993 till 2020. Ett andra syfte är att undersöka eventuella förändringar i skollunchernas innehåll med avseende på livsmedel under samma tidsperiod. Material och metod- För att undersöka eventuella förändringar i klimatavtryck över tid har skolluncher från stickprov i tidsperioden 1993-2020 klimatberäknats. För att se eventuella förändringar i skollunchernas innehåll har frekvenser på fem utvalda livsmedel studerats.  Resultat- Det finns ingen signifikant skillnad i CO₂emellan period 1 (1993+1998+2003) och period 2 (2013+2018+2020). Där finns svaga tendenser som tyder på minskning i skolmatens klimatavtryck under det senaste decenniet. Förekomsten av rent nötkött, produkter av gris och ris har minskat i skolluncherna medan vegetabiliskt protein och kött från fågel har ökat.  Slutsats-Någon signifikant skillnad i klimatavtryck mellan 1993 och 2020 kunde inte fastställas. Det fanns tydliga förändringar i skollunchernas innehåll med avseende på livsmedel under samma tidsperiod. / Introduction-Targets have been set at both global and national levels to fight the climate changes that are happening on our planet. Food and meals directly and indirectly affect several of these goals. For more than a decade the Meal service-department in Härryda kommun have been working on making their school meals more sustainable and now they want a follow-up on that.  Aims- To investigate if and in that case how the carbon footprint from the high school of Härryda kommun’s school meals has changed from 1993 to 2020. A second purpose is to investigate any changes in the content of the school lunches referred to foods. Materials and methods-In order to investigate possible changes in carbon footprints over time, samples of school lunches in the time period 1993-2020 have been calculated. In order to see any changes in the content of the school lunches, frequencies of five selected foods have been studied. Results-There is no significant difference in CO₂e between period 1 (1993 + 1998 + 2003) and period 2 (2013 + 2018 + 2020). There are small tendencies that indicate a decrease in carbon footprint from the school meals in the last decade. The presence of pure beef, products of pig and rice have decreased in the school meals, while plant-based protein and meat from birds have increased. Conclusion-No significant difference in climate imprint between 1993 and 2020 could be determined. There were obvious changes in the content of the school lunches with regard to food during the same time period.

Doctor of Philosophy / Department of Diagnostic Medicine/Pathobiology / Douglas Powell / Randall Phebus / Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers’ preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers–21 primary meal preparers and 20 adolescents–in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers’ reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.

Sammanfattning  Introduktion; Det finns mätningar som visar att 58%, av äldre som bor på särskilt boende, ligger i riskzonen för att bli undernärda. Undersköterskor är en yrkesgrupp som möter äldre som inte vill äta och riskerar att drabbas av undernäring. Varför äldre inte vill äta kan bero på olika anledningar exempelvis vilken mat som serveras, hur och var den serveras. Nutrition är ett icke prioriterat område inom vård- och omsorg av äldre, däremot finns kunskap hos vårdpersonal om att undernäring påverkar kroppen negativt och ett gott nutritionsstatus bidrar till ökad hälsa. Syfte; Syftet med denna studie var att beskriva undersköterskors erfarenheter av att vårda äldre på särskilt boende som inte vill äta. Metod; Studien hade en deskriptiv design med kvalitativ ansats. Semistrukturerade intervjuer genomfördes med sju undersköterskor och data analyserades utifrån en manifest och latent innehållsanalys. Huvudresultat; Det underliggande temat var ”Att vara lyhörd och känna tillit i att vårda äldre i deras hälsa och ohälsa.” Temat bestod av fyra kategorier som var Att vilja äta, Att inte vilja äta, Betydelse av omvårdnad och Utmaningar i arbetet. Slutsats; Det var vanligt förekommande att undersköterskor mötte äldre som inte ville äta. När sådan situation uppstod började undersköterskorna att utreda varför den äldre inte ville äta, därefter utfördes lämpliga åtgärder och insatser. Tillit mellan den äldre och undersköterskan skapade förutsättning för att goda omvårdnads-insatser kunde genomföras.

A preferência por produtos prontos para consumo pode implicar em aumento do risco de doenças transmitidas por alimentos (DTAs) e uma grande preocupação, nesse caso, é a presença da Listeria monocytogenes. A infecção por essa bactéria apresenta baixa taxa de morbidade, porém alta de mortalidade, representando maior risco para gestantes, idosos, crianças e indivíduos imunodeprimidos. Os produtos considerados de maior risco são aqueles prontos para o consumo, mantidos sob refrigeração e com longa vida útil. Face ao exposto, foi pesquisada a ocorrência de L. monocytogenes em dois grupos de produtos cárneos fatiados: presunto cozido e salame. Cento e trinta amostras de cada tipo de produto, adquiridas no comércio varejista do Município de São Paulo, foram submetidas a análises laboratoriais. Tais análises foram conduzidas em dois momentos: no terço inicial e no final de vida útil dos produtos. Nos casos de positividade, foram realizadas a quantificação e a sorotipagem da bactéria em cada um dos produtos, a fim de avaliar se os resultados obtidos poderiam oferecer risco à saúde. O salame apresentou prevalência significativamente maior para a L. monocytogenes, 6,2 por cento (8/130), enquanto no presunto a prevalência foi de 0,8 por cento (1/130). As contagens nas amostras de salame apresentaram valores entre <10 a 1900 UFC/g. Os sorotipos identificados, considerando os dois tipos de produtos, apresentaram as seguintes freqüências: 4b= 37,5 por cento (3/8), 1/2b= 25 por cento (2/8), 3b= 25 por cento (2/8) e 1/2c= 12,5 por cento (1/8). Os resultados encontrados permitem inferir que, para os produtos analisados, o risco de listeriose decorrente do consumo de salame é maior do que o associado ao consumo de presunto cozido / The preference for ready-to-eat products can raise the risk of diseases transmitted by food and in this case there is a main concern about the presence of Listeria monocytogenes. The infection caused by these bacteria presents low morbidity but high mortality rate, representing higher risk to pregnants, elderly, children and immunodepressed people. Products considered to have higher risk are the ready-to-eat kept under refrigeration and with longer shelf life. Considering this, it has been searched the occurrence of L. monocytogenes in two groups of sliced meat: cooked jam and salami. There were submitted to laboratorial analyses, to identification of L. monocytogenes, 130 samples of each product, acquired from São Paulo retailing market. Analyses were conducted in two times, in the starting third part life of product and in the end of shelf live. For the positive cases it was realized quantification and serotype from this bacterium, in order to evaluate if found results can offer risk to health. Salami has presented occurrence significantly higher for L. monocytogenes, 6.2 per cent (8/130), while cooked jam has presented 0.8 per cent (1/130). Counts of salami have shown results from <10 to 1900 CFU/g. Identified serotypes, considering both types of products, presented the following frequencies: 4b= 37,5 per cent (3/8), 1/2b= 25 per cent (2/8), 3b= 25 per cent (2/8) e 1/2c= 12,5 per cent (1/8). Presented results allow us to infer, to the tested products, that the risk of listeriosis from consuming salami is higher than the risk associate to consuming cooked jam

Made available in DSpace on 2016-04-29T13:30:49Z (GMT). No. of bitstreams: 1 Daniel Hamer Roizman.pdf: 843863 bytes, checksum: 74f4fe7ca44b90cb485127f85afa0e95 (MD5) Previous issue date: 2011-05-20 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / The objective is to outline a theoretical overview on obesity and eating from the psychoanalytic perspective of Freud and Lacan, taking into account the fat body and feeding of a social standpoint, and medical history. Obesity has been a subject of concern and research in various areas pertaining to health or not, precisely because of its high incidence in the world. The hypothesis suggests that this is a phenomenon of varying determinations that are based on mythology sometimes individual, sometimes in social mythology. That is, on one hand the act structure of the subject, his margin of freedom and its forms of social bonding, social ideologies focus on the other strategies combined with economic and political domination of bodies and jouissance. The methodology used is the review of literature, and discussed theoretical and conceptual issues, exemplified by data on disorders reported in the literature (articles, documentaries, books) that represent psychoanalysis and consider the social and medical consequences of eating and obesity. We believe that obesity can be considered from the perspective of Lacanian psychoanalysis despite epistemological differences and diagnostic criteria of Medicine / O objetivo do trabalho é traçar um panorama teórico sobre a obesidade e o comer a partir da perspectiva psicanalítica de Freud e Lacan levando em conta o corpo obeso e a alimentação de um ponto de vista social, histórico e médico. A obesidade tem sido objeto de preocupação e investigação por diversas áreas pertencentes ou não à saúde, precisamente por sua alta incidência no mundo. A hipótese levantada aponta que-se trata de um fenômeno de determinações variadas que se fundamentam ora na mitologia individual, ora na mitologia social. Ou seja, se por um lado aluam a estrutura do sujeito, sua margem de liberdade e suas formas de laço social, por outro incidem ideologias sociais aliadas a estratégias econômico-políticas de dominação dos corpos e dos gozes. A metodologia utilizada é da revisão bibliográfica de literatura especializada, sendo abordadas questões teóricas e conceituais, exemplificadas mediante dados sobre transtornos relatados na literatura (artigos, documentários, livros) que representem a psicanálise e considerem as dimensões sociais e médicas do comer e da obesidade. Pensamos que a obesidade pode ser pensada a partir da psicanálise lacaniana apesar das diferenças epistemológicos e dos critérios diagnósticos da medicina

A preferência por produtos prontos para consumo pode implicar em aumento do risco de doenças transmitidas por alimentos (DTAs) e uma grande preocupação, nesse caso, é a presença da Listeria monocytogenes. A infecção por essa bactéria apresenta baixa taxa de morbidade, porém alta de mortalidade, representando maior risco para gestantes, idosos, crianças e indivíduos imunodeprimidos. Os produtos considerados de maior risco são aqueles prontos para o consumo, mantidos sob refrigeração e com longa vida útil. Face ao exposto, foi pesquisada a ocorrência de L. monocytogenes em dois grupos de produtos cárneos fatiados: presunto cozido e salame. Cento e trinta amostras de cada tipo de produto, adquiridas no comércio varejista do Município de São Paulo, foram submetidas a análises laboratoriais. Tais análises foram conduzidas em dois momentos: no terço inicial e no final de vida útil dos produtos. Nos casos de positividade, foram realizadas a quantificação e a sorotipagem da bactéria em cada um dos produtos, a fim de avaliar se os resultados obtidos poderiam oferecer risco à saúde. O salame apresentou prevalência significativamente maior para a L. monocytogenes, 6,2 por cento (8/130), enquanto no presunto a prevalência foi de 0,8 por cento (1/130). As contagens nas amostras de salame apresentaram valores entre <10 a 1900 UFC/g. Os sorotipos identificados, considerando os dois tipos de produtos, apresentaram as seguintes freqüências: 4b= 37,5 por cento (3/8), 1/2b= 25 por cento (2/8), 3b= 25 por cento (2/8) e 1/2c= 12,5 por cento (1/8). Os resultados encontrados permitem inferir que, para os produtos analisados, o risco de listeriose decorrente do consumo de salame é maior do que o associado ao consumo de presunto cozido / The preference for ready-to-eat products can raise the risk of diseases transmitted by food and in this case there is a main concern about the presence of Listeria monocytogenes. The infection caused by these bacteria presents low morbidity but high mortality rate, representing higher risk to pregnants, elderly, children and immunodepressed people. Products considered to have higher risk are the ready-to-eat kept under refrigeration and with longer shelf life. Considering this, it has been searched the occurrence of L. monocytogenes in two groups of sliced meat: cooked jam and salami. There were submitted to laboratorial analyses, to identification of L. monocytogenes, 130 samples of each product, acquired from São Paulo retailing market. Analyses were conducted in two times, in the starting third part life of product and in the end of shelf live. For the positive cases it was realized quantification and serotype from this bacterium, in order to evaluate if found results can offer risk to health. Salami has presented occurrence significantly higher for L. monocytogenes, 6.2 per cent (8/130), while cooked jam has presented 0.8 per cent (1/130). Counts of salami have shown results from <10 to 1900 CFU/g. Identified serotypes, considering both types of products, presented the following frequencies: 4b= 37,5 per cent (3/8), 1/2b= 25 per cent (2/8), 3b= 25 per cent (2/8) e 1/2c= 12,5 per cent (1/8). Presented results allow us to infer, to the tested products, that the risk of listeriosis from consuming salami is higher than the risk associate to consuming cooked jam

I Sociologiskt perspektiv på Hästunderstödd terapi studeras hur deltagares upplevelser och effekter av Hästunderstödd terapi med någon form av psykosocial inriktning kan förstås ur ett sociologiskt perspektiv. Fyra artiklar som behandlar Hästundersstödd terapi analyseras med ett konstruktivistiskt förhållningssätt och en induktiv ansats har antagits. Resultatet av analysen ställs i relation till tidigare sociologisk forskning och sociologiska teorier som behandlar interaktion, kommunikation och relation mellan människa och djur. Resultatet mynnade i tre kategorier som står i relation till varandra. Kategorierna är: Sociala relationer, emotionell utveckling och identitetsskapande. Analysen visar att både det terapeutiska innehållet och målet med den Hästunderstödda terapin i de fyra analyserade artiklarna till största del innefattar sociala relationer. Utifrån detta dras slutsatsen att deltagares upplevelser och effekter av Hästunderstödd terapi låter sig förstås ur ett sociologiskt perspektiv, då sociala relationer är essentiellt inom sociologin.

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.