<p>  </p> <p>Dried fruits have traditionally received little food safety attention despite multiple <em>Salmonella</em> and <em>E. coli</em> outbreaks associated with low-moisture foods. Given the popularity of dried apples, many consumers produce dried apples at home. However, little is known about this niche population, their apple drying practices and their sources of food safety information. Therefore, this thesis aimed to use apple drying as a case study to i) identify the fruit drying practices in a domestic setting, ii) determine the factors influencing the associated behaviors and iii) evaluate the food safety information in fruit drying recipes.</p> <p><br></p> <p>The first two studies used quantitative methods with survey data on home apple dryers in the United States. In the first, apple drying practices were identified and evaluated for level of food safety using a safe practice index. Then, regression analyses showed the influence of demographic factors, attitudes, perceived behavioral control (PBC), subjective norms, risk perception and exposure to food safety information on selected apple drying practices. The third study was a content analysis using a qualitative approach to analyze recipe information on blogs, YouTube videos, cookbooks and university extension publications.</p> <p><br></p> <p>Findings revealed that the level of safe food handling in home apple drying was low. Home apple dryers had inadequate frequency of handwashing during apple preparation, potential points of cross-contamination from kitchen tools, a lack of hurdle technology without an apple pre-treatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. The investigated demographic factors, risk perception and food safety information or training had significant influence on current safe apple handling behaviors. Attitudes, PBC and subjective norms were strong predictors of behavior intention. An evaluation of apple drying recipes showed that food safety emphasis was missing. There were omission of food safety controls and a lack of standardization in the recommended procedures.</p> <p><br></p> <p>The results provided handling practice data to support the development of more accurate food safety risk assessment models, and to guide the development of food safety education for home apple dryers. It urged the need for food safety improvement not only in home apple dryers’ practices, but also the information disseminated to them.</p>

Menschen mit Autismus-Spektrum-Störung sind in der Bestreitung ihres Alltags oft eingeschränkt. Je nach Ausprägung und Art der Autismus-Spektrum-Störung sind sie stark auf die Hilfe anderer angewiesen und wohnen teilweise in Wohnstätten zusammen. Im Rahmen dieser wissenschaftlichen Arbeit wurde untersucht, wie zielführend es ist, mehr Wert auf die Gestaltung einer Küche in einer Wohnstätte für Menschen mit Behinderung, speziell Autismus-Spektrum-Störung, zu legen, um diese besser in die Gesellschaft einzugliedern und ihnen ein selbstständigeres Leben zu ermöglichen. Um dies herauszufinden wurden zwei unterschiedliche Wohnstätten für Menschen mit Behinderungen besucht, sowie Interviews Pflegepersonal geführt und Literaturrecherche betrieben. Die Datenerfassung zeigte, dass es durchaus eine große Rolle spielt für die Selbstständigkeit von Menschen mit Autismus-Spektrum-Störung, wenn sie in der Wohnstätte lernten, wie sie sich selbst versorgen können und dabei auch noch soziale Bindungen aufbauten. Das funktioniert aber nicht in jeder beliebigen Küche. Ein offener Grundriss und eine übersichtliche Küche z.B. haben dabei einen großen Einfluss und ausreichende Sicherheitsvorkehrungen sind unerlässlich. Aus diesen Erkenntnissen wurde eine Gestaltungsempfehlung für ein leerstehendes Gebäude des zuHAUSe am Karswald in Arnsdorf entwickelt, das zukünftig übergangsweise Menschen mit Autismus-Spektrum-Störung einen betreuten Wohnort bieten soll und sie auf ein Leben in der Gesellschaft außerhalb der Wohnstätte vorbereiten soll. [... aus dem Text]

During the twenty first century the enthusiasm among the general public the turn of the century 1900’s kitchen has increased in Sweden. Since around 2010 media is overflowing of imagery that cater to and perhaps even with an intention to further stimulate interest in the century 1900’s kitchens. The wallcovering plays a huge part in achieving that estetic. With the increase of serious interest in properly reconstructing and rebuilding these kinds of spaces the scientifically based conservation is vital. But how accurate is the public picture of the turn of the century 1900’s kitchen? How accurate is even the more academically recognized image of the kitchen in Sweden between 1890 to 1920? With this thesis, my intention is to expand the view and knowledge regarding wall coverings in the private kitchens in Sweden between 1890 - 1920. Also to increase underlying information to proper conservation for buildings. The knowledge in both private and state funded conservation in this aspect is, according to findings during the course of writing this thesis, is lacking due to the spars scholar level interest in this subject. This bachelor thesis purpose is to contribute to the advancement of scientifically based knowledge of the private kitchen wallcovering between 1890-1920 in Sweden and compare the popularized image of the kitchen wallcovering, with the result from my study. With different types of archive material, both figurative and written, this bachelor thesis aim at broadening the popularized image of the wallcovering in Sweden's home kitchens between the years 1890-1920. Iconology/iconography, conservation, pop culture and feminist theories have been considered when making this thesis. One among several findings, as presented in this thesis, is that the popularized image of wall covers in home kitchens in Sweden between the years of 1890-1920 differs significantly from their usual appearance.