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In the thesis, we explore reasoning about and handling of algebraic effects. Those are computational effects, which admit a representation by an equational theory. Their examples include exceptions, nondeterminism, interactive input and output, state, and their combinations. In the first part of the thesis, we propose a logic for algebraic effects. We begin by introducing the a-calculus, which is a minimal equational logic with the purpose of exposing distinct features of algebraic effects. Next, we give a powerful logic, which builds on results of the a-calculus. The types and terms of the logic are the ones of Levy’s call-by-push-value framework, while the reasoning rules are the standard ones of a classical multi-sorted first-order logic with predicates, extended with predicate fixed points and two principles that describe the universality of free models of the theory representing the effects at hand. Afterwards, we show the use of the logic in reasoning about properties of effectful programs, and in the translation of Moggi’s computational ¸-calculus, Hennessy-Milner logic, and Moggi’s refinement of Pitts’s evaluation logic. In the second part of the thesis, we introduce handlers of algebraic effects. Those not only provide an algebraic treatment of exception handlers, but generalise them to arbitrary algebraic effects. Each such handler corresponds to a model of the theory representing the effects, while the handling construct is interpreted by the homomorphism induced by the universal property of the free model. We use handlers to describe many previously unrelated concepts from both theory and practice, for example CSS renaming and hiding, stream redirection, timeout, and rollback.

A intoxicação alimentar causada por toxinas de Staphylococcus aureus é uma das principais causas de Doenças Transmitidas por Alimentos, principalmente em locais onde se preparam grandes quantidades de refeições, sendo o homem considerado a principal fonte de contaminação dos alimentos por este patógeno, pois de 30 a 50 % das pessoas sadias são portadoras desse microrganismo. O presente trabalho teve como objetivo comparar geneticamente cepas de S. aureus isoladas das mãos de manipuladores de alimentos, com cepas da mesma bactéria, recuperadas de alimentos e veiculadas por formigas. As cepas recuperadas dos manipuladores foram obtidas a partir das mãos destes utilizando-se a técnica de suabe e as cepas recuperadas de alimentos e veiculadas por formigas pertenciam à coleção de culturas do Laboratório de Microbiologia e Biologia Molecular do Departamento de Prática de Saúde Publica da Faculdade de Saúde Publica da USP. Todas as amostras foram submetidas às técnicas de PCR para verificação da presença de plasmídios e do gene sea. As análises microbiológicas revelaram que 18,4% dos manipuladores albergavam S. aureus em suas mãos. A confirmação da espécie aureus por PCR revelou somente 15,4% das cepas recuperadas dos manipuladores e 62,5% e 100% das recuperadas de alimentos e veiculadas por formigas, respectivamente. O perfil plasmidial revelou a existência de 2 grupos de cepas com perfis semelhantes e a PCR para o gene sea, que codifica a produção da enterotoxina SEA, demonstrou sua presença em 78,6% das cepas. A caracterização das cepas por ERIC-PCR evidenciou que todas as cepas apresentaram uma porcentagem de semelhança maior que 84% e que, as cepas de maior similaridade, apresentaram cerca de 90% de semelhança. Conclui-se que é de extrema importância a confirmação da espécie por método molecular, uma vez que este apresenta maior especificidade e sensibilidade do que os métodos microbiológicos; cepas isoladas de manipuladores, alimentos e veiculadas por formigas apresentavam certas semelhanças em relação ao perfil plasmidial, entretanto, a presença de plasmídio não esteve ligada necessariamente à presença do gene sea, normalmente relacionados; a técnica de ERIC-PCR constitui ferramenta importante para caracterização genética de cepas e elucidação de surtos de DTAs. / The food poisoning caused by toxins of Staphylococcus aureus is one of the main causes of illnesses transmitted by foods, mainly in places where there is prepare of great amounts of meals, since human being is considered the main source of contamination of foods for this microrganism, therefore of 30% to 50 % of the healthy people are S. aureus carriers. The present work had as objective to compare genetically strains of S. aureus isolated from hands of food handlers, with strains of the same bacteria, recovered from foods and carried by ants. Strains recovered from food handlers were obtained by technique of swab and strains recovered from foods and carried by ants belong to collection of cultures of the Laboratory of Microbiology and Molecular Biology of Department of Practical of Public Health of College of Public Health - USP. All strains were submitted to PCR for verification of the presence of plasmids and sea gene. The microbiological analyses had observed that 18,4% of the food handlers were S. aureus carriers. The confirmation of aureus species by PCR had shown only 15.4% of strais recovered from food handlers and 62.5% and 100% recovered from foods and propagated for ants, respectively. The plasmidial profile revealed presence of 2 groups of strains with similar profiles and PCR for verification of sea gene, that it codifies the production of SEA enterotoxin, demonstrated that 78,6% of strains were positive. The caracterization of strains by ERIC-PCR revealed that all of them had similarity above 84% and, strains that were very similar, presented 90% of similarity. It is concluded that it´s extremely important confirmation of species by molecular methods, since performed higher especificity and sensitivity than microbiological methods; strains isolated from food handlers, foods and carried by ants presented relative similarities in relation to the plasmidial profile, however, plasmid presence was not linked, necessarily, to presence of sea gene, normally related; ERIC-PCR is important tool to genetic diferentiating strains and to solve outbreaks.

A intoxicação alimentar causada por toxinas de Staphylococcus aureus é uma das principais causas de Doenças Transmitidas por Alimentos, principalmente em locais onde se preparam grandes quantidades de refeições, sendo o homem considerado a principal fonte de contaminação dos alimentos por este patógeno, pois de 30 a 50 % das pessoas sadias são portadoras desse microrganismo. O presente trabalho teve como objetivo comparar geneticamente cepas de S. aureus isoladas das mãos de manipuladores de alimentos, com cepas da mesma bactéria, recuperadas de alimentos e veiculadas por formigas. As cepas recuperadas dos manipuladores foram obtidas a partir das mãos destes utilizando-se a técnica de suabe e as cepas recuperadas de alimentos e veiculadas por formigas pertenciam à coleção de culturas do Laboratório de Microbiologia e Biologia Molecular do Departamento de Prática de Saúde Publica da Faculdade de Saúde Publica da USP. Todas as amostras foram submetidas às técnicas de PCR para verificação da presença de plasmídios e do gene sea. As análises microbiológicas revelaram que 18,4% dos manipuladores albergavam S. aureus em suas mãos. A confirmação da espécie aureus por PCR revelou somente 15,4% das cepas recuperadas dos manipuladores e 62,5% e 100% das recuperadas de alimentos e veiculadas por formigas, respectivamente. O perfil plasmidial revelou a existência de 2 grupos de cepas com perfis semelhantes e a PCR para o gene sea, que codifica a produção da enterotoxina SEA, demonstrou sua presença em 78,6% das cepas. A caracterização das cepas por ERIC-PCR evidenciou que todas as cepas apresentaram uma porcentagem de semelhança maior que 84% e que, as cepas de maior similaridade, apresentaram cerca de 90% de semelhança. Conclui-se que é de extrema importância a confirmação da espécie por método molecular, uma vez que este apresenta maior especificidade e sensibilidade do que os métodos microbiológicos; cepas isoladas de manipuladores, alimentos e veiculadas por formigas apresentavam certas semelhanças em relação ao perfil plasmidial, entretanto, a presença de plasmídio não esteve ligada necessariamente à presença do gene sea, normalmente relacionados; a técnica de ERIC-PCR constitui ferramenta importante para caracterização genética de cepas e elucidação de surtos de DTAs. / The food poisoning caused by toxins of Staphylococcus aureus is one of the main causes of illnesses transmitted by foods, mainly in places where there is prepare of great amounts of meals, since human being is considered the main source of contamination of foods for this microrganism, therefore of 30% to 50 % of the healthy people are S. aureus carriers. The present work had as objective to compare genetically strains of S. aureus isolated from hands of food handlers, with strains of the same bacteria, recovered from foods and carried by ants. Strains recovered from food handlers were obtained by technique of swab and strains recovered from foods and carried by ants belong to collection of cultures of the Laboratory of Microbiology and Molecular Biology of Department of Practical of Public Health of College of Public Health - USP. All strains were submitted to PCR for verification of the presence of plasmids and sea gene. The microbiological analyses had observed that 18,4% of the food handlers were S. aureus carriers. The confirmation of aureus species by PCR had shown only 15.4% of strais recovered from food handlers and 62.5% and 100% recovered from foods and propagated for ants, respectively. The plasmidial profile revealed presence of 2 groups of strains with similar profiles and PCR for verification of sea gene, that it codifies the production of SEA enterotoxin, demonstrated that 78,6% of strains were positive. The caracterization of strains by ERIC-PCR revealed that all of them had similarity above 84% and, strains that were very similar, presented 90% of similarity. It is concluded that it´s extremely important confirmation of species by molecular methods, since performed higher especificity and sensitivity than microbiological methods; strains isolated from food handlers, foods and carried by ants presented relative similarities in relation to the plasmidial profile, however, plasmid presence was not linked, necessarily, to presence of sea gene, normally related; ERIC-PCR is important tool to genetic diferentiating strains and to solve outbreaks.

Food borne disease continues to be a significant public health concern. The increasing awareness of food borne illness intensifies the need for proper food safety education among food handlers. The objectives of this study were to develop bilingual (English/Spanish) food safety signs, to determine their comprehensibility and most effective delivery mechanism for presentation to food handlers. The food safety concepts developed into images were: cross-contamination, proper use of thermometer to check temperatures of foods, proper cooling of foods, and do not work with food if ill. The four food safety concepts were designed into three different formats: pictures and words (English/Spanish), pictures only, and lenticular (images that shift when viewed from different angles). The food safety signs were evaluated using forty-five individuals working in the food retail industry. The participants were divided into two groups according to native language (English/ Spanish). For comprehensibility of the food safety signs, 69% responses were noted as correct. The ranking of comprehensibility of the signs was: cross-contamination (93%), thermometer (84%), cooling (64%) and not working if ill (33%). A gap in the understanding of the two lowest scoring food safety concepts (cooling and ill) calls for food safety educational programs and materials that emphasize these concepts. Correct responses for sign presentation were as follows: pictures and words with (80%), pictures only (65%) and lenticular (62%). Comparison of three different formats indicated pictures with words as the most effective presentation. The results obtained can be used as the basics for designing effective food signage for food handlers. / Master of Science in Life Sciences

Human motion collected in real-world environments without instruction from researchers - or natural motion - is an understudied area of the field of motion capture that could increase the efficacy of assistive devices such as exoskeletons, robotics, and prosthetics. With this goal in mind, a natural motion dataset is presented in this thesis alongside algorithms for analyzing human motion. The dataset contains more than 36 hours of inertial motion capture data collected while the 16 participants went about their lives. The participants were not instructed on what actions to perform and interacted freely with real-world environments such as a home improvement store and a college campus. We apply our dataset in two experiments. The first is a study into how manual material handlers lift and bend at work, and what postures they tend to use and why. Workers rarely used symmetric squats and infrequently used symmetric stoops typically studied in lab settings. Instead, they used a variety of different postures that have not been well-characterized such as one-legged lifting and split-legged lifting. The second experiment is a study of how to infer human motion using limited information. We present methods for inferring human motion from sparse sensors using Transformers and Seq2Seq models. We found that Transformers perform better than Seq2Seq models in producing upper-body and full-body motion, but that each model can accurately infer human motion for a variety of postures like sitting, standing, kneeling, and bending given sparse sensor data. / Master of Science / To better design technology that can assist people in their daily lives, it is necessary to better understand how people move and act in the real-world with little to no instruction from researchers. Personal assistants such as Alexa and Google Assistant have benefited from what researchers call natural language processing. Similarly, natural motion processing will be useful for everyday assistive devices like prosthetics and exoskeletons. Unscripted human motion in real-world environments - or natural motion - has been made possible with recent advancements in motion capture technology. In this thesis, we present data from 16 participants who wore a suit that captures accurate human motion. The dataset contains more than 36 hours of unscripted human motion data in real-world environments that is usable by other researchers to develop technology and advance our understanding of human motion. In addition, we perform two experiments in this thesis. The first is a study into how manual material handlers lift and bend at work, and what postures they tend to use and why. The second is a study into how we can determine what a person's body is doing with a limited amount of information from only a few sensors. This study could be useful for making commercial devices like smartphones, smartwatches, and smartglasses more valuable and useful.

Doctor of Philosophy / Department of Hospitality Management / Kevin R. Roberts / Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self-efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed.

A segurança alimentar é um tema que está ganhando importância a cada dia. A ocorrência de casos e surtos de doenças transmitidas por alimentos é grande e traz prejuízos tanto à saúde quanto à economia. O presente trabalho tem por objetivos levantar alguns aspectos da qualidade higiênico-sanitária e do padrão de consumo de alimentos na comunidade São Remo, São Paulo, Capital, no que se refere aos conhecimentos e hábitos higiênicos em relação aos alimentos. Foram colhidas amostras de alimentos para análise microbiologia e realizadas entrevistas com os moradores da Comunidade e com os comerciantes de alimentos da mesma área. Constatou-se a existência de alimentos com risco de intoxicação alimentar e a falta de informação aprofundada sobre os microrganismos e sobre como evitar sua multiplicação no ambiente da cozinha. Concluiu-se que há necessidade de treinamento dos comerciantes e da população priorizando a características da Comunidade e participação da população. / Food safety is a very serious issue and it is gaining more and more importance every day. The number of single cases and outbreaks of food borne diseases is high as are high the costs to health and economy generated by it. The aim of this study is to bring to light aspects of food-safety, hygiene as well as the standards of food consumed at São Remo Community, São Paulo, Capital. Samples of food were collected for microbiological analysis and interviews were carried out with inhabitants along with traders of the community. The survey not only found a real threat of food poisoning but also a deep lack of information about microorganisms and how to avoid their multiplication in a kitchen environment. It was concluded that training should be given to the population and to anyone somehow related to the food business. This training should priorize popular attendance and respect and understand the characteristics of the Community.

Submitted by MARIANA ZECCHIN CIPRO null (maricipro@yahoo.com.br) on 2017-02-03T18:15:46Z No. of bitstreams: 1 Dissertação_Mariana_Zecchin_Cipro.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) / Approved for entry into archive by LUIZA DE MENEZES ROMANETTO (luizamenezes@reitoria.unesp.br) on 2017-02-07T12:12:41Z (GMT) No. of bitstreams: 1 cipro_mz_me_jabo.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) / Made available in DSpace on 2017-02-07T12:12:41Z (GMT). No. of bitstreams: 1 cipro_mz_me_jabo.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) Previous issue date: 2016-12-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / As enfermidades de origem alimentar são um problema de saúde pública em todo o mundo. Diversas são as fontes de contaminação microbiológica dos alimentos, porém o ser humano tem papel de destaque. Apesar do crescente interesse da população com a qualidade de vida e a saúde, o consumo de leite cru comercializado informalmente ainda é grande no Brasil. A falta de informação da população a respeito dos riscos do consumo desse produto e a crença de que ele é mais saudável representam um entrave para a saúde. O trabalho teve como objetivo avaliar o conhecimento da população do Distrito de Córrego Rico sobre higiene alimentar e hábitos de consumo de leite e derivados, por meio da aplicação de dois questionários contendo 19 perguntas ao todo. De acordo com os resultados obtidos, 93,6% dos entrevistados afirmaram lavar as mãos antes e durante a preparação dos alimentos, porém 71,4% disseram que nunca usam utensílios e tábuas de corte separados para alimentos crus e cozidos. Dos entrevistados, 99,3% consome leite e derivados; a maioria (93,6%) compra esses produtos no supermercado, porém 20,7% ainda compram de ambulantes. Quase metade das pessoas (47,1%) prefere comprar leite diretamente do produtor por acreditar que este produto é mais saudável e natural. 55,8% dos entrevistados preferem comprar derivados de leite diretamente do produtor. Os resultados podem servir de base para programas de conscientização da população a respeito de doenças transmitidas por alimentos e sua importância para a saúde pública. / Illnesses foodborne are a public health problem worldwide. There are several sources of microbiological contamination of food, but the human being has a prominent role. Despite the growing interest of the population with quality of life and health, consumption of informal milk is still large in Brazil. The lack of public information about the risks of consumption of that product and the belief that it is healthier pose a problem for public health. The study aimed to assess the knowledge of Córrego Rico district population on food hygiene and milk consumption habits and derivatives, by applying questionnaires containing 19 questions totally. According to the results, 93,6% of respondents said they wash their hands before and during food preparation, but 71,4% said they never use utensils and cutting boards to separate raw and cooked foods. Of the respondents, 99,3% consume dairy products. Most respondents (93,6%) buying these products in the supermarket, but 20,7% still buy from street vendors. Almost half of those (47,1%) prefer to buy milk directly from the producer to believe that this product is healthier and more natural. 55,8% of respondents prefer to buy milk products directly from the producer. The results can serve as a basis for public awareness programs about foodborne illness and its importance to public health.

A segurança alimentar é um tema que está ganhando importância a cada dia. A ocorrência de casos e surtos de doenças transmitidas por alimentos é grande e traz prejuízos tanto à saúde quanto à economia. O presente trabalho tem por objetivos levantar alguns aspectos da qualidade higiênico-sanitária e do padrão de consumo de alimentos na comunidade São Remo, São Paulo, Capital, no que se refere aos conhecimentos e hábitos higiênicos em relação aos alimentos. Foram colhidas amostras de alimentos para análise microbiologia e realizadas entrevistas com os moradores da Comunidade e com os comerciantes de alimentos da mesma área. Constatou-se a existência de alimentos com risco de intoxicação alimentar e a falta de informação aprofundada sobre os microrganismos e sobre como evitar sua multiplicação no ambiente da cozinha. Concluiu-se que há necessidade de treinamento dos comerciantes e da população priorizando a características da Comunidade e participação da população. / Food safety is a very serious issue and it is gaining more and more importance every day. The number of single cases and outbreaks of food borne diseases is high as are high the costs to health and economy generated by it. The aim of this study is to bring to light aspects of food-safety, hygiene as well as the standards of food consumed at São Remo Community, São Paulo, Capital. Samples of food were collected for microbiological analysis and interviews were carried out with inhabitants along with traders of the community. The survey not only found a real threat of food poisoning but also a deep lack of information about microorganisms and how to avoid their multiplication in a kitchen environment. It was concluded that training should be given to the population and to anyone somehow related to the food business. This training should priorize popular attendance and respect and understand the characteristics of the Community.