The routine consumption patterns of ordinary consumers in the first half of the nineteenth century, particularly those in the provinces, have been neglected. This thesis sheds light on this area by investigating one particular commodity, clothing. To undertake this, a range of archival sources, visual evidence and surviving dress relating to the counties of Herefordshire and Worcestershire have been examined. The data has enabled an analysis of the consumption of clothing in different locations within the two counties, including county towns, industrial regions and villages, to be carried out. The results have highlighted the many different methods of clothing supply available to the non-elite consumer, which included shop retailing, itinerant selling, illicit networks and clothing distributed via the Poor Law and charity. The thesis demonstrates firstly that the non-elite consumer could obtain clothing from a variety of outlets, using different acquisition methods. Secondly, it shows that this clothing varied in both style and the way it was manufactured, often depending on the supply network utilised. The thesis questions assumptions about the availability of ready-made clothing, the nature of retailing clothing in rural areas, the decline of hawking and peddling, the non-elite use of clothing shops and non-elite consumers’ relationship with fashion. It emphasizes that non-elite consumers had a complex relationship with their clothing, influenced in part by personal preference, gender, economic circumstances and stage in the life-cycle. This thesis shows the multifarious ways non-elite, provincial consumers acquired and wore their clothing.

There is demand for improved security of refrigerated ready-to-eat meats. Antimicrobial edible films and coatings could function as an added barrier against post-processing contamination. Hops and hop extracts are known for their antimicrobial efficacy which is attributed to key antimicrobial components including humulones, lupulones, xanthohumol and various terpenoids. Yet, hop ethanol extract has not been studied as an antimicrobial to incorporate into edible protein films and/or coatings. The overall objective of this research was to evaluate hop ethanol extract as an antimicrobial agent incorporated into edible soy protein isolate (SPI) films and coatings, and the influence on the shelf-life and sensory attributes of bologna. Hop ethanol extract was examined for minimum inhibitory concentration before the extract was incorporated into a 6% SPI solution at 0, 10, and 20% levels to determine antimicrobial efficacy as a cast film and simulated coating via zone of inhibition against Listeria monocytogenes strains ATCC 4644, UKADL and ATCC 49594. The results showed that hop ethanol extract alone was inhibitory of all three strains. Moreover, the hop ethanol extract, when incorporated at 10 and 20% (v/v) into edible soy protein isolate (SPI) films and simulated coatings, exhibited antimicrobial action against all three L. monocytogenes strains. Key antimicrobial components, as mentioned above, were identified in the hop ethanol extract via mass spectrometry. The SPI with 10% incorporated hop ethanol extract (SPI+10%hop) antimicrobial coating was applied to bologna, prepared in lab without L. monocytogenes inhibitors, where it exhibited a significant (P ≤ 0.05) bacteriostatic effect against strain ATCC 4644. The SPI+10% hop coating was then applied to a commercial bologna to examine effects on shelf-life and sensory attributes. Significant differences (P ≤ 0.05) were found in instrumental red and yellow colors, however not in sensory color. There was no significant difference (P > 0.05) found in measured lipid oxidation between the bologna with no coating, SPI coating or SPI+10%hop coating. The incorporation of hop did exhibit a slightly bitter taste. Overall, these findings indicate that the SPI+10%hop antimicrobial coating functioned as an inhibitor of L. monocytogenes while producing minimal effects on shelf-life and sensory attributes of bologna.

L’environnement économique des entreprises devient de plus en plus instable (mondialisation, volatilité de la demande, renouvellement rapide des produits, arrivée de nouveaux acteurs…). Penser les relations inter-organisationnelles fait généralement référence à des rapports concurrentiels et conflictuels. L’environnement dans lequel les entreprises évoluent constitue un ensemble de contraintes pour lesquelles elles devront apporter des solutions afin de pouvoir survivre. Au-delà des comportements concurrentiels les acteurs d’un même secteur d’activité reconnaissent cependant l’importance de la coopération souvent nécessaire à leur survie. Ces relations évoluent donc au même niveau que les relations concurrentielles. L’interdépendance entre les entreprises est désormais inévitable. Dans ces conditions, nous pouvons nous demander quelles sont les stratégies appropriées pour faire face à un environnement instable ? Les entreprises ont-elles intérêt à coopérer pour faire face aux instabilités de leur marché, voire les supprimer grâce à des actions concertées ?En prenant le cas du secteur du prêt-à-porter, notre recherche souhaite montrer que les relations inter-organisationnelles sont beaucoup plus complexes et ne se limitent pas qu’à du conflit pur ou de la coopération. Ainsi, les stratégies collectives ne s’inscrivent pas seulement dans une démarche globale, la coopération s’exerçant à tous les niveaux de la filière, mais peut se limiter à quelques processus organisationnels. L’étude de la filière nous montre qu’il existe une situation de coopétition : des stratégies à la fois individuelles et collectives existent au sein d’un même secteur. Autrement dit, la compétition et la coopération sont des modèles relationnels qui coexistent, parfois même à des niveaux différents que ceux observés dans d’autres secteurs. La thèse met notamment en avant le rôle tenu par des acteurs tiers, tels que les syndicats et bureaux de style, pouvant être perçus comme des chefs d’orchestre, dans la mise en place d’actions collectives en environnement fortement concurrentiel. / The economic environment of enterprises becomes more and more unstable (globalization, volatility of the demand, rapid product renewal, new actors...). Think of the enterprises relationship made generally reference to competitive and conflicting reports. The environment in which enterprises evolve constitutes a set of constraints for which they will have to bring solutions to be able to survive. Beyond competitive behavior enterprises of the same sector recognize however the importance of the cooperation often necessary for their survival. These relations evolve in the same level as the competitive relations. The interdependence between companies is henceforth inevitable. Under these conditions, which strategies are appropriate for face an unstable environment? Are enterprises interested in cooperating in order to cope with market instability?Taking the case of the ready-to-wear sector, our research shows that relationships between enterprises are more complex and can’t be reduce to conflict or cooperation. Thus, collective strategies don’t make part of a global approach in a given sector, with cooperation at every level of the industry, but can be limited to just a few organisational processes. A study of the industry shows the existence of a coopetition situation: both individual and collective strategies that exist within a single industry. In other words, competition and cooperation are relationship models that coexist, sometimes at levels that differ from those observed in other sectors. The thesis highlights in particular the role played by third party stakeholders such as syndicates and style agencies, which may be viewed as orchestrators of the implementation of collective action in a highly competitive environment

Doctor of Philosophy / Food Science / Daniel Y.C. Fung / James L. Marsden / The ubiquitous nature and continued presence in food processing environments makes Listeria monocytogenes a significant threat in ready-to-eat (RTE) food products. This study was performed in two phases; Phase 1 studied lauric arginate (LAE) as an antimicrobial on food contact surfaces and shredded mozzarella cheese, and use of glucose oxidase (GOX), sodium lactate (SL), and acidified calcium sulfate (ACS) as preservatives in mozzarella cheese; Phase 2 evaluated efficacy of Photohydroionization (PHI) technology to control L. monocytogenes on food contact surfaces, sliced American cheese, and ready-to-eat turkey. Stainless steel coupons, mozzarella cheese, American cheese, and turkey were surface inoculated with a three- or five-strain cocktail of L. monocytogenes. Coupons were treated with 100 and 200 ppm solution of lauric arginate for 5 and 15 min. Mozzarella cheese was treated with different combinations of treatments comprising LAE, GOX, SL, ACS, dextrose, and anticaking agents (free flow 1031 and cellulose). Results indicated up to 2.5 log CFU/coupon reductions and it was concluded that LAE was effective in controlling low levels of contamination of L. monocytogenes on food contact surfaces. In mozzarella cheese, results indicated that lauric arginate provided no additional antimicrobial effect (P > 0.05) as compared to GOX + dextrose. The antimicrobial blends with GOX, SL, and ACS were different (P < 0.05) from the controls but showed no differences (P > 0.05) in their effect in controlling bacterial populations. Results from treatment with PHI unit showed significant (P < 0.05) reduction in bacterial populations. L. monocytogenes populations reduced by 4.37 log CFU/coupon on stainless steel surfaces after 15 min of treatment; 2.16 and 2.52 log CFU/sample reduction on American cheese and ready-to-eat turkey, respectively, after short treatment time of 5 min. Lipid oxidation analyses performed on cheese and turkey samples indicated that the PHI treatment did not affect (P > 0.05) TBAR values. These studies suggest that LAE and GOX as antimicrobials and PHI treatment can be used as intervention strategies in an integrated process to ensure safe production of food. Further research is needed to evaluate applicability of SL and ACS in mozzarella cheese.

Dissertation submitted in fulfilment of the requirements for the degree Master of Technology: Environmental Health in the Faculty of Applied Sciences at the Cape Peninsula University of Technology, 2011 / The retail sector in South Africa is increasingly evolving into a dynamic industry, driven by changes in technology, saturating markets and globalisation. A major phenomenon in South Africa has been the evolution of hypermarkets, which sell large quantities of almost all consumer goods on a self-service basis. The South African consumers are becoming increasingly health conscious and, as such, the demand for wellness foods, health and convenience food has escalated. Convenience foods are expected to remain popular with consumers and supermarkets and will therefore increase the amount of ready-to-eat food items offered. As the retail industry has changed over the last two decades, so has the epidemiology of foodborne illnesses, with an increase in the incidence of bacterial infections caused by emerging organisms. In addition, there are certain food safety issues specifically associated with ready-to-eat foods. In recent years, incidences of enteric diseases associated with meat consumption have risen. The emergence of several new foodborne diseases has led to an increased focus attention on the issue of food safety by consumers and the industry. The most commonly implicated foods in these disease outbreaks have been meat and dairy products. The microbial load of eight convenience food manufacturing plants was determined by firstly sampling stainless steel food contact surfaces after they had been cleaned and sanitised at the end of a day‘s shift. The samples were analysed for Total Plate Count (TPC), Escherichia coli, Salmonella species and Staphylococcus aureus and Listeria. The results showed that 59 % of the total areas sampled for TPC failed to comply with the legal requirements for food surfaces specified in the South African Health Act (< 100 cfu.cm-2). Listeria was detected in 23 % of the samples taken and E.coli was found in 1.3 % of the samples, while S. aureus was not detected in any of the samples. Fifty percent of the plants applied conventional cleaning methods for cleaning and sanitation and the remaining 50 % used the low-pressure foam (LPF) method. The bacterial results of the two cleaning methods were statistically compared and a statistically significant difference (P ≤ 0.05) was found between the TPC means of the cleaning methods after cleaning. No statistically significant difference (P > 0.05) was found in terms of the Listeria species counts after both cleaning processes. The LPF method proved to be the superior cleaning option for reducing TPC counts. Secondly surface samples were collected from washed and sanitised dominant hands of food handlers and analysed for the presence of total plate counts, S. aureus and E. coli. The study aimed to evaluate the efficacy of hand washing practices and sanitation before commencing work. A total of 230 samples were collected, involving 100 % of the food handlers in selected convenience food outlets. The highest bacterial count taken from handswas 7.4 x 10-3 cfu.cm-2 and the lowest showed no detectable growth. Forty percent of the TPC analysed complied with the legal limit of < 100 cfu.cm-2 and only 18 % of the food handlers had no detectable bacteria present on their hands. One hand sample tested positive for E. coli, which is generally viewed as an indication of faecal contamination. S. aureus could not be detected on the hands of any of the food handlers. The results of this study indicated that hand hygiene is unsatisfactory and underlined the importance of further training to improve food handlers‘ knowledge of good hand washing practices. The study also aimed to present data on the food hygiene knowledge and practices of food handlers based on a representative sample from convenience food outlets in the Gauteng area. The management, as well as food handlers, were interviewed without prior announcement and managers were interviewed prior to starting their shifts, followed by food handlers, after they had passed through the change room and hand wash facilities. Although the majority of food handlers adhered to basic hygiene principles, the results highlighted a need for proper and continuous training in hygiene practices, not only for food handlers, but also for management. Furthermore, all food handlers should adhere to a formal cleaning schedule and specific courses should be planned for food handlers. Most training is done away from the workplace and the workers might find it difficult to translate theory into practice. Although food safety training programmes are essential, behavioural changes will not occur merely as a result of having received training but rather continuous development of food handlers. In conclusion, the popularity of convenience food is bound to increase with the growing appeal for modern foods. Consumers in South Africa nowadays demand good quality and safe products at a reasonable cost. Due to continuous time constraints, convenience food is the food of the future for the working mother. It is clear that managing foodborne disease is a challenge and an economic problem subject to various constraints. Food safety has too often become a hit-or-miss gamble, with parents obliged to roll the dice when it comes to the safety of their children‘s food and consumers in general. The food industry therefore needs to improve food safety processes to prevent the contamination of foods and use methods to ensure safe food for consumers. Better training, more testing and better methods of tracking food must be utilised to verify that the processes are working. This study endeavoured to add to the understanding and improvement of hygiene processes as well as food handlers‘ practices in the convenience food industry in the Gauteng Province.

This research addresses life cycle environmental and economic sustainability in the baby food sector. In the UK, this sector has been growing rapidly, expanding by around 30% between 2009 and 2014, by which time it was worth an estimated £181 million per year. This growth sits within a context of high emissions from the food sector: in 2015, UK net GHG emissions were estimated to be 496 million tonnes (Mt) and the domestic food chain was responsible for 115 Mt CO2 eq. emissions. However, within this overall food chain, very little is known about the sustainability of the baby food sector, with almost no prior literature in the area. The research presented here begins with market research to identify the characteristics of products available in the ready-made food market, in which wet and dry products in jars and pouches dominate sales. Subsequently, 12 representative products are selected from those available on the market and each is assessed in detail to establish its environmental and economic impacts using life cycle assessment (LCA), life cycle costing (LCC) and value added (VA) assessment. The findings of these product-level assessments are then compared to home-made equivalents and finally scaled up according to sales volumes to provide an overall view of the baby food sector as a whole. Wet and dry variants of ready-made porridge products are assessed first as the most commonly consumed breakfast option. The dry product is shown to have 5%-70% the impacts of the wet, on average, and the importance of product formulation is clear: for dry porridge, reformulation could reduce impacts by up to 67%. For the wet porridge, switching from glass jars to plastic pouches is also shown to decrease impacts by up to 89%. Assessment of 11 wet ready-made products demonstrates that the highest impacts are found in spaghetti Bolognese and salmon risotto, and that raw materials are the major hotspot of the life cycle, contributing 12-69%, followed by manufacturing at 2-49%. When combined into a range of weekly diets limited differences are observed between diets, except in cases where dairy-free diets result in compensatory increases in meat consumption. When the aforementioned selection of ready-made products is compared to its home-made equivalent, the home-made options are shown to have lower impacts by 50% to 17 times. This is due to the avoidance of manufacturing and extra packaging stages, as well as shorter supply chains resulting in less waste overall. At the product level, the LCC of ready-made meals ranges from £0.08 to £0.26 per 125 g product, compared to £0.02-£0.20 for the home-made equivalents. Value added is, on average, approximately four times higher for ready-made meals than homemade, illustrating the potential profit of the sector. Annually, the ready-made baby food sector has an LCC of £40m and carbon footprint of 109 kt CO2 eq. This carbon footprint represents only 0.1% of the UK food and drinks sector. The results of this research show that considerable improvements can be made to the environmental and economic sustainability of baby foods, both ready- and homemade, while home-made options tend to have lower costs and environmental impacts. The outputs provide benchmarking and improvement opportunities for industry and government, as well as insight for consumers.

A lack of evaluation and evidence of effectiveness prompted this study of the Distributed Common Ground System's (DCGS) proficiency maintenance tool, Ready Intelligence Program (RIP). The goal was to close the gap between research and practice and inform stakeholders at the local Distributed Ground Station (DGS) of evaluation results. Guided by a logic model as the theoretical foundation, this study examined how proficiency is perceived by DCGS crewmembers because of RIP at a military installation with intelligence, surveillance, and reconnaissance missions. This qualitative study used an outcomes-based program evaluation report based on interviews with 5 crewmembers, observations of program participant activities, and reviews of training documents and program reports. Data were transcribed into NVivo 10 for organization, and inductive code words and categories were applied. Data interpretations were confirmed via triangulation and then sent to the participants for member-checking. An external evaluator reviewed the study's methodology, data, and findings for veracity. The project that resulted from the study was a program evaluation report that identified 4 overarching themes. It was concluded that (a) there was a lack of awareness of RIP, (b) RIP had minimal impact on perception of proficiency, (c) the program was occasionally applied ineffectively, and (d) management of the program was insufficient. It is recommended that existing RIP training be emphasized to crewmembers to increase awareness. Additionally, an ongoing program evaluation is recommended with a quantitative measure of proficiency achievement. This study promotes social change by improving attitudes toward positional proficiency and RIP as a maintenance tool, improving program maintenance, and facilitating regular program evaluations.

The present dissertation seeks to deepen our understanding of hydrogen transfers and especially C-H bond activations in enzymes. Hydrogen transfers are ubiquitous in chemistry and biology and a thorough understanding of how they occur and what factors influence them will facilitate developments in biomimetic catalysis, rational drug design, and other fields. A particular difficulty with H-transfers is the importance of nuclear quantum effects to the reaction, particularly tunneling. The overall scope of the work here aims to examine how experimental kinetic isotope effects (KIEs) can be interpreted with a particular type of tunneling model, referred to as Marcus-like models, to yield a semi-quantitative picture of the physical mechanisms of H-transfers. Previous work had used this kind of model to qualitatively interpret experimental data using a combination of intuition and generalized theories. The work here examines these theories in quantitative detail, testing and calibrating our intuition in the context of several experimental systems. The first chapter of research (ch. II) focusses on the temperature dependence of primary KIEs and how these experiments can be quantitatively interpreted as a probe for certain kinds of enzyme or solvent dynamics. The subsequent chapters (ch. III-VI) focus on the use of secondary KIEs to determine the detailed structures of tunneling ready states (TRSs) and how the dynamics of H-tunneling affect those structures. These chapters focus primarily on the TRS of the enzyme alcohol dehydrogenase, but by examining an uncatalyzed analogue to that reaction (ch. VI), the work gains some insight about similarities and differences between catalyzed and uncatalyzed reactions. In summary, the work uncovers some principles of catalysis, not just the mechanism of a catalyzed reaction. The mechanism of C-H activation presented here provides an elegant solution to problems that have been vexing to accommodate within traditional models. This work constitutes some initial steps in making Marcus-like models quantitatively useful as a supplement or even replacement for traditional models of reactivity.

Control of the pathogen Listeria monocytogenes in ready-to-eat (RTE) meats is a major concern in the food industry. The objective of this study was to compare the growth of L. monocytogenes on refrigerated RTE meats containing sodium levulinate (4-oxopentanoic acid, a five carbon organic acid with GRAS status), sodium lactate, or a combination of sodium lactate and sodium diacetate. Turkey roll and bologna were prepared to contain (wt/wt) sodium lactate (2%); sodium lactate in combination with sodium diacetate (1.875% sodium lactate, 0.125% sodium diacetate); sodium levulinate (1, 2, or 3%); or no antilisterial additive. Samples were sliced, inoculated with a 5-strain cocktail (102 to 103 CFU/cm2) of L. monocytogenes, vacuum packaged, and stored at 2°C for 0-12 weeks. Triplicate packages of each treatment were analyzed bi-weekly for growth of the pathogen. Bacterial counts exceeded 105 CFU/cm2 in controls after 4 weeks in turkey and over 106 CFU/cm2 after 8 weeks in bologna. In turkey, L. monocytogenes showed significant growth in samples containing sodium lactate after 6 weeks(>104 CFU/cm2) and after 8 weeks when used in combination with diacetate. Further, samples containing 1% sodium Jevulinate did not show significant growth of the pathogen for 10 weeks (~104 CFU/cm2), while those containing 2% and 3% levulinate inhibited growth for 12 weeks. In bologna, adding any antimicrobial inhibited growth for 12 weeks. Finally, Listeria-free samples of turkey roll and bologna, containing the various organic acid salts, were evaluated by members of consumer taste panels. Statistical analysis (ANOV A) showed that there were no differences in overall liking of samples of turkey roll (p = 0.19) or bologna (p = 0.42). In turkey, sodium levulinate was more effective at preventing growth of L. monocytogenes, while in bologna it was as effective as the current industry standards lactate and diacetate. Addition of levulinate did not alter the sensory acceptability of either product

<p>During a make ready in a web offset press it is important to produce as little waste as possible. Reducing the amount of waste yields savings of both time and money. One way to do faster make ready is to preset the ink keys of the press before it is started. </p><p>This diploma work, carried out at Sörmlands Grafiska Quebecor AB in the city of Katrineholm, Sweden, examines how the ink key preset may be done using low- resolution digital images stored in the vendor independent data format CIP3 PPF. The press that has been used has a control interface that is not accessible from the outside. This feature is shared with a lot of older presses. Therefore several methods of how to present and collect ink key settings using offline methods have been tested. </p><p>To investigate the relationship between mean coverage over one ink zone and its corresponding ink key opening data from a 32-page web offset press has been collected. The mean coverage was taken from the CIP3 PPF files that were related to the collected print jobs. </p><p>The relationship that was found between the coverage and the opening can be described with a transfer curve (one curve per printing unit and side). Using as few as three print jobs of high quality (density and dot gain within given tolerances) a first set of transfer curves may be created. These are close to the real ones and using print jobs where the ink key presettings have been calculated the transfer curves may be calibrated to perform better and better presetting calculations. To generate and calibrate the transfer curves and to extract the mean coverage values from the CIP3 PPF files and recalculate these to presetting values a computer program called IKPS (Ink Key Presetting System) was made. IKPS was made using MATLAB from MathWorks INC. </p><p>IKPS have been tested for ink key presetting during a number of print jobs. Even though the transfer curves were uncalibrated the system performed well. As comparison the results from a plate scanner was used. Even if online transfer of the presetting values is preferable the big advantage with the IKPS is that it is an offline system and therefore it is possible to implement it on any kind of offset press, old as well as new. In order to generate reliable transfer curves the print jobs used for calibration must be of high printing quality and representative for that particular press. How the ink key presettings are presented in the press control room depends on what kind of press it is. IKPS works with CIP3 PPF files as well as low-resolution cmyk tiff files.</p>