Inledning: Salladsbarer är ett trendigt och lättillgängligt måltidsalternativ som finns i de flesta dagligvaruhandelsbutiker. Personal och konsumenter hanterar dagligen livsmedel och utrustning vid salladsbaren. Det saknas idag information och kunskap om hur personers beteende kring en salladsbar kan påverka livsmedelssäkerheten. Syfte: Undersöka risker med offentlig livsmedelshantering vid en salladsbar. Metod: Dolda observationer av personal och konsumenters riskbeteende. Hygienkontroll av portionsförpackningar. Bakterieprovtagningar av ytor i anknytning till salladsbaren följt av en artbestämning. Studiens intention är att ge en kvalitativ bild av de hygienutmaningar som livsmedelshantering i en offentlig miljö kan innebära. Resultat/Slutsats: Resultatet av observationerna visar att det sker ett flertal olika riskbeteende i anknytning till salladsbaren, framför allt bland konsumenter, vilket kan leda till korskontamination. Hygienkontrollen visade att medelvärdet av samtliga portionsförpackningar låg inom gränsvärdet för godkänd hygienstandard. Analysen av bakterieprover tagna från olika ytor kopplade till salladsbaren visade att det förekommer en hög variation av olika bakterier. Det finns en risk för bakteriespridning genom personers riskbeteende kopplade till salladsbaren. Risker kan förebyggas genom ökad kunskap och information om hygien och normer för beteende kring salladsbarer. / Introduction: Salad bars are a trendy and easily accessible meal option available in most grocery stores. Staff and consumers handle food and equipment at the salad bar daily. There is today no information and knowledge about how people's behavior around a salad bar can affect food safety. Purpose: To investigate risks with public food management at a salad bar. Method: Hidden observations of staff and consumer risk behavior. Hygiene control of portion packages. Bacterial sampling of surfaces associated with the salad bar followed by a species determination. The aim of the study is to provide a qualitative picture of the hygiene challenges that food management in a public environment may imply. Result/Conclusion: The results of the observations show that there are a variety of risk behaviors associated with the salad bar, especially among consumers, which can lead to cross contamination. The hygiene check showed that the average of all portion packages was within the limit of approved hygiene standards. The analysis of bacterial samples taken from different surfaces linked to the salad bar showed that there was a high variety of different bacteria. There is a risk of bacterial spread through people's risk behavior linked to the salad bar. Risks can be prevented through increased knowledge and information on hygiene and norms around salad bars.

The Forgiveness Project includes a critical introduction that defines the author’s approach to the short-short form as well as an explanation of how historiographical metafiction can work to memorialize. The first section contains primarily short-short stories that address the themes of motherhood, small tyrannies, happy liars, caregiving and the clichés of grief. A collection of linked short stories follows, revolving around elusive forgiveness. On the night of July 17, 1977, Juanita Lee, a bridge tender in South Florida, was abducted by two men and executed in the Everglades to silence her opposition to the demolition of an Intracoastal Waterway bridge. Twenty-two years later her daughter, Jill, now a Washington D.C. lobbyist who views the world through the cynical lens of her life’s work, is confronted with a plea for forgiveness via an organization called “The Forgiveness Project,” representing one of her mother’s killers.

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / Esta dissertaÃÃo cujo tema versa sobre âEscola Normal Rural de Juazeiro do Norte: do Museu Vilas Nova Portugal à Sala de MemÃria AmÃlia Xavier de Oliveiraâ, objetiva analisar a importÃncia do antigo Museu Vilas Nova Portugal, criado pela Escola Normal Rural do Juazeiro do Norte, em 1934, como parte de um projeto civilizador, inserido no contexto histÃrico de sua criaÃÃo, como tambÃm conectÃ-la à Sala de MemÃria AmÃlia Xavier de Oliveira, criada em 2007, e que se encontra, atualmente, em momento de dispersÃo do acervo histÃrico e pedagÃgico da referida escola. Partiu de questionamentos que embasaram a pesquisa, em termos conceituais e metodolÃgicos, e indicaram o seu delineamento: 1) Qual papel desempenhou o Museu Vilas Nova Portugal, no ambiente educacional juazeirense, nas primeiras dÃcadas do sÃculo XX? 2) Qual teria sido a duraÃÃo do seu funcionamento e por que razÃo foi desativado? 3) Que funÃÃo desempenhou a Sala de MemÃria AmÃlia Xavier de Oliveira, quando foi criada e na atualidade? Abrange, portanto, dois perÃodos: 1934 aos anos de 1940; e de 2008 aos dias atuais. O estudo baseou-se nas ideias de Geertz (1989), sobre histÃria cultural; nos estudos de Maria JoÃo Mogarro (2013), sobre a relaÃÃo entre museu e patrimÃnio; na contribuiÃÃo de Norbert Elias (1993), quando explora a noÃÃo de civilidade como processo de transformaÃÃo dos costumes; e em Malinowisk (1976), por tratar a cultura como essencial para a compreensÃo da sociedade. Trata-se de uma pesquisa histÃricodescritiva, que se apoia em fontes documentais, bibliogrÃficas e orais, para entender o contexto de criaÃÃo dos referidos museus e, assim, apresentar a sua histÃria, localizada no tempo e no espaÃo, em Juazeiro do Norte-CearÃ. ComeÃou por identificar ideologias conflitantes em relaÃÃo à Museu e PatrimÃnio escolar, nas primeiras dÃcadas do sÃculo XX; reconheceu o papel do Escolanovismo, na criaÃÃo de museus de CiÃncias Naturais; e revelou a descontinuidade presente na experiÃncia museolÃgica do Juazeiro do Norte. Oferece, por fim, uma tentativa de reconstruÃÃo histÃrica dos dois museus, com base na interpretaÃÃo e anÃlise dos entrevistados e dos documentos encontrados, que funcionam como registro e testemunho da existÃncia dos referidos museus, como patrimÃnio escolar, ameaÃados pela falta de hÃbito, interesse e vontade polÃtica de sua preservaÃÃo e cultivo da memÃria histÃrica, o que poderà ser evitado por meio da instauraÃÃo do Museu da EducaÃÃo da Escola Normal Rural de Juazeiro do Norte-CearÃ, parte de uma luta travada por ex-alunos e professores daquela instituiÃÃo escolar. / This dissertation has as its theme: "Normal Rural School of Juazeiro do Norte: the Museum Towns New memory room Portugal AmÃlia Xavier de Oliveira". Objective to analyze the importance of the former Museum Towns New Portugal, created by the Normal School of Rural Juazeiro do Norte, in 1934, as part of a civilizing project, inserted into the historical context of its creation, as well as connect it to the Memory room AmÃlia Xavier de Oliveira, created in 2007, and is currently at time of dispersion of historical and pedagogical heritage of that school. Left a few questions that paved the way to research, conceptual and methodological terms, and indicated its delineation: 1) what role played the New Villages in Portugal Museum educational environment juazeirense, in the first decades of the 20th century? 2) which would have been the duration of its functioning and why was it disabled? 3) Who played the Memory function AmÃlia Xavier de Oliveira, when it was created and today? Therefore covers two periods: the years 1934 to 1940; and from 2008 to the present day. The study is based on the ideas of Geertz (1989) about cultural history, in studies of Maria JoÃo Mogarro (2013), about the relationship between Museum and heritage; on contribution of Norbert Elias (1993), when explores the notion of civility as the transformation process of the customs; in Malinowisk (1976) for treating culture as essential to the understanding of society. It is a historical research-descriptive lean on documentary sources, and oral literature; to understand the context of creation of such museums, and thus present their history, located in time and space, in Juazeiro do Norte-CearÃ. Started by identifying conflicting ideologies regarding school Heritage Museum and in the first decades of the 20th century; recognized the role of Escolanovismo, the creation of museums of natural sciences; revealed the discontinuity present in museological experience of Juazeiro do Norte. Offers Finally, an attempt at historical reconstruction of the two museums, based on interpretation and analysis of respondents and the documents found, which function as a record and testimony of the existence of these museums, such as school, heritage threatened by lack of habit, interest and political will of its preservation and cultivation of historical memory, which could be avoided through the establishment of Normal School Education Museum Juazeiro do Norte Rural CearÃ. Part of a struggle waged by former students of the school institution.

Doctor of Philosophy / Department of Agricultural Economics / John A. Fox / Mail surveys are used to gather information in order to make inferences about populations. This study examines cost effective methods to maximize response rates to a mail survey. A consumer mail survey was developed and used to study consumer demand for safer foods. In addition, the study will verify if additional responses from follow-up mailings changes econometric analysis results, thus validating follow-up mailing costs. A test was created to maximize response rates and incentives were used in both mailings. An Ordinary Least Square (OLS) model was developed to analyze response rates and mail survey costs while a willingness to pay model and an ordered probit were used for the consumer demand analysis. Results showed that when a consumer survey was sent to a city within the school's state no incentive should be included while if sent to a city outside the school's state an incentive should be included. Moreover, if the outcome from the first mailing resulted in a low response rate a monetary incentive should be included in the follow-up mailing to increase response rates. Results from the consumer willingness to pay for irradiated salad greens showed that consumers are willing to pay higher prices for irradiated salad greens. Furthermore, results showed that there is no statistical difference between the coefficients, in both the willingness to pay and the ordered probit, from the model using additional observations from follow-up mailing and the model that included only observations from the first mailing. Even though coefficients were not statistically different in the ordered probit, significance of the marginal effects for some variables were different between models.

Salmonella Enteritidis (SE) é um enteropatógeno de grande preocupação para indústria de alimentos, principalmente de produtos que não podem ser submetidos a tratamento térmico, como as saladas à base de maionese, freqüentemente envolvidas em surtos de salmonelose. O uso de antimicrobianos naturais nesses produtos pode ser um método alternativo para o controle de SE. Assim, o objetivo deste trabalho foi avaliar o efeito antimicrobiano de óleo essencial de orégano, EDTA e nisina individualmente e a combinação de nisina com EDTA e nisina com óleo essencial de orégano no controle da multiplicação SE em salada de legumes com maionese. A atividade inibitória foi inicialmente avaliada in vitro e posteriormente em salada preparada com legumes, experimentalmente contaminados com SE, misturados à maionese, na concentração de 103 UFC/g, e armazenados em refrigeração (8°C) e em temperatura ambiente (30°C). Os resultados da avaliação in vitro indicaram que o OEO usado individualmente tem melhor efeito antimicrobiano contra SE do que quando empregado em combinação com nisina. Nem a nisina nem o EDTA, quando testados isoladamente ou combinados apresentaram efeito sobre SE. Na salada de legumes com maionese preparada artesanalmente, a presença de 0,2% de OEO resultou em redução na contagem de SE, constituindo-se em uma barreira adicional para a multiplicação do patógeno nesse produto. A análise sensorial da salada de legumes com maionese contendo 0,2% de OEO indicou que houve 95% de aceitação do aroma, 93% de aceitação do sabor e 74% de intenção de compra. A análise sensorial da maionese contendo 0,5% ou 1% de OEO indicou a inviabilidade de se aumentar a concentração do OEO na maionese como alternativa para melhorar o efeito antimicrobiano. / Salmonella Enteritidis (SE) is an enteropathogen relevant for the food industry, especially in foods that do not require heat treatment before consumption such as salads prepared with mayonnaise, frequently associated to outbreaks of salmonellosis. Natural antimicrobials can be used as an alternative procedure to control SE in these foods. The aim of the present study was to evaluate the effect of origanum essential oil (OEO), nisin and EDTA, used individually and in combination, on the growth of SE in mayonnaise and in mayonnaise-based legume salad. The inhibitory activity was evaluated in vitro, in home made mayonnaise and in mayonnaise-based legume salad experimentally contaminated with SE at 103 CFU/g, stored under refrigeration (8°C) and at room temperature (30°C). The results of the in vitro tests indicated that a better antimicrobial effect of OEO on SE was achieved when OEO was used individually than when used combined with nisin or EDTA. Nor nisin nor EDTA, used individually, presented any effect against SE. The presence of OEO in mayonnaise did not add any additional effect to the antimicrobial activity of the intrinsec parameters in this food. In mayonnaise-based legume salad, 0.2% of OEO caused a reduction in the counts of SE, and was an additional hurdle for the growth of the pathogen in this product. The sensorial testing of mayonnaise-based legume salad containing 0.2% OEO indicated an acceptance of 95% for the aroma and 93% for the taste and 74% of purchasing intention. The sensorial testing of mayonnaise containing 0.5% or 1% OEO indicated that the increase in the content of OEO to increase the antimicrobial activity is not feasible.

Salmonella Enteritidis (SE) é um enteropatógeno de grande preocupação para indústria de alimentos, principalmente de produtos que não podem ser submetidos a tratamento térmico, como as saladas à base de maionese, freqüentemente envolvidas em surtos de salmonelose. O uso de antimicrobianos naturais nesses produtos pode ser um método alternativo para o controle de SE. Assim, o objetivo deste trabalho foi avaliar o efeito antimicrobiano de óleo essencial de orégano, EDTA e nisina individualmente e a combinação de nisina com EDTA e nisina com óleo essencial de orégano no controle da multiplicação SE em salada de legumes com maionese. A atividade inibitória foi inicialmente avaliada in vitro e posteriormente em salada preparada com legumes, experimentalmente contaminados com SE, misturados à maionese, na concentração de 103 UFC/g, e armazenados em refrigeração (8°C) e em temperatura ambiente (30°C). Os resultados da avaliação in vitro indicaram que o OEO usado individualmente tem melhor efeito antimicrobiano contra SE do que quando empregado em combinação com nisina. Nem a nisina nem o EDTA, quando testados isoladamente ou combinados apresentaram efeito sobre SE. Na salada de legumes com maionese preparada artesanalmente, a presença de 0,2% de OEO resultou em redução na contagem de SE, constituindo-se em uma barreira adicional para a multiplicação do patógeno nesse produto. A análise sensorial da salada de legumes com maionese contendo 0,2% de OEO indicou que houve 95% de aceitação do aroma, 93% de aceitação do sabor e 74% de intenção de compra. A análise sensorial da maionese contendo 0,5% ou 1% de OEO indicou a inviabilidade de se aumentar a concentração do OEO na maionese como alternativa para melhorar o efeito antimicrobiano. / Salmonella Enteritidis (SE) is an enteropathogen relevant for the food industry, especially in foods that do not require heat treatment before consumption such as salads prepared with mayonnaise, frequently associated to outbreaks of salmonellosis. Natural antimicrobials can be used as an alternative procedure to control SE in these foods. The aim of the present study was to evaluate the effect of origanum essential oil (OEO), nisin and EDTA, used individually and in combination, on the growth of SE in mayonnaise and in mayonnaise-based legume salad. The inhibitory activity was evaluated in vitro, in home made mayonnaise and in mayonnaise-based legume salad experimentally contaminated with SE at 103 CFU/g, stored under refrigeration (8°C) and at room temperature (30°C). The results of the in vitro tests indicated that a better antimicrobial effect of OEO on SE was achieved when OEO was used individually than when used combined with nisin or EDTA. Nor nisin nor EDTA, used individually, presented any effect against SE. The presence of OEO in mayonnaise did not add any additional effect to the antimicrobial activity of the intrinsec parameters in this food. In mayonnaise-based legume salad, 0.2% of OEO caused a reduction in the counts of SE, and was an additional hurdle for the growth of the pathogen in this product. The sensorial testing of mayonnaise-based legume salad containing 0.2% OEO indicated an acceptance of 95% for the aroma and 93% for the taste and 74% of purchasing intention. The sensorial testing of mayonnaise containing 0.5% or 1% OEO indicated that the increase in the content of OEO to increase the antimicrobial activity is not feasible.

This study focuses on the following schizophrenic related elements to be found in the postmodern society and to be represented in selected contemporary video artworks: 1) creation of an alternative world and 2) disturbance in meaning. To confirm that the creation of an alternative world and disturbance in meaning is present in postmodern society, the following elements are investigated as symptoms of schizophrenia and characteristics present in contemporary society: 1) fragmentation, 2) withdrawal from reality, 3) misinterpretation of memories and 3) the creation of 'word salad'. In order to draw a parallel between schizophrenia and the postmodern society, the postmodern theories of Simon Gottschalk, Fredric Jameson, Kenneth Gergen, Jean Baudrillard, Andreas Huyssen, Gilles Deleuze en Paul Virilio as well as the medical studies involving schizophrenia by the Schizophrenia Foundation of South Africa, the University of Iowa se Department of Healthcare and D Sue, DW Sue en S Sue are used. In both conditions of schizophrenia and postmodern society, reality and meaning are altered. This study concludes that schizophrenic related elements are present in the postmodern society and therefore these elements are represented in the selected video artworks of the artists Eija-Liisa Ahtila and myself.AFRIKAANS : Hierdie studie fokus op die skisofrenie-verwante elemente wat voorkom in die postmoderne samelewing naamlik: 1) alternatiewe wêreldskepping en 2) versteuring in betekenisgewing en wat uitgebeeld word in geselekteerde kontemporêre videokunswerke. Fragmentering, onttrekking van realiteit, waninterpretasie van herinneringe en die skepping van 'woordslaai' word as simptome van skisofrenie en as kenmerkende eienskappe in die postmoderne samelewing ondersoek om die argument te versterk dat alternatiewe wêreldskepping en versteuring in betekenisgewing teenwoordig is in die postmoderne samelewing. Die postmoderne teorieë van Simon Gottschalk, Fredric Jameson, Kenneth Gergen, Jean Baudrillard, Andreas Huyssen, Gilles Deleuze en Paul Virilio sowel as die mediese studies deur die Schizophrenia Foundation of South Africa, die University of Iowa se Department of Healthcare en D Sue, DW Sue en S Sue aangaande skisofrenie, word gebruik om parallelle tussen die postmoderne samelewing en die mediese toestand van skisofrenie in hierdie studie te trek. Daar word vasgestel dat realiteit en betekenis in beide toestande van skisofrenie en die postmoderne samelewing verbuig en hervorm word. Die gevolgtrekking van hierdie studie is dat skisofrenie-verwante elemente wel voorkom in die kontemporêre samelewing en dus uitgebeeld word in die geselekteerde videokunswerke van die kunstenaars Eija-Liisa Ahtila en myself. / Dissertation (MA)--University of Pretoria, 2006. / Visual Arts / unrestricted