THE REPUTATION OF NEW ZEALAND’S LARGEST COMPANY Executive summary This report is about Fonterra’s image from the perspective of those outside of the organization. It takes into account the vital business activities affecting their corporate social responsibility. This business report is written for Wendy Williams‚ the senior manager of Fonterra. After evaluating periodicals and academic reports‚ the main business activities which affected the company’s reputation were distinguished in this report
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1. What type of foodborne illness did the individual contract? Aaron from case study #1‚ had most likely contracted the foodborne illness called Clostridium perfringens. I believe he contracted this specific foodborne pathogen because the illness is caused by improper temperature of prepared foods in meat products such as roast beef or turkey. This organism is known to cause severe diarrhea and nausea due to the bacterias being contaminated through foods. Since Aaron and his wife’s beef stew was
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lipopolysaccharide (LPS) thin shell of peptidoglycan periplasmic space inner membrane Lose crystal violet and stain red from safranin counterstain GRAM NEGATIVE CELL WALL 10 5 ENDOSPORES 11 Resting‚ dormant cells produced by some G+ genera: Clostridium‚ Bacillus & Sporosarcina Have a 2-phase life cycle – vegetative cell & an endospore sporulation -formation of endospores germination- return to vegetative growth hardiest of all life forms withstand extremes in heat‚ drying‚ freezing‚ radiation
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There are about 1.2 million abortions in the United States each year. Abortion is one of the most common medical procedures performed in the United States each year. More than 40% of all women will end a pregnancy by abortion at some time in their reproductive lives Most abortions are performed after your health care professional takes a brief and targeted medical history. Before you have this procedure‚ you will be asked questions about prior pregnancies and any treatment or care during the current
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Potential Hazards in Health and Social Care: A Guide for Staff By Gareth Barnes Introduction Health and Social Care in Northern Ireland is provided as an integrated service‚ this is a number of organisations who plan to deliver and monitor health care in NI. There are 6 Health and Social care (HSC) trusts in N. Ireland. 5 HSC trusts provide integrated health and social care services across N.Ireland; Belfast HSC Trust South Eastern HSC Trust
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Chapter 4 - Methane production 4.1 Microbial consortia and biological aspects of methane fermentation 4.2 Molecular biology of methanogens 4.3 Developments in bioreactor technology References Methane fermentation is a versatile biotechnology capable of converting almost all types of polymeric materials to methane and carbon dioxide under anaerobic conditions. This is achieved as a result of the consecutive biochemical breakdown of polymers to methane and carbon dioxide in an environment
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Today we often take for granted just going to the doctor and getting medicine to fix any illness we may have or pain that we are feeling. There hasn’t always been the privileges that we have today‚ back in the 1800’s and early 1900’s it wasn’t uncommon for people and children to die from just a minor scratch‚ pinpricks‚ scarlet fever‚ or any minor diseases. Hospitals were full of people with infections spiraling out of control‚ but there wasn’t anything available for them. Our soldiers fighting
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SCOPE OF MICROBIOLOGY: What is Microbiology? | � Microbiology is the study of microorganisms� Microorganisms‚ roughly‚ are living things that are too small to be seen with the naked eye� Microorganisms cannot be distinguished phylogenetically from �macroorganisms� (see variety of microorganisms‚ below)� Microbiology is more a collection of techniques: aseptic technique‚ pure culture technique‚ microscopic observation of whole organisms‚ etc.� Microbiologists
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FDS 3413: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING 20TH NOVEMBER 2011 NAME : AIMI AMIRAH ARIFFIN MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory. INTRODUCTION On 20th November 2011‚ students of Food Technology
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