Innovative Integrated Management System (IIMS) for Sustainable Food Industry Assoc. Prof. Dr. Prasert Suttiprasit Director of The Centre for Standards and Quality Development of Production and Services Sukhothai Thammathirat Open University Nonthaburi 11120‚ Thailand Tel. +668-1346-9000 Email. prasert_sp@yahoo.com ABSTRACT It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials‚ energy and water and other
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Research Topic: Listeria monocytogenes‚ Haemophilus influenzae‚ and Mycobacterium ulcerans Part 1: Listeria monocytogenes Listeria monocytogenes is a bacterium that is originated in food and can cause the serious illness of Listeriosis. Listeriosis is a serious disease for humans; the overt form of the disease has a mortality rate greater than 25 percent1. This is a Gram-positive bacterium‚ and is mobile by means of flagella. Listeria monocytogenes can be found in nature in soil‚ water and animal
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INTRODUCTION Nursing research is a systematic process by which nurses may used to confirm or refine existing knowledge and to explore new ideas about issues related to nursing practice (Borbasi‚ Jackson‚ & Langford‚ 2008). It falls largely into two areas‚ namely: Qualitative research and Quantitative research whereby qualitative research is based on the model of phenomenology‚ grounded theory‚ and ethnography and examines the experience of those receiving or delivering nursing care. The research
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Master of Public Health Program Internship Handbook 2010-2011 University of Missouri Master of Public Health Program University of Missouri 802 Lewis Hall Columbia‚ MO 65211 PHONE (573) 884‐6844 FAX (573) 884‐4132 http://publichealth.missouri.edu To Whom It May Concern: The Master of Public Health Program at the University of Missouri trains practitioners‚ teachers‚ researchers‚ and administrators to plan‚ implement‚ and evaluate programs aimed at enhancing health in human populations
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Infection Control What causes people to get sick? How is disease spread from one person to another person? What can be done to stop the spread of infection and disease? As a health care worker‚ it is important to know the answers to these questions. When you understand what causes infection‚ you can learn how to prevent it. Infection control is a set of practices and procedures that will help to prevent the transmission of disease within a health care facility. Infectious and Communicable Diseases
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Name of diseases | antibiotics | pharmacokinetics | Mechanism of action | Listeriosis and e.coli enteritis | AmpicillinGentamicin | Half-Life: 1-1.8 hrProtein Bound: 15-25%Absorption: oral 50%Distribution: bile‚ blister & tissue fluids‚ CSF with inflamed meningesMetabolism: liverExcretion: urineHalf-Life: 2-3 hr (NRF)Protein Bound: <30%Peak Plasma Time: IM 30-90 min; IV 30 min after 30 min infusionDistribution: crosses placenta‚ relative diffusion from blood into CSF: minimal even with
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Online BIO 150 Introductory Microbiology #3 Lab Report NAME __ Lab Group 2_____ Answer the following questions as you work your way through the lab material typing in your answers. Then submit your finished lab report as a Microsoft Word document. This lab report is worth 100 points towards your final lab grade. Each Q is worth 2 points unless otherwise noted. Also‚ per the Honor Code‚ this work must be your own. This is due Mon. 10/8 at 11:59 PM. The theme of this lab is the identification
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Book one - Follow workplace hygiene procedures Hygiene aims to Positive attitude towards personal cleanliness Awareness of hygienic practices Appropriate hygienic handling and storage of commodities and equipment in the kitchen. Hygiene risks Three Categories; 1. Personal hygiene Poor personal grooming Wearing nail polish or jewelry Not washing hands 2. Environmental hygiene Pets in the kitchen Chipped plates‚ cups etc No fly screens Not the correct method of garbage
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Identifying the Unknown Bacteria: Bacillus cereus Brittany Moy Coastline Community College Abstract Bacillus cereus is a Gram-positive‚ facultative aerobic‚ spore-forming‚ rod-shaped bacterium that is widely distributed among the environment. Introduction The reason for identification of unknown bacteria was to help students recognize different bacteria through different biochemical tests and characteristics. This is important in the medical field because identification of unknown bacteria
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Where Does Our Food Come From? I have gotten into the pattern of trusting the safety of any food that is available for purchase but does my blind trust put my health in jeopardy? It seems that having access to safe and healthy food has always been an assumed right as an American‚ but why? We have all witnessed food recalls‚ e-coli outbreaks and heard reports on unsafe food processing practices by US companies. Who is ’approving’ this food for American consumption and through which process? What
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