“If slaughterhouses had glass walls‚ everyone would be a vegetarian.” Paul McCartney stated in a video he made to motivate switching to vegetarianism. Like Paul McCartney‚ many people today are switching to a vegetarian or even vegan diet and with good reason. Environmentalists and scientists have shown‚ through extensive research‚ that meat industries are over-producing animal products‚ and in addition‚ are a major cause of environmental problems such as global warming and world hunger. Another
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SOC 321 – Week 5 Modern Meat Production & ‘Manufactured Risk’ Since 1950‚ world meat production has increased fivefold. No society past or present raises and kills so many animals just for their meat. No other society has ever adopted such intensive systems of animal production and nonrenewable resource dependent farming practices. These have evolved to make meat a dietary staple and to meet the demand for ‘cheap’ and plentiful supply of meat. Billions of animals are slaughtered every year and
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Unit ICO1 The principles of infection prevention and control Understand roles and responsibilities in the prevention and control of infections. All care workers have a responsibility to follow the infection prevention and control guidance of the organisation they work for and to work in such a way that the infection risk to service users‚ themselves and others is minimised. Care workers also have a responsibility to keep up to date and attend infection prevention and control training. The company
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(which stains microbes fermenting lactose)‚ lactose and peptone. QUALITY CONTROL Results after 24 hrs at 35º C Organisms ATCC Growth Colour Escherichia coli 25922 + red Proteus mirabilis 12453 + colourless Salmonella typhimurium 14028 + colourless Streptococcus faecalis 29212 - or partial Uses Acting as a visual ph indicator‚ the agar distinguishes those Gram-negative bacteria that can ferment the sugar lactose (Lac+) from those that
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Prevention and control of infection in care homes – an information resource i DH INFORMATION READER BOX Policy HR / Workforce Management Planning / Performance Clinical Commissioner Development Provider Development Improvement and Efficiency Document Purpose Best Practice Guidance Gateway Reference 17405 Title Prevention and control of infection in care homes - an information resource Author Department of Health and Health Protection Agency Publication
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Joshua Williams Prof. McIntosh English 101-10 9 April 2013 Food Safety in America Food safety is a topic that did not really cross people’s mind too much until recently. Due to a number of illnesses caused by tainted foods in the past couple years or so‚ this subject has moved to the front of many individuals’ minds. Food safety issues come about during the sanitation‚ processing‚ handling‚ and shipping of foods across America. Even the simplest mistake in either the shipping‚ processing‚ sanitation
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HW220-9: Diet and Nutrition Education Guide Tina Samaniego Kaplan University Introduction This Diet and Nutrition Education Guide will be a resource for my future career in health and wellness counseling bariatric patients and individuals who have been diagnosed obese and need to make lifestyle changes in order to live a healthier life. This guide will cover Dietary Trends and Nutrition (Schlenker‚ E.‚ & Roth‚ S.‚ 2011)‚ How the Food Industry Influences Nutrition and Health (Nestle‚ M‚)‚ dietary
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during an outbreak of shigellosis in 1917‚ isolated a strain of Escherichia coli from faeces of a soldier who was not infected by the disease‚ antibiotics were not much developed during those times and Alfred Nissle used this identified strain of E.coli for the treatment of acute gastrointestinal salmonellosis and shigellosis. Collins and Carter in 1978 demonstrated the disease resistance effect of gut microflora based on the studies in guinea pig. They showed that only 10 cells of Salmonella enteritidis
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gloves. Waste can be a source of infection and needs to be dealt with safely. Employers must have procedures in place to deal with waste materials and spillage to ensure it is dealt with correctly. Your employer is also responsible in reporting any outbreaks of infection within your workplace‚ to the Health Protection team and the Care Quality Commission. 1.2. Explain employees responsibilities in relation to the prevention and control of infection The employee has a duty of care for the service
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P5- Outline relevant legislation in relation to preparing‚ cooking and serving food. P6- Explain safe practices necessary in preparing‚ cooking and serving food in a health or social care setting. In this assignment I am going to be outlining and explaining safe practices necessary in preparing‚ cooking and serving food in a health or social care setting and relevant legislation in relation to preparing‚ cooking and serving food. Safe practices of food preparation‚ cooking and service Hygiene
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