Food-poisoning and commercial air travel

With the introduction of budget airlines and greater competitiveness amongst all airlines, air travel has now become an extremely popular form of travel, presenting its own unique set of risks from food poisoning. Foodborne illness associated with air travel is quite uncommon in the modern era. However, when it occurs, it may have serious implications for passengers and when crew are affected, has the potential to threaten safety. Quality, safe, in-flight catering relies on high standards of food preparation and storage; this applies at the airport kitchens (or at subcontractors' facilities), on the aircraft and in the transportation vehicles which carry the food from the ground source to the aircraft. This is especially challenging in certain countries. Several foodborne outbreaks have been recorded by the airline industry as a result of a number of different failures of these systems. These have provided an opportunity to learn from past mistakes and current practice has, therefore, reached such a standard so as to minimise risk of failures of this kind. This review examines: (i) the origin of food safety in modern commercial aviation; (ii) outbreaks which have occurred previously relating to aviation travel; (iii) the microbiological quality of food and water on board commercial aircraft; and (iv) how Hazard Analysis Critical Control Points may be employed to maintain food safety in aviation travel.

The Routledge Guide to Interviewing: Oral History, Social Enquiry & Investigation

The Routledge Guide to Interviewing sets out a well-tested and practical approach and methodology: what works, difficulties and dangers to avoid and key questions which must be answered before you set out. Background methodological issues and arguments are considered and drawn upon but the focus is on what is ethical, legally acceptable and productive:
-Rationale (why, what for, where, how)
-Ethics and Legalities (informed consent, data protection, risks, embargoes)
-Resources (organisational, technical, intellectual)
-Preparation (selecting and approaching interviewees, background and biographical research, establishing credentials, identifying topics)
-Technique (developing expertise and confidence)
-Audio-visual interviews
-Analysis (modes, methods, difficulties)
-Storage (archiving and long-term preservation)
-Sharing Resources (dissemination and development)

From death row to the mansion of a head of state, small kitchens and front parlours, to legislatures and presbyteries, Anna Bryson and Seán McConville’s wide interviewing experience has been condensed into this book. The material set out here has been acquired by trial, error and reflection over a period of more than four decades. The interviewees have ranged from the delightfully straightforward to the painfully difficult to the near impossible – with a sprinkling of those that were impossible.
Successful interviewing draws on the survival skills of everyday life. This guide will help you to adapt, develop and apply these innate skills. Including a range of useful information such as sample waivers, internet resources, useful hints and checklists, it provides sound and plain-speaking support for the oral historian, social scientist and investigator.

Culinary Belfast: Soundscaping Food

The Culinary Belfast project is an exploration of the city's food culture through sound. Field recordings and interviews from the kitchens of the city's top restaurants, St George's market and numerous food outlets make up a collection of sounds that tell the story of a city through food.
"Culinary Belfast :Soundscaping Food" collates some of these recordings into an 8 minute composition exploring, on one hand, the verbal articulation of food sounds by the city's chefs and food vendors and, on the other, the more abstract, close up and microscopic sound qualities of processes like chopping, frying and boiling.

Culinary Belfast is part of the Belfast Soundwalks project (www.belfastsoundwalks.org).

Neoliberal Capitalism, Social Reproduction Crisis, Gender Implications and Forms of Resistance: The case of Greece

Neoliberal capitalism and its accompanied austerity measures has had a profound effect on social reproduction throughout Europe. Social reproduction, ie, the process that makes it possible for individuals, families, and society to reproduce itself – is in crisis. The concept of social reproduction utilized in this presentation is framed within the feminist and Marxist tradition. Historically, social reproduction was met through both waged and unwaged work with women playing a predominant role either as waged, predominantly public sector, workers (social workers, teachers, carers, nurses, etc) or as unpaid workers (unpaid carers: mothers, wives, etc.) but now both forms of work are destabilized and undermined. Thus, the crisis in social reproduction. Within this crisis women’s unequal position is further undermined but at the same time progressive women and men are organizing to present alternatives forms of social reproduction. This presentation by utilizing the case of Greece will first outline the neoliberal processes that have caused the crisis in social reproduction. Second, it will present the consequences of social reproduction by highlighting the gender implications. Third, it will discuss the reorganization of social reproduction which is taking place outside the logic of capitalist society and is manifested through the creation of solidarity health clinics and pharmacies, communal kitchens, creation of various forms of bartering etc. This presentation will argue that these forms present glimpses of another society , a society based on principles of solidarity and cooperation. A society worth fighting for. And finally the presentation will conclude by discussing at which level can this crisis be resolved and the role of the social work profession.