Consumer Focused Review of the Pork Supply Chain

Pig meat production was valued at €290 (£198) million at farm gate in Republic of Ireland (ROI) in 2007. In Northern Ireland (NI) in 2006, pig meat was estimated to account for almost seven percent of gross turnover in the food and drinks processing sector at £190 (€280) million. Whilst researching for this report it emerged that comparable figures for the value of the pig meat industry on ROI and NI are not available. This report showed that pig production on the IOI has changed from a small-scale enterprise carried out by a large number of mixed farmers to a modern industry comprised of a small number of specialist producers operating large-scale units. Most products for retailers are prepared and packed in specialised cutting and processing units which may or may not be integrated in the slaughter plant. For some pork products, various additives such as salt, herbs and flavour enhancers are added. Pork products are then stored and transported, frozen or chilled to wholesale, retail and catering facilities for ultimate sale to consumers.

Hold the Gluten! Can coeliac consumers enjoy risk-free dining

Can coeliac consumers enjoy risk-free dining? This project was designed to assess awareness of coeliac condition and to highlight the importance of providing gluten-free food. The survey was conducted in two parts: first, our samplers purchased gluten-free meals from restaurants, and then they completed a questionnaire. This asked questions relating to their purchasing experience and the level of knowledge displayed by restaurant staff. Their whole meal was then dispatched to the laboratory for analysis of the gluten content. Our samplers found that they were able to identify and purchase a gluten-free meal from the restaurants that they visited. While some were supplied with meals that actually contained gluten, the level of gluten in those meals varied considerably. Our samplers ordered 260 meals. Sixteen per cent of these contained gluten, and six and a half per cent were deemed unsatisfactory (containing more than 200mg/kg of gluten). Some of these samples could produce acute illness in coeliac customers. It is likely that the samples with low levels of gluten had been cross-contaminated, while those containing higher levels are more likely to contain some form of gluten in the ingredients. Food service staff rely on advice and input from the chef or manager to recommend and serve a glutenfree meal. Confident staff and well-signposted menu choices do not guarantee risk-free dining for coeliac customers. The survey result supports our view that robust training is required to improve the knowledge of chefs, managers and staff, and help them to manage this hazard. To enable coeliacs to eat out safely and enjoyably, we make the following recommendations

What's in that bun? Nutrition takeout series

The beef burger is a common food on both the kitchen and restaurant table since the 1800s and is one of the most common choices on fast food menus. The main reason for this is because it is tasty, easily accessible, customisable, affordable and portable. In ROI, composite foods (i.e. foods made up of more than one ingredient) are an important source of meat, especially burgers, with the majority of burgers either being fried or grilled, and many eaten from takeaway outlets. With such easy access and with limited nutritional information available to consumers at point of sale, many people may not be aware of the nutritional content of what they are consuming or of the healthier options that may be available to them. Given the diversity of products available, this survey was designed to provide an insight into the energy (calorie), total fat, saturated fat, protein and salt content of a range of burgers from various takeaway outlets.

An Assessment of the Microbiology of Hand Contact Surfaces in the Retail Environment

This study aimed to assess the microbiology of food and hand contact surfaces in the retail environment and the potential for these surfaces to act as vehicles for the spread of foodborne pathogens. During the survey, 10 stores in the Republic of Ireland (ROI) were visited by student Environmental Health Officers (EHOs) who took swab samples from four surfaces: conveyor belts, long-life shopping bags, shopping trolley handles and keypads on card payment units. The swab samples were examined for the presence of the pathogens Salmonella, Campylobacter and Listeria. The Aerobic Colony Counts, as well as the levels of E. coli and Enterobacteriaceae, were also determined. In addition, structured questionnaires were used with retailers to establish the stores’ regimes for the cleaning of conveyor belts. Similarly, shoppers donating their long-life shopping bags for sampling were questioned about how they normally use these bags, and the results were compared with those from the microbiological survey. The results indicated that the hygiene of the surfaces sampled was good, with Salmonella, Campylobacter and Listeria not detected in any of the samples, and levels of both Enterobacteriaceae and E. coli were below the limits of detection in all but one sample. Aerobic Colony Counts varied but none of the results obtained would be deemed ‘unacceptable’ or ‘unsatisfactory’ under guidelines for ready-to-eat foods

TFC Seguretat Informàtica : Sistema de micropagaments PayWord

Es tracta de la creació d'una pàgina web de venda d'elements multimèdia, de manera que els pagaments es puguin fer per mitjà del sistema PayWord. Aquest sistema és ideal per a pagaments de petites quantitats.

Desarrollo en Java EE de una Librería virtual

Aquest treball de final de carrera consisteix en el desenvolupament, implementació i desplegament d'una aplicació utilitzant la tecnologia JavaE, d'una aplicació per la venda de llibres mitjançant la Web.

Desenvolupament en java per a Internet

Aquest treball de final de carrera consisteix en el disseny i la implementació d'una 'botiga web' bàsica. Aquesta botiga web ha de permetre mantenir un inventari d'articles en venda, agrupats en categories, i posar-lo a disposició dels clients que hi accedeixin mitjançant un navegador estàndard.

Cherry Orchard Community Garden

Community garden project and allotments aims to increase community involvement, participation and activity in the locality.  We have a number of family groups (parents and children) working together. It is a lot of fun and a great way to meet new people from the area, get out of the house a few hours a week and be part of a really nice community group. We see our garden somewhat like a Co-op. Everyone is welcome to join us, we meet up at least three times a week and do the jobs around the garden together – mainly around vegetables and some fruit trees but we are interested in flowers and other things as well. We have a garden sale every Thursday between 12pm-2pm. We sell all organic produce grown in the garden and make our own jams to sell weekly also. At the end of the season we all share the crops, vegetables and fruits if there is any left after the sale on Thursday. Contact: Kevin Dunne, 087 272 4537. Email: communitygardens@ballyfermotpartnership.ie   Dublin City Council via Cherry Orchard Regeneration Board Initiative Type Community Food Growing Projects Location Dublin 10 Target Groups Children ( 4-12 years) Children (0-4 years) Children (13-18 years) Lone parents Men Older people Unemployed Funding Dublin City Council via Cherry Orchard Regeneration Board Website https://www.youtube.com/channel/UCxED179ZBWiRa251UQh4l1A Connect with this Initiative Facebook

Hospital admission rates for alcoholic intoxication after policy changes in the canton of Geneva, Switzerland.

Background: In February, 2005, the canton of Geneva in Switzerland prohibited the off-premise sale of alcoholic beverages between 9pm and 7am, and banned their sale in gas stations and video stores. The aim of this study is to assess the impact of this policy change on hospital admission rates for alcoholic intoxication.Methods: An interrupted time series analysis of this natural experiment was performed with data on hospitalisations for acute alcoholic intoxication during the 2002-2007 period. The canton of Geneva was treated as the experimental group, while all other Swiss cantons were used as the control group.Results: In the experimental site, the policy change was found to have a significant effect on admission rates among adolescents and young adults. Depending on the age group, hospitalisation rates for alcoholic intoxication fell by an estimated 25-40% as the result of restricted alcohol availability.Conclusions: Modest restrictions on opening hours and the density of off-premise outlets were found to be of relevance for public health in the canton of Geneva. In light of this finding, policy makers should consider such action as a promising approach to alcohol prevention. (C) 2011 Elsevier Ireland Ltd. All rights reserved.

UOCasion: trabajo fin de carrera J2EE

L'objectiu del TFC és el desenvolupament d'una aplicació informàtica sota la plataforma J2EE, implementant el patró model-vista-controlador. Per posar-ho en pràctica, es desenvoluparà una aplicació web que gestioni una companyia dedicada a la compra i venda de cotxes de segona mà. Es desenvoluparà tant la part empresarial relacionada amb la interacció amb els clients com la part administrativa, que permeti a la companyia gestionar la seva xarxa de concessionari i el personal que tenen contractat.

Empresa Publimarket - Implementació d'un ERP

Aquest treball de final de carrera documenta les diferents fases d'anàlisi, planificació i implementació del programari ERP a Publimarket, una empresa del ram editorial que fonamenta la seva activitat econòmica en la venda de diverses publicacions (diaris i revistes) i en la publicitat que s'hi insereix.

Portal web Agrupació Comercial

En aquest TFC el que es preten crear un portal on integrar tots els petits comerços de manera conjunta, alhora que separada clar, on cada comerç pugui posar a la venda els seus productes i el client final pugui comprar de manera global a cadascun dels comerços.

Desenvolupament amb tecnologia Microsoft.net Framework arquitectura Asp.net : Aplicació de comerç electrònic

Tot i que el cos d'aquest treball es refereix a la creació d'una botiga virtual per a la venda de bicicletes i altres components que s'hi relacionen, l'objectiu últim és conèixer l'arquitectura Asp.NET ?integrada dins la tecnologia Microsoft.NET Framework? i aprofundir en les seves característiques.

Erythrovirus B19 infection in acquired immunodeficiency syndrome: screening by histopathology, immunohistochemistry, and in situ hybridization

Erythrovirus B19 infects erythrocytic progenitors, transiently interrupting erythropoiesis. In AIDS patients it causes chronic anemia amenable to treatment. We looked for evidences of B19 infection in stored bone marrow material from patients with acquired immunodeficiency syndrome. Histological sections were made from stored paraffin blocks from 33 autopsies (39 blocks) and 35 biopsies (45 blocks, 30 patients) performed from 1988 to 2002. They were examined after hematoxylin-eosin (HE) staining, immunohistochemical (IHC), and in situ hybridization. HE revealed intra-nuclear inclusion bodies ("lantern cells") suggesting B19 infection in 19 sections corresponding to 19 of 63 patients examined with this test. Seven of 78 sections subjected to immunohistochemistry were positive, corresponding to 7 of 58 patients examined with this test. Fourteen sections corresponding to 13 of the 20 HE and/or IHC positive patients were subjected to in situ hybridization, with six positives results. Among the 13 patients subjected to the three techniques, only one gave unequivocal positive results in all and was considered a true positive. The frequency of B19 infection (1/63 patients) in the material examined can be deemed low.

Anàlisi, disseny i implementació d'una aplicació de comerç electrònic usant J2EE

Aquest treball de fi de carrera consisteix en el disseny i implementació d'una botiga web bàsica. Aquesta botiga ha de permetre mantenir un inventari d'articles a la venda agrupats en categories, i la seva posada disposició dels clients que hi accedeixen mitjançant un navegador web.