Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities

A theoretical model is used to predict the growth of Staphylococcus aureus in a pasteurized meat product kept at ambient temperatures for several hours. For this purpose, the temperature profiles of some cities of Mexico were combined with literature data on the kinetics of S. aureus growth. As shown by theoretical predictions, if the food is kept at ambient temperature, the average daily temperature may not give accurate predictions.

Effectiveness of cleaning and sanitizing procedures in controlling the adherence of Pseudomonas fluorescens, Salmonella Enteritidis, and Staphylococcus aureus to domestic kitchen surfaces

The effectiveness of cleaning and sanitizing procedures in controlling Staphylococcus aureus, Salmonella Enteritidis, and Pseudomonasfluorescens adhered to granite and stainless steel was evaluated. There was no significant difference (p > 0.05) in the adherence of pure cultures of these microorganisms to stainless steel. The numbers of P. fluorescens and S. Enteritidis adhered to granite were greater (p < 0.05) than the numbers of S. aureus. Additionally, the adherence of P. fluorescens was similar to the adherence of S. Enteritidis on granite surface. In a mixed culture with P. fluorescens, S aureus adhered less (p < 0.05) to stainless steel surfaces (1.31 log CFU.cm-2) than when in a pure culture (6.10 log CFU.cm-2). These results suggest that P. fluorescens inhibited the adherence of S. aureus. However, this inhibition was not observed in the adherence process for granite. There was a significant difference (p < 0.05) between the number of adhered cells before and after pre-washing for S. aureus on stainless steel and granite surfaces, and after washing with detergent for all microorganisms and surfaces. The efficiency of the cleaning plus sanitizing procedures was not significantly different (p > 0.05) between the surfaces. However, a significant difference was observed (p < 0.05) between the sanitizer solutions. Sodium hypochlorite and peracetic acid were more bactericidal (p < 0.05) than a quaternary ammonium compound. With regard to microorganisms, S. aureus was the least resistant to the sanitizers. These results show the importance of good cleaning and sanitization procedures to prevent bacterial adherence and biofilm formation.

Role of food safety in procedures adopted for the purchase of minimally processed and fresh vegetables by foodservices

This research was designed to analyze whether the procedures adopted by foodservice establishments for the purchase of minimally processed and fresh vegetables favor the acquisition of safe products. This research investigated the purchasing policies of such establishments, whether self-managed or administered by foodservice contractors, in the municipality of Campinas and its outlying districts. A random sample of thirty-nine establishments participated in the research. The instruments for data collection were pre-tested, and the actual interviews were conducted by trained personnel. Comparative analyses were made using various statistical tests. All of the participating establishments purchase fresh vegetables, although only six of them use minimally processed ones. For most of the establishments, price is at least one of the most important criteria for the selection of a supplier, and they do not normally monitor the safety of the fresh products purchased (51.3%), nor do they make regular technical visits to guarantee quality (46.2%); moreover, most do not carry out a supplier development program. It is suggested that routine technical visits to suppliers should be adopted, as well as the creation of courses, such as those dealing with the safety of vegetables and supplier development, to be offered to foodservices.

Determination of pectin methylesterase activity in commercial pectinases and study of the inactivation kinetics through two potentiometric procedures

Pectinases are enzymes that degrade pectic substances and are widely used in juice and fruit beverages to improve the quality of the process. The objective of this study was to determine the optimum pH and temperature of two samples of commercial pectinases and propose an alternative procedure to determine the residual activity comparing the data with those of the traditional procedure. The pectin methylesterase (PME) activity in Pectinex 100 L Plus and Panzyn Clears was determined by potentiometry. The reaction consisted of 5.00 mg.mL-1 apple pectin, 0.100 mol.L-1 NaCl, and 50 µL enzyme to a total volume of 30 mL. The pectin reaction in the presence of PME in all experiments revealed a first order kinetics. The PME in the two enzyme preparations showed higher activity at pH 4.0 to 4.5 and temperature of 45 ºC. From the results of both procedures ΔV NaOH/Δt and ΔpH/Δt, it was concluded that the inactivation of PME occurred at 75 ºC. The results obtained from the ratio ΔpH/Δt showed good correlation with those obtained from the ratio ΔV NaOH/Δt. In the reaction accompanied by the ratio ΔpH/Δt, the release of H3O+ occurred in the real time reaction.

Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium). The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

Reengineering and modelling of a product certification process

Työn teoriaosuudessa tutkittiin prosessien uudelleen suunnittelua, prosessien mallintamista sekä prosessimittariston rakentamista. Työn tavoitteena oli uudelleen suunnitella organisaation sertifiointiprosessi. Tämän tavoitteen saavuttamiseksi piti mallintaa nykyinen ja uusi prosessi sekä rakentaa mittaristo, joka antaisi organisaatiolle arvokasta tietoa siitä, kuinka tehokkaasti uusi prosessi toimii. Työ suoritettiin osallistuvana toimintatutkimuksena. Diplomityön tekijä oli toiminut kohdeorganisaatiossa työntekijänä jo useita vuosia ja pystyi näinollen hyödyntämään omaa tietämystään sekä nykyisen prosessin mallintamisessa, että uuden prosessin suunnittelussa. Työn tuloksena syntyi uusi sertifiointiprosessi, joka on karsitumpi ja tehokkaampi kuin edeltäjänsä. Uusi mittaristojärjestelmä rakennettiin, jota organisaation johto kykenisi seuraamaan prosessin sidosryhmien tehokkuutta sekä tuotteiden laadun kehitystä. Sivutuotteena organisaatio sai käyttöönsä yksityiskohtaiset prosessikuvaukset, joita voidaan hyödyntää koulutusmateriaalina uutta henkilöstöä rekrytoitaessa sekä informatiivisena työkaluna esiteltäessä prosessia virallisille sertifiointitahoille.

Herbert A. Simon and the concept of rationality: boundaries and procedures

This paper discusses Herbert A. Simon's conception of rationality in two of its principal general definitions: bounded rationality and procedural rationality. It argues that the latter is the one that better synthesizes the author's view about rational behavior and that the former fills mainly a critical function. They are complementarily used by Simon in this sense. In spite of that, it is argued that it is the low degree of specificity of the concept of bounded rationality one of the reasons for its relatively greater success.

Toward a Reliable Classifier For Arrhythmia Diagnosis

Illnesses related to the heart are one of the major reasons for death all over the world causing many people to lose their lives in last decades. The good news is that many of those sicknesses are preventable if they are spotted in early stages. On the other hand, the number of the doctors are much lower than the number of patients. This will makes the auto diagnosing of diseases even more and more essential for humans today. Furthermore, when it comes to the diagnosing methods and algorithms, the current state of the art is lacking a comprehensive study on the comparison between different diagnosis solutions. Not having a single valid diagnosing solution has increased the confusion among scholars and made it harder for them to take further steps. This master thesis will address the issue of reliable diagnosing algorithm. We investigate ECG signals and the relation between different diseases and the heart’s electrical activity. Also, we will discuss the necessary steps needed for auto diagnosing the heart diseases including the literatures discussing the topic. The main goal of this master thesis is to find a single reliable diagnosing algorithm and quest for the best classifier to date for heart related sicknesses. Five most suited and most well-known classifiers, such as KNN, CART, MLP, Adaboost and SVM, have been investigated. To have a fair comparison, the ex-periment condition is kept the same for all classification methods. The UCI repository arrhythmia dataset will be used and the data will not be preprocessed. The experiment results indicates that AdaBoost noticeably classifies different diseases with a considera-bly better accuracy.

Voimalaitoksen energiaraportoinnin kehittäminen

Diplomityössä tarkasteltiin Metsä Board Simpeleen voimalaitoksen energiaraportointi kokonaisuutta. Tarkastelun kohteena olivat lämpö-, sähkö- ja polttoaine-energiat. Tarkastelun pääpaino oli energian määritykseen tarvittavissa mittapisteissä sekä niistä muodostuvissa raporteissa. Työn tavoitteena oli saada luotettavat energiaraportit, jotka ovat jaoteltu selkeästi ja johdonmukaisesti. Tavoitteena oli myös vähentää kuukausiraportoinnin muodostamiseen tarvittavaa henkilötyöaikaa. Teoriaosuudessa käsitellään yleisesti voimalaitosprosessin toimintaa sekä siinä käytettäviä polttoaineita. Energiataseen muodostamisen perusteita tarkasteltiin voimalaitosprosessin kannalta. Energian määrityksiin käytettävät prosessimittaukset käytiin läpi. Raportointivelvollisuudet selvitettiin, niin tilastokeskuksien, kuin viranomaistenkin suuntaan. Työosuudessa perehdyttiin käytössä oleviin raportointikäytäntöihin sekä raporttipohjiin. Energialaskentayhtälöt ja parametrit tarkastettiin tarvittavilta osin. Työnaikana havaittiin nopeasti, että raportointi muodostetaan pitkälti Microsoft Excel-taulukkolaskentaohjelmiston avulla. Olemassa olevia automatisoituja raportteja ei hyödynnetty ollenkaan, koska niitä pidettiin epäluotettavina. Työn tuloksena automatisoidut kuukausiraportit tarkastettiin, virheet korjattiin ja ne otettiin käyttöön. Automaattisiin raportteihin tehtiin päivitysehdotukset uusista raporttipohjista. Viralliseen kuukausiraportointiin rakennettiin myös kokonaan uudet raportointipohjat, jotka hyödyntävät automaattisesti muodostuvia raportteja. Uudet raporttipohjat nopeuttivat raportointityötä merkittävästi. Polttoaine-energian hallintajärjestelmä todettiin vanhanaikaiseksi ja sen uusimista suositellaan. Uusinnalla raportointityö helpottuisi ja sen avulla siitä saataisiin kattavampi.

As definições teóricas de direitos humanos de Jürgen Habermas: o princípio legal e as correções morais[ign] [title language="en"]The theoretical definitions of human rights of Jürgen Habermas[ign]: [subtitle]legal principle and moral corrections

No entendimento de Habermas, "direito", na expressão "direitos humanos", é um conceito jurídico, donde direitos humanos, para ele, serem direitos jurídicos, normas legais declaradas em atos de fundações do Estado ou anunciadas em convenções do direito internacional e/ou constituições estatais. Ao conceber assim os direitos e tematizar os direitos humanos numa abordagem tríplice (focando-os entre moral, direito e política), ele fornece diferentes definições teóricas dos direitos humanos. O texto apresenta uma exposição sistemática dessas definições e focaliza os diferentes problemas que motivaram Habermas a alterar e ampliar suas concepções de direitos humanos.