...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures. Clostridium difficile was first described as part of the normal microbiota in stool samples from healthy infants in 1935 (59) and is still detected in significant numbers of healthy asymptomatic infants (143). Later, it was identified as a pathogen associated with pseudomembranous colitis and occasionally with wound and lung infections. (12;96;153;153) Now it has become the most common cause of diarrhea in hospitals and long term care facilities causing billions of dollars in excess costs. (43) C. difficile...
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...N. Abarratigue Course Adviser Submitted by: Tisha Marie R. Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that cause illness b. Spores * Certain bacteria can change into a different form, called spores to...
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...An outbreak investigation featuring a cohort study associated with food contamination with an unknown organism: Confirmed with a variety of biological identification techniques 2015 – Karl Olsen N0425691 During October 2015, an outbreak of 14 cases of symptoms related to gastroenteritis occurred at a bank staff party in Nottingham, it was confirmed via a cohort study that Salmonella was the infectious pathogen. A lack of significant association between specific food sources and illness suggests an attack rate distributed through multiple foods, including salad and chicken, which were considered to be contaminated through a food handler. Introduction A conventional outbreak investigation is when two or more people share identical or related diseases/symptoms or excrete the same pathogens. This is common when cases are shared between individuals that have circumstantial association. In this particular case, the number of confirmed symptoms exceeded that expected and illuminated the potential cause; a foodborne disease. Moreover, on the 11th of October 2015, the first incidence of 14 human cases of symptoms related to food poisoning occurred between bank staff colleagues in Nottingham; United Kingdom. Symptoms of diarrhoea and fever manifested themselves and were reported within a week of a party of which 36 of 42 staff members attended. Symptoms subsided by the 15th of October. The occurrence and proximity of these infections suggest a link which can be explained by the consumption...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...I.INTRODUCTION Food is vital for humankind. It is crucial for sustentation and survival. It is also the foundation of every civilization. It is created and evolved by social dynamics, anthropological changes, technological innovations, economic developments, political conflicts and the construction of cultural identities of social groups, communities and nations. Within the field of food, street food has an important role. Street merchants and public markets are one of the world's oldest shopping tradition form. However, by virtue of the difficulty of effective controlling, health and hygiene issues might be threats to public health. Markets help the leveling and the development of health through reducing food insecurity and making food easier to regulate. Over the last century, the transformation of agriculture, and of streets, curbs, and other public spaces into transportation corridors, have helped produce the grocery store industry and pushed merchants and markets into odd corners of big cities. More recently, however, the rapid growth of farmers’ markets, swelling numbers of street vendors, and increasing attention to public health concerns, such as diabetes and obesity, particularly among children, minorities, and the poor residents of urban, has produced a growing interest in open air food marketing. [1] During the last century public markets played an important role in economic and social development. Though nutrition was an important aspect of public health served...
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...that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce. Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing....
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...Week 3 Sanitation and Food Safety Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and poor work habits are nothing to be proud of. Poor food handling procedures and unclean kitchen cause illness, unhappy customers, and even fines, summonses, and lawsuits. Poor kitchen safety results in injuries, medical bills, and workdays lost. Finally, poor sanitation and safety habits show lack of respects for your customers, for your fellow workers, and for yourself. You study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms The Prevention of Food-Borne illness Preventing food-borne illness- is one of the most important challenges facing every food service worker. Most food-borne illness is the result of eating food that has been contaminated. To say that a food is contaminated means it contains harmful substances that were not present originally in the food. In other...
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...urethra, causing urine leakage when the woman coughs, sneezes, laughs, or moves in any way that puts pressure on the bladder. A cystocele is mild -- grade 1 -- when the bladder droops only a short way into the vagina. With a more severe -- grade 2 -- cystocele, the bladder sinks far enough to reach the opening of the vagina. The mostadvanced -- grade 3 -- cystocele occurs when the bladder bulges out through the opening of the vagina. A cystocele is a fallen bladder, which occurs when the wall between a woman’s bladder and her vagina is torn by childbirth, resulting in the bladder bulging or dropping towards the vagina. Cases range from mild to severe and treatment usually depends on the severity of the condition. A mild cystocele, which may be noticed by a physician or nurse, but hasn’t bothered the patient, doesn’t necessarily require treatment. However, in cases of moderate and severe prolapse, symptoms can be bothersome and can lead to women experiencing difficulties emptying their bladder, as well as feeling of pressure in the pelvis and vagina, especially when bearing down....
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...Section A: Basic Microbiology 1 SCOPE AND HISTORICAL DEVELOPMENTS IN MICROBIOLOGY “Science contributes to our culture in many ways, as a creative intellectual activity in its own right, as a light which has served to illuminate man’s place in the uni-verse, and as the source of understanding of man’s own nature” —John F. Kennedy (1917–63) The President of America The bacterium Escherichia coli INTRODUCTION AND SCOPE MICROBIOLOGY is a specialized area of biology (Gr. bios-life+ logos-to study) that concerns with the study of microbes ordinarily too small to be seen without magnification. Microorganisms are microscopic (Gr. mikros-small+ scopein-to see) and independently living cells that, like humans, live in communities. Microorganisms include a large and diverse group of microscopic organisms that exist as single cell or cell clusters (e.g., bacteria, archaea, fungi, algae, protozoa and helminths) and the viruses, which are microscopic but not cellular. While bacteria and archaea are classed as prokaryotes (Gr. pro-before+ karyon-nucleus) the fungi, algae, protozoa and helminths are eukaryotes (Gr. eu-true or good+ karyon-nucleus). Microorganisms are present everywhere on earth, which includes humans, animals, plants and other living creatures, soil,water and atmosphere. Microorganisms are relevant to all of our lives in a multitude of ways. Sometimes, the influence of microorganisms on human life is beneficial, whereas at other times, it is detrimental. For example...
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...Substances found in plant foods that are not essential nutrients but may have health-promoting properties are phytochemicals 2 Which is NOT an example of moderation in your diet and lifestyle? Going back for seconds on all dinner items, rather than just the item you like best 3 All of the following are macronutrients except vitamins 4 All of the following are macronutrients lipids carbohydrates protein 5 Which of the following statements about proteins is false? Proteins are made of amino acids, vitamins, and minerals. 6 following statements about proteins are true Proteins differ based on the combinations of amino acids used in each type of protein. Proteins are composed of amino acids. Dietary protein from animal sources better matches the amino acid needs of humans compared to dietary protein derived from plants sources. 7 If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices? Choosing a salad with fat-free salad dressing for lunch 8 With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure. vitamins 9 Gram per gram, ______ provide the most kcalories. lipids 10 A deficient intake of _______ is known to produce osteoporosis. calcium 11 Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order...
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...fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both pathogenic and deteriorative microorganisms may contaminate a product, thus increasing the risk of microbial diseases and spoilage (Beuchat, 1996; Díaz-Cinco et al., 2005). In fact, the number of outbreaks and cases of illness caused by consumption of citrus fruits and unpasteurized juices has increased in the last years (Harris et al., 2003), especially in developing Countries like Nigeria....
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...NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside Publishing Services Marketing Manager: Allison Powell Designer: Steve Druding Compositor: Maryland Composition/Absolute Service Inc. Ninth Edition Copyright © 2011 Lippincott Williams & Wilkins, a Wolters Kluwer business © 2007 Lippincott Williams & Wilkins, © 2004 Lippincott Williams & Wilkins, © 2000 Lippincott Williams & Wilkins, © 1996 Lippincott-Raven, © 1992, 1988, 1983, 1979 JB Lippincott Co. 351 West Camden Street Baltimore, MD 21201 Printed in the People’s Republic of China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees...
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...Preface A well-developed knowledge of clinical microbiology is critical for the practicing physician in any medical field. Bacteria, viruses, and protozoans have no respect for the distinction between ophthalmology, pediatrics, trauma surgery, or geriatric medicine. As a physician you will be faced daily with the concepts of microbial disease and antimicrobial therapy. Microbiology is one of the few courses where much of the "minutia" is regularly used by the practicing physician. This book attempts to facilitate the learning of microbiology by presenting the information in a clear and entertaining manner brimming with memory aids. Our approach has been to: 4) Create a conceptual, organized approach to the organisms studied so the student relies less on memory and more on logical pathophysiology. The text has been updated to include current information on rapidly developing topics, such as HIV and AIDS (vaccine efforts and all the new anti-HIV medications), Ebola virus, Hantavirus, E. coli outbreaks, Mad Cow Disease, and brand-new antimicrobial antibiotics. The mnemonics and cartoons in this book do not intend disrespect for any particular patient population or racial or ethnic group but are solely presented as memory devices to assist in the learning of a complex and important medical subject. We welcome suggestions for future editions. 1) Write in a conversational style for rapid assimilation. 2) Include numerous figures serving as "visual memory tools" and summary charts...
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...284 I The Johns Hopkins and the International Federation of Red Cross and Red Crescent Societies Control of communicable diseases 7 This measles 'jab' will help prevent this child from the consequences of measles such as pneumonia, malnutrition, blindness and brain disease. Photo:Marko Kokic,Canadian Red Cross Control of communicable diseases in emergencies Description This chapter gives an overview of common and emerging communicable disease threats among displaced populations because of natural and human-made disasters. General and disease-specific strategies for monitoring, preventing and controlling disease outbreaks are discussed. Learning objectives To review communicable diseases of public health importance; To discuss the basic principles for communicable disease control in emergency and post-conflict situations; To plan a communicable disease control programme for emergency settings; To discuss simple but effective ways of preventing outbreaks of communicable diseases; To describe how to manage specific disease outbreaks in emergency settings; To review re-emerging and other diseases that may affect displaced populations; To discuss how to monitor and evaluate communicable disease control programmes. Key competencies Identify communicable diseases of public health importance; Discuss the basic principles for communicable disease control in emergency and post-conflict situations; Discuss how to design and evaluate disease control...
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