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Selecting the best oil palm cultivars adapted to specific agro-climatic conditions helps ensure fruit and oil production success. Many biotic and abiotic problems can limit the productivity of the crop, some of which have not yet been described, as well as their symptoms and degree of impact. In oil palm, a disturbance known as leaf-bending occurs, in which the palms present a bending or breakage of the petiole in the leaves, representing a significant challenge for oil palm cultivation. Although leaf-bending in oil palm plantations is known, its effect on the palm's performance and its possible causes are unknown. Thus, the objectives of the present work were to describe and propose a quantitative way to evaluate leaf-bending in different cultivars (Elaeis guineensis Jacq. and the interspecific O×G hybrid) and to evaluate the disturbance effect on the physiology and nutritional balance of the oil palm. The results showed that most leaves from leaf rings three and four of the palm phyllotaxis have the highest affectation, with 74% leaf-bending. The cultivars with a Deli × La Mé and Coarí × La Mé genetic background were the most tolerant; however, the Deli × AVROS and Deli × Yangambi genetic crosses were the most susceptible. The difference in the affectation between the groups was 60% to 70%. Leaf-bending affected physiological parameters such as photosynthesis, transpiration, and stomatal conductance. Thus, below the second ring of leaves, the affected plants' physiological parameters decreased between 40% and 50%. The nutritional diagnosis showed that the most sensitive cultivars to leaf-bending were Deli × AVROS, which presented the highest average index of nutritional balance (IBNm), indicating that this genetic cross had the highest nutritional imbalance. On the contrary, the most tolerant cultivars were Deli × La Mé, which presented the lowest IBNm, associated with a better nutritional condition. [ABSTRACT FROM AUTHOR]

This study investigated the prevalence, antimicrobial resistance, and genetic diversity of Staphylococcus aureus, as well as the detection and genetic relationship of Coxiella burnetii in retail milk samples and plastic bags from 25 local dairy delicatessens. Bacteriological culture, PCR, and Sanger sequencing were performed. Eleven percent of the samples were positive for S. aureus, none of which were methicillin‐resistant or enterotoxigenic. The rep‐PCR analysis revealed a high similarity between strains isolated from milk and bag samples from the same source. Moreover, 14% of the milk samples were positive for C. burnetii, which matched 100% of the reference strains in the GenBank. [ABSTRACT FROM AUTHOR]

Population growth has increased, causing more and more housing needs; Indonesia is one of the countries where bricks are still used as the primary material in building walls. It has resulted in increased demand for bricks. One of Indonesia's regions, Deli Serdang Regency, produces traditional bricks that burn a lot, but the process of making traditional bricks can cause environmental pollution. This research aims to find a way to reduce the effects of environmental pollution by making pressed bricks without burning and utilizing agricultural waste, namely rice husk ash (RHA). After that, a comparison was made between traditional burnt bricks from 15 sub-districts in Deli Serdang Regency and unburnt bricks made from rice husk ash (RHA). This study uses two methods, namely the method of sampling burned bricks and the method of making bricks without burning, both of which are tested for physical and mechanical properties. The results of this study use the requirements of SNI 15-2094-2000, where the test of physical properties of fuel bricks obtained a value of 76%, which meets the requirements, while bricks without burning obtained a value of 87.5%, which meets the requirements. For the results of the size of fuel bricks obtained, 66.6% of the value meets the requirements, while for bricks without burning, 100% meet the requirements. Mechanical properties test for absorption testing on fuel bricks obtained 0.135% while unburned bricks 0.130%, where the value meets the SNI requirements of a maximum absorption of 20%. Salt content testing obtained a value of 0.15% for burned bricks and 0.002% for unburned bricks, where the value meets the SNI requirements that are below 50%. Testing the compressive strength of bricks with a standard value of 5 MPa from the test results of the compressive strength of fuel bricks 3.01 MPa decreased by 39.8%, while the test of compressive strength of unburned bricks 5.17 MPa increased by 3.45%, but unburned bricks with added rice husk ash 1.98 MPa decreased by 60.4%. Based on the study's results, the absorption and salt content parameters follow the standard. At the same time, the strength test of firebricks and unburned bricks with added rice husk ash does not meet the SNI 15-2094-2000 standard, but the results of the compressive strength test of unburned bricks meet the SNI 15-2094-2000 standard. [ABSTRACT FROM AUTHOR]

The oil palm Deli dura breeding population is the most widely used dura for breeding and seed production. Due to its narrow genetic base, with current material originating from the four initial dura palms of Bogor, the Deli dura is presumed to have low genetic diversity. A total of 35 MPOB Deli dura inter-crosses from eight paternal parents were characterized based on 22 different traits including bunch yields, bunch quality components, as well as other vegetative and physiological traits. Based on the principal component analysis of the collected data, the first five components (PC1-PC5) possessing eigenvalues surpassing 1, contributed to 97.83% of the overall variance. PC1, with the highest variation (30.88%), was characterized mainly by vegetative and physiological traits, while PC2, with about 26.02% variation, was primarily associated with bunch quality components. The principal component score plot suggests that populations of the Johor Labis paternal parents 0.278/318 and 0.278/295 are unique populations and can be used in further breeding programmes. Besides, the populations from Ulu Remis (0.280/68) and Ulu Remis × Elmina (0.281/44) paternal parents were positively associated with PC2, suggesting strong performance in bunch quality components. Cluster analysis indicated that all populations were clustered into three main groups comprised of several sub-clusters, with populations of paternal parents 0.279/48 (Banting) and 0.281/74 (Banting) were outliers in the second and third clusters, respectively. In overall, the study revealed the presence of variation among the Deli dura inter-crosses based on the traits evaluated. These results will be useful for the selection of specific populations for genetic improvements of bunch yield, bunch quality, as well as vegetative and physiological characteristics. [ABSTRACT FROM AUTHOR]

Gravads are a traditional type of Scandinavian delicatessen frequently made from salmon. Developing a gravading technology by using other fish like farmed rainbow trout may make gravads more popular in countries without a tradition in this field. The aim of the present study was to investigate the influence of gravading process parameters (composition and proportion of gravading mixture, time and temperature of ripening) on the physicochemical attributes of rainbow trout gravads. The influence of gravading process parameters (time, temperature, and the amount and relative proportions of the added salt-sugar mixture) on the yield and physicochemical attributes (water activity, protein, salt, sugar and dry matter content) of rainbow trout gravads were investigated using response surface methodology. The amount of the added sugar-salt mixture and gravading time were more important factors affecting the analyzed attributes than temperature or the proportions of salt and sugar. Mathematical models were developed to estimate the quality parameters of rainbow trout gravad obtained under different process conditions. Response surfaces representing changes in gravad attributes with varying processing conditions help to make the most desirable product. The results obtained in this work may facilitate the expansion of the range of nutritionally valuable fish products available on the market. [ABSTRACT FROM AUTHOR]

In many urban areas in the diaspora, churches, schools, and ethnic businesses are routinely established to feed the needs of the community. One that has more than a century of history in such communities is the deli. It is the place where products, purveyors, and purchasers interact. But the Polish deli has long escaped the lens of scholars. No longer is this the case. While delis provide sustenance and Polish products to customers in the diaspora, they are also gathering places for the broader ethnic community and crucial sites of memory where people experience and exercise symbolic ethnicity. Additionally, in Ottawa and Toronto, Ontario, Canada, contrary to the deli-lost narrative, the deli has adapted and followed the movements of people out of the traditional ethnic neighborhood and into the suburbs in the two metropolitan areas. [ABSTRACT FROM AUTHOR]

This research aims to find out whether People's Business Credit has an effect on the development of MSMEs in Medan Deli subdistrict in Medan City, to find out whether EMarketing has an effect on the development of MSMEs in Medan Deli subdistrict in Medan City, and to find out whether People's Business Credit and E-Marketing have an effect on development of MSMEs in Medan Deli sub-district in Medan City. The type of data for this research is quantitative data. Data analysis techniques in this research are validity test, reliability test, descriptive statistics, classic assumption test (normality test, multicollinearity test, heteroscedasticity test), multiple linear regression analysis, hypothesis testing (t test, f test), and coefficient of determination. The results of this research state that the influence of people's business credit and e-marketing on the development of MSMEs in Medan Deli subdistrict in Medan City is shown by the results of multiple linear regression analysis which means that the variables of people's business credit and e-marketing together have an influence on the development of MSMEs in Medan district. Deli in Medan City. [ABSTRACT FROM AUTHOR]

Copyright of Turkbilig/Turkoloji Arastirmalari Dergisi is the property of Turkbilig/Turkoloji Arastirmalari Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article explores the historical and scientific significance of biotechnology, particularly focusing on the origins and development of DNA technology. Topics discussed include the advent of biotechnology which occurred at a Hawaiian delicatessen in 1972, mysteries that remain in the biotechnology's origin story by 2001, and implications of the pending patent for the process for producing biologically functional molecular chimeras.

Copyright of MEMLEKET: Politics & Administration / Siyaset Yönetim is the property of Local Governments Research, Assistance & Education Association and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: The reliability of culture-independent pathogen detection in foods using metagenomics is contingent on the quality and composition of the reference database. The inclusion of microbial sequences from a diverse representation of taxonomies in universal reference databases is recommended to maximize classification precision for pathogen detection. However, these sizable databases have high memory requirements that may be out of reach for some users. In this study, we aimed to assess the performance of a foodborne pathogen (FBP)-specific reference database (taxon-specific) relative to a universal reference database (taxon-agnostic). We tested our FBP-specific reference database's performance for detecting Listeria monocytogenes in two complex food matrices—ready-to-eat (RTE) turkey deli meat and prepackaged spinach—using three popular read-based DNA-to-DNA metagenomic classifiers: Centrifuge, Kraken 2 and KrakenUniq. Results: In silico host sequence removal led to substantially fewer false positive (FP) classifications and higher classification precision in RTE turkey deli meat datasets using the FBP-specific reference database. No considerable improvement in classification precision was observed following host filtering for prepackaged spinach datasets and was likely a consequence of a higher microbe-to-host sequence ratio. All datasets classified with Centrifuge using the FBP-specific reference database had the lowest classification precision compared to Kraken 2 or KrakenUniq. When a confidence-scoring threshold was applied, a nearly equivalent precision to the universal reference database was achieved for Kraken 2 and KrakenUniq. Recall was high for both reference databases across all datasets and classifiers. Substantially fewer computational resources were required for metagenomics-based detection of L. monocytogenes using the FBP-specific reference database, especially when combined with Kraken 2. Conclusions: A universal (taxon-agnostic) reference database is not essential for accurate and reliable metagenomics-based pathogen detection of L. monocytogenes in complex food matrices. Equivalent classification performance can be achieved using a taxon-specific reference database when the appropriate quality control measures, classification software, and analysis parameters are applied. This approach is less computationally demanding and more attainable for the broader scientific and food safety communities. [ABSTRACT FROM AUTHOR]

The Youjiang basin is a diamond-shaped Indosinian foreland basin formed during the subduction and merging of the South China plate into the Indo-Chinese plate. A large number of Indo-Chinese tectonic traces have been preserved in the basin. However, little has been reported about the syn-tectonic magma and its related mineralization in the basin. Sphalerites from the newly discovered Deli Pb-Zn deposit in the Xidamingshan mining district at the southeastern margin of the Youjiang basin were sampled for the Rb-Sr isochron dating. We obtained the isochron age of 207.1 ± 0.6 Ma (MSWD = 1.5) with initial Sr isotopic composition of 0.728379 to 0.739226. The Sr isotopic compositions are distinct from those of the Late Cretaceous felsic intrusions and the Late Jurassic high-Mg andesite in or around the Xidamingshan district but similar to those of the Late Triassic granites in the Guangxi province. The results indicate that the ore-forming age of the Deli Pb-Zn deposit may be closely related to the concealed Triassic granite. The Si-Ca fracture zone between the Devonian and Cambrian is a favorable location to search for Pb-Zn deposits in the Xidamingshan mining district. This work proves the Triassic Pb-Zn mineralization has occurred in the Xidamingshan mining district and Late Cretaceous magmatic-hydrothermal Bi-W-Zn-Pb-Ag mineralization in the west of it. It provides new ideas and directions for future exploration in the Xidamingshan mining district. [ABSTRACT FROM AUTHOR]

Rice is the staple food and its cultivation requires a specific land condition. The population growth, urbanization, and plantation expansion together with socio-economic development are the driving factors of the riceland decline in Deli Serdang Regency of North Sumatera, Indonesia. As a consequence, likely availability and sustainability of rice production are threatened. Hence, it is important to understand how the future landuse and population change will affect the riceland area and production. In the lack of spatially simulated information for the future which could be useful in planning the riceland areas, the study objectives were to project the landuse change by 2040 under three scenarios, Business as Usual (BAU), Potential Riceland Protection (PRP) and Conservation Oriented (CO), and to investigate the impact of consumption demand on the sustainability of rice production. Landsat satellite data of 2009 and 2018, several spatial GIS data, and survey data were analyzed in ArcGIS, Dyna-CLUE, and SPSS software to generate the landuse classification and to simulate the future landuses; while the population projection by 2040 was derived from a Geometric Model. The results showed that forest and riceland areas will decrease with the continuous increase of plantation and urban areas under BAU scenario, but could be protected and increased under PRP scenario. The sustainability of rice production depends not only on the total riceland area, but also the productivity, the population growth, the consumption rate, and the policy. The simulated results of three scenarios serve as an important input to planning for protecting the riceland areas and thus sustained rice production in Deli Serdang Regency. [ABSTRACT FROM AUTHOR]

This research delves into the examination of the authority exercised by Sultan Ma'mun Al-Rasyid Perkasa Alamsyah in the establishment of Islamic institutions within the historical context of the Deli Sultanate spanning from 1817 to 1924. Employing a qualitative descriptive approach rooted in the study of history and civilization, this study sheds light on the notable achievements of Sultan Ma'mun Al-Rasyid in the realm of Islamic institutional development. Notable outcomes of this research include the enduring legacy of the Great Mosque of Al-Mashu'n and various other mosques that continue to thrive today. Furthermore, it highlights the Sultan's commitment to the implementation of Sharia policies within his domain, alongside his unwavering support for the clergy and mufti, thereby underscoring the pivotal role played by his authority in nurturing Islamic institutions during this period. This study illuminates the significant contributions of Sultan Ma'mun Al-Rasyid in shaping the religious and cultural landscape of the Deli Sultanate and underscores the lasting impact of his reign on Islamic institutions in the region. [ABSTRACT FROM AUTHOR]

Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study aimed to evaluate the impact of storage conditions on staphylococcal enterotoxin production in sandwiches and buttercream puffs. Foods were inoculated with different S. aureus strains capable of producing type A, B, and C staphylococcal enterotoxins and incubated at 15, 25, and 30 °C. During the storage, samples were analysed for S. aureus counts and for staphylococcal enterotoxins. An enzyme-linked fluorescence assay was used to detect staphylococcal enterotoxins. The influence of inappropriate storage on S. aureus growth and staphylococcal enterotoxin production was evaluated. No staphylococcal enterotoxins were detected in sandwiches stored for 72 h at any of the tested temperatures. In buttercream puffs, enterotoxins type A, B, and C were detected within 24 h of storage at 25 °C. [ABSTRACT FROM AUTHOR]

Background. The aim of this study is to evaluate near infrared spectroscopy (NIR) for the verification of nutrition declaration on food labels of selected Polish deli products. The accurate declaration of nutritional information is very important for food manufacturers due to legal requirements and for maintaining the image of a trustworthy business. Laboratory analysis is the golden standard, but it is also time consuming and requires infrastructure to run the processing of the samples safely. The alternative solution, NIR, is a rapid, cost-effective, and safe analytical technique which is already used in food industry, however, so far, there is no information on the performance of this method in relation to the verification of nutritional declarations on the labels of processed foods. Materials and methods. In this work, the performance of previously developed NIR calibrations for three groups of Polish deli foods, containing meat (DM), cheese (DC), and pasta (DP), is evaluated. In each product group, between 29 and 50 products have been analysed. Samples were analysed simultaneously using NIR as well as traditional laboratory techniques. Then the differences of the measurements between the NIR prediction and the analytical results were compared with the label declaration tolerance levels set by the European Commission. Results. The developed NIR calibrations allow the fibre and carbohydrate contents to be predicted in compliance with tolerance levels in all three product groups for 100% of the analysed samples. Any remaining nutrients which need to be declared on the label are predicted correctly in 100% of the samples within at least one group of analysed Polish deli foods. The only exception is the content of saturates which is predicted correctly in 83-97% of the samples. These results indicate that NIR could aid food manufacturers in reducing the number of non-compliant nutrition declarations by 9 to 27%. Conclusions. The NIR method is a rapid solution that can effectively support food manufacturers in reducing the number of incorrectly labelled food products, controlling compliance with the recipe, and demonstrating due diligence to ensure that the information about the nutritional value of the purchased food is appropriate. Further research should focus on including a wider variety of products into calibration sets to ensure even better performance of NIR for prediction of the nutritional value of processed foods. [ABSTRACT FROM AUTHOR]

The Indonesian economy has been severely affected by the COVID-19 pandemic. The impact of the pandemic on the performance of MSMEs (Micro, Small, and Medium Enterprises) is important to study as they contribute up to 35% to the National Gross Domestic Product (GDP) of Indonesia. Therefore, this study was conducted to map the performance of MSMEs in the Deli Serdang Regency of Indonesia and recommend strategies for increasing their competitiveness during and after the pandemic. The study included MSMEs from three sub-districts of Deli Serdang Regency (Pantai Labu, Percut Sei, and Tuan and Hamparan Perak) that had managed to survive the pandemic. The sample in this research were MSME centers that carried out raw material processing into finished goods and the marketing activities thereafter (purposive sampling). The sample size was determined using the Krejcie-Morgan formula with a 90% confidence level, which amounted to 90 MSME businesses. Data were analyzed using the SWOT analysis technique. The implications of this study are as follows: MSMEs must build strategies to maintain their performance such as minimizing promotions by fostering relationships with customers, reducing production capacity, promoting products online, purchasing raw materials online, and cash assistance for working capital. [ABSTRACT FROM AUTHOR]

The exhibit mentions that many delis are no longer kosher and serve both meat and dairy products, discontinuing the traditional division between meat delis and dairy appetizing stores. While delis and deli foods are still part of urban landscapes and Jewish communal life, they are not as prominent as they were in the mid-twentieth century. [Extracted from the article]

This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation. [ABSTRACT FROM AUTHOR]

Research suggests that small, independent delicatessens are less likely to follow proper sanitation procedures, including slicer inspection, which could lead to a higher likelihood of these delis being a reservoir for Listeria monocytogenes growth and cross-contamination. This study was undertaken to determine the incidence of L. monocytogenes in counter-sliced turkey deli meat obtained from independent delis in an urban city. Deli meat, counter-sliced on site, was collected from 118 independent delis in New York City. The samples were analyzed for L. monocytogenes using the U.S. Department of Agriculture Microbiology Laboratory Guidebook methodology for isolation and confirmation. The selection criteria for delis included using the city's restaurant inspection and grading system. Two samples, from separate delis, were confirmed as positive for L. monocytogenes (1.69%). Analysis of the genomic sequences of one of the samples revealed a close match to a cluster of six clinical isolates, which were part of an ongoing multistate listeriosis outbreak spanning four states. The sequence of the second isolate matched a clinical isolate in a neighboring state. Both isolates were obtained from delis that did not have the top inspection grade. Although a snapshot of one urban area, this study is the first report on the current incidence of L. monocytogenes on counter-sliced deli meat from independent deli establishments. This study suggests that these delis can potentially serve as sources of L. monocytogenes contamination or contribute to downstream foodborne listeriosis. Information provided by city inspection and grading systems, in addition to the letter grade, may serve as a tool to identify delis with potential L. monocytogenes contamination issues and a basis for product and environmental sampling by public health authorities. L. monocytogenes was identified in samples from 2 of 118 independent delis sampled. Urban delis can potentially serve as sources of L. monocytogenes contamination. Deli grades may be a tool to identify delis with L. monocytogenes contamination. [ABSTRACT FROM AUTHOR]

The objectives of this study were to describe the teachers’ ways of teaching reading of descriptive texts to tenth grade students in Deli Serdang, Indonesia and to reveal the underlying reasons for these approaches. This study was conducted by using a descriptive qualitative design. The subjects were two English teachers who taught the tenth grade students at SMA Swasta Melati Hamparan Perak in the 2018/2019 academic year. The data were collected by observing, video recording and interviewing, and were analyzed by using Miles and Huberman techniques. The findings show that the approaches that the teachers used were not focused on enabling the students to be independent or skilful readers. Most of the ways directed the students to become good at reading texts or translating the texts into Bahasa rather than teaching how to comprehend descriptive texts. Most of the approaches were focused on translation, vocabulary enrichment, stating ideas, pronunciation and managing the class. The approaches did not facilitate reading comprehension. This was due to the misperception of the concept of teaching reading comprehension. [ABSTRACT FROM AUTHOR]

This study demonstrates the female personality in Hamka’s Merantau Ke Deli based on Pearson. Merantau Ke Deli is a novel which describes the conflict between a Javanese woman, Poniem, and a Minangkabaunese woman, Mariatun, who are Leman’s first and second wives. They have very distinctive personalities that can be assumed as their personality in their own society. This is descriptive qualitative research using a sociological literary approach. The theory used in this study is feminism by Pearson with his scale item of feminity. The results show that the women in the novel have variative personalites. Poniem as a Javanese woman is portrayed as appreciative, helpful and considerate. However, she also has an emotional personality due to the provocation and insults from Mariatun. Maritun herself is portrayed as an emotional woman. She always provokes Poniem by insulting her tribe. [ABSTRACT FROM AUTHOR]

The results of the census of 1887 which was published in 1888 by the smallest settlements provide an understanding of the religion, language and to some extent the migration characteristics of the population during the transition from Turkish authority to Bulgarian dominance. The aim of this study is to show the spatial distribution of these characteristics by mapping them in the possible smallest settlement. As a result, it has been seen that the Turks and Muslims have been concentrated mostly to the northern borders of the province especially where the Deli Kamçık strait connects Burgaz to Varna and is an important chokepoint to the “Sağ Kol” while the Orthodox Greeks are in majority at the most of the coastal cities such as Sozopol, Burgaz, Anhialo and Mesemvri. Bulgarian Orthodox population is located in the southern part of the province while to the north gradually Bulgarian coexists with the Turkish population. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Defense Sciences / Savunma Bilmleri Dergisi is the property of Turkish Military Academy Defense Sciences Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Listeria monocytogenes is commonly found in retail delicatessen environments. Proper types and concentrations of sanitizers must be used to eliminate this pathogen from surfaces and reduce the consumer's risk for infection. In 2012, the Environmental Health Specialists Network of the Centers for Disease Control and Prevention completed a study on practices in retail delis that can help prevent cross-contamination and growth of L. monocytogenes. The present study focuses on the sanitizing solution used in delis, given its importance to cleaning and reducing pathogen contamination in retail food environments. We identified deli, manager, and worker characteristics associated with use of improper concentrations of sanitizing solution to wipe down food contact surfaces; 22.8% of sanitizing solutions used for wiping food contact surfaces were at improper concentrations. Independent delis were more likely to use improper concentrations of sanitizing solution, as were delis that sold fewer chubs (plastic tubes of meat) per week. Use of improper sanitizing solution concentrations was associated with required food safety training for managers; additional analyses suggest that this relationship is significant for independent but not chain delis. Cleaning and sanitizing must be emphasized in food safety efforts focused on independent and smaller delis. In 22.8% of delis, improper sanitizing solutions were used to wipe food contact surfaces. Food safety programs should perhaps focus on sanitizing education for smaller delis. More manager experience was associated with use of improper sanitizing solutions. [ABSTRACT FROM AUTHOR]

Summary: Ability of commercial rosemary extracts (REs) alone and in combination with sodium tripolyphosphate (P) to inhibit lipid oxidation in uncured deli turkey (UDT) was examined via headspace hexanal and oxidation flavour. Sliced UDT was packaged (75% N2/25% CO2) and stored 13 weeks at 4 °C. Addition of P decreased hexanal 2.4‐fold (P < 0.05) and increased mean pH of UDT from 5.94 to 6.30 (P < 0.05). Addition of water/lipid‐soluble RE did not inhibit hexanal formation in UDT. Addition of water‐soluble RE decreased hexanal 2.2‐fold (P < 0.05). The combination of P and water‐soluble RE decreased hexanal 33‐fold (P < 0.05). The combination of P and water/lipid‐soluble RE decreased hexanal ninefold (P < 0.05). Oxidation flavour was highest in UDT without added antioxidant> RE> P> RE+P (P < 0.05). Hexanal values were positively correlated with oxidation flavour scores throughout storage (P < 0.05). The combination of P with either RE was particularly effective at inhibiting lipid oxidation in modified atmosphere packaged UDT. [ABSTRACT FROM AUTHOR]

The goal of this research was to determine the prevalence of Listeria monocytogenes in Iowa retail delicatessens and assess environmental aspects that mitigate L. monocytogenes. Fifty-seven small and large retail delicatessens in Iowa were selected randomly. More small operations (n = 43) were included as compared with larger stores, given the higher frequency of violations. An environmental assessment instrument was used to determine environmental factors and practices. At least five microbial samples were collected per site. We collected 286 (74.3%) of 385 microbial samples from small deli operations and 99 (25.7%) of 385 samples from large deli operations. Samples were taken from various zone 1 and 2 areas, such as the slicer, deli case, and meat scale; three (0.08%) samples were positive for L. monocytogenes. Regarding environmental aspects, not preparing, holding or storing ready-to-eat products near raw products (n = 30, 53%) was practiced by the fewest delis. The majority of establishments were observed covering, wrapping, or protecting ready-to-eat products when not in use to prevent contamination (n = 56, 98.2%). Comparisons were made to the U.S. Department of Agriculture Food Safety and Inspection Service Guidance on environmental practices, and 60% of the operations surveyed were in adherence with at least seven of the eight recommendations. Foodborne illness cases are due to various pathogenic bacteria, viruses, and parasites (4). Listeria monocytogenes is one of the main pathogenic bacteria that causes foodborne illnesses. It is widely distributed in environments, such as soil and water (37), and can be found in foods both of animal and plant origins (14). Listeria monocytogenes has ability to persist in biofilms (11) and grow in cold temperatures, including refrigerated storage (7, 50). The infection resulting from L. monocytogenes known as listeriosis, is caused when contaminated food is consumed (13). FoodNet data from 2015 indicated 116 cases of listeriosis, with 111 of those resulting in hospitalizations and 15 (~13%) deaths (20). Some.individuals are at greater risk for listeriosis, such as those older than 65 years (26) or those who are pregnant (39, 42). Listeriosis outbreaks are often associated with ready-toeat (RTE) foods (51). RTE foods that are at greater risk for causing listeriosis infection are those products that (i). [ABSTRACT FROM AUTHOR]

Mit dem hier zu besprechenden Band möchte die Vf. den Studierenden ein auf Deutsch verfasstes Arbeitsbuch an die Hand geben, das hinsichtlich der Informationstiefe zwischen den großen historischen Grammatiken wie [10] (1980) und den kurzen Einführungen in das Altitalienische wie [1] (2003) und [8] (2007) angesiedelt ist [5]. An das letzte Kapitel, das neben der Lexikologie auch die Wortbildung behandelt, schließen sich ein Glossar sprachwissenschaftlicher Termini sowie das Literaturverzeichnis an. Die Aussage «Eine Differenzierung zwischen Gotismen und fränkischen Elementen gestaltet sich ebenfalls problematisch, auch wenn das Gotische anders als das Fränkische nicht über ein Kanzleiwesen tradiert wurde» [221] wirkt verunglückt: Von «Kanzleiwesen» kann weder für das Altfränkische noch für irgend ein anderes germanisches Idiom dieser Zeit die Rede sein. [Extracted from the article]

This study investigated Listeria monocytogenes prevalence and count in 132 ready-to-eat (RTE) delicatessen samples belonging to different categories (starters with/without mayonnaise pasta/rice-based courses, meat/fish-based main courses) produced by an Italian industry. Whole Genome Sequencing characterized the isolates to map the pathogen circulation. Moreover, the growth potential of L. monocytogenes in the most contaminated product was investigated by a challenge test. L. monocytogenes was detected in 23 samples, giving an estimated prevalence of 17.4 %. Starters with mayonnaise showed a very high prevalence (56.7 %), showing the role of the sauce in the diffusion of the pathogen within the plant. A total of 49 isolates were obtained; they belonged to two different serogroups, IIb and IIa, and were related to two clonal complexes (CCs) and sequence types (STs) (CC288-ST330 and CC121-ST717), suggesting the possible persistence and circulation of the pathogen within the plant. The results of the challenge test showed a limited ability to grow in the selected product thanks to the presence of lactic microflora. • Listeria monocytogenes was detected in 23/132 RTE samples. • Starters with mayonnaise showed a very high prevalence (56.7 %). • 49 isolates belonged to two serogroups IIb and IIa and were related to CC288-ST330 and CC121-ST717. • The results of the challenge test showed a limited ability to grow in the selected RTE product. [ABSTRACT FROM AUTHOR]

The study investigated the collaboration between a non-profit and a for-profit organization and evaluated the benefits and drawbacks of the collaboration for the non-profit partner. The non-profit partner is a charitable organization that supports an ethnic minority in one of the least economically affluent European countries. The collaboration stemmed from a project, in which members of the minority cultivated and processed a delicatessen product for the market in more affluent European countries. The collaboration did not succeed to fully produce the desired results. It was negatively affected by inadequate communication, the absence of meta-goals, as well as classical and multi-level agency problems. In part due to the inexperience of both partners with such collaborations, the for-profit partner seems to have taken hidden actions. These actions did not contribute to the project goals, respectively jeopardized the goals and reputation of the non-profit partner. [ABSTRACT FROM AUTHOR]

This study aims to analyze the impact of the implementation of a Complete Systematic Land Registration program (PTSL) in the economy of the Deli Serdang Regency of North Sumatra Province. The study sample consisted of 100 respondents who attended the Complete Systematic Land Registration (PTSL) program. The data collection methods used were Observation, Questionnaire and Documentation. The research method used is Quantitative with Z Test data analysis which is looking at income before and after the Complete Systematic Land Registration Program (PTSL). The results showed that the Complete Systematic Land Registration Program (PTSL) was able to open up opportunities for the community to obtain loans for venture capital. This indicated that there was an increase in business capital before and after the Complete Systematic Land Registration Program (PTSL) in Deli Regency National Land Agency Serdang. The results of the analysis and discussion that have been conducted show a significant increase in income through the Complete Systematic Land Registration program which also affects the regional economy in Deli Serdang. [ABSTRACT FROM AUTHOR]

Traditional Greek yogurt-based salad Tzatziki is one of the most popular ready-to-eat deli salads in Greece. The objective of this study was to estimate the microbial stability of Tzatziki, with and without chemical preservatives, using a rapid method. Determination of the microbial count was carried out using the bioluminescence method (ATP) and traditional microbiological analysis, plate-counting method (CFU) in various batches of the final product of Tzatziki. The results showed that the Tzatziki salad without preservatives initially gave higher relative light units (RLU) values (79,532) than the same salad with preservatives (43,198) because the potassium sorbate and the sodium benzoate, used the in recipe, appeared to suspend the action of microorganisms. After incubation in two different substrates, MacConkey and Sabouraud, the Tzatziki salad without preservatives gave higher RLU values (9,488 and 16,176, respectively) than the salad with preservatives (12,780 and 12,005, respectively). In the two selective substrates, differences appeared between the two methods of microbial count (RLU and CFU). While RLU values were roughly at the same level, the CFU values presented significant differences (p < 0.05). It was also shown that there was a strong correlation (R² = 0.93-0.95) between bacterial counts estimated by traditional CFU and ATP methods. As expected, the dominant microbial population in Tzatziki was Lactobacillus spp., originated from yogurt. Coliforms and yeasts were not able to survive in this environment. Generally, according to the results, Greek traditional Tzatziki salad was a microbial stable product and the bioluminescence method could be a rapid method to determine its microbial state. [ABSTRACT FROM AUTHOR]

In the study, the effects of ads on children's consumption are examined. Following a conceptual look on ads, advertising, and child and the field of ads, an in-depth interview technique is utilized to measure the impact of ads on children's consumption which constitutes the main subject of the study. An in-depth interview is conducted with 20 parents living in Ataşehir district in İstanbul, Turkey and with their children studying in Ataşehir. As a result of the study, it is determined that all the TV commercials influence children. When the food ads on TV are examined, it is found that the advertisements of foods of animal origin catch children's interest at most. There are also healthful products such as milk, yoghurt in these food ads. However these ads are for foods of animal origin such as fruit yoghurt, fruit milk and delicatessen products. These ads influence children's interest and create desire of purchase. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop and assess the efficacy of an aggressive deep cleaning sanitation standard operating procedure (DC-SSOP) in nine retail delicatessens to reduce persistent Listeria monocytogenes environmental contamination. The DC-SSOP was developed from combined daily SSOPs recommended by the Food Marketing Institute and input from experts in Listeria control from food manufacturing and sanitation. The DC-SSOP was executed by a trained professional cleaning service during a single 12-h shutdown period. A modified protocol from the U.S. Food and Drug Administration Bacteriological Analytical Manual was used to detect L. monocytogenes in samples from 28 food and nonfood contact surfaces that were collected immediately before and after each cleaning and in samples collected monthly for 3 months. The DC-SSOP significantly reduced L. monocytogenes prevalence overall during the 3-month follow-up period and produced variable results for persistent L. monocytogenes isolates. Six delis with historically low to moderate L. monocytogenes prevalence had no significant changes in the number of samples positive for L. monocytogenes after deep cleaning. Deep cleaning in very high prevalence delis (20 to 30% prevalence) reduced L. monocytogenes by 25.6% (Padj < 0.0001, n = 294) overall during the follow-up period. Among delis with extremely high prevalence (>30%), positive samples from nonfood contact surfaces were reduced by 19.6% (Padj = 0.0002, n = 294) during the follow-up period. The inability of deep cleaning to completely eliminate persistent L. monocytogenes was likely due to the diverse infrastructures in each deli, which may require more individualized intervention strategies. [ABSTRACT FROM AUTHOR]

In a recent longitudinal surveillance study in 30 U.S. retail delicatessens, 9.7% of environmental surfaces were positive for Listeria monocytogenes, and we found substantial evidence of persistence. In this study, we aimed to reduce the prevalence and persistence of L. monocytogenes in the retail deli environment by developing and implementing practical and feasible intervention strategies (i.e., sanitation standard operating procedures; SSOPs). These SSOPs were standardized across the 30 delis enrolled in this study. SSOP implementation was verified by systems inherent to each retailer. Each deli also was equipped with ATP monitoring systems to verify effective sanitation. We evaluated intervention strategy efficacy by testing 28 food and nonfood contact surfaces for L. monocytogenes for 6 months in all 30 retail delis. The efficacy of the intervention on the delis compared with preintervention prevalence level was not statistically significant; we found that L. monocytogenes could persist despite implementation of enhanced SSOPs. Systematic and accurate use of ATP monitoring systems varied widely among delis. The findings indicate that intervention strategies in the form of enhanced daily SSOPs were not sufficient to eliminate L. monocytogenes from highly prevalent and persistently contaminated delis and that more aggressive strategies (e.g., deep cleaning or capital investment in redesign or equipment) may be necessary to fully mitigate persistent contamination. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the prevalence and characteristics of Listeria monocytogenes isolated from Chinese food, including frozen dumplings, flavored raw meat, roasted meat, braised meat, and a cold vegetable dish with sauce. A total of 900 food samples were collected from supermarkets, open-air markets, and delicatessens in three large cities in the central area of China to examine the presence of L. monocytogenes ; 21 (2.3%) of the samples were positive for this pathogen. Among the different samples, braised meat showed the highest L. monocytogenes detection rate (4.4%). Samples obtained from delicatessens showed a much higher L. monocytogenes contamination rate (8.3%) than those from open-air markets (6.7%) or supermarkets (0%). Multilocus sequence typing (MLST) analysis indicated that the 21 bacterial isolates belonged to 12 ST subgroups. ST5 was the largest and contained 7 isolates (33.3%); it was followed by ST474, ST121 and ST9 (each containing 2 isolates [10.5%]). Antibiotic susceptibility analysis showed that the 21 L. monocytogenes isolates were thoroughly resistant to cefoxitin but highly susceptible to doxycycline and ciprofloxacin. The presence of 10 virulence genes was evaluated by PCR, which showed that inlA , inlC , inlJ , prfA , hlyA , and plcB were present in all isolates and that inlB , actA , plcA and iap were present in 71.4–90.5% of the isolates. This study provides a useful reference for risk assessment and control of L. monocytogenes contamination in Chinese food and for the treatment of clinical listeriosis. [ABSTRACT FROM AUTHOR]

The identification of unarticulated human remains with anthropic marks in archaeological contexts normally involves solving two issues: a general one associated with the analysis and description of the anthropic manipulation marks, and another with regard to the interpretation of their purpose. In this paper we present new evidence of anthropophagic behaviour amongst hunter-gatherer groups of the Mediterranean Mesolithic. A total of 30 human remains with anthropic manipulation marks have been found in the Mesolithic layers of Coves de Santa Maira (Castell de Castells, Alicante, Spain), dating from ca. 10.2–9 cal ky BP. We describe the different marks identified on both human and faunal remains at the site (lithic, tooth, percussion and fire marks on bone cortex). As well as describing these marks, and considering that both human and faunal remains at the site present similar depositional and taphonomic features, this paper also contextualizes them within the archaeological context and subsistence patterns described for Mesolithic groups in the region. We cannot entirely rule out the possibility that these practices may be the result of periodic food stress suffered by the human populations. These anthropophagic events at the site coincide with a cultural change at the regional Epipalaeolithic-Mesolithic transition. [ABSTRACT FROM AUTHOR]

The production of cooked ham on an industrial scale generates two liquid by-products: pork exudate (PE), collected before the salting, has 14% weight dry matter, mainly rich in proteins (90%); ham broth (HB), released after cooking, has 8% dry matter including 50% proteins. The biochemical, rheological and functional properties of these by-products were studied and compared to reference ingredients. PE could form a gel by coagulation at 50°C and had a good emulsifying capacity (324 ± 8 mL of oil per gram of protein) with high stability. Even after cooking, an altering process, HB had the ability to form a gel at low temperature (8–18°C), a good emulsifying capacity (252 ± 7 mL of oil per gram of protein) and foaming ability (ratio of foam to initial volume: 177 ± 14). Both by-products could then be valorised as functional ingredients for delicatessen products. [ABSTRACT FROM AUTHOR]

Cross-contamination, improper holding temperatures, and insufficient sanitary practices are known retail practices that may lead to product contamination and growth of Listeria monocytogenes. However, the relative importance of control options to mitigate the risk of invasive listeriosis from ready-to-eat (RTE) products sliced or prepared at retail is not well understood. This study illustrates the utility of a quantitative risk assessment model described in a first article of this series (Pouillot, R., D. Gallagher, J. Tang, K. Hoelzer, J. Kause, and S. B. Dennis, J. Food Prot. 78:134-145, 2015) to evaluate the public health impact associated with changes in retail deli practices and interventions. Twenty-two mitigation scenarios were modeled and evaluated under six different baseline conditions. These scenarios were related to sanitation, worker behavior, use of growth inhibitors, cross-contamination, storage temperature control, and reduction of the level of L. monocytogenes on incoming RTE food products. The mean risk per serving of RTE products obtained under these scenarios was then compared with the risk estimated in the baseline condition. Some risk mitigations had a consistent impact on the predicted listeriosis risk in all baseline conditions (e.g. presence or absence of growth inhibitor), whereas others were greatly dependent on the initial baseline conditions or practices in the deli (e.g. preslicing of products). Overall, the control of the bacterial growth and the control of contamination at its source were major factors of listeriosis risk in these settings. Although control of cross-contamination and continued sanitation were also important, the decrease in the predicted risk was not amenable to a simple solution. Findings from these predictive scenario analyses are intended to encourage improvements to retail food safety practices and mitigation strategies to control L. monocytogenes in RTE foods more effectively and to demonstrate the utility of quantitative risk assessment models to inform risk management decisions. [ABSTRACT FROM AUTHOR]

Background. Listeriosis is a serious foodborne infection. Outbreaks of listeriosis occur rarely, but have often proved difficult to solve. In June 2014, we detected and investigated a listeriosis outbreak in Denmark using patient interviews and whole-genome sequencing (WGS). Methods. We performed WGS on Listeria monocytogenes isolates from patients and available isolates from ready-to-eat foods and compared them using single-nucleotide polymorphism (SNP) analysis. Case patients had L. monocytogenes with ≤3 SNPs (the outbreak strain) isolated in September 2013-December 2014. Through interviews, we established case patients' food and clinical histories. Food production facilities were inspected and sampled, and we performed trace-back/trace-forward of food delivery chains. Results. In total, 41 cases were identified; 17 deaths occurred (41%). An isolate from a delicatessen meat (spiced meat roll) from company A was identical to the outbreak strain. Half of the patients were infected while hospitalized/institutionalized; institutions were supplied food by company A. The outbreak strain was repeatedly isolated from further samples taken within this company and within companies in its distribution chain. Products from company Awere traced and recalled from >6000 food establishments, after which the outbreak ended. Conclusions. Ready-to-eat spiced meat roll from a single production facility caused this outbreak. The product, served sliced and cold, is popular among the elderly; serving it at hospitals probably contributed to the high case-fatality rate. WGS used for patient isolates and isolates from food control inspections, coupled with routine epidemiological follow-up, was instrumental in swiftly locating the source of infections, preventing further illnesses and deaths. [ABSTRACT FROM AUTHOR]

The aim of the study was to characterize strains of Listeria monocytogenes isolated from ready to eat (RTE) products collected as part of official food control and monitoring in Poland. A total of 105 L. monocytogenes isolates from RTE products: 54- cakes and 51 – delicatessen products were examined. The presence L. monocytogenes in cakes and delicatessen products was 0.4% and 0.7% respectively suggesting the level of contamination of RTE products with L. monocytogenes is very low. [ABSTRACT FROM AUTHOR]

The Millennium Ecosystem Assessment found a general decline in the consumption and gathering of wild edible plants, but some studies also observe a localized increase. Using information from interviews (n = 1133) in seven sites in the Iberian Peninsula and one in the Balearic Islands, we 1) identify current trends in the consumption and gathering of wild edible plants (n = 56 plant-uses) and 2) analyze how cultural ecosystem services relate to such trends. Our data show a generalized decrease in the consumption and gathering of wild edible plants, although the trend changes significantly across plant-uses. Specifically, we found that –despite the overall decreasing trend– uses of wild edible plants that simultaneously relate to foods with high cultural appreciation and the recreational function of gathering remain popular. Our results signal that cultural services and values associated to the gathering and consumption of some wild edible plants are important factors explaining divergent trends across plant species. This finding reinforces the notion that cultural ecosystem services are deeply intertwined with other categories of services which can combine in complex, non-linear ways producing a variety of interdependent benefits. [ABSTRACT FROM AUTHOR]

Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notablyListeria monocytogenes,during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods. [ABSTRACT FROM AUTHOR]

We studied non-cancer mortality in 10,701 workers in the meat and delicatessen departments of supermarkets because they have increased exposure to a variety of microorganisms that infect and cause disease in food animals such as cattle, pigs, sheep, and poultry, to which subjects in the general population are also exposed, albeit to a lesser degree. These workers were also exposed to fumes from the wrapping machine. Standardized mortality ratios were estimated in the cohort as a whole and in race/sex subgroups, using the US population for comparison. Study subjects were followed up from January 1950 to December 2006. Significantly increased deaths from diabetes, ischemic heart disease, pulmonary embolism, chronic bronchitis, peritonitis, intracranial and intraspinal abscess, other bacterial diseases, and significantly decreased deaths from diffuse diseases of connective tissue, functional diseases of the heart, intracerebral hemorrhage, occlusion/stenosis of the precerebral and cerebral arteries, and various types of accidents were observed in certain race/sex subgroups or in the cohort as a whole. The observed increased risks of several infectious conditions suggest that the increased occupational exposure to microorganisms may be responsible for at least some of the observed excess deaths, while exposure to fumes may also contribute to the excess of chronic bronchitis. The findings are important not only for supermarket workers and other workers in the meat and poultry industries, but also because the general population is exposed to these microorganisms found in food animals and their products. Nested case-control studies within cohorts that include both workers in supermarkets and other sectors of the meat and poultry industries, are now needed to examine specific risks from occupational exposures while adequately controlling for confounding factors, so that the role of these infectious agents in the occurrence of these diseases in workers and in general population subjects can be adequately assessed. [ABSTRACT FROM AUTHOR]

Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ‘‘clean’’ labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria andBrochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions. [ABSTRACT FROM PUBLISHER]

The aim of the present study was to evaluate microbiological quality of ready-to-eat (RTE) delicatessen food. Microbiological parameter were determined in 24 samples together. The safety of ready-to-eat food is an important issue. Improper handling of ready-to-eat food items may result in foodborne diseases outbreaks. Total Viable Count (TVC), coliforms bacteria (CB), microscopic filamentous fungi and yeasts (MFFaY) were determined. Plate dilution method with individual culture conditions was used for microorganisms cultivation. The minimal value of TVC in delicatessen products was 2.25 log CFU.g-1 in sample no. 4 after opening and maximal value was 5.61 log CFU.g-1 in sample no. 8 after 3 days of storage at 15 ?C. The minimal value of MFFaY in RTE delicatessen products was < 1 log CFU.g-1 in sample no. 3 after opening and maximal value was 6.1 log CFU.g-1 in sample no. 7, after 3 days of storage at 15 ?C. Sample no. 1 and 8 after storage of products at 4 ?C weren't in accordance with Codex Alimentarius of Slovak Republic (2006). Only sample no. 2 after storage at 15 ?C meets requirements of Codex Alimentarius of Slovak Republic (2006). The values of CB in all samples of delicacy products were lower than 1 log CFU.g-1 (10 CFU.g-1) after opening, after storage at 4 ?C and 15?C. All samples were in accordance with Codex Alimentarius of Slovak Republic (2006). [ABSTRACT FROM AUTHOR]

Cross-contamination is a recognized food safety concern for deli departments, and deli slicers remain a particular concern. This study examines the use of a fluorescence imaging device to detect deli residues on deli slicers. Four cheeses and four processed meats were used for testing. For each commodity, the slicer was scanned at 475, 520, and 675 nm after slicing five times, after washing, and after sanitation. A 405-nm light source was used to excite fluorescence responses. Hyperspectral data were acquired for identified problem areas, and the three wavelengths used for scanning proved adequate to detect all deli residues. Most residues were found in three areas: around the blade and blade guard, on the surface where commodities were pressed during slicing, and on and around the spikes in the arm used to hold commodities. The number of residues detected decreased with cleaning and then sanitation; however, it was impossible to fully clean the slicer without using the imagining device to direct cleaning efforts. It is suggested that a fluorescence imaging device, or something similar, be adopted for routine use in delicatessens. [ABSTRACT FROM AUTHOR]

This paper explores the language used by critics to appraise wine, at the same time investigating the validity and usefulness of categories in the Appraisal framework, as set out by Martin & White (2005). Our analysis of a corpus of wine reviews suggests that sub-categories of Appreciation -- used to evaluate products, and non-human targets by reference to aesthetics and other values -- may need extending or enhancing in terms of delicacy, depending on the register of the texts under investigation. An adapted version of the Appraisal system of Attitude is used as basis for our investigation. The assessment of our adapted model was carried out in the form of a comparison between two analysts' independent annotations which function as a basis for a critical discussion of the proposed categories. The bulk of the paper discusses the relevance of our findings for the analysis of specialised genres in general, the field of wine criticism in particular and the application of the Appraisal model for discourse analysis. We conclude that the understanding and application of analytical categories is dependent on the analyst's previous experience with the Appraisal model as well as acquaintance with the discourse field. [ABSTRACT FROM AUTHOR]