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Når man tegner prik-til-prik-tegninger, er man fokuseret, koncentreret og fastholdt i nuet. Det gør tegnearbejdet til en effektiv afstresser, og blandt bogens mere end 120 tegninger er der motiver, som i særlig grad virker beroligende på sindet og får dig til at slappe af
Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health.
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media over the years. This series has been devised to give practical and accurate information about specific microorganisms of concern to public health.
This study examines the implications for evaluation and assessment when more responsibility for the learning process is given to the learner. The text includes sections on peer assessment, self-assessment, styles of evaluation, references, and the roles of teacher and learner.
The long day - After a half decent ride on the train and then whisking her way through the steamy streets and back alleys and now finally into the last laneway.The strange day - Sal looked to where the can had landed and noticed it was moving, funny that' she thought due to there was no wind, breeze, not a whiff of anything.The responsibility - Her little brother Levi, thought Sal, he could look after himself, coming to think of it he could even look after me. At last the day's final and fun offerings. But what will be next for Sal will take more than throwing a tennis ball correctly back to a famous player.It would take more of what Sal ever thought she had. But will it be enough?
Six short stories to shake you to your core.Out and Back by Barbara RodenAn abandoned amusement park attracts unwary thrill seekersThe Game of Bear - Reggie Oliver & M. R. JamesReggie Oliver completes M. R. James' unfinished classic.Shem-el-Nessim: An Inspiration in Perfume - Chris BellVenturi - Richard Christian MathesonParty Talk - John GaskinPrincess of the Night - Michael Kelly
The independent investigations some 70 years ago by E. G. D. Murray and colleagues in Cambridge (UK) and J,H. H. Pirie in Johannesburg (South Mrica) resulted in the first detailed descriptions of listeriosis (in both instances in small animals), together with the isolation and naming of Lis- teria monocytogenes. These descriptions in 1926 and 1927 show the pre- cision and care of these experimentalists, for not only did they show much skill and attention to detail but also great insight in surmising that the consumption of contaminated food was associated with the trans- mission of listeriosis. In the words of Pirie in 1927, 'Infection can be pro- duced by subcutaneous inoculation or by feeding and it is thought that it is by feeding that the disease is spread in nature. ' These observations were largely forgotten and listeriosis was regarded as a rather obscure disease of animals and occasionally humans. However, the 1980s saw dramatic changes and the 'elevation' of Listeria to a topic of concern not only amongst microbiologists (particularly food micro- biologists) but also the general public.
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods. Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.