ICD in perspective: Putting social responsibility into practice

The Industry Council for Development (ICD) is an Industry Non Governmental Organisation established in 1990; it aims to contribute to improving public health through partnership projects on food safety and nutrition. This paper presents ICD’s activities in the past years and explains the reasons why the food industry should have a vested interest in supporting training and education of health professionals in food safety.     

Multi-User MIMO Mobile CDMA Uplink System Employing Turbo Coding and Joint Detection Through a Multipath Rayleigh Fading Channel

In this paper, a generalized multiple-input multiple-output (MIMO) antenna system that can be fitted to the uplink of a wireless communication system is considered for the general case of multi-user. At the transmitter, the information bits are Turbo coded, then interleaved and passed through a serial-to-parallel converter. The channel is assumed bad urban suffering from multipath Rayleigh fading resulting in inter-symbol and multiple access interferences (ISI and MAI). At the front-end of the receiver, a number of receiving antennas are used followed by a joint multi-user estimator based on the Minimum Mean Square Error Block Linear Equalizer (MMSE-BLE).Computer simulations demonstrate a significant performance improvement in both single user and multi-user cases.This paper depends in parts on that presented at the 11th European Wireless Conference, Cyprus, Nicosia, pp. 187–192, April 2005. Yasmine A. Fahmy was born in Guiza, Egypt, on June 4, 1976. She received the B.Sc., M.Sc. and Ph.D. degrees in Communication and Electronics engineering from Cairo University, Egypt on 1999, 2001 and 2005 respectively. She is presently an assistant professor at Cairo University, Egypt. Her current field of interest is wireless communication and channel estimation. Hebat-Allah M. Mourad received her B.Sc., M. Sc. and Ph.D. degrees in electrical communication engineering from Cairo University, Egypt, in 1983, 1987 and 1994 respectively. Since 1983, she has been with the Department of Electronics and Communications, Faculty of Engineering, Cairo University, and is currently associate professor there. Her research interests include optical fiber communications, mobile and satellite communications. Emad K. Al-Hussaini received his B.Sc degree in Electrical Communication Engineering from Ain-Shams University, Cairo, Egypt, in 1964 and his M.Sc and Ph.D. degrees from Cairo University, Giza, Egypt, in 1974 and 1977, respectively. From 1964 to 1970, he was with the General Egyptian Aeroorganization. Since 1970, he has been with the Department of Electronics and Communications, Faculty of Engineering, Cairo University, and is currently professor there. He was a research fellow at Imperial College, London, UK, and at the Moore School of Electrical Engineering, University of Pennsylvania, Philadelphia, PA, USA, in the academic years 1976/1977 and 1981/1982, respectively. In 1990, he received the Egyptian national encouragement award for outstanding engineering research. He has written several papers for technical international journals and conferences. His research interests include signal processing, fading channel communication, modulation, and cellular mobile radio systems. Dr Al-Hussaini is a senior member of IEEE. He is listed in Marquis Whos Who in the World and in the IBC (International Biographical Center, Cambridge) for outstanding people of the 20th century.     

Modelling the combined effect of surface roughness and topography on bacterial attachment

Bacterial attachment is a complex process affected by flow conditions,imparted stresses,and the sur-face properties and structure of both the supporting material and the cell.Experiments on the initial attachment of cells of the bacterium Streptococcus gordonii (S.gordonii),an important early coloniser of dental plaque,to samples of stainless steel (SS) have been reported in this work.The primary aim motivating this study was to establish what affect,if any,the surface roughness and topology of sam-ples of SS would have on the initial attachment of cells of the bacterium S.gordonii.This material and bacterium were chosen by virtue of their relevance to dental implants and dental implant infections.Prior to bacterial attachment,surfaces become conditioned by the interfacing environment (salivary pellicle from the oral cavity for instance).For this reason,cell attachment to samples of SS pre-coated with saliva was also studied.By implementing the Extended Derjaguin Landau Verwey and Overbeek(XDLVO) theory coupled with convection-diffusion-reaction equations and the surface roughness infor-mation,a computational model was developed to help better understand the physics of cell adhesion.Surface roughness was modelled by reconstructing the surface topography using statistical parame-ters derived from atomic force microscopy (AFM) measurements.Using this computational model,the effects of roughness and surface patterns on bacterial attachment were examined quantitatively in both static and flowing fluid environments.The results have shown that rougher surfaces (within the sub-microscale) generally increase bacterial attachment in static fluid conditions which quantitatively agrees with experimental measurements.Under flow conditions,computational fluid dynamics (CFD) simula-tions predicted reduced convection-diffusion inside the channel which would act to decrease bacterial attachment.When combined with surface roughness effects,the computational model also predicted that the surface topographies discussed within this work produced a slight decrease in overall bacterial attachment.This would suggest that the attachment-preventing effects of surface patterns dominate over the adhesion-favourable sub-microscale surface roughness;hence,producing a net reduction in adhered cells.This qualitatively agreed with experimental observations reported here and quantitatively matched experimental observations for low flow rates within measurement error.     

Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?

Since years, serine proteases and their inhibitors were an enigma to meat scientists. They were indeed considered to be extracellular and to play no role in postmortem muscle proteolysis. In the 1990's, we observed that protease inhibitors levels in muscles are a better predictor of meat tenderness than their target enzymes. From a practical point of view, we therefore choose to look for serine protease inhibitors rather than their target enzymes, i.e. serine proteases and the purpose of this report was to overview the findings obtained. Fractionation of a muscle crude extract by gel filtration revealed three major trypsin inhibitory fractions designed as F1 (Mr:50–70 kDa), F2 (Mr:40–60 kDa) and F3 (Mr:10–15kD) which were analyzed separately. Besides antithrombin III, an heparin dependent thrombin inhibitor, F1 and F2 comprised a large set of closely related trypsin inhibitors encoded by at least 8 genes bovSERPINA3-1 to A3-8 and able to inhibit also strongly initiator and effector caspases. They all belong to the serpin superfamily, known to form covalent complexes with their target enzymes, were located within muscle cells and found in all tissues and fluids examined irrespective of the animal species. Potential biological functions in living and postmortem muscle were proposed for all of them. In contrast to F1 and F2 which have been more extensively investigated only preliminary findings were provided for F3. Taken together, these results tend to ascertain the onset of apoptosis in postmortem muscle. However, the exact mechanisms driving the cell towards apoptosis and how apoptosis, an energy dependent process, can be completed postmortem remain still unclear.     

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

Biomarkers of the meat quality are of prime importance for meat industry, which has to satisfy consumers' expectations and, for them, meat tenderness is and will remain the primary and most important quality attribute. The tenderization of meat starts immediately after animal death with the onset of apoptosis followed by a cooperative action of endogenous proteolytic systems. Before consideration of the biomarkers identified so far, we present here some new features on the apoptotic process. Among them, the most important is the recent discovery of a complex family of serpins capable to inhibit, in a pseudo-irreversible manner, caspases, the major enzymes responsible of cell dismantling during apoptosis. The biomarkers so far identified have been then sorted and grouped according to their common biological functions. All of them refer to a series of biological pathways including glycolytic and oxidative energy production, cell detoxification, protease inhibition and production of Heat Shock Proteins. Some unusual biomarkers are also presented: annexins, galectins and peroxiredoxins. On this basis, a detailed analysis of these metabolic pathways allowed us to identify some domains of interest for future investigations. It was thus emphasized that mitochondria, an important organelle in the production of energy from carbohydrates, lipids and proteins are a central element in the initiation and development of apoptosis. It was therefore stressed forward that, in fact, very little is known about the postmortem fate of these organelles and their multiple associated activities. Other topics discussed here would provide avenues for the future in the context of identifying reliable predictors of the ultimate meat tenderness.     

Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop

Food safety and nutritional aspects of lactic acid fermentation processes for the purpose of complementary food preparation at household scale in tropical countries were assessed during an FAO/WHO workshop held in Pretoria, South Africa in December 1995.

Lactic acid fermentation was evaluated in particular, taking into consideration that microbial fermentation is only a part of the food preparation processes involving other operations such as soaking, cooking and the use of germinated cereals. The latter are of special interest as they enable the preparation of semiliquid porridges of high-nutrient density.

The present state of knowledge concerning the antimicrobial effects imparted by the acidity in lactic-fermented foods was reviewed, as well as the nutritional benefits of fermentation and use of germinated cereals. Areas requiring further research were identified and prioritized.

It was concluded that high priority should be given to research on: the effect of lactic acid fermentation on viruses, parasites, some bacteria and mycotoxins; risk assessment using the HACCP approach, health education of food handlers and consumer perception of fermented foods; characterization and optimization of fermentation processes and development of appropriate starters; and some physiological and nutritional effects of consumption of fermented foods.     

Mass transfer from very small bubbles—the optimum bubble size for aeration

Measurements have been made of mass transfer coefficients K_L of small oxygen bubbles of diameter 100–1000 μm, rising at their terminal veloThe measured coefficients are used together with values from the literature, to calculate the proportion of oxygen transferred from a bubble of air or     

Low grade thermal energy sources and uses from the process industry in the UK

Thermal energy loss in the process industry is a significant issue due to the high temperatures and multiple heat intensive processes involved. High-grade thermal energy is typically recovered within processes. However, lower grade heat is often rejected to the environment.The benefits of capturing and utilising low grade thermal energy are highly dependent on the qualities and properties of the heat in the waste streams. The temperature of the low grade heat stream is the most important parameter, as the effective use of the residual heat or the efficiency of energy recovery from the low grade heat sources will mainly depend on the temperature difference between the source and a suitable sink, e.g. another process or space heating/cooling. In general, the temperatures of these waste heat sources are too low to produce electricity and direct heat use will depend on whether potential user can be found.This paper presents past and current drivers for heat recovery studies. High and low grade heat sources are defined according to the viability of recovery within the processes. Firstly, high grade heat capture within the processes is reviewed. Then, the focus is on the potential for low grade heat capture outside of the original plant. The paper addresses the potential for low grade heat recovery with regard to new incentives and technological advances. Finally, different aspects which influence the decision making for low grade heat recovery in the process industry are discussed. It is concluded that organisational, financial and economic barriers might be overcome and benefits from a holistic vision could be gained with stronger governmental policy and regulation incentives.     

Synthetically engineered microbes reveal interesting principles of cooperation

Cooperation is ubiquitous in biological systems. However, if natural selection favors traits that confer an advantage to one individual over another, then helping others would be paradoxical. Nevertheless, cooperation persists and is critical in maintaining homeostasis in systems ranging from populations of bacteria to groupings of mammals. Developing an understanding of the dynamics and mechanisms by which cooperation operates is critical in understanding ecological and evolutionary relationships. Over the past decade, synthetic biology has emerged as a powerful tool to study social dynamics. By engineering rationally controlled and modulatable behavior into microbes, we have increased our overall understanding of how cooperation enhances, or conversely constrains, populations. Furthermore, it has increased our understanding of how cooperation is maintained within populations, which may provide a useful framework to influence populations by altering cooperation. As many bacterial pathogens require cooperation to infect the host and survive, the principles developed using synthetic biology offer promise of developing novel tools and strategies to treat infections, which may reduce the use of antimicrobial agents. Overall, the use of engineered cooperative microbes has allowed the field to verify existing, and develop novel, theories that may govern cooperative behaviors at all levels of biology.

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