建筑施工高处作业吊篮使用的安全管理要点

高处作业拥有较高的危险性，本文从高处作业吊篮的构造、性能入手，总结高处作业吊篮使用的安全管理要点进行了详细的论述，以供参考。     

Food safety assurance systems in Hong Kong

Hong Kong is the top food safety city in China. It is a large consumer-oriented city, with more than 95% of the food imported from abroad. The overall food safety rate has been 99.7% for the past 6 years. This paper discusses food safety assurance system in Hong Kong, specifically the food safety status of Hong Kong, its food safety regulation agencies and food safety assurance systems. The food safety assurance systems in Hong Kong developed to protect consumers could benefit China as a whole and other developing countries.     

Modeling the transmission of livestock associated methicillin-resistant Staphylococcus aureus along the pig slaughter line

The study introduces a new approach for a qualitative transmission assessment of MRSA throughout the pig slaughter process. Based on prevalence data found in literature the MRSA contamination and elimination rates of each individual slaughter step were estimated. The rates were used to set up a Monte Carlo simulation for modeling the propagation of MRSA along the process chain and to quantify the impact of a variable initial prevalence on the outcome prevalence of the carcasses. Sensitivity analyses for the model as well as three different scenarios were performed to estimate the impact of cross contamination during slaughter and to determine the process stages where hygiene interventions are most effective.Regardless of the initial extent of MRSA contamination low outcome prevalences ranging between 0.15 and 1.15% were achieved among pig carcasses indicating that the pig slaughter chain generally includes process steps with the capacity to limit carcass contamination. Especially scalding and singeing can lead to a significant reduction of superficial MRSA contamination during the first half of the slaughter process. Nevertheless, scenario analyses showed that the low MRSA outcome prevalence can only be guaranteed if recontamination during the ongoing slaughter process is obviated. In order to ensure a low MRSA load on pig carcasses at the end of slaughter the abattoir should primarily concentrate on controlling the process parameters of scalding and singeing and avoiding recontamination at subsequent process steps.     

Evaluation of hydrogen producing cultures using pretreated food waste

In order to enhance bio-hydrogen production from food waste, pretreatment methods are widely used. The influence of the initial pH and autoclaving were investigated in batch experiments. Fermentative studies showed that pure cultures like Clostridium beijerinckii could directly utilize raw food waste to produce hydrogen, while other cultures (Clostridium butyricum and Clostridium pasteurianum) could produce hydrogen only after pH adjustment. In this case, the optimal starting pH of the culture was found to be 7. Autoclaving could further enhance hydrogen yields due to increased hydrolysis of food waste. The maximum hydrogen yield was achieved by C. butyricum (38.9 mL-H₂/g-VS_added) after autoclaving food waste with pH adjustment at 7. In addition, the ratio acetic to butyric acid was decreased by autoclaving pretreatment, because butyrate metabolic pathway was favored in the fermentation process. However, suitable pH for bacteria growth and the low ammonia production could be achieved from autoclaving food waste.     

基于节理岩体的岩质高边坡稳定性分析与评价

结合具体工程实例,对高边坡进行了稳定性分析与评价,并对岩质高边坡进行了结构面及节理分析和计算,确定了其稳定安全系数,并做出相应评价,为高边坡的治理设计提供了依据。     

扣件式钢管脚手架使用中存在的问题及对策

扣件式钢管脚手架在工程项目建设中使用非常频繁,在生产安全管理方面占据着重要地位,因此,分析扣件式钢管脚手架在使用过程中出现的问题,提出解决问题的相应办法,最终通过工程实践验证,总结出符合规范要求的解决措施,能为消除扣件式钢管脚手架的安全隐患、预防生产安全事故提供对策。     

Evaluation of food safety training on hygienic conditions in food establishments

Food handlers' training is fundamental in order to ensure the safety of the foodstuff. However, the success of training programs that provide only information is unclear and changes in improper food practices are not usually achieved. Food training programs based on theoretical as well as practical activities have been revealed as an important tool in which food handlers can put information into practice. Thus, the objective of this study was to assess the influence of food safety training, based on both theoretical and practical approaches, on the microbiological counts of food contact surfaces, food tools, food equipment surfaces and hand washing in canteens and cafes of one university campus. After food safety training, total plate counts decreased about 60% in the case of canteens and almost 45% in cafes while moulds and yeasts decreased approximately 65% in canteens and 55% in cafes. In terms of location, the microbiological reductions observed were higher for food equipment in canteens and for food tools in cafes. The microbiological counts of food handlers' hands decreased after both food safety training and disinfection. Food safety training influenced the reduction of overall microbiological parameters. Parametric t-tests (after vs before training) indicated that reductions were statistically significant before and after disinfection for total plate counts. The decrease observed for total coliforms and Enterobacteriaceae, were statistically significant only before disinfection. The food safety programs cannot be based entirely on a theoretical approach but also on adequate training which includes a practical approach. The success of the microbiological reductions in the study was associated to the practical lessons which let the handler put into practice the knowledge acquired in the theoretical part.     

Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new compounds formed, i.e. polymers, polar compounds and their distribution by molecular weight, and polar fatty acids and their distribution by molecular weight. The levels of all the new compounds analysed strongly depended on the degree of oil unsaturation; the two least unsaturated oils with low content of linoleic acid and high content of palmitic acid behaved exceptionally well. When considering polar compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the level of degradation increased. The new compounds formed are practically identical when analysed in the used frying oils or in the lipids extracted from the counterpart fried potatoes, independently of the level of degradation.     

加强电力技术监督管理 提高生产安全水平

在电力生产过程中,各个环节联系紧密,任何一环出了问题,将产生由点及面,甚至到片的故障,将给企业、工农业生产带来相当严重的影响。所以,加强对电力技术监督管理,加强对电力安全生产环节的有效监督,显得尤其重要。文中从安全生产工作现状、电力技术监督管理意义及措施等方面展开了分析。     

China food safety hits the “gutter”

Gutter oil, or illicit cooking oil that has been recycled from waste oil collected from restaurant fryers, drains, grease traps and slaughterhouse waste from “table to table” has emerged as a serious food-safety issue in China and exposed the shortcomings of China's food-safety assurance systems. This paper investigates the industrial chain of production and sale of gutter oil in China. Moreover, we discuss the impediments to and the government countermeasures being implemented in supervising the use of gutter oil in China. The positive lessons in monitoring use of gutter oil in China may help improve food-safety management throughout China and other developing countries.