Effect of nisin on the storage of sous vide processed Korean seasoned beef

Seasoned beef called Jangzorim in Korea is produced by boiling in soy sauce, and is a popular food in Korea. The aim of this study is to evaluate the microbial safety and physical qualities of sous vide processed seasoned beef, and the effect of nisin during storage. Sous vide processed packages with or without nisin (100 IU or 500 IU) were stored at 4 °C or 25 °C for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25 °C storage, the number of mesophilic microorganisms in seasoned beef packages without nisin increased markedly, but with nisin there was no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and B. cereus cells showed similar trends, although C. perfringens was not detected in all samples. At 25 °C storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly. The colour of packages without nisin showed a drastic decrease in lightness (‘L’) while no changes were observed in packages with nisin.     

大坝安全信息权研究

大坝原型观测数据本身包含了丰富的信息，内在反映了监测项目之间的某种客观关系，基于此，应用PCA法及PPA法建立了确定大坝安全评价信息权重的正分析模型，一方面能够对数据进行降维处理，另一方面能挖掘数据内在信息，提取指标的相对重要性；并基于最优化准则，建立了信息赋权整合模型，解决了多种数学方法计算结果不一致性问题，最大限度地保持原始信息的完整性。     

工程建设安全工作的特点及管理对策

从施工环境、施工现场、管理对象等方面简要介绍了工程建设过程中的安全工作特点，并针对工程建设安全工作的特点提出了通过合同明确建设单位、设计单位、监理单位、施工单位和经营单位的安全责任、建立安全管理机构、强化安全教育及培训等对策。     

计算机网络安全的分析与探索

针对计算机网络安全问题进行了探讨，分析了目前最为威胁网络安全的因素，介绍了网络安全的分类综合了一些保证网络安全的措施．     

充分关注水质科学保障饮水安全

从我国饮水安全的现状入手，分析城乡饮水安全存在的问题，强调保障饮水安全是构建和谐社会的必然要求和水利工作的切实要务。从加强监测、科学规划，加强关键技术研究及推广应用，保护水源地、修复水环境，建立合理的体制与机制四个方面提出了做好保障饮水安全工作的建议。     

大化肥气化装置安全系统

对大化肥气化装置的安全系统的作用、硬件组成、信号的处理以及顺序控制和安全联锁进行了介绍，并详细描述了气化炉的开、停车及吹扫顺序的过程以及安全联锁的功能。     

国外尾矿坝安全与环境研究综述

安全与环境一直是国外尾矿坝研究的重点。笔者综述了自1990年以来国外涉及尾矿坝安全与环境方面有代表性的文献 ,内容包括尾矿坝溃坝、溃坝理论研究、安全管理、环境污染、污染监测、污染治理、污染理论研究及生态复垦 ,这些对提高我国尾矿坝管理、工程技术水平都有较好的参考价值     

Beyond Boundary Objects: Collaborative Reuse in Aircraft Technical Support

Boundary objects are a critical, but understudied, theoretical construct in CSCW. Through a field study of aircraft technical support, we examined the role of boundary objects in the practical achievement of safety by service engineers. Their resolution of repair requests was preserved in the organization’s memory via three compound boundary objects. These crystallizations did not manifest a static interpretation, but instead were continually reinterpreted in light of meta-negotiations. This suggests design implications for organizational memory systems which can more fluidly represent the meta-negotiations surrounding boundary objects.     

Microbiological safety of kinema, a fermented soya bean food

Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (market) kinema samples to test for the presence of foodborne pathogens and their properties. Bacillus cereus was present in numbers exceeding 10⁴ cfu/g product in five of the tested 15 market samples. Enterobacteriaceae and coliform bacteria exceeded 10⁵ cfu/g in 10 of the 15 samples. Escherichia coli exceeding 10⁵ cfu/g was found in two samples. Staphylococcus aureus was not detected in any of the tested samples. Of 31 isolated typical and atypical strains of B. cereus, 18 representative strains were tested qualitatively for the ability to produce diarrhoeal type enterotoxin (BCET) using an Oxoid BCET-RPLA test kit. Overall, BCET was formed by 12 strains in BHIG (brain heart infusion broth +1% glucose), by seven strains on sterilized cooked rice, and by five strains on sterilized cooked soya beans. Semi-quantitative tests on BCET revealed that levels exceeding 256 ng/g soya beans, produced by single pure culture inoculation with the isolated B. cereus strains, were reduced to ≤ 8 ng/g by frying kinema in oil, a common procedure when making kinema curry. It was also shown in a mixed pure culture experiment that a kinema strain B. Subtilis DK-W1, is able to suppress growth and BCET formation by a selected toxin producing strain (BC7-5) of B. cereus. It is concluded that the traditional way of making kinema and its culinary use in curries is safe. However, for novel applications of kinema, safety precautions are advisable.     

某微型起爆器引起的一起误爆事故分析

该文分析某微型起爆器引起的一起误爆事故，指出该起爆器设计上的缺陷及其对作业安全的威胁，提出防患建议。