Saturday, July 22, 2006
Copper better than stainless steel for food safety, scientists say
http://www.foodproductiondaily.com/news/ng.asp?n=69284-copper-stainless-steel-food-safety
Copper better than stainless steel for food safety, scientists say
20/07/2006 - That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.The study suggests that the use of cast copper alloys during food processing may help prevent cross-contamination of E. coli better than stainless steel, say researchers from the University of Southampton in the UK and the Copper Development Association in New York.
Their findings appear in the June 2006 issue of the journal Applied and Environmental Microbiology.
The study could counter a current trend in the food processing sector to use equipment made of stainless steel in their plants. Stainless steel is believed to be easier to clean and does not corrode as easily as copper under the frequent chemical cleanings needed to remove harmful pathogens.
Escherichia coli O157 is one of the most serious food-borne pathogens worldwide, causing symptoms ranging from diarrhea to hemorrhagic colitis. Cattle is a major reservoir of E. coli O157, therefore outbreaks are primarily associated with consumption of undercooked ground beef, the researchers stated.
"Cross-contamination of infected meat with points of contact during processing makes it extremely difficult to maintain," the scientists stated in a press release. "Currently, stainless steel has been the metal of choice for food preparation, however, studies have shown that even with consistent cleaning and sanitation procedures bacteria can remain viable."
In the study cast copper alloys, a mixture of metals containing varying degrees of copper, were exposed to E. coli. The same methods were used on stainless steel. Some of the copper and stainless steel samples were mixed with beef juice, some without.
The mix was incubated at either 22 degrees Celsius or four degrees Celsius for up to six hours. The results showed that three copper alloys not exposed to beef juice completely killed E. coli when stored at 22 degrees Celsius.
Only the metal alloys containing 85 per cent or more copper significantly reduced E. coli at four degrees Celsius, the scientists found.
With beef juice, alloys made up of 93 per cent or more copper greatly reduced E. coli at 4 degrees Celsius, while only one alloy (containing 95% copper) completely killed the bacterium at 22 degrees. No significant reduction in cell numbers was reported for stainless steel.
“These results clearly demonstrate the antimicrobial properties of cast copper alloys with regard to E. coli O157, and consequently these alloys have the potential to aid in food safety,” say the researchers.
A similar study in 2003 by the university and the copper association found that using copper alloys for food processing surfaces holds promise for stemming Listeria contamination.
Listeria monocytogenes contamination is usually associated with the processing of ready-to-eat meat and poultry products. The study showed that the survival time of the often-deadly bacteria at room temperature is reduced to 60 minutest to 90 minutes on a copper-based surface, depending on the alloy.
During the 4.5-hour time period of the tests, there was only a minimal reduction of the bacteria on stainless steel, the scientists found.
Both studies were funded by the International Copper Association and managed by the Copper Development Association.
Copper better than stainless steel for food safety, scientists say
20/07/2006 - That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.The study suggests that the use of cast copper alloys during food processing may help prevent cross-contamination of E. coli better than stainless steel, say researchers from the University of Southampton in the UK and the Copper Development Association in New York.
Their findings appear in the June 2006 issue of the journal Applied and Environmental Microbiology.
The study could counter a current trend in the food processing sector to use equipment made of stainless steel in their plants. Stainless steel is believed to be easier to clean and does not corrode as easily as copper under the frequent chemical cleanings needed to remove harmful pathogens.
Escherichia coli O157 is one of the most serious food-borne pathogens worldwide, causing symptoms ranging from diarrhea to hemorrhagic colitis. Cattle is a major reservoir of E. coli O157, therefore outbreaks are primarily associated with consumption of undercooked ground beef, the researchers stated.
"Cross-contamination of infected meat with points of contact during processing makes it extremely difficult to maintain," the scientists stated in a press release. "Currently, stainless steel has been the metal of choice for food preparation, however, studies have shown that even with consistent cleaning and sanitation procedures bacteria can remain viable."
In the study cast copper alloys, a mixture of metals containing varying degrees of copper, were exposed to E. coli. The same methods were used on stainless steel. Some of the copper and stainless steel samples were mixed with beef juice, some without.
The mix was incubated at either 22 degrees Celsius or four degrees Celsius for up to six hours. The results showed that three copper alloys not exposed to beef juice completely killed E. coli when stored at 22 degrees Celsius.
Only the metal alloys containing 85 per cent or more copper significantly reduced E. coli at four degrees Celsius, the scientists found.
With beef juice, alloys made up of 93 per cent or more copper greatly reduced E. coli at 4 degrees Celsius, while only one alloy (containing 95% copper) completely killed the bacterium at 22 degrees. No significant reduction in cell numbers was reported for stainless steel.
“These results clearly demonstrate the antimicrobial properties of cast copper alloys with regard to E. coli O157, and consequently these alloys have the potential to aid in food safety,” say the researchers.
A similar study in 2003 by the university and the copper association found that using copper alloys for food processing surfaces holds promise for stemming Listeria contamination.
Listeria monocytogenes contamination is usually associated with the processing of ready-to-eat meat and poultry products. The study showed that the survival time of the often-deadly bacteria at room temperature is reduced to 60 minutest to 90 minutes on a copper-based surface, depending on the alloy.
During the 4.5-hour time period of the tests, there was only a minimal reduction of the bacteria on stainless steel, the scientists found.
Both studies were funded by the International Copper Association and managed by the Copper Development Association.
Sunday, July 16, 2006
Guerrilla marketing
http://en.wikipedia.org/wiki/Guerrilla_marketing
Guerrilla marketing, as described by Jay Conrad Levinson in his popular 1982 book Guerrilla Marketing, is an unconventional way of performing promotional activities on a very low budget. Such promotions are sometimes designed so that the target audience is left unaware they have been marketed to and may therefore be a form of undercover marketing (also called stealth marketing).
It is up to the guerrilla marketer to be creative and devise unconventional methods of promotion. He must use all of his contacts, both professional and personal, and must examine his company and its products, looking for sources of publicity. Many forms of publicity can be very inexpensive, and others are free.
It is argued that if one uses guerrilla tactics, one will find one's small size an advantage. One will be able to obtain publicity more easily than a large company. One will be closer to one's customers and more agile.
Levinson identifies the following principles as the foundation of guerrilla marketing:
Guerrilla Marketing is specifically geared for the small business.
It should be based on human psychology instead of experience, judgement, and guesswork.
Instead of money, the primary investments of marketing should be time, energy, and imagination.
The primary statistic to measure your business is the amount of profits, not sales.
The marketer should also concentrate on how many new relationships are made each month.
Create a standard of excellence with an acute focus instead of trying to diversify by offering allied products and services.
Instead of concentrating on getting new customers, aim for more referrals, more transactions with existing customers, and larger transactions.
Forget about the competition and concentrate more on cooperating with other businesses.
Guerrilla Marketers should always use a combination of marketing methods for a campaign.
Use current technology as a tool to empower your marketing.
Guerrilla marketing tactics:
Although there are many unconventional marketing techniques, the following is a sample:
Word of mouth campaign
Reaching the consumer directly through their daily routine
Personal canvassing
Forehead advertising/Headvertise campaign
Bluejacking sending a personal message by bluetooth
Telemarketing by all members of the firm
Personal letters
Advertisements in the Yellow Pages
Personal meetings
Circulars and brochures distributed at parking lots, homes, offices, malls, etc.
Classified ads
Ads in local community newspapers
Billboards
Truck and automotive signs
Direct mail campaigns
Seminars, lectures, and demonstrations
Searchlights
Flags and banners
T-shirts
Matches, pens, and calendars
Interactive Urinal Communicator
Advertisements printed on your own as well as other stores receipts
Guerrilla marketing was designed for small businesses, but it is now increasingly used by large businesses.
Guerrilla marketing, as described by Jay Conrad Levinson in his popular 1982 book Guerrilla Marketing, is an unconventional way of performing promotional activities on a very low budget. Such promotions are sometimes designed so that the target audience is left unaware they have been marketed to and may therefore be a form of undercover marketing (also called stealth marketing).
It is up to the guerrilla marketer to be creative and devise unconventional methods of promotion. He must use all of his contacts, both professional and personal, and must examine his company and its products, looking for sources of publicity. Many forms of publicity can be very inexpensive, and others are free.
It is argued that if one uses guerrilla tactics, one will find one's small size an advantage. One will be able to obtain publicity more easily than a large company. One will be closer to one's customers and more agile.
Levinson identifies the following principles as the foundation of guerrilla marketing:
Guerrilla Marketing is specifically geared for the small business.
It should be based on human psychology instead of experience, judgement, and guesswork.
Instead of money, the primary investments of marketing should be time, energy, and imagination.
The primary statistic to measure your business is the amount of profits, not sales.
The marketer should also concentrate on how many new relationships are made each month.
Create a standard of excellence with an acute focus instead of trying to diversify by offering allied products and services.
Instead of concentrating on getting new customers, aim for more referrals, more transactions with existing customers, and larger transactions.
Forget about the competition and concentrate more on cooperating with other businesses.
Guerrilla Marketers should always use a combination of marketing methods for a campaign.
Use current technology as a tool to empower your marketing.
Guerrilla marketing tactics:
Although there are many unconventional marketing techniques, the following is a sample:
Word of mouth campaign
Reaching the consumer directly through their daily routine
Personal canvassing
Forehead advertising/Headvertise campaign
Bluejacking sending a personal message by bluetooth
Telemarketing by all members of the firm
Personal letters
Advertisements in the Yellow Pages
Personal meetings
Circulars and brochures distributed at parking lots, homes, offices, malls, etc.
Classified ads
Ads in local community newspapers
Billboards
Truck and automotive signs
Direct mail campaigns
Seminars, lectures, and demonstrations
Searchlights
Flags and banners
T-shirts
Matches, pens, and calendars
Interactive Urinal Communicator
Advertisements printed on your own as well as other stores receipts
Guerrilla marketing was designed for small businesses, but it is now increasingly used by large businesses.
Tuesday, July 11, 2006
Timeline: Attacks on India
While I was reading this news in one of the Middle East online newspaper called Gulf News a thought sprung up in my mind as to "am I a citizen of such a vulnerable nation which is prone to frequent bomb attacks by terrorits, communal roits on the name of religion and moreover attack on parliament.......what picture does these news articles give to the international community about my nation...am I proud of being an Indian...leave alone proud...may be, but when can I be proud...when I am safe and alive....am I safe in in my own country with very frequent chaos happening......
http://www.gulfnews.com/world/India/10052758.html
Gulf News Web Report
The following is a chronology of bomb blasts in India in the last few years.
July 11, 2006: At least seven bombs hit India's railway network, killing more than 100 people, according to Mumbai police.March 9, 2006: Three blasts in Uttar Pradesh - including two blasts at a railway station - kill 14 people and critically injure 16 others.
March 7, 2006: Bomb blasts kill 14 people in the Hindu pilgrimage city of Varanasi.
October 29, 2005: Bomb attacks hit Delhi and kill at least 62 people. A Kashmiri group claims the attacks.
August 25, 2003: At least 50 people are killed in two simultaneous bomb blasts in Bombay.
July, 2003: Bus blast kills three people.March 13, 2003: A powerful bomb blast shattered a bogie of a local train at Mulund railway station in the peak hours killing 11 people and injuring more than 65.
January 27, 2003: At least 30 people were injured when a bomb planted on a bicycle went off throwing splinters of sharp nails outside Vile Parle railway station.
December 6, 2002: 25 people were injured in a bomb blast at McDonalds fast food restaurant at Mumbai Central Railway Station.
December 2, 2002: Two persons were killed and 31 injured in a powerful explosion in a bus outside the crowded Ghatkopar railway station.
March 12, 1993: A series of 13 bomb explosions killed more than 257 people and injured 1,400 others.
http://www.gulfnews.com/world/India/10052758.html
Gulf News Web Report
The following is a chronology of bomb blasts in India in the last few years.
July 11, 2006: At least seven bombs hit India's railway network, killing more than 100 people, according to Mumbai police.March 9, 2006: Three blasts in Uttar Pradesh - including two blasts at a railway station - kill 14 people and critically injure 16 others.
March 7, 2006: Bomb blasts kill 14 people in the Hindu pilgrimage city of Varanasi.
October 29, 2005: Bomb attacks hit Delhi and kill at least 62 people. A Kashmiri group claims the attacks.
August 25, 2003: At least 50 people are killed in two simultaneous bomb blasts in Bombay.
July, 2003: Bus blast kills three people.March 13, 2003: A powerful bomb blast shattered a bogie of a local train at Mulund railway station in the peak hours killing 11 people and injuring more than 65.
January 27, 2003: At least 30 people were injured when a bomb planted on a bicycle went off throwing splinters of sharp nails outside Vile Parle railway station.
December 6, 2002: 25 people were injured in a bomb blast at McDonalds fast food restaurant at Mumbai Central Railway Station.
December 2, 2002: Two persons were killed and 31 injured in a powerful explosion in a bus outside the crowded Ghatkopar railway station.
March 12, 1993: A series of 13 bomb explosions killed more than 257 people and injured 1,400 others.
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