Health and Safety Considerations for Radiolabelled Nanoparticles

2016 ◽  
pp. 515-535
Keyword(s):  
Health And Safety ◽  
Safety Considerations

scholarly journals Foreword and Introduction to This Issue on Contemporary Safety Topics in Animal Research

ILAR Journal ◽  
2018 ◽  
Vol 59 (2) ◽  
pp. 125-126
Author(s):  
John Bradfield ◽  
Esmeralda Meyer ◽  
John N Norton
Keyword(s):  
Occupational Health ◽  
Health And Safety ◽  
Occupational Health And Safety ◽  
Well Being ◽  
Animal Research ◽  
Future Directions ◽  
The Status ◽  
Safety Considerations ◽  
Animal Care ◽  
Health And Well Being

Abstract Institutions with animal care and use programs are obligated to provide for the health and well-being of the animals, but are equally obligated to provide for safety of individuals associated with the program. The topics in this issue of the ILAR Journal, in association with those within the complimentary issue of the Journal of Applied Biosafety, provide a variety of contemporary occupational health and safety considerations in today’s animal research programs. Each article addresses key or emerging occupational health and safety topics in institutional animal care and use programs, where the status of the topic, contemporary challenges, and future directions are provided.

Health and safety considerations.

2019 ◽  
pp. 9-11
Author(s):  
N. D. Laksono ◽  
U. Setiawati ◽  
F. Nur ◽  
M. Rahmaningsih ◽  
Y. Anwar ◽  
...  
Keyword(s):  
Health And Safety ◽  
Safety Considerations

Design engineers’ perception of health and safety and its impact in the design process

2016 ◽  
Vol 23 (1) ◽  
pp. 40-59 ◽  
Author(s):  
Susan Morrow ◽  
Billy Hare ◽  
Iain Cameron
Keyword(s):  
Design Process ◽  
Design Method ◽  
Health And Safety ◽  
Design Activity ◽  
Content Type ◽  
Safety Issues ◽  
Design Engineers ◽  
Junior Staff ◽  
Safety Considerations ◽  
Perception Of Health

Purpose – The purpose of this paper is to consider design engineers’ perception of health and safety and its impact on their behaviour during design activity. The study presents three types of design engineers each, exhibiting particular tendencies when faced with health and safety considerations during design. The discovery of these tendencies pose important implications for education and professional institutions and practical measures are suggested to help design engineers manage their tendencies to be more conducive to ensuring improved health and safety performance. Design/methodology/approach – An exploratory design method was used – grounded theory, to include 13, in-depth, one-to-one interviews with design engineers, representing junior staff, middle and senior management. Findings – The paper provides empirical insights about how designers think and behave when asked to consider health and safety issues during the design process. It identifies three group types of designers: doers, receivers and givers, who will exhibit their particular tendencies based on how they view and understand the term health and safety. Research limitations/implications – The data obtained were from design engineers only, and therefore the research results may lack generalisability. Therefore, researchers are encouraged to test the proposed propositions. Practical implications – The paper includes implications for those involved in the creation and development of designers e.g., educators and professional bodies. The data forms the basis for helping designers to manage their perceptions towards the term health and safety and thus, their tendencies exhibited in their behaviour. Originality/value – This paper contributes to new understanding of designers’ behaviour and considers the significance of how designers’ views of health and safety will influence their behaviour.

scholarly journals Health and Safety Considerations of Fermented Sausages

2017 ◽  
Vol 2017 ◽  
pp. 1-25 ◽  
Author(s):  
Askild Holck ◽  
Lars Axelsson ◽  
Anette McLeod ◽  
Tone Mari Rode ◽  
Even Heir
Keyword(s):  
Degradation Products ◽  
Health And Safety ◽  
Starter Cultures ◽  
Traditional Foods ◽  
Potential Health ◽  
Saturated Fats ◽  
Fermented Sausages ◽  
Nacl Concentration ◽  
Polycyclic Aromatic ◽  
Safety Considerations

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

scholarly journals Health and safety considerations for passive solar heated and cooled buildings

1982 ◽  
Author(s):  
F Eugene Metz ◽  
James H Pielert ◽  
Patrick W Cooke ◽  
William D Walton
Keyword(s):  
Health And Safety ◽  
Passive Solar ◽  
Safety Considerations
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