The Rediscovery of the Concepts of Family and Neighborhood in the Korean Multicultural Novels -Focusing on Wandeuki And Islamic butcher shop-

2021 ◽  
Vol 61 ◽  
pp. 139-168
Author(s):  
Nam-Jung Lee
Keyword(s):  
Butcher Shop

scholarly journals Incomplete sanitation of a meat grinder and ingestion of raw ground beef: contributing factors to a large outbreak of Salmonella Typhimurium infection

1997 ◽  
Vol 119 (2) ◽  
pp. 127-134 ◽  
Author(s):  
T. H. ROELS ◽  
P. A. FRAZAK ◽  
J. J. KAZMIERCZAK ◽  
W. R. MACKENZIE ◽  
M. E. PROCTOR ◽  
...  
Keyword(s):  
Ground Beef ◽  
The United States ◽  
Case Control ◽  
Animal Origin ◽  
Health Warnings ◽  
Contributing Factors ◽  
Case Control Studies ◽  
Large Outbreak ◽  
Butcher Shop ◽  
Control Study

Consumers in the United States continue to eat raw or undercooked foods of animal origin despite public health warnings following several well-publicized outbreaks. We investigated an outbreak of Salmonella serotype Typhimurium infection in 158 patients in Wisconsin during the 1994 Christmas holiday period. To determine the vehicle and source of the outbreak, we conducted cohort and case-control studies, and environmental investigations in butcher shop A. Eating raw ground beef purchased from butcher shop A was the only item significantly associated with illness [cohort study: relative risk=5·8, 95% confidence interval (CI)=1·5–21·8; case control study: odds ratio=46·2, 95% CI=3·8–2751]. Inadequate cleaning and sanitization of the meat grinder in butcher shop A likely resulted in sustained contamination of ground beef during an 8-day interval. Consumer education, coupled with hazard reduction efforts at multiple stages in the food processing chain, will continue to play an important role in the control of foodborne illness.

Inventory management model in a butcher shop

2015 ◽  
pp. 30-51 ◽  
Author(s):  
Andrés Ordoñez Castano ◽  
Juan Pablo Orejuela Cabrera ◽  
Juan José Bravo
Keyword(s):  
Inventory Management ◽  
Management Model ◽  
Butcher Shop

Salmonella Contamination of Retail Chicken Products Sold in the UK

1995 ◽  
Vol 58 (8) ◽  
pp. 843-846 ◽  
Author(s):  
RUTH A. S. PLUMMER ◽  
SAMANTHA J. BLISSETT ◽  
CHRISTINE E. R. DODD
Keyword(s):  
Salmonella Enteritidis ◽  
Butcher Shop ◽  
The Uk ◽  
Butcher Shops

The level of Salmonella contamination in retail chicken products was investigated bimonthly in two counties in the UK over 12 consecutive months. In total 325 chicken and 35 giblet samples were tested. Supermarket chicken, fresh chilled and frozen, and chicken from local butcher shops were compared for their rates of Salmonella contamination which were, respectively, 18.6, 25.5, and 24.5%. These differences were not found to be significantly different. The overall level of contamination for the three groups combined was 22.8%. Giblets (supermarket frozen and butcher shop combined) were contaminated at a rate of 37.1%, which was not significantly different from the combined rate for the chicken samples. Amongst all salmonellae isolated, Salmonella enteritidis was present in 51.4% and S. typhimurium in 12.2% of the chicken samples and 23.1% and 0% respectively of the giblet samples.

scholarly journals Islamic Butcher Shop Read as a Refugee Novel

2021 ◽  
Vol 0 (36) ◽  
pp. 199-211
Author(s):  
Jooyoung Kim
Keyword(s):  
Butcher Shop
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