Groundstates of certain materials can support exotic excitations with a charge that’s a fraction of the fundamental electron charge. The condensation of these fractionalized particles has been predicted to drive novel quantum phase transitions, which haven’t yet been observed in realistic systems. Through numerical and theoretical analysis of a physical model of interacting lattice bosons, we e...

The theory of second-order phase transitions is one of the foundations of modern statistical mechanics and condensed-matter theory. A central concept is the observable order parameter, whose nonzero average value characterizes one or more phases. At large distances and long times, fluctuations of the order parameter(s) are described by a continuum field theory, and these dominate the physics ne...

BACKGROUND Interest in the role of food environments in shaping food consumption behaviours has grown in recent years. However, commonly used secondary food environment data sources have not yet been fully evaluated for completeness and systematic biases. This paper assessed the accuracy of UK Points of Interest (POI) data, compared to local council food outlet data for the county of Cambridges...

Hazard Analysis and Critical Control Points (HACCP) systems are a risk based preventive approach developed to increase levels of food safety assurance. This is part 1 of a pilot study on the development, implementation and evaluation of a HACCP-based approach for the control of good udder health in dairy cows. The paper describes the use of a novel approach based on a deconstruction of the infe...

The aim of the World Organisation for Animal Health (OIE) procedure of compartmentalisation is to contribute to safe trade in live animals and animal products. The fundamental requirement for its application is that the population considered for trade remains epidemiologically separate from populations of higher risk. Compartmentalisation makes use of a functional separation through management,...

Recently, the HACCP (Hazard Analysis and Critical Control Points) concept was proposed as possible way to implement process-based hygiene concepts in clinical practice, but the extent to which this food safety concept can be transferred into the health care setting is unclear. We therefore discuss possible ways for a translation of the principles of the HACCP for health care settings. While a d...

OBJECTIVE To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where con...

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuu...