Bacteria on Stainless Steel Surfaces | Experiment

bacterium on Stainless Steel Surfaces ExperimentThe chemic bond of bacteria on nutriment bear on resurrects and in the surroundings can example po cristaltial cross-contamination, which can lead to victuals spoilage, possible pabulum safety concerns, and step up destruction. Food contact places use for fodder handling, storage or processing be areas where microbial contamination commonly occurs. Even with proper modify and sanitation regimes or practices in place, bacteria can remain attached to the surfaces and this attachment can lead to biofilm formation. The purpose of this study was to identify the presence of pathogenic microorganism in a fodder processing area and to evaluate the set up of the clean procedure on the microbial load in the sustenance processing area. Ten replicate food contact surfaces were tried upright vane, stain and woodwind instrument, with adjacent areas being sampled in the lead and after change. The test surfaces were analyz ed with a swab method in advance and after the cleaning stage. The imparts of these studies indicate that cardinal of ten filthless brand surface were grime before cleaning and no surface was pollute after cleaning. Furthermore, three out of ten marble surfaces were bemire before cleaning and one surface was contaminated after cleaning. sextuplet of ten wood surfaces were heavily contaminated before cleaning and three surfaces were contaminated after cleaning. The difficulty in cleaning was related to the amount of surface damage and it is best to avoid this type of surface. Hypochlorite solution that was used for cleaning the surfaces in this study was considered to be effective against the foodborne pathogens tested. This study has highlighted the fact that pathogens remain viable on dry stainless trade name surfaces and present a contamination jeopardise for considerable periods of time, dependent on the contamination directs and type of pathogen.Keywords Microorgan isms Survival Cross-contamination Food contact surfaceInt retinal perchuctionFood contact surfaces are the chief inhabitant of biofilm that can host potentially harmful microorganisms. This, therefore, is a prominent phenomenon in food processing plants owing to dregs and residues of all sorts chemical, biological, organic, and/or inorganic -which sort up on the surfaces of equipments that may get in contact with food (Mafu et al. 2010). The presence of these undesirable microorganisms to the material surfaces is a source of concern, as this can result in food cross-contamination, leading to food poisoning. Under favourable circumstances (temperature, pH, relative humidity), pathogenic microorganisms are able to survive and/or replicate on a bigger scale within the biofilm. In domestic kitchens and food processing industries, foodborne illness can result from incorrect storage of foods, particularly with gaze to temperature, contamination of raw or cooked foods before consumpti on, by contact with other foods or utensils (food contact surfaces ) carrying pathogens, and inadequate cleaning procedures that may not see roll in the hay removal of microorganisms (Teixeira et al. 2007).In food processing industries, food contact surfaces, such as stainless steel, marble and wood may create an enabling environment for the choice of the microorganism, leading to serious hygienic problems. Furthermore, dead ends, corners, joints, valves and any other hard-to-reach places are the most appropriate areas for the presence of bacteria. (Peng et al. 2001).The value of maintenance and disinfection processes in food processing industries depends, to a large extent, on the design and maintenance programmes adopted by the phoner.Lack of efficacy in cleaning procedures may allow tenacity and survival of pathogens in foods owing to their consistent adherence to food contact surfaces. This may lead to transfer of microorganisms from people, objects or contaminated food to o ther food or material, hence leading to cross-contamination. People can, in many ways, be a source of cross-contamination to foods (Holah and Thorpe, 1990).Food can be contaminated when it is handled, so it is actually important that people who may be carrying or suffering from certain diseases do not handle food. Contamination can also be passed from equipment when contacting food. It specifically happens when utensils or equipment are not efficiently cleaned and sanitized between each use and may lead to development of biofilm, creating favourable conditions for the survival of the pathogens. Contamination from food to food occurs mainly when raw foods come into contact with cooked or prepared foods (Montville et al. 2001).The persistent presence of microorganisms in food processing factories, specifically on food contact surfaces despite deliberate efforts to combat the phenomenon, poses great challenges to the company. It reduces the profit margins of the industries due to the increased cost incurred in the attempts to adopt advanced cleaning services and programmes. A potential effect of the presence of microorganisms on food surfaces is food poisoning. Occurrence of food poisoning will mean great damage to the image of the company and persistent stress on the part of the management, thus derailing the progress of the company.Cross contamination is also becoming a common problem both in the kitchen setting and in industry. Transfer of resistant pathogens and microorganisms across and around these food p terminalucers through various agents and factors that propagate and carry the pathogens is a health hazard. Studies show that the train of contamination varies depending on the duplication and the rate of material handling that occurs in the factory. In this context, therefore, workers hands, utensils and the broad extension of all food contact surfaces contribute to in cross contamination (Zhao et al. 1998).A thorough examination of the whole concept of microbial survival and persistence on food contact surfaces despite usual cleaning procedures and revised designs of the food contact surfaces (such as textural properties, maintained solid surface hydrophobicity) will reveal that more detailed analysis and studies should be focussed on the factors that create an enabling environment for the persistent replication and presence of the foodborne pathogens in the food processing industries and kitchen setting (Scott and Bloomfield, 1990). The study of various relevant properties for the microbial adhesion process has been another imperative goal of this study and the purpose behind it is to obtain a broader knowledge base of the mechanisms of bacterial adhesion to food contact surfaces so as to formulate strategies for its control.The objective of this study is to identify the microorganisms that can survive in the food contact surface, such as stainless steel, marble and wood, even after cleaning procedures, thus increasing the risk of food cross-contamination. The study will focus on microorganisms that survive in the food processing areas even after the cleaning procedure. Foodborne pathogenic bacteria adhere to inert surfaces they may exhibit a greater scale of resistance to chemical or ordinary cleaning and fumigating agents (Barnes et al. 1999). The concept of cross contamination is of major concern in the food processing industries that constitute a threat to forgiving health because they cause most food borne illness outbreaks. Food poisoning is one of the consequences of adherence of microorganisms to food contact surfaces (Sattar et al. 2001).Materials and MethodsPremisesIn order to appraise the microbiological safety of a food processing area in Oman, three types of food contact surfaces were studied Stainless steel, marble and wood. Ten surfaces of each of the three types were tested, with the adjacent areas of each one being sampled before and after cleaning. This study was performed randomly in nineteen selected Army camps kitchen.Data analysisSwabs were taken from the food processing area within the Royal Army camps kitchen and sent to the food microbiology laboratory of the environmental of health unit for analysis. The swabs were each tested for pathogenic bacteria linked with food and coliforms that can survive on the surface of food preparation areas before and after cleaning. The plates were read for the number of colonies of pathogenic bacteria and coliforms. A Phoenix machine was used to identify the bacteria and readings were taken directly from the Phoenix machine. A Phoenix is automated microbiology system is intended to provide rapid identification results for most aerobic and facultative anaerobic gram positive bacteria as well as most aerobic and facultative anaerobic grand negative bacteria. The identification of the Phoeonix panal uses a series of conventional, chromogenic and fluorogenic biochemical tests to identify the organism. The growth-based and e nzymatic substrates are employed to cover the different types of reactivity among the range of taxa. The tests are based on the use of bacteria and deterioration of specific substrates notice by different indicator systems. Acid production is indicated by a agitate in phenol red indicator when an isolate is able to utilize a carbohydrate substrate. A yellow colour is produce by Chromogenic substrates upon enzymatic hydrolysis and the enzymatic hydrolysis of fluorogenic substrates results in the release of a fluorescent coumarin derivation. Organisms that utilize a specific carbon source reduce the resazurine based indicator. These results were recorded and the log decrease was calculated for each plate at each dilution rate after and before cleaning of the surface (BD Phoenix, 2007). try out methods and microbiological examination (Before Cleaning)Tests using the swab method were carried out on surfaces contaminated with food borne pathogens in a food processing area. Tubes conta ining 10 ml of sterile buffered peptone saline solution were used to flush the swabs prior to sampling. Cotton swabs were removed from their sterile packaging and were held by the stick while they were moistened with buffered peptone saline solution, the excess broth was returned into the bottle. All surfaces were prepared in sizes of 20 x 20 cm2 for survival experiments. The swabs were rotated while in contact with the food preparation surface. aft(prenominal) the defined area was swabbed, the swab was returned to the test tube-shaped structure containing the buffered peptone saline solution to dislodge the bacteria. Serial dilutions of the swab solutions were prepared and duplicate pour plates were prepared for each dilution using nutrient nutrient agar-agar-agar-agar, MacConkey agar and decline agar. The plates were incubated for 24 hours at 37oC.Sampling methods and microbiological examination (After Cleaning)The surfaces were washed with hot water and chemical detergent and then rinsed with hot water. Then the surfaces (stainless steel, marble, and wood) were disinfected with 5.25% of hypochlorite solution for 10 minutes. The surfaces were allowed to dry before sampling. The swabbing method used was as above. Duplicate pour plates were prepared for each dilution using nutrient agar, MacConkey agar and caudex agar. The plates were incubated for 24 hours at 37oC.Sampling methods and microbiological examination (Control) close to of the food borne pathogen strains used as a control for these experiments on the surfaces (stainless steel, marble, and wood), such as Staphylococcus aureus and Escherichia coli were obtained from the Armed Forces Hospital Laboratory. For their control strains a clean stainless steel table without tiny groove was prepared as the food contact surface because it can be fabricated with a smooth cleanable finish. The table also was disinfected with 5.25 % of hypochlorite solution for 10 minutes. The surface was then washed with hot water, with chemical detergent and rinsed with hot water. The surface was allowed to dry before sampling. The test suspensions were prepared by making serial dilutions of the microorganisms in peptone saline solution. Two different levels of contamination were prepared high contamination (approximately 106 resolution forming units (CFU)/ ascorbic acid cm2) and low contamination (approximately 103 CFU/100 cm2), obtained by spreading 1 ml of an appropriate solution on a surface of 20 x 20 cm2 over the grid reference table. The table was allowed to dry for 15 minutes to represent the environment of food preparation area. Selective agar media were used for the enumeration of pathogens broth agar for Staphylococcus aureus, incubated for 24 hours at 37oC and MacConkey agar for Escherichia coli incubated for 18 24 hours at 37oC. Furthermore, the effects of two different contamination levels on the survival of pathogens on dry stainless steel surfaces for 24 hours at room temperatur e were investigated.ResultMicrobial survival on food contact surface (stainless steel surface) evade 1 The Colony descriptions of the microbial survival on stainless steel surface submit 1 shows the Colony descriptions result of the microorganisms stranded from stainless steel surface. Three of ten stainless steel surface were contaminated with bacteria before cleaning. shelve 2 The colony tally of the microbial survival on stainless steel ensample zero(prenominal)Serial ten-fold dilutions in deionised water diluentscolony count (CFU ml-1) before cleaningcolony count (CFU ml-1) After cleaning23.2 x 102bacteria no(prenominal) Detected62.6 x 102Bacteria no. Detected94.3 x 102Bacteria none DetectedTable 2 shows the result of the colony count obtained before and after cleaning of the stainless steel surface.Table 3 yard stain result of the microbial survival on stainless steel surface warning No.2 thousand stain resultGram negative, rod shape take No.6Gram stain resultGram positiv e cocci test No.9Gram stain resultGram negative, rod shapeTable 3 show the result of the Gram stain of bacteria that were isolated from the stainless steel surface before and after the cleaning stage.Sample No.2Sample No. In genus Phoenix machine344 come to of Bacteria spy before cleaningKlebsiella aerogenesName of Bacteria find After cleaningNot noticeSample No.6Sample No. In phoenix machine367Name of Bacteria detected before cleaningStaphlococcus aureusName of Bacteria detected After cleaningNot detectedSample No.9Sample No. In phoenix machine382Name of Bacteria detected before cleaningKlebsiella aerogenesName of Bacteria detected After cleaningNot detectedTable 4 The Identification of bacteria by phoenix machine that survived on the stainless steel surface before the cleaning stageTable 4 show the result of bacterial identification that obtained by phoenix machine which was isolated from stainless steel surface before and after the cleaning stage.Microbial survival in food con tact surface (Marble surface)Table 5 The Colony descriptions of the microbial survival on marble surfaceSample of posture No.1Nutrient agarNo emergenceMacConkey agarNo fruitBlood agarNo yieldSample of perspective No.2Nutrient agarNo ingatheringMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.3Nutrient agarNo GrowthMacConkey agarPink in colour, mucoidBlood agarwhite, large and mucous coloniesSample of location No.4Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.5Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarsmooth, round, grayish-white coloniesSample of location No.6Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.7Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.8Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.9Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample of location No.10Nutrient agarSmall circular colonies, yellow in colourMacConkey agarNo GrowthBlood agarswarming motilityTable 5 shows the colony descriptions result of the microorganisms isolated from the marble surface. Three of ten marble surfaces remained contaminated with bacteria before and after cleaning.Table 6 The colony count of the microbial survival on marble surfaceSerial dilutions in deionised water diluentscolony count (CFU ml-1) before cleaningcolony count (CFU ml-1) After cleaningSample No.3*TFTCBacteria Not DetectedSample No.55.1 x 102Bacteria Not DetectedSample No.10TMTCTMTC*TFTC Too Few To Count TMTC Too Many To CountTable 6 shows the result of the colony count obtained before and after cleaning stage of marble surface.Table 7 Gram stain result of the microbial survival on marble surfaceSample No.3Gram stain resultGram negative, rod shapeSample No.5Gram stain resultGram negative, rod shapeSample No.10Gram stain resultGram negative, rod shapeTable 7 show the result of the Gram stain of ba cteria that was isolated from the marble surface before and after the cleaning stage.Table 8 The Identification of bacteria by phoenix machine that survived on the marble surface before the cleaning stageSample No.3Sample No. In phoenix machine301 MarbleName of Bacteria detected before cleaningKlebsiella pneumoniaName of Bacteria detected After cleaningNot DetectedSample No.5Sample No. In phoenix machine326 MarbleName of Bacteria detected before cleaningYersinia enterocoliticaName of Bacteria detected After cleaningNot DetectedSample No.10Sample No. In phoenix machine381 MarbleName of Bacteria detected before cleaninggenus Proteus vulgarisName of Bacteria detected After cleaningProteus vulgarisTable 8 show the result of bacterial identification that obtained by phoenix machine which was isolated from marble surface before and after the cleaning stage.Microbial survival in food contact surface (Wood surface)Table 9 The Colony descriptions of the microbial survival on wood surfaceSamp le location No.1Nutrient agarNo GrowthMacConkey agarNon-lactose fermenters coloniesBlood agarWhite, non haemolytic coloniesSample location No.2Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample location No.3Nutrient agarsmooth, translucent large colonies , greenish blue growth and rouge diffuses into mediumMacConkey agarNo GrowthBlood agarlarge brownish coloniesSample location No.4Nutrient agarWhite, smooth, round coloniesMacConkey agarNo GrowthBlood agarNo GrowthSample location No.5Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample location No.6Nutrient agarCircular, smooth, opaque coloniesMacConkey agarNo GrowthBlood agarswarming motilitySample location No.7Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthSample location No.8Nutrient agarsmooth, translucent large colonies , greenish blue growth and pigment diffuses into mediumMacConkey agarslight pink coloniesBlood agarlarge brownish coloniesSample location No.9Nutrient agars mooth, translucent large colonies , greenish blue growth and pigment diffuses into mediumMacConkey agarslight pink coloniesBlood agarNo GrowthSample location No.10Nutrient agarNo GrowthMacConkey agarNo GrowthBlood agarNo GrowthTable 9 shows the colony descriptions result of the microorganisms isolated from the wood surface. Six of ten wood surfaces remained contaminated with bacteria before and after cleaning.Table 10 The colony count of the microbial survival on wood surfaceSample No.Serial ten-fold dilutions in deionised water diluentscolony count (CFU ml-1) before cleaningcolony count (CFU ml-1) After cleaningSample No.16.4 x 102Bacteria Not DetectedSample No.35.3 x 102Bacteria Not DetectedSample No.42.7 x 102Bacteria Not DetectedSample No.6TMTCTMTCSample No.81.67 x 1032.9 x 102Sample No.99.3 x 1023.6 x 102Table 10 shows the result of the colony count obtained before and after cleaning stage of wood surface.Table 11 Gram stain result of the microbial survival on wood surfaceSampl e No.1Gram stain resultGram negative, rod shapeSample No.3Gram stain resultGram negative, rod shapeSample No.4Gram stain resultGram negative, rod shapeSample No.6Gram stain resultGram negative, rod shapeSample No.8Gram stain resultGram negative, rod shapeSample No.9Gram stain resultGram negative, rod shapeTable 11 show the result of the Gram stain of bacteria that was isolated from the wood surface before and after the cleaning stage.Table 12 The Identification of bacteria by phoenix machine that survived on wood surface before the cleaning stageSample No.1Sample No. In phoenix machine86 woodName of Bacteria detected before cleaningAcinetobacter baumanniiName of Bacteria detected after cleaningNot DetectedSample No.3Sample No. In phoenix machine301 woodName of Bacteria detected before cleaningPseudomonas sppName of Bacteria detected after cleaningNot DetectedSample No.4Sample No. In phoenix machine326 woodName of Bacteria detected before cleaningEnterobacter hafinae alveiName of Bac teria detected after cleaningNot DetectedSample No.6Sample No. In phoenix machine342 woodName of Bacteria detected before cleaningProteus vulgarisName of Bacteria detected after cleaningProteus vulgarisSample No.8Sample No. In phoenix machine369 woodName of Bacteria detected before cleaningPseudomonas aeruginosaName of Bacteria detected after cleaningPseudomonas aeruginosaSample No.9Sample No. In phoenix machine385 woodName of Bacteria detected before cleaningPseudomonas aeruginosaName of Bacteria detected after cleaningPseudomonas aeruginosaTable 12 shows the result of bacterial identification that obtained by phoenix machine which was isolated from wood surface before and after the cleaning stage.ControlTable 13 Survival of Staph aureus and E.coli on stainless steel surfacesStaphylococcus aureusEscherichia coliTime of swab process after contaminationHigh contamination level (106 colony)CFU/100 cm2Low contamination level (103 colony)CFU/100 cm2High contamination level (106 colony)C FU/100 cm2Low contamination level (103 colony)CFU/100 cm2After 15 minute2.0 x 1071.0 x 1041.6 x 1075.2 x 103After 2 Hours1.73 x 1079.1 x 1038.3 x 1061.8 x 103After 6 Hours1.3 x 1073.8 x 1032.1 x 106No growthAfter 12 Hours5.8 x 106No GrowthNo GrowthNo growthAfter 24 HoursNo growthNo GrowthNo GrowthNo growthTable 13 shows the survival of Staphylococcus aureus and Escherichia coli on stainless steel surfaces at room temperature (25oC) for 24 hours at two contamination level high contamination level of (106 colony CFU/100 cm2) and Low contamination level (103 colony CFU/100 cm2).DiscussionSampling food contact surfaces is a complex problem, and the results depend on many factors, including the type of surface, the cleaning solution, the sources of contamination, and the temperature. The accuracy and reproducibility of all sampling methods are reduced when the numbers of bacteria on the surface are low. Some differences between methods are probably due to an uneven distribution of bacter ia on the surface. The type of surface markedly influenced the cleaning results. For this study, nineteen selected premises were tested/studied (Ten replicate surfaces were tested stainless steel, marble and wood, with adjacent areas being sampled before and after cleaning). The results of these studies indicate that three of ten stainless steel surfaces were contaminated before cleaning the surfaces and no surface was contaminated after cleaning, which means that stainless steel surfaces were more easily cleaned. Furthermore, three out of ten marble surfaces were contaminated before cleaning and one surface was contaminated after cleaning the surfaces, which means marble surfaces were easily cleaned but using the wrong cleaning products and the wrong cleaning techniques can damage the marble because marble is a calcium-based natural stone which is highly sensitive to acidic materials (Marble Institute of America, 2012). Stainless steel resists impact damage but is vulnerable to cor rosion, while marble surfaces are prone to deterioration and may develop surface cracks where bacteria can pick up (Leclercq and Lalande, 1994). Wood surfaces were particularly diffi

LIVING TO DIE :: essays research papers

Living to DieLove is the emblem of eternity it confounds all notion of time effaces all memory of a beginning, all fear of an end. Germaine De StaelIn William Shakespeares Sonnet 73 That Time of Year Thou Mayst in Me Behold, the main theme of an approaching and inevitable terminal stage is applied. Moreover, this theme is being explained to a loved one in order for her to embrace and cherish her love for him while he still breathes. Beginning with the premier quatrain, Shakespeare compares his age to that of autumn which stands for his advancement of years. Furthermore, in the second quatrain, Shakespeare elaborately compares his aging to a solariseset, which is right before night, or in Shakespeares case, death. In the final quatrain Shakespeare further compares his life to the life of a fire, which burns bright at the beginning but eventually dies out and turns to ashes. The point of the final couplet is to dedicate the reader realize that the entire sonnet is written to his lover in order to symbolize the way that Shakespeare feels that she views him in natural terms. Furthermore it shows the undying record of love present between them, which cannot die along with his death. In the first quatrain, Shakespeare metaphorically compares himself to a tree in the season of fall. The season of fall is symbolical because it represents a transition in time, right after spring and summer when life is full of energy, and right before winter when everything is dead and ceased to be. He goes on to say That time of year thou mayst in me behold when yellow leaves, or none, or few, do hang upon those boughs which shake against the cold"(579). Shakespeare uses conceit to elaborately compare his furtherance of age to the aging tree in the fall. Just as the tree is helpless and naked to the elements, Shakespeare is naked and helpless in the manpower of time. Furthermore, Shakespeare portrays the fact that his death is inevitable. In the second quatrain, Shakespear e seems to say death comes like night, dark and quiet, like a thief, stealing when we sleep. Moreover, the speaker compares his age to the late twilight, "As after sunset fadeth in the west," and the remaining light is slowly extinguished into the darkness. Meaning, death will come, without question. The sun setting could also be regarded as the sun going to sleep, which plays on the last line of the quatrain, "Deaths second self, which seals upon rest.

Utopia :: essays research papers

UtopiaUtopia represents the nonion of an ideal commonwealth, as the expression in a fable of what would at once be a standard and touchstone for social and political regulations. Hytholoday begins to talk of his adventures, and to describe how in the course of them he had enumerate across many interesting communities, among them the commonwealth, whose custom on laws might well serve as examples to atomic number 63an Countries. By directs comments on the evils and miseries prevalent in England and Europe with an analysis of their causes and suggestions for their remedies.When More and Giles discover how widely Hythloday had traveled and realized the depth of his understanding of the governments of many nations, the propose that his knowledge is too valuable to waste and he ought to as a counselor in order to employ his knowledge in service of mankind. But Hythloday address so far on the reasons for his disinclination to undertake such employment. He does not believe that , as thi ngs stand, his advice would be accepted. The majority of those presently sitting in royal councils invariably practice a system of flattering toward their superiors and of personal aggrandizement and would surely override his idealistic and philosophical proposals.Hythloday proceeds with the argument to a critical analysis of patterns of law, government, economic and more, among European nation, particularly in England. He criticism are directed specifically at the severity of the penal code, the terrible inequities in the distribution of wealth, the unequal exponentiation in productive labor and so on. After which Hythloday gives an account of the whole life pattern of the Utopians.Hythloday argued that a human life is of more worth than capital and that is unreasonable to punish equally the taking of a mans life and his property. The Utopians have not only eliminated money from their economy, they have devised psychological methods to see their people to despise those precious metals that are used for money in other countries. The image of the romantic love or the grand passion is not brought into the discussion. Though it is evident throughout Utopia that the family relationship is emphatically advocated and the permanence of matrimony is supported.As the final statement, More presents a puzzle that he led to a major controversy over whether or not to contribute the plan for a society such us he had described in the book. The concept of Utopists, was to create a design for a ideal society, one must then discard the existing one and start a new afresh one.

Inside Gates versus Out of Gates :: science

Inside Gates versus Out of GatesTurkey as an troika World Society shows rapid urbanization process without industrialization which causes some problems in housing situation. In postwar period USA gave martial back up to Turkey, in order to provide to Europe agricultural needs, so there appears jobless villagers and shargoncroppers because of changes in agricultural sector in terms of providing surplus by tractors namely by less human labor. So migration to big cities was emerged which is the reason for squatter settlements existence. On the other hand globalization plays a role in suburban development which is the upper-class peoples choice for leaving heterogeneous environment in city centers that causes to emerge new suburban solid settlements as gated communities.Firstly, formation of squatter settlements implies temporariness and the term gecekondu refer building in one night. People build their gecekondus with having rising expectations for their future because they dont sla ng pessimistic feelings although they live in slums in the lack of even electricity. Gecekondu people are negatively labeled (stigmatized) as peasants in the city, uneducated, uncivilized, uncultured, backwards. They are as well called as varo, which is a sign of subordination and exclusion of these kinds of people. (Kiziltan, 2004) They survive in urban life by the help of democratic parties because they have high right to vote potential, which is populism as a political aspect, and also they provide cheap labor as their second survival factor in economic dimension. Gecekondu amnesty/pardoning start out possible as gecekondu people play a role in production-having cheap labor potential and also in consumption by buy products which urban people use, in order to show that they can adapt to the urban life. According to Mass Society Theory, when individuals hardly connect to society they fit members of social movements and mobilize against system. Besides this theory, second gener ation migrants are relatively deprived and fail to adapt in urban life so they presentment radical politic actions, try to challenge status quo, mobilize against advantaged groups. At the beginning squatters have only use appreciate but after this value begin to turn into exchange value, so gecekondu people start to be stigmatized as undeserved rich, the villagers want to migrate to city to benefit from this change value and other urban life social institutions(health services, educationetc) so there exits social mobility towards cities. Also, there is another factor which causes social mobility in squatters squatters are heterogeneous environments which consist of people from different geographical background, so it is possible to expect high social mobility in these settlements.

Doing Business in Italy Essay -- International Business

Doing business in Italy is in truth different than in the United States. Set to move onto a slow, but steady, course of action of economic growth Italy, at first glance, seems to be a promising business environment with projected increases in GDP per capita in the coming years, correspond to Business Monitor International (Italy Autos Report 30). However, there are many cultural, administrative, geographic and economic differences that make the business environment much different than that in the US. Generally dominated by domestic railway carmakers, mainly Fiat S.p.A., the auto industry in Italy doesnt look very good-hearted for new firms because of the heights barriers to entry. However, foreign carmakers like Ford have managed to penetrate the Italian market, with vehicles like the Fiesta, by focusing on small fuel efficient cars. Furthermore, Italy faces many problems that makes it a less attractive place for business such as low business productivity, insufficient inv estment in high technology industries, disadvantageous demographics, and the fatigue market.(Italy Autos Report 31)Although the automotive market in Italy doesnt show much room for sales growth as shown by a high car ownership per capita. In 2009, mostly due to government incentives, the auto market saw a more moderate drop in sales than in the previous year (fig. 1). According to the Business Monitor International total auto sales is forecasted to surpass 2.58 million units by 2014 (Italy Autos Report 27). Taking into fib Ghemawats four dimensions of distance culture, administrative, geographic and economic shows that while there are costs and risks associated with doing business in Italy there are also advantages. position is taught early as a secondary languag... ... both advantages and disadvantages. The current auto market, mostly dominated by domestic players due to the consumers loyalty toward domestic brands, shows very little appeal for new entrants. Some foreign carmak ers, Ford for example, are showing signs of growth in this market. Ford has been able to do this by appealing to the consumers desire, for small affordable cars. Works CitedItaly Autos Report - Q1 2010. Italy Autos Report 1 Jan. 2010 ABI/INFORM Trade & Industry, ProQuest. Web. 28 Feb. 2014.Italy - Labor. Encyclopedia of the Nations. 28 Feb. 2014. . Potesta, Sandra. How to do Business in Italy. Feb. 2007. 28 Feb. 2014. . Welcome to Italy. 28 Feb. 2014..

Underneath My Skin - Original Writing :: Papers

Underneath My Skin - Original Writing I am 15 old age old, and I hate my life. My parents are dead, I have no friends, I get bullied every day, and the worst of it is that I cant do anything about it. I at a time live in Omaha, Nebraska with my aunt, Patrice, who just made 21 and is never home. She is my last living relative. At school this kid named Brian messes me all the time. I never fight back because Im just peaceful like that. I get dependable grades (I have nothing else to do with my spare time except homework). I earn my own money by playing craps behind the school with loaded dice. Thats why I dont have any friends. So I was walking home and here comes Brian with his sidekick Jim. Brian says, Hey punk hows it goin? Then Jim says, Yeah punk. I say, Im doing fine. Gimme all your money, or my fist and your face will become good friends. Then he pushes me. All of a sudden, something came over and I just start wailing on the guy. I get up, look at Jim and say, You compulsion some of this? He stands there in fear for a while and runs away. The rest of the way home I kept thinking about what happened, thinking about what came over me. In the middle of deep thought, I heard a voice say, It was me. I looked around and no one was there. So I blew it off and went on home. I got home, laid on my bed still thinking about what happened. There was that voice again, It was me. Makius. Now I knew something was up. Whos there? I said. You dont know me but I know you very well, said the voice. You know me, I said. The voice then said, Yes, I know about the time when mortal tripped you and everyone laughed. I know about the time when some bully stole your shoes, and wore them the next day.

THE EVOLUTION OF CARIBBEAN SOCIAL POLICY Essay -- essays research pape

THE EVOLUTION OF CARIBBEAN SOCIAL POLICY Reasons for the Changes and Shifts in the Social Policy Agenda From the 1940s to the inaugurate Period. Social Policy may be broadly defined as a system of social welfare that includes economic as well as non-economic objectives and involves some measure of progressive redistribution in command over resources1. Using Mishras typology of social welfare models (see Fig. 1 below), this paper describes the developing of social polity in the English-speaking Caribbean. Drawing primarily from the experiences of Trinidad and Tobago and Jamaica, four chronological periods are used to highlight the factors contributing to the major developments in social policy 1) the neighboring(a) Post-War Period and the Moyne Commission (1940 to 1950) 2) Transition to Self-Government (1950 to 1961) 3) Ideology and the Immediate Post-Independence Period (1962 to 1973) 4) the Oil Crisis, World Recession and Structural Adjustment (1970 to 1980s) 5) (Conclusion) Th e Present Period (1990 to present)2. A review of the literature revealed that a combination of social, economic, political/ideological and international factors contributed to policy development at each stage of this evolutionary process. This paper argues that as a result of these factors, Caribbean social policy gradually moved from a strong residual preliminary prior to the Moyne report, and tended to a more institutional come up during the transition period to full internal self-government, then to a more structural approach in the immediate post-independence period, and back to a residual approach when structural adjustment policies were instituted in the 1980s. Of course, in reality the policies formulated in the various periods do not conform perfectly to Mishras types. However, this does not cut from the applicability of the model to the present analysis, as it is an inherent feature of all ideal types (as is implied by the descriptor ideal). Also, while the general facto rs contributing to the evolution of Caribbean social policy has been highlighted, the specific ways in which these factors manifested in each country are extensively discussed. Fig. 1 Mishras Welfare Models1 Main Features typecast of WelfareResidualInstitutionalStructuralState responsibility in meeting needs (ideology of state intervention)MinimalOptimal... ...Henry, Ralph and Moesire, Alicia. Poverty Alleviation and Reduction Programmes the ground Caribbean Experience in Poverty, Empowerment and Social Development in the Caibbean. Ed, Norman Girvan. Mona Canoe calf love UWI, 1997, 101 136. Mac Pherson, Stewart. Social Policy in the 3rd World The Social Dilemmas of Underdevelopment. UK Wheatsheaf Books Ltd. 1982. Neil, Joan. Targeting and Poverty New Trends in Social Policy Social Projects for Alleviation in the Republic of Trinidad and Tobago. UNECLAC, 1992. Robothom, Don. Social and Economic Policy start Gates and End-States, UWI, 1995. Sinha, D.P. Health Care of The Popula tion in Children of the Caribbean. CFNI/PAHO, 198 8. 123-144. Stone, Carl. Power Policy and Politics in Independent Jamaica in Jamaican in Independence Essays on the Early Years. Ed, Rex Nettleford. Kingston Heinemann Caribbean, 1989, 19-53. Thomas, Clive, Y. The interrelationship between economic and social development in Poverty, Empowerment and Social Development in the Caribbean. Ed, Norman Girvan. Mona Canoe Press UWI, 1997, 20-49. Titmuss, R. Social Policy An Introduction.