Safe Science


Book Description

Recent serious and sometimes fatal accidents in chemical research laboratories at United States universities have driven government agencies, professional societies, industries, and universities themselves to examine the culture of safety in research laboratories. These incidents have triggered a broader discussion of how serious incidents can be prevented in the future and how best to train researchers and emergency personnel to respond appropriately when incidents do occur. As the priority placed on safety increases, many institutions have expressed a desire to go beyond simple compliance with regulations to work toward fostering a strong, positive safety culture: affirming a constant commitment to safety throughout their institutions, while integrating safety as an essential element in the daily work of laboratory researchers. Safe Science takes on this challenge. This report examines the culture of safety in research institutions and makes recommendations for university leadership, laboratory researchers, and environmental health and safety professionals to support safety as a core value of their institutions. The report discusses ways to fulfill that commitment through prioritizing funding for safety equipment and training, as well as making safety an ongoing operational priority. A strong, positive safety culture arises not because of a set of rules but because of a constant commitment to safety throughout an organization. Such a culture supports the free exchange of safety information, emphasizes learning and improvement, and assigns greater importance to solving problems than to placing blame. High importance is assigned to safety at all times, not just when it is convenient or does not threaten personal or institutional productivity goals. Safe Science will be a guide to make the changes needed at all levels to protect students, researchers, and staff.




77 Fairly Safe Science Activities for Illustrating Bible Lessons


Book Description

Nothing captures the attention of young people (and adults) like a creative object lesson. This hands-on book gives pastors, teachers, speakers, and homeschoolers 77 exciting science activities that reveal the order and grandeur of creation and encourage an appreciation of all God has made. These easy experiments illustrate the laws of nature, teach Bible principles, and affirm God's power as Creator. With catchy or unexpected results, the demonstrations make Bible truth unforgettable. The clearly explained experiments use common household objects, require little setup, and are illustrated with pictures and diagrams.




Food Safety


Book Description

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.




The Super Duper Book of 101 Extraordinary Science Experiments


Book Description

Explore the possibilities of experimentation in your very own kitchen! Over 100 project ideas and endless hours of educational fun. Encourage your little scientist with great experiments and activities even adults won’t know the science behind! These great at-home experiments are simple, safe, and guaranteed endless fun for the whole family. This super duper book even includes delicious recipes for amazing treats! Watch ice cream and sugar rock crystals form before your very eyes. The book walks a child through an introduction of the scientific method and the proper safety measures for experimenting at home, teaching such concepts as simple chemical reactions, states of matter, hydrophilic and hydrophobic interactions, density, and thermodynamics.




Safe and Simple Electrical Experiments


Book Description

Illustrated directions for experiments with static electricity, magnetism, current electricity, and electromagnetism.




Boom, Splat, Kablooey


Book Description

Kids love science experiments, especially ones that involve blowing stuff up. We've filled this book with the answers to the "hows" and "whys" of explosions. To make it even better, everything in this book is absolutely safe - from the Geyser Tube (that turns table salt and a bottle of soda into a backyard geyser) to the Klutz-custom depth charge. It's all safe... and unbelievably fun.




Be Safe!


Book Description




Producing Safe Eggs


Book Description

Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science. - Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks - Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development - Provides risk assessment strategies for implementation in business operations - Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses - Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry




Improving the Safety and Quality of Eggs and Egg Products


Book Description

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. - Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis - Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods - Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs




Principles and Practices for the Safe Processing of Foods


Book Description

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.