The Main Biological Hazards in Animal Biosafety Level 2 Facilities and Strategies for Control

Concern about the biological hazards involved in microbiological research, especially research involving laboratory animals, has increased in recent years. Working in an animal biosafety level 2 facility （ABSL-2）, commonly used for research on infectious diseases, poses various biological hazards. Here, the regulations and standards related to laboratory biosafety in China are introduced, the potential biological hazards present in ABSL-2 facilities are analyzed, and a series of strategies to control the hazards are presented.

Development, Delivery and Evaluation of a Safety Training Program on Demolition for Blight Reduction

The main objective of the work presented in this paper was to develop a customized safety training program that can be incorporated into the demolition projects undertaken as part of blight reduction efforts in urban centers. A subsidiary objective was to devise and implement a safety program evaluation methodology, and gain insights on the relationships between knowledge acquisition through training and trainee demographics. Salient aspects of blight elimination efforts, as well as the main facets of building demolition practices and requirements, were reviewed. Information on various related safety and health hazards was studied in depth with a focus on demolition operations dealing with blighted properties. A unique safety hazard awareness training program was created for demolition workers, contractors and inspectors based on this research. In addition to devising a curriculum of relevant training topics along with traditional and online delivery systems to be employed, effectiveness evaluation instruments were formulated. Based on the limited data collected from the trainees it was concluded that the program was well-received by them and provided effective learning. It was also found that no statistically significant associations existed between the knowledge gain of the trainees, and either their experience level or union status, after taking this training.

Application of HEMS cooling technology in deep mine heat hazard control

This paper mainly deals with the present situation, characteristics, and countermeasures of cooling in deep mines.Given existing problems in coal mines, a HEMS cooling technology is proposed and has been successfully applied in some mines.Because of long-term exploitation, shallow buried coal seams have become exhausted and most coal mines have had to exploit deep buried coal seams.With the increase in mining depth, the temperature of the surrounding rock also increases, resulting in ever increasing risks of heat hazard during mining operations.At present, coal mines in China can be divided into three groups, i.e., normal temperature mines, middle-to-high temperature mines and high temperature mines, based on our investigation into high temperature coal mines in four provinces and on in-situ studies of several typical mines.The principle of HEMS is to extract cold energy from mine water inrush.Based on the characteristics of strata temperature field and on differences in the amounts of mine water inrush in the Xuzhou mining area, we proposed three models for controlling heat hazard in deep mines:1) the Jiahe model with a moderate source of cold energy;2) the Sanhejian model with a shortage of source of cold energy and a geothermal anomaly and 3) the Zhangshuanglou model with plenty of source of cold energy.The cooling process of HEMS applied in deep coal mine are as follows:1) extract cold energy from mine water inrush to cool working faces;2) use the heat extracted by HEMS to supply heat to buildings and bath water to replace the use of a boiler, a useful energy saving and environmental protection measure.HEMS has been applied in the Jiahe and Sanhejian coal mines in Xuzhou, which enabled the temperature and humidity at the working faces to be well controlled.

Principles and technology for stepwise utilization of resources for mitigating deep mine heat hazards

As is well known, deep mines are hot. As mining depth increases, the temperature of the surrounding rock also increases. This seriously affects mine safety and production and has restricted the exploitation of deep coal resources. Therefore, reducing the working face temperature to improve working conditions by controlling these heat hazards is an urgent problem. Considering problems in cooling deep mines both domestically and abroad along with the actual conditions of the Zhangshuanglou coal mine, we propose a HEMS technology that uses heat resources from deep mines in a stepwise manner. HEMS means a high temperature ex-change machinery system. Mine inrush-water is used as a source of cooling. Twice the energy is extracted from the mine inrush water. Heat is used for building heating in the winter and cold water is used for cooling buildings in the summer. This opens a new technology for stepwise utilization of heat energy in deep mines. Energy conservation and reduced pollution, an improved environment and sustainable economic development are realized by this technique. The economic and social effects are obvious and illustrate a good prospect for the application and extension of the method.

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and chemical properties by the altering of protein structure and other ingredients.As one kind of cooking-induced contaminants,heterocyclic aromatic amines(HAAs)are widely present in protein aceous food products with strong carcinogenic and mutagenic properties.In order to promote the safety of traditional meat products,this review focused on the formation,metabolism,biological monitoring and inhibitory mechanism of HAA.An overview of the formation pathways,hazards,and control methods of HAAs during food processing in recent years was studied,aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing.Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.

Implementation of Food Safety Legislation in Catering Establishments in Latvia

The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.

Hazard Control of NO_x in Hot Stove

Hazard control of NOx is very important for the long life of hot stove shell and environmental protection. NOx concentrations during different operation periods of hot stove were calculated according to thermodynamical and dynamical analyses. The results were verified by the previously measured data. Then, the influence of hot stove oper- ation parameters on NOx concentration and the mechanism of liquid water formation in hot stove were studied. The results indicated that in gas period, the dome temperature should be controlled below 1420 ℃ in order to decrease NO~ emission. In the case of banking operation, NOx concentration was about 40--60 times higher than that in gas period. Hence, reasonable measures should be taken to reduce banking operation, especially in the situation of large excess air ratio. Since NOx formed during the whole operation process, the most effective way of preventing liquid water and HNO3 generation is to control the pipe and shell temperature, which should be higher than the condensa- tion temperature of water vapour. The condensation temperature should be considered as the design temperature of pipe and shell for hot stove.

GEOLOGICAL HAZARD CONTROL IN CHINA

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高校餐饮食品安全管理体系研讨

梳理了当前高校餐饮食品安全管理体系有关研究,将高校餐饮食品安全管理体系从提出主体和管理思想两个维度进行分类。从提出主体看,归纳为“政府行政”“国际认证”“行业或企业自律”三类。从管理思想看,归纳为“以评促建”“过程管理”“现场管理”三类。不同的食品安全管理体系均可提升高校餐饮食品安全管理水平,各有优劣。各高校可依据省情、校情,社会化程度差异等的不同,选择适宜的食品安全管理体系,或将不同类别的管理体系结合运用,确保高校餐饮食品安全。同时,各高校应加强有关对各类食品安全管理体系存在的问题和改进方式的探索研究。