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The Pathogen Reduction nal rule (USDAFSIS 1996c) established microbial testing for meat plants to assess the effectiveness of the control measures undertaken to prevent and reduce contamination of carcasses with fecal material, hair, ingesta, and associated bacteria. The established criteria for E. coli and Salmonella were based on national baseline studies (1992 1993) that had collected data from various meat plants (USDAFSIS 1994, 1996b). The adoption of HACCP principles (USDA-FSIS 1996c) and associated critical control points applied as decontamination interventions constitute important measures for control of carcass contamination. Following implementation of decontamination strategies in the U.S. beef plants, microbial testing of carcasses demonstrated signi cant improvements in the hygiene of the slaughtering process. Speci cally, FSIS performed a national baseline data collection program (1997 1998) for cattle and swine carcasses from approximately 1,400 and 1,250 establishments, respectively (USDAFSIS 1998a, b). Prevalence of E. coli and Salmonella in 1,881 cattle samples was 16.6% and 1.2%, respectively, and 44.1% and 6.9% in 2,127 swine samples. Of the samples that were positive for E. coli, 98.9% of cattle and 91.5% of swine samples had E. coli between 0 10 CFU/cm2. Furthermore, a three-year survey (1998 2000) of 98,204 samples of various meat and poultry prod-

(52)

Wrisberg and Pein (1992)

is an (m x 1)

If the stochastic process is stationary, then H (X1 , X2 , . . . , Xn )/n H (X), and the expected description length tends to the entropy rate as n . Thus, we have the following theorem: Theorem 5.4.2 is es The minimum expected codeword length per symbol sat-

n to n-well current gain and injection ef ciency bF 0.6 0.130 0.050 0.04 bR 0.22 0.183 0.444 0.434 F 2.92 11.2 19.4 23

FIGURE 11.6 Classi cation of potential LBS applications. (Source: Hanley et al. 2006.)

Click the Start button in the lower-left corner of Windows. Click Run. A window opens. Type gpedit.msc in the blank, and then click the OK button or press the Enter key. The Group Policy window will open. In the left window pane, below the words Computer Con guration, double-click the Administrative Templates folder. Single-click the System folder. In the right window pane, double-click Turn Off AutoPlay. Another window opens. Under the Setting tab is a Turn Off AutoPlay heading. Beneath it, click the Enabled button (see Figure 2-14).

2. Why is there tension between researchers and practitioners What is the point of researching people s behavior if the knowledge is not used to help those in need 3. Given managed care, will the psychodynamic approach die out

to no Bay Hotel at Universal Studios theme park Their card functions as an ID card, which gives them special privileges at the theme park, [said Michael] Sansbury [regional vice president for Loews Hotels] Some of those bene ts include front-of-line privileges at rides and events, early admission to the park and priority seating in restaurants The smart cards also serve as charge cards at the hotel and park The smartcard is linked to the guest account in the hotel, Sansbury said The credit limit in the hotel is transmitted to the smartcard Merchants at any shop or restaurant at Universal Studios can swipe the smartcard the same way they swipe a credit card It works the same way as a credit card, [reports Sansbury] If they lose their smartcard, it is very easy to invalidate, Sansbury said.

9 The hard-key system is less expensive at the time of initial purchase However, over the long run, the purchase of additional keys and the cost of rekeying locks need to be considered Also, reissuing the same keys to guest after guest presents a security problem Often, the guest fails to return the key at the time of checkout If a careless guest discards a room key or a criminal steals a key, guest safety is jeopardized If regular maintenance and rekeying lock tumblers are not part of the preventive maintenance plan (and budget), guest security is compromised The electronic key system and smart card can be used for guest rooms as well as other areas of the hotel; they are an investment in guest security and safety As each new guest registers, a fresh plastic key is produced.