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A central tenet for safer communities is having a healthy police force. This study aims to understand what police forces should and need to be doing to safeguard police officer wellness by examining the existing scientific evidence on police well-being.

Drawing on the Scale for the Assessment of Narrative Articles, this paper has adopted a case study approach to examine effective practices and approaches for safeguarding police officer wellness.

The research presented in this paper yields fours themes, providing contemporary evidence for responding to and safeguarding police officer wellness.

This paper yields several implications for policy and practice. An evidence-based approach to be adopted by policing organisations for dealing with police officer wellness. An improvement to police officer support and prevention of stigma towards those who are suffering from poor mental health. Training for police managers in dealing with police officer wellness. Continuous monitoring and evaluation of police organisation efficacy in dealing with police officer wellness.

Much has been written about police officer mental health and well-being over the past decade, yet arguably, there has been limited attention paid to assessing the evidence and making sense of what this growing volume of research is advocating. This paper seeks to address this deficit in the research and provide a review of the published research with regards to police wellness.

Under New Labour, there was no area of public policy that reflected the imprint of media influence more vividly than the issue of drugs. The sacking of Professor David Nutt, the banning of mephedrone, and arguments about the harm classification of ecstasy and cannabis have all demonstrated a government in thrall to the views of the Daily Mail and The Sun. This paper traces the contours of the media‐government relationship on drugs through content and framing analysis and interviews with former members of the Advisory Council on the Misuse of Drugs (ACMD), former Home Secretary, Alan Johnson, and a leading newspaper columnist. It concludes that science was trumped by fears stoked by the media.

The curing of pork for the purpose of manufacturing bacon and ham is fundamentally a process of salting that was originally used merely as a method of preservation. A century and a half ago the curing of pork was done on the farm or in the home. To‐day, practically all the bacon and ham consumed is mass‐produced in factories, and the concern of manufacturers is to obtain the best standard products by the simplest means. The report that follows is not concerned with those factors in the quality of the product that can only be standardised by control of the conditions under which the pig is reared and of its treatment immediately before slaughter, such as the conformation and composition of the carcase. It is concerned only with those factors that are definitely due to the process of curing, namely, the cured flavour, the production of the red cured colour of the lean meat and the even distribution of salt. It is now well known that the production of the red colour is due to the interaction of a nitrite, such as potassium or sodium nitrite, with the haemoglobin of the meat, which yields a pigment, nitroso‐haemoglobin, which is more permanent than haemoglobin. On the other hand, it is known that such nitrites may have harmful effects upon animals, if taken indiscriminately into the alimentary system, so that the view generally held is that the amount of nitrite in staple foods should be as low as possible. In the traditional method of curing, nitrite is not added to the curing salt. Nitrate (saltpetre) is added. The fact that the red colour develops is due to the action of certain bacteria in reducing a portion of the added nitrate to nitrite. In this indirect method of introducing nitrite into the cure, the amount of nitrite in the product when it is finally consumed depends upon many variables, and cannot be easily or strictly controlled. The traditional procedure of adding nitrate is still the basis of commercial practice in this country ; in fact, the addition of nitrite is illegal. The traditional method of curing on the farm or in the home has, however, been modified in one very important way in the modern factory. Traditionally, dry salts were used. To‐day, the usual method employed in factories is salting by immersion in tanks of pickle, combined with the forcible injection into the carcase of a solution of common salt and saltpetre. Two advantages have been gained by this change ; first, a milder cure, containing a relatively small and fairly evenly distributed amount of salt, and, secondly, speed and economy. From the points of view both of the consumer and of the manufacturer, a number of questions emerge from this review of the present situation in this country. Thus, it may be asked : (1) Does nitrate contribute in any essential way, in addition to serving as a source of nitrite, to the process ? Does it, for example, contribute essentially to the cured flavour or to the keeping properties of the product ? (2) Similarly, do bacteria contribute in any essential way, in addition to acting as agents in the production of nitrite ? (3) How far are the temperature, time and acidity determined in tank‐curing by the need for controlling the type of bacterial flora and its activity ; and what advantages could the manufacturer obtain if the need for the bacteria and for the control of their activity did not exist ? (4) Would the elimination of the nitrate and the bacteria from the process help toward obtaining more uniform and lower amounts of nitrite in the finished product ? It has therefore been felt essential to carry out the experiments described in this report, although it may appear at first sight that they cover similar ground to that traversed as long ago as 1925 in the U.S.A. under the auspices of the Bureau of Animal Industry of the United States Department of Agriculture and of the Institute of American Meat Packers. There is, however, a basic difference in the aims of the two pieces of work. The American work, conducted on an extensive scale in a number of packing houses, was a successful demonstration that the direct use of sodium nitrite in American cures was commercially practicable, and had many operative advantages over the traditional method, which relied entirely for the production of nitrite on the bacterial reduction of nitrate. As regards the product, it was found to be at least equal in all respects to that produced by the older method. The work was not designed to elucidate the mechanism of curing, i.e., to isolate the factors responsible for the production of the cured flavour and, in fact, no steps were taken to eliminate the factor of bacterial action. The results did, however, show that the presence of nitrate, as such, was not essential for the flavour of American bacon and hams. The aim of the present work has been twofold : to determine the relative importance of the various factors responsible for the production of the cured flavour ; and to determine whether the direct use of nitrite in English cures, which are very different from those used in America, would give a satisfactory product, as judged by English standards. The first objective is not only of scientific interest, but is fundamentally related to the second. If a clearly defined factor can be shown to be responsible for the production of the cured flavour, any consequential modifications in English commercial practice that may suggest themselves can be viewed and developed on a scientific and not an empirical basis. The work therefore included a critical comparison between, first, current procedure in the factory, based on the traditional process of adding nitrate and depending on bacterial activity for the production of nitrite ; secondly, nearly sterile procedure in which both nitrate and nitrite were added in addition to sodium chloride ; and thirdly, nearly sterile procedure in which only nitrite was added. Other aspects of curing were also investigated, including the rate at which the freshly‐slaughtered pig is cooled, the action of heat on the nitrite in bacon, the minimal desirable amount of free nitrite in bacon, the bacterial flora of pork, bacon and mature tank‐pickle and the amounts of salt and nitrite in commercial bacon. The results of the experimental cures, as will be seen, establish a strong presumption that the characteristic flavour of bacon is due to the action of sodium chloride and nitrite on the flesh, and that the presence of nitrate and microbial action during pickling and maturation are not essential. The work also raises, but does not settle, other important issues. For example, what is the process by which nitrite is lost in the meat, other than by combination with haemoglobin, and what are the effects of temperature, time, acidity, etc., upon the rate and extent of this process ; does the presence of nitrate in the tissues appreciably retard or inhibit the growth of putrefactive anaerobes? These problems are now being investigated, but in the meantime it seems undesirable to defer publication of the results already obtained. What is the immediate practical upshot of the work ? The basic principles of the curing of bacon can be taken as fairly established, and they do point to the possibility of recasting current practice in this country in a way that would give the curer really effective control over the quality of his product, so far as it is determined by the actual process of curing. But it would be premature at this stage to attempt the radical changes in method that are implied. Before that could usefully be done it would be necessary to carry out a comprehensive series of experiments on a larger scale, and with an adequate range of raw material (i.e., carcases), in order to establish how far the results obtained on the small scale are reproducible in the factory. The question of this further work is under consideration.

The purpose of this paper is to report the findings of an analysis of official data on police misconduct, providing new insights into the nature and extent of police misconduct and in the official response to police misconduct. Next to the use of force and neglect of duty, private time misconduct is a major type of (alleged) misconduct although it is often discarded from theoretical conceptions of police misconduct. The analysis also showed that two‐thirds of internal investigations are the result of an internal report. This paper shows that official data on police misconduct can result in new insights in the nature and extent of police misconduct and is therefore a relevant source for academic analysis.

An analysis of official data on police misconduct is compared with theoretical notions of police misconduct, internal investigations and reliability of official data.

The implementation of a uniform Registration of Internal Investigations for all Dutch police forces has resulted in a clear increase in the number of registered investigations. This seems to be due to a combination of increased strictness on (alleged) misconduct and an improved quality of the registration. The analysis also showed that two‐thirds of the investigations are the result of an internal report. This places a new perspective on the so‐called code of silence among police officers. However, information on the extent and nature of complaints that are dealt with through the complaints procedure is lacking. The complaints procedure has also no formal relation with the disciplinary or criminal procedures.

Official data on police misconduct have to be viewed with a critical eye. The analyses showed however that the Dutch data seem fairly reliable. Additional research should place the official data in further perspective, e.g. through case studies and through a control of the registration with the files of the Bureaux of Internal Investigations. Finally, a comparison with official data in other countries is needed.

The Dutch police should improve its complaints procedures and the complaints registration.

Academic analysis of police misconduct is often limited to case studies of scandals or focuses on citizen complaints. The paper gives a broader perspective by using official data.

Immigrants are a part of America’s founding and history. Until this study, it was unclear how immigrants have been historically portrayed in youth American trade books. Utilizing a discourse analysis approach, this study offered a critical and comparative examination of the portrayal of first-generation immigrants, the authors’ perspectives, and the historical evolution of American trade books written during two peak United States immigration eras (1880-1930s and 1980-2010s). After examining 98 books written over 100 years, findings indicated in both peak immigration eras, immigrants faced similar problems; first-generation immigrants were insensitively criticized and viewed as subpar individuals by Americans. As a whole, books were mostly tales of assimilation and mistreatment in the United States. Since youths’ ideas of people and cultural groups are formed by what they learn from not only social interaction but also the media, it is important for books to provide meaningful representations of immigrants.

The Amelia Frances Howard‐Gibbon medal of the Canadian Library Association, established in 1971 to honour outstanding illustrators of Canadian children's books, has been awarded this year to William Kurelek for A Prairie Boy's Summer, published in Montreal by Tundra Books. Kurelek was born near Whitford in Alberta but spent most of his early life in a Ukrainian farming community in Manitoba and his illustrations vividly capture life on a prairie farm in the '30s.

Most existing literature on K9 units has focused on the relationship between police handler and canine, or questions about use of force. The purpose of this paper is to explore the relationship between private donations to public police departments, an increasingly accepted institutional practice in the policing world, and K9 units. Specifically, the authors examine rationales for sponsoring and financially supporting K9 units in Canada and the USA.

The authors focus on four main themes that emerged in analysis of media articles, interview transcripts, and the results of freedom of information requests.

These four rationales or repertoires of discourse are: police dogs as heroes; dogs as crime fighters; cute K9s; and police dogs as uncontroversial donation recipients.

After drawing attention to the expanding role of police foundations in these funding endeavors, the authors reflect on what these findings mean for understanding private sponsorship of public police as well as K9 units in North America and elsewhere. The authors draw attention to the possibility of perceived and actual corruption when private, corporate monies become the main channel through which K9 and other police units are funded.