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This review integrates and builds linkages among existing theoretical and empirical literature from across disciplines to further broaden our understanding of the relationship between inequality, imprisonment, and health for black men. The review examines the health impact of prisons through an ecological theoretical perspective to understand how factors at multiple levels of the social ecology interact with prisons to potentially contribute to deleterious health effects and the exacerbation of race/ethnic health disparities.

This review finds that there are documented health disparities between inmates and non-inmates, but the casual mechanisms explaining this relationship are not well-understood. Prisons may interact with other societal systems – such as the family (microsystem), education, and healthcare systems (meso/exosystems), and systems of racial oppression (macrosystem) – to influence individual and population health.

The review also finds that research needs to move the discussion of the race effects in health and crime/justice disparities beyond the mere documentation of such differences toward a better understanding of their causes and effects at the level of individuals, communities, and other social ecologies.

The International Scientific Forum on Home Hygiene's (IFH) approach to infectious disease prevention is “targeted hygiene”, which means identifying the routes of transmission of infection in the home and community, and targeting hygiene measures at “critical points” (CPs) to break the chain of transmission. This paper aims to identify and prioritise CPs in the home kitchen environment during food preparation in order to inform food safety campaigns.

This study involved: filming participants (n=60) while they prepared a meal according to a specified recipe (30 beef/salad burgers and 30 chicken salads); swabbing key potential contamination sites in the participant's kitchen for microbiological testing; sampling the meat and salad components of the cooked meal for microbiological testing; visual inspection and temperature check of the meat after cooking; and administering a survey of knowledge, attitudes and demographic factors.

This study has identified the critical points (CPs) during domestic food preparation as: CP1: correct cooking practices; CP2: prevention of cross‐contamination; and CP3: correct food storage practices. Statistically significant links were found between food safety knowledge and behaviour as well as between food safety attitudes and demographic factors.

This is the first study to link all aspects of observed consumer food safety practices in the home to food safety knowledge, attitudes, perceptions, psychosocial and demographic factors to identify these CPs.

This paper aims to determine the potential for the spread of bacteria from raw meat and poultry during home food preparation to the surrounding kitchen environment, hands and prepared food due to unsafe handling practices, which are predicted by consumers' knowledge, behaviour and attitudes.

The potential for transfer of E.coli and C. jejuni was monitored in a simulated domestic kitchen environment while food preparation was filmed (n=60 respondents). A survey was also administered.

The results of the study show that transfer of bacteria around the kitchen environment and onto prepared meals are predicted by a lack of thoroughly washing contaminated hands, knives and chopping boards both during and after meal preparation. A higher level of perceived importance of correct food handling behaviour is associated with higher levels of educational attainment and age and food risk perceptions are positively associated with age.

The results highlight the importance of promoting preventative measures and the means of employing them specifically to the young and less educated public who do not frequently cook and prepare food.

This paper is the first to include a verifiable audit of consumer food safety behaviour, microbiological sampling of surfaces, food and hands as well as a consumer survey of knowledge, behaviour and attitudes.

Most of the preservation processes are based on temperature control; they are economical, safe and well established. However, for certain foods these processes modify the valuable nutritional content and organoleptic properties. In recent years, a number of emerging food preservation processes have been developed to fill a market niche in which the consumer prefers to pay more to obtain processed foods with their natural properties. The paper seeks to address this issue.

In this study a review of the available scientific data in relation to high hydrostatic pressure (HHP) and pulsed electric fields (PEF) are presented, highlighting the quality advantages, industrial application and safety risks in their use.

Nowadays, more than 100 industrial applications are marketed and several companies design process equipments. Damage to cell membranes, enzymes or DNA is the most commonly cause of microorganisms' death by these technologies. In addition, within a population of microorganisms, some bacteria are killed, others survive, and a proportion is damaged. The latter is the concern population as the damage may be repaired and the microorganism maybe viable during the product shelf life. Acquisition of new or modified characteristics such as higher treatment resistance could also occur. Another potential risk has to do with the death pattern of microorganisms showing deviations from the traditional log‐linear kinetic model (shoulders, tails and sigmoidal shape). Therefore the developing of simple mathematical models, which can adequately interpret this behaviour, is necessary.

In summary, PEF and HHP technologies need to be evaluated by industries and regulatory authorities and more affordable equipments should be marketed to expand their use at industrial level.

The project explored the ways in which the topics of organic food and agriculture are discussed in representative North American media outlets in reference to food safety, environmental concerns, and human health.

Articles from five newspapers were collected and coded using the content analysis technique and analyzed for topic, tone, and theme.

For a six‐year time period, 618 articles on organic food and organic agriculture are analyzed and the prominent topics are found to be genetic engineering, pesticides, and organic farming. Articles with a neutral tone with respect to organic agriculture and food accounted for 41.4 percent of the articles, while positively toned articles garnered 36.9 percent. The themes human health, food safety, and environmental concerns were discussed with positive reference to organic food and agriculture in 81, 50, and 90 percent, respectively, of comments pulled from the articles.

Analysis of these articles over time, between media outlets and by topic allows for understanding of media reporting on the subject and provides insight into the way the public is influenced by news coverage of organic food and agriculture.

Research that analyzes media coverage for how it portrays the topic of organic food and organic agriculture with respect to health, food safety, and environmental concern, and concludes that articles about organic production in the selected time period are seldom negative.

The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers.

Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained.

Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows.

While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public.

This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

The purpose of this paper is to explore the policy Implications of aging prison populations.

An examination of the worldwide aging trend in prison and its implications for correctional policy, including an examination of population aging in California prisons as a case example of needed reform.

Prison populations worldwide are aging at an unprecedented rate, and age-related medical costs have had serious consequences for jurisdictions struggling to respond to the changes. These trends are accompanied by a growing body of evidence that old age is strongly correlated with desistance from criminal behavior, suggesting an opportunity to at least partially address the challenges of an aging prison population through early release from prison for appropriate persons.

Some policies do exist that aim to reduce the number of older, chronically ill or disabled and dying people in prison, but they have not achieved that goal on a sufficient scale. An examination of the situation in California shows that recognizing how the healthcare needs of incarcerated people change as they age – and how aging and aging-related health changes often decrease an older person’s likelihood of repeat offense – is critical to achieving effective and efficient policies and practices aimed at adequately caring for this population and reducing their numbers in prisons when appropriate.

The purpose of this paper is to investigate where students in a Swedish compulsory school acquire their knowledge of food safety and how trustworthy they deem them to be.

A survey of students’ self-reported sources of and trust in food safety knowledge was performed. A student response system was used for data collection, and the students were asked to answer questions presented on a PowerPoint presentation using a small wireless handheld device: a clicker. A questionnaire with 24 questions was used, and the responses were collected at 18 different schools with a total of 529 participants attending school Year 9.

Mothers were reported as being the most important source of food safety knowledge (38 per cent), especially among girls, and were also given high credibility (36 per cent). Boys reported trusting home and consumer studies (HCS), fathers and media to a higher extent. Girls reported cooking at home more often but, for all students, it was more common to rarely or never cook at home, which is why HCS teaching can be seen as valuable for many students. HCS teaching needs to be improved in order to raise its credibility. About half of the students (51 per cent) reported to have the highest trust for their source of knowledge.

The students could only choose one source of knowledge and trust, although it is usual to learn from many different sources.

HCS teaching needs to get higher credibility among students as a counterweight against other sources.

Educated consumers could influence their health.

Limited research has been performed on food safety knowledge among adolescents.

Strengthening awareness and education to address food safety problem is of importance. The purpose of this study is to investigate food safety knowledge and opinion among Serbian students and the efficiency of education on their self-reported behaviour as consumers.

A questionnaire on the attitudes and self-reported behaviour of students was completed by 414 students at the Faculty of Agriculture, University of Belgrade, Serbia. The questions covered hand hygiene; cross-contamination; conditions of food cooling; and knowledge of risky food. Students were divided into two groups: students in their first and second year of study (1–2 YoS) who had not attended any subjects related to food safety during their education; students in the third and fourth years of the Food Technology Program (3–4 YoS) who had completed one or more courses concerning food safety during their education.

Overall, there were significant differences in the opinions of 1–2 YoS students and 3–4 YoS students on most issues. It was noted that male students are at higher risk when it comes to food handling. Considering the significant impact of education as evidenced by the opinions of 3–4 YoS students, it can be concluded that education is effective in raising awareness and changing behaviour among young people.

The study identified how education affects students' opinion and food handling. Moreover, it highlighted the areas of deficiency in students' food safety behaviour, knowledge and attitudes. Limited research has been conducted on food safety knowledge among students.

To explore the discursive construction of disordered eating and athlete identity meanings within elite female athlete’s stories. Published athlete autobiographies were interrogated as cultural sites of analysis to accomplish this aim.

A critical social constructionist perspective on disordered eating is outlined along with narrative research findings on female athletes and disordered eating. A discursive psychological approach and critical discourse analysis (CDA) is then discussed to theorize and study meanings of disordered eating and athlete identities/subject positions. Next, the utility of studying two elite female athlete’s autobiographies is outlined followed by examples from a CDA of two athlete stories.

Two discourses and two identity/subject positions within each are outlined: discourse of performance and the “committed, controlled athlete” and a discourse of personal growth and the “empowered athlete in transition.” The features of each discourse and subject position are outlined and examples from each athlete’s story. The intention is to show the ways in which discursive resources construct the body, food and identities in sport and the implications.

The chapter is concluded with why studying “disordered eating and body talk” within discourses is useful to expand understanding of constraining and emancipative aspects of athlete identities, struggle and recovery.