Informational Privacy Preservation through Universal Service Obligations

Abstrac

Responsible AI-Based Business Process Management and Improvement

Organizations today seek to improve and adapt their business processes because of an increasingly competitive economy. The use and application of Artificial Intelligence (AI) for business process improvement and management is often discussed and put in place, regardless of its potentially negative impact if AI is implemented in the wrong way, especially around the processing and storing of personal data. We discuss the use of AI for the management and improvement of business processes, especially in the financial domain, and how to ensure responsible AI use in enterprises for this aim. We propose an information system design for responsible and trustworthy business processes, and we envision that businesses will need strong and well-defined control points in their information systems for managing processes and creating associated audits to enforce their principles. We define questions and challenges that companies will need to reflect upon and follow to achieve an application of responsible AI in an enterprise context. We also outline considerations for AI and data protection regulation for companies, while also considering the technical challenges that would need to be solved

Variation in the quality of meat from Irish steers at the time of slaughter.

End of Project ReportThere is no information on the variation in quality, in particular tenderness, that exists in Irish Beef nor is there information on the variation that would remain if optimum practices were imposed at all stages of the beef production chain. Evaluation of the success of measures to improve beef consistency requires information on existing variation and the minimum variation achievable.The objectives of this project were (i) to establish the variation that exists in the quality of meat from Irish cattle, (ii) to quantify the minimum variation in meat quality that can be achieved in a practical beef production system, (iii) to determine the effects and mechanisms of additional sources of variation. The conclusions from this project are: • The M. longissimus dorsi (loin) was found to be more variable than the M. semimembranosus (topside) for most quality attributes examined (tenderness, sarcomere length and pH). The scale of variation within the loin was similar to that reported by the other research groups within the EU and US. Heifers were more variable than steers for most attributes, while there was no consistent classification effect on the variability of meat quality attributes. • Tenderness was equally variable in meat from genetically similar steers, managed similarly, compared to commercial steers randomly selected from a factory lairage but matched for weight and grade.This was likely a result of both groups being crossbred beef cattle of similar age, fat score, carcass weight and managed identically post-mortem. However, variation in tenderness of both groups was less than that observed in a survey of commercial throughput (experiment 1). This decrease is attributed to better pre-and-post-slaughter handling practices. • The data suggest that selection of sires (within a breed) with better than average conformation has no deleterious effect on the eating quality of beef of their progeny.A more comprehensive comparison of sires within a breed and between breeds is required to confirm the generality of this conclusion. • In a comparison of genotypes, gender and slaughter weights, there was no evidence that variation around the mean value for tenderness differed between breeds or liveweights after 14 days ageing. Bulls were more variable than steers for some quality traits but the variation in tenderness was similar for bulls and steers after 14 days ageing. • While optimising the management of animals during the pre and post-slaughter period reduced variation in tenderness, some residual variation remained. A large percentage of the residual variation in tenderness (Warner Bratzler shear force) after 2 and 7 days post-mortem was explained by proteolysis (breakdown of myofibrillar proteins).Variation in tenderness (Warner Bratzler shear force) after 2 days post-mortem was largely explained by phosphates (energy) and proteolysis, while sensory tenderness was largely explained by phosphates and glycolytic potential. • Further work is required to reduce residual variation in Irish beef and to determine the causes of this variation

Towards the development of an Australian cobia aquaculture industry

The project builds on successful industry collaborations in 2008 and 2009 to research key hatchery, production and marketing issues for cobia production in Queensland. Pacific Reef Fisheries and Ecofish International have identified cobia production as long term company goals and see the research and technology transfer in the project as a key part of this development

Faecal microRNAs: indicators of imbalance at the host-microbe interface?

The enteric microbiota is characterised by a balance and composition that is unique to the host. It is important to understand the mechanisms through which the host can maintain the composition of the gut microbiota. MicroRNAs (miRNA) are implicated in intercellular communication and have been isolated from bodily fluids including stool. Recent findings suggest that miRNA produced by the host’s intestinal epithelial cells (IECs) participate in shaping the microbiota. To investigate whether miRNA expression was influenced by the gut microbiota we measured the expression of miRNAs expressed by intestinal epithelial cells in faeces. Specifically, we measured miRNA expression in faeces from germ-free (GF) and conventional mice and similarly in a rat model of antibiotic-mediated depletion of the gut microbiota control rats. In adult male GF and conventional mice and adult Sprague Dawley (SD) rats were treated with a combination of antibiotics for 8 weeks; total RNA was extracted from faecal pellets taken at week 0, 2, 4, 6 week 8 and the expression of let-7b-3p, miR-141-3p, miR-200a-3p and miR-1224-5p (miRNAs known to be expressed in IECs) were measured relative to U6 at each time point using qRT-PCR. In GF animals the expression of let-7b, miR-141 and miR-200a in faeces was lower compared to conventional mice. Following antibiotic-mediated depletion of gut microbiota, rats showed two divergent profiles of miRNA expression. Following two weeks of antibiotic treatment, the expression of let-7b and miR-1224 dropped significantly and remained low for the remainder of the study. The expression of miR-200a and miR-141 was significantly higher at week 2 than before antibiotic treatment commenced. Subsequently, the expression of miR-200a and miR-141 decreased at week 4 and continued to decrease at week 6. This data demonstrates that miRNAs can be used as an independent, non-invasive marker of microbial fluctuations along with gut pathology in the intestine

Determination of the presence of pathogens and anthelmintic drugs in raw milk and raw milk cheeses from small scale producers in Ireland

peer-reviewedThis aim of this study was to assess the microbiological and anthelmintic drug residue risks associated with raw milk used for cheesemaking and raw milk cheese, over an 18-month period. Samples of raw milk, milk filters, curd and cheese from nine raw milk artisan cheese producers in the south of Ireland were tested. Numbers of presumptive Bacillus cereus group, Escherichia coli, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were determined. The determination of anthelmintic drug residues, including benzimidazoles, flukicides, macrocyclic lactone (avermectin and milbemycins), levamisole and morantel was also performed. Neither L. monocytogenes, nor Salmonella spp. were detected in any of the samples tested and no anthelmintic drug residues were detected. Only one of the samples did not conform with regulatory numbers for other bacteria. This survey has shown a good microbiological and residue quality (and low risk) of the raw milk cheese and raw milk used for raw milk cheese produced in Ireland. Moreover, it has shown the importance of frequent assessment of raw milk used for cheesemaking and for raw milk cheese, as it allows the identification of potential problems facilitating resolution of these issues before they cause any public health threat.Department of Agriculture, Food and the Marin

Determination of a suitable low-dose abdominopelvic CT protocol using model-based iterative reconstruction through cadaveric study.

Introduction: Cadaveric studies provide a means of safely assessing new technologies and optimizing scanning prior to clinical validation. Reducing radiation exposure in a clinical setting can entail incremental dose reductions to avoid missing important clinical findings. The use of cadavers allows assessment of the impact of more substantial dose reductions on image quality. Our aim was to identify a suitable low‐dose abdominopelvic CT protocol for subsequent clinical validation. Methods: Five human cadavers were scanned at one conventional dose and three low‐dose settings. All scans were reconstructed using three different reconstruction algorithms: filtered back projection (FBP), hybrid iterative reconstruction (60% FBP and 40% adaptive statistical iterative reconstruction (ASIR40)), and model‐based iterative reconstruction (MBIR). Two readers rated the image quality both quantitatively and qualitatively. Results: Model‐based iterative reconstruction images had significantly better objective image noise and higher qualitative scores compared with both FBP and ASIR40 images at all dose levels. The greatest absolute noise reduction, between MBIR and FBP, of 34.3 HU (equating to a 68% reduction) was at the lowest dose level. MBIR reduced image noise and improved image quality even in CT images acquired with a mean radiation dose reduction of 62% compared with conventional dose studies reconstructed with ASIR40, with lower levels of objective image noise, superior diagnostic acceptability and contrast resolution, and comparable subjective image noise and streak artefact scores. Conclusion: This cadaveric study demonstrates that MBIR reduces image noise and improves image quality in abdominopelvic CT images acquired with dose reductions of up to 62%

Pure iterative reconstruction improves image quality in computed tomography of the abdomen and pelvis acquired at substantially reduced radiation doses in patients with active Crohn disease

Objective: We assessed diagnostic accuracy and image quality of modified protocol (MP) computed tomography (CT) of the abdomen and pelvis reconstructed using pure iterative reconstruction (IR) in patients with Crohn disease (CD). Methods: Thirty-four consecutive patients with CD were referred with suspected extramural complications. Two contemporaneous CT datasets were acquired in all patients: standard protocol (SP) and MP. The MP and SP protocols were designed to impart radiation exposures of 10% to 20% and 80% to 90% of routine abdominopelvic CT, respectively. The MP images were reconstructed with model-based IR (MBIR) and adaptive statistical IR (ASIR). Results: The MP-CT and SP-CT dose length product were 88 (58) mGy.cm (1.27 [0.87] mSv) and 303 [204] mGy.cm (4.8 [2.99] mSv), respectively (P < 0.001). Median diagnostic acceptability, spatial resolution, and contrast resolution were significantly higher and subjective noise scores were significantly lower on SP-ASIR 40 compared with all MP datasets. There was perfect clinical agreement between MP-MBIR and SP-ASIR 40 images for detection of extramural complications. Conclusions: Modified protocol CT using pure IR is feasible for assessment of active CD

LSE’s experts explain what awaits Britain and Europe ahead of Brexit

On Thursday 8 December, LSE hosted a day of EU- and UK-focused expert panel events and networking activities about Brexit. Below is the full programme, along with audio recordings of each session

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

peer-reviewedAnimal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.The financial support of the Irish Department of Agriculture, Food and the Marine (project 11/SF/310) and of the Teagasc Walsh Fellowship Programme (award 2013058) is gratefully acknowledged