Towards a fuller, more nuanced narrative of Chalcolithic and Early Bronze Age Britain 2500-1500 BC

This contribution considers some of the many recent advances in our understanding of Chalcolithic and Bronze Age Britain and uses these to highlight the weak points in our current state of knowledge. Focusing mainly on the period 2500–1500 BC, it concentrates on issues of chronology, human movement, the role of metal and monuments as 'drivers' of action, and the potential offered by current studies of artefact manufacture, use and depositio

Surface decontamination of meat using thermal processes

The work presented here formed part of a European project entitled ‘BUGDEATH’ (EU QLK1-CT-2001-01415).End of project reportThis study investigated the effectiveness of a novel heat apparatus for decontamination of meat surfaces inoculated with important foodborne pathogens using either steam or dry air.European Unio

The re-dating of some Scottish specimens by the Oxford Radiocarbon Accelerator Unit (ORAU)

The purpose of this note is to alert readers to the fact that some AMS dates determined by ORAU on Scottish material between 2000 and 2002 have had to be deleted and re-determined, because of a problem in the ultrafiltration system used to pretreat bone samples during that period (see C Bronk Ramsey, T Higham, A Bales and R Hedges 2004, Improvements in the pretreatment of bone at Oxford, Radiocarbon 46(1), 155–63, for details). In many cases it has been possible to undertake the re-dating using left over material from the original (unprocessed) samples; in other cases, re-sampling will be necessary. Lists of both sets of material are appended here, and readers are requested to use only the new dates, and to delete the old versions

Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP

End of project reportDuring chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis. Many of these factors are known to have a major effect on cell survival and growth and must be considered in determining the influence of chilling on bacterial survival on carcass surfaces. This study aimed to determine if chilling could be used as a critical control point (CCP) in beef slaughter in relation to pathogens such as E. coli O157:H7 and L. monocytogenes, using E. coli and Listeria innocua as pathogen indicators. The present study was designed to determine the influence of (a) chilling at 10oC for 72 h on the survival of E. coli and (b) chilling at 4oC for 72 h on the survival of L. innocua inoculated at different sites on beef carcasses. Three sites (neck, outside round and brisket) were inoculated (1) immediately after dressing while hot (E. coli and L. innocua) and (2) when cold after chilling (L. innocua). The influence of changes in surface aw was also considered and their relationship to the survival of E. coli and L. innocua over time was assessed. The data are discussed in relation to the use of chilling as a CCP in beef hazard analysis (HACCP) and the monitoring of neck temperature as the most suitable CCP.National Development Pla