Demarcation of local neighborhoods to study relations between contextual factors and health

<p>Abstract</p> <p>Background</p> <p>Several studies have highlighted the importance of collective social factors for population health. One of the major challenges is an adequate definition of the spatial units of analysis which present properties potentially related to the target outcomes. Political and administrative divisions of urban areas are the most commonly used definition, although they suffer limitations in their ability to fully express the neighborhoods as social and spatial units.</p> <p>Objective</p> <p>This study presents a proposal for defining the boundaries of local neighborhoods in Rio de Janeiro city. Local neighborhoods are constructed by means of aggregation of contiguous census tracts which are homogeneous regarding socioeconomic indicators.</p> <p>Methodology</p> <p>Local neighborhoods were created using the SKATER method (TerraView software). Criteria used for socioeconomic homogeneity were based on four census tract indicators (income, education, persons per household, and percentage of population in the 0-4-year age bracket) considering a minimum population of 5,000 people living in each local neighborhood. The process took into account the geographic boundaries between administrative neighborhoods (a political-administrative division larger than a local neighborhood, but smaller than a borough) and natural geographic barriers.</p> <p>Results</p> <p>The original 8,145 census tracts were collapsed into 794 local neighborhoods, distributed along 158 administrative neighborhoods. Local neighborhoods contained a mean of 10 census tracts, and there were an average of five local neighborhoods per administrative neighborhood.</p> <p>The local neighborhood units demarcated in this study are less socioeconomically heterogeneous than the administrative neighborhoods and provide a means for decreasing the well-known statistical variability of indicators based on census tracts. The local neighborhoods were able to distinguish between different areas within administrative neighborhoods, particularly in relation to squatter settlements.</p> <p>Conclusion</p> <p>Although the literature on neighborhood and health is increasing, little attention has been paid to criteria for demarcating neighborhoods. The proposed method is well-structured, available in open-access software, and easily reproducible, so we expect that new experiments will be conducted to evaluate its potential use in other settings. The method is thus a potentially important contribution to research on intra-urban differentials, particularly concerning contextual factors and their implications for different health outcomes.</p

Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables

The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet- C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65 °C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

The effectiveness of ozone in aqueous solution treatment on microbial inactivation was studied for three combinations microorganism/food: Listeria innocua/red bell peppers (artificially inoculated), total mesophiles/strawberries, and total coliforms/watercress, with two concentrations (0.3 and 2.0 ppm). Blanching treatments (50-60 degrees C) were also individually applied and in combination with ozone, for studying possible synergistic effects. In relation to ozone treatments, the highest microbial reductions were obtained for the highest concentration with the highest treatment time (3 min). Under those conditions. L. innocua/peppers, total mesophiles/strawberries and total coliforms/watercress were reduced respectively 2.8 +/- 0.5, 2.3 +/- 0.4 and 1.7 +/- 0.4 log-cycles. However, a substantial portion of the microbial populations were reduced by water washing alone, and the presence of ozone generally added an additional reduction of 0.5-1.0 log-cycles. If ozone at the highest concentration is used, the treatment impacts on L. innocua/peppers and total mesophiles/strawberries load reductions were equivalent to a blanching at 50 degrees C (for the same treatment times). Combining blanching and ozone did not generate synergistic effects, and in some situations microbial reductions were lower than the ones observed when treatments were applied independently.info:eu-repo/semantics/acceptedVersio

Effect of non-thermal methods on the safety of strawberries (Fragaria anannassa) and watercress (Nasturtium officinale)

Innovative non-thermal technologies have been studied as an attempt to substitute thermal methods on fruits and vegetables processing. The objective was to study the effect of methods, such as ultrasonication, and its combination with a milder heat treatment (thermosonication), and UV-C irradiation on safety of strawberries and watercress. Thermosonication studies were carried out at 50ºC, 55ºC, 65ºC and room temperature. Control water washings, at the same temperatures, were also performed. Safety was assessed in terms of total mesophyles and total coliforms, respectively on strawberries and watercress samples. For total mesophyles, results showed that thermosonication carried out at 65ºC and water washing at 50ºC were the most efficient treatments in microbial reduction. Results from UV-C treatments were not conclusive. For total coliforms, the most efficient processes were thermosonication and water-washing at 55 ºC. Results from UV-C treatments were identical to the ones obtained by ultrasonication and water washing at room temperature

Effect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris L.) and bell peppers (Capsicum annuum L.)

Ozone is a potent oxidant and disinfectant agent with multiple industrial applications. The efficacy of ozone treatments has been recognised in the sanitation of equipments and water disinfections. Recently, ozone started to be used as an innovative food processing technology that guarantees product safety. The objective of this work was to study the effect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris, L.) and green and red bell peppers (Capsicum annuum, L.). The quality factors analysed were enzyme (peroxidase) activity, colour and texture for green beans, and colour, texture and pH for bell peppers. Experiments were carried out in pilot equipment. An ozone generator was interconnected to a container filled with tap water. Ozone was continuously incorporated in water and its content was indirectly measured by potential difference. Green beans and bell peppers were cut in small portions. Samples were immersed in ozonated and non-ozonated water baths and removed after different times till a maximum of 180 minutes. Data from both treatments were compared by analysis of variance. For green beans, results showed that ozone treatment did not affect the colour, but significantly influenced texture (firmness) and peroxidase inactivation (at 7% significance level). After 40 minutes enzyme activity was reduced approximately 20%. This inactivation was verified for the rest of the sampling times. Ozone treatment affected pH and texture (fracturability) of red bell peppers (at 1% significance level). The other quality factors were not significantly influenced by ozone

Insights into the expectations of mobility students: the impact of Erasmus in their future professional careers

[EN] At the celebration of its 30th anniversary, Erasmus is recognised as the most successful exchange program ever implemented. The prospects of attaining a common European consciousness challenged the program's ability to blend together knowledge, attitudes and skills in a winning combination. It is no longer sufficient to communicate and integrate: mobility should actively foster skills to support students's professional career at national and international levels. Although literature on mobility is vast and interesting, studies on the impact of the mobility experience in the students' future employability profile rarely provide first-hand data on their expectations in this regard. This exploratory research comprises a qualitative focus group approach with Erasmus students during their exchange period in a Portuguese university and collected some insightful data on how students consider their mobility in terms of new learning outcomes, the professional value of the experience and the development of new skills. Results indicate that students seem to be quite aware of the positive implications of mobility in their professional careers and of the set of skills developed during that period. Overall, this article contributes to demonstrating the importance of assessing skills development during Erasmus mobility experiences. Managerial implications and suggestions for future research are provided.This work is financially supported by National Funds through FCT – Fundação para a Ciência e a Tecnologia, I.P., under the project UID/CED/00194/2013.Simões, D.; Pinheiro, MM.; Santos, C.; Filipe, S.; Barbosa, B.; Dias, GP. (2017). Insights into the expectations of mobility students: the impact of Erasmus in their future professional careers. En Proceedings of the 3rd International Conference on Higher Education Advances. Editorial Universitat Politècnica de València. 696-704. https://doi.org/10.4995/HEAD17.2017.536069670