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cultures (Vignolo and Fadda 2007; Castellano et al. 2008). Differences in the production technology of dry and semidry fermented sausages highly in uence their safety, the degree of drying and the ripening time being the most important features. Hurdles that combine a pH/aw drop, pH/aw drop and heat treatment, and aw drop and heat treatment will ensure safety of both dry and semidry products. Nevertheless, these conditions are seldom found in either dry (relatively higher pH and lower aw) or semidry (relatively lower pH and higher aw) fermented sausages. Since the effect of hurdles works well at pH values of 5.3 and parallel aw values at 0.95, there is a rather limited opportunity to meet food safety requirements with short- or medium-time ripened semidry sausages, while traditionally long-time ripened dry sausages are in a much better position. Experimental data suggest that heating semidry sausages is the only effective method for a 5-log reduction of EHEC and L. monocytogenes, and is a further safety-improving solution (Chikthimmah et al. 2001). During fermented sausages production and storage, meat undergoes major chemical changes, leading to the formation of harmful biological compounds, such as polycyclic aromatic hydrocarbons and lipid oxidation products, nitrosamines being hardly ever formed, since high temperatures and secondary amines necessary to react with nitrite are not present (Honikel 2008). On the other hand, the risk for biogenic amines and micotoxin production, either by starter organisms (LAB, CNC, and molds) or spoilage microbiota, is higher for dry fermented sausages due to the intense aminogenesis that occurs during fermentation (Vidal-Carou et al. 2007) and surface molding.

global business, but if you can t focus on winning, you don t stand a chance One distracting e-mail or phone call can break your concentration on the task at hand Such distractions happen all the time An inappropriate comment by one worker to another during lunch gets escalated into a charge of sexual harassment The entire team and the focus of the managers immediately get diverted into an investigation Relationships that were easy and cordial become strained and formal, and productivity quickly suffers Distraction can be quanti ed in all sorts of ways, some anecdotal like the loss of productivity one can easily imagine following the wardrobe malfunction and some scienti c Studies have shown, for instance, that the distraction of talking on a cell phone while you are driving exerts a more powerful negative in uence on driving performance than alcohol consumed at the legal limit.

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Some drivers in one study actually reported that it was easier to drive under the in uence than while talking on a cell phone, a powerful testament to the mental resources necessary to balance attention and distraction while pursuing a goal7 In 5 we looked at Jenapharm and the University of Michigan Health System and their different approaches to a legal challenge The time, money, and organizational concentration that go into ghting legal battles are nothing but distraction People go into business to make things, provide services, solve real problems, create more ef ciency, and even better mankind No one goes into business in order to make better lawsuits A friend told me a story about a businessman who left an extremely high-paying career selling enterprise software to major corporations in order to strike out on his own.

Access Control The action of controlling who can access what contents of the database. Access Rights The set of action privileges that are given to a user (or a group of users). After Trigger A trigger that runs after the triggering event has been run. Assertions A set of conditions/rules that are de ned for the contents of the database. Authentication Any technique used to validate the identity of a source or destination of messages or data. Before Trigger A trigger that runs before the triggering event has been run. Compile Time Validation An approach to semantic integrity control that checks transactions before they run. Constraints A set of conditions/rules that are de ned for the contents of the database. Data Type A constraint associated with the type of a data item in a database. Database Administrator (DBA) A person who has ultimate privileges on what can be done to the database. Integrity Constraints A set of conditions/rules that are de ned for the contents of the database. Postexecution Time Validation An approach to semantic integrity control that checks transactions after they run. Referential Integrity The fact that for every foreign key value in a table there must be a corresponding primary key value in the database.

To create a customized list of Web sites that should always be allowed to leave cookies or should always be blocked from leaving cookies, click the Exceptions button. A window opens. In the blank, type the complete address of a Web site. Click the Block button to prevent the site from ever placing cookies on your computer, or click the Allow button to give it permission to always place cookies (see Figure 10-6).