This book provides researchers in the fields of organic chemistry, organometallic chemistry and homogeneous catalysis with an overview of recent developments in the applications of reactions involving carbene and nitrene intermediates directed to the synthesis of heterocyclic compounds. Multiple pathways through which diverse heterocyclic compounds are accessed occur from a variety of carbene and nitrene precursors through C-H/X-H insertions, cycloadditions, ylide transformations, rearrangements, and cascade reactions. Catalytic processes that form metallo-carbenes and nitrenes offer unparalleled chemo-, regio-, and stereo-selectivities. Insights are provided into the scope of these methodologies and the inherent control of catalyst ligands on reaction selectivities.

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or improper handling, of contaminated game meat. Wild and feral animals have also been investigated as potential sources of Campylobacter, Escherichia coli O157:H7 and other enteric pathogens following foodborne disease outbreaks linked to fresh fruits and vegetables (e.g., baby spinach in California, shelled-peas in Alaska, strawberries in Oregon). This book explores the range of bacterial, parasitic, and viral pathogens that have been described in wildlife populations in the United States, Europe and other parts of the world. It also addresses important challenges and solutions to balance agriculture, conservation, and public health goals. The book provides unique information on approaches in risk communication, co-management, and One Health in a wildlife-food safety context. The first five chapters review research on the detection, epidemiology and ecology of foodborne pathogens in wildlife populations including the influence of wildlife-livestock-human interactions. The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule. Chapters are written by an array of internationally reco gnized authors, and will be of interest to agriculture safety experts, ecologists, environmental health specialists, food safety professionals, microbiologists, public health practitioners, veterinarians, wildlife biologists, and others in academia, government, industry, and students in these disciplines.

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro't or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Terrain has a profound effect upon the strategy and tactics of any military engagement and has consequently played an important role in determining history. In addition, the landscapes of battle, and the geology which underlies them, has helped shape the cultural iconography of battle certainly within the 20th century. In the last few years this has become a fertile topic of scientific and historical exploration and has given rise to a number of conferences and books. The current volume stems from the international Terrain in Military History conference held in association with the Imperial War Museum, London and the Royal Engineers Museum, Chatham, at the University of Greenwich in January 2000. This conference brought together historians, geologists, military enthusiasts and terrain analysts from military, academic and amateur backgrounds with the aim of exploring the application of modem tools of landscape visualisation to understanding historical battlefields. This theme was the subject of a Leverhulme Trust grant (F/345/E) awarded to the University of Greenwich and administered by us in 1998, which aimed to use the tools of modem landscape visualisation in understanding the influence of terrain in the First World War. This volume forms part of the output from this grant and is part of our wider exploration of the role of terrain in military history. Many individuals contributed to the organisation of the original conference and to the production of this volume.

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

John P. Doyle's groundbreaking studies of Francisco Suarez's imposing yet highly original system of scholasticism have helped to make the Jesuit's ideas tractable and accessible. This volume collects Doyle's most important articles on the philosophical theology metaphysics, ethics, and legal philosophy of Suarez, and is prefaced by an introductory chapter that places the Jesuit's life and thought in context. The volume is a fitting and timely tribute to a scholar whose selfless and sympathetic concern with the ideas of Suarez have served the cause of Suarezian scholarship with great distinction.

An inside look at the reasons Catholic priests and nuns commit sexual abuse Sexual Abuse and the Culture of Catholicism digs beneath the public scandals to explore the underlying causes of sexual abuse by priests and nuns from the unique perspective of an abuse victim/survivor who is an experienced mental health practitioner and social science researcher. This powerful book includes the author's personal account of sexual abuse by a nun and her years of struggle to recover. Passionate but scholarly and objective, the book advocates the need for healing dialogue, empirical research, and informed prevention strategies to bring a meaningful resolution to the crisis of sexual abuse in the church. Popular explanations for the reasons behind the crisis have included issues related to celibacy, homosexuality, the power structure of the church, and poor seminary screening practices. But none of these theories are supported by research nor can they explain why Catholic priests and nuns may be more likely to abuse children that other adults in positions of trust. Sexual Abuse and the Culture of Catholicism uses a complex, systemic approach to draw parallels between the church as a human system and a family that has experienced incest, presenting a model for a sexual trauma cycle in the church based on systemic sexual shame passed down through the beliefs and practices of Catholicism. Sexual Abuse and the Culture of Catholicism examines: the prevalence and characteristics of sexual abuse by Catholic priests and nuns compared to sex offenders in the general population celibacy, homosexuality, and the power structure of the church as contributing factors in the sexual abuse crisis an analogy of the church as a family in which incest occurs the effects and causes of sexual offending from one generation to the next how current research on sexual offending applies to sexual abuse by priests and nuns healing and empowerment for those affected by religious-based sexual trauma reform and renewal within the Catholic Church and much more Sexual Abuse and the Culture of Catholicism is a unique and important resource for clergy, religious order, and lay leaders in the Catholic Church and other Christian denominations; social science researchers; social workers and mental health professionals; lay and religious members of the Catholic Church; and anyone recovering from religious-based sexual trauma.

Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or improper handling, of contaminated game meat. Wild and feral animals have also been investigated as potential sources of Campylobacter, Escherichia coli O157:H7 and other enteric pathogens following foodborne disease outbreaks linked to fresh fruits and vegetables (e.g., baby spinach in California, shelled-peas in Alaska, strawberries in Oregon). This book explores the range of bacterial, parasitic, and viral pathogens that have been described in wildlife populations in the United States, Europe and other parts of the world. It also addresses important challenges and solutions to balance agriculture, conservation, and public health goals. The book provides unique information on approaches in risk communication, co-management, and One Health in a wildlife-food safety context. The first five chapters review research on the detection, epidemiology and ecology of foodborne pathogens in wildlife populations including the influence of wildlife-livestock-human interactions. The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule. Chapters are written by an array of internationally reco gnized authors, and will be of interest to agriculture safety experts, ecologists, environmental health specialists, food safety professionals, microbiologists, public health practitioners, veterinarians, wildlife biologists, and others in academia, government, industry, and students in these disciplines.

The first book to survey the full impact of digital technologies on sport management Digital technology is transforming sport and all students, researchers and professionals need to get up to speed on this important topic Covers key emerging topics such as social media, esport, data analytics, blockchain and artificial intelligence Examines the impact of digital on core functional areas of sport management including marketing, HRM, facilities, sales, law, and athlete development Includes cross-disciplinary pieces from scholars working in management, marketing, communication and sociology Full of cases, examples and data from sport business around the world

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro't or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Understanding Fossils is the first introductory level palaeontology text which demonstrates the importance of fossils in geological and biological studies, particularly in understanding evolutionary patterns, palaeoenvironmental analysis, and stratigraphy. The book contains three parts. Part One explores several key concepts: the processes of fossil preservation, the determination of evolutionary patterns, ancient ecologies and use of fossils as stratigraphical tools. Part Two introduces the main fossil groups of value in these applied fields. Each group is described with reference to their most important characters, and each has summaries of classification, evolutionary history and applications. Part Three concentrates on the examination of important case histories which demonstrate the use of fossils in diverse practical examples. Evolutionary studies, palaeoenvironmental analysis and stratigraphical applications are documented using up-to-date examples supported by overviews of the principles.

Terrain has a profound effect upon the strategy and tactics of any military engagement and has consequently played an important role in determining history. In addition, the landscapes of battle, and the geology which underlies them, has helped shape the cultural iconography of battle certainly within the 20th century. In the last few years this has become a fertile topic of scientific and historical exploration and has given rise to a number of conferences and books. The current volume stems from the international Terrain in Military History conference held in association with the Imperial War Museum, London and the Royal Engineers Museum, Chatham, at the University of Greenwich in January 2000. This conference brought together historians, geologists, military enthusiasts and terrain analysts from military, academic and amateur backgrounds with the aim of exploring the application of modem tools of landscape visualisation to understanding historical battlefields. This theme was the subject of a Leverhulme Trust grant (F/345/E) awarded to the University of Greenwich and administered by us in 1998, which aimed to use the tools of modem landscape visualisation in understanding the influence of terrain in the First World War. This volume forms part of the output from this grant and is part of our wider exploration of the role of terrain in military history. Many individuals contributed to the organisation of the original conference and to the production of this volume.

The Key to Earth History introduces students to the basic tools used by geologists to reconstruct the Earth's history, and shows how these tools can be used to chart the pattern of global environmental change since the formation of the Earth some 4600 million years ago. It tells a story of mountain building, climate change and of the evolution of life, and uses the North Atlantic region (Europe and North America) as a study area to illustrate this story.
Divided into two parts, the book shows how stratigraphy is the key to understanding the history of the Earth. The first part examines the basic stratigraphical methods used to establish, date and interpret the rock record as the product of a series of events whithin Earth history. The second part presents the results obtained by geologists, who have used these stratigraphical tools to reconstruct the pattern of global environmental change through geological time and focuses on the geological evolution of the North Atlantic region. The Key to Earth History is essential reading for geologists, geographers and environmental scientists, as well as to all those interested in the story of the planet.
'The authors provide no one with an alibi for bad stratigraphic teaching!'
Geoscientist
'The aims of this introductory textbook are to explain the process and pattern of Earth history, to generate interest and enthusiasm, to make stratigraphy fun and exciting! These aims are admirably achieved.'
The Holocene
'This is a great little book! I found that, not only was everything covered, but that it was covered in a refreshing, readable, no-nonsense fashion.'
Earth Science Reviews
'The Key to Earth History really should be compulsory reading for all ... geology students.'
Geologie

Stratigraphy is the key to understanding the geological evolution of the earth. It provides the framework for our interpretation of the sequences of events which have shaped the earth throughout its 4600 million years of existence. It provides the timescale with which we can determine the relative order of these events, and it provides the means whereby we can calibrate this using absolute ages in years. Stratigraphy is therefore the most fundamental subject in the science of geology, and all geologists are practising stratigraphers. Traditionally, however, stratigraphy has been considered as a Victorian science, a ponderous process of the naming and cataloguing of innumerable geological units most of which are of limited interest outside of a given geographical region. This view has been challenged in recent years through the development of new techniques such as sequence stratigraphy, cyclostratigraphy and chemostratigraphy which have greatly enhanced our capability to interpret earth history. In this book many of the leading practitioners of modern stratigraphy have been gathered together to provide up-to-date and authoritative reviews of most of the important advances in the subject. As such it is the only volume to provide a comprehensive treatment of modern stratigraphy at an advanced undergraduate level.

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

This book provides a clear practical introduction to shareholder value analysis for the marketing professional. It gives them the tools to develop the marketing strategies that will create the most value for business. For top management and CFOs the book explains how marketing generates shareholder value. It shows how top management should evaluate strategies and stimulate more effective and relevant marketing in their companies.

The original essence of the first edition has been maintained but obvious areas have been updated and revised, as well as, new areas such as technology have been addressed. The second edition of this book has been written by a ghost writer who has fully updated, enhanced and replaced statistics, case studies and other outdated content with the help of a select advisory panel, each of whom has acted as a subject expert, a guide and as part of a steering committee.

The highly prestigious panels of contributors include:

Jean-Claude Larreche - INSEAD

Veronica Wong - Aston Business School

John Quelch - Harvard Business School

Susan Hart - Strathclyde Graduate Business School (SGBS)

Michael Baker - Emeritus Professor SGBS

Tim Ambler - London Business School

Tony Cram - Ashridge

Table of Contents:

PART I

Principles of Value Creation

1 Marketing and Shareholder Value

2 The Shareholder Value Approach

3 The Marketing Value Driver

4 The Growth Imperative

PART II

Developing High-Value Strategies

5 Strategic Position Assessment

6 Value-Based Marketing Strategy

PART III

Implementing High-Value Strategies

7 Building Brands

8 Pricing for Value

9 Value-BasedCommunications

10 Value-Based Marketing in the Digital Age

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, "Foodborne Pathogens and Virulence Factors," hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, "Foodborne Pathogens, Host Susceptibility, and Infectious Dose" , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.