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Vibrio parahemolyticus is an organism that has caused many cases of food-borne disease in Japan for many years This is because citizens in Japan like to consume raw or undercooked seafood that may be contaminated with the organism, especially in the summer months when the water is warm in the Northern Hemisphere Most of the original reports and research work were in Japanese and not readily understandable or available to microbiologists in the West US scientists started working on the organism in earnest around 1969 In 1971, three outbreaks of this organism occurred in the United States Since US citizens do not regularly consume raw seafood, the sources of the illness were probably re-contamination of cooked foods In 1990, there were 4 outbreaks and 21 cases reported.

7. Click the Back button to exit symbol-editing mode. 8. Delete the symbol instance. The master symbol is stored in the document Library. You ll duplicate it to create the other tooltips needed for your design. 9. Choose Window Library. The document Library opens. 10. Duplicate the basic tooltip symbol as needed to create the additional tooltips for your design. When you duplicate each symbol, give it a name that reflects the tooltip s function. After you create the duplicates, edit them to change the text. Remember, you can edit a symbol from the document Library by doubleclicking its name. After you create the tooltips, you re ready to add them to your design. When the movie loads, you don t want the tooltips to be visible so you place them off Stage. Then you create the necessary code to make the tooltip appear when the user s mouse hovers over a button.

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The fact that no outbreaks were reported in 1988, 1989, 1991, and 1992 indicates that this organism is not a source of common food-borne infections in the United States In 2002, there were 5 outbreaks, 40 cases, and no deaths reported The organism is a Gram-negative, curved rod and is halophilic (salt loving), growing best in a 3% to 4% salt medium (but can grow in 8% salt also) The growth temperature range is 15 to 40 C, and pH range is 5 to 96 The organism is sensitive to streptomycin, tetracycline, chloramphenicol, and novobiocin, but resistant to polymyxin and colistin The Kanagawa-positive strains hemolyze human blood Environmental strains are negative for this test The organism is distributed in sh and shell sh from seawater as well as from freshwater Most of the outbreaks are recorded in the summer months when the water is warm in the Northern Hemisphere.

DISCRETE DATA AND LOG-LINEAR ANALYSES 137 Adequacy of Expected Frequencies 137 Absence of Collinearity 138 Independence of Errors 138 Absence of Outliers in the Solution 138 SPECIAL ASSUMPTIONS FOR SPECIAL ANALYSES 138 ANCOVA: Homogeneity of Regression 138 Logistic Regression: Linearity in the Logit 139 Survival Analysis 139 Time Series: Analysis of Residuals 140 REFERENCES 140

Symptoms of the disease occur about 12 hours after ingestion of a large number of viable cells (105/g) and include abdominal pain, diarrhea, vomiting, mild chills, and headache The symptoms are similar to those of salmonellosis but more severe It has been noted that salmonellosis.

The trends toward increased consumption of steaks (Sloan 2000) and ready meals (Datamonitor 2007), as well as the demand for convenience and visual impact (RTS 2006), coupled with the push for adding value by meat processors, all point to a higher demand for restructured meats in the future. Excellent literature is available on restructuring meats, the methods involved, and the type of products produced (Pearson and Dutson 1987; Pearson and Gillett 1999; Sheard 2002). However, not much has been written in these sources on restructuring whole-tissue meats. The common objective of restructuring whole-tissue meat is to achieve a product that not only imitates but also possesses the attributes of a whole-tissue product. In other words, a restructured steak from cheaper muscles in the fore- or hindquarter of a carcass should, when served to a consumer, look and eat like steaks from the more expensive middle cuts, such as the ribeye roll, striploin, or tenderloin (Farouk et al. 2005c). The fundamentals of restructuring whole-tissue meats are now well understood; however, the technology for automating some of the processes involved in the manufacture are still lagging behind and thus limiting the realization of the full market potential of these products. This chapter discusses some of the recent developments in the restructuring of meats, with particular emphasis on the restructuring of whole-tissue meats, including intact

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