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Picouet, and J M Monfort 2008 Decontamination technologies for meat products Meat Science 78(1 2):114 129 Bacon, R T 2005 Physical decontamination strategies for meat In Improving the Safety of Fresh Meat, edited by J N Sofos, pp 318 349 New York: CRC Press Bacon, R T, K E Belk, J N Sofos, R P Clayton, J O Reagan, and G C Smith 2000 Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiplesequential interventions for decontamination Journal of Food Protection 63(8):1080 1086 Bacon, R T, J N Sofos, K E Belk, and G C Smith 2002a Application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue Dairy, Food and Environmental Sanitation 22(3):184 190 Bacon, R T, J N Sofos, K E Belk, and G C Smith 2002b.

Overall results indicated no signi cant differences between the two psychotherapies and the reference condition (IMICM) Additionally, compared to the PLA-CM condition, there was no strong evidence of the speci c effectiveness of either IPT or CBT For the more severely depressed subsample, IMI-CM led to the greatest improvement, and PLA-CM produced the poorest outcome IPT and CBT fell in between these two conditions, with only IPT leading to signi cantly more improvement than PLA-CM In this investigation, the comparison of the two pharmacotherapy conditions in isolation (IMI-CM versus PLA-CM) constitutes an additive design in which the additive effects of imipramine hydrochloride and clinical management were validly tested From this aspect of the design, we can conclude that for more severely depressed patients, the medication did provide effectiveness above and beyond the effects of clinical management plus pill placebo However, IPT and CBT are.

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Commercial application of lactic acid to reduce bacterial population on chilled beef carcasses, subprimal cuts and table surfaces during fabrication Dairy, Food and Environmental Sanitation 22(9): 674 682 Bacon, R T, J N Sofos, K E Belk, D R Hyatt, and G C Smith 2002c Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses Journal of Food Protection 65(2): 284 290 Bacon, R T, J R Ransom, J N Sofos, P A Kendall, K E Belk, and G C Smith 2003a Thermal inactivation of susceptible and multiantimicrobial-resistant Salmonella strains grown in the absence or presence of glucose Applied and Environmental Microbiology 69(7):4123 4128 Bacon, R T, J N Sofos, P A Kendall, K E Belk, and G C Smith 2003b Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions.

Journal of Food Protection 66(5):732 740..

25.2 MOBILITY REQUIREMENTS AND CONSTRAINTS IN AN IP ENVIRONMENT IP Version 4, which is the current, most implemented version of IP, assumes that a node s IP address uniquely identifies the node s point of attachment to the Internet. A node must be located on the network indicated by its IP address in order to receive datagrams destined for it; otherwise, datagrams destined to the node would be undeliverable. If a node changes its point of attachment, in order not to lose its ability to communicate, one of the two following mechanisms must typically be employed: 1. The node must change its IP address whenever it changes its point of attachment. 2. Host-specific routes must be propagated throughout much of the Internet. The first alternative makes it impossible for a node to maintain transport and higherlayer connections when the node changes location. The second does not scale very well.

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Orkin suggests that a front of ce manager who implements yield management use an automated system that will process reservations, track demand, and block out room availability during certain time periods.11 The details of operating a reservation system for a 500-room hotel on a 365-day basis that uses yield management would be overwhelming if left to manual calculation. He also advises initiating speci c rate-setting policies that will ensure pro tability. Establishing block-out periods will require an ongoing marketing effort by the hotel to ensure sales in projected low-demand periods. He also urges front of ce managers to develop a well-trained staff, who will understand and use yield management procedures. Training is another key element in making a very complicated system workable (Figure 6-2). Those of you who have experience in the hotel industry will appreciate Orkin s last

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