Performance Management For a Profit Organization Thesis

Performance Management For a Profit Organization - Thesis Example This section summarizes the study or the convenience of the readers. The first section of the study is the introductory part which includes a background of performance management and its external and internal factors. The external factors which affect performance management are share prices, environment of the market, competition, reputation, regulatory environment, etc. On the other hand the internal factors are the employees, management, labor unions, suppliers, etc. The performance management techniques and produces utilized by profit-making organization are effective or non-effective would be identified through the research that is done in this study. The critical review of the literature contradicted the stated problem of this research. The problem was that the current performance management procedure or practices are not effective. However, the critical review of literature has been put forward to prove the fact that the present performance management frameworks in profit-making organizations are proving to be effective. The literature review has been streamlined with research objectives and problem areas in order to find an effective solution. The traditional performance management framework was based on remuneration and financial performance of the company. The employees, their skill, and performance appraisal was planed based on their last drawn salary of the individual. However, this scenario has changed now. The performance, productivity, creativity, skill, and enthusiasm of the employees to contribute towards the sustainability of the company are taken into account in case of performance management as well as performance appraisal. Training and development are very effective in such case because the low performing employees are not punished, but they are given the opportunity to enhance their skill and knowledge, so that they can also pull themselves up. In the research methodology part it has

Lucretia of Rembrandt Essay Example | Topics and Well Written Essays - 1000 words

Lucretia of Rembrandt - Essay Example Rembrandt's excellent attention to detail allows the viewer to observe the intricate designs on Lucretia. The model is dressed in a decorative, highly stylized dress indicating enormous wealth. The head of Lucretia is bent to one side and lowered a little as though in shame and in anguish. At the left portion of her white robe is a long streak of dripped blood. The white robe appears slashed beyond comfortable length in the middle of her bosom, indicating unwelcome hands. On the weighty left hand of Lucretia, she holds a string hanging from higher space as though just by a slight pull she would be lifted up in deathly space. Round her neck is the ready loop of the noose. On her right hand is a dagger pointed at herself, ready to harm. From just the sight of bloodstains, however, she might as well have already cut herself to death and is slowly dying. There is an expressed effort to die by all means in Lucretia. Meanwhile, the face is that of loneliness and resignation from life. She appears to have cried so much in her despair. There is a fantastic element of color coordination throughout this painting of Rembrandt. The color of the rope, her fluffy white silk cuffs, her silky blouse, and her golden jewelry shows the continuity of color. The tone is important to painting, perhaps even more than color. The tone is how light or dark a color is, rather than what the actual color is. The implementing tone in a painting is often bothersome to artists because people get distracted by the strong appeal of color.

Theories of Bad Leadership Essay Example | Topics and Well Written Essays - 750 words

Theories of Bad Leadership - Essay Example And (5) Are good and bad leadership qualitatively different phenomena? Kellerman’s views from her discourse entitled â€Å"Costs and Benefits: Why We Need to Study Bad Leadership† proffered pertinent issue relative to incompetent leaders based on two claims: (1) placing bad leadership on two axes: unethical and ineffective; and (2) stipulating seven types of bad leadership, to wit: incompetent, rigid, intemperate, callous, corrupt, insular, and evil (Kellerman, 2004, pp. 3-4). By eventually expounding on the costs of bad leadership, as well as finding justifications for any perceived benefits and confirming in the end that â€Å"without followers nothing happens, including bad leadership† (Kellerman, 2004, p. 8). One therefore shares the same contention as the evidence Kellerman presented to prove from the cited actual examples that it actually takes two to tango. From the point of view of Kellerman, leaders can fail given the opportune situation and with the assistance, negligence, blind obedience, conformity, or even ignorance of the followers. Aside from exhibiting any or a combination of the seven types of bad leadership enumerated above, leaders apparently fail with the assistance of the followers. Kellerman cited followers who were deemed enablers, blind supporters, covering for the leaders’ mistakes, compliant and ignorant stakeholders who enable leaders to operate without the benefit of checks and balances, and allowing assuming an avoiding stance. Lipman-Blumen’s view, on the other hand, used six psychological factors that explain why people apparently allow, choose, and support the existence of bad leaders. These factors include the needs for reassuring figures, security and certainty, feel special or chosen, and being part of a community; as well as fears for being ostracized and being powerless (Lipman-Bluman, 2006, p. 29). These psychological factors that could be traced since developmental stages form the basis for selecting leaders

Compare the influence of the revolutionary leadership on the french Essay

Compare the influence of the revolutionary leadership on the french and Russian revolutions - Essay Example This discourse seeks to compare the influence of revolutionary leadership on French and Russian Revolutions. An analysis of the French Revolution clearly shows that the revolution occurred mainly as a result of poor leadership though the economy also played a part in its establishment. In this respect, historians reveal that in the 1780s just before the beginning of the French Revolution, the leaders of the country made a terrible mistake by allocating a large portion of the budget to finance the lavish estate of King Louis XVI at Versailles (Lucas 1973, p. 86). Surprisingly they did this despite the fact that many French citizens were suffering as the majority were not able to put food on the table. At the same time, the leaders allowed the country to operate without a central bank and paper currency and utilized antiquated tax system that only taxed the poor who had no money with which to buy even food. The continued poor leadership demonstrated by the top leaders of the country angered the French poor comprising mainly of the peasants who started to protest against poor leadership. The angered peasants reportedly invaded the Bastille in search of guns to use against the oppressive leaders. The invasion of Bastille resulted in a revolt against the king all over France. The revolt continued throughout 1789, resulting in the overthrow of King Louis (Lefebvre 2005, p. 34). It was after his toppling that the French established a democratic government. The Declaration of the Rights of Man doctrine was established after that, serving as the ground for the revolutionary French leaders. The French Revolution also resulted in the establishment of a government consisting of three arms, namely the executive, judiciary, and legislature. Under the new system of government, the executive was still headed by the King though the King only served as a figurehead with no real power. Similarly, the chaotic Russian

Southern Culture Class What direction is the South heading in Assignment

Southern Culture Class What direction is the South heading in Politically - Assignment Example The southerners have maintained their conservativeness into modern day politics. Southern states have been known to support Republican presidential aspirants since they consider them conservative. For instance in the 1980 elections, the Southerners supported Ronald Regan who supported the conservative movement. Regan’s economic and foreign policies supported ant-communism. George W. Bush created a new generation of conservatives, following his success in the 2000 elections. The southerners supported his policies, which included the 10-year tax reduction policies. Other conservative elements celebrated during his leadership, included invasion of Afghanistan and Iraq (Facing South Web). In 2008, Barak Obama won the presidency under the Democratic Party ticket. However, the southerners supported John McCain the republican presidential aspirants. The trend of voting and support for conservative parties among the southerners indicates the conservative trend in the southern states p olitics. The Tea Party Movement, which originated from the southern states, also indicates the conservative aspect of southern politics. The Ashe county of North Carolina is also included in the southern voting bloc. A large section of North Carolina falls in the Bible belt, which has been described as one of the most conservative

Sodium Thiosulphate and Hydrochloric Acid Coursework Essay Example for Free

Sodium Thiosulphate and Hydrochloric Acid Coursework Essay In this experiment I will be seeing how the concentration of Sodium Thiosulphate, Na2S2O3, and Hydrochloric Acid, HCl, affects the rate of the reaction. In this reaction the solution turns milky yellow as sulphate is displaced and forms a solid precipitate. Na2S2O3 (aq) + 2HCl (aq) - 2NaCl (aq) + H2O (l) + SO2 (aq) + S (s) The Rate of a reaction can be represented as: ?concentration and so is the time ? time taken for the reactants to be used up. Therefore I will be investigating if either: Rate ? [Na2S2O3]x or/and Rate ? [HCL]Y where X and Y are the orders of the reaction. To calculate the rate equation and orders of the reaction I am going to use the log function: As Rate ? [Na2S2O3]x and Rate ? [HCL]Y Rate = k1 à ¯Ã‚ ¿Ã‚ ½ [Na2S2O3]x Rate = k2 à ¯Ã‚ ¿Ã‚ ½ [HCl]Y Take logs logRate = logk1 + X log[Na2S2O3] logRate = logk2 + Y log[HCl] eq. of line Y = C + M X Y = C + M X This shows how the power, and order of the reaction, can be found by drawing a graph of logRate against log[concentration] and the gradient of the line will give the order of the reaction. The two equations can then put together to give an overall rate equation: Rate = k à ¯Ã‚ ¿Ã‚ ½ [Na2S2O3]x[HCl]Y Experimentally I will be changing the concentrations of each the reactants independently and then calculating the rate for each concentration. From these rates I will be able to draw a log graph of rate against concentrations and from my calculation I can find the orders for each of the reactants. Variables The independent variable in the experiment is the initial concentrations of Sodium Thiosulphate and Hydrochloric Acid. I will be changing this variable and seeing how it affect the time taken for the reaction to take place and therefore how the concentration affects the rate of the reaction. However as only one variable can be changed I will keep one reactant constant whilst changing the other to get a fair set of results. This will show me the affect of each reactant on the rate independently. The dependent variable is the one that will be monitored in the reaction. The dependent variable is the time taken for the reaction to take place which can be used to calculate the rate of the reaction. The method I will be using is by seeing how long it takes for a black cross underneath the conical flask to disappear which will be the point in all the reactions where the concentration of the sulphur precipitate is equal and so will the rate can be fairly calculated. To reduce errors I will need to use my preliminary results to find a volume that will give a long enough time to measure accurately, but not too long to affect the rate which is calculated by dividing initial concentration by time. These graphs show how if the time taken for the reaction to reach a specific concentration is too long it will not be a true reflection on the actual initial rate of the reaction. The first variable that must be controlled is the temperature of the reactions. This is because temperature will affect the rate of the reaction as a higher temperature will cause an increase in the rate. If the temperature varies between reactions it will have an affect on the results. To try and insure the same temperature is used I will have all reactants at room temperature and carry out all the reactions in one lesson. Another control is the the volume of reactants used and the depth of the solution. If this is changed the amount of precipitate that will need to be observed through will change and therefore the concentration at which the cross disappears will be different. To control this the same volumes will be used and the same conical flask will be used and therefore the depth will be the same. Similarly the cross used will need to be the same as a thicker cross would mean it will disappear at a different concentration of sulphur and the results will not be fair. Finally I w ill not shake or move the conical flask once the reactants have been put together as this again might affect the rate of the reaction. Equipment 1. 200cm3 of Na2S2O3 1. 200cm3 of HCl 2. 10 x 50cm3 beakers 3. 2 x Graduated Pipettes 4. Conical Flask 5. Stopwatch Method 1. Start by making the concentrations, using a graduated pipette measure out the correct volumes of Sodium Thiosulphate and put into 5 small 50cm3 beakers. Then add the corresponding amounts of distilled water and label with the correct concentration. 2. Secondly draw a black cross onto a piece of paper which is no bigger than the base of the conical flask, place the conical flask on top of the flask. 3. Using another graduated pipette, place 25cm3 of 2M hydrochloric acid into the bottom of the conical flask. 4. Whilst standing above the conical flask, looking directly down, simultaneously pour the first concentration of Na2S2O3 into the conical flash and start the stopwatch. 5. Keep observing and when the yellow precipitate causes the cross to completely disappear stop the stopwatch. 6. Record the time taken, wash out the conical flask thoroughly and repeat from step 3 but using the next dilution until all the concentrations have been reacted and recorded. 7. Repeat all results and average times. 8. Secondly replace the Sodium Thiosulphate with the HCl and copy above steps by measuring out correct concentrations and place into 5 more 50cm3 beakers. 9. This time add 25cm3 of Na2S2O3 into the bottom of the conical flask before recording the time taken for the cross to disappear again, for all the concentrations. 10. Repeat all results again for HCl concentrations. Initial Rates can then be calculated. Dilution Tables Na2S2O3 Concentration / moldm-3 Na2S2O3 (1M) / cm3 Distilled Water / cm3 1.0 20 0 0.8 16 4 0.6 12 8 0.4 8 12 0.2 4 16 HCl Concentration / moldm-3 HCl (2M) / cm3 Distilled Water / cm3 2.0 20 0 1.6 16 4 1.2 12 8 0.8 8 12 0.4 4 16 Safety Points As concentrated Hydrochloric acid will be used make sure eye and hand protection is worn. In case of contact, immediately flush skin with plenty of water for at least 15 minutes and with eye contact get medical attention immediately. Sulphur is also present so make sure the room is well ventilated to allow fumes to escape. Take care with glass wear, such as pipettes as they are fragile and may break easily. If broken clear up all glass immediately. Time Taken for Cross to Disappear / s Concentration of Na2S2O3 / moldm-3 1 2 Average Rate / moldm -3 s -1 logRate / log moldm -3 s -1 logconc. / log moldm-3 1.0 9.21 9.46 9.34 0.107 -0.971 0.000 0.8 13.71 14.00 13.86 0.072 -1.142 -0.097 0.6 17.43 17.21 17.32 0.058 -1.237 -0.222 0.4 23.66 22.71 23.19 0.043 -1.367 -0.398 0.2 49.78 50.12 49.95 0.020 -1.699 -0.699 Time Taken for Cross to Disappear / s Concentration of HCl / moldm-3 1 2 Average Rate / moldm -3 s -1 2 7.25 9.47 8.36 0.120 1.6 9.03 9.09 9.06 0.110 1.2 8.88 8.76 8.86 0.113 0.8 9.09 8.42 8.76 0.113 0.4 9.37 8.67 9.02 0.111 Analysis After drawing a graph of logRate against logConcentration and using the calculations in my plan, the gradient of the line gave me a value of 0.957 which taking into account experimental error shows the order of the reaction of Sodium Thiosulphate is 1. Also when carrying out the investigation for how the rate changes with the concentration of HCl there is no noticeable change in rate when the concentration varies. Therefore I didnt draw a graph, as the table shows HCl concentration doesnt affect the rate of the reaction and must be zero order. I can therefore deduce that the rate equation for this reaction is: Rate ? [Na2S2O3]1 and Rate ? [HCL]0 Rate = C x [Na2S2O3] where C is a constant which is proportional to the rate constant. The reason why the actual rate constant, k, can be calculated is because in the experiments the change in concentration cannot be calculated. However this always the same value as it is the concentration at which the cross disappeared and therefore the rate was proportional to 1/time. The intercept of the graph is equal to logC, -1.02, therefore C = 10-1.02 = 0.095s -1. To conclude the results show that the rate of the reaction between Sodium Thiosulphate and Hydrochloric Acid is directly proportional to the concentration of Sodium Thiosulphate. This gives evidence to the mechanism of the reaction. In a most reactions the mechanism is not made up of one step but a series of intermediate stages where molecules form and break down. Each of these steps will have a rate which is due to how many molecules are colliding. For example if 2 molecules must collide to for one product the reaction will be 2nd order. However the overall order for the reaction cannot be calculated using the stoichiometry in the overall equation. This is because the rate is determined by the rate of the slowest step of the mechanism, known as the rate determining step. In this reaction although 2HCl molecules are needed for the reaction to take place; however from the kinetics that I found HCl has no effect on the rate and is zero order. Therefore the slowest step in this reaction is the breakdown of 1 Sodium Thiosulphate molecules as the reaction is 1st order. Evaluation I feel the results I obtained allowed me to draw a graph and come to valid conclusions and be confident about calculating the order and rate equation for this reaction. I didnt have any obvious anomalies from my graph however there are some variations that meant I couldnt calculate a rate of exactly 1. Also from my table of results for changing the concentration of HCl, where all the rates must be the same for difference concentrations, there is a anomaly with the 2.0moldm-3 concentration. A limitation of my procedure was the way in which the rate was calculated using the disappearing cross method. This involves human judgement rather than a qualitative value that can be used to calculated the rate. There will also be an accuracy issue as there is a reaction time in realising the cross has disappeared and stopping the stopwatch. Another limitation of the procedure at the start of the timing and I had to add the chemicals together and start the stopwatch. This again causes an error in the actual time period taken for the cross to disappear. Another error is in the variation of temperature. As well as environmental variations in temperature the reaction was exothermic and heat is produced. When the temperature increases the k constant will increase, this is because the molecules have more kinetic energy and there is a higher probability that they will collide and react. This means its is hard to control this factor which is affecting the rate of the reaction. There are also many accuracy errors caused by percentage error in measuring. There is a time error in the time taken when the cross disappears and the delay in stopping the time. When using the graduated there was an error of 0.05/20 = 0.25% error, human reaction time is about 0.2/9.34 = 2.1%. To reduce this error I would choose another method of measuring the rate. Instead of using the cross method I would use a light intensity machine that could measure the change in colour over a period of time and stop and start timing when it had reach a certain value. This quantitative method of measuring should make the results more accurate. To control the temperature I could use a large water bath which could control the temperature throughout the reaction. Another method that could be used is to measure the products formed. The easiest would be using a gas syringe to measure the amount of SO2 formed. This again would give a more quantitative results and increase the accuracy and reliability .

Ionising Radiation Treatment for Food Preservation

Ionising Radiation Treatment for Food Preservation Xinhao DAI Introduction (principles how it works) Irradiation (gamma rays, electrons or X-rays) is applied to foods for promoting food safety and eliminating and reducing pests that are harmful to plants and plants products ((EFSA), 2011). The first use of food irradiation occurred in 1957 in Germany, in which a spice manufacturer in Stuttgart started to improve the hygienic quality of its products by irradiating them with electrons, using a van de Graaff generator. After some hesitations whether to grant permissions for marketing irradiated food, the International Project in the Field of Food Irradiation (IFIP) was created in 1970, aiming to carry out a worldwide research program on the health safety of irradiated food (Diehl, 2002). The committee concluded in 1980 that the irradiation of any food commodity up to an overall average dose of 10kGy presented no toxicological hazard and no special nutritional or microbiological problems (WHO, 1981). The International Consultative Group on Food Irradiation (ICGFI) was created in 1983, now supported by 45 member countries, and provides publications on the safety of irradiated food, the effectiveness of food irradiation, commercialization of the process, legislative aspects, control of irradiation facilities, and acceptance of the information on food irradiation(Diehl, 2002). As ionizing radiation passes through food, it creates a trail of chemical transformations by primary and secondary radiolysis effects. The extent of chemical reactions induced by irradiation in food components depends on following variables: irradiation treatment conditions (absorbed dose, dose rate, facility type), presence or absence of oxygen, temperature as well as composition of food. The main reported radiolytic products are certain hydrocarbons and 2-alkylcylobutanones produced from the major fatty acids in food, and some cholesterol oxides and furans ((EFSA), 2011). Application to Food Preservation All irradiated foods are supposed to have a label (G.H. Zhou, 2010). The irradiation technology was promoted by the FAO in the Codex Alimentarius in 2003 and has been well accepted in 50 countries. Irradiation technology is used worldwide to sterilize medical devices and pharmaceuticals, preserve artefacts, process cosmetics, packaging and food, and enable material improvements in consumer and manufactured goods ((EFSA), 2011). The following types of ionizing radiations are covered by international standards of the Joint FAO/WHO Codex Alimentarius Commission and are therefore internationally recognized for the treatment of foods and permissible under Directive 1992/2/EC concerning foods and food ingredients treated with ionizing radiation: Gamma rays with energies of 1.17 and 1.33 MeV8 as emitted by the radionuclide cobalt-60 (Co-60) or gamma rays of 0.66 MeV as emitted by caesium-137 (Cs-137); Electrons (electron beams, E-beams) generated from machine courses operated at or below an energy level of 10 MeV; or X-rays generated from machine sources operated at or below an energy level of 5 MeV ((EFSA), 2011). The irradiation technology is highly efficient of inactivating bacteria, and the product is essentially chemically unaltered and the appreciable thickness materials, which can be used after packaging. It is non-thermal, thus it wont change the freshness and nutritional quality of the meat and meat products, though color change may occur due to the inherent susceptibility of the myoglobin molecule to energy input and alterations in the chemical environment.(G.H. Zhou, 2010). The radiation treatment results in no loss of thiamine, which is one of the least stable vitamins (Graham, 1998). Disinfestation of papayas and other exotic fruits (rambutan, lychee, star fruit, atemoya) by irradiation process in Hawaii for shipment to US mainland enabled Hawaiian exports to offer products with higher quality, instead of steam heating them for several hours (Diehl, 2002). Degradation products of parathion formed by irradiation seem to protect against a decline of antioxidant capacity and reduce polyphenolic loss. Ionizing radiation was found to be useful in breaking down pesticides residues without inducing significant loss of polyphenols (Issam Ben Salem, 2013). Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical, and color quality of vacuum-packed squid rings stored at 4-5  °C (Yeannes, 2012). Safety World Health Organization encourages the use of food irradiation, which is described as ‘a technique for preserving and improving the safety of food’ (WHO, 1988). However, the high radiation doses up to 25 kGy produced a statistically significant (p While inoising radiation being an effective method to reduce pathogenic E.coli O157: H7 in meat and poultry products (E. Mayer-Miebach and Schuchmann, 2005), Bacillus cereus LSPQ and Salmonella Typhi ATCC 19430 are radiotolerant bacteria (Samia Ayari, 2009). A recent research studied the effect of irradiation by dufferent irradiation types (gamma and electron beam), irradiation doses (1, 3, 7 and 10 kGy) and does rates (5kGy s-1 for electron beam and 0,4 1.85 kGy h-1 for gamma) on fifteen retail packaging materials. The results confirmed that irradiation-induced changes do occur in substances with the potential to migrate and that the safety of the finished packaging material following irradiation showed be assessed (M. Driffielda, 2014). Other study showed gamma-radiation did not affect the kinetics of plasticizer migration. On the contrary, electron-beam radiation produced shorter equilibration times for all food-simulating solvents tested at 40  °C. The values are far below the European Union restriction (1mg Kg-1 body weight) for ATBC and PVC. Thus PVC cling film may be used in food irradiation application in contact with aqueous foodstuffs (P.D. Zygoura, May 2011). Some studies indicate that at least some alkylcyclobutanones can induce DNA damage in vivo. No in vivo genotoxicity studies are available; however, the Panel considers a genotoxic hazard in humans unlikely. The only new contrary evidence was leukoenohalomyelopathy in cats, which have been fed mainly, or exclusively with highly irradiated feed (>25kGy). The finding has only been reported with cats, dogs consumed the same pet food did not show the disease in one report. A clear mechanistic explanation in terms if risk assessment has not been established yet ((EFSA), 2011). Suitability Due to the opposition from some very influential anti-irradiation activist groups an the uncertain about the acceptance of irradiated commodities by consumers, for many years, only spices and seasonings are still being irradiated worldwide on a significant scale. The irradiation of meat and meat products in USA requires prior approval not only by FDA, but also by US Department of Agriculture’s Food Safety and Inspection Service (USDA/FSIS) (Diehl, 2002). Conclusion The ionizing radiation works by passing through food, creating a trail of chemical transformations by primary and secondary radiolysis effects. The irradiation technology can be used on fruits, vegetables, meat products, and spices. It is highly efficient of inactivating bacteria, disinfestation with minimum influence of nutritional factors of food to achieve longer shelf life and better food quality. However, some studies showed migration of some packaging material with aqueous foodstuff after irradiation. The development and permeation of ionizing irradiation become very slow due to vocal anti-irradiation activist groups and uncertain about the acceptance of irradiated commodities by consumers. References (EFSA), E. F. S. A. 2011. Scientific Opinion on the Chemical Safety of Irradiation of Food. EFSA Journal, 9. DIEHL, J. F. 2002. Food irradiationFpast, present and future. Radiation Physics and Chemistry, 63, 211-215. E. MAYER-MIEBACH, M. R. S., U. ESCHRIG, L. DENIAUD, D.A.E. EHLERMANN, SCHUCHMANN, H. P. 2005. Inactivation of a non-pathogenic strain of E. coli by ionising radiation. Food Control, 16, 701-705. G.H. ZHOU, X. L. X., Y. LIU 2010. Preservation technologies for fresh meat – A review. Meat Science, 86, 119-128. GRAHAM, W. D., STEVENSON, M. H., STEWART, E. M. 1998. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast  meat. Journal of the Science of Food Agriculture, , 78, 559-564. IRENE GALA ÃÅ' N, M. L. G. A. M. D. S. 2011. Effects of ionising irradiation on quality and sensory attributes of ready-to-eat dry fermented sausages enriched with folic acid. International Journal of Food Science and Technology, 46, 469-477. ISSAM BEN SALEM, S. F., HAITHAM SGHAIER, MEHREZ BOUSSELMI, MOULDI SAIDI, AHMED LANDOULSI, SAMI FATTOUCH 2013. Effect of ionising radiation on polyphenolic content and antioxidant potential of parathion-treated sage (Salvia officinalis) leaves. Food Chemistry, 141, 1398-1405. M. DRIFFIELDA, E. L. B., I. LEONA, L. LISTER, D.R. SPECK, L. CASTLE AND E.L.J. POTTER 2014. Analytical screening studies on irradiated food packaging. Food Additives Contaminants, 31, 556-565. P.D. ZYGOURA, E. K. P. A. M. G. K. May 2011. Effect of ionising radiation treatment on the specific migration characteristics of packaging–food simulant combinations: effect of type and dose of radiatio. Food Additives and Contaminants, 28, 686-694. PANAGIOTA D. ZYGOURA, E. K. P., MICHAEL G. KONTOMINAS 2011. Migration levels of PVC plasticisers: Effect of ionising radiation treatment. Food Chemistry, 128, 106-113. SAMIA AYARI, D. D., MATHIEU MILLETTE, MOKHTAR HAMDI, MONIQUE LACROIX 2009. Changes in membrane fatty acids and murein composition of Bacillus cereus and Salmonella Typhi induced by gamma irradiation treatment. International Journal of Food Microbiology, 135, 1-6. WHO 1981. WholesomenessofIrradiatedFood. Technical Report Series 659. Geneva: World Health Organization. WHO 1988. FoodI rradiation.A Technique for Preserving and Improving the Safety of Food. Geneva: World Health Organization in collaboration with the Food and Agriculture Organization. YEANNES, A. T. M. A. I. 2012. Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4–5  °C) storage. International Journal of Food Science and Technology, 47, 1550-1557.