Abstract
The paper discusses how over the last few years, North America and Europe have experienced alarming disease outbreaks amongst livestock. Arguably most notable of these is the outbreak of bovine spongiform encephalopathy (BSE), otherwise known as mad cow disease - an epidemic that was particularly damaging in Europe, involving the spread of disease from cows to humans through the latter's consumption of beef.

From the Paper
"Over the last few years, North America and Europe have experienced alarming disease outbreaks amongst livestock. Arguably most notable of these is the outbreak of bovine spongiform encephalopathy (BSE), otherwise known as mad cow disease - an epidemic that was particularly damaging in Europe, involving the spread of disease from cows to humans through the latter's consumption of beef."

Tags:beef, supply, chain

Abstract
In this article the writer discusses that the primary reasons for imposing bans on U.S. beef products concern health issues relating to hormone-treated beef products. The writer also looks at the potential for human consumption of potentially harmful beef products resulting from cattle diseases such as Mad Cow. The writer points out that there are some politically charged factors involved in this issue. Further, the writer maintains that the U.S. beef industry is the leading competitor in this industry in the global marketplace, but the agricultural industry in general has been adversely affected in years past because of arbitrary bans from key trading partners such as the European Union. The writer notes that such bans may be based on a number of factors, including cultural perceptions of quality, politically motivated initiatives and the potential threats represented by cattle-borne diseases such as Mad Cow that are amplified by urban legend and the mainstream media. The writer concludes that the importance of the European Union to U.S. exporters means that such bans will have to be justified by more than just cultural lip service in the future, and U.S. exporters are going to increasingly demand that the Europeans put their money where they mouths are - literally.

Outline:
Introduction
Review and Discussion
Background and Overview
Factors Influencing Trade Decisions for U.S. Beef Products
Conclusion

From the Paper
"From the perspective of the U.S. beef industry, the European Union's standard is simply a politically motivated trade barrier that provides no actual health protection for European consumers but rather serves to inflate for them; by sharp contrast, the European controversy is fairly longstanding and began during the 1970s when a series of health scares in Europe caused created an atmosphere in which the public was increasingly concerned about the potential side effects of eating beef products that had been treated with hormones. A number of stories in the European press linked the consumption of hormone-treated beef to hormone-related health problems and some of the accounts simply fueled the fires with increasingly skeptical European consumers."

Tags:mad, cow, disease, hormones, trade

Abstract
This paper explains that the dispute over beef hormones between the United States and the European Union has been ongoing for two decades, escalating to a ban on American beef treated with hormones, despite scientific studies supporting the fact that certain approved growth hormones posed no public health threat. The author points out that the pandemonium in the E.U. started in the early 1980s over synthetic hormone diethylstilbestrol (DES), which was banned in the United States in 1979 because of its links to cancer and birth defects, was detected in some imported baby food made with veal. The paper shows, therefore, that four European countries prohibited all hormone use in cattle, which eventually led to the ban of American beef. The paper relates that the core of the difference is that American consumers and authorities have embraced technological breakthroughs relating to foodstuffs; whereas, the Europeans tend to shy away from such advancements: In the end, the beef hormone dispute appears to be at a stalemate.

From the Paper
"The use of certain growth hormones in the American beef industry was a common occurrence in the 1970s and 1980s. American farmers saw the immediate benefits of growing beefier beef cattle and enthusiastically accepted the practice. The growth hormones, used by the United States, are actually a pellet that is implanted under the animal's skin, behind the ears. This time-release capsule slowly releases the hormones over the period of several weeks, during significant stages of growth. The cost effectiveness of this process is significant"

Tags:decades, ban, des, culture, stalemate

Abstract
This paper presents a formal biology laboratory report. It presents a procedure that was devised to remove all bacteria from a chicken wing. It begins by discussing the bacteria that can be present on chicken wings and the possible solutions to the problem. The paper then reports on a test for the efficacy of certain antibiotics on the bacteria of the untreated wing.

Table of Contents:
Abstract
Introduction
Materials and Methods
Study Organisms
Treatment Of Choice For Elimination Of Bacteria From A Chicken Wing
Serial Dilutions Of Washes From Both Wings
Gathering Of Bacterial Cultures From Both Wings
Effects Of Various Antibiotics On Three Types Of Bacteria
Results
Control Agar Petri Plate
Treatment Agar Petri Plate
Antibiotic Disk Results
Chicken Wing Bacteria
Discussion
Appendix

From the Paper
"It is important to remove all bacteria, such as salmonella, from raw foods to avoid any foodborne diseases. Four serial dilutions were created in microfuge test tubes for a control chicken wing and a treatment chicken wing. The treatment chicken wing was treated using vinegar, salt, and heat. Cultures from each microfuge test tube were streaked on two different agar plates and left to reproduce, incubated at 30o Celsius for 22 hours. The proposed treatment of the chicken wing proved to be 100% effective producing no visible colonies on the agar plate. Four antibiotics - penicillin, streptomycin, tetracycline, and chloramphenicol - were used to treat E. coli, M. luteus, and chicken wing bacteria. The bacteria cultures were smeared on three different Petri dishes, and divided into four quadrants where antibiotic disks were placed. After 22 hours of incubation at 30o Celsius, diameters of the rings of clear agar around each antibiotic disk were recorded. Chloramphenicol produced the largest diameter on all three Petri dishes, while penicillin proved to work best on gram-positive bacteria. The bacteria on the chicken wing were gram-negative and most resistant to tetracycline."

Tags:laboratory, experiment, chloramphenicol, tetracycline, penicillin

Abstract
The paper discusses how the beef industry is the largest sector in American agriculture and has many detrimental effects on the environment. Americans typically eat large quantities of red meat and consequently have a high rate of heart disease and obesity. The paper includes statistics from the American Heart Association, the Center for Disease Control and the World Health Organization. Furthermore, it shows that working conditions in meatpacking plants are among the most dangerous of any industry in the country. This paper also examines the inhumane treatment of cattle. Lastly, it provides alternatives and solutions for the environmental and human health problems associated with beef production, including pasture-based farming and grassfed beef.

From the Paper
"T-Bone, Porterhouse, Ribeye, Skirt Steak, Center-cut Sirloin, Chuck Roast, Tenderloin any one of these items could rightly bear the title of "All-American Entree." Or how about a steamy rack of ribs, smothered in hickory-smoked barbeque sauce Prime rib, with a little horseradish and a baked potato on the side Meaty five alarm chili topped with Monterey jack The American taste for beef knows no bounds. Each year, the US produces more beef than any other nation in the world, consuming an average of 116.7 lbs per capita. Compared with an average of only 68.4 lbs of poultry, and 47.8 lbs of pork per capita eaten each year in America, it is fair to say that we have a cultural preference toward eating cows. No other country boasts menu items like the 1 lb hamburger topped with cheddar, swiss, and grilled onions at Fuddrucker's Restaurants, or the 72-ounce top sirloin at the Big Texan Steakhouse in Amarillo, TX. Finish it, and they'll pick up the tab for you. With this kind of love for beef, it is no wonder the US red meat industry produced 26,492 lbs in 1999, making it the largest sector of our agricultural economy. But beef doesn't stop at the table aside from gelatin, beef by-products are used in pharmaceuticals, adhesives and anti-corrosives, just to name a few. A closer look at the mass production and consumption of red meat in America today reveals alarming situations both environmentally and in terms of human health. Technical developments in cattle-raising practices involve the use of hormones and antibiotics and consequently trying to push animals past their normal biological functions. Natural resources are taxed by beef production, and the broad picture illustrates a high degree of inefficiency. Modern meatpacking plants are not keeping pathogens out of the beef, and working conditions are far too dangerous. The entire system, from the ranch, to the feedlot, to the slaughterhouse, to the store, restaurant, and plate, is riddled with problems. It is time we find alternatives to help alleviate this American beef dilemma."

Tags:agriculture, dietary, disease, feedlots, grain, grazing, livestock, pollution, slaughterhouse, vegetarian

Abstract
This paper discusses the issue of how an international franchise copes with the speed at which international business and trade are growing. The paper examines the story of a simple American idea (Kentucky Fried Chicken) that became a popular domestic franchise and grew at a phenomenal pace. The Japanese franchise of Kentucky Fried Chicken is presented, and a number of options of how to deal with the rapid changes in the international market, are outlined. The paper offers a possible solution for continued and improved success of Kentucky Fried Chicken Japan.

From the Paper
"The most obvious transformation has taken place within the franchise field (which is really nothing more than a distribution system), where new organizational structures and international goals and desires are challenging managers to develop innovative constituency relationships. The idea of managerial constituencies is not a new one, and academic literature as far back as 1958 suggests that the manager has multiple obligations to multiple interest groups that include, but are not limited to, subordinates, superiors, fellow managers, stockholders and other financial stakeholders, and the local and global community (Schell & Marmer-Solomon, 1997)."

Tags:globalization, managers, american, corporation

Abstract
This paper describes an experiment conducted on a two-year old cocker spaniel to determine its food preferences. The paper reports that the study determined that dogs do exhibit food preferences, and in this case, have clearly shown a preference for beef hot dogs over chicken hot dogs. The paper describes the methodology and the details of the results. The paper points out that results of this study indicate that dog food not only should contain the needed vitamins and minerals but also should be gastronomically appealing to dogs so that pet owners will find little resistance when feeding them. The paper includes two tables.

Table of Contents:
Introduction
Methodology
Test Animal
Food Preparation
Feeding Session
Data Gathering
Results
Table 1. Amount of Beef or Chicken Hotdog Consumed in Grams
Table 2. Summary
Discussion
Conclusion

From the Paper
"During the first day of the study, it was observed that the dog had initially tasted almost equal portions of both the beef and chicken hot dogs, showing no outward preference for one over the other. During the second day of the study, the dog now preferred the beef hot dogs over the chicken, consuming twice the portion of the beef hot dog (55 grams and 45 grams of beef hot dog over 17 grams and 27 grams of chicken hot dog) during both feeding sessions. At this point, the researchers' fear that the dog would show no outward preference for either kind of hotdog were put to rest."

Tags:chicken beef, daily routine, weight, feeding bowls

Abstract
This paper discusses the bacterium Escherichia coli, the disease that it causes, and how humans can become infected with it. It reports on a test done to determine the percentage of grocery store beef and chicken contaminated with the bacterium and how much of the contaminated meat showed evidence of cytotoxicity and hemolytic activity.

From the Paper
"This paper discusses the bacterium Escherichia coli, the disease that it causes and how humans can become infected with it. It reports on a test done to determine the percentage of grocery store beef and chicken contaminated with the bacterium and how much of the contaminated meat showed evidence of cytotoxicity and hemolytic activity.
"Escherichia coli or E coli is a bacterium that commonly lives in the intestines of people and animals in a non-pathogenic form. (Lee Marks) E coli can..."

Tags:E. coli 0157:H7, hemolytic, cytotoxic, beef, chicken, materials and methods

Abstract
This paper begins with a discussion of the different food groups needed to maintain a healthy and full diet. The paper then suggests that the recent crises in meat supplies in the U.S., including mad cow disease and the chicken sicknesses, have led people to lean towards a more vegetarian diet. The writer also mentions other risks involved in meat eating, including heart disease and fat.

From the Paper
"The story of mad cow disease reveals a number of unpalatable facts about the beef industry. Heather Hiscox notes that the modern ranching industry has commonly added "animals, fish, poultry, pigs and blood - the remnants of butchered animals, cleaned, dried, ground into meal" to cattle feed. This practice has been adopted to increase production and keep costs low, as part of a larger dietary plan that includes the addition of vitamins and minerals, grains, and forages like hay and grass (Hiscox).
Notes Hiscox, "It used to be considered safe to feed meat and bone meal from sheep, cattle and other ruminant animals that chew their cud, but that ended with the mad cow crisis bin England." In this crisis, thousands of cows got mad cow disease through feed that was supplemented by sheep that were infected with a disease similar to mad cow disease. In 1997, Canada banned using meat supplements and bone meal from ruminants like sheep in cattle feed, and annual inspections of commission feed mills were instituted."

Tags:cow, mad, fat, proten, carbohydrate, vegetable, animal, beef

Abstract
This paper takes a look at the restaurant industry in Australia and the international food trends for the year 2008. The author looks at how staple foods of Australia such as beef has gone beyond the typical cuts and is now available in more choices such as wagyu cattle. The author also explores how and why top grade Spanish hams are now listed on many entree menus in Australia - clearly an indication of Spanish influence. In addition to analyzing why the consumption of chicken is increasing in Australia more so now than ever, the paper also analyzes the increased interest in Asian cuisine, noting that as Australians become more health conscious, Asian takeaway becomes a more viable option than fast food. All of these influences also result in a new trend of fusion food with which chefs in Australia are experimenting.

From the Paper
"The food service industry is traditionally defined as the sale of drinks and food for immediate consumption by the consumer. These can either be consumed on the premises that they were purchased from, or in eating areas that are designated and shared with other food service operators. This industry also includes takeaways transactions that are freshly prepared for immediate consumer consumption. The Australian food service industry is growing."

Tags:food industry, trends influences, international cuisine