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Food Risk Analysis
Introduction
Food is a source of energy and other nutrients for human life. But food can also become a vehicle for the elements of human health annoying that form a natural element that is now part of the meal and went to eat a certain way. In general, risks arising from food is often called "poisoning food. Risks can occur with elements of micro-organisms, chemical or natural. The disease is caused by the three elements are classified into three types, namely:
1. diseases with food caused by microbes that contaminate food and entering the body can live and multiply, and cause an infection of the digestive tract (food infection).
2. foodborne diseases caused by poison or toxin produced by microbes in food (Food poisoning). Genesis poisoning is not always accompanied by the entry of microbes in the body.
3. foodborne illness are not microbes, but chemicals and natural elements.
Microbiological hazards
Microbes are everywhere, in soil, dust, water or air. Most of these microbes are harmless, but many can also cause infections in humans and animals. Under certain conditions, microbes can multiply and infect the body's tissues and can spread from human to human, animal or animal contagious animal to human or otherwise, directly or through food. The food is toxic, as it has been contaminated by some microbes, and microbes that can produce toxin sufficient to harm consumers
Bacterial Infections
The food is generally the source of infection and food poisoning bacteria in foods are classified as low acidity, such as meat, eggs, milk and its products. Y including bacteria that cause foodborne infections, including Salmonella, Clostridium perfringens, Vibrio parahaemolyticus, Escherichia coli, Bacillus cereus, and Vibrio cholerae.
Salmonella
Salmonella can be found in food due to contamination. Some pollution sources are animal waste during cutting, feces, or wastewater contaminated with salmonella. Pollution may also occur indirectly, such as Salmonella contamination of food by human hands and tools.
Salmonella in poultry and egg flies, mice and cockroaches. Turkeys, ducks and geese can be infected by different types of Salmonella in feces, eggs and so on. such as egg powder eggs and liquid egg products, need special attention because of the potential source of Salmonella. Other foods contaminated Salmonella is often fish meat, milk and processed products such as sausages, ham, smoked fish, fresh milk, ice cream, chocolate milk.
Salmonella poisoning symptoms include fever, headache, diarrhea and vomiting. The incubation period of 5-72 hours usually 12 to 36 hours after eating foods containing Salmonella.
Clostridium perfringens
Diseases caused by these bacteria is gastroenteritis (intestinal disorder), with symptoms such as abdominal pain, diarrhea, and training toxic gases released in the gastrointestinal tract. The bacteria are relatively sensitive to heat and can be deactivated at 60 ° C for 10 minutes. Symptoms occur within 8-24 hours after consumption of foods containing these germs.
Clostridium perfringens are dispersed in the chicken and meat cooked. Other foods may be contaminated with fish, poultry, dairy, dry foods, soups, sauces, spices, jelly, sauce spaghetti, pasta, flour and soy protein.
Vibrio parahaemolyticus
Outbreak of gastroenteritis caused by Vibrio parahaemolyticus common in Japan, because of the habits of people infected fish and other seafood is raw. Seafood such as fish, shellfish, crabs and shrimp are common foodstuffs infected with Vibrio parahaemolyticus.
The incubation period of 2-48 hours usually 12 hours. The symptoms are abdominal pain, diarrhea (watery and contain blood), nausea and vomiting, mild fever and headache. Patients recover after 2-5 days.
Escherichia coli
These bacteria normally (komensal) present in the intestinal tract and / or young children and adults, and that number could reach 109 CFU / g. These bacteria are known as microbial indicators of fecal contamination and are divided into two groups, namely, free of pathogens and pathogens. There are four groups of causes of disease diarrhea, ie, EPEC (Escherichia coli Enterophatogenic), ETEC (Enterotoksigenic Escherichia coli), EIEC (enteroinvasive Escherichia coli) and VTEC (Escherichia coli producing verotoksin).
The disease caused by EPEC group is accompanied by vomiting, watery diarrhea and fever. Diarrhoea is often cured, but can cause chronic enteritis protracted EPEC that interfere with growth. EPEC is usually associated with babies and children under 3 years.
The disease caused by ETEC is watery diarrhea with abdominal cramps, fever, malaise and vomiting. In forms severe infection by ETEC may produce a clinical picture resembling diarrhea caused by V. cholerae, the stools of rice water. ETEC is a major cause of infant diarrhea in developing countries and diarrhea in people traveling in winter weather with the standards of hygiene tropical hygiene standards are low.
EIEC causes basal group often seem clinical diarrhea caused by Shigella. Initially, diarrhea Acute watery with fever and stomach cramps, continues to stage colon (large intestine) with blood in the stool and mukoid. Not all infections EIEC phase continues until the colon, so the blood is not always detected in feces. EIEC attack colonic mucosa and multiply in the spread from cell to cell to neighboring cells after the cells are infected by lysis.
VTEC causes hemorrhagic colitis (HC) and hemolytic uremik (HUS). HC Symptoms usually begin with abdominal pain and diarrhea water, followed by bloody diarrhea, without fever in general. Well bloody diarrhea or no, followed by the appearance of hemolytic uremic syndrome. HUS occurs in all ages, but more common in children. VTEC is the tool of the intestines of cattle and other animals.
Contamination of foods from a manager food or an employee of contact with water containing human waste. The infection of healthy adults need a lower dose to 108 cells by food or contaminated water.
Bacillus cereus
Bacillus cereus causes gastroenteritis in humans. The symptoms of nausea, stomach cramps, watery diarrhea and vomiting for a day or less. Food is often contaminated serelia, flour, spices, starches, desserts, sauces and fried rice.
Vibrio cholerae
Vibrio cholerae causes cholera epidemic while the truck eltor eltor Vibrio cholerae causes the disease cholera. The way it works is by attacking the intestinal lining and causes diarrhea and vomiting. The transmission of these bacteria in water, fish and seafood
bacterial food poisoning
Type of bacteria that cause food poisoning is the bacterium Clostridium botulinum, Staphylococcus aureus, Pseudomonas and cocovenenans. Toxins produced by bacteria more resistant to heat than the bacterium itself.
Clostridium botulinum
Intoxication is caused by bacteria known as "botulism." The toxins can cause death. The symptoms start with acute indigestion, the nausea, vomiting, diarrhea, mental and physical weakness, dizziness and headaches, vision becomes two, difficulty swallowing and speaking, muscles are paralyzed and death is usually due to difficulty in breathing. In fatal cases, death can occur from three to six days.
Poisoning usually occurs in canned foods with low acidity. canned food that causes botulism is often sweet corn, beets, asparagus and spinach. Botulism can also occur in smoked fish.
Staphylococcus aureus
Symptoms of poisoning Staphylococcus aureus is a lot of saliva, nausea, vomiting, cramps, abdominal cramps, diarrhea with blood and mucus, headaches, cramps muscles, sweating, weakness, shortness of breath, body temperature below normal. These symptoms lasted 1-2 days, death is rare.
Especially the human nasal cavity contains many people suffer from sinusitis staph, as well as ulcers and sores are a potential source. dairy cow mastitis patients (infection of the udder) to transmit staphylococci in milk.
The bacteria S. aureus was introduced in food, you can extinguish the fire for cooking, but the toxins they produce can only be decrypted if the heat for several hours or heated to a temperature of 115 ° C for 30 minutes. The food is heated at this temperature, of course, will change the texture and damage are relatively high nutrient content.
Pseudomonas cocovenenans
bongkrekic poisoning is an illness of this type of poisoning by this bacterium. Pseudomonas cocovenenans often pollute bongkrekic Tempe. Tempe is bongkrekic meat coconut fungus Rhizopus oligosporus and fermented. In Tempe Failed and fragile, and Rhizopus oligosporus usually grow well the type of bacteria called Pseudomonas cocovenenans. The bacteria is what causes the formation of Tempe bongkrekic toxins and harmful if consumed by humans.
bongkrekic poisoning patients is characterized by hypoglycemia, seizures or seizure, and the unconscious. Patients with hypoglycemia usually died four days after consuming toxic bongkrekic Tempe.
Chemical Hazards
Food poisoning by materials
Food poisoning caused by micro-organisms other than soil, water, air, animals and humans can also be derived ingredients is natural to animals, plants and chemicals. Toxins are a natural food because it is toxic components of food, for example, poisonous mushrooms, toxic cassava, fish poison, jengkol, and so on.
Poison Mushroom
Mushrooms poison is sometimes difficult to distinguish edible mushrooms, while those unfamiliar with the characteristics of plants often take the wrong mushrooms poisonous mushrooms that cause food poisoning and can cause death.
There are several types of mushrooms that look like mushroom Amanita muscaria, which produce toxins and Amanita phalloides muskarin fungi, which produces toxins phallin. The incubation period is relatively quick 15 minutes to 15 hours. Symptoms of mushroom poisoning include abdominal pain, thirst arises, nausea, vomiting, diarrhea, body becomes weak, sometimes accompanied by tears and can lead death.
Jengkol
Derivative lobatum Pithecolobium Jengkol vegetables commonly used as emping jengkol as vegetable side dish and as a means lalap jengkol premiums. Jengkol can cause illness if consumed too. Jengkol have a distinctive odor that is not delicious. The cause of the poisoning is jengkolat acid. Jengkolat acid form roset glass needles, easily soluble in acid or alkaline, soluble in hot water, slightly soluble in water, which can cause airway obstruction urinary and renal failure.
Symptoms of poisoning is jengkol flatulence, nausea, sometimes accompanied by vomiting and unable to defecate. Pain originating (cramps) in height or around the navel and sometimes accompanied by convulsions. Jengkol little urine odor, sometimes mixed with red rice and white wash water in the urine, because they are red blood cells and white blood cells and jengkol severe intoxication can not urinate all, because the channel is blocked by acidic urine jengkolat glass.
Poison cassava
The cause of cyanide poisoning Cassava is in the leaves and tubers of cassava. Cyanide inhibited oxygen-carrying red blood cells. cyanide poisoning cassava poisoning symptoms are usually nausea, vomiting, dizziness, difficulty breathing and had to make a deep breath, rapid heartbeat, and has then fainted and could end in death.
toxic fish
There are several types of fish and sea water sweet found in bodies contain internal toxins that can cause death of the victim of poisoning. poisonous fish is the famous fish wrapper. Wrap Fish slightly rounded belly is not flat, teeth and jaws grow berendeng separated only by a small hole in the middle, thus resembling to four teeth. The cause of poisoning in fish ends toxic neurotoksin tetrodoksin (hysteria) is highly toxic and contained in the ovaries and liver. Symptoms of poisoning occur 30 minutes to several hours after eating poisonous fish in the form of a tingling sensation around the mouth, thumbs, fingers and toes, and often followed by numbness in the legs, joint pain, itching, sweating, nausea, vomiting, paralysis of respiratory muscles can lead to shock and death.
Coquille St. Jacques, shrimp toxic
Some types of oysters are known to contain toxins that attack the nerves (neurotoxins) and these toxins are not destroyed by heat. Symptoms of poisoning Acute occur 5 to 30 minutes after eating seafood may also occur 24 to 48 hours after eating shellfish or shrimp apparently poisoned. Symptoms of poisoning can be seen with a tingling sensation around the mouth, nausea, vomiting, stomach torsion, muscles weaken, the body was paralyzed and could result in death due to respiratory problems.
Food Poisoning Heavy metal
Heavy metals in food due to contamination at the time of planting, maintenance, post-harvest storage and processing. Contamination can also occur through food containing metal surface erosion and dangerous experience.
Poison mercury compounds (Hg)
Mercury poisoning can occur due to the elimination of industrial wastes containing mercury in the sea or rivers and fish and pollution as living in sea water if the river water is used as a source of drinking water without removing water from the treatment of mercury poisoning can cause chronic mercury. Mercury poisoning can also occur through the use of fungicides that are not in accordance with the instructions, and contamination of foods such as rice, meat, or use of fungicides in error because the label is not clear.
Symptoms of mercury poisoning is a burning sensation in the mouth, metallic taste, lots of drool and thirst abdominal pain, vomiting, loose stools containing blood, but weak rapid pulse, pale legs, low, decreased vision, coma and death at the scene.
copper poisoning
Copper and bronze metal used widely used in packaging or utensils as saucepans, kettle, and the tank to drink. If acidic foods or processed in the container carbonate copper, a copper metal is eroded and dissolved in foods that can cause poisoning. Copper as a chemical compound used in fungicides and oksiklorida insecticides and copper sulfate and copper compounds can cause toxic effects when mixed with food, because that spraying is not desirable that the instructions leave a lot of food waste.
The incubation period is relatively fast for an hour or less. Symptoms of copper poisoning are headache, cold sweat, weak pulse, sweet taste and odor presence metal in the mouth, vomiting, abdominal pain, diarrhea, convulsions and coma.
Arsenic Poisoning
Arsenic widely used as an insecticidal compound, mixed with arsenic trioxide chromium oxide and copper pentoksida. Arsenic can cause poisoning in storage or spraying of insecticides that are not in compliance with instructions. Symptoms of arsenic poisoning occur usually ½ – 1 hour of arsenic poisoning. However, can also occur within a few hours, especially if the food poisoning. Symptoms of arsenic poisoning are vomiting, diarrhea and may end with death.
zinc poisoning
Kitchen utensils in tin or steel galvanized metal poisoning can cause erosion and dissolved zinc in foods. period Incubation of zinc poisoning from about 1 hour. Symptoms of poisoning include headaches zinc, drooling, thirst, vomiting and diarrhea.
Poisoning antimony (antimony)
antimony poisoning can occur because the pot is a metal alloy containing antimony. Foods that contain acid can erode and dissolve the antimony in food. The incubation period several minutes to several hours. Symptoms resulting from antimony poisoning are headache, vomiting, cramps and fainting.
Cadmium poisoning
The food and beverage poisoning by cadmium compounds is due to the surface of food containers lined with cadmium eroded and dissolved in food. The incubation period of 1 hour less. The symptoms caused by cadmium poisoning is a pale vomit, convulsions, fainting and can cause death.
Fluoride poisoning
Fluoride poisoning can occur due to insecticide residues in food because of the spraying. Insectisida containing sodium fluoride is a mixture of boric acid dihydrate pentoksida arsenic, sodium dichromate and sodium borate pentahydrate tetra. The incubation period is about 1 hour or less. Because the symptoms of fluoride poisoning pale, vomiting, convulsions, fainting and ends with death.
Cyanide poisoning
Cyanide poisoning can occur because the compound material containing cyanide bright silver and attached to the hand that can contaminate foods that cause food poisoning. The incubation period between 35 minutes and 6 hours. Symptoms caused by cyanide poisoning include fatigue, cold sweats, nausea, vomiting, diarrhea, perhaps until death.
Lead poisoning
Lead is used in alloys of metals such as tin, welding, a compound widely used as insecticides for fruits and vegetables. Use cooking utensils that contain lead can cause poisoning, and erodes and dissolves the metals in foods. The incubation period for 30 minutes. Symptoms that may be caused by poisoning lead are headache, vomiting and possible death.
Nitrite poisoning
Nitrite is used otherwise than as a preservative in meat and also gives a red color. nitrite poisoning may result from use over the limit maximize the use, abuse and accidentally mixed because of neglect and ignorance. Symptoms of poisoning nitrite may do with low blood pressure suddenly nausea, vomiting, chills, convulsions, lips and fingers turned blue collapse and death.
Pesticide residues
Pesticides are widely used to protect plants and crops, but can cause food poisoning / Contaminated food and the environment because of residue left behind. Directly or indirectly, due to pesticides can contaminate inhalation by breathing or digestion of food and drinking water. Water pollution can occur because the rest of pesticides or spraying the marshes or rice fields.
The first symptoms of the patient was anxious, headaches, fatigue, muscle contractions and spasms. more likely to disrupt the functioning system of the brain that is neurotoxic.
Prevention
Some things you must do to prevent poisoning Food is the use of strict hygiene standards. In aesthetics, good food is the food that was to be prepared in sanitary conditions. The purpose of food hygiene is to prevent microbial contamination of food causes food poisoning and prevent the multiplication of microbes cause food poisoning.
Food poisoning is caused by three sources of ingredients man food and environment.
Humans
This person must be done to prevent contamination food must wash hands before food processing because bacteria S. aureus can bind to the surface of the skin.
Proper hand washing may reduce the risk of transmission of Salmonella and C. perfringens in feces to food. In food companies have rules that require employees to wash their hands after smoking, coughing, sneezing, and after using a handkerchief.
In compliance with the standards food hygiene, facilities for hand washing sinks must be equipped with hot and cold water, soap, toothbrush nail dryer, fabric or hand. In addition, workers should not wear jewelry and long fingernails, must wear protective clothing is always washed regularly head covered with a cloth and health care.
Environment
A clean environment to promote health, which in addition to the kitchen to watch out for cleaning, processing equipment should always be washed regularly. Washing is best done using a tank containing washing detergents, wash tub of cold water containing a disinfectant bath water and rinse. Rinse temperature should be between 77 to 100 oC.
Buildings should be designed with either the wall or floor must be easy to clean, but there must be adequate ventilation.
Food
handling of food must be made with caution. Meat (beef, lamb) and poultry should be cooked perfectly to pathogenic bacteria and spores die. The cooking time should be sufficient to achieve the temperatures that can damage bacteria and spores. If food is stored in warm conditions before serving, then the temperature must be above 63 deg C, not breed bacteria. Meanwhile, on a cold plate, the temperature is below 10 ° C until use.
If food hot will be presented later, must be cooked quickly before it is placed in the refrigerator. Food should not be directly inserted into the refrigerator because heat will be transferred to other foods stored and bacteria multiply.
Some foods such as canned foods, dry foods should be stored in a refrigerator because cooling is a method to control microbial growth. Nearly all pathogenic bacteria can be played slowly at temperatures below 10 º C, because food is stored in the refrigerator safely.
Meat and fish should be stored in the coldest part of refrigerator freezer. As for fruits and vegetables fresh or stored at temperatures slightly above the bottom of the refrigerator. Raw foods should be separated by processed foods (which Sudak cooked) to prevent cross contamination of bacteria that cause foodborne illness.
Disbursement of frozen food (meat or fish) must be done carefully, which allows you to defrost foods at low temperatures, preferably in the refrigerator. Do not dissolve in hot water, because promoting microbial growth.
To carry out an investigation investigation is required of a system of research rather than on the human resources support and a good laboratory. Good research will provide significant results, so that research can cause poisoning and confirmed that the errors due to accidental poisoning handling that can be used as a guide for improving a process or policy on the treatment or handling of food a similar incident never happens again.
Intoxication Food System Research
Poisoning investigation system is necessary to clarify that schools are responsible Research and authority held by these institutions and to be taken. The research team should consist of a group of people from various institutions in the initiative by a competent person. The team shall obtain information on the objectives, procedures and programs the importance of research skills must be perfected to carry out the role and functions and during the investigation.
In addition to the team and establishing the rights and responsibilities clear need to develop an operational procedure and accepted by all parties, a reference laboratory with the capacity to analyze known and, if necessary, the expert group as a resource. It is important to establish that which moves in case of poisoning is reported, which conduct the interviews, which is entitled to retain the samples of a suspected case of poisoning, or even to take samples for clinical research. In these systems, there should be advertising service to provide a adequate explanation and did not mention the incident of food poisoning. In addition, research should also be published in the search form science in the scientific literature to learn the material.
Research
poisoning Search for food specially designed to reduce the cause of the poisoning, food poisoning can be caused by the thousands strains of bacteria and various microbial toxins or chemical materials that intentionally or not correspond to a chain of food production processes upstream (extraction) of intermediate (processing, packaging, etc.). In carrying out the activities of candidates in order to reduce the cause of poisoning is done through interviews laboreatorium mapun objective analysis
Interviews with victims of the poisoning is a strategic step that could lead a team investigating the cause of poisoning most likely. Therefore, in addition to complying with the rules of interviewing techniques to obtain results really possible, the content of the survey interviews intoxication should also contain questions that are relevant and can lead to a variety epidemiological data for analysis as the dominant symptom, time of onset, and type – Types of foods consumed in Last 72 hours. Epidemiological analysis and correct interpretation poisoning symptoms, time of onset, the type of techniques food processing, given that it is vulnerable to poisoning by contaminants have an attack rate of certain foods, as well as current knowledge on the types of pollutants are many causes of food poisoning can lead the research team about the type of poisoning Food suspects and possible causes. At a banquet for example, typically have a variety of dishes appetizers or desserts. A successful interview should be 2-5 lead researcher on the type of foods most likely according to symptoms, time of onset, and the technology which is supposedly food poisoning.
Laboratory tests
The results of analysis to be good interviews an important asset in the implementation of laboratory tests. In fact, the number of samples available in the food poisoning is often very limited for the purposes of this analysis for several possible causes of poisoning. It is important to note here that the cause of poisoning in the analysis could be obtained if the analysis made against him, except for typical symptoms of intoxication with a known type of food poisoning that bongkrekic temperature, fish, bloated and others. If the analysis is done for microbes to A, for example, came to the conclusion that the B-microbial that venom was the cause. In Europe and the United States, for example, announced today that Campylobacter jejuni is the leading cause of food poisoning. Given the complexity of the bacterial test high enough, these bacteria are not susceptible of proof in cases of intoxication, so that everything but the poisoning can occur C. jejuni in Indonesia because they can not appear on the results of the investigation.
Understanding the cause and type of poisoning Food is important, especially when it comes to a variety of pathogens "emerging". For example, if the interview results indicate the possibility of spore is a bacterium that causes food poisoning in the development of mature protein materials, a more detailed analysis was then carried on Bacillus cereus, Clostridium perfringens, even though they produce spores. If vomiting emerged as the main symptoms of food poisoning, with the beginning of the short duration (less than 1 hour), then the analysis of bacteria and enterotoxins of Staphylococcus aureus or B. cereus is more appropriate.
In the laboratory, it is important to know how a particular pollutant in the microbes that cause toxicity. If these bacteria cause infection? Is this bacterium intoxicity causes? It requires a large number of these bacteria in the cause of toxicity? This will provide information on whether the qualitative analysis is sufficient or quantitative analysis is necessary and even if the analysis of metabolites (toxins) is required. For laboratory analysis allows the use standard methods of analysis analytical skills and high power to obtain consistent results. Especially for microbes poisoning is important to use methods of analysis point to the nearest target. Forecasts for the analysis phase of Escherichia coli in broth lactose, for example, be able to perform analysis to find E. coli, but this phase also refuse strains of E. Some of Escherichia coli O157: H7, provided E. coli O157: H7 is suspected to cause toxic effects, stage forecast lactose broth should be modified, for example, antibiotic use.
Handling samples of food poisoning
Another thing important in the investigation into the poisoning is the manipulation of the sample. If the toxin is the cause of chemical poisoning, the compound is generally stable during storage. However, if the microbe is a leading cause of poisoning of the candidate for the proper handling of samples should be performed. This is to avoid the "loss" due to poisoning in the analysis because the sample storage at room temperature, for example, can cause the growth of other bacteria that cause in order to inhibit the growth of food poisoning. In other conditions, freezing temperatures of storage, too much can kill bacteria such as C. jejuni fragile. samples run by the police should consider this aspect, since the samples are at room temperature for more than 12 hours may be relevant for microbiological analysis.
The laboratory will be able to give a good picture of what pollutants most likely cause of accidental poisoning. However, often it can be put in implemented due to lack of food samples. In such cases the laboratory for testing clinical samples (vomit, blood, stool victim) to be the only source of laboratory tests. Regarding the results of interviews, analysis of clinical samples can also take a group of "candidate because of intoxication." methods of epidemiological research and control cohort cases to be important to determine the cause of poisoning by candidates. If a specific microbe as the cause of food poisoning is suspected, the analysis can be complex, because in the stool, for example, can be found in different types of microbes. In such circumstances, a more detailed analysis, for example, by serotyping, ribotyping, resistotyping (resistance to certain antibiotics) on options for the connection of clinical symptoms, type of food and type strains of bacteria most likely to cause poisoning
Research on the location of the cause of poisoning treatment Food
Ideally, the results can be at most investigasiu when the relationship between clinical symptoms, types of microbes in the samples food or clinical samples accordingly. The investigation confirmed the results you have to do more research facilities installed on the system. Analysis of treatment is to make reconstruction of how food poisoning was the cause of the poisoning occurred in place. Using data from laboratory tests to study the documentation of processes, personnel and practices that are happening that can make a scenario where and why hazardous materials (chemical or microbial) may be present in food. This information is important to improve the process of step suatru or procedure in the food industry and food industry as.
Close
In this paper, we know that the investigation into the poisoning is not the job of something simple, but complex jobs with a level of difficulty very high. In poisoning cases, ask the media often leads to poisoning during intoxication, which of course will not receive a satisfactory response, because the investigations necessary to answer the question correctly. It is therefore important for government to have a team of reliable research resource adequate system of good cooperation with the parties to give priority mail shipping and samples poisoned with the police for treatment of intoxication may be due to sampling, so the team publicist can still be a clear explanation to scientific publications and public intoxication was be important for the food industry and researchers.
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Performance Appraisal Phrase Book: The Best Words, Phrases, and Techniques for Performance Reviews $6.16 Effective words, phrases, and techniques for successful evaluations…. |
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The Ultimate Library…10,000 Books on Cd-rom This 4 CD-ROM set includes: Volume One Volume Two |
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Power Game Pack (featuring Super Show & Go) $24.87 Includes 250 games – nonstop Arcade Action puts you in the game! Categories: Best Games, Action/Arcade, Card & Dice; Board Games; Strategy; Screen Effects – and many more!… |
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COSMI 1000 Best Games For Windows ( Windows ) $2.00 … |
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Kuzy® – AQUA BLUE Keyboard Silicone Cover Skin for Macbook / Macbook Pro 13 15 17 Aluminum Unibody $1.00 Dress up your MacBook Pro in fashionable color, silicone protection now. *** Will Not fit MacBook Air 11″ ***… |
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Kuzy – GREEN Keyboard Silicone Cover Skin for Macbook / Macbook Pro 13 15 17 Aluminum Unibody $1.00 Dress up your MacBook Pro in fashionable color, silicone protection now. *** Will Not fit MacBook Air 11″ ***… |
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ASUS (RT-N10+) Wireless-N 150 Entry Home Router: Fast Ethernet and support upto 4 Guest SSID(Open source DDWRT support) $25.98 The ASUS RT-N10+ EZ N Wireless Router can provide four wireless networks which feature dynamic bandwidth allocation and access control. With the ASUS RT-N10+ EZ N Wireless Router, you can allow guests to access the Internet without sharing your password and private network devices by creating a virtual wireless router for guest. Keep the high bandwidth and secure private network for yourself. Purc… |
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Arm And Hammer Large Drawstring Liners – 29210 – Bci $6.25 Provides natural odor control from baking soda.For pans up to 18.5 x 14.75 x 9.75 .Size12 COUNTColor BCI – 684487… |
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Arm And Hammer Hooded Pan System – 22118 – Bci $20.04 Compatible with arm and hammer deodorizer dispenser (sold seperately).Carbon/zeolite filter for odor control.Continuous antimicrobial protection.Door included.Easy to clean.Infused with arm and hammer odor neutralizers.SizeJUMBOColor WHITE/TANBCI – 684535… |
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Cow Ears Case Of 50 Pack of 50 Vanilla Case Of 50 $55.95 Package of 50. Cow Ears Case Of 50 Pack of 50 Vanilla Case Of 50 Best Buy Bones All-natural and healthy pet treat. Baked, making these chews low fat and high in protein. Great alternative to rawhide. Ingredients… |
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Green Toys Sand Play Set $11.00 Kids will ‘dig’ building castles and hunting for buried treasure with the environmentally friendly Sand Play Set from Green ToysTM. Made of recycled plastic, this classic 4-piece collection of tools consists of a bucket, sand castle mold, shovel and rake. Made in the U.S.A from recycled plastic milk containers, which helps save energy, reduces landfill waste, and lowers greenhouse gas emissions, a… |
