September 2016

Rats Chewing up your Place?

Rats Chewing up your Place?

1. Rat Facts

  • Social scavengers which eat anything.
  • Communicate by inaudible sounds.
  • Teeth are harder than steel.
  • Eat their own faeces.
  • Reproduce even at 2 months old.
  • Spread diseases such as the plague and the flu-like hanvavirus through contaminated dust, rats’ excrement, and bite wounds.
  • Can cause extensive damage to properties by gnawing on wood and wiring (which can cause fires).

*Hantavirus and *plagues

2. Where they are Found?

  • Dark corners, including:
    under or on top cabinets and shelves, behind piping, Even inside the roof void and underground.

3. When they Appear?

  • All year round.
  • Usually at night.
  • Newer breeds can also come out during the day and have no fear of people.

4. Basic How-to (ERDM)

  • Exclusion- prevent rats from setting foot by having NO food lying around and throw away thrash promptly.
  • Restriction- Reduce the presence of dark and inaccessible corners and areas by having good proofing measures.
  • Destruction– Use bait and pesticides. Cats are deterrents to rats too.
  • Monitoring- Periodic inspection and housekeeping on furniture, flooring and the surroundings, including the greens.

Warning Signs:

  • Presence of dead or living rats is the most obvious sign of rat infestation.
  • Dirty and oily marks or stains on walls and flooring, and visible tracks.
  • Round the large bites or damages found on wood and plastic materials and furniture.
  • presence of rats’ droppings.

rats-chewing-up-your-place

How a Slaughterhouse Works

How a Slaughterhouse Works

With 15 people sickened as the result failed safety measures at the brooks, Alta., slaughterhouse run XL foods, there is new-found interest in how, exactly, a live cow becomes a vacuum-packed roast. The details aren’t for the squeamish-it’s not called a  “killing floor” without reason. But knowing how meat is processed should help consumers push for better rules and safety checks. The truth is, the industrial slaughter house is already a miracle of modern engineering, efficiency and split- second timing. Large meat plants process an estimated 325 cattle per hour, or more than five cows every single minute. Yet E. coil contamination is rare. “Each time something is removed from the animal, an inspector examines it,” says Canadian meat council food consultant Merv Baker. Floor inspectors also do additional hygiene checks along the line, and equipment is sanitized between animals. -SARAH BARMAK

As the XL foods recall showed, mistakes can happen. But there are already a surprising number of safety checks in place.

Step 1: Pre-slaughter
Cattle are herded into pens of about 45 to 50 and hold for less than a day. They are given water, but not fed, and checked by a Canadian Food Inspection Agency (CFIA) member for signs of illness. Due to the close quarters, manure can stick on to the animals’ hides during this stage.

 Step 2: Stunning
A cow is guided up a ramp into the “knock box”-a pen just big enough for the animal. A worker uses a pneumatic gun to release a bolt into the forehead. A wax plug is inserted in the risk of brain tissue contamination-a guard against mad cow disease.

 Step 3: Bleeding
The cow is hung from its hind legs and its throat is cut to bleed it until dead. Its feet and horns are removed to ease dehiding. The hide is moistened to prevent smeared manure from drying and becoming airborne.

Step 4: Dehiding
With the cow suspended, a worker cuts the hide from the hind legs with a knife. Chains are attached to the ends of the hide, and a machine pulls away the rest. Manure  from the skin  can get on the meat, so workers must be vigilant. inspectors typically observe this stage to ensure the skin is removed properly.

Step 5: Decapitation
A worker uses a six-inch knife to slice between the animals first vertebra and its skull. In another protective measure against mad cow, a second knife is used to cut the spinal cord. After an inspector checks the head for signs of disease contamination, it is taken away and its tongue and cheeks may be harvested. The surface carcass is sprayed with an anti-microbal organic acid, often lactic acid. Areas where contamination is more likely, such as the hocks, are steam vacuumed

Step 6: Evisceration
After the cow’s sternum is cut through, it can be gutted, its viscera are sorted into organs that are edible (heart, liver) and organs that aren’t (lungs). There is a heightened risk of be removed carefully to keep forces from getting on the meat.

Step 7: Decontamination and refrigeration
The carcass is blasted by either steam or water hot enough to pasteurize the meat, or sometimes both. It is then treated again with organic acid and inspected. The carcasses are chilled for 24 hours . After chilling, one in 300 carcasses is tested for E. coli. Finally they get another acid treatment.

Step 8: Fabrication
The carcasses is butchered into various cuts and trimmings, which are destined to become ground beef. Fat is rendered into tallow and waste products discarded. The cuts are treated with acid ones again. Trimmings are tested specifically for E. coli 0157:H7, the kind found in XL food beef. CFIA inspectors oversee this stage

Step 9: Processing
Trimmings go into “combos”-bins that can hold up to 1,000 kilograms of meat. Then, they’re either ground into hamburger on site  or taken elsewhere.

Step 10: Shipping
Cuts of beef are vacuum-packed for delivery to shops, where butchers may divide them into smaller cuts.

The Meat business 

  • The number of cattle large Canadian slaughterhouses process in one day, on average is 4,000
  • That is an estimated 325 per hour
  • 1 in 300 carcasses swabbed for evidence of generic E.coli before butchering
  • The minimum number of times a cow gets inspected as it moves through the process is 6

Working if a slaughter house

Family Planning & HIV Services In One Place

Family Planning & HIV Services In One Place

Family planning services
200 million: More than 200 million women in developing countries want to avoid pregnancy but lack access to contraceptives.

HIV Services
<5%: The risk of mother-to-child transmission of HIV can be reduced to less than 5 percent through a combination of prevention measures

Integrated Services
Regardless of why a woman enters health facility, in an integrated setting she will be offered a full range of reproductive health and HIV information and services.

  1. Reduce stigma
    At an integrated clinic, where services are provided together, women can receive services confidentially.
  2. Increase productivity
    If a woman can visit 1 health clinic instead of 2, she can spend more time working and caring for her children.
  3. Make funding flexible
    Flexible HIV and family planning funding allows countries to integrate services based on the needs of women

Providing family planning on  HIV treatment sites saves nearly 25%  for every dollar spent

Family planning services/HIV services

The Color of SNOT

The Color of SNOT

Nasal mucus can be annoying. it’s always in your face. Worse, it occasionally emerges. Sometimes accompanied by noodles.

We expel nasal mucus by blowing it into a handkerchief. We never peek afterwards. That’s considered bad manners. But sometimes it happens.
The color of mucus tell us what’s going on in the nasal passages. Here are the various hues and what they could mean for you:

  1. CLEAR-You’re normal.
    Straight mucus is mostly water, with proteins, antibodies and dissolved salts. Your nasal tissues produce it 24/7. Most of it flows down the back of your throat to be dissolved in the stomach.
  2. WHITE-You’re congested.
    Swollen, inflamed tissues in your nose are slowing the flow of mucus, causing it to lose moisture and become a thick and cloudy. Can be a sign of nasal infection or cold.
  3.   YELLOW- your cold or infection is progressing.
    Infection-fighting cells might be rushing to the site of the microbial infection. White blood cells are among them. ones exhausted, they’re carried off on the mucosal tide, lending it an ochre tinge. Colds inevitably last 10-14 days. Hunker down and wait it out.
  4. GREEN- Your immune system is really fighting back
    The mucus is thick with dead white cells and other wreckage from the battle. If you’re still sick after about 12 days you may want to see a doctor. It could be sinusitis, a bacterial infection. If you are feverish or nauseated, see a doctor soon
  5. PINK OR RED-This is blood
    Nasal tissue in the nose has somehow become broken – perhaps because it is dry, irritated or suffered some kind of impact. You didn’t stick anything up there, did you?
  6. BROWN-Could be blood
    More likely it’s something inhaled, like dirt, snuff or paprika.
  7. BLACK- If you’re not a smoker or user of illegal drugs, black mucus may mean serious fungal infection.These infections usually occur in people with compromised immune systems. if you are one of them, you’re probably already seeing a doctor. If not, go.

BONUS FACTS:

  • You produce and swallow about 1.5 quarts of usual nasal mucus daily.
  • Doctors rarely use nasal mucus in the primary diagnosis of disease.
  • You know how your nostrils get super-runny on a cold day? And how one drop sometimes hangs from the tip of your nose? That’s mostly water that has condensed out of the cold air passing over warm nasal tissues. it’s not snot. OR not much.
  • Wegener’s granulomatosis is a rare disease, whose symptoms include a nosebleeds and a constantly runny nose with pus-filled discharge.

 

 

thecolorofsnot

12 Steps to Social Media Marketing Success

12 Steps to Social Media Marketing Success

  1. Research
    and know your audience! what topics and interest are they most social about?
  2. Only Choose
    to utilize the networks and platforms that best speak to your audience.
  3.  State Your Key
    Performance indicators (KPIs). What do you want your social efforts to accomplish?  what does success look like in quantifiable terms?
  4. Write
    a social media marketing playbook. The playbook should detail your KPIs, audience profiles, brand personas, campaign concepts, promotional events, contest, content themes, crisis management steps, etc. Note that the strategy should be unique to each problem
  5. Align
    the members of your company around the plans. Assign responsibilities as to who is posting, who is responding, and who is reporting metrics.
  6. Take 30-60 minutes
    at the beginning of each week or month to schedule tweets, Facebook posts, LinkedIn posts, Pins, or other social media content. These can be original ideas, links to your own work, or links to outside content that may be useful or interest to your audience.
  7.  Create
    a content bank using a spreadsheet and plan out the content topics headlines, related links, desired scheduling, name of authors, and an area management approval on every line.
  8. Post
    relevant content relating to newsworthy topics and events in a timely manner. It’s important to share opinions as soon as breaking news happens.
  9. Treat All
    social channels separately. You shouldn’t be posting the same message across all channels – remember who the audience is behind each platform.
  10. Assign Someone
    to act as a customer service rep to be responsible to user generated content and negativity. don’t ignore comments and feedback
  11. Schedule Reporting!
    Depending on your goals, reporting metrics can occur weekly, monthly or bimonthly.
  12. Reanalyze
    your plan on a regular basis. If something in your plan isn’t working, switch it up or A/B test content to determine what your audience responds better.

12-steps-to-success

Color Corrector like A Pro

Color Corrector like A Pro

Got dark circles, acne scars, yellow discoloration or redness? Here’s how you can cancel it out

Dark circles under eyes

  • Cool toned skin: Use a preachy corrector
  • Neural skin: Use pink and peachy corrector
  • Warm toned skin: Use an orange corrector

Brown acne scars
To cover up a recent skin breakout or acne attack, use a yellow color corrector

Redness
To cover up redness whether it’s acne. a rash or just skin irritation, use a green corrector

Yellow discoloration
To cancel out any yellow areas on your face use purple correction

 

color-corrector-like-a-pro

10 Colors That Faded Away

10 Colors That Faded Away

  1. Ivory Black
    Antiquity-modern Times
    This deep blue -black was made from the burned and charred waste of ivory, it fell out of use as ivory did.
  2. Caput Mortuum
    1700s-1800
    A brown pigment made of ground-up Egyptian mummies, “caput mortuum” means “worthless remains.”
  3. Vermilion
    Antiquity-Modern Times
    The color of the mercuric sulfide cinnabar, vermilion was beautiful but rare, unstable and toxic.
  4. Red Dye #3
    Modern Times
    The US government banned this red food cosmetics dye in 1990 for being carcinogenic.
  5. Realgar
    Antiquity Modern Times
    Realgar is highly toxic arsenic sulfide that was ones the only pure orange pigment available.
  6. Indian Yellow
    1400s-1800s
    Supposedly made from the urine of cows only fed mango leaves, this color would have become rare due to its poor effects on cattle
  7. Lead White
    Antiquity- Renaissance
    White paint that got its color from lead was a great pigment, but deadly.
  8. Verdigris
    Antiquity- 1800s
    A moderately transparent bluish green with low stability, verdigris is a copper acetate, and quite toxic.
  9. Chartres Blue
    1300s
    This blue, used to color stained glass in France’s Chartres cathedral. proved incredibly difficult to make.
  10. Smalt
    1400s-1700s
    Made from ground-up glass and cobalt, this blue was complicated to manufacture and faded easily

Reasons for the faded colors

  • Unstable ingredients
  • Complicated ingredients or method
  • Details of manufacture lost to time
  • Poisonous or harmful

10-colors-that-faded-away

Americans’ Hand Hygiene Habits

Americans’ Hand Hygiene Habits

A majority of Americans are getting caught dirty-handed when it comes to their handwashing habits. A survey by SCA, a global hygiene company, uncovered that consumers understand the importance of hand hygiene but their practices may be grossly exaggerated.

  • 71% Say they practice good hand hygiene and wash their hands regularly. YET…
  • 58% have witnessed others leaving without washing their hands
  • 20% witnessed restaurant employees
  • 35% witnessed co-workers
  • 33% witnessed friends
  • 39% do not wash their hands after sneezing, coughing or after blowing their nose
  • More Than Half do not wash their hands after riding public transportation, after using shared exercise equipment, or handling money.

On average, you come in contact with 300 surfaces every 30 minutes, exposing you to 840,000 germs*

americans-hand-hygiene-habits

4 Free market research tools

4 Free market research tools:

When you just need that hack.

  1. The American Fact finder:
    Allows you to search for any data related any geographic location in the country. Gain access to documents such as demographic  qualities,  population estimates, housing valuations and business statistics. All data you find can be segmented.
  2.  Upfront analysis:
    Provide your company information and two competitors. the The siteny then collects market research data through app games instead of traditional surveys, data returns to you with a national representative of the population as well as brand awareness statistics for your company.
  3. Questionpro:
    We recommend QuestionPro, for conducting online surveys. They are agile and intimate in their service, smaller than other known companies but still professional
  4. My Best Segments:
    Provided by Nielsen this platform offers tools to discover which areas would be most receptive to a brand campaign or launch-as well as nearby competitors and shifting shopping trends.

4-free-market-research-tools

 

Healthy food swaps

Healthy food swaps

Pasta  = Spaghetti squash, Spiralized Zucchini

  • Skip the heavy high carb meal and sub in spaghetti squash or zucchini linguine for a guilt -free pasta dish!

French Fries = Baked sweet potato fries

  • Sweet potato are a great and healthy option for a side dish.

Cow’s milk = Almond milk

  • Dairy is often a trigger for an upset stomach. Sub your cow’s milk for a nut like almond milk or coconuts milk.

Fruit Juice = coconut water 

  • many fruit juices have electrolytes, but they are also packed with sugar.
  • Try a natural coconut water loaded with potassium and electrolytes!

White sugar = Raw honey, pure maple syrup, coconut sugar

  • Stay away from refined sugar! Go for a natural sweetener.

Ice cream = Banana ice cream

  • Ditch the sugar-packed ice cream for a frozen banana ‘ice cream’ alternative. Simply blend a frozen banana in your high-speed blender until it reaches the texture of ice cream.

Mayo = Avocado

  • Sub out mayo for avocado in chicken salads and egg salads to add some healthy fats into your diet!

Mashed Potatoes = Cauliflower mash

  • Ditch the heavy cream and potatoes, and sub it for a cauliflower mash! You won’t miss those potatoes. Make it creamy with almond milk, grass-fed butter, and season it with Himalyan sea salt!

Cocoa Powder cacao powder

  • Cocoa powder is processed, stripped of nutrients, and contains low level of cacao. Cacao is high  in antioxidants. promotes healthy skin and healthy heart

Canola/Vegetable oil = Avocado oil, coconut oil, extra virgin olive oil, ghee, grass-fed butter

  • It’s no secret that we should stay away from vegetable oils. Avocado, coconut. and olive oil are swaps- ghee (Clarified butter), and grass -fed butter are also great alternatives!

Table salt = Himalayan Sea Salt 

  • Table salt is depleted of its natural minerals. Himalayan sea salt contains over 80 essential minerals needed for our body, and is good source of magnesium!

White Rice = Cauliflower Rice

  • For a lighter meal, sub out white rice for cauliflower rice! process cauliflower in your food processor until it becomes rice texture

food swaps