SABMiller Company Analysis

SABMiller Company Analysis Contents (Jump to) Mission and Philosophy of SABMiller Market Analysis of SABMiller SWOT Analysis of SABMiller SABMiller Ansoff Matrix Marketing Entry Strategy of SABMiller SABMiller Foreign Direct Investment Advantages and Disadvantages of Joint Ventures Introduction SABMiller the globally active company is world second largest brewery company in the world. SABMiller hab been built through a bold yet focused programme of international development .The company head quarter is in London although it was formed in south Africa in 1895. Its brands include grolsch, miller genuine draft, peroni nastro azzurro and pilsner urquell. Today SABMiller holds 98 percent share of its beer market. It operates seven brewery in Africa with 14 brands of beer. The company maintain the measure presence in south Africa soft drink market through a 74 interest in Amalgamated beverages industries ltd, largest distributor for coca-cola products it also own 30 percent of the stake of distell group ltd the leading distributors of wine and sprits of south Africa. In 1994 as joint venture of government of Tanzania SAB invited to revatilized the government industry in Tanzania which was one of the first foreign investments. Expansion continued to Africa and other continent china, Romania, Poland, slovakia, Russia , the Czech republic , Indian and central America(2001) Mission, philosophy: SABMiller mission is to expand its market all over the world by nurturing local and international beer brand that are the first choice of the customer and become the number one brewery company in the world: To work and win in a group To create a balanced attractive global spread business Developing relevant strong brand portfolios. Raising the profitability of local business sustainably. Market characteristics: SABMiller distributes its brewery in over 60 countries across 6 continents which includes the international brands beer such as pilsner urquell , peroni nastro azzuro , miller lite , snow and tyskie. These are in the worlds top 50 brands in beer . As it is a biggest franchise bottler distributor of coca cola product including fanta , sprite. Appletiser and minute maid . it operates 41 bottling plants which is responsible for producing 5 billion litres of soft drinks per annum. SABMiller has grown from its origin south African base into global company with operation in developed market and in emergining economies such as eastern Europe china and india. In southafrica SAB ltd is the country largest producer of product coca cola company with its brand castle lager, grolsch, castle milk stout . hansa marzen gold, hansa pilsener, carling black level , castle lite, redds, skelters, brutal fruit, blakes and doyle and sarita. Company brewery operations in Africa span 31 countries. The group national brand in china , snow, is produce in partnership with china resources enterprise ltd. SABMiller has a joint venture in Vietnam and Australia and it is the second largest brewery company in India. It has the foster brand in India and Vietnamese market. In 1995 SABMiller entered into the Europe market with the acquisition of Dreher in Hungary. SABMiller was the first internation brewery to enter central America with the acquisition of Cerveceria Hondurena in Honduras. Si nce then it has extended its latin American operation in other six countries including Colombia, Peru, EI Salvador and panama. Performance: Between 1855 and 1888 the company annual productivity increased from 300 barrels to 80,000 barrels of beer. This growth continued to the present day. Its true home country south Africa where south African breweries limited was founded today holds 98 percent impressive share of its beer market. Although the underlying skills are same SABMiller intend to win activity differ from market to market. International marketing planning: Marketing planning is recognized to play a central role in an  enterprise. The rapid growth and dynamics changes in international business over the past numerous years have made international marketing of unprecedented. SABMiller has an incredible assortment of over 200 brands , including both globally recognised premium beers. By extending the potential of local brands, developing innovative new brands and by introducing international brands into new markets company ensure that their brands are the first choice for consumers worldwide. SABMiller offers marketing carriers across a wide series of opportunities at every level, including brand management, advance, brand communications, market development, consumer insights, market research, trade and group marketing. Their marketing seeks to support their brands to consumer it does not promotes the consumption of alcohol . alcohol marketing is the most regulated form of advertising in the world . Internal and external analysis With a leading market in central Europe, Asia , Africa, north and central America, Africa and south Africa its is known as major global player in beverage industry. Internal and external analysis can identify the company strength and weakness. Swot analysis is a strategic planning method used to evaluate the strengths, weakness, opportunities, and threats involve in project or in business. The aim of any swot analysis is to identify the key internal and external factors. We use swot analysis tools to recognize a distinct strength and diversification of company. These are the areas where the company excels in comparison to other company or competitors. An internal weakness for miller breweing company is the worsening image of two of its major labels miller high life and millers lite beer. The company has recently instituted the new ad campaign targeted at consumer of its lite beer which can help lessen this threat. . According to a press release from the companys web page, dated May 2, 2003, We are committed to helping prevent drunk driving and share a commitment with local law enforcement and our festival partners to help keep our community safer, said Bob Bailey, General Manager of the local Miller distributor, in Atlanta Georgia. (http://www.millerbrewing.com/pressRoom/newReleasesDetails.asp?ideanumber=74) (S) Company resources, name recognition and diversification is one of the distinctive strength of the company. (W) strong competition is a weakness (O) the company can make opportunities by emerging market, by increasing the presenceon internet, by focusing on ethnic target markets and by increasing its advertise. (T) changing consumer trends, increased advertise from competitors, government taxation, lower priced imports these are the main threats of company. SWOT Analysis of SABMiller (S)trengths Strong image of brand Compete in volume compared to Coors Lite Beer taste International existence Combine services with government rules and policy Environmentally conscious Strong marketing efforts for Lite Beer. Increased occurrence on the internet (O)pportunities Growing markets in Europe Emerging markets in Central Asia Rising market in U.S. with ethnic groups Capability to purchase smaller breweries Overseas investment Increased advertising funds (W)eaknesses Weak brand qualities over time lack of advertising spotlight and regularity Not seen as high quality want for dark beer line Taste known as inferior to Budweiser Seen as a group producer Not connected with famous people Products not much differentiate from main competitors Small advertising budget compared to Anheuser-Busch Loss of brand consistency with Miller High-Life label Undifferentiated products, as compared to close opponent (T)hreats Government taxation increases Government rules and regulations added Growth by nearby contestants Lower priced introduce and local products Increase in rivalry from other beverages (e.g. water, fruit juices, etc) Changing buyer favourite Price wars from contestants Goals and objectives SABMiller is second largest brewery company in the world. As it is the second largest company and operates in many part of the world including asia, Africa Europe latin America and central America. But still it have to extend its market in some other countries . I want to pursue similar operating strategies that have succeded in other country Marketing Strategy (ANSOFF) ANSOFF product market is a marketing tool created by Igore Ansoff matrix provide four different growth strategies market penetration, market development, product development and diversification. Market penetration : the company entering with its current product to increase its market share is a market penetration. By advertising or by convincing current consumer or clients to use more of the products or service is the way to achieve this and it can be least risky for company to grow its market. Product development: The new product is marketed out to their existing customer by developing and innovating new products offering to replace existing ones . As product is new it can carry more risk than simply attempting to increase market share. Market development: If the company or the firms is expanding its product to different customers to earn more revenue for the firms this is marketing development. The best example for this is lucozated which was first marketed for sick children but later rebranded to target athletics. Diversification: it requires both product and market development and can be outside the core competency hence it is the most risky of the growth strategy. Market analysis The world is divided into 100 of sovereign nations and each nation have a potential market for products of international firms. Marketing analysis concerns with two different task considering the size of existing markets and forecasting the size of future markets. Before entering into a new market we should study the several factors like customs, tastes, the trade restriction, collecton of national statistics. Taking SABMiller to a new market involves the marketing analysis of the particular place or the chosen country. SABMiller has operated its product in some asian market including china, India, Vietnam Australia. As an international marketing manager I would like to expand my company in some asian countries. Among asian countries Im going to focus on four Asian countries, among these Im going to choose one for the future venture of my company: Nepal India Pakistan Korea 1) Nepal: Nepal is a small developing country situated between two leading countries china and india with an area 147181 sq. km and it has 30 million population. Pest analysis for Nepal Political(p): until 1990 Nepal was running under monarchy. Since from last two decades it has several political changes. The political stability of Nepal is not strong so it keeps on changing in every short period of time . due to which it has its direct impact on country GDP and other part. Economic(E): Nepal is an agriculture country 80% people depends on agriculture . economic development in social service has not made dramatic progress. young and educate people migrate to other countries in search of jobs and employment. it is a Hindu country. About 80% of the people follow Hinduism . According to Hindu religion people they dont drink alcohol. According to social belief and behaviours people they dont drink and allow alcohol in their social life. Technological: IT a poor developing countries due to political instability and lack of skilled man power country lacks technology. 2) India: SABMiller enter in Indian market in july 2000 with acquisition of jv . and it has occupied 1/3 indian market share of beer . its already in india so I want to take my company to other part of the asia. 3) Pakistan: the estimated population of Pakistan is 170.6 million. Pakistan GDP is us$167 billions. Because of the unhappy consumer credit market, slow movement of civic sector programmes, security risk Pakistan economic growth faced a serious set back in 2009. shortage of energy and power do not let the boom entered into the industrial sector. Government is unable to make different and identify the developed and non developed budget. And the major problem of the Pakistan is security .so I cant extend my market over there for this reason. 4) South Korea South Korea has a republic government with power shared between president legislation and court. South korea has a good relation with many international foroms . the republic of korea maintains diplomatic relations with more thn 170 countries and broad a network of trading relationship .Is in 15th position in the world GDP rate. It is known as asian tiger. Since from 1960 south korea had one of the world fastest growing economies . its GDP rate is expanded by more than 8% in. from US$ 2.7 billion in 1962 to us$ 230 billion in 1989. Marketing Entry Strategy Marketing entry strategy is known as a plan method of delivering gods or services. It refers to establishing and managing contracts exporting and importing services. One can choose any country that you want to go into so that u can perform identification to undertake a general overview of potential new market. Business can be achieve by entering into a new market . Now there is a several method of entering into a new market . the decision of how u going to enter a foreign market can have a significant impact on results. Expansion into foreign market can be achieved by following 4 way Exporting : the word export comes from conceptual meaning as to ship the goods and services out of the country port.It is known as traditional way of reaching our goods to foreign market. This is a direct sales of domestic product goods in another country . direct export is frequently used to enter into a new market. It is made with an agreement with distributor or trading house for the purpose of selling the product into target market. Licensing: licensing permits a company in the target country to use the property of licensor which are usually intangible such as trademark, productions technique etc. for the rights to use the intangible property and possible for technical assistance one have to pay a fee in exchange . it allows the licenser to use make and sell products. Joint venture : it is similar to business partnership with two differences first with partnership generally involves ongoing long term business relationship where an equity based joint venture which compromise a single business activity and second partner have to agree to dissolve the partnership before it comes to an end. Joint venture can be form inside own country with different firms or it can also be formed between international firms. The reason for doing joint venture is to combine the strength or to by pass legal restriction. Foreign Direct Investment: foreign direct investment is known as long term participation by one country into another country, means which function outside the domestic territory of investor. It requires a business relationship and it also helps to give rise to multinational corporations. FDI can be classified into two different types outward FDI and inward FDI. An outward FDIs is subject to tax incentives disincentives of various forms. Different economic factors like loan, tax break, subsides are inwards FDIs factors. 3.1) country profile (introduction) By analysing the situation of above 4 country that I mention. I came to the conclusion that to extend my company brand in south korea. In the past several decades the republic of korea has received notable high economic growth . the geological area of korea is 98,480 sq. km with total population 48,636,068. Korean population is one of the most ethnically and inquistically homogenous in the world language . Since from the partition in 1948 korea has developed into Asias prosperous country. Government sponsored schemes encouraged the growth of family owned industrial . the current economy of the south korea is the third largest in Asia. South korea industrial and manufacturer base include computers and computer peripheral, auto mobiles , steel production etc. 3.2) alternative entry method As it is the world second largest brewery company measured by income. I am going to enter into a Korean market by its famous brand miller Lite. About miller lite its early production was 12.8 million barrels which which quickly increased to 24.2 millions barrel by 1977. in 1991 lite beer became the biggest domestic beer in America. Under miller lite brand the company is going to produce three craft beers an amber, ablonde ale and a wheat. It contains glycol alginate, water , barley malt, corn, syrup, chemically modified hops extracts, yeast, amyloglucosidase, carbondioxide, papain enzyme, liquid sugar, potassium, metabisulfile and emka malta. Method to enter : joint venture I m going to enter into the Korean beer market by joint venture . with the help of one of the local firm I m gong to enter with my miller lite brand. This makes me easier to enter into the new market with low risk in my business. It helps to access me to local borrowing power and resources through participation of national partner. Advantages of Joint Ventures Offers opportunities to the company to get new abilities Helps to enter into a new geological market and helps to achieve new technological information Joint venture also makes low risk by sharing by sharing the economic risk with co venture In order to grow into the new market we need resources in the form of method technology and approach, it open the enue for such needs. Offers a creative way for company to exit from non core corporation Disadvantages of Joint Ventures It can take a long time or attempt to built a relationship or partnering a right partner Different culture and management way can bring poor result Co venture or partners dont offer enough leadership Can be imbalance in levels of expertise Have to agree in lot of things and these can cause this venture fall apart The profit made by you will be shared Task 4: Implementation (4Ps of marketing) The marketing decision is generally controlled by 4 categories: product, price, place, promotion. Product: if u going to do business you have to produce a product that the people going to buy. People in korea are fond of different drinks. I m going to take by brand miller lite in korea market. It has won the best world beer cup gold medal for best American style light lager in 1996, 1998, 2002 and in 2006. Price: the price must be high enough to cover the cost but it doesnt mean that it should be really high. The price of this product will be in favour to all category people so that they can enjoy its taste . Place: it will be the first market entry in Korean brewery . I want to place my product in every public place where they can enjoy and have a fun like restaurant, bar , local shops, store etc. so that I can take focus from the customer. Promotions: customer have to be made aware of the product. So I m going to advertise my product in television, papers, internet, leaflets etc so that i can make more space in he market share. Conclusion: people in the society wants different product with new taste . People of the todays world are more conscious about product brand this shows that people are conscious about their choice , health and money. All this observation shows that SABMiller extending in new market is very profitable and helps to know its products brand world wide.

Film techniques Essay

Human kind has always displayed a desire, within their literature, to engross themselves on a journey of self reflection. However often these journeys can also be negatively forced upon a character. Skrzynecki, in his text ‘Immigrants at central station’ explores how forced journeys have dehumanised and isolated his family on their journey of migration. However, in ’10 Mary street’ Skrzynecki focuses on positive outcomes of journeys that him and his family have taken on their own. Furthermore ‘Girl, interrupted’, the 1999 movie directed by James Mangold, Outlines the segregation and inequality of forced journeys whilst also looking at journeys with positive outcomes of self enlightenment that were chosen to be taken. People who are forced upon a journey may feel isolated and disempowered. Skrzynecki explores this in ‘immigrants at central station’ through detailing the apprehension felt by migrants whilst waiting for a train in central station, Sydney. In the first line of the poem â€Å"it was sad to hear† Skrzynecki has already established a sombre using the highly descriptive word ‘sad’. Similarly in the line ‘a dampness that slowly sank into our thoughts’ He continues this negativity through the sensual imagery of ‘dampness’ and the depressive symbolism of ‘sank into our thoughts’. Skrzynecki also uses the simile ‘like cattle bought for slaughter’ to link to the negativity shown in stanza 1, he also creates a sense of entrapment, dehumanising the migrants and reducing them to livestock. Skrzynecki uses repetition of the first line with the introduction of a conjunction at the beginning ‘but it was sad to hear’. Doing so allows him to refer back to the first stanza and stress the sombre tone while the conjunction allows Skrzynecki to juxtapose the poem against the last two paragraphs bringing the audience’s attention to the suddenness of the arrival of the train. Paragraph 2 (negative) yet to be analysed Alternatively people can immerse themselves on journeys of self-reflection and self discovery, leading to a sense of empowerment and happiness. Skrzynecki in ‘10 Mary Street’ details a positive outcome of a chosen journey through the story of his family in their home on Mary Street. The line ‘My parents watered plants†¦ like adopted children’ uses accumulation to display the journey that the parents have taken to lovingly care for their plants

Hazards to food safety Essay

College of Hospitality Management FOOD SAFETY & SANITATION – HFOODS Lesson 2: HAZARDS TO Food Safety General Symptoms of Foodborne Illness – Headache- Abdominal Pain – Nausea- Diarrhea – Vomiting- Fatigue – Dehydration- Fever When a living, disease-causing microorganism is eaten along with a food, it can cause a foodborne infection. After ingestion, the organism burrows into the lining of the victim’s digestive tract and begins to grow in number. This can lead to the common symptoms of FBI like diarrhea. A common type of foodborne infection is salmonellosis. The disease is caused by Salmonella bacteria that are frequently found in poultry and eggs. CLASSIFICATION OF FOODBORNE ILLNESS 1. Infection Caused by eating food that contains living disease causing microorganism. Ex. Bacteria, virus, parasites / grows inside the body and stomach FBI: Salmonella bacteria that are frequently found in poultry and eggs. 2. Intoxication Caused by eating foods that contains harmful chemical or toxin produced chemical waste or toxin. If the food containing the toxin is eaten, the toxin causes an illness. Ex. Food Poisoning, common examples of food intoxication are Clostridium botulinum and Staphylococcus aureus. Intoxication may also occur when an e person consumes food that contains man-made chemicals such as cleaning agents or pesticides. 3. Toxin-mediated infection Caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body. (as in the case of an infection) A  toxin-mediated infection is different from intoxication because the toxin is produced inside the body. An example of an organism that causes this type of illness is Clostridium Perfingens. On set time Is the number of hours between the time a person eats contaminated food and when they first show symptoms of the disease. Individual onsets vary depending on factors such as age, health status, body weight and the amount of contaminant ingested with the food. FOODBORNE HAZARDS Refers to a biological, chemical or physical hazard that can cause illness or injury when consumed along with the food. Biological Hazards Include bacteria, viruses, parasites and fungi. These organisms are very small and can only be seen with the aid of a microscope. Bacteria are single-celled microorganisms that require food, moisture and warmth to multiply. Chemical Hazards Are toxic substances that may occur naturally or may be added during the processing of food. Ex. Include agricultural chemicals (pesticides, fertilizers, antibiotics), cleaning compounds, heavy metals (lead mercury), food additives, and food allergens. Chemicals and other non-food items should never be placed near food items. Physical Hazards Are hard or soft foreign objects in food that can cause illness and injury. They include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages and human hair. These hazards result from accidental contamination and poor handling practices at many points. BACTERIA Are one of the most important biological foodborne hazards for any food establishment. Bacteria are reported in more cases of FBI than any hazards. All bacteria exist in a vegetative state. Vegetative cells grow, reproduce,  and produce waste just like other living organism. Some bacteria have the ability to form spore. Spores help bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food. Spores are not able to grow or reproduce. CLASSIFICATIONS OF BACTERIA Spoilage Bacteria Degrade (break down) foods so that they look, taste and smell bad. They reduce the quality of food to unacceptable levels. Pathogenic Bacteria Are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food. Bacterial Growth – the reproduction of bacteria and an increase in the number of organisms. Binary Fusion – a process which bacteria reproduce when one bacterial cell divides to form new cells. SIX CONDITIONS BACTERIA NEED TO MULTIPLY (F-A-T-T-O-M) 1. Food – High in protein and Carbohydrates 2. Acid – Mildly acid environment of pH of 4.6 – 7.0 3. Temperature – between 41oF (5oC) and 135 oF (57oc) 4. Time – four hours 5. Oxygen – depending on the type of bacteria (with Oxygen or without 0 or both) 6. Moisture – Water activity greater than 0.85 FOUR PHASES OF BACTERIAL GROWTH (Lag – Log – Stationary – Decline) 1. Lag Phase – in which the bacteria exhibit little or no growth. The bacteria adjust to their surroundings during this phase. The lag phase last only a few hours at room temperature. 2. Log Phase – bacteria growth is very rapid during this phase with bacteria doubling in numbers every few minutes. Keeping bacteria from reaching the log phase of growth is critical for food safety 3. Stationary Phase – the number of new bacteria being produced equals the number of organisms that are dying off during this phase. The bacteria have made up much of the space, nutrients and moisture in the food by this phase. 4. Decline Phase – in here bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic waste. SIX CONDITIONS BACTERIA 1. Source of FOOD Most bacteria prefer foods that are high in protein or carbohydrates like meats, poultry, seafood’s, dairy products and cooked rice, beans and potatoes.(Microbes eat the same food we do) 2. ACIDITY – the pH symbol is used to designate the activity of alkalinity of food. You measure pH on a scale that ranges from 0 to 14. Most foods are acidic and have a pH less than 7.0. Very acid foods (pH below 4.6), like lemons, limes and tomatoes, will not normally support the growth of disease-causing bacteria. Pickling fruits and vegetables preserve the food by adding acids such as vinegar. This lowers the pH of the food in order to slow down the rate of bacterial growth. A pH above 7.0 indicates the food is alkaline. Examples of alkaline foods are olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment (pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6 to 9.0. Since most foods have pH of less than 7.0, we have identified the range where harmful bacteria grow; from 4.6 to 7.0. Many foods offered for sale in food establishment have a pH in this range. 3. TEMPERATURE – commonly measured in degree Fahrenheit denoted as oF), degrees Celsius (denoted as oC), or both. Psychrophilic Bacteria – grow with a temperature range of 32 oF (0oC) to 70 oF (21oC). They can survive at refrigerated and room temperature. Mesophilic Bacteria – (Middle Range) grow at temperatures between 70oC (21oC) & 110oF (43oC) with most rapid growth at human body temperature (98.6 OF, 37oC). Thermophilic Bacteria – grow best at temperatures above 110oF (43oC). All Thermophilic bacteria are spoilage organism Temperature Danger Zone Most disease causing bacteria can grow within a temperature range 41oF (5oC) to 139oF (60oC). Time and Temperature are the most critical factors affecting the growth of bacteria in foods. â€Å"Keep it hot, keep it cold or don’t keep it!† (Hot 135oF – Cold 41oF) Temperature Abuse – is the term applied to foods that have not been heated to safe temperature or kept at the proper temperature. This could result in a foodborne illness. 4. Time – under ideal conditions, bacterial cells can double in number every 15 to 30 minutes. Clostridium Perfringens bacteria can double every 10 minutes. For most bacteria, a single cell can generate over one million cells in just five hours. Proper storage and handling of foods helps to prevent bacteria from multiplying. Bacteria need about four (4) hours to grow to high enough numbers to cause illness. â€Å"In danger Zone† 5. Oxygen – also differ in their requirements for oxygen. Aerobic Bacteria – must have oxygen in order to grow Anaerobic Bacteria – cannot survive when oxygen is present because it is toxic to them. Usually grow well in Vacuum packaged foods or canned goods) Facultative Anaerobic – can grow with or without free oxygen but have a preference. -Controlling oxygen conditions may not be an effective way to prevent foodborne illness. 6. Moisture – is an important factor in bacterial growth. Drying is the oldest and the best method to preserve food. Many foods are preserved by lowering their water activity to 0.85 below. Drying foods or adding salt and sugar reduces the amount of water. (frozen foods) Water Activity (Aw) Is a measure of the amount of water that is not bound to the food and is, therefore available for bacterial growth. Aw such as dairy products, poultry & eggs, meats, pasta, steamed rice etc. Below 0.85 Aw such as Dry noodles, dry rice, flour jam & jellies etc. POTENTIALLY HAZARDOUS FOODS (PHF) Some types of foods have the ability to support the rapid and progressive growth of infectious and toxin-producing microorganism Usually: high in protein or carbohydrates / have a pH above 4.6 / have a water activity above 8.5. Common examples of PHF: Red meats Poultry Raw Shell Eggs Fish & Shellfish Dairy Products Others: Vegetables, Cooked rice or potatoes, refried beans & fruits such as cut cantaloupe. Must not be held at Temperature Danger Zone within 41oF (5oC) to 135oF (57oC) for 4 hours or more. Ready to Eat Foods – foods are items that are edible without washing, cooking, or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not handles properly. Examples of ready to eat foods that can be eaten immediately: Delicatessen items such as cheeses and luncheon meats Fruits and vegetables Salad items Hotdogs Hard-boiled eggs Foodborne Illness Caused by Bacteria Classified as Sporeforeming – enable a cell to survive environmental stress such as cooking, freezing, drying & high salt. Non-Sporeforeming – easily destroyed by proper cooking Spores are not harmful if ingested, except in a baby’s digestive system. If a spore turns into a vegetative cell, the vegetative cell can grow in the food and cause illness if eaten. Sporeforeming bacteria found in foods grown in soil like: Vegetables / Spices / Animal Products. BRIEF PROFILE OF COMMON PATHOGENIC BACTERIA CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION BACILLUS CEREUS-Sporeforming bacterium that can survive with or without oxygen. Bacterial intoxication or toxin mediated infection Diarrhea type: abdominal cramps (8-16 hrs) Vomiting type:vomiting, diarrhea, abdominal cramps(30 min.-6hrs.) Diarrhea type: meats, milk, vegetable Vomiting type:rice, starchy foods, grains, cereals Properly heat, cool, and reheat foods CLOSTRIDIUM PERFRINGENS-is a nearly anaerobic.(must have very little oxygen) Bacterial toxin-mediated infection Intense sbdominal pains and severe diarrhea, (8-22 hrs.) Spices, gravy, improperly cooled foods(especially mets and gravy dishes) Properly cook, cool, and reheat foods CLOSTRIDIUM BOTULINUM-Is an anaerobic(must not have oxygen) Produces NEUROTOXIN-Which is one of the most deadliest biological toxins known to man. Bacterial intoxication  Dizziness, double vision, difficulty in breathing and swallowing, headache (12-36 hrs.) Improperly canned foods, vacuum packed refrigerated foods;cooked foods in anaerobic mass. Properly heatprocess anaerobically packed foods; Do not use home canned foods. CAMPYLOBACTER JEJUNI- is a major cause of foodborne infection.It requires a very strict amount of air for growth.As microaerophile,it can tolerate 3-6% oxygen for growth Bacterial infection Watery, bloody diarrhea (2-5 days) Raw chicken, raw milk, raw meat Properly handle and cook foods; avoid cross contamination SHIGA TOXIN-PRODUCING ESCHERICHIA COLI- Anaerobic bacteria found in the intestines of warm blooded animals, especially cows. Bacterial infection or toxin mediated infection. Bloody diarrhea followed by kidney failure and haemolytic uremic syndrome(HUS) in severe cases,(12-72 hrs.) Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce Practice good food sanitation, handwashing; properly handle and cook food LISTERIA MONOCYTOGENES- is a facultative anaerobic(can grow with or without oxygen) This microbe has the ability to survive under many conditions such as high-salt foods and can grow at refrigerated temperatures (below 41F;5C) Bacterial Infection Healthy adult: flu like symptoms At risk population: septicaemia, meningitis, encephalitis, birth defects (1day-3 weeks) Raw milk, dairy items, raw meats, refrigerated ready-to-eat foods, processed read-to-eat meats such as hot dogs, raw vegetables and seafood Properly store and cook foods; avoid cross contamination; rotate processed refrigerated foods using FIFO to ensure timely use. SALMONELLA SPP.- Facultative anaerobic, found in the intestinal tract of humans and warm blooded animals. Bacterial infection Nausea, fever, vomiting, abdominal cramps, diarrhea (6-48 hrs.) Raw meats, raw poultry, eggs, milk, dairy products Properly cook foods; avoid cross contamination  SHIGELLA SPP.- Facultative anaerobic, found in the intestines and feces of humans and warm blooded animals,The bacterium produces a toxin that reverses the absorption of water bach into the body. Bacterial Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days) Foods that are prepared with human contact: salads, raw vegetables, milk, dairy products, raw poultry, non-potable water, ready to eat meat Wash  hands and practice good personal hygiene; properly cook foods STAPHYLOCOCCUS AUREUS- Facultative anaerobic bacteria that produces a heat stable toxin as it grows on foods. Grow well when alone. Bacterial intoxication Nausea, vomiting, abdominal cramps, headaches (2-6hrs.) Foods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene. Cooking WILL NOT inactivate the toxin. VIBRIO SPP.- Vibrio cholera, parahaemolyticus, vulnificus†¦ all these three are very resistant to salt and are common in seafood Bacterial infection Headache, fever, chills, diarrhea,vomiting, severe electrolyte loss, gastroenteritis, (2-48 hrs) Raw or improperly cooked fish and shellfish Practice good sanitation; properly cook foods; avoid serving raw seafood FOODBORNE ILLNESS CAUSED BY VIRUSES CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION HEPATITIS A- Foodborne virus that has been associated with many foodborne infections. It causes a liver disease called infectious hepatitis Viral infection Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-50 days) Foods that are prepared with human contact; contaminated water Wash hands and practice good personal hygiene; avoid raw seafood NORWALK VIRUS- another common foodborne virus that has been associated with many foodborne infections. Viral Infection Vomiting, diarrhea, abdominal pain, headache, low grade fever; onset 24-48 hrs. Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and infected food workers Use potable water; cook all shellfish; handle food properly, meet time, temperature guidelines for PHF ROTAVIRUS- Is a leading cause of severe diarrhea among infants and children Viral infection Diarrhea, vomiting, low grade fever;1-3 days onset; lasts 4-8 days Sewage contaminated water, contaminated salad ingredients, raw seafood Good personal hygiene and handwashing; Propr food handling practices FOODBORNE ILLNESS CAUSED BY PARASITES CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION ANISAKIS SPP.- are nematodes(roundworms) associated with foodborne infection from fish. The worms are about1-1/2 inches long and a diameter of a human hair. Thay are beige, ivory, white, gray,brown,or pink. Other names for this parasite are â€Å"cod worm† and â€Å"herring worm† Parasite Infection Coughing, vomiting onset 1hour-2weeks Raw or undercooked seafood; especially bottom feeding fish Cook fish to the proper temperature throughout; freeze to meet FDA Food code specifications CYCLOSPORA CAYETANENSIS- is a parasite that has been reported much more frequently beginning in the 1990’s Parasitic Infection Watery and explosive diarrhea, loss of appetite, bloating (1 week) Water, strawberries, raspberries and raw vegetables Good sanitation, reputable supplier CRYPTOSPORIDIUM PARVUM- Single cell microorganisms called protozoa. Found in water that has been contaminated with cow feces. Parasitic infection Severe watery diarrhea within 1 week of ingestion Contaminated water, food contaminated by infected food workers. Use potable water supply; practice good personal hygiene and handwashing GIARDIA LAMBLIA- Found in the feces of wild animals, domestic pets and infected persons Parasitic infection Diarrhea within 1 week of contact Contaminated water POTABLE WATER SUPPLY; good personal hygiene and handwashing TOXOPLASMA GANDII- Common in warm blooded animals including cats, rats, mice, pigs, cows, sheep, chickens, and birds Parasitic infection Mild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches. Severe cases may result in damage to the eye or brain (10-13days) Raw meats, raw vegetables and fruit Good sanitation, reputable supplier and proper cooking. TRICHINELLA SPIRALIS- roundworm that causes parasitic infection Parasitic infection from a nematode worm  Nausea, vomiting, diarrhea, sweating, muscle soreness (2-28 days) Primarily undercooked pork products and wild game meats( bear, walrus) Cook foods to the proper temperature throughout FOODBORNE ILLNESS CAUSED BY CHEMICALS Chemical hazards are usually classified as either naturally occurring or man-made chemicals. NATURALLY OCCURING CHEMICALS- include toxins that are produced by a biological organism. Allergens Ciguatoxin Mycotoxin Scombrotoxin Shellfish Toxin NATURALLY OCCURING CHEMICALS CAUSATIVE AGENT TYPE OF ILLNESS SYPMTOMS ONSET COMMON FOODS PREVENTION FOOD ALLERGENS- causes a person’s immune system to â€Å"overreact† An allergic reaction usually involving the skin, mouth, digestive tract, or airways Skin- hives, rashes, and itching Mouth- swelling and itching of the lips and tongue Digestive tract- vomiting and diarrhea Airways- difficulty breathing, wheezing Foods that contain: milk, eggs, wheat, nuts, and peanuts, fish and shellfish Packaged and prepared foods must be properly labelled if they contain common food allergens so that sensitive people can avoid it CIGUATOXIN- The toxin is found in tiny, free swimming sea creatures called algae which live among certain coral reefs Fish toxin originating from toxic algae of tropical waters Vertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.) Marine finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish Purchase fish from a reputable supplier; cooking WILL NOT inactivate the toxin SCOMBROTOXIN- also called histamine poisoning, is caused by eating foods high in a chemical compound called histamine Seafood toxin originating from histamine producing bacteria Dizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth, headache, itching, teary eyes, runny nose(1-30min) Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone Purchase fish from a reputable supplier, store fish at low temperatures to prevent growth of histamine-producing bacteria; toxin is not inactivated by cooking SHELLFISH ROXINS:PSP, DSP, DAP, NSP- The toxins are produced by certain algae called dinoflagellates Intoxication Numbness of lips, tongue, arms, legs, neck; lack of muscle coordination (10-60 min) Contaminated mussels, clams, oysters, scallops Purchase from a reputable supplier MYCOTOXINS- Mycotic organisms or fungi are molds, yeasts, and mushrooms, some of which are capable of causing foodborne illness.Fungi are larger than bacteria. And they prefer foods that are high in sugar or starches Intoxication 1.Acute onset hemorrhage, fluid build up 2. Chronic onset cancer from small doses overtime Moldy grains, corn, corn products, peanuts, pecans, walnuts, and milk Purchase food from a reputable supplier; keep grains and nuts dry; and protect products from humidity ADDED MAN-MADE CHEMICALS MAN-MADE CHEMICALS- include substances that are added, intentionally or accidentally, to a food during processing. Cleaning solutions and sanitary supplies Food additives Pesticides- Leave residues on fruits and vegetables and can usually be removed by a vigorous washing procedure. Chemicals from containers or food-contact surfaces of inferior metal that are misused may lead to heavy-metal or inferior –metal poisoning (cadmium, copper, lead, galvanized metals, etc.) FOODBORNE ILLNESS CAUSED BY PHYSICAL HAZARDS PHYSICAL HAZARDS- Are foreign objects in food that can cause illness and injury Fragments of glasses Metal shavings Unfrilled Toothpicks Human hair And Jewellery Bandages Stones, rocks or wood particles Staple wires

KOZLOWSKI Surname Meaning and Origin

The Polish surname Kozlowski is generally considered to be a geographical surname, bestowed upon an individual originally from a place named Kozlow, Kozlowo, or something similar, from the root koziol, meaning he-goat. KozÅ‚owski is the 12th most common surname in Poland. KozÅ‚owska, the  feminine version of the surname, is the 12th most common surname among females. Surname Origin:  Polish Alternate Surname Spellings: KOZLOWSKI, KOZLOWICZ, KOZLOWICZ, KOZLOW, KOZLOW, KOZLOWSKA Where do People With the Surname KOZLOWSKI Live? According to WorldNames publicprofiler, individuals with the Kozlowski last name are found in the greatest numbers in Poland, followed by the United States, Australia and Germany The greatest concentration of individuals named Kozlowski are found in northern and central Poland, especially the voivodeships (provinces)  of Podlaski, Warminsko-Marzurskie, Kujawsko-Pomorskie, Mazowieckie and Wielkopolskie.  The Polish-specific surname distribution map on  moikrewni.pl calculates the population distribution of surnames down to the district level, identifying over 34,000 people with the Kozlowski surname living in Poland, with the majority found in Ã… Ãƒ ³dÃ… º, followed by Bialystok, PoznaÅ„, WrocÅ‚aw, GdaÅ„sk, Bydgoszcz, Krakà ³w and Szczecin. Famous People With the Surname KOZLOWSKI Leon KozÅ‚owski: Polish archaeologist and politician; Prime Minister of Poland 1934–1935Maciej Kozlowski: Polish actorGlen Kozlowski: former NFL wide receiver for the Chicago Bears Genealogy Resources for the Surname KOZLOWSKI Kozlowski Family Genealogy Forum: Search this popular genealogy forum for the Kozlowski surname to find others who might be researching your ancestors, or post your own Kozlowski surname query.FamilySearch - KOZLOWSKI Genealogy: Access over 144,000 free historical records and lineage-linked family trees posted for the Kozlowski surname and its variations on this free genealogy website hosted by the Church of Jesus Christ of Latter-day Saints.Polish Genealogy Databases Online: Search for information on Kozlowski ancestors in this collection of Polish genealogy databases and indexes from Poland, the United States and other countries. Resources and Further Reading Cottle, Basil. Penguin Dictionary of Surnames. Baltimore: Penguin Books, 1967.Menk, Lars. A Dictionary of German Jewish Surnames. Bergenfield, NJ: Avotaynu, 2005.Beider, Alexander. A Dictionary of Jewish Surnames from Galicia.  Bergenfield, NJ:  Avotaynu, 2004.Hanks, Patrick and Flavia Hodges. A Dictionary of Surnames. New York: Oxford University Press, 1989.Hanks, Patrick. Dictionary of American Family Names. New York: Oxford University Press, 2003.Hoffman, William F. Polish Surnames: Origins and Meanings.  Chicago:  Polish Genealogical Society, 1993.Rymut, Kazimierz. Nazwiska Polakow.  Wroclaw: Zaklad Narodowy im. Ossolinskich - Wydawnictwo, 1991.Smith, Elsdon C. American Surnames. Baltimore: Genealogical Publishing Company, 1997.