[en] Experimental batches of a stuffed pasta product, 'Tortellini' and slightly pre-fried breaded reconstituted turkey meat steaks with cheese and ham filling, 'Cordon Bleu', were prepared according to commercial recipes then inoculated to 10⁴ CFU/g with Staphylococcus aureus (in case of Tortellini) and to 10⁶ CFU/g with Listeria monocytogenes (in case of Cordon Bleu) prior tp packaging in plastic pouches under a gas atmosphere of 20% CO₂ and 80% N₂. The inoculated packages were irradiated at 3 kGy (Tortellini) and 2 kGy (Cordon Bleu) by a ⁶⁰Co radiation source. The applied radiation doses were sensorically acceptable with these products. The experimental batches of Tortellini were stored at 15 deg. C, while the Cordon Bleu samples were stored at 5 and 9 deg. C respectively. Unirradiated samples were kept together with the respective irradiated ones. Storage was continued for four weeks and microbiological testings were performed before and after irradiation, and subsequently after every seven days. Besides selective estimation of the counts of the test organisms, total aerobic counts, and in case of Cordon Bleu, also colony counts of lactic acid bacteria, Enterobacteriaceae, sulphite reducing clostridia, yeasts and moulds were also selectively estimated. The 3 kGy dose reduced the Staph. aureus count in Tortellini below the detection limit (log_1CFU/g = 0.26), and it remained undetectably low in the irradiated samples during the whole 28 days of storage, while the Staph. aureus count in the unirradiated samples increased up to 10⁸ CFU/g for the 8th day. The Listeria count in cordon Bleu was reduced by irradiation from the initial log CFU/g = 6.1 to log CFU/g = 3.5. At 5 deg. C storage, this residual count remained stagnant up to 3-4 weeks, but started to increase at 9 deg. C after one week. In the unirradiated samples, the Listeria count increased hundred-fold during 4 weeks at 5 deg. C, and during 2 weeks at 9 deg. C. Sulphite reducing clostridia were and remained undetectable (log CFU/g < 0.48) in all samples even at 9 deg. C. The limiting factor of the shelf-life of the unirradiated poultry product was the growth of lactic acid bacteria at 9 deg. C, whereas enhanced lipid oxidation was an unwanted side-effect of radiation treatment. One can conclude from these studies that the potential risk posed by the investigated non-sporeforming pathogenic bacteria could be considerably reduced by gamma irradiation, however, storage temperature remains a crucial factor of safety and methods should be developed to counteract the lipid-oxidative effect of the radiation processing. Pasteurising effect of 2 kGy radiation dose in nonfrozen mechanically de-boned turkey meat (MDM) was achieved without increase of cholesterol oxidation products (COPs) and increases of TBARs values (thiobarbituric acid-reactive substances)during 15 days of chilled storage following the treatments, while untreated samples were spoiled. Addition of antioxidants, such as thyme-oil or α-tocopherol inhibited significantly the oxidative changes of cholesterol and lipids during 3 kGy treatment. As a result of intensive predictive microbiological modelling activities, several computer programmes and soft wares became available recently for facilitating microbiological risk assessment. Among these tools, the establishment of the ComBase, an international database and its predictive modelling soft wares of the Pathogen Modelling Program (PMP) set up by the USDA Eastern Regional Research Center, Wyndmore, PA, and the Food Micromodel/Growth Predictor by the UK MAFF Food Research Institute, Norwich, are most important. We have used the PMP 6.0 software version of ComBase as a preliminary trial to compare observed growth of selected test organisms in relation to our food irradiation work during the recent years within the FAO/IAEA Coordinated Food Irradiation Research Projects D61023 and D62007 with their predicted growth on the basis of growth models available in ComBase for the same species as those of our test organisms. Results of challenge tests with Listeria monocytogenes inoc ulum in untreated or irradiated experimental batches of a semi-prepared breaded turkey meat steaks ('Cordon Bleu'), sliced tomatoes, sliced watermelon, sliced cantaloupe, and sous-vide processed mixed vegetables, as well as Staphylococcus aureus inoculum of a pasta product, Tortellini, were compared with their respective growth models under relevant environmental conditions. This comparison showed good fits in case of unirradiated and high moisture food samples, whereas growth of radiation survivors lagged behind the predicted values. (author)

[en] The general scope of this project is to conduct research and development, including pilot-scale studies in the field of food irradiation, aiming to achieve the commercialization of selected food items of interest to the region. The RPFI is one of the projects under the Regional Co-operative Agreement for Research Development and Training related to Nuclear Science and Technology (RCA). The Project Agreement of the RPFI already entered into force on 28 August 1980. At present (January 1981), the following Governments have already notified the Agency of their acceptance of, and have become parties to the Project Agreement as Participating Members: Bangladesh, Indonesia, Republic of Korea, Malaysia, Pakistan, Philippines, Sri Lanka, and Thailand. The Government of Japan has agreed to be a party to the RPFI as a Donor Government and to sponsor the Project for three years at a total cost of US $236 000, starting from the fiscal year 1980.

[en] In this paper we discuss the relevance of artificial intelligence to the automatic indexing of natural language text. We describe the use of domain-specific semantically-based thesauruses and address the problem of creating adequate knowledge bases for intelligent indexing systems. We also discuss the relevance of the Hilbert space ι² to the compact representation of documents and to the definition of the similarity of natural language texts. (author). 17 refs., 2 figs

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[en] If you have ever felt that: research projects are always late and out-of-budget, you are constrained to a narrow field of study, you are surrounded by lazy colleagues/employees/students, your boss doesn't care about what you are doing let alone understanding it, you are not anymore motivated to go to work, its hard to recruit talented people, the new generation is not interested in science and technology, then this presentation is for you. The way the world works is broken. This is especially true when we consider research and development, where employees are highly educated knowledge workers. Putting such people into hierarchical organizations, managing them with command and control or letting them work secluded raise several problems and reduces our societys ability to innovate. As the significance of science and technology has reached unprecedented heights, the survival of companies and government institutes depend on how fast and cost-effective can they churn out new technologies, research results, products and upgrades. This made modern R and D management a hot topic recently. The solutions are well known since long, but due to their counter-intuitive nature, organizations struggle implementing them. In this talk I summarize the major problems with working in fundamental research and in industrial R and D, and give a short introduction to how agile organizations handle these problems. (author)

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[en] The Hungarian contribution describes the radiation-chemical behaviour of tomatopulp and bio-chemical alterations connected with this. The radiation microbiology concerns phytophtora infestans. Results of irradiation of several vegetable sorts and of animal food, as well as tolerance studies with rats are described. Higher attention is paid to legal and economical aspects and consumers' questions. (AJ)

[en] The storability of minced pork refrigerated at +2 C/degrees/ was examined after the following treatments: 1. vacuum packaging, 2. reduction of meat pH from 6 to 5.4 using ascorbic acid and acidic sodium pyrophosphate, and 3. combination of the latter treatment with gamma irradiation at a dose of 1 kGy. Low pH was sufficient in itself to improve storability by 2-6 days. Irradiation alone or combined with vacuum packaging prolonged storability by 4-9 days. A reduction in pH combined with irradiation did not give any further improvement in storability, storage for more than 3 weeks led to non-microbiological changes. The normal storage life of vacuum-packed beef sausages (consisting of beef, cereals, spices) is 12 days at 0-+2 C/degrees/, which could be increased to 30 days by irradiation (2 kGy or by reducing the water activity to 0.945 with glycerine

[en] The projects are described which were implemented by Doprastav Bratislava within the preparation of the site for the Mochovce nuclear power plant. This includes a railway siding in a length of 11.2 kilometres which includes a railway bridge, two other bridges and the reconstruction of the Kalna nad Vahom railway terminal. Also reconstructed or newly built were road communications in a total length of 23.3 km. The said project included the construction of a road flyover over the railway track and the construction of five other smaller bridges. In order to provide the utility water supply to the Mochovce nuclear power plant, a large reservoir is being built at Velke Kozmalovce. The reservoir will have a total capacity of 2.6 mill. m³ of water, of this the effective capacity will be 2.1 mill. m³ on a flooded area of some 90 ha. Part of the reservoir will be a small hydro-power plant, the reservoir will also be used for irrigation on the fields of the neighbouring farms. (Z.M.)