We estimate the incidence and describe patterns of work-related injuries during 1998 to youth in retail trades and services industries. Data from the National Electronic Injury Surveillance System and the Current Population Survey were analyzed. The highest number of work-related injuries to youth younger than 18 years occurred in eating and drinking establishments and food stores. Injuries occurring in these industries accounted for 44% of all young worker injuries. Injury rates were similar during summer and school months. Youth continue to experience high numbers and rates of injuries in retail trades and services. Improvements in safety training and injury prevention in these industries, particularly eating and drinking establishments, food stores, and health services, need to be addressed for youth.
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http://dx.doi.org/10.1097/01.jom.0000052964.43131.8a | DOI Listing |
Int J Food Microbiol
January 2025
Department of Pathobiology and Population Sciences, Royal Veterinary College, NW1 0TU London, United Kingdom; Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Frederiksberg C, Denmark. Electronic address:
We determined the frequency, genotypes, phenotypes, and mobility of extended-spectrum β-lactamase (ESBL)-encoding genes in Enterobacteriaceae isolated from retail seafood products. Overall, 288 samples of fresh shrimps, catfish and seabass imported from Asia were collected from three supermarket chains in the UK (96 each). After enrichment in MacConkey broth supplemented with cefotaxime, total DNA was screened for the presence of CTX-M, SHV and TEM by real-time PCR.
View Article and Find Full Text PDFAmbio
January 2025
The Open University, Walton Hall, Kents Hill, Milton Keynes, MK7 6AA, UK.
"Sustainability" can mean different prioritisations of society, environment and economy to different people. As one of the largest globally traded food commodities, for seafood, these differences could have large implications. The study captures different understandings of "sustainable seafood" among 29 key actors along the seafood supply chain-government, NGOs, industry bodies, retailers and producers-using a novel cross-country application of Q method in Japan and Sweden.
View Article and Find Full Text PDFEast Mediterr Health J
December 2024
Department of Medicine, Aga Khan University, Pakistan.
Background: Tobacco consumption poses a significant challenge to global health and contributes to the increase in noncommunicable diseases and premature deaths.
Aim: To investigate the potential impact of a 70% tobacco tax on consumption and government revenue in Pakistan.
Methods: We analysed secondary data from 2011 to 2022 (after imposition of a 70% excise tax) from the Pakistan Bureau of Statistics, Pakistan Social and Living Standard Survey, financial yearbooks and Federal Board of Revenue reports for tobacco consumption and government revenue.
J Int Soc Sports Nutr
December 2025
Nova Southeastern University, Department of Health and Human Performance, Davie, FL, USA.
Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on an analysis of the literature regarding the effects of β-Hydroxy-β-Methylbutyrate (HMB). The following 12 points have been approved by the Research Committee of the Society: 1. HMB is a metabolite of the amino acid leucine that is naturally produced in both humans and other animals.
View Article and Find Full Text PDFFront Sustain Food Syst
June 2024
School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia.
Food environments are rapidly changing globally, both in developed and developing contexts, contributing to poor dietary habits and environmental concerns. As a result, more than 80% of countries in the world face different forms of malnutrition, while the environment faces further degradation due to unsustainable production and consumption patterns. Understanding food environments in diverse settings via a global lens is critical for facilitating the global transition to sustainable and healthy food environments.
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