ȱ AssociationȱofȱPerioperativeȱRegisteredȱNurses.ȱ(2004).ȱAORNȱlatexȱguideline.ȱInȱ AORNȱstandards,ȱ recommendedȱpracticesȱandȱguidelines.ȱDenver,ȱCO:ȱAORN,ȱpp.103–118.ȱ Kelly,ȱK.J.ȱ(2000).ȱLatexȱallergy:ȱWhereȱdoȱweȱgoȱfromȱhere?ȱCanadianȱJournalȱofȱAllergyȱandȱClinicalȱ Immunology,ȱ5(8),ȱ337–340.ȱ Sussman,ȱ G.L.ȱ (2000).ȱ Latexȱ allergy:ȱ Anȱ overview.ȱ Canadianȱ Journalȱ ofȱ Allergyȱ andȱ Clinicalȱ ImmuȬ nology,ȱ5(8),ȱ317–321.ȱ Swanson,ȱ M.C.ȱ &ȱ Olson,ȱ D.Q.ȱ (2000).ȱ Latexȱ allergenȱ affinityȱ forȱ starchȱ powdersȱ appliedȱ toȱ naturalȱ rubberȱglovesȱandȱreleasedȱasȱanȱaerosol.ȱCanadianȱJournalȱofȱAllergyȱandȱClinicalȱImmunology,ȱ 5(8),ȱ328–336.ȱȱ 464 11. valdkond: turvalisus/kaitse Allergilise reaktsiooni risk (00217) (2010, LOE 2.1) 11. valdkond: turvalisus/kaitse 5. klass: kaitseprotsessid Definitsioon
He is also serving on the editorial of Fermented Meat and Poultry (2007, 2008). board of the journals Food Chemistry, Meat Professor Toldrá also wrote the book Dry- Science, Open Nutrition Journal, Food Cured Meat Products (2002). Analytical Methods, Open Enzyme Inhibition Professor Toldrá was awarded the 2002 Journal and Journal of Food and Nutrition International Prize for meat science and tech- Research. He is a member of the European nology by the International Meat Secretariat Food Safety Authority panel on flavorings, and was elected in 2008 as Fellow of the enzymes, processing aids, and materials in International Academy of Food Science & contact with foods. Technology (IAFOST) and in 2009 as Professor Toldrá has acted as editor or Fellow of the Institute of Food Technologists associate editor of several books in recent (IFT).
temptation he will become totally dishonest. People don’t change. ■ BUSINESS AND COMPETITION Honesty in our fast-moving world also means that you see the world of business and competition as it is, not as you wish it were, espe- cially with regard to the explosion of information and technology. Many people think that they can make a token effort to keep up with the growth of knowledge in their field and the growth of tech- nology in their work. But this minimum effort is not acceptable to the honest person. The truly honest person realizes that today you have to run just to stay in the same place. The truly honest person realizes that knowledge is doubling in every field every two to three years, and this means that your knowledge has to double every two to three years as well. ccc_tracy_12_222-248.qxd 6/23/03 3:39 PM Page 231
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