The use of acid electrolysed water (AcEW) is a relatively new sanitizing technique for brewery equipment. Experiments showed that a 30% AcEW (a free chlorine concentration of above 17mg/L) was a sufficient and effective alternative to conventional sanitizers such as peracetic acid (2%). On the basis of the results of industrial-scale clean-in-place tests, an effective AcEW-based clean-in-place ...

Information is essential for all purpose of activities such as research, business decision making, etc. In this internet technology age there is no scarcity of information also. But if the information reveals the identity of a person or if it discloses confidential matters, then such information is a serious threat to privacy. So before publishing or sharing documents, the sensitive information...

AIMS We investigated the effectiveness of ozone (aqueous and gaseous) treatment as an alternative sanitizing technology to common conventional disinfectants in reducing the microbial contamination of both water and air. METHODS Ozone was added for 20 minutes to a well-defined volume of water and air by the system named "Ozonomatic®". The effectiveness of ozonation was determined by counting C...

API misuse is a well-known source of bugs. Some of them (e.g., incorrect use of SSL API, and integer overflow of memory allocation size) can cause serious security vulnerabilities (e.g., man-in-the-middle (MITM) attack, and privilege escalation). Moreover, modern APIs, which are large, complex, and fast evolving, are error-prone. However, existing techniques to help finding bugs require manual ...

While most of the work done in Privacy-Preserving Data Publishing does the assumption of a trusted central publisher, this paper advocates a fully decentralized way of publishing anonymized datasets. It capitalizes on the emergence of more and more powerful and versatile Secure Portable Tokens raising new alternatives to manage and protect personal data. The proposed approach allows the deliver...

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service o...