SUMMARYBetween 1969 and 1990 strains ofStaphylococcus aureusfrom 359 outbreaks and sporadic cases of staphylococcal food poisoning in the United Kingdom were examined in the PHLS Food Hygiene Laboratory for the production of enterotoxin. In a number of instances the incriminated foods were also examined for the presence of enterotoxin. Strains from 79% of incidents produced enterotoxin A alone or together with another enterotoxin. The level ofS. aureuspresent in the foods ranged from no viableS. aureusdetected to 1.5 × 1010c.f.u./g with a median of 3.0 × 107c.f.u./g. Enterotoxin was detected in foods in the absence of viableS. aureusin only two outbreaks and in both cheese was the implicated food. Meat. poultry or their products were the vehicle in 75% of incidents with ham and chicken most frequently implicated. Other foods included fish and shellfish (7%) and milk and milk products (8%). Most contamination took place in the home followed by restaurants and shops. Seventy-one percent of the incident strains were lysed by phages of group III or I/III.

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Rapid international exchanges of information led to the identification of the source of a major outbreak of S agona in Israel and of associated cases in North America. The outbreak showed the value of the Salm-Net surveillance system and its links outside Europe, both for increasing case ascertainment and for improving the information on the duration of the fault at the manufacturing plant.

Epidemiological data accompanying reports of more than 1000 outbreaks of food poisoning have been studied to determine the factors which most frequently contributed to the outbreaks. Preparation of food in advance of needs combined with improper storage and inadequate cooking, cooling and reheating were the most common factors. Infected food handlers did not play a significant role except in instances of S. aureus food poisoning.

Attempts to establish whether the corporate culture of an organisation can be effectively transferred to a country where a strong national culture exists. Investigates the influence and effects of the national culture in the People’s Republic of China on the work environment and the employees of international hotel companies operating there. Uses the ITT Sheraton Corporation’s Great Wall Sheraton Hotel as a specific case study, but draws on other research conducted in similar joint venture hotel properties. Sutton (1995) demonstrates that hospitality operations in China are predominantly occidental, while both the labour force and the prevalent customer base are overwhelmingly oriental. Ahmed and Li (1996) argue that when different national and organisational cultural values come into contact, conflict tends to emerge. Evidence from both their researches suggests that the “marriage” between Chinese and Western organisations tends to precipitate numerous conflicts. Identifies and illustrates several aspects of Chinese culture which affect the assimilation of a “foreign” corporate culture, and concludes that a strong national culture can have major influences on what happens in the workplace.