The study confirms the findings of the French and US armies that even free-of-charge access to antimalarial medication will not lead to 100 % acceptance. The compliance problem is aggravated by the generally low age of deployed soldiers. Adequate counselling is crucial to increase adherence to antimalarial CP.
Punishing offenders for their misdeeds can restore a sense of justice achieved (i.e., justice-related satisfaction) among victims and increase their willingness to reconcile, especially if offenders signal that they understand why punishment has been inflicted on them. In this article, we theoretically disentangle and empirically test two explanations for this effect. One possible interpretation for this effect is that offender feedback empowers the victim and that empowerment is the crucial prerequisite for reconciliation. An alternative interpretation is that offender feedback benefits the victim because it suggests that the punishment had an educational effect and initiated a positive "moral change" in the offender. Six studies-four scenario and two autobiographic recall studies (combined N = 2,134)-suggest that the positive effects of offender feedback on victims' justice-related satisfaction and willingness to reconcile cannot be reduced to empowerment. Empowerment and moral change rather constitute two independent mechanisms explaining when and why punishment facilitates the posttransgression process. We discuss the theoretical and practical implications of these findings (e.g., for restorative justice procedures).
Fermented foods can cause human illness because of the unhealthy effect of biogenic amines (BAs) that accumulate by decarboxylation of free amino acids. Salami-type fermented sausages can contain BAs, but it is still unclear which bacteria and which environmental factors contribute to BA production. Therefore, 62 sausages purchased on the Swiss market were investigated on their decarboxylating bacterial strains and the content of the BAs cadaverine, histamine, putrescine and tyramine. Based on the size and number of employees of the meat plants, sausages were distinct into two groups: artisanally- and industrially-produced ones. All four BAs had higher concentrations in industrially-produced sausages compared to artisanally-produced ones. Tyramine was the major amine detected in 46 of 62 sausages, with a maximum amount of 785.22 mg/kg and enterococci, as well as coagulase-negative staphylococci, mainly the meat starter culture S. xylosus, could be identified as the main tyramine producers. Putrescine was found in 20 of 62 samples, with a maximum amount of 707.77 mg/kg. These two BAs showed a significant correlation (P = 0.0407) for their concentrations. Cadaverine and putrescine were detected in nine or eight samples respectively, and both were found in significantly higher levels (P = 0.019) and (P = 0.036) in industrial sausages. Based on the quantitative tyramine content, five groups of fermented sausages were identified. Group 1 included products with a very high tyramine level (> 700 mg/kg), group 2 with a high level (400 – 700 mg/kg), group 3 with a moderate level (200 – 400 mg/kg), group 4 with a low level (< 200 mg/kg) and group 5 with a tyramine level below the detection limit (0.05 mg/kg). Samples with a tyramine level higher than 200 mg/kg could be considered as products of less quality because consumption of such samples could be unhealthy for sensitive individual consumers.
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