title: Turnover Intentions: The Mediation Effects of Job Satisfaction, Affective Commitment and Continuance Commitment

authors: Riley, Derek

subjects: turnover intentions

abstract: Retention and productivity levels of a workforce are one of the essential ingredients for organisations to prosper in today's competitive business environment.  Turnover intentions of the workforce are an important consideration for managers of organisations, employees, families, and communities alike.  
This study investigated a comprehensive model of turnover intentions that included two proximal variables, (job satisfaction, and organisational commitment), the distal variables of organisational justice, work strain, work overload, and work-to-family conflict and family-to-work conflict with the turnover intentions.  A questionnaire was completed by 114 participants of the Allied Health workforce at the Waikato District Health Board, from allied health occupational groups, psychologists, physiotherapists, social workers, dieticians, and speech language therapists.  Job satisfaction, affective commitment, distributive, interactional, and procedural justice, strain and family-to-work conflict were correlated with turnover intentions.  Results of the mediated regression analyses found that job satisfaction and affective commitment are significant mediators between distributive, interactional, and procedural justice, work strain, and family work conflict with turnover intentions.  
The major implications from this research are that managers of organisation need to foster job satisfaction and affective commitment within their organisation to reduce turnover intentions.  In the final chapter, the conclusions are discussed in terms of its practical implications to organisations, employees and the need for future research.

text: Turnover Intentions: The Mediation Effects of Job Satisfaction, Affective Commitment and Continuance Commitment Retention and productivity levels of a workforce are one of the essential ingredients for organisations to prosper in today's competitive business environment.  Turnover intentions of the workforce are an important consideration for managers of organisations, employees, families, and communities alike.  
This study investigated a comprehensive model of turnover intentions that included two proximal variables, (job satisfaction, and organisational commitment), the distal variables of organisational justice, work strain, work overload, and work-to-family conflict and family-to-work conflict with the turnover intentions.  A questionnaire was completed by 114 participants of the Allied Health workforce at the Waikato District Health Board, from allied health occupational groups, psychologists, physiotherapists, social workers, dieticians, and speech language therapists.  Job satisfaction, affective commitment, distributive, interactional, and procedural justice, strain and family-to-work conflict were correlated with turnover intentions.  Results of the mediated regression analyses found that job satisfaction and affective commitment are significant mediators between distributive, interactional, and procedural justice, work strain, and family work conflict with turnover intentions.  
The major implications from this research are that managers of organisation need to foster job satisfaction and affective commitment within their organisation to reduce turnover intentions.  In the final chapter, the conclusions are discussed in terms of its practical implications to organisations, employees and the need for future research.

year: 2006

title: Learning later in life

authors: Findsen, Brian

subjects: critical gerontology

abstract: The phrase "learning in later life" has assumed major significance for educators and allied professionals in their efforts to understand the dynamics of learning for older people across the globe. In earlier times, the phrase "educational gerontology" was used to describe a similar set of ideas but is now deemed too restrictive for the vast range of learning in which seniors participate, whether organized for them or with them, or self-initiated. The purpose of this article is to provide a solid platform for conceptualizing the complex array of learning opportunities open to older adults in diverse cultural contexts.

text: Learning later in life The phrase "learning in later life" has assumed major significance for educators and allied professionals in their efforts to understand the dynamics of learning for older people across the globe. In earlier times, the phrase "educational gerontology" was used to describe a similar set of ideas but is now deemed too restrictive for the vast range of learning in which seniors participate, whether organized for them or with them, or self-initiated. The purpose of this article is to provide a solid platform for conceptualizing the complex array of learning opportunities open to older adults in diverse cultural contexts.

year: 2017

title: Microbiological quality of Toroi:  A Māori food delicacy

authors: Dixon, Lorraine Louise

subjects: Maori

abstract: A study was undertaken to determine the food safety of the fermented Māori delicacy, Toroi.  Ten batches of Toroi were prepared by a commonly used traditional method that consisted of boiling the vegetable component, either watercress or puha, and combining it with chopped mussel flesh.  The mixture was cooled and then stored in a refrigerator for up to eight months to allow natural fermentation to take place.  All ingredients were sourced from retail outlets.  The Toroi was examined at intervals over eight months for a range of pathogens (seven in all) that have been related to incidents of food poisoning in ready-to-eat foods in New Zealand.  The survival of a faecal contamination indicator, the laboratory grown strain Escherichia coli NZRM 916, was mapped over eight months.  Two strategies to prevent the growth of Listeria monocytogenes in Toroi were also investigated.  

Only one of the seven pathogens sought was recovered from any sample.  This pathogen was Bacillus cereus, a spore-former known to be associated with vegetables.  All batches contained B. cereus on the day of preparation but after two weeks refrigerated storage there was no further recovery from any sample.  There was a very low incidence of natural E. coli in the Toroi, consistent with levels permitted in mussels sold in retail outlets.  The laboratory grown strain, E. coli declined substantially over two months and was not recovered from any samples at eight months.  
A laboratory grown strain of Listeria monocytogenes, (L70) was added to Toroi and grew well with an increase in concentration of about seven-fold, over 19 days storage in a refrigerator.  A bacteriocin producing lactic acid bacterium, Lactobacillus sake Lb706, was added in combined culture with L. monocytogenes to Toroi.  It was found that at least 5 x108 L. sake cells were required as an inoculum to ensure elimination of L. monocytogenes from the Toroi.  When a purified bacteriocin; nisin, was added, a concentration of 10 mg g-1 in the Toroi was required to eliminate L. monocytogenes.  The inhibition study results suggest that unacceptably high inocula or purified bacteriocin would be required to prevent the growth of L. monocytogenes in Toroi.

The results of this suggest that Toroi be prepared from mussels either purchased from a retail outlet or harvested from sites known to be free from contamination.  Toroi should be safe to eat if prepared carefully, chilled promptly and thoroughly and allowed to ferment for at least two weeks.  In addition, care should be taken to maintain Toroi at refrigerated temperatures until it is eaten.

text: Microbiological quality of Toroi:  A Māori food delicacy A study was undertaken to determine the food safety of the fermented Māori delicacy, Toroi.  Ten batches of Toroi were prepared by a commonly used traditional method that consisted of boiling the vegetable component, either watercress or puha, and combining it with chopped mussel flesh.  The mixture was cooled and then stored in a refrigerator for up to eight months to allow natural fermentation to take place.  All ingredients were sourced from retail outlets.  The Toroi was examined at intervals over eight months for a range of pathogens (seven in all) that have been related to incidents of food poisoning in ready-to-eat foods in New Zealand.  The survival of a faecal contamination indicator, the laboratory grown strain Escherichia coli NZRM 916, was mapped over eight months.  Two strategies to prevent the growth of Listeria monocytogenes in Toroi were also investigated.  

Only one of the seven pathogens sought was recovered from any sample.  This pathogen was Bacillus cereus, a spore-former known to be associated with vegetables.  All batches contained B. cereus on the day of preparation but after two weeks refrigerated storage there was no further recovery from any sample.  There was a very low incidence of natural E. coli in the Toroi, consistent with levels permitted in mussels sold in retail outlets.  The laboratory grown strain, E. coli declined substantially over two months and was not recovered from any samples at eight months.  
A laboratory grown strain of Listeria monocytogenes, (L70) was added to Toroi and grew well with an increase in concentration of about seven-fold, over 19 days storage in a refrigerator.  A bacteriocin producing lactic acid bacterium, Lactobacillus sake Lb706, was added in combined culture with L. monocytogenes to Toroi.  It was found that at least 5 x108 L. sake cells were required as an inoculum to ensure elimination of L. monocytogenes from the Toroi.  When a purified bacteriocin; nisin, was added, a concentration of 10 mg g-1 in the Toroi was required to eliminate L. monocytogenes.  The inhibition study results suggest that unacceptably high inocula or purified bacteriocin would be required to prevent the growth of L. monocytogenes in Toroi.

The results of this suggest that Toroi be prepared from mussels either purchased from a retail outlet or harvested from sites known to be free from contamination.  Toroi should be safe to eat if prepared carefully, chilled promptly and thoroughly and allowed to ferment for at least two weeks.  In addition, care should be taken to maintain Toroi at refrigerated temperatures until it is eaten.

year: 2007