title: Counselling psychology from a samoan perspective

authors: Seiuli, Byron Malaela Sotiata

subjects: Counselling Psychology

abstract: Addressing the psychological health of Pasifika1 people in New Zealand continues to challenge clinicians and health professionals, particularly in the provision of therapeutic care that is both beneficial and culturally anchored. This article discusses the Uputaua Therapeutic Approach, a Samoan-based perspective in counselling psychology aimed at supporting clinicians and researchers in this important endeavour. A case-study example is provided to conceptualise this approach more specifically within a therapeutic setting.

text: Counselling psychology from a samoan perspective Addressing the psychological health of Pasifika1 people in New Zealand continues to challenge clinicians and health professionals, particularly in the provision of therapeutic care that is both beneficial and culturally anchored. This article discusses the Uputaua Therapeutic Approach, a Samoan-based perspective in counselling psychology aimed at supporting clinicians and researchers in this important endeavour. A case-study example is provided to conceptualise this approach more specifically within a therapeutic setting.

year: 2013

title: Graph-RAT: Combining data sources in music recommendation systems

authors: McEnnis, Daniel

subjects: computer science

abstract: The complexity of music recommendation systems has increased rapidly in recent years, drawing upon different sources of information: content analysis, web-mining, social tagging, etc. Unfortunately, the tools to scientifically evaluate such integrated systems are not readily available; nor are the base algorithms available. This article describes Graph-RAT (Graph-based Relational Analysis Toolkit), an open source toolkit that provides a framework for developing and evaluating novel hybrid systems. While this toolkit is designed for music recommendation, it has applications outside its discipline as well. An experiment—indicative of the sort of procedure that can be configured using the toolkit—is provided to illustrate its usefulness.

text: Graph-RAT: Combining data sources in music recommendation systems The complexity of music recommendation systems has increased rapidly in recent years, drawing upon different sources of information: content analysis, web-mining, social tagging, etc. Unfortunately, the tools to scientifically evaluate such integrated systems are not readily available; nor are the base algorithms available. This article describes Graph-RAT (Graph-based Relational Analysis Toolkit), an open source toolkit that provides a framework for developing and evaluating novel hybrid systems. While this toolkit is designed for music recommendation, it has applications outside its discipline as well. An experiment—indicative of the sort of procedure that can be configured using the toolkit—is provided to illustrate its usefulness.

year: 2008-07-28

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