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Abstrak – Ang Kahulugan Ng Abstrak At Mga Dapat Gawin Dito

Ano ang kahulugan ng abstrak (sagot).

ABSTRAK – Ito ay uri ng lagom na kadalasan ginagamit sa pagsusulat ng mga akademikong papel (academic papers).

Halimbawa nito ay ang “thesis”, scientific papers, technological lecture at mga report. Ito ay karaniwang bahagi ng isang tesis o disertasyon na makikita sa unahan ng pananaliksik pagkatapos ng  title page  o pahina ng pamagat.

Nakaloob din ito ng pinakabuod ng boung akdang akademiko o ulat. Kahit na ang abstrak ay maikli lamang, ito ay nag lalaman ng Introduksyon, kaugnay na letra, metodolohiya reilta at konklusyon.

Ito ang mga nilalaman ng isang Abstrak :

• Rationale- Nakapaloob dito ang Layunin at Suliranin ng Pag-aaral
• Saklaw at Delimitasyon
• Resulta at Konklusyon

Sa Ingles, ito ay ang tinatawag na

• Rationale Of the Problem
• Scope and Limitations
• Results and Conclusion

Mga Dapat malaman sa pagsusulat ng Abstrak :

• Lahat ng impormasyon na ilalagay rito ay dapat makikita sa kabuoan ng papel; ibig sabihin, hindi pwedeng mag lagay ng kaisipan o datos na hindi binanggit sa ginawang pag-aaral o sulatin.
• Iwasan ang statistical figures dahil hindi ito nangagailangan ng detalyadong explenasyon.
• Huwag gumamit ng sariling opinyon
• Dapat naka dobleng espasyo
• Gawing maikli ngunit komprehensibo.

Thanks for reading. We aim to provide our readers with the freshest and most in-demand content. Come back next time for the latest news here on Philnews.

Like this article? READ ALSO: Dula – Ano Ang Kahulugan Ng Dula At Mga Halimbawa Nito?

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Heograpikong Varayti Ng Tagalog-Batangas Ng Mga Guro At Mag-Aaralsa Ilang Piling Lugar Sa Batangas: Tungo Sa Pagbuo Ng Modelo Sa Pag-Aaral Ng Varayti Ng Wika

• Demetrio Bautista

INTRODUCTION

Ang pag-aaral ng varayti ng wika ay isa na ngayong disiplina at nais ng mananaliksik na makatulong upang mapalawak ang disiplinang ito. Ang karanasan sa pagtuturo ng guro sa mga mag-aaral ay naimpluwensyahan ng iba't-ibang mag-aaral sa paraan nang pagbigkas at talasalitaang ginagamit. Nais patunayan ang teorya ni Giles -ang teorya ng akomodasyon.

Ang mananaliksik ay gumamit ng pamaraang deskriptibo na ang layon ay mailarawan ang heograpikong varayti ng Tagalog-Batangas sa ilang piling bayan ng Batangas ayon sa impluwensya ng mga karatig lugar. Ang instrumentong ginamit sa pangangalap ng datos ay ang inihandang talatanungan para pasagutan sa mga guro at videong ginamit sa mga guro at mag-aaral sa ginawang pakikipanayam. Ang ginamit na mga hakbang sa pangangalap ng datos ay ang mga sumusunod: 1.) paghahanda sa pagkuha ng datos, 2.) pagpili samga lugar, 3.) pagkuha ng video sa mga kalahok, 4.) pagpapasagot sa talatanungan, 5.) pakikipanayam, 6.) pagta-transkrayb at pagwawasto sa mga datos, at 7.) koding ng mga datos.

Ang varayti ng Tagalog-Batangas sa paraan ng pagbigkas ng mga salitang mga guro at mag-aaral na taga-Lobo, Batangas na naimpluwensyahan ng mga guro at mag-aaral na taga-Calapan Oriental Mindoro. Matigas ang paraan ng pagbigkas ng mga salita tulad ng /pidi/ sa /pede/ at /tapus/ sa /tapos/ ay ilan sa mga halimbawa ng ganitong paraan ng pagbigkas. Ipinakita din ng mga guro at mag-aaral ang pagpapahaba ng diin sa paraan ng pagbigkas tulad ng /gayon/ sa /gay.on/ at /ngayon/ sa /ngay.on/.

DISCUSSIONS

Ang ganitong sitwasyon sa paraan ng pagbigkas ay impluwensya ng interaksyon ng mga guro at mag-aaral sa mga guro at mag-aaral sa probinsya ng Romblon na kalapit ng Oriental Mindoro at nadala naman ng mga taga-Oriental Mindoro sa Lobo, Batangas. Naging gamitin din ng mga guro at mag-aaral na galing sa Lobo, Batangas ang mga salitang galing sa Oriental Mindoro tulad ng tason, tanggoy, paraka, bomba,uuna na at lamog. Ginamit din ng mga guro at mag-aaral na galing sa Oriental Mindoro ang mga salitang galing sa Lobo, Batangas tulad ng umayos ka, pag-igihin, nagsungasob, pangkal, papanhik,papanaog, hunta, nabubo, busilig, patikar, bumuog, bangibi, dudukal, hibahib at asbar. Ang mabilis na paraan ng pagbigkas ng mga taga-Nasugbu, Batangas ay ang pagkakaroon ng pagputol ng mga salita upang ipakita na may diin sa unang pantig ng salita tulad ng /pasanin/ sa /pas.anin/,/dagim/ sa /dag.im/ ,/mabigat/ sa /mabig.at/, /ganoon/ sa /gan.on/ at /gabihin/ sa / gab.ihin.

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T weet T aglish: A Dataset for Investigating T agalog- E nglish Code-Switching

Megan Herrera , Ankit Aich , Natalie Parde

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[TweetTaglish: A Dataset for Investigating Tagalog-English Code-Switching](https://aclanthology.org/2022.lrec-1.225) (Herrera et al., LREC 2022)

• TweetTaglish: A Dataset for Investigating Tagalog-English Code-Switching (Herrera et al., LREC 2022)
• Megan Herrera, Ankit Aich, and Natalie Parde. 2022. TweetTaglish: A Dataset for Investigating Tagalog-English Code-Switching . In Proceedings of the Thirteenth Language Resources and Evaluation Conference , pages 2090–2097, Marseille, France. European Language Resources Association.

Disclaimer: Early release articles are not considered as final versions. Any changes will be reflected in the online version in the month the article is officially released.

Volume 30, Number 6—June 2024

Research Letter

Foodborne disease outbreaks linked to foods eligible for irradiation, united states, 2009–2020.

Suggested citation for this article

Food irradiation can reduce foodborne illnesses but is rarely used in the United States. We determined whether outbreaks related to Campylobacter , Salmonella , Escherichia coli , and Listeria monocytogenes were linked to irradiation-eligible foods. Of 482 outbreaks, 155 (32.2%) were linked to an irradiation-eligible food, none of which were known to be irradiated.

Food irradiation has been studied globally for decades and is a safe, effective means of reducing foodborne illness–causing pathogens, sterilizing insects, delaying ripening or sprouting, and extending shelf life ( 1 , 2 ). The US Food and Drug Administration has approved various foods for irradiation, including meat, poultry, fresh shell eggs, and spices ( 2 ) ( Appendix Table). However, irradiation has not been widely adopted in the United States because of large fixed costs and the perception of consumer unwillingness to purchase irradiated food ( 3 ). Estimates of the amount of irradiated food available in the United States are scarce, but as of 2010, approximately one third of spices consumed and <0.1% of imported fruit, vegetables, and meats were irradiated ( 3 ).

Campylobacter , Salmonella , Escherichia coli , and Listeria monocytogenes are among the most common bacterial foodborne pathogens causing illnesses, hospitalizations, and death in the United States ( 4 ) and can be neutralized by irradiation at sufficient doses ( 5 ). We identified outbreaks caused by these pathogens and linked to irradiation-eligible foods; then, we determined whether any of the foods had been irradiated.

In the United States, the Foodborne Disease Outbreak Surveillance System (FDOSS) collects information from state, local, and territorial health departments about foodborne disease outbreaks. The National Outbreak Reporting System, launched in 2009, reports information gathered by FDOSS, including food processing methods such as shredding, pasteurizing, or irradiation. We searched for foodborne disease outbreaks reported and finalized through FDOSS and the National Outbreak Reporting System as of February 4, 2022, for which the date of first illness onset occurred during 2009–2020 and a confirmed pathogen was Campylobacter , Salmonella , E. coli , or Listeria monocytogenes. A foodborne disease outbreak was defined as > 2 illnesses linked to a common exposure with evidence suggesting a food source. FDOSS variables we examined included method of processing, food vehicle, Interagency Food Safety Analytics Collaboration (IFSAC) food category, and the number of estimated primary illnesses, hospitalizations, and deaths. We grouped outbreaks by IFSAC category and irradiation approval status (eligible, some foods eligible, not yet eligible, or undetermined) ( Appendix Table). We conducted a literature review to identify outbreaks not captured through FDOSS. We obtained foods approved for irradiation for pathogen reduction and approval years from the Code of Federal Regulations 21 Part 179 ( Appendix Table).

In FDOSS, we identified 2,153 foodborne outbreaks during 2009–2020 caused by Campylobacter , Salmonella , E. coli , or Listeria monocytogenes . Of those, 482 (22.4%) included information regarding processing methods other than unknown or a missing value; none had irradiation listed as a processing method. Of the 482 outbreaks, 155 (32.2%) were linked to a food eligible for irradiation when the onset of the first reported illness occurred; those outbreaks resulted in 3,512 illnesses, 463 hospitalizations, and 10 deaths ( Appendix Table). The most common sources were chicken (52 outbreaks), beef (31), and eggs (29), comprising 72% (112/155) of outbreaks linked to irradiation-eligible foods.

During our literature search, we identified 1 outbreak linked to food that might have included an irradiated ingredient. During 2009–2010, Salmonella enterica serotype Montevideo was found in imported pepper used in ready-to-eat salami ( 6 ). Some of the manufacturer’s pepper was reportedly irradiated, but some was not. Whether the implicated product contained irradiated pepper is unclear. Irradiation was not reported as a processing method for the outbreak in FDOSS. After consultation with the Centers for Disease Control and Prevention outbreak investigation team, we determined there was insufficient evidence to link that outbreak to irradiated pepper.

The illnesses, hospitalizations, and deaths associated with outbreaks linked to irradiation-eligible foods might have been prevented or reduced had these foods been irradiated. Irradiation has repeatedly been proposed as a strategy to reduce foodborne disease outbreaks ( 5 , 7 , 8 ). Irradiation typically eliminates a large proportion of pathogenic microorganisms. The efficacy of irradiation depends on factors like temperature and water content ( 9 ). Food may become contaminated after irradiation. Irradiation can be a useful tool in improving food safety complementary to existing food safety practices. Consumer demand for irradiated foods may be increased through education ( 10 ).

The first limitation of our study is that IFSAC food categories do not always correspond to food groups approved for irradiation by the US Food and Drug Administration ( Appendix Table); therefore, misclassification of irradiation approval status might have occurred for some foods. Reporting of outbreaks to FDOSS is voluntary, and processing method information was frequently missing, so irradiation might have been underreported or unrecognized by public health partners because of limited knowledge of irradiation or unfamiliarity with labeling. For outbreaks with multiple etiologies including a pathogen other than the 4 of interest, irradiation might not have reduced those pathogens.

We identified 155 Campylobacter , Salmonella , E. coli , or Listeria monocytogenes outbreaks with a known method of processing that were linked to irradiation-eligible foods during 2009–2020; none of the implicated foods were reported as irradiated. These results suggest that some outbreaks could be prevented or mitigated through irradiation. Prioritizing food irradiation efforts, particularly for chicken, beef, and eggs, could substantially reduce outbreaks and illnesses.

Dr. Zlotnick is an Oak Ridge Institute for Science and Education Fellow at the Centers for Disease Control and Prevention, Atlanta. Her work focuses on the prevention of zoonotic disease originating in food or animal contact.

Acknowledgments

We thank Michelle Canning, Laura Gieraltowski, Lane Highbarger, and Jacqueline Roshelli Baker for their assistance.

This project was supported in part by an appointment to the Research Participation Program at the Centers for Disease Control and Prevention administered by the Oak Ridge Institute for Science and Education through an interagency agreement between the US Department of Energy and the Centers for Disease Control and Prevention.

• High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group. World Health Organ Tech Rep Ser . 1999 ; 890 : i – vi, 1–197 . PubMed Google Scholar
• Food and Drug Administration . Food irradiation: what you need to know. 2022 [ cited 2022 Jun 23 ]. https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know
• Ferrier  P . Irradiation of produce imports: small inroads, big obstacles. 2011 [ cited 2022 June 27 ]. https://www.ers.usda.gov/amber-waves/2011/june/irradiation-of-produce-imports
• Scallan  E , Hoekstra  RM , Angulo  FJ , Tauxe  RV , Widdowson  MA , Roy  SL , et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis . 2011 ; 17 : 7 – 15 . DOI PubMed Google Scholar
• Tauxe  RV . Food safety and irradiation: protecting the public from foodborne infections. Emerg Infect Dis . 2001 ; 7 ( Suppl ): 516 – 21 . DOI PubMed Google Scholar
• Gieraltowski  L , Julian  E , Pringle  J , Macdonald  K , Quilliam  D , Marsden-Haug  N , et al. Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source. Epidemiol Infect . 2013 ; 141 : 1244 – 52 . DOI PubMed Google Scholar
• Osterholm  MT , Norgan  AP . The role of irradiation in food safety. N Engl J Med . 2004 ; 350 : 1898 – 901 . DOI PubMed Google Scholar
• Gunther  NW IV , Abdul-Wakeel  A , Scullen  OJ , Sommers  C . The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers. Food Microbiol . 2019 ; 82 : 249 – 53 . DOI PubMed Google Scholar
• World Health Organization . Safety and nutritional adequacy of irradiated food. Geneva: World Health Organization; 1994 [ cited 2022 Nov 16 ]. https://iris.who.int/handle/10665/39463
• Ablan  M , Low  MSF , Marshall  KE , Devchand  R , Koehler  L , Hume  H , et al. Focus groups exploring U.S. adults’ knowledge, attitudes, and practices related to irradiation as a food safety intervention, 2021. Food Prot Trends . 2023 ; 43 : 448 – 56 .

Suggested citation for this article : Zlotnick M, Eisenstein T, Robyn MP, Marshall KE. Foodborne disease outbreaks linked to foods eligible for irradiation, United States, 2009–2020. Emerg Infect Dis. 2024 Jun [ date cited ]. https://doi.org/10.3201/eid3006.230922

DOI: 10.3201/eid3006.230922

Table of Contents – Volume 30, Number 6—June 2024

Please use the form below to submit correspondence to the authors or contact them at the following address:

Marta Zlotnick, Centers for Disease Control and Prevention, 1600 Clifton Rd NE, Mail Stop H24-11, Atlanta, GA 30329-4018, USA

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