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No Secrets: Guidance on developing and implementing multiagency policies and procedures to protect vulnerable adults from abuse was introduced as formal guidance in 2000 (Department of Health, 2000). In July 2009, the government published Safeguarding Adults: Report on the consultation on the review of the ‘No Secrete’ guidance (Department of Health, 2009), paving the way for revised guidance. In the 10 years since the introduction of No Secrets, we have seen many changes in the field of adult protection, including reconceptualisation of this area of practice in terms of ‘safeguarding’. As guidance, No Secrets operates within the context of current legislation and case law. This legal landscape has developed considerably over the last 10 years and it is apposite to review those changes; the effect of which must be integrated into any review. 2010 also marks 10 years since the implementation of the Human Rights Act 1998 (HM Government, 1998) and while its influence is clear in some developments, certain case law decisions have been disappointing.

As computers and information technology gradually insinuate themselves into every nook and cranny of business operations, management have begun to appreciate some of the risks as well as the benefits. But why are computer systems so vulnerable? There are many reasons why computer systems need to be protected. Computers are so much smaller and more powerful than they were just a few years ago and so much more extensively used as a consequence that the combination of their ubiquity and the importance of the information that they hold is a magnet for accident and malice alike. When we consider that the data that they process often relates directly to money, and in effect is money in many applications, then the attraction is heightened. Converging computing technology with telecommunications has produced real time systems so that there is no longer any delay between the giving of an instruction and its commission. Bank accounts are updated instantly, whether the instructions were bona fide or fraudulent. Even more mouth watering is the opportunity to initiate the process in one country, debit the account in a second country and post the proceeds to an account in yet a third country. Systems are no longer secreted in a whitecoat computer room environment — the terminal on the teller's desk might, with a little tweaking and know‐how, lead into the sanctus sanctorum of the corporate information heartlands, with devastating effects.

In discussing the merits and demerits of infants' foods, it is impossible to avoid reference to the physiological problems connected with infantile digestion, because, of course, the whole question of suitability or otherwise turns upon the degree of digestibility of the preparations. Appearance and flavour, although of great importance in the case of adults generally, and invalids in particular, here play only a minor part.

In discussing the merits and demerits of infants' foods, it is impossible to avoid reference to the physiological problems connected with infantile digestion, because, of course, the whole question of suitability or otherwise turns upon the degree of digestibility of the preparations. Appearance and flavour, although of great importance in the case of adults generally, and invalids in particular, here play only a minor part. Unfortunately the views of medical men are based mainly on clinical experience, and the teachings of pure physiology are of comparatively little help.

In a world where big data have become crucial to guarantee the success of companies, digital transformation came to help companies transition towards a digital business and accept the changes in the organizational structure as well as the market. Nonetheless, even with the ever-growing importance shed on it, few articles and studies have linked it to the sustainability paradigm. Empirical studies that have linked between the factors of digital transformation and a more sustainable business are still scant. Many efforts are still needed to reduce the knowledge gap between these two concepts. The purpose of this paper is to fill this gap by examining (empirically) the effect of digital transformation on sustainability.

The study validates five different hypotheses highlighted by the literature using structural equation model (SEM) analysis from partial least square (PLS) approach. It uses a new conceptual framework using a survey data, answered by 41 small- and medium-sized enterprises (SMEs) in Morocco from different industries.

Using PLS-SEM modeling, the results show that customers, data and innovation, which are drivers that companies should work on during a digital transformation, have a significant impact on companies’ quest to reach sustainability. However, and in contrast to the existing literature, authors find that competition did not play a significant role in enhancing the companies’ commitment to sustainability.

Authors’ findings encourage firms to seize the opportunity of digital transformation to embrace sustainability, because the implementation of these two concepts requires radical changes at the business model level. Authors suggest that the road to achieve sustainability in a digital era should focus on three main axes, enhancing the customer experience and adopting customer centricity, building data analytics capabilities and shifting innovation to the business model level.

To the best of the authors’ knowledge, this study is one of the first research papers that explain how to reach sustainability during a digital transformation. The originality of this paper lies in the fact that it focuses on SMEs as they remain the backbone of the Moroccan economy. This study is also novel for showing with empirical evidences that working on the axes of customers, data and innovation, during a digital transformation journey, will improve sustainable practices within businesses.

The global wave of information and communication technologies (ICT) development has become a strong driving force in almost every aspect of development. This paper aims to explore the impact of internet crime on individuals, organisations, businesses and government agencies in both developed and developing countries with special reference to developing countries.

The analysis in this paper is based on extensive review of published research works, which provide theoretical and empirical evidence on the effects and impact of the internet on development.

The paper generally concludes that the internet is overwhelmingly a powerful tool for development. Paradoxically, the internet is a “double‐edged sword”, providing many opportunities for individuals and organisations to develop but at the same time, has brought with it new opportunities to commit crime. The paper argues that the internet presents new challenges to law enforcement in both developed and developing countries. However, developing countries suffer greatly from the activities of internet crime than their developed counterparts as developing countries have inadequate technology, infrastructure and insufficient law enforcement expertise.

This paper reminds individuals, organisations and policy makers alike that internet crime has become a global issue that requires the full participation and cooperation of both developed and developing countries at the international level, as internet crime investigations often require that evidence be traced and collected in more that one country. ICT industries should focus now in designing products that are resistant to crime and can facilitate detection and investigation of crime.

A major novelty of this paper is that it traces the historical evolution of the internet and then sketches out some of the innovations the internet has brought as well as considering the negative effects associated with this technology and its impact on development.

In order to determined the characteristics of peristaltic transport of the Newtonian fluid with variable viscosity through a cylindrical tube having walls that are transversely displaced by an in finite, harmonic traveling wave of large wavelength and negligibly small Reynolds number was analyzed in the presence of magnetic field directed with an angle π A perturbation method of solution is thought. The viscosity parameter a <<1 is chosen as a perturbation parameter. It serves as a model for the study of flow of chyme through small intestines. The governing equations are developed up to first‐order in the viscosity parameter (a). In case of the first‐order system, simpling a complicated group of products of Bessel functions by approximating polynomial. The results show that, the increasing of magnetic field increases the pressure rise. Also, the pressure rise at normal magnetic field (ω=π/2) is greater than the pressure rise at inclined magnetic field (O<ω>π/2). In addition, the pressure rise increases as the viscosity parameter decreases at certain values of flow rate. Comparisons with other studies are given.

The Medical Research Council has issued a special report by Dr. W. G. Savage and Mr. Bruce White on food poisoning, based upon a study of 100 recent outbreaks in this country, most of which have not been previously published. The Report is prefaced by a general survey of the different causes of outbreaks of food poisoning, the epidemiological and clinical features of food poisoning, the paths of infection, and prevention of food poisoning. The report is a continuation of the special investigations of Dr. Savage and Mr. White, published in the Medical Research Council Report No. 91, and entitled “An investigation of the salmonella group, with special reference to food poisoning,” which dealt chiefly with the classification and distribution of the salmonella bacteria. By far the commonest cause of food poisoning in this country is infection of food by living salmonella bacteria or by the toxins of these microbes. Salmonella bacteria multiply rapidly in food without betraying their presence by any obvious decomposition, and they secrete powerful endotoxins capable of resisting temperatures as high as 100° C. In 20 of the 100 outbreaks recorded in this report living salmonella bacteria were proved to be the agents of infection, and in 14 of these 20 outbreaks B. aertrycke was the particular member of the group found. The isolation of these bacilli is a difficult procedure, for they are factidious in their diet, and it is worth while noting, in view of the remarks we make elsewhere about the more thorough investigation of outbreaks of food poisoning, that in 6 of these outbreaks the bacilli were only captured from material obtained at post‐mortem examinations; if this material had not been available the bacterial cause would not have been definitely established, though deductions might, of course, have been made from other examinations. It is well known that food in which salmonella bacteria have grown may continue to be poisonous after the bacilli themselves have been destroyed, because the toxin which these germs secrete is more resistant to heat than are the living cells. Food poisoning by the toxins of the salmonella bacteria alone is perhaps the most difficult of all to analyse, because ingestion of these toxins leaves no specific stamp upon the body tissues: thus agglutinins do not appear in the blood serum. It might be thought that the poisonous nature of the food could be demonstrated by feeding experiments on animals, but this method is not often successful because animals are exceptionally resistant to these toxins. The method of injecting extracts of suspected food parenterally has led to many false conclusions in the past, and does not now command much confidence. A promising new method of study was referred to in Report 91—namely, the possibility of demonstrating toxic properties in food by feeding animals with large quantities, killing the animal nine to twelve hours afterwards, and examining the stomach and intestines for evidence of inflammatory reaction. Another new method which we believe Dr. Savage was the first to employ, at any rate on an extensive scale, is the demonstration of the production of specific agglutinins to the salmonella bacilli through the injection into animals of suitable emulsions of the incriminated food. By one method of investigation or another the authors of this report have satisfied themselves that 17 out of the 100 outbreaks should be ascribed to salmonella toxins. Four of the outbreaks were caused by bacteria of the dysentery group. The chief interest of this observation is that it widens our view of food poisoning, for until recently it would have been denied that bacteria of the dysentery type could cause outbreaks of food poisoning indistinguishable in their clinical characters from salmonella infections. Only one outbreak of botulism—that at Loch Maree—is presented in this series. To summarise the cause of these 100 outbreaks of food poisoning, epidemiological and laboratory investigations, separately or together, provided evidence that 66 outbreaks were due to members of the salmonella group of bacilli, 4 to members of the dysentery group, and 1 to B. botulinus. The remainder were either of definitely chemical origin, or possibly due to some undetected microbe, or were not examples of true food poisoning.

With regard to all mammals it may safely be assumed that, unless in very exceptional cases, the best food for the young animal is the natural milk secreted during lactation by the healthy adult female of the same species, and that any other food, however similar in chemical composition, is likely to yield less satisfactory results as regards the health and power of resistance to disease of the suckling.

Vitamin D is one of the fat‐soluble vitamins. Its function in the body is to promote the absorption of calcium from the intestine and deposition of calcium in developing bone. If the young child does not have sufficient vitamin D he develops rickets. Vitamin D can be obtained in two ways, from the food, or by the action of the ultraviolet rays of the sunlight on a fatty substance, 7 dehydrocholesterol, in the deeper layers of the skin. There is at present no method for making a quantitative assessment of the amount of vitamin D obtained in this way, but it is believed to be the natural and most important means by which the body acquires its vitamin D. However, if a person does not expose his body to the sunlight, either because he (or more likely she) covers it up when she goes out, or stays indoors, or lives in northern parts of the world where there is no sunlight for many months of the year, there can be no conversion of 7 dehydrocholesterol to vitamin D. Even as far south as Scotland in the winter there is virtually no ultraviolet light. Vitamin D can be stored in the liver and body fat, so that a sunny summer may allow a store to be built up which can be drawn upon in the winter. However, whenever sunlight and particularly ultraviolet light does not reach exposed parts of the skin dietary sources of vitamin D become of major importance. The richest dietary sources of vitamin D are fatty fish such as herrings, kippers, pilchards and mackerel, but few people eat enough of these fish for them to be an important day to day provider of the vitamin. Most of our dietary vitamin D comes from margarine which is fortified with the vitamin, and eggs. Egg yolk contains about 5 micrograms of vitamin D per 100 grams, fortified margarine 8 micrograms and herrings, bloaters and kippers 25 micrograms per 100 grams.