John Henrikson, Ted Fleming*, Bradley University
Full manuscript: www.kon.org/urc/v11/henrikson.html
Abstract: Relatively little evaluation has been conducted on the effects of individual microbes present in ceramic clays. In this study, bacteria present in dry ingredients and also aged clay were surveyed and identified as to the genus level using a combination of culture and microscopic techniques. Isolates of predominant bacteria were individually evaluated by reintroduction into sterile dry ingredients and aging of the wet clays. Subsequently clay samples were subjectively assessed for wet pliability and quantitatively tested for wet plasticity and shear strength after firing. Following a 10-day aging period, experimental clays were found to be 10 percent more plastic than control clays (sterile) and demonstrated 1.5 -13.2 percent lower cured shear strength. p>
Saba Zahid, Theodore Fleming*, G. Kevin Randall*, Bradley University
Full manuscript: www.kon.org/urc/v9/zahid.html
Abstract Consumer safety has now become a pressing issue with recent illnesses and food recalls due to elevated microbiological contamination of a variety of different foods. Although there are many different steps in the handling and processing continuum that expose the food supply to potential microbial exposure and contamination, consumers can limit their risk for food-borne illness by practicing safe food handling practices in their homes. In this study, we examined several commonly used thawing methods and their impact on microbial growth.
The purpose of this study was to evaluate the influence of different thawing methods on microbial growth in ground beef. Microbial growth was evaluated during a six-hour thaw period using three different thawing methods: refrigerator, room temperature, and standing water bath. Beef maintained in the freezer was used as a control. Bacterial counts per gram of beef were determined at one-hour intervals using a viable count method.