The Decision to Play: College football in the Era of COVID-19

COVID-19 upended life around the world, including on college campuses across the U.S. where institutions restructured their class modalities, campus life, extracurricular activities, and intercollegiate athletics - including college football. We examine the factors that led universities to make their decisions to play or not play college football during fall 2020, hypothesizing that the decision to play would be consistent with the decision about class modality for health and safety reasons, and that monetary and political motivations would also play a significant role. We collected data for 249 institutions and used logistic regression techniques to test our hypotheses. We ultimately found that health and safety concerns were not the driving factors in the decision to play college football in the fall of 2020, but economics and politics were statistically significant factors

Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments

This chapter reviews issues related to the occurrence and growth of Listeria monocytogenes in food processing and food service environments. L. monocytogenes is a food-borne pathogen with the capacity to contaminate raw or minimally processed foods such as chilled ready-to-eat (RTE) foods. The consumption of food contaminated with L. monocytogenes can result in a disease known as listeriosis among vulnerable groups of people such as pregnant women and fetuses, newborns, adults between the ages of 65 and 75, and people with weakened immune systems. L. monocytogenes is ubiquitous and has been isolated from soil, vegetation, sewage, water, animal feed, fresh and frozen meat including poultry, slaughterhouse wastes and the feces of healthy animals and humans. The bacterium is both acid tolerant and salt tolerant. It is able to grow at refrigerator temperature, and is therefore often associated with the consumption of raw or minimally processed and often chilled RTE foods. L. monocytogenes is able to form biofilms on food processing and preparation surfaces, which protects it from antimicrobial action. Continuous education of vulnerable groups regarding food safety will increase their awareness of the importance of practicing safer food handling practices such as hand washing and safe storage of RTE foods as a means to prevent listeriosis

Interspecific and intraspecific variability in placoid scale morphology in relation to body form variability in squaliformes

An ontogenetic series of nine species; Centrophorus granulosus, Centroscymnus coelolepis, Dalatias licha, Deania calcea, Echinorhinus cookei, Isistius brasiliensis, Oxynotus centrina and Squalus acanthias were studied to determine swimming capabilities, boundary-layer flow conditions and placoid scale functional morphologies. Body morphometric variables included the girth and the distance from snout to the orbitals, origin of the median and paired fins, and the caudal peduncle, body and fin surface area, fin aspect ratios and caudal fin angles. Placoid scales were sampled from sixteen regions across the body. Morphometric variables included the number of scales per area of integument, scale crown width, length and area, and scale weight. Body shape morphometry coupled with published natural histories suggest a majority of the species examined are probably capable of moderate to fast swimming speeds. There was a correlation between low fin aspect ratios and near neutral buoyancy among the species examined suggesting functions other than dynamic lift for the paired fins. Likewise, there was a trend for these fins to be reduced in size suggesting decreased drag. Freed from functioning in generating lift, the pectoral fins probably provide a high degree of vertical directional control. Larger fins with relatively high aspect ratios were correlated with negatively buoyant species suggesting a role in providing dynamic lift. These sharks were more typical in body form of coastal pelagic or benthic sharks of the order Carcharinidae. The squaloid sharks have been recognized to possess the most morphologically diverse placoid scales. Among the nine species examined, three general crown morphologies were distinguished; traditional plate-like crowns, spike or thorn-like crowns and concave trapezoidal crowns. Ontogenetic, sexual dimorphic, and spatial variability within a specimen was observed in all species and interspecific variability was observed in the trends of placoid scale variability. Placoid scale functional morphologies are hypothesised from intraspecific and interspecific variability, body shape morphologies and natural histories

In search of best practices for multicultural education: Empirical evidence from the Forum BEVI Project

As the composition of the United States continues to become more diverse, a corresponding need exists to facilitate understanding and positive relations among individuals from different backgrounds. Although there are many reasons for intergroup tension, one substantive source of tension derives from different cultural frames of reference, influencing the ways in which humans from different racial groups understand and relate to each other. A range of interventions have been attempted to promote positive intercultural relations such as multicultural education in schools, intergroup dialogue, and transformative learning experiences. The following reviews previous literature related to effectiveness within these domains, as well as illustrates findings from a recent study aimed at assessing student characteristics, beliefs, and values at entry and exit from a required undergraduate diversity course. Future suggestions related to these findings also are articulated

Ecología trófica de los primeros estados de desarrollo de peces mesopelágicos e influencia de su localización en la columna de agua = Trophic ecology of early stages of mesopelagic fish and water column location influence

Las especies de peces mesopelágicas que se incluyen en esta investigación corresponden la familia Myctophidae (orden Myctophiformes) con las especies Ceratoscopelus maderensis, Hygophum benoiti y Benthosema glaciale para el mar Mediterráneo y Diaphus vanhoeffeni, Hygophum macrochir, Myctophum affine, M. asperum, M. nitidulum y Gonichthys cocco para el océano Atlántico, y la familia Sternoptychidae (orden Stomiiformes) con las especies Argyropelecus hemigymnus para el Mediterráneo y Argyropelecus sladeni y Sternoptyx diaphana para el océano Atlántico ecuatorial. Finalmente, se ha estudiado también la especie Bathylagoides argyrogaster de la familia Bathylagidae (orden Argentiniformes) del Atlántico. Con objeto de determinar los patrones alimenticios en los primeros estados de desarrollo de las diversas especies, en relación a los cambios morfológicos a lo largo de la ontogenia, su distribución en la columna de agua, y la disponibilidad de presas, se realizaron análisis de contenido intestinal y estomacal. Se calcularon diferentes índices, como la incidencia alimentaria (%FI) y el índice de importancia relativa de cada tipo de presa (%IRI). Para los ejemplares en transformación y juveniles se estimó el contenido de carbono total por estomago (%SCCI) y la tasa diaria de alimentación. Las larvas de las diversas especies de Myctophiformes, Stomiiformes y Argentiniformes se sitúan siempre en la capa fótica, independientemente de cómo sea la distribución de sus adultos y de que estos sean migradores o no. En general la distribución vertical es más amplia por la noche que durante el día, en que están más concentradas en los niveles próximos a superficie. Los ejemplares en estado de transformación presentan un rango de distribución vertical bastante amplio, con pautas de migración menos definidas que los adultos. Las larvas de mictófidos presentaron una compartimentación vertical, siendo las larvas de la subfamilia Lampanyctinae más someras que las de Myctophinae. En cambio, entre las especies que alcanzan la capa neustónica en estado de transformación, juvenil o adulto, dominan las de la subfamilia Myctophinae. Las larvas de mictófidos y las de batilágido se alimentan en las capas más iluminadas y únicamente en las horas de luz. En los estados de transformación los ritmos de alimentación no aparecen definidos, hallándose ejemplares con estómagos vacíos o llenos tanto de día como de noche. Las larvas de los sternoptíchidos, se alimentan tanto de día como de noche. En general, dentro de cada especie, las incidencias alimentarias aumentan hacia etapas de mayor desarrollo, siendo siempre mucho más alta en los ejemplares en estado de transformación. El análisis de los estómagos de los mictófidos en estado de transformación y juveniles del neuston, se alimentan a lo largo de toda la noche, y la máxima ingesta se produce entre las 22:00 y las 24:00 horas. A pesar del incremento en la talla de la boca con el desarrollo, no hay una especialización hacia presas más grandes. Los estados de transformación y juveniles, si bien consumen un mayor número de presas y pueden ingerir presas grandes, siguen consumiendo pequeñas. Las dietas de las diferentes especies a lo largo del desarrollo son muy similares. Los copépodos en diferentes estados de desarrollo son el componente mayoritario de las dietas. Presas grandes como eufausiáceos o hypéridos son exclusivos de los estados de transformación y juveniles, y su presencia en las dietas cambia drásticamente la proporción relativa de presas en términos de carbono. Para los estados de transformación y juveniles de M. affine, M. asperum, M. nitidulum y Gonichthys cocco del neuston se estimaron las tasas diarias de alimentación a partir de una serie de aproximaciones. Los valores obtenidos indican que estos mictófidos son capaces de ingerir ente un 0.1% y 3% de su peso a lo largo del día

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Abstract Background The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. Method Up to 210 individuals (18–65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 °C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details

Capital humain et attractivité des IDE : une revue de littérature

L'objectif principal de cet article est de révéler la relation entre l'investissement direct étranger (IDE) et le capital humain. L'investissement dans la formation de capital humain conduit à une augmentation de la productivité du travail. Cela se traduit finalement par une croissance économique. L'éducation a le rôle le plus important dans le processus de formation du capital humain. L'IDE a un rôle important à jouer dans le développement des ressources humaines grâce au transfert technologique et l’amélioration des nouvelles compétences dans les entreprises multinationales. De cette manière, l'IDE devient un facteur déterminant pour l'éducation et la formation professionnelle, car il est le lien entre la réalité immédiate basée sur la création, l'introduction de nouvelles compétences, les nouvelles technologies et la fourniture d'un large éventail d'informations et l'orientation de la formation initiale

Incidence and characterisation of Bacillus sporothermodurans isolated from UHT milk

Bacillus sporothermodurans, which was first detected in UHT milk in Germany in 1990, can affect the stability and shelf life of contaminated commercial UHT milk and cause economic losses. Due to the unusual thermal resistance of B. sporothermodurans spores, B. sporothermodurans can survive UHT treatment and proceed to grow in stored products causing instability because of their proteolytic activity (Huemer et al., 1998). This study was conducted to determine the level of B. sporothermodurans contamination in South African dairies and to understand the mechanism of B. sporothermodurans spore destruction in order to investigate ways of inactivating these spores without severe heating. The objectives were to determine the presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line and isolates from UHT milk in South Africa, UP20A and a reference strain of B. sporothermodurans, DSM 10599 from Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) in Germany were characterised using PCR. The effect of chilling, pre-heating, UHT, reprocessing and H2O2, individually and in combination, on the survival of B. sporothermodurans was also investigated in broth. Spores were heated at 130 °C for 4, 8 and 12 min in order to investigate the mechanism of structural damage and survival. The adopted real time (RT) PCR with SYBR Green method was effective for the confirmation of B. Sporothermodurans. The structural damage on heated spores was determined using the Transmission Electron Microscopy (TEM), while High Performance Liquid Chromatography (HPLC) and spectrophotometry were used to quantify Dipicolinic acid (DPA) and soluble proteins released from the filtrate of heated spore suspensions. All statistical analyses were done using STATISTICA. B. sporothermodurans was detected in retail UHT milk packs from only one processor. The combination of chilling and UHT was more effective in eliminating B. sporothermodurans spores to a non detectable level than UHT treatment alone. H2O2 was also effective in eliminating B. sporothermodurans spores, from 6.31 to 1.64 log cfu/ml after 15 min of exposure and. The release of DPA during wet heat treatment coincides with visible signs of structural damage and significant inactivation of spores. Visible signs of spore structural damage emanate at different rates. The amount of protein release seems to be strain specific. This research is the first to detect the presence of B. sporothermodurans in UHT milk in South Africa and to determine the effect of UHT processing stresses on its survival. These results can be used to design processing parameters so as to effectively eliminate B. sporothermodurans spores during UHT processing. Similarly, this research is the first in which RT PCR with SYBR Green has been used to characterise B. sporothermodurans as well as to determine the effect of wet heat treatment on the structure of B. sporothermodurans spores. This research aims to contribute to the insight regarding the mechanisms of destruction of B. sporothermodurans spores by wet heat.Thesis (PhD)--University of Pretoria, 2010.Food Scienceunrestricte

Food Microbiology III

Exam paper (Supplementary) for second semeste