This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Salmonella is a bacterium responsible for several illnesses, including typhoid fever,
paratyphoid fever, and salmonellosis. It is commonly found in animal products, including
poultry. Determination of potential reservoirs of Salmonella contamination is important
to mitigate the risk of transmission and possible outbreaks. Outbreaks can negatively
impact the livelihood of local...
Recent studies have discovered that salmon, specifically juvenile Coho Salmon, have their olfactory senses inhibited by the presence of low concentrations of copper concentrations at very low concentrations. Much of this copper is deposited on roadways by car brake pads during their use. The copper is carried with stormwater into...
Twenty seven modern (top 1-2cm) sediment samples from multicores retrieved from throughout coastal SE Alaska were analyzed for their organic matter content and the source composition. Total organic carbon (TOC) as well as biogenic silica (bioSi), and calcium carbonate (CaCO3) content were analyzed to evaluate the organic matter content and...
While breast milk is considered the best nourishment for newborns, they have a lowered ability to digest the fat rich liquid due to decreased lipase secretion for the first few months after birth. To offset this, breast milk itself contains Bile Salt-Stimulated Lipase (BSSL) which significantly heightens fat digestion ability....