Food Protection Trends - May/June 2020 - 167
Figure 2. Examples of agar art "paint" of E. coli ATCC 12435 on EMB (Eosin Methylene Blue) agar.
questionnaire pre- and post-semester was used to evaluate
students' engagement based on scores of 1 or 2 (strongly
disagree or disagree) or of 5 or 6 (agree or strongly agree)
on a Likert scale. Comparisons with the two previous
years (2016 and 2017) were made to measure quantitative
reasoning and critical thinking as well as to estimate the
results of the format changes in these classes. During
2016 and 2017, little or no engagement activities had
been implemented in this course because of a change of
instructors. Feedback, in the form of a detailed rubric, a oneon-one meeting, and a model example for each activity were
also provided to the students so that they could understand
their strengths and weaknesses and thus enhance their
knowledge and their desire to be life-long learners.
Statistical analysis
Descriptive statistical analysis was performed on the
compiled results in order to assess students' improved
knowledge and engagement, compared with the previous
years (2016 and 2017). A statistical comparison was used
to determine accuracy of results with the two enumeration
techniques used in the research project by computing the
coefficient of variation and the concordance correlation
coefficient. All analyses were conducted with Stata/SE 12.0
(StataCorp LP, College Station, TX).
RESULTS AND DISCUSSION
Demographic information
Throughout 2016 (number of students = 52), 2017
(number of students = 63) and 2018 (number of students
= 58), more than 50% (91/173) of the students enrolled
in food microbiology classes (FDSCI 600 and FDSCI
601) were pursuing a Food Science and Industry degree,
followed by 32% in Grain Science (55/173), 9% in
Microbiology (16/173) and 6% in Animal Sciences and
Industry (11/173). The majority of the students were
in their senior year, followed by juniors; only a few were
sophomores. It is recommended that courses such as FDSCI
600 and 601 be taken after completion of basic courses in
biology, microbiology, and introduction to food science, so
that students can relate the importance of food safety and
microbiology to already familiar concepts of food processing
and quality.
Agar art
Overall, 95% (164/173) of the students were able to
isolate, identify and use E. coli colonies from an inoculated
sample of red meat to "paint" on petri dishes. Figure 2
displays some examples of agar art on EMB agar (Hardy
Diagnostic, Santa Maria, CA). During this experience,
students learned the importance of differential media to
May/June Food Protection Trends
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Food Protection Trends - May/June 2020
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2020
An Assessment of Produce Growers’ Sanitizer Knowledge and Practices on the Correct Use of Sanitizers
Prevalence and Control of Bacteria on Single-user Touchscreen Mobile Devices
Food Safety in School Foodservice Operations: A Review of Health Inspections in the State of Missouri
Engaging Undergraduate Students in Food Safety Study and Food Microbiology Research
Beyond the Bio
PDG Highlight
General Interest Paper
Coming Events
Food Protection Trends - May/June 2020 - Cover1
Food Protection Trends - May/June 2020 - Cover2
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Food Protection Trends - May/June 2020 - An Assessment of Produce Growers’ Sanitizer Knowledge and Practices on the Correct Use of Sanitizers
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Food Protection Trends - May/June 2020 - Prevalence and Control of Bacteria on Single-user Touchscreen Mobile Devices
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Food Protection Trends - May/June 2020 - 151
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Food Protection Trends - May/June 2020 - 153
Food Protection Trends - May/June 2020 - Food Safety in School Foodservice Operations: A Review of Health Inspections in the State of Missouri
Food Protection Trends - May/June 2020 - 155
Food Protection Trends - May/June 2020 - 156
Food Protection Trends - May/June 2020 - 157
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Food Protection Trends - May/June 2020 - 163
Food Protection Trends - May/June 2020 - Engaging Undergraduate Students in Food Safety Study and Food Microbiology Research
Food Protection Trends - May/June 2020 - 165
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Food Protection Trends - May/June 2020 - 167
Food Protection Trends - May/June 2020 - 168
Food Protection Trends - May/June 2020 - 169
Food Protection Trends - May/June 2020 - 170
Food Protection Trends - May/June 2020 - 171
Food Protection Trends - May/June 2020 - Beyond the Bio
Food Protection Trends - May/June 2020 - 173
Food Protection Trends - May/June 2020 - 174
Food Protection Trends - May/June 2020 - PDG Highlight
Food Protection Trends - May/June 2020 - 176
Food Protection Trends - May/June 2020 - 177
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Food Protection Trends - May/June 2020 - 202
Food Protection Trends - May/June 2020 - 203
Food Protection Trends - May/June 2020 - General Interest Paper
Food Protection Trends - May/June 2020 - 205
Food Protection Trends - May/June 2020 - 206
Food Protection Trends - May/June 2020 - 207
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Food Protection Trends - May/June 2020 - Coming Events
Food Protection Trends - May/June 2020 - Cover3
Food Protection Trends - May/June 2020 - Cover4
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