The current study investigated the relationship between a measure of trait boredom, Boredom Proneness, and vigilance performance on a variation of Mack-worth's original clock test. Performance, assessed as Sensory Efficiency, was negatively correlated with Boredom Proneness scores early in the vigil but not during later trials. The results suggested that the trait of Boredom Proneness is predictive of performance on monotonous tasks within the first 10-min. block of trials; however, no differences in performance occurred on subsequent blocks, suggesting that as state boredom increases, differences between individuals diminish, e.g., a ceiling effect. The authors discuss the importance of examining Boredom Proneness as a multidimensional construct. Practical implications for these results are presented, particularly in terms of using Sensory Efficiency as a measure of performance during vigilance tasks.
Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.
Salt replacers and antimicrobial agents may be required to maintain consumer acceptability and safety of low-sodium dairy products. To determine which antimicrobials could potentially be effective in these products, this study evaluated the efficacy of eight commercial antimicrobials alone and in combination with six commercial salt replacers. Milk and low-sodium cheese agar systems were used as the growth medium for screening. Antimicrobials with and without salt replacers were added to the agar systems. Then cocktails of Listeria monocytogenes, Salmonella or Escherichia coli O157:H7 were spread plated on the supplemented agar and observed for growth after 24 and 48 h at 35C. Fermentates C and D, lauric arginate (LAE), and lactoperoxidase inhibited growth of all pathogens on milk agar. No pathogen growth was observed in the cheese agar containing lactoperoxidase. Salt replacers decreased efficacy of the fermentates and LAE against Salmonella and E. coli O157:H7.
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