By resisting the temptation to “sanitize” project management education, we show how embracing unpredictability and authenticity can enhance learning. In response COVID-19 restrictions, moved an interactive role-play online explored resultant learning through analysis of student performance students’ individual reflections. Findings suggest that boosted by exposing students a challenging environ...

Inactivation of germicidal activity by hard water has been reported by a number of investigators (Armbruster and Ridenour, 1949; Dvorkovitz and Crocker, 1950; Mueller and Seeley, 1951; Chambers et al., 1955). Both synthetic and natural hard waters have been studied in attempts to determine more precisely the characteristics of inactivating systems. In general, it appears that the interference i...

Currently, most fresh-cut processing facilities in the United States use chlorinated water or other sanitizer solutions for microbial reduction after lettuce is cut. Freshly cut lettuce releases significant amounts of organic matter that negatively impacts the effectiveness of chlorine or other sanitizers for microbial reduction. The objective of this study is to evaluate whether a sanitizer wa...

211-8. 14 Bartzokas CA, Gibson MF, Graham R, Pinder DC. A comparison of triclosan and chlorhexidine preparations with 60 per cent isopropyl alcohol for hygienic hand disinfection. J Hosp Infect 1983;4:245-55. 15 Ayliffe GAJ, Babb JR, Davies JG, Lilly HA. Hand disinfection: a comparison of various agents in laboratory and ward studies. J Hosp Infect 1988;11:226-43. 16 Zaragoza M, Sallés M, Gomez...

Washing produce with sanitizing solutions is an important step in reducing microbial populations during postharvest handling. Little information exists regarding the effects of washing solution flow conditions on the efficacy of pathogen reduction during washing. This study was undertaken to investigate the effects of washing conditions such as flow velocity, agitation rate, and contact time on...

Consumption of food contaminated with Escherichia coli O157:H7 and Salmonella can cause enteric disease in consumers. If not properly sanitized, knives used during animal harvest can spread these and other pathogens. This study evaluated the reduction of E. coli O157:H7 and Salmonella on harvesting knives after nonthermal sanitation. Knives were inoculated in cocktails of E. coli O157:H7 or Sa...