• EVALUATION OF PUBLIC HEALTH RISK FOR ESCHERICHIA COLI O157:H7 IN CILANTRO 

  Horr, Taryn (2019)

  The supply chain of cilantro was modeled for growth and die-off of Escherichia coli (E. coli) O157:H7 from infield and harvesting, transportation and storage and ultimately consumption at home. Using Visual Basic for ...

• Flavonoids, Cardiovascular Disease, and Diabetes 

  Gahche, Jaime (2019)

  Background: Flavonoids have been shown to have anti-inflammatory, antioxidant, and vasodilatory properties; mechanisms that may lead to cardio-protective benefits. Results from observational studies assessing the associations ...

• Effect of the kashering process on the safety and quality of meat 

  Sherman-Wood, Robert Michael (2019)

  The process of making meat kosher, or “kashering,” involves soaking the meat, covering it in salt for at least one hour, and several rinses after. This study evaluates the effect this process has on the survivability and ...

• Relative impacts of determinants of childhood stunting in Malawi 

  Kaur, Jasbir (2019)

  Background: High rates of stunting have persisted in Malawi for several decades. There is a need to better understand trends and determinants of childhood stunting in the population to inform effective policies and ...

• Novel Antimicrobial Treatments Based on the Interaction of Gallic Acid and UV Light: Characterization, Investigation of Antimicrobial Mechanism, and Application on Fresh Produce 

  Wang, Qingyang (2018)

  Produce safety continues to be a challenge because produce undergoes minimal processing prior to consumption and existing sanitizers are not effective in inactivating pathogens. Novel decontamination technologies for produce ...

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