Two hybridoma clones, labelled 4D10 C1 and 2H4 H12, produced monoclonal antibodies which recognized the outer membrane of an enteropathogenic Escherichia coli (EPEC) 0142:K86:H6 in an enzyme-linked immunosorbent assay (ELISA) and the whole cell in an immunofluorescence assay. Large scale production of the monoclonal antibodies was accomplished through ascites production in balb/c mice. Purification of the ascites fluid was achieved by gel filtration and ion exchange chromatography. Isotyping of the purified fractions showed 4D10 C1 to be an IgG2 and 2H4 H12 an IgM. These monoclonal antibodies were screened by immunofluorescence assay against several pathogenic and nonpathogenic strains of E.coli in addition to other Enterobacteriaciae. Results of the screening showed these antibodies to be specific for the E.coli serotype to which they were raised. Minimal cross-reactivity with other Enterobacteriaceae was observed. In a separate and concurrent project, the use of an ELISA capable of detecting ß-N-acetylglucosaminidase (NAGase) was examined. White Leghorn hens were injected with commercially prepared bovine NAGase. Eggs were collected and the immunoglobulin fraction separated from the egg yolk by polyethylene glycol precipitation followed by ion exchange on a DEAE-Sephacel column. The use of the purified immunoglobulins was examined in a sandwich, double-sandwich and a competitive ELISA. A statistically significant standard curve for the detection of NAGase was successfully derived using a double-sandwich ELISA when rabbit immunoglobulin was used to coat the microwell plates. This assay was used to measure the NAGase concentration in press juice and fish extract of fresh and frozen salmon muscle samples. The ratio of the NAGase concentration in the press juice to the total NAGase concentration was compared. No significant difference was found between the calculated concentration ratios of the fresh muscle samples and samples frozen for 1 week at -20°C. / Land and Food Systems, Faculty of / Graduate

Food is an integral part of everyday life, and food choices directly affect one’s health. Both academics and practitioners have attempted to help consumers make good decisions about their food choices and recommended better or healthier alternatives. However, in thinking about food it is important to put it in context, as each food item is often combined with other food items to create the gestalt of a recipe or meal. Understanding the complex interaction between food items that are used or consumed together is crucial to provide effective recommendations. In this research, I leverage tools from machine learning and textual analysis like the embedding approach for representation learning to understand food in its context and to build recommender systems that account for the complementarity or fit of co-consumed food items. I show that this consideration of fit among food items can lead to better and healthier food recommendations.

No description available.

Thesis (Ph.D.)--McMaster University, 2006. / Supervisor: Thomas F. Crossley. Includes bibliographical references.

M.Tech. Business Administration. Business School. / The purpose of this study is to investigate the internal behavioural barriers to the implementation of hazard analysis and critical control point (HACCP). This investigation aims to assist the hospitality industry in implementing best practice in food hygiene to maximise public food safety and profitability. It also aims to investigate and possibly generate creative initiatives to control and monitor the long-term implementation of hazard analysis and critical control point principles in the sector so as to render it competitive on an international level.

published_or_final_version / Community Medicine / Master / Master of Public Health

published_or_final_version / Public Health / Master / Master of Public Health

One hundred take-away food outlets within the Central Operational Entity of eThekwini Municipality were investigated in order to assess the microbiological quality and safety of perishable food sold as well as the level of hygiene conditions under which these food shops operate. This cross sectional observational and descriptive study was conducted between August and September 2005 with the overall aim to improve the delivery of safe food, promote good hygiene practices from take-away food outlets and target interventions that will assist improvements of service delivery in the food control section of eThekwini Municipality Health Department. Ready-to-eat foods which were collected included salads, beef, chicken and chips to determine actual microbiological quality of these products. Food temperatures were recorded at the time of sampling. Premises were inspected by the teamof trained Environmental Health Practitioners who used pre-structured checklist forms to determine the status food preparation areas and associated food handling practices. Standard methods were used to determine total bacteria count, coliform count, Escherichia coli, Staphylococcus aureus and Salmonella. The overall microbiological quality of the food served by the take-away food outlets were found within acceptable safety limits. Escherichia coli, Staphylococcus aureus and Salmonella were evaluated and no incidence of these organisms was detected in all the food products sampled. 76% of samples showed high total bacteria count and coliforms were detected in 50% of food products. The results of the study indicate that there are some handling practices in the preparation process of ready- to-eat food that require more attention. In particular, control in food handling needs to be observed by food handlers as a result of significant incident of a high total bacteria count. There was a lack of correlation between bacterial count and the observed cleanliness of preparation areas and food handling practices. It is recommended that eThekwiniMunicipality Health Department embarks on a health education campaign on food safety. Food handlers should receive training and education in two aspects of food safety; namely, principles of good hygiene practice and the application of the Hazard Analysis and CriticalControl Point concept to food preparation. / Thesis (M.Med.)-University of KwaZulu-Natal, Durban, 2009.

Thesis (Ph. D.)--University of Alabama at Birmingham, 2007. / Title from first page of PDF file (viewed Feb. 18, 2009). Includes bibliographical references (p. 153-176).

Thesis (M.S.)--University of Michigan, 1971.