What's in a Click? The Efficacy of Conditioned Reinforcement in Applied Animal Training: A Systematic Review and Meta-Analysis.

A conditioned reinforcer is a stimulus that acquired its effectiveness to increase and maintain a target behavior on the basis of the individual's history-e.g., pairings with other reinforcers. This systematic review synthesized findings on conditioned reinforcement in the applied animal training field. Thirty-four studies were included in the review and six studies were eligible for a meta-analysis on the effectiveness of behavioral interventions that implemented conditioned reinforcement (e.g., clicks, spoken word, or whistles paired with food). The majority of studies investigated conditioned reinforcement with dogs (47%, n = 16) and horses (30%, n = 10) implementing click-food pairings. All other species (cats, cattle, fish, goats, and monkeys) were equally distributed across types of conditioned (e.g., clicker or spoken word) and unconditioned reinforcers (e.g., food, water, or tactile). A meta-analysis on the effectiveness of conditioned reinforcement in behavioral interventions found a medium summary effect size (Tau-U 0.77; CI95% = [0.53, 0.89]), when comparing baseline, where no training was done, and treatment levels. Moderators of conditioned reinforcement effectiveness were species (e.g., horses) and research design (e.g., multiple-baseline designs). The small number of intervention-focused studies available limits the present findings and highlights the need for more systematic research into the effectiveness of conditioned reinforcement across species.

Modelling the survival of Escherichia coli O157:H7 on raw portioned tomatoes, inoculated with Aspergillus fumigatus and Emericella nidulans.

The metabiotic interactions occurring among two fungi (Aspergillus fumigatus and Emericella nidulans) and Escherichia coli O157:H7 on raw portioned tomatoes were studied. Tomatoes, preinoculated with the moulds and inoculated with the pathogen, were packaged in air and stored at 4, 8 and 12( composite function)C for 9 days; pathogen cell number and pH were monitored throughout the storage and the data were modeled using three different equations (Geeraerd, Weibull, and modified Weibull), to assess the shoulder length, the 1-log reduction time, and the death time. Both A. fumigatus and E. nidulans increased the survival of E. coli O157:H7 through the prolongation of the shoulder length; in contrast, the death time was significantly increased. The results of this paper suggested that the metabiotic interactions aspergilli/E. coli O 157:H7 could be of public concern, as the consumption of tomatoes (or other fruits and vegetables) contaminated both by the moulds and the pathogen is a possible scenario.

Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes.

The metabiotic effects of Fusarium proliferatum, F. avenaceum, and F. oxysporum on Escherichia coli O157:H7 and Listeria monocytogenes in fresh tomatoes were investigated. Tomatoes were preinoculated with the molds and incubated at 15 degrees C for 7 days; then they were inoculated separately with the pathogens, packaged in air and modified atmosphere (5% O2, 30% CO2, and 65% N2), and stored at 4, 8, and 12 degrees C for 9 days. The cell loads of pathogens and lactic acid bacteria and the pH were evaluated periodically. The data were modeled through some different mathematical models to assess the shoulder length, i.e., the time before the beginning of the exponential death phase, the 1-log reduction time (s), and the pathogen death time (deltastand). The preinoculation of tomatoes with the molds enhanced the survival of E. coli O157:H7 by prolonging shoulder length and 8 parameters; this effect, however, was not observed for L. monocytogenes. pH values did not undergo significant changes within the storage time, and the lactic acid bacteria increased from 5 to 7 log CFU/g, without significant differences among the storage temperatures or the packaging atmospheres. The results of this research showed that the use of fresh tomatoes colonized by fusaria (even if the contamination is not visible) could increase significantly the risk of outbreaks due to some pathogens that could be on the surface of fruits and vegetables as a result of cross-contamination at home or incorrect postharvest operations.

Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides.

The antifungal activity of three fatty acids (lauric, myristic, and palmitic acids) and their monoglycerides (monolaurin, monomyristic acid, and palmitin, respectively) against Aspergillus and Penicillium species in a model system was investigated. Data were modeled through a reparameterized Gompertz equation. The maximum colony diameter attained within the experimental time (30 days), the maximal radial growth rate, the lag time (i.e., the number of days before the beginning of radial fungal growth), and the minimum detection time (MDT; the number of days needed to attain 1 cm colony diameter) were evaluated. Fatty acids and their monoglycerides inhibited mold growth by increasing MDT and lag times. The effectiveness of the active compounds seemed to be strain and genus dependent. Palmitic acid was the most effective chemical against aspergilli, whereas penicilli were strongly inhibited by myristic acid. Aspergilli also were more susceptible to fatty acids than were penicilli, as indicated by the longer MDT.