Development of Gamified, Interactive, Low-Cost, Flexible Virtual Microbiology Labs That Promote Higher-Order Thinking during Pandemic Instruction.

The COVID-19 pandemic radically and without warning changed the laboratory learning environment for students and instructors. Students were faced with having to be receptive to new learning methods; instructors scrambled to devise innovative ways of providing a realistic lab experience for students. The demand for creative online teaching strategies and the expansion of gamified training platforms created an opportunity for the development of new and interactive lab experiences. Current online labs offer some elements of a "real" lab experience, but a system that incorporates all the tools needed to create a realistic, immersive lab environment has yet to be developed. This study examines using different gamification elements implemented in a PowerPoint-based platform. There was no cost associated with the virtual lab and it could be easily downloaded, increasing accessibility. In true gaming style, a student could "play" without restriction, without the limitations that accompany wet labs. Students were challenged with various scenarios throughout the lab, making choices and receiving feedback through the process. These features positively impacted student outcomes and improved engagement, as expressed in end-of-course evaluations. The implementation also stressed the need for further development of embedded assessments, competitive and interactive opportunities for students, and access to detailed learning analytics for instructors.

Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads.

Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.