Can children learn verbs from events separated in time? Examining how variability and memory contribute to verb learning.

Children in everyday environments experience verbs separated by minutes or hours and linked to events that vary in their similarity. Prior studies have shown that seeing similar events can be beneficial for verb learning (e.g., complex events), but there is also evidence that varied events or seeing both similar and varied events is useful; more studies are needed. In addition, few prior verb studies have tested verb learning from spaced practice. In Study 1, 3½- and 4½-year-olds (N = 72) saw either three similar events, three varied events, or a single live event (control) while hearing a new verb; events were separated by 1-min delays. Results showed better performance in multiple-event conditions than in the single-event condition and showed more extensions with age. Specifically, children benefitted more from seeing varied events with age. In Study 2, 2½-, 3½-, and 4½-year-olds (N = 163) either saw similar and then varied events or saw all varied video events separated by 1-min delays or no delays. The youngest children performed significantly better in the similar first condition than in the all varied condition, showing the first evidence of this benefit following spaced practice. In addition, as in Study 1, performance after seeing varied events increased with age. Together, these studies show that children can compare events separated in time and that their ability to learn verbs from varied examples develops with age.

Validation of three rapid screening methods for detection of verotoxin-producing Escherichia coli in foods: interlaboratory study.

An interlaboratory study was conducted for the validation of 3 methods for the detection of all verotoxin-producing Escherichia coli (VTEC) in foods. The methods were a multi-analyte 1-step lateral flow immunoassay (LFIA) for detection of E. coli O157 and verotoxin (VT); an enzyme-linked immunosorbent assay targeted against VT1, VT2, and VT2c (VT-ELISA); and a polymerase chain reaction (PCR) method for detection of VT genes (VT-PCR). Aliquots (25 g or 25 mL) of 4 food types (raw minced [ground] beef, unpasteurized milk, unpasteurized apple juice [cider], and salami) were individually inoculated with low numbers (<9 to 375 cells/25 g) of 6 test strains of E. coli (serogroups O26, O103, O111, O145, and O157) with differing VT-producing capabilities. Five replicates for each test strain and 5 uninoculated samples were prepared for each food type. Fourteen participating laboratories analyzed samples using the LFIA, 9 analyzed the samples by ELISA, and 9 by PCR. The LFIA for O157 and VT had a specificity (correct identification of negative samples) of 92 and 94%, respectively, and a sensitivity (correct identification of positive samples) of 94 and 55%, respectively. The VT-ELISA and VT-PCR had a specificity of 98 and 99%, respectively, and a sensitivity of 89 and 72%, respectively.

Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study.

Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separate lots of raw ground chicken that were naturally contaminated. The results from the second trial showed no statistical difference between the 2 culture methods. A third trial involving 4 laboratories was conducted on 2 separate lots of naturally contaminated raw poultry. Again, no statistically significant differences occurred. It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products.