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Biology Student Profile: Beaver Seniors Learn the Health Value of Spicing Up Your Foods. Research Pair Finds a Significant Decrease of Staph Aureus in Foods Spiced with Garlic and Onion.
"They've extended the existing state of knowledge," says Dr. Larry Weiskirch, Adjunct Professor of Biology and the faculty adviser on the project. "Prior to this, most studies didn't focus on a combination of spices. Their research is unique." The spice project actually began in January 1999 when Wrable, in a microbiology class, studied the use of garlic and onion on the spread of Eschericihia coli (E. coli) and Staphaureus. She and Paulin discussed the project and decided to enhance it as part of their Senior Thesis project. The women spend more than 100 hours each on the research. The duo studied the effects of the combination of garlic and onions, two of the most commonly used spices in cooking, on the spread of three harmful bacteria: E. coli, salmonella enteriditidis and staph aureus. Their studies found that there was only a neglibible change in the spread of E. coli and salmonella, but a significant decrease int he spread of staph aureus. "We wanted to concentrate on a combination of spices used in recipes," says Paulin, a native of Reamstown and a 1996 graduate of Cocalico High School. "This is relative to every cook," addes Wrable, a native of Reading and a 1996 graduate of Central Catholic High School. The Senior Thesis project is a unique component of the Arcadia University curriculum. Seniors are required to complete a thesis as part of graduation requirements. (from Beaver College Herald, Summer 2000, 80:4) NOTE ADDED: This research was covered in many local and national newspapers and featured on "Action News" (WPVI-TV/Channel 6). Their adviser, Dr. Larry Weiskirch, Adjunct Professor of Biology, was also interviewed for Channel 6's "HealthCheck" segment. |
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"Spices
are more than just flavoring," says Biology major Kelly Paulin '00. And she
should know. As part of her Senior Thesis project, Paulin and her fellow senior
Beth Wrable spent the past year studying the effects of spices on the growth of
bacteria in foods.