Overcoming Barriers to Restaurant Food Safety

Food safety is critical to the success of restaurants. Yet current methods of controling foodborne illness are inadequate, including time and temperature control, safe food handling procedures, good employee hygiene, cleaning and sanitizing techniques, and Hazard Analysis and Critical Control Points (HACCP) plan. Several barriers to food safety in restaurants are identified and recommendations for management are suggested.

The Beacon, July 1, 2009

Vol. 22, Issue 2, 8 pages

Melt inclusions from volcan de Colima, Mexico: complex examples of magmatic differentiation

Melt inclusions are minute magma bodies trapped within growing crystals. Their chemical compositions are useful in deciphering pre-eruptive conditions and magma evolution. The present study examined melt inclusions trapped in phenocrysts from the 3rd and 4th magmatic cycles (1869-1988) at Volcan de Colima, Mexico. Melt inclusions have highly evolved chemical compositions: 65-77% SiO2, >12% A12O3, 3-6% Na2O and K20 and less than 5.5% Fe and Mg. Major element compositions suggest that they are strongly differentiated magmas controlled by fractionation of plagioclase, opx, cpx and hornblende. Water concentrations were measured to be 2.7-3.5 wt. % in cpx hosted inclusions and 0.3-0.7 wt % in opx and plagioclase. Trace element compositions are anomalously low and inversely correlate with water. From this we deduce that Colima lavas and scorias simultaneously differentiate and degas. Moreover, hornblende rim growth rates constrain the ascent of the Colima magmas to -100 days for passive eruptions and >4 days for plinian eruptions.

Red mangrove juvenile mangroves and mangrove peat soils at the wetland mesocosm facility. Plants were exposed to phosphorus addition and defolitation, mimicing effects of marine storms on coastal mangrove ecosystems.

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