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Showing posts from October, 2021

Domestic Violence Survivors Aren't Serial Killers

Have you ever met some random woman and wondered what her past was? What is her story? Why did she move 1,000 miles from home to a place where she only knew a few people that she seemed to have strained relationships with? What is her deal, anyway? Is she a criminal? Perhaps, is she a serial killer? Or, maybe is she a domestic violence survivor? Although the Federal Bureau of Investigation states that there is no one single trait that identifies a serial killer, there are traits that are common among different serial killers. The Office of Justice Programs identifies certain traits that will be outlined below. In contrast, the traits of domestic violence survivors will also be outlined using statistics from the National Coalition Against Domestic Violence .   *Serial killers are typically white males between the ages of 25-34. *Domestic violence victims can be any race and are typically between the ages of 18-24. *Serial killers tend to be intelligent or at least street smart. *Domes

Pass the Potato Salad

It's Gameday. You have everything ready for your tailgate. Crackers, cheese, beer, pickles, meat for the barbeque, baked beans, stuffed squash, broccoli cheddar balls, potato chip cups, dip, wings, and good old potato salad. Potato salad -- that delicious mixture of eggs, potatoes, pickles, and mayonnaise all served up to make the day. Of course, you have to be careful that the potato salad doesn't become a foodborne illness villain. Potato Salad and Foodborne Illness One of the first assignments in my graduate school epidemiology course was identifying the culprit of a foodborne illness outbreak from a picnic. The ultimate perpetrator....potato salad. Mayonnaise is often blamed for causing outbreaks, but that is not the case. Potato salad is a combination of many different ingredients (see my recipe below), and those ingredients put together create an environment for bacteria to grow. Many of the ingredients in potato salad have low pH. The pH registers the acidity level of di