Environmental Public Health Journal 2016 | BCIT Institutional Repository

Environmental Public Health Journal 2016

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The affect of temperature and pH on the food safety of kombucha tea
Objectives: Kombucha tea is becoming an increasingly popular food item within the Vancouver area. The tea is prepared through fermentation at room temperature during which acidic by-products are produced lowering the overall pH of the tea. Though the pH eventually reaches levels below 4.6, many health authorities prevent the sale of kombucha in farmers markets due to potential food safety issues. The initial pH before fermentation is around 5.5 and is then left at room temperature to ferment. As a result, this process potentially could allow for food borne illness causing organisms to survive and proliferate within the sugared tea. This research project will investigate the relationship of pH and time during fermentation at both room and refrigeration temperatures. Fermentation within a refrigerator could provide a safer alternative fermentation method Methods: The pH was measured using a pH meter for 30 samples at both room and refrigeration temperatures providing a total of 60 samples. The pH was measured periodically every twelve hours for a total of 120 hours. The data was analyzed using a linear regression model to determine if the pH change over time was statistically significant. The time at which the pH dropped below 4.6 was also noted for food safety purposes Results: At room temperature the pH steadily decreased in a linear fashion throughout the entire sampling period, dropping below 4.6 within 12 hours. The pH decreased in a nearly identical fashion when fermented in a refrigerator for the first 72 hours of sampling. After the 72 hour mark the pH stabilized at approximately 3.75, whereas the pH at room temperature continued to decrease down to 3.10 after the full sampling period Conclusion: The results indicate that kombucha tea becomes a non-potentially hazardous food within the first 12 hours of fermentation. The pH dropped below 4.6 after 12 hours at which point no food borne illness causing bacteria are able to survive and proliferate within the tea. The observed decrease in pH during the first 72 hours within a refrigerator is unlikely to have resulted from the fermentation process and therefore is not a feasible practice. Fermentation at room temperature appears to be a relatively safe process if home brewers are able to measure the pH change and carry out the process in a sanitary manner, Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, Kombucha, Fermentation, pH, Temperature, Refrigeration, Tea
Assessing knowledge differences between daycare staff and parents
Background and Purpose: Most Canadians have lead in their blood and it has been shown that even low levels of lead can cause harm. Children are the most susceptible population to the harmful effects of lead due to their increased absorption and earlier stages of brain development. Lead exposure in children has been shown to have negative and irreversible effects, including delayed development and reduced neurological function. As parents and daycare staff have the most interaction with young children, their health knowledge is important for minimizing day-to-day exposures. This research project assessed the level of knowledge of daycare staff and parents of young children on lead sources and health risks. Methods: An in-person, self-administered knowledge survey was given to parents and Early Childhood Educators (ECEs) at daycare centres located in Surrey, BC and Burnaby, BC. The data was then analyzed using SAS statistical software to compare the two groups using a chi square test. Results: Daycare staff and parents showed no significant differences in knowledge levels. The mean score on the knowledge test for daycare workers was 39.98 +14.77% and for parents was 30.73 +16.53%. Both groups had significant gaps in knowledge on lead, its sources, its risks for children, and preventive measures. Conclusion: Daycare staff and parents have an important role in minimizing children’s exposure to lead. Identifying knowledge gaps in these groups can lead to more targeted health promotion projects as well as changes to education and training., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Lead, Children, Daycare, Parents, Exposure, Public health, Knowledge
An assessment on food safety of takeout pho in Vietnamese restaurants
Background and Purpose: Foodborne illness associated expenditures cost the health care system an estimate of $100 million per year (1). Although the best approach in handling foodborne illnesses is through prevention, it becomes a challenge when it involves choosing between food associated risk or food quality. Take out pho (traditional Vietnamese noodle soup) poses a significant food safety concern when the raw beef and broth are packaged separately. The decreasing temperature of the broth presents a questionable critical control step. If the raw beef is not properly cooked, potential pathogens like E.coli can survive and cause foodborne illness. The following study examines the risk of foodborne illnesses associated with takeout pho and determines whether the broth can achieve an adequate temperature of 70°C to completely pasteurize the raw beef after twenty minutes. Methods: Thirty samples of takeout pho were collected from thirty Vietnamese restaurants within Vancouver and Burnaby, BC. Statistical analysis was performed using a Z-test to compare the median mixed temperature with the cooking standard of 70°C using a Z-test after twenty minutes. Results: Based on the results, the median pho temperature was 62.25°C with a standard deviation of 6.69°C. The range was 30.3°C with the minimum temperature of 42.7°C and the maximum temperature of 73°C. The mode was 62.5°C. The results generated a p-value of <0.0001. Conclusions: The median temperature of the thirty samples did not achieve the cooking standard temperature of 70°C. Thus, the temperature of the broth cannot be considered a critical control step after twenty minutes from the time of pick up. Improper food handling and time-temperature abuse can introduce and support the growth of pathogens on raw beef which naturally has E.coli. Therefore, this can increase the possibility of consuming pathogens from undercooked beef causing an increased risk of foodborne illnesses. Pasteurization using time and temperature combination can potentially remove the risk however, there is not enough food handling instructions provided for the consumer to properly cook the raw beef to a safe temperature. Implications for policy development designed for, Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Takeout, Take away, Pho, Foodborne illness, Vietnamese, Raw beef
Bisphenol A (BPA) in thermal paper used for receipts
Background: Bisphenol A (BPA) is a proven endocrine disruptor and has been found in the urine of 95% of Canadians. Though the chemical has been banned for use in certain applications, it is still common in items such as thermal paper used for receipts because the compound is heat stable. This study aims to determine if the levels found in thermal receipt paper are high enough to pose a public health concern. Methods: Samples of thermal paper used for receipts were tested for BP A by soaking and incubating lOOmg of the paper in lOmL of methanol for 3 hours at room temperature, and then overnight at 4°C. The resulting methanol solution was then analyzed by using an HPLC (high performance liquid chromatography) system with fluorescence detection. Results: A total of 30 receipts were tested from various stores around the Lower Mainland, including retail stores and restaurants. Of the 30 samples, 13 tested positive for bisphenol A, and of those 13, the amount ranged from 0.124 to 871.17 mg BPA per kg paper. Using the provisional total daily intake (0.025mg/kg body weight/day) set by Health Canada in 1996, results indicate that there can be enough BPA present in a minimum of 2 grams of the paper to exceed the daily limit for a person weighing 70kg. However, the human body does not absorb all of the BPA it may come into contact with, nor does a person touch the entire surface of the paper; thus, more than 2 grams of thermal paper would be required to actually exceed the pTDI. Conclusion: Although the human body does not absorb all of the BPA it may come into contact with, thermal receipt paper can still be a significant source of BP A, especially for those who handle them frequently, such as cashiers. Public education on common sources of BP A, such as thermal receipts, would reduce exposure., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Bisphenol A, BPA, Thermal paper, Retail receipts
Detection of DEHP in beverages sold in Canada using gas chromatography-mass spectrometry
Phthalates are a class of plasticizing chemicals used to improve the flexibility of soft plastics (1, 6, 12, 15). As such, they have drawn increased attention as food contact substances (1, 10, 14), mostly entering food items from packaging materials (1, 8, 10, 14). Even though they had been approved as indirect food additives in Europe and the U.S. (1), the discovery of high concentrations of di(2-ethyl-hexyl) phthalate (DEHP), also known as bis 2-ethylhexyl phthalate (BEHP) (12, 15), in a probiotic food product by a scientist from Taiwan in April 2011 initiated the world’s greatest health safety efforts (7). Investigators found that DEHP, along with other phthalates, were deliberately added to food products in replacement of the approved food additives, which would normally be added to emulsify the components in the drinks to achieve a natural and appealing appearance (7, 12, 15). This contamination event has been known as the 2011 Taiwan Food Scandal, where processed food items such as sports drinks, concentrated juice beverages, tea drinks, jam or jelly and food supplements were adulterated with phthalates, a harmful class of chemical compounds. Consequently, ingestion of these harmful compounds may result in adverse health affects such as endocrine disruption, malformation of reproductive organs, infertility and abnormal neurodevelopment (12). Many products made it across the border to 22 different countries (15, 17) including Canada and U.S. (17). Since then, the Taiwanese government made improvements to the food industry regulations (15, 17). This study was aimed to determine if DEHP was present, and compared to the European Food Safety Authority (EFSA) DEHP tolerable daily intake (TDI) of 0.05 mg/kg body weight (bw)/day (12, 17), in 30 different drinks of imported and domestic brands sold in Canada. For comparison purposes, the author completed calculations based on the average adult (over 18 years old) body weight of 70 kg, according to EFSA (41). Using liquid/liquid extraction followed by Gas Chromatography-Mass Spectrometry (GC-MS), 30 beverages were tested and analyzed for the presence of DEHP. Low concentrations of DEHP was detected in 3 of the beverages and none in the other 27 beverages tested on a calibrated instrument. The concentrations detected for the 3 beverages were lower than the TDI for a 70 kg body weight. Control samples were used to ensure method validity., Peer-reviewed article, Published., Peer reviewed, DEHP, di(2-ethyl-hexyl) phthalate, bis 2-ethylhexyl phthalate (BEHP), Imported drinks, Imported beverages, Canadian beverages, US beverages, Bubble tea, 2011 Taiwan Scandal, Phthalates
The effect of seafood consumption on the memory of post-secondary students in B.C.
Background and Purpose: Seafood makes up a significant portion of the diets of people around the world. Especially fatty fish such as salmon and herring, seafood items contain numerous nutritional benefits including omega-3 fatty acids which studies have shown aid in cognition and memory. However, due to natural and anthropogenic sources of pollution, contaminants such as mercury which studies suggest decreases cognitive functioning if consumed in excess bioaccumulate in marine life including various fish and shellfish species. The purpose of this study was to categorize participants into either the “fish” group (more fish than shellfish consumed) or the “same” group (either more shellfish than fish consumed or equal amounts of fish and shellfish consumed) via a seafood frequency questionnaire, and to administer a memory test to the participants to determine whether there is a significant difference in mean memory test scores between the groups. Methods: 31 participants were randomly selected at BCIT to participate in the study. Participation was voluntary and participants were given written and oral instructions on how to complete both the seafood frequency questionnaire and memory test. Memory test scores were based on the length of the longest digit sequence that the participant was able to recite upon hearing the examiner list the sequence. The highest possible score was a 10, while the lowest possible score was a 1. Results: The mean memory test scores of the groups, “fish” (more fish than shellfish consumed) and “same” (either more shellfish than fish consumed or equal amounts of fish and shellfish consumed), were 5.83 and 5.92, respectively. The median memory test scores of the groups, “fish” and ”same”, were both equal to 6. The standard deviations of the groups, “fish” and “same”, were 1.2004901 and 0.9540736, respectively. The ranges of the groups, “fish” and “same”, were 4 (minimum) to 8 (maximum) and 5 (minimum) to 8 (maximum). From the non-parametric Wilcoxon Rank sum test, the P-value was found to be >0.05 at α = 0.05. Conclusion: The results of this study suggest that diets relatively high in fish are neither positively nor negatively correlated with memory. However, the limitations of this study in combination with the various studies that contradict this study’s findings illustrate the need for further research., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Memory, Seafood, Shellfish, Fish, PCBs, Mercury, Brain, Neurodevelopment, DHA, EPA, Omega-3 fatty acids
Electronic cigarettes
Background and Purpose: Electronic cigarettes are gaining vast popularity because the perceived impression about electronic cigarettes is they are a safer alternative to conventional smoking (Belluz, 2015). As a result, more teenagers are switching to electronic cigarettes either as a smoking cessation tool, or for recreational use. However, it is supported by the evidence review that there is nicotine mislabeling between what the manufacturer has labeled and the actual nicotine content in the liquids (Goniewicz et al., 2012). This is a critical health concern for teenagers and recreational users because they are exposed to nicotine, which is a neurotoxin that creates the addiction for smoking. As a result, over a period of time, recreational electronic cigarette users have a higher chance of switching to conventional smoking (Bach, 2015). Hence, the purpose of this research is to determine whether nicotine can be found in nicotine free electronic cigarette liquids Methods: The nicotine content in the electronic cigarette liquids will be determined using Gas Chromatography - Mass Spectrometry. Inferential statistics such as a one tailed t-test will be done using Microsoft Excel and SAS to see if nicotine can be detected in nicotine-free electronic cigarette liquids and if there is a statistically significant difference. Results: The two p-values from the parametric test were 0.2811 and 0.2953. The p-value to reject the null hypothesis was set at 0.05. Because the p-values from the inferential statistics were greater than 0.05, the null hypothesis was not rejected and the actual nicotine content is equal to what the manufacturer had labeled as nicotine free. Discussion: Although the inferential statistics indicated that there was no statistical significance in nicotine concentration, two out of the ten nicotine free electronic cigarette liquids measured nicotine levels above 0 ppm. Conclusion: There was not a significant difference in nicotine concentration found in the electronic cigarette liquids and the actual nicotine concentration is equal to the labeled concentration. However, because the sample size of only ten is too small, there is a potential for type 2 error. Also, the samples came from only two manufacturers. Therefore, the results from this research are not representative for all the electronic cigarette liquids. More research should be conducted to provide scientific evidence to stop recreational electronic cigarette users from the exposure of electronic cigarettes as these could act as a stepping-stone towards smoking conventional cigarettes. Teenagers who start smoking at an early age will be more, Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Electronic cigarettes, Conventional smoking, Nicotine, Gas Chromatography Mass Spectrometry, Nicotine-Free electronic cigarette liquids
Evaluating the effectiveness of vinegar as a sanitizer
Objectives: Pathogens are introduced into foods, surfaces, and hands by our surrounding environment which includes soil, air, and fecal contamination. It can be due to improper handling, cleaning, washing or sanitizing. Sanitizers are applied to surfaces in order to kill all the vegetative cells of microbes. Health Canada regulates the types, uses and concentration of the sanitizers. These sanitizers are chemically formulated to kill microbes and hence there is a rising concern about toxicity associated with their use. People are moving away from regulated sanitizers to natural alternatives. This research project examined the efficacy of vinegar, one of the natural alternatives, as a sanitizer. Methods: 3M Quick Swabs were used to collect coliform samples from a plastic cutting board before and after inoculating it with coliform culture and subsequently cleaning it with vinegar. A one tail paired t-test was conducted to assess whether the coliform counts were reduced after cleaning with vinegar. Results: For all 30 samples there was a reduction in the number of coliforms when comparing before and after cleaning with vinegar. Results show that there is a significant difference in the mean numbers of coliforms before and after cleaning with vinegar; p <0.0001. Conclusion: These results indicate that undiluted vinegar when used for cleaning food contact surface significantly reduces the coliform counts but not to the safer levels for human exposure., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Sanitizer, Vinegar, Food contact surfaces, Alternatives, Efficacy
Evaluation of the general public’s knowledge on ingredients in personal care products
Objectives: The average person living in North America is exposed to hundreds of chemical ingredients, including those that are harmful to human health, through application of personal care products. The manufacture of personal care products is largely untested and unregulated at a government level; legislation is not as prescriptive as the public would expect it to be. This shifts the responsibility to consumers to use their own discretion when purchasing personal care products. The purpose of this research was to assess the knowledge of the Canadian general public regarding ingredients in personal care products to determine if they have enough knowledge to avoid harmful substances. Methods: A knowledge assessment survey was conducted to two different groups in Canada. The first group consisted of the general public who did not have a background in toxicology or dermatology, and the second group consisted of Public Health Inspectors in Lower Mainland B.C. The test scores from the knowledge assessment were compared between the two groups to determine if there was a significant difference in the means. Results: The survey was completed by 39 Public Health Inspectors and 91 members of the general public. The mean score was 3.0256 for the Public Health Inspectors and 1.846 for the general public; the test score was out of 10. Statistical analyses showed that the mean test scores were significantly different and the null hypothesis (Ho: mean test score of the Public Health Inspectors = mean test score of the general public) was rejected at α= 0.05. Conclusion: The result showed that both groups had low level of knowledge regarding the ingredients in personal care products that are widely used in Canada. Even the chemical ingredients that are known or suspected to be dangerous to human health or have adverse effects on the environment were not recognized. Exposure to potentially hazardous chemicals can be prevented or reduced by setting a legal requirement of a maximum concentration, imposing marketing restrictions or requiring better labelling of hazardous ingredients to improve public awareness of potential risk., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, chemical ingredients, Personal care products, Cosmetic, Toxic, Xenobiotics, Preservatives
Evaluation of the public’s knowledge, attitude, and practice on seafood contaminants
Background: The public perceives seafood generally as a healthy food. Studies have shown that consumption of fish is associated with healthy heart function. However, the benefits of consuming seafood may also come with some risks, which may not be well-known by the public. Seafood can potentially contain contaminants that originate from the natural environment or pollutants from human activity. The contaminants of interest that were focused on in this study include lead, mercury, organophosphates, and domoic acid. Methods: The study utilized a KAP (Knowledge, Attitude, and Practice) survey to evaluate the knowledge, attitude, and practices regarding these contaminants between the general public and those working in the seafood industry. Nominal data was analyzed by the chi-square test while numerical data was analyzed by the t-test. Results: The data obtained did not show a statistically significant difference between the general public and the seafood industry (p-values greater than significance level of 0.05 on all parameters) in their knowledge, attitude, and practice regarding seafood contaminants. Conclusion: There was no difference between the general public and the seafood industry in their knowledge, attitude, and practice regarding seafood contaminants. Although the attitude data was not significant, the effects of some chemical contaminants (organophosphates and domoic acid) were generally incorrectly perceived by both groups unlike biological contaminants. Additional research will be required, but results from this study show that educational intervention by the government or health authorities may be needed., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, Organophosphates, Seafood, Contaminants, Knowledge, Attitude, Practice, Perception, Domoic acid, Lead, Mercury
An investigation of the effect of awareness and knowledge on emergency planning for food service establishment operators
INTRODUCTION: Current legislative deficit could leave food service establishments without sufficient food safety plans allowing food safety standards to decline during emergencies and increasing risk for foodborne illness. Relevant research indicates there is likely to be a lack of planning and action and lack of accessible resources on the behalf of operators and governmental agencies respectively (Story, 2007). OBJECTIVES: The primary objective of this research was to elucidate the relationship between the dependent variable: food service establishment operator’s level of emergency planning and two independent variables: their level of knowledge and level of awareness. METHODS: A list of suitable candidates was generated using Yellowpages and potential candidates were randomly selected by numerical draw. These individuals were surveyed in person and this process was repeated until 30 contacts were acquired. The data was compiled in Excel for differential statistical analyses and SAS for Chi-squared testing for statistical significance. RESULTS: Chi-square testing indicated a p-value of >0.05 for both data sets; therefore, no association was found between both food operator’s knowledge and awareness and their level of emergency planning and both null hypotheses were rejected. Mean, median, and mode values were determined to fall within the neutral-high value for the ordinal scale. CONCLUSION: Neither awareness and knowledge had a statistically significant relationship to the level of the operator’s level of emergency planning. All tested categories were of neutral-high score values meaning the surveyed data did not find a deficiency in operator planning. These results could be indicative of error in survey design meaning further research on this topic will be necessary to determine a conclusive relationship between these variables., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2016., Peer reviewed, Food operators, Emergency planning, Awareness, Knowledge
Potential environmental impact of the Fukushima Daiichi nuclear plant accident
Background and Purpose: The 2011 Fukushima Daiichi nuclear reactor incident in Japan resulted in the release of large quantities of radioactive material into the Pacific Ocean through deposition from the atmosphere and liquid discharges from the nuclear facility. Public misconceptions and the scarcity of radiation monitoring along the west coast of Canada have create doubt within the population regarding the safety of the ocean. A radiation survey along some of Vancouver’s beaches was completed to determine whether radioactivity from Fukushima has reached our local shores. Methods: Radiation surveys were conducted at three different locations; Sunset, Spanish Banks and Jericho Beach in Vancouver, British Columbia. Gamma radiation levels were measured using both the Radeye, GR 135 Plus EXPLORANIUM survey meters. At each beach, 30 samples of water, sand and various different artifacts including algae, stones and logs were each surveying. If the radiation detected exceed 0.05μSv/Hr the identification function of the GR 135 Plus EXPLORANIUM would be used to determine if it was from natural or artificial sources. The radiation levels were compared to the expected normal background levels (between 0.05μSv/Hr- 1.0 μSv/Hr) as well as to observed if there was any sufficient differences between the mediums under investigation. Results: The radiation levels along all three beaches did not exceed normal background levels (between 0.05μSv/Hr- 1.0 μSv/Hr). Furthermore, characteristic radionuclides released from this incident, specifically Cesium 134 and Cesium 134, were not detected. There was no sufficient difference between the radiation levels observed from the sand, water and different artifacts (logs, stones, and algae) Conclusion: It was concluded that the radiation levels along the beaches, Jericho, Spanish Banks and Sunset Beach do not present an additional risk to the public visiting this area as a result of this incident., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, Fukushima Daiichi, Cesium 134, Cesium 137, Gamma, Radiation, Vancouver beaches

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