Environmental Public Health Journal 2016 | BCIT Institutional Repository

Environmental Public Health Journal 2016

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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
An evaluation of British Columbia’s guideline for the sale of foods at temporary food markets in allowing the sale of potentially hazardous food
Background and the purpose: British Columbia’s Guideline for the Sale of Foods at Temporary Food Markets is a document that Environmental Health Officers’ (EHOs) and farmers’ market managers will have to consult with when determining what food products are allowed to be sold in farmers’ markets. This guideline plays a vital role because it indirectly influences EHOs’ and farmers’ market managers’ judgments and the public’s risk exposure to potentially hazardous foods (PHFs) in farmers’ markets. It is necessary to evaluate and compare BC’s guideline with other provinces’ to see where it sits in the spectrum with respect to its permissibility in allowing the sale of PHFs in farmers’ markets, perhaps contributing to the further revision or development of the farmers’ markets guideline or policy. Methods: An online Google Docs survey consisting of 20 questions was created to ask farmers’ market managers from British Columbia and other provinces in Canada whether their farmers’ markets allow the sale of the five food types: poultry, shell egg, sauerkraut, unpasteurized juice/cider and cheese and how these foods are handled and stored. Results: There were 56 farmers’ market managers who participated in this survey (46% from BC and 54% from outside BC). Chi-square results had p-values greater than 0.05 for all the five surveyed categories. Two-tail t test results had p-values less than 0.05 in the raw poultry and sauerkraut categories. Discussion: Although no association between the location of farmers’ markets in Canada and the sale of the five surveyed food categories, BC farmers’ market managers disallowed the sale of raw poultry and unpasteurized juice more often than markets outside BC whereas fewer BC farmers’ market managers disallowed the sale of eggs and cheese when compared to markets outside BC. A significant difference in the handling and storage practices of raw poultry and sauerkraut was identified between farmers’ market managers in BC and outside BC. Also, BC’s managers were shown to have safer food handling practices to raw poultry, sauerkraut and unpasteurized juice than managers from outside BC. Conclusion: The types of foods sold in BC and outside BC appeared similar as this survey found no differences between the five surveyed PHF categories allowed for sale. However, handling practices of these foods did vary, and that might be associated with guidelines, or with farmers’ market manager knowledge. Of concern, BC farmers’ market indicated that eggs and juices were sourced and made on farms. These two categories required more attention and food safety awareness from both EHOs and farmers’ market managers. Overall, the survey responses reaffirmed that review and approval for the sale of potentially hazardous food from EHOs and scrutiny from farmers’ markets managers must be in place to ensure public’s safety as well as minimizing public’s risk exposure to improperly handled PHF sold in farmers’ markets., 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, Guideline for the Sale of Foods at Temporary Food Markets, Farmers’ market, Potentially hazardous food, British Columbia
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
Examining the safety of duck breast prepared the sous vide method
Objectives: There is an increasing desire in the culinary industry to use sous vide to prepare meals at low internal temperatures to enhance flavour, texture, and quality. The sous vide method uses specific time and temperature combinations to allow for sufficient microbial destruction. The BCCDC’s Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia suggests time and temperature combinations to help ensure that the required log10 reductions of pathogens are achieved. Concerns for public safety arise when chefs deviate from the guidelines, and therefore may not achieve the appropriate log10 reductions. This study looked at a commonly used sous vide duck breast recipe and determine whether appropriate the appropriate log10 reductions were met. It also examine the efficacy of the sear step and resting period in achieving the log10 reductions. Methods: After calibration, two batches of 15 duck breasts were prepared using the sous vide method for 80 minutes at 58ºC, the breasts were then seared on a 200°C frying pan for 2 minutes each side, and then subjected to a 4 minute rest period at room temperature. The internal temperature of the breasts was continuously measured using SmartButton thermometers. This data was entered into the AMI Process Lethality Determination Spreadsheet to calculate the log10 reductions. The log10 reductions were analyzed using a one-sample t-test to assess whether the recipe achieved the required 7.0 log10 reductions. Results: The results showed 14% of the 29 duck breasts achieved a 7.0 log10 reduction after the sous vide step of 80 minutes at 58 ºC. The null hypothesis (Ho: measured log10 reductions of duck breasts = 7.0 log10 reductions) was rejected with 100% power and a p-value of 0.00. The mean was 5.13, therefore it seems as though the log10 reductions were significantly lower than 7.0 log10 reductions. After the sear and the resting period, 52% of 27 duck breasts achieved a 7.0 log10 reduction. Statistical analyses showed that the null hypothesis could not be rejected. The p-value was 0.97 and the power was 0.413. Disregarding cumulative effects, the median log10 reductions achieved only by the sear step was 0.43, and the median log10 reductions achieved solely by the resting period was 0.35. Conclusion: Due to lack of normality one cannot confidently say this recipe will achieve 7.0 log10 reductions. However, due to the high log10 reductions achieved, it seems plausible for another recipe to provide adequate log10 reductions while maintaining acceptable quality. The sous vide step should be used for the majority of the log10 reductions. Due to a wide variability in the results, the sear and resting period should only be used for small increases in log10 reductions., 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, Sous vide, Duck breast, Temperature, SmartButton, Public health, Sear, Foodborne illness
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
Sampling of elementary school playground equipment for total coliforms and E. coli
Background and Purpose: Outbreaks of enteric diseases in schools and daycares are common. It is possible that these outbreaks could be propagated via fomites in school settings, such as playground equipment that is not regularly cleaned. Studies thus far have provided conflicting results on the level of contamination present on fomites in the school setting. This project is intended to assess the level of microbial contamination present on elementary school playground surfaces as a result of hand contact from school children. Methods: Two categories of elementary school playground equipment were sampled in this study; those that are likely to see regular hand contact from children and those that were not likely see hand regular hand contact from children. 30 surfaces of each category were swabbed and the media will be plated and incubated to enumerate total coliforms and E. coli. Results: The mean number of total coliforms on high hand contact surfaces was 0.2333 cfu/100cm2, while the mean number of total coliforms on low hand contact surfaces was 0.2667 cfu/100cm2. The t-test analysis of total coliform results produced a p-value of 0.5566. The mean number of E. coli on high hand contact surfaces was 1.1333 cfu/100cm2, while the mean number of E. coli on low hand contact surfaces was 4.9000 cfu/100cm2. The t-test analysis of E. coli results produced a p-value of 0.8019. Discussion: Neither results for total coliforms or E. coli indicated significantly different numbers on high or low hand contact surfaces. This indicates that these total coliform and E. coli may not be present as a result of hand contact. Conclusion: These results do not support the deposition of coliforms or E. coli on playground equipment as a result of hand contact. However, there is still concern due to the number of samples positive for E. coli. These results suggest the need for practices such as regular hand washing in the school setting after using the playground, regular cleaning of playground materials and EHO inspections of school grounds., 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, Playgrounds, Schools, Surface sampling, Sanitation, Total coliforms, Escherichia coli, Abbotsford

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