Environmental Public Health Journal 2017 | BCIT Institutional Repository

Environmental Public Health Journal 2017

Efficacy of chlorine sanitizer spray bottles exposed to various temperatures and ambient light
Background: Gastroenteritis is largely under reported across Canada. It is estimated that one reported case represents on average 313 cases. In addition, improper cleaning is one of the top ten reported causes of food borne illness. Sanitization is important to reduce the number of pathogenic microorganisms present on food contact surfaces to a safe level. Correct concentrations of sodium hypochlorite are to be prepared and used within the range of 100ppm – 200ppm on food contact surfaces. The purpose of this study was to evaluate the rate of degradation of sodium hypochlorite in spray bottles to assess if these solutions need to be prepared fresh daily to achieve efficacy. Two variables seen within a food service establishment were chosen to evaluate the rate of degradation, temperature and ambient light. Method: Room temperature (20˚C), 35˚C and ambient light exposure were tested to evaluate their effect on the degradation of free chlorine in spray bottles over time in days. The experiment was preformed by setting up 3 individual spray bottles at 20˚C with no light, 20˚C with ambient light and 35˚C with no light. The sodium hypochlorite was then sampled and recorded periodically three times a week over a 15-day period to determine the stability of the chorine solutions prepared at around 200ppm. Results: In the order of spray bottles tested, 20˚C no light, 20˚C ambient light and 35˚C no light, a correlation coefficient of -0.3027, -0.8235 and -0.8169 were recorded. In addition, the following test spray bottles held a r-squared value of 0.0916, 0.6781 and 0.6674. A p-value of 0.5094, 0.0249 and 0.0249 were also assessed, with a corresponding power of 8.99%, 73.74% and 71.75%. Conclusions: By calculating the linear regression formula, it was concluded that chlorine solution in spray bottles do not need to be prepared fresh daily. For 200ppm 20˚C no light, 200ppm 20˚C ambient light and 200ppm 35˚C no light, at days 128, 67 and 45, the estimated concentration of sodium hypochlorite will be at the minimum requirement of 100ppm respectively., 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, Chlorine, Sodium hypochlorite, Sanitizer, Spray bottle, Temperature, Ambient light
Evaluating two methods of testing residual sanitizer concentrations in food service establishments
Objective: Utensils and tableware are food contact surfaces that have the potential to transmit disease-causing microorganisms if not washed, cleaned and sanitized correctly in a food service establishment. To prevent utensils and tableware from becoming vectors of disease, it is essential that operators and staff are able to adequately sanitize them and accurately test for it in a quick and convenient manner. It is also essential that Environmental Health officers are able to test whether adequate sanitization is occurring during their routine inspections. Currently there are no guidelines indicating the correct method of testing. Therefore, this study investigated two methods used to test residual sanitation concentration in a dishwasher. The purpose of this research was to determine if there is any difference in the two methods currently being used, and if so, which method is the more reliable one. Methods: LaMotte Chlorine Test Strips were used to detect the levels of chlorine in a commercial dishwasher. The chemically treated strips were dipped onto a freshly wet and washed utensil and directly in the rinse water of a dishwasher. Results: The difference in the mean of 60 samples from two independent groups was analyzed. Thirty samples were obtained from location one, the dishware l, and thirty samples were obtained from location two, the rinse water of the commercial dishwasher. The mean residual concentration was calculated and compared. The means demonstrated there is a significant difference (p = 0.035)between the two groups; the average residual concentration was lower for the dishware compared to the rinse water. Conclusion: Dishware is a vector capable of transmitting disease causing microorganisms if not sanitized adequately. Thus, it is important to ensure that dishes in a food service establishment have been thoroughly sanitized. The testing of that requires a consistent and reliable method. It is safe to assume that testing on the dishware is the best course of action to err on the side of caution., 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, Test strip, Chemical dispenser, Chlorine, Low temperature dishwashers, Sanitation, Tableware, Rinse water