Environmental Public Health Journal 2019 | BCIT Institutional Repository

Environmental Public Health Journal 2019

Adequacy of hand washing apples
Background: Foodborne illnesses linked to fresh produce has been on the rise in recent years. This increase in illnesses pose a massive burden to the healthcare system. One way to prevent this is through educating the public the importance of handwashing produce. There are many studies that have tested ways of washing and sanitizing fresh produce to reduce surface pathogens. However the average consumer mainly hand washes produce before consuming it. Thus this study intends to test the efficacy of hand washing by testing surface ATP on apples before and after they have been washed. Methods: Apples were purchased from the bulk section of a super market. ATP swabs were used to test the concentration of ATP on the surface of the apples. The values were recorded. All the apples were hand washed under running tap water for 15 seconds and the surface ATP concentration were obtained and recorded. The values were then compared to draw a conclusion. Results: The results show that there is statistically significant reduction in surface ATP values on apples after washing them (mean ATP value of 33.2) compared to before washing them (mean ATP value of 116.67). The p-value obtained was 0.00033 when α = 0.05. Conclusion: This study was able to conclude that there was a significant reduction in surface ATP values following handwashing of the apples. There was an observed 60% reduction in the mean values of ATP of before and after hand washing. In conclusion, hand washing apples do provide an adequate reduction of surface ATP values thus attaining surface cleanliness., Peer reviewed, 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, 2019., Outbreaks, ATP, Cross contamination, Apples, Sanitization, Foodborne illness, Cleaning methods, UltraSnap swabs, Luminometer, Pathogens, Fresh produce
Comparing the caffeine content of caffeine-containing dietary supplements in British Columbia
Background and Purpose: The use of dietary supplements is on the rise in Canada. This raises questions about the safety of the supplements when taken in the recommended dosage. One ingredient of concern in dietary supplements is caffeine, which can cause adverse health effects when consumed in great enough quantities. Given the lack of research into the caffeine content of dietary supplements, along with few regulations that exist regarding labelling or limits on caffeine content within Canada, a major concern is whether or not these supplements pose a risk to the public. The purpose of this study is to compare the caffeine content of various types of dietary supplements, and to determine if the caffeine content warrants a risk to the public. Methods: Supplement stores within the Vancouver Metropolitan Area were visited online and in person, and supplements were categorized as an energy drink, pre-workout supplement, energy bar, fat-loss supplement, or caffeine pill or capsule. The caffeine content per recommended dosage of each supplement was recorded from the label. Results: It was found that the caffeine content did vary between supplement categories (Kruskall-Wallis one way ANOVA test had a p-value < 0.000), and that fat-loss supplements and pre-workout supplements had the highest caffeine content with a mean 221.19mg per serving and 249.68mg per serving respectively. Caffeine pills had a mean of 186.90mg per serving, energy drinks had a mean of 166.84mg per serving, and energy bars had a mean of 85.06mg per serving. Discussion: Health Canada recommends that healthy adults not exceed 400mg of caffeine per day. Exceeding this limit can lead to adverse health reactions, such as anxiety, insomnia, heart palpitations or more serious symptoms such as convulsions or death. It was found in this study that 5% of the samples exceeded 400mg, and can be considered hazardous. Taking multiple doses of supplements, or consuming additional caffeine from alternative sources, such as coffee, also puts consumers at a greater risk of exceeding the recommended limits. Currently there are no regulations in Canada regarding how much caffeine is permitted within these products, or any labeling requirements for caffeine in dietary supplements. Conclusion: Given the increase in popularity of dietary supplements in Canada, along with the limited regulations on labelling requirements, caffeine-containing supplements could potentially pose a risk to consumers. This study shows that the caffeine content differs between types of dietary supplements, and that some supplements exceed the Health Canada guidelines of 400mg. More regulations and guidelines on labeling requirements for these supplements may be necessary to protect the public., Peer reviewed, 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, 2019., British Columbia, Dietary supplements, Caffeine, Caffeine content, Workout, Labelling, Supplement safety
The effect of probiotics as a starter culture for producing yogurt
Background: Many comprising studies showed that probiotics can manifest antimicrobial activity. Due to positive health effects of probiotics, they have been added in a fermentation of various foods to increase the nutrient content and to improve the quality of the foods. Furthermore, probiotics are used as a starter culture for several fermented foods like a yogurt. Probiotics may contain strains that are capable of initiating fermentation of the foods, however, a safety of the foods is not certain. Therefore, the study is done to analyze use of probiotics as a starter culture for a yogurt. Methods: The study was designed to analyze the pH pattern of three different yogurt groups (control, commercial starter culture, and probiotics). Each group had three samples that were made using Dairyland 2% milk and corresponding cultures. The control group samples were not inoculated with any culture. The commercial starter culture group samples were inoculated with Yogourtmet Freeze-Dried Starter and the probiotics group samples were inoculated with probiotic capsule, Jamieson 10 Billion Probiotic. The samples were incubated for 7 hours and every 45 minutes the pH was measured using Hanna Professional Portable Yogurt pH Meter. Results: The statistical analysis of the pH measurement showed significant different between the control groups and other two groups. The control group samples pH decreased a bit, but it was not enough to turn the samples to a yogurt. The pH pattern of the commercial group samples showed rapid decrease in pH after 180 minutes and the average pH of the last reading was 4.10. The pH of the probiotics group samples decreased linearly, and the average pH of the last reading was 4.58. Conclusions: The commercial starter culture and the probiotics group samples initiated fermentation and enough acidification occurred to decrease the pH below 4.6. With 7 hours of incubation period, the probiotics group samples just met the pH that makes the yogurt safe to consume. Therefore, the use of the probiotics as a starter culture for producing yogurt can be suggested with adequate incubation period., Peer reviewed, 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, 2019., Acidification, Yogurt, pH, Probiotics, Starter culture, Fermentation
Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy
Background: Sous vide cooking is popular method of cooking involving a water bath with immersion circulator or a steam convection oven. This process is also known as low-temperature long-time method (LTLT), where food is held at a lower temperature over extended time for cooking (1). Plastic is the more commonly used medium with sous vide cooking. Glass and silicone are an environmentally alternative to plastic, since they are reusable mediums. These alternative mediums have not been studied and may affect the time to reach pasteurization. The purpose of this experiment is to determine how plastic, silicone, and glass influence time in sous vide cooking of gravy to 56.5°C. Methods: Four of each medium: plastic, silicone, and glass containing 500 mL of gravy with SmartButton data loggers at 4°C were introduced into a 56.5 °C water bath for 150 minutes. The data loggers recorded the temperature at one minute intervals. The data was used to run a One-Way Analysis of Variance (ANOVA) to analyze if there were any statistically significant differences between the three mediums and time, and a Scheffe’s test to compare the mean time of each of the mediums. Results: There was a difference in time of sous vide cooking for gravy at 56.5°C between the mediums: plastic, glass, silicone. The p-value was 0.00, therefore rejecting Ho and accepting there is a difference in time of sous vide cooking gravy at 56.5°C between the different mediums: plastic, glass, silicone. Comparing the mediums among each other, it showed that there was a difference between glass and silicone, glass and plastic and no significant difference between plastic and silicone medium. Conclusion: The results indicate that there is a statistically significant difference in time that it took for gravy to reach 56.5°C between the mediums: plastic, silicone, and glass. The mean time for each medium to reach 56.5°C differed; 65 minutes for plastic, 68 minutes for silicone, and 129 minutes for glass. This shows that a more environmentally friendly alternative to plastic sous vide pouches can be used. Silicone pouches show to be the best alternative, least compromising of the come-up and pasteurization time. If sous vide users opt to use glass, the come-up time almost doubles in time., Peer reviewed, 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, 2019., Public health, Sous vide, Gravy, Silicone, Glass, Plastic, SmartButton
An evaluation of the usefulness of British Columbia's guideline in educating food bank operators
Background: Food Distribution Organizations (FDOs), such as food banks, community kitchen, and meal programs, are essential resources to relieve food insecurity in British Columbia. FDOs collect, process, store, and distribute donated food to the needy population. The BC Centre for Disease Control (BCCDC) published the Guidelines for Food Distribution Organizations with Grocery or Meal Programs in 2016 with purpose to educate FDOs on food safety and assist with their operational challenges. The guideline plays an important role especially for food bank operators who are not required to take food safety training. The purpose of this study was to evaluate the extent of the guideline use among food bank operators and assess its usefulness. This study also determines if the guideline use had a statistically significant association with higher knowledge in food safety. Methods: Self-administered electronic surveys created on Survey Monkey Canada were distributed to Foodbanks BC members by weekly online newsletter and email. The survey assessed the extent of usage of the guideline, current issues and knowledge level of FDO operators in BC. The survey response was collected over three weeks long period. Results: Among 37 FDO operators participated, 30 completed the survey. The majority of the operators was from BC, worked in food banks and had longer than 5 years long experience. 47% of participants did not know about the guideline. Among the guideline users, 83% agreed or strongly agreed that the guideline was useful. While retailers and groceries were the most common food donors, caterers and restaurants were the least common. Assessing each food item for safety was the most commonly encountered issue for FDOs. The least commonly encountered issue was having another FDO taking our donation from the donor. There was no association between the guideline use and level of food safety knowledge according to the Chi-square test (p= 0.89). There was no association between the years of experience and level of food safety knowledge (p= 0.23). The results did not show a statistically significant result potentially due to small sample size (n= 30). Conclusion: The results indicated while the guideline is useful among the users, the extent of its use should be widened. There is a need to improve accessibility of the guideline by modifying the content to address current practical issues, formatting it in a more user-friendly way, and utilizing better distribution means., Peer reviewed, 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, 2019., Food safety, Food distribution organization, Food bank, Food donation, Food donation guideline
Is that food RTE?
Background: Rates of foodborne illness linked to consumers misinterpreting, or lack of proper cooking instructions on frozen food products continue to rise. With many recalls and outbreaks in the recent years surrounding frozen breaded chicken (FBC) products due to consumers not adequately cooking products and in turn becoming ill. However, it is not just frozen breaded chicken to blame, frozen microwavable entrees have also contributed to this problem. Therefore, the purpose of this project was to determine what was actually being displayed on the packaging of these frozen foods. Identifying whether or not frozen food products have clear, specific and consistent cooking instructions for the consumers is critical in identifying the risk of cooking and eating these foods. Methods: Secondary data was obtained from the British Columbia Centers for Disease Control (BCCDC) of cooking instructions on FBC packaging, and primary data was collected through visiting grocery stores in the Metro Vancouver area by surveying cooking instructions on frozen microwavable entrees packaging. Four categories of data were assessed, 2008 and 2018 raw FBC products, 2018 cooked FBC, and 2019 frozen microwavable entrees. Parameters such as inclusion of internal cooking temperature, thermometer usage, microwave instructions, and additional food safety handling was gathered. Chi-square tests were used to analyze the results with the statistical software NCSS12. Results: Of all categories surveyed 87.1% (n=122) said to cook the product to a minimum of 74°C, and 12.9% (n=18) did not state anything. 2018 raw FBC always stated an internal cooking temperature (100%), whereas 58% of the 2008 raw FBC stated an internal temperature and 89% of both the 2019 frozen entrees and 2018 cooked FBC did. Out of all 140 products surveyed across categories only 8% stated to use a thermometer when cooking to ensure food has reached proper internal temperature. The frequency of categories to display food safety was as follows, the 2018 raw FBC (82%) and the 2008 raw FBC (79%), followed by the 2019 frozen entrees (42%) and the 2018 cooked FBC (21%). For the microwave instructions the frozen entrees almost always stated this (81%), whereas the 2008 and 2018 raw FBC both never stated to use a microwave (0%). There was a significant association between products and the inclusion of the statement of internal cooking temperature and thermometer usage. This was based on the food product category itself, frozen breaded chicken or frozen entrees, or based on manufacturer of the product. Conclusions: It was evident that the major gap lies in the consistency of instructions. Almost every manufacturer had their cooking instructions presented differently, which could in turn confuse the consumer. Instructions also rarely stated to use a thermometer to check the internal temperature, although almost always stated a specific temperature to cook to. A small portion of manufactures are diligent about displaying all necessary information to the consumer such as, Kraft, Conagra foods, and Olymel which adequately met all parameters assessed. In order to fix the gaps of inconsistency of instructions this information can be used as educational tools by the BCCDC to inform customers on what to look for in cooking instructions of frozen, Peer reviewed, 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, 2019., RTE, Cooking instructions, Frozen breaded chicken, Frozen microwavable entrees, Foodborne illness, Food safety, Public health, Thoroughness
Measles awareness
Background Measles is a highly contagious disease which has been the cause of numerous epidemics and outbreaks worldwide. The introduction of the two-dose Mumps, Measles and Rubella (MMR) vaccine helped to reduce and eliminate the disease in various places and continues to be the most effective method of developing immunity against measles. However, due to high non-vaccination rates and low herd immunity, measles is becoming a serious public health issue again. Additionally, those born between 1970 to 1994 are more at risk of contracting measles because they may have only received one-dose of the MMR vaccine during that time, which is not sufficient to develop immunity. Due to the recent measles outbreaks in Vancouver, B.C, this project surveyed the public regarding their knowledge of measles and the MMR vaccination to determine if they are able to protect themselves from this disease. Methods An in-person survey was conducted at three institutions: British Columbia Institute of Technology (BCIT), University of British Columbia (UBC) and Douglas College. The first section of the survey gathered general information from the participant such as year of birth, country of birth, area of study and municipality of dwelling. The second section of the survey included various true or false and yes or no questions regarding measles, MMR vaccination and recent outbreaks. Results Thirty-four people participated in the study. Four factors were analyzed using the chi-square. There was no statistically significant association found between any of the factors, including, country of birth vs. vaccination status (p=0.3952), year of birth vs. vaccination status (p=0.2563), country of birth vs. knowledge of MMR (p=0.7903) and area of study vs. knowledge of MMR (p=0.9875). It is possible that due to small sample size, there was insufficient power to detect any associations. Conclusions Out of the 34 participants, 21 were vaccinated, 4 were not vaccinated and 9 had an unknown vaccination status. Although the chi-square tests showed no association between any of the factors, the descriptive data still shows that we’ve only achieved a herd immunity of slightly over 50% was achieved within our survey population, which is not high enough to protect against measles. This can be a great opportunity for health authorities to educate individuals who are vaccine hesitant or refuse to immu, Peer reviewed, 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, 2019., Vaccine education, Measles, Mumps, measles and rubella (MMR) vaccine, Immunization, Vaccination, Outbreaks, Vaccine hesitancy, MMR knowledge
So you think you can cook pot?
Background: With regulations on additional cannabis products including edibles being in the works, Canada is faced with a new layer of food safety challenges as the public becomes increasingly curious about adding cannabis into their diets. Knowledge in both food safety and edible safety is essential to prevent health hazards associated with edible cannabis products. Methods: An online self-administered survey was conducted on a British Columbia population. In addition to demographic data which also included cannabis usage, participants answered two knowledge tests on food safety and edible safety, respectively. The surveys were analyzed for differences in test scores between demographic groups. Results: Users of cannabis edibles have significantly higher knowledge in edible safety than non-users. This was not affected by the purpose or frequency of edible use. A slight positive correlation (0.18) between food safety knowledge and edible safety knowledge suggested the two topic areas to be mutually beneficial. In contrary, knowledge in food safety was not significantly different across all demographic groups. Conclusions: Non-users of cannabis edibles are more at risk of health hazards related to ingestion of cannabis edibles due to lower knowledge in this subject matter and eagerness to experience cannabis products after their legalization. Therefore, there is a need for education programs to help familiarize the public with these products. It is also recommended for the public to strengthen general food safety knowledge because all of it also applies when making edibles., Peer reviewed, 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, 2019., Legalization, Cannabis, Edibles, Food safety, Knowledge, THC
A study of radon concentration in homes in the Sea to Sky corridor and the North Shore of Vancouver British Columbia
Background: Radon is odourless and colourless gas. It is the second leading cause of lung cancer and can only be found through testing. A radon potential map released in 2012 and highlighted various areas of British Columbia which were high in radon. This study focused on testing for radon gas in houses within the Sea to Sky Corridor and North Shore, areas noted to be high in radon. Methods: This study was conducted by reaching out to participants who lived within these areas. Radon test kits were distributed, and patrons were instructed to keep these kits on the lowest level of the home for at least 91 days. After the 91-day period, the radon test kits were collected and sent to a lab for further results. Results: The lab results were analysed with NCSS Data Analysis software. Three statistical tests were conducted looking at the different areas, types of foundation and if the houses tested are below the recommended average. Two of the two sample T tests were not significant, and the one sample T test came back significant. Conclusion: The two-sample t test (comparison against the two areas) showed that radon did not have equal concentrations. The same can be said with the two sample t tests against foundation types (slab on grade and crawl space). All samples were then compared against the recommend limit set by Health Canada (200 Bq/3), and was concluded that they were all below this limit., Peer reviewed, 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, 2019., North Shore, Radon, Radon gas, Vancouver, Sea to Sky