BCIT Environmental Public Health Journal
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An investigation of the effect of awareness and knowledge on emergency planning for food service establishment operators
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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.
 
An assessment on food safety of takeout pho in Vietnamese restaurants
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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
 
Comparing the effectiveness between gel and foam hand sanitizers
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Background: Hand sanitizers are commonly used as an alternative to washing hands with warm water and soap. There are a variety of different hand sanitizers including gel and foam and they are known to kill several bacteria. Many factors play a role in the effectiveness of hand sanitizers such as the alcohol concentration and the techniques used to apply hand sanitizers. Alcohol based hand sanitizers must have an alcohol concentration of 60 - 70% to be effective. There is currently no legislation regulating hand sanitizers and there is a lack of research focusing on differences between foam and gel hand sanitizers. This research study investigates effectiveness of gel compared to foam hand sanitizers by evaluating the prevalence of Escherichia coli (E.coli) on pigskins. Methods: To compare the hand sanitizers, microbiological sampling was completed. E.coli was introduced onto 65 pigskins. Five pigskins were used as a baseline to determine the average amount of Colony Forming Units (CFUs) of E.coli present prior to the application of hand sanitizers. One set of the 30 pigskins was applied with gel hand sanitizer, whereas the other 30 was applied with foam hand sanitizer. The pigskins were swabbed with QuickSnap swabs and plated onto 3M Petrifilms. The 65 petrifilms were incubated at 35oC for 48 hours. After incubation, the CFUs of E.coli present on the petrifilm were enumerated. The difference in CFUs was calculated to determine the reduction in E.coli and the overall effectiveness of hand sanitizers. Results: The data was analyzed by using the statistical software, NCSS. Statistical analysis showed that the findings were statistically significant and the null hypothesis (Ho: no difference in CFUs of E.coli between foam versus gel alcohol-based hand sanitizers) was rejected with a power of 0.9997 at p-value of 0.00000. This indicates that there is a difference in the ability to reduce E.coli between gel and foam hand sanitizers and gel sanitizers appeared to be more effective. Conclusion: These results indicate that there was a difference in the effectiveness between foam and gel hand sanitizers in reducing E.coli that was inoculated onto pigskins. However, consumers should be aware that hand sanitizers do not completely eliminate all pathogens. Though gel hand sanitizers are more effective, they should only be used when there are no other methods of keeping hands clean.
 
The effect of seafood consumption on the memory of post-secondary students in B.C.
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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.
 
Evaluating the effectiveness of vinegar as a sanitizer
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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.
 
Evaluation of the general public’s knowledge on ingredients in personal care products
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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.
 
Sampling of elementary school playground equipment for total coliforms and E. coli
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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.
 
Evaluating the effectiveness of alcohol-based hand sanitizers compared to alcohol-free hand sanitizers
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Background and Purpose: Hand washing is one of the most important critical control points in public premises in preventing the spread of bacteria and viruses. There is vast research on the effectiveness of alcohol-based hand sanitizers in killing germs. However, the efficacy of alcohol-free hand sanitizers lacks real-world evidence. With little to no guidelines in which one type of hand sanitizers may be more appropriate depending on the types of public premise such as food establishments, hospitals, work place, or schools, Environmental Health Officers(EHOs)/ Public Health Inspectors(PHIs) will need to educate the public and operators on the effectiveness of these hand sanitizers and their advantages and disadvantages. The purpose of the study was to compare the effectiveness of alcohol-based hand sanitizers and alcoholfree hand sanitizers by conducting statistical analyses of the reduction in mean E.coli counts. Methods: 60 pigskins were prepared (30 for alcohol-based hand sanitizers, 30 for alcohol-free hand sanitizers), which were inoculated with E. coli, then applied either alcohol-based hand sanitizers or alcoholfree hand sanitizers. After 48 hours of incubation for E.coli growth, E.coli was counted. The difference in mean E.coli counts before applying hand sanitizers and after hand sanitizers was calculated, then compared between the two hand sanitizers. Results: The mean E.coli reduction count (CFU) from alcohol-based hand sanitizers (30 samples) was 10.200; the median was 11; the standard deviation was 1.7889; the range was 5.0000. The mean E.coli reduction count (CFU) from alcohol-free hand sanitizers (30 samples) was 10.233; the median was 10.5; the standard deviation was 0.8976; the range was 3.0000. The statistical t-test resulted in p-value of 0.1034. Conclusion: There was no significant difference between the two types of hand sanitizers. Both the alcohol-based hand sanitizers and alcohol-free hand sanitizers effectively reduced the number of E.coli counts (CFU) by averages of 10.2000 (92.7% reduction) and 10.2333 (93.03% reduction) respectively. While the BC Centre for Disease Control recommends 60 percent alcohol hand sanitizers to prevent the spread of germs, this research showed that alcohol-free hand sanitizers with sulfactants, allantoin, and benzalkonium chloride (SAB) formula is just as effective in killing germs. Therefore, EHOs/PHIs can educate the public and operators on the advantages and disadvantages on the two types of hand sanitizers in preventing the spread germs during the flu season and give practical advice or guidance on which type of hand sanitizers would be most appropriate in restaurants for example.
 
Examining the safety of duck breast prepared the sous vide method
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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.
 
Comparison of water quality in live shellfish retail holding tanks
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Background: Water quality in live retail shellfish holding tanks are vital in increasing shellfish quality and reducing risk of shellfish-associated outbreaks. Poor holding tank water conditions may not only cause mortality of shellfish, but also allow for harmful pathogens to contaminate the shellfish, proliferate in the holding tanks, and ultimately potentially affect consumer health. Shellfish are processed and handled at a variety of levels at the retail stage. Therefore, the purpose of this research project is to compare water quality in live retail shellfish holding systems between processing plants and retail food markets. Differences may indicate a need for attention at a particular level in order to effectively and efficiently reduce mortality and disease among shellfish, and thus potentially humans as well. Methods: 30 water samples were taken from the two types of locations with the help of the Department of Fisheries and Oceans (DFO), Ministry of Agriculture, and the BCCDC. These samples were tested for parameters including temperature, pH, nitrites, turbidity, and dissolved oxygen using a LaMotte Fresh Water Aquaculture Kit and a HACH 2100P turbidimeter. A two-tailed t-test was used to compare the means of each of the parameters among the two types of locations with live shellfish holding tanks. Results: The mean values for all parameters in both retail and processing met the requirements set by the BCCDC. However, temperature and dissolved oxygen showed statistically significant differences between retail markets and processing facilities. Nitrites, pH, and turbidity showed no statistically significant differences between the two types of locations. Conclusion: Differences in dissolved oxygen may have been due to salt levels, failing recirculation systems, or high levels of organic matter from sanitation issues. Differences in temperature may have been due to differences in holding tank size, or inconsistencies from using two different thermal measuring devices. High levels of nitrites were a concern as well due to overcrowding of holding tanks. More attention may be needed for these issues, especially during certain seasons such as Chinese New Years, in order to lower the risk to public health.