BCIT Environmental Public Health Journal
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Electronic cigarettes: using gas chromatography mass spectrometry analysis on nicotine free electronic cigarette liquids
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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
 
Bisphenol A (BPA) in thermal paper used for receipts
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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.
 
Environmental health officer’s knowledge of sensory deprivation tanks in BC
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Background and Purpose: Personal service establishments are abundant such as piercing shops, tattoo parlours, spas and now float spas. Sensory deprivation tanks were popular in the 1980s and have come back as a new way to relax, reduce pain and relieve stress and to provide a complete deprivation of the senses. The sanitation of these tanks have caused concern in the public health field as bacteria and parasites can easily live and proliferate in the tank water. Environmental Health Officers (EHOs) have to keep up to date with new or returning technology in order to provide information to the public and to ensure their safety. This research project investigated EHOs with differing years of employment in the field, geographic working location and age and their knowledge of sensory deprivation tanks. Methods: A survey created in Google Forms and Survey Monkey was disseminated through e-mail who then forwarded an e-mail to all EHOs in BC. The survey asked demographic questions, health and safety, sanitation and disinfection and general knowledge of floatation tanks. A t-test and ANOVA was used to analyze the data. Results: Three comparisons were tested: first was the number of years an EHO has worked in the field and their test score; second was their age and test score; and last was their geographic location and test score. The null hypotheses were not rejected as the p-value was found to be greater than 0.05 for all of the variables analyzed. Discussion: Overall, there was weak knowledge in EHOs and due to the small sample size there was weak statistical significance between the associations found regarding the number of years an EHO has worked in the field, their age and geographic location where they work compared to their test scores. Conclusion: More information needs to be provided to all EHOs to keep them updated on new personal service establishments.
 
Detection of DEHP in beverages sold in Canada using gas chromatography-mass spectrometry
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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.
 
Potential environmental impact of the Fukushima Daiichi nuclear plant accident: 4 years later
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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.
 
The affect of temperature and pH on the food safety of kombucha tea
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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
 
Assessing knowledge differences between daycare staff and parents: lead sources and health risks for children
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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.
 
Evaluation of the public’s knowledge, attitude, and practice on seafood contaminants
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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.
 
Environmental sampling for legionella proliferation risk in three long-term care facilities in Vancouver, British Columbia
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Background: Legionella is a pathogen that causes Legionnaires’ disease in high risk populations. The pathogen is known to exist in plumbing systems that do not have preventative factors in place to prevent its growth and proliferation. Legionella grows between 25˚C and 42˚C and is killed at 60˚C, yet long-term care facilities (LTCFs) reduce accessible hot water temperatures from 60˚C at the hot water tank to less than 49˚C at the taps in order to prevent scalding of their residents. Currently, prevention against scalding takes precedence as temperature at accessible taps is regulated within the Residential Care Regulation (RCR) of the Community Care and Assisted Living Act. It is thought that Legionella proliferation risk can be balanced with scalding in-part through the appropriate installation location of thermostatic mixing valves (TMVs). Methods: Three LTCFs in Vancouver, British Columbia were selected for environmental sampling for Legionella proliferation risk. At each LTCF the author recorded the type of hot water tank, temperature of water within the hot water tank, the presence of a TMV and temperature of pipes before and after the TMV. As well, the author recorded hot water temperatures after one minute and free available chlorine concentration ([FAC]) at numerous resident-accessible taps throughout each LTCF. Results: The hot water tank temperatures were set at 60.6˚C, 73.0˚C and 62.0˚C for LTCF #1, LTCF #2 and LTCF #3, respectively. All three LTCFs had installed a TMV within the boiler room immediately after the hot water tank. It was found that LTCF #1’s plumbing system water temperature was reduced from 60.6˚C (at the tank) to 48.9˚C after the TMV. LTCF #2’s plumbing system water temperature was reduced from 73.0˚C (at the tank) to 43.3˚C after the TMV. LTCF #3 was an older plumbing system that did not have thermometers within the boiler room to check the drop in temperature after the TMV. Water temperatures at taps were compared to a standard of 49°C and [FAC] levels at taps to a standard of 0.2 mg/L. The mean hot water temperature and mean [FAC] residual for all three LTCFs were 40.2˚C and 0.27 mg/L, respectively. For all three LTCFs, it was statistically significant that mean water temperatures were less than the comparison value of 49˚C (LTCF #1 p = 0.00000, LTCF #2 p = 0.00022, LTCF #3 p = 0.00110). It was also statistically significant that the mean [FAC] of all three LTCFs were greater than the comparison vale of 0.20 mg/L (LTCF #1 p = 0.00042, LTCF #2 p = 0.00000, LTCF #3 p = 0.00107). Conclusion: It was found that all three LTCFs had set preventive measures in place to protect their residents. Water was heated to at least 60˚C to prevent Legionella and lowered to less than 49˚C to prevent scalding. [FAC] residual was also adequate to prevent growth of Legionella. However, the location of the TMV in the boiler room was suspected to be a possible contributing factor to Legionella growth, especially if cold water temperatures were to reach 20˚C or above, as they could in warm summer months. Further research is needed to determine the significance of the TMV location and the presence of Legionella.
 
A study on allergen knowledge and its perceived importance in food safety
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Background: Studies have shown that one out of every thirteen Canadians suffers from a significant food allergy, and that 1.2 million Canadians may be affected by food allergies in their lifetime. As food allergies are common, many would assume that allergen safety would be a significant component of public health promotion and food education. This study, on food allergen knowledge, is one step towards addressing the deficit that exists with regards to understanding food allergens in public health. Method: The study was conducted by surveying Environmental Health Officers (EHOs) nationwide using an online questionnaire. It was distributed via email with the aid of the Environmental Health faculty at British Columbia Institute of Technology (BCIT). The survey was also posted to the BCIT Environmental Health and Canadian Institute of Public Health Inspectors (CIPHI) groups on the online social networking service Facebook. The results helped determine whether opinions, behaviors, and knowledge level regarding food allergens and food allergen safety depended on having a food allergy themselves. Results: The data extracted from the survey was analyzed using the statistical software NCSS. The results of the Allergen Knowledge portion (t-test) concluded that there is no association between the score of the Allergen Knowledge test, and whether or not the participants have a food allergy, inferred by its p-value of 0.268010. The results of a chi-square test indicated that there is a borderline association between how often EHOs educate restaurant operators on allergen safety, and whether or not they have a food allergy (p = 0.049) Conclusion: The t-test performed concluded that the participant’s knowledge regarding food allergens was not dependent on the presence or absence of a food allergy. The second statistical analysis (chi-square test) supported an association between how often EHOs educated restaurant operators on allergen safety, and whether or not they have a food allergy. Health Authorities can use these results to provide a basis for establishing a food allergen training program for EHOs in the future, thereby raising awareness and helping to better manage the presence of food allergens in public health.