BCIT Environmental Public Health Journal
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In an attempt at saving the environment, are you instead harming yourself?
Get PDFBackground With the increasing shift to reusable shopping bags and the potential ban on plastic bags in Canada in the near future, the question arises as to whether consumers are aware of the proper practices to maintain a safe environment within the bags themselves. The reason for this study was to determine if people are aware of the need to keep specific bags for certain food groups and if they are aware of the need to wash and/or sanitize their reusable shopping bags due to the risk of cross-contamination. Usage of the same bag for various foods (e.g. lettuce and raw meat) without proper sanitation practices can lead to cross-contamination between the foods, and in turn, create a risk of food borne illness. Methods A survey created on Microsoft Office 365 Word was administered through Survey Monkey and distributed on Reddit, various social media, and by email. The survey collection ran for one week in the month of January 2020. The survey consisted of 14 questions and took approximately two to three minutes to complete. Results 225 respondents filled out the online survey. The majority of survey responses were from British Columbia (47%), were female (54%), attended post-secondary institutions (65%) and were between the ages of 20 to 30 (46%). Nearly half of reusable shopping bag users use the same bag to store their fruits/vegetables and their meats, 61% of users have never cleaned their shopping bags, 7% clean them weekly, and only 1% clean their bag after every use. Those who mix produce and meats in the same bag are less likely to wash their RSBs (p = 0.0006). Males are less likely to wash their shopping bags than females (P = 0.009). 97% of survey respondents were not provided with any cleaning instructions upon their purchase of a reusable shopping bag and 93% have never seen educational material presented on RSB cleaning and/or the risk of cross-contamination. 84% believe there is not appropriate awareness and knowledge among the general public on the cleaning requirements of reusable shopping bags and the potential risk of cross-contamination while 10% believe there is sufficient awareness. Not surprisingly, those who were not aware that shopping bags need to be cleaned between uses were less likely to wash them (p = 7.804 x10-19). Conclusion In conclusion: 1. people who are not aware that their RSBs need to be cleaned between uses are also less likely to clean them, 2. males are less likely to clean their reusable shopping bags, 3. bags that contain both fruits/vegetables and meats in the same bags are also less likely to be cleaned, and 4. bags that are used more frequently also cleaned more frequently. Further education on reusable shopping bags is needed along with the transition from plastic bags to reusable shopping bags. At the time of publication, the 2020 Covid-19 pandemic was rapidly spreading throughout the world. In order to prevent fomite spread of disease, British Columbia forbade the use of RSBs in grocery stores, resulting in a proliferation of plastic bags. Time will tell when, and if, RSBs will be permitted for grocery shopping.
 
Analyzing ethanol accumulation in different kombucha tea brands during storage: relationship between storage and ethanol production
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Background Kombucha tea is a fermented tea beverage that is mainly consumed for its associated-health benefits. These associated-health benefits may range from detoxifying the body to cancer treating. However, there is little to no scientific evidence that suggests that they work on humans. Similarly, kombucha tea is also prone to post-fermentation. This presents possible ethanol production and accumulation within the tea after packaging which can pose a possible health risk to susceptible population if not properly labelled or controlled. This study will investigate if there is any post-ethanol accumulation in commercially produced kombucha tea products under various storage conditions. Methods The ethanol concentration of 3 different kombucha tea brands (i.e.: Pure+, Health-Ade, and RISE) at various storage conditions (i.e.: no storage, refrigeration, and room temperature) were analyzed using GC-FID to determine post-ethanol accumulation. In addition, NCSS software was used to conduct a statistical analysis on the data to determine whether the 3 different kombucha tea brands exceeded the ethanol regulatory limit and whether the ethanol accumulation was dependent on storage temperatures. Results The mean ethanol concentration for Pure+, Health-Ade, and RISE after refrigeration for 3 weeks were 0.722%, 0.696%, and 0.050% relatively which all showed a slight decrease in ethanol compared to their baseline ethanol levels (i.e.: no storage). Similarly, Pure+, Health-Ade, and RISE mean ethanol concentration after room temperature storage were 1.766%, 1.285%, and 0.794% relatively which indicates ethanol accumulation. Statistical analysis showed that there is a significant difference between room temperature storage and the other 2 storage conditions (i.e.: no storage and refrigeration). Also, only Pure+ and Health-Ade under room temperature storage showed a statistically significant mean ethanol concentration above the regulatory limit. Conclusion Results suggests that room temperature storage of Pure+, Health-Ade, and RISE for 3 weeks increased the ethanol levels significantly while refrigerating them will decrease the ethanol levels slightly which can minimize any potential post-fermentation process from happening. Furthermore, only Pure+ and Health-Ade under room temperature storage for 3 weeks were over the 1% ABV regulatory limit. Lastly, the data obtained from this study can be used to develop guidelines and policies in regulating kombucha tea manufacturers and in educating the public and other regulatory agencies on the matter.
 
Assessing the knowledge, attitude and practices of hikers on drinking surface water while hiking
Get PDFBackground: Hiking is a popular outdoor activity among British Columbians. Within this group of hikers there is bound to be a wide range of knowledge for what is ‘right’ and ‘wrong’ in terms of health and safety practices while hiking. Assessing hiker’s knowledge, attitude and practices regarding drinking water while hiking can help identify whether education for safe drinking water for hikers is needed to aid in the prevention of waterborne illnesses. In addition, potential barriers to hikers treating their water in the wilderness can be determined, with the goal of being able to reduce these barriers in the future. Methods: The survey was created using Survey Monkey and distributed as an online self-administered survey through Facebook and email. The survey contained 18 questions which consisted of demographic and knowledge, attitude, and practice (KAP) questions regarding drinking surface water while hiking. Chi-square statistical tests were used to analyze the data. Results: Of the 328 participants; 72.7% were female, 26.1% male, 0.6% other and 0.6% preferred not to answer. The distribution of age groups was as follows: 31.4% were 19-30 years old, 27.6% were 31-45 years old, 26.4% were 46-60 years old, 14.0% were 61+ years old, and 0.6% preferred not to answer. This study found that the more outdoor knowledge hikers had, the more often they treated surface water used for drinking water (P=0.000), that hiker’s attitude on how risky they thought drinking untreated surface water was affected how often they treated drinking water from surface water sources (P=0.000). The more advanced hikers had more outdoor knowledge (P=0.001), younger hikers thought that drinking untreated surface water was less risky (P=0.025), post-secondary education did not determine how much outdoor knowledge hikers had (P=0.088) and males treated their water less often than females (P = 0.014). Conclusion: This study identified a need for accessible outdoor education with respect to safe drinking water. This education can help hikers make informed decisions to safeguard their health while hiking. This information can be distributed by outdoor organizations, government organizations, high school health education classes, and integrated into outdoor advertisements
Assessment of fomites and infection risk to seniors in recreational curling
Get PDFBackground: Seniors participate in sports to improve physical, mental, and social health; however, such activities may increase the risk of illness and injury. Curling is popular in this age group because it is physically manageable, strategic, and provides social connection. Certain factors in curling such as handshaking, play during the flu season, and shared contact with curling stones suggest an increased risk of disease transmission. The purpose of this study was to determine the qualitative risk of communicable enteric disease transmission due to shared contact with curling stone handles in a senior men’s curling league. Methods: 3M™ Quick Swabs were used to sample 22 curling stone handles for total coliforms before a senior’s league game. To analyze microbial shedding during gameplay, the same 22 handles were sampled after the game. Samples were plated on 3M™ Petrifilm™ Coliform Count Plates and incubated at 30ºC ± 1ºC for 24 hours ± 2 hours. Colonies were enumerated in units of CFU (colony forming units)/cm2. Ambient and handle surface temperatures were measured, and curler hygiene-related behaviours documented. Results: Total coliform counts for all samples were 0 CFU/cm2. The ambient temperature was 6.6°C pre-game, and 8.0°C post-game. Mean handle surface temperature was 3.6°C. Hygiene behaviours of concern were hand-face contact, handkerchief/tissue use, and handshaking. Conclusion: There is low risk of enteric disease transmission due to shared contact with curling stone handles by male curlers 55 years and older. Absence of coliforms may have been due to adequate player hygiene, transference of microbial load before sampling, error, or environmental conditions. Health promotion and education can reduce the infection risk elevated by poor hand hygiene, face contact, and handshaking in senior’s curling, thereby protecting the health and welfare of all participants
A breath of fresh air: evaluating the risk perception of residents in British Columbia regarding the wildfire smoke inhalation and smoke mitigation methods
Get PDFBackground In recent years, there have been an increasing number of wildfire events. The effects of global climate change play a big role in the severity and length of these wildfire events. Prolonged periods of wildfire smoke in the air can negatively impact health by causing respiratory distress and exacerbating pre-existing conditions. Many regions have implemented smoke mitigation methods like community clean air shelters, but risk perception can influence whether or not these methods are effectively used. The purpose of this study is to evaluate the risk perception of residents in British Columbia regarding wildfire smoke inhalation and smoke mitigation methods. Methods A survey was distributed to residents living in British Columbia to evaluate their risk perception of wildfire smoke and use of smoke mitigation methods. The online survey was created with Survey Monkey, distributed via Facebook, Twitter, and Reddit, and took approximately five minutes to complete. The results were collected in Microsoft Excel and analyzed with NCSS statistical software. Results Chi-square tests showed a significant association between gender and the risk perception of inhaling wildfire smoke, exercising outdoors during a smoke event, going outside during an air quality advisory, and the decision to find a clean air space during a smoke event. There were some associations with age and geographical region as well. Results showed that most people practice some form of smoke mitigation, such as staying indoors, seeking refuge in a clean air space, and using masks and/or portable air filters. Conclusions Based on the results, gender has a significant impact on risk perception of wildfire smoke inhalation. Other demographics, such as age, geographical region, education, and ethnicity, did not display many significant associations. This study also identified that participants may have conflicting views about the protectiveness of a surgical/cloth mask during a smoke event. Most participants practiced some form of smoke mitigation method, like staying indoors
Changes in processing and labelling of frozen chicken products available to consumers in Vancouver
Get PDFBackground: Between May 2017 and May 2019, 18 Salmonella outbreaks in Canada were linked to raw chicken, resulting in the recall of 13 chicken products. Most of these products contained frozen raw breaded chicken, such as chicken nuggets, chicken fries, and breaded chicken burgers. (Public Health Agency of Canada, 2019) These products are especially risky for consumers because they may appear precooked, resulting in inadequate food safety measures being taken. (Catford, Ganz, & Tamber, 2017). Due to this concern, as of April 1, 2019, all frozen raw breaded chicken product manufacturers are required to follow one of four Salmonella control measures set out by the Canadian Food Inspection Agency (CFIA). The simplest option for processors is to precook their products to destroy Salmonella bacteria and produce a ready-to-eat product. (Government of Canada, Canadian Food Inspection Agency, & Food Safety and Consumer Protection Directorate, 2019a) Methods: Data was collected from all frozen chicken products available at 14 retail locations in Metro Vancouver that were randomly selected in previous studies carried out in 2018 and 2019 by the British Columbia Centre for Disease Control (BCCDC) and British Columbia Institute of Technology (BCIT) students. The processing status of the products surveyed in this study (n=466) was compared to those collected in the previous studies done in 2018 and 2019, respectively (n=383; n=415). Other information collected included whether product packaging contained statements of internal temperature, requirements for thermometer use, and additional food safety instructions. Data on these parameters collected in the current study (n=466) were compared to similar data collected in 2008 (n=24) and in 2018 (n=67). Photos were taken of all product labels and relevant data from the photos was compiled in Microsoft Excel. Statistical analyses were done using chi-square tests performed using NCSS 2019 software. Results: The proportion of surveyed frozen chicken products that were cooked as opposed to raw increased from 38% in 2018 to 41% in 2019 to 69% in 2020. The proportion of products containing statements regarding required internal temperatures increased from 58% in 2008 to 96% in 2018 and then decreased to 86% in 2020. 0%, 4.5%, and 1.7% of products surveyed in 2008, 2018, and 2020, respectively, included an indication to use a food thermometer. 79%, 57%, and 25% of products surveyed in the same years included additional food safety statements. Conclusions: This study showed that the ratio of cooked to uncooked frozen chicken products available to consumers in the Metro Vancouver area has increased since the CFIA’s Salmonella control measure requirements for frozen breaded chicken manufacturers were implemented in 2019. The 28% and 26% increase since 2018 and 2019, respectively, suggests that many frozen chicken product manufacturers are complying with the CFIA requirements by using a validated cook process to reduce Salmonella in their products. This study also showed that, since 2019, there has been a significant decline in the proportion of frozen chicken products that contain information about internal cooking temperatures and additional food safety information on their packaging
Access to green space and median household income in metro Vancouver cities
Get PDFoai:journals.bcit.ca:article/10Background: Greenspace is a very important component of a healthy built environment. It can provide many benefits which include mitigating the effects of climate change, improving air quality, and enhancing mental and physical health. However, it has been shown that health promoting resources such as green spaces are often unequally distributed among different socioeconomic classes. The objective of this study was to identify disparities in proportional greenspace access between different income categories among the residents of three cities in Metro Vancouver, British Columbia. The mapping tool ArcGIS was used to visualize patterns of greenspace distribution and median household income. Methods: Green space was classified as recreational parks within the cities of New Westminster, Vancouver and Burnaby in Metro Vancouver. Income and green space data were gathered from Statistics Canada and the Municipalities’ websites for mapping in ArcGIS respectively. This data was then exported, and a correlation analysis was performed to identify any relationship between green space and median household income of census tract divisions. Results: Out of 248 data points, 90 census tracts were analyzed in Burnaby, 145 in Vancouver and 13 in New Westminster. Patterns in the maps indicated that higher income census tracts had lower proportional access to green space. Statistical results demonstrated that a negative correlation exists between greenspace and median household income. Higher income households have less access to green space across all three Metro Vancouver cities; New Westminster (p = 0.33), Vancouver (p = 0.02) and Burnaby (p = 0.03) a negative correlation was also found in a combined analysis across all three cities (p=0.0013). Conclusion: Green space is undeniably important to all individuals within a city as it can provide recreational opportunities, improve physical and mental health, temper climate change, improve air quality and provide cooling effects. There may be substitutes to recreational activities that green space can provide, but there are none for the overall benefits that it can provide. This study calls for policy makers and planners to consider greater investments in green space and recreational parks in all census tracts including wealthier neighbourhoods, where smaller proportions of greenspace were identified. Programs such as the City of Vancouver’s “Greenest City Action Plan” whose goal is to encourage green initiatives including situating all residents within a five minute distance of greenspace should be implemented across all three cities
An overview of the use of placards and the potential benefits for British Columbians
Get PDFBackground: Environmental Health Officers (EHOs) are responsible for assessing the risk that food establishments pose to the public through regular inspections. The results of these inspections are then posted online for the public to view in British Columbia (BC). However, cities such as Toronto and New York City, have adopted the use of placards that are visibly placed at each food establishment, as well as posting the results online. The purpose of the placards is to provide a quick method for the public to ascertain the safety of food establishments. The use of placards has been shown to increase the compliance of food operators, as well as play a role in reducing foodborne illnesses. The purpose of this study was to determine if British Columbians would like to have the results of health inspections displayed on a placard in food establishments, in addition to them being posted online. Methods: An online, self-administered survey was created on SurveyMonkey Canada and distributed to residents of BC through Facebook and Reddit. The survey took approximately five minutes to complete and responses were collected over a nine-day period. The data was then analyzed using NCSS software. Results: From the 176 respondents, it was determined that approximately 44% of people knew about health inspection reports being posted online in BC, however, only 33% of people have visited health authority websites to view the inspections. 93% of the respondents would like to see a placard system implemented in BC. Furthermore, 72% of respondents would like to see a letter grade ranking of placards as opposed to a more general “Pass”, Conditional Pass” or “Closed” system. Results indicated a statistically significant association between the desire for a placard system and selecting a restaurant to eat at (p=0.000). Whether or not one views an online inspection report had no bearing on whether a placard system was desired. (p = 0.231). There is no association between age of BC residents and the preference for placards in BC (p = 0.618). However, there was an association between the age of respondents and knowledge of online reports of health inspections (p = 0.008), indicating that younger people are less likely to know about online health inspections that older populations. Conclusion: The results of this research study indicated that residents of BC overwhelmingly support the use of placards. BC residents would also like to see a letter grade placard system implemented. Although BC residents would like to see placards in food establishments, further research is required to assess what food operators, as well as other EHOs, think about implementing a placard system in place in food establishments.
 
Can exposure to second-hand cannabis smoke be harmful?
Get PDFBackground: Canada legalized the use of cannabis for recreational purposes in October 2018. To ensure public health and safety, the Cannabis Act was also introduced by the Government of Canada in 2018. This Act does not permit smoking cannabis in restricted areas. However, people still smoke in public places, thus, exposing the general public to second-hand cannabis smoke (SHCS). As cannabis is an emerging topic and the legalization of cannabis for recreational use is still recent, the long-term health effects of SHCS is unknown. However, the perceived immediate health impacts of SHCS can be examined to better understand its long-term health effects on human body. Methods: An online survey was conducted, targeting residents of British Columbia (Canada) with differing smoking status, gender, education level and age groups, to determine the differences in perceived immediate health impacts and/or concerns from exposure to SHCS. The survey consisted of sixteen questions divided into three sections, covering demographic information, exposure to SHCS and perceived immediate health impacts and/or concerns about SHCS. The data was analyzed using Chi-square tests. Results: A total of 159 participants took part in this survey. The results showed no associations between exposure to SCHS and perceived immediate health impacts. This could be due to the legalization of cannabis for recreational use being so recent. However, headaches, coughing, chest tightness and irritation to eyes are a few perceived immediate health impacts experienced by 41 out of 139 participants (30%) after exposure to SHCS. This study also found that age and place of exposure may not affect the likelihood of experiencing perceived immediate health impacts. However, females and cannabis non-users are more likely to experience perceived immediate health impacts compared to males and cannabis users, with p = 0.01 and 000003, respectively. Conclusion: The findings of this study identified a few perceived immediate health impacts associated with SHCS such as headaches, coughing, chest tightness and eye irritation. However, the study indicates that there is an inadequate scientific knowledge regarding the long-term health effects from exposure to SHCS as well as the variation in health effects among different age groups, gender, smoking status and place of exposure. As a result, precautionary steps should be taken now to minimize its ill-effects in future. The government should provide tools to aide researchers and health care professionals to conduct in-depth research on SHCS and its health effects. Moreover, initiatives should be taken to educate general public about cannabis smoke, its composition, associated health effects and legislation
A comparison of ethanol content of water kefir products to kombucha products and their compliance to British Columbia's Liquor Control and Licensing Act
Get PDFBackground: Water kefir is an up-and-coming beverage similar to kombucha involving the fermentation of water, sugar, fruits, and cultured microorganisms. The fermentation process develops various metabolites including lactic acid, carbon dioxide, and ethanol. These products need to be controlled to prevent unsafe overproduction, particularly of ethanol, as it can be dangerous to consume alcohol unknowingly. This study examined (i) whether water kefir and kombucha beverages are at-risk of containing elevated levels of alcohol, and (ii) the labelling practices of these products. Methods: 31 samples of water kefir were collected in various markets in Vancouver, British Columbia to be compared to 107 samples of kombucha previously collected by the British Columbia Centre for Disease Control (BC CDC). The samples were tested using gas chromatography mass spectroscopy (GCMS/D) to determine the concentration of alcohol in each. The data was analyzed using the statistical package NCCS. Two-tailed t-tests assessed differences in alcohol content between the two products, as well as whether kombucha and/or water kefir exceeded the regulatory standard of 1% ABV (alcohol by volume), as set under the Liquor Control and Licensing Act. Results: Based on the collected data, 53% of kombucha samples and 19% of water kefir samples exceeded 1% ABV for ethanol. There was a statistically significant difference in ethanol concentrations between the water kefir and kombucha samples p = 0.00002, power = 100%. More specifically, the kombucha products had a higher alcohol level. Two t-tests compared the kombucha and the water kefir to the standards which resulted in mean kombucha samples being greater than the 1% ABV while mean water kefir samples were less than the 1% ABV regulatory level. Conclusions: The results indicated that kombucha products had a higher mean alcohol concentration when compared to water kefir samples. However, some samples of water kefir exceeded the 1% ABV level and also lacked an alcohol warning label. Therefore, it is recommended that manufacturers for both kombucha and water kefir products label potential alcohol contents to protect the safety of their consumers – especially vulnerable groups including pregnant women, children, and recovering individuals