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Objectives: With the increased health awareness, there is a growing demand of fresh produce in food. Not only is there a possibility of the fresh produce to be contaminated with harmful micro-organisms, but also chemicals such as pesticides that have harmful adverse effects. The effective method of washing the fruit can reduce the level of pesticide residue to a significant amount. The objective of the study is to determine if the general public is aware of washing the produce properly and if knowledge, age, gender, education or concerns have any association with the effectiveness of washing. Methods: The study was done using a survey that was designed using Google Forms. An online survey which was self-administered was sent out using snowball sampling. The survey was publicized through both email and social media Facebook. The survey had 19 questions in total 11 of which were general and 8 were knowledge based. The results were analysed by Chi-square test using NCSS Software Package. Results: It was found that there is a statistically significant association between knowledge level and effective method of washing the apples with a p-value of 0.00082. This means H0 is rejected; hence it means there is an associative between knowledge level and effectively washing the apples. No other demographic factors (age, gender, education, concerns, or having children) were found to be associated with the method of washing the produce effectively. Conclusion: It was found through the study that the people who were aware and had good knowledge about the presence of chemicals (pesticides) on apples would wash their fruit (apples) effectively enough that will reduce the pesticide residue on fruits more than people who aren’t aware of the pesticides on fruits. Other factors such as age, gender, preference for the type of food were not found to have any association with washing of the fruit effectively or higher level of knowledge.

Background: In British Columbia, community care facility is a broad term that covers many different type of facilities including residential care and child care facilities. These facilities are inspected and audited by the BC regional health authorities to ensure that they are operating in compliance with the BC Community Care and Facilities Act and its respective regulations. These facilities house population groups that are at higher risk of injury or illness due to their physiology and behaviour. Therefore, it is crucial that these facilities are operating in compliance with the prescribed legislation to minimize the risk of illness and injury to the users of these facilities. Objective: The purpose of this study was to determine if there were any differences in the number of violations in residential care and child care facilities between the different health authorities in BC. Methods: Inspection data were randomly selected and extracted from each of BC’s five health authority’s websites and assessed for the number of violations found in these inspections. Violations were tallied and an ANOVA analysis was performed to identify if there were any differences in the number of violations between the health authority regions. Results: Statistical analysis was performed using Microsoft Excel 2013 and NCSS. There was a statistically significant difference of violations between child care and residential care facilities located in the Interior Health Authority region and Northern Health Authority region. Interior Health Authority child care and residential care facilities have more violations than Northern Health Authority child care and residential care facilities. Conclusion: Violations in child care and residential care facilities varied among the five BC HA region. The IHA facilities were found to have the overall highest number of violations for both child care and residential care facilities whereas the NHA facilities were found to have the lowest number of violations. This suggests that patrons of child/residential care facilities in IHA have a higher potential of getting injured or ill compared to patrons in facilities located in NHA.

Introduction: Commuters spend countless hours within tightly confined spaces with limited ventilation that may be filled with many contaminants. By analyzing if there is a significant difference between levels of carbon dioxide between rush and non-rush hour conditions, it can be determined if some commuters are subjected to poorer levels of air quality during certain times of the day. Objectives: The primary objective of this study is to understand whether there are significant ventilation deficiencies during rush compared to non-rush hour times in urban transport microenvironments. Methods: Analysis of urban transport microenvironments was done using the TSI brand QTrak Indoor Air Quality (IAQ) Monitor to gather data on carbon dioxide at 1-minute intervals on the 99 B-line express bus that runs between Broadway and Commercial Skytrain Station and the Broadway and Cambie Street Skytrain Station. Results: A one tailed T-test was done on the NCSS 9 statistical software to compare if rush hour urban microenvironments had significantly higher concentrations of carbon dioxide than when compared to non-rush hour. Statistical analysis determined that since the P-value was well above the alpha level of 0.05 (i.e. P

Background: The increasing number of kimchi consumers in Metro Vancouver raises food safety concerns over the kimchi being out in the ambient temperature. Although kimchi is known to have lactic acid pro-ducing bacteria as its normal flora, environmental health officers have no specific reference to the change in pH with respect to time. The purpose of this study was to understand the rate at which kimchi ferments at different temperatures and determine whether kimchi is a hazardous food or not. Methods: Freshly made kimchi at researcher’s residence were divided into two groups; 4 oC and 25 oC. 30 samples for each set with equal amounts were left at these two different conditions. PH and temperature were measured at the time of separation and for three weeks weekly using the Waterproof Palm pH analyzer. Results: There was a steeper decline in the 25 oC set compared to 4 oC. It took some time between 22 hours and 34 hours for 25 oC set to show a drop in pH. On the other hand, 4 oC set did not show a significant decline in pH within the time period of the experiment.

Background: Pool Chemistry is important to allow those using it to feel comfortable through pool water being physically clean and biologically safe. Operators and health inspectors use test kits to ensure that pool water chemistry is correct and will not cause irritation or problems to both the patrons and the pool recirculation system. This study investigates the accuracy of the three commonly used pool test kits available in the market (Taylor, HACH, and ColorQ). Parameters tested are Free Available Chlorine (FAC), Total Chlorine (TC), and pH. Methods: Using artificial pool water with known concentrations of FAC, TC, and pH, 30 samples were taken for the three different parameter from the three test kits. The indicated concentrations and pH on the test kits were then recorded and used to compare with the known standards. Results were analyzed using the statistical software NCSS. One sample t-tests were performed to indicate whether or not the test kit as accurate in reading different parameters of pool chemistry. Results: Taylor Test Kit: Readings for FAC (2.6ppm) showed 2.4ppm, TC (2.7ppm) showed 2.43ppm, and pH (7.1) showed 7.1. HACH Test Kit: Readings for FAC (2.8ppm) showed 3.5ppm, TC (3.0ppm) showed 3.5ppm, and pH (7.1) showed 6.97. ColorQ Test Kit: Readings for FAC (2.7ppm) showed 3.0ppm, TC (3.0ppm) showed 3.0ppm, and pH (7.0) showed 6.96. Conclusion: All three test kits have accurate readings for pH levels. However, the test kits do not provide accurate readings for FAC and TC which would make it difficult to calculate CC in pool waters. Although the FAC and TC readings are inaccurate, they are able to provide operators and health inspectors with brief information regarding pool water chemistry.

Background: Reclaiming and converting brownfields into green spaces, such as community gardens, is a growing trend especially in Vancouver, British Columbia. Although community gardens provide a wide amount of benefits: health, social, and environmental, there are potential risks when growing and eating food from contaminated soil. Gardeners must take the proper precautions to reduce their exposure to such contaminants such as having their soil tested. Methods: The researcher gathered information via an online survey from 23 community gardens in Vancouver, British Columbia. Survey participants were asked questions regarding garden site history, soil contamination and overall gardening knowledge. Results: A total of 101 community gardeners participated in the study. The typical survey respondent was female, 30-49 years old, had less than 10 years of gardening experience with Bachelor degrees. It was found that no association exists between having soil testing and the location of the garden, park vs. non-park (p = 0.89712). Again, there is no association between the location of the community garden and gardeners’ feelings that their soil is safe and contaminant-free (p= 0.39521). Conclusion: Gardening in soil that has previously been contaminated through industrial processes poses a potential health concern. Despite this concern, community gardeners refrained from soil testing and remain confident in the safety of their garden’s soil. The absence of soil testing indicates a gap in the safety standards for community gardens. Therefore, mandatory and annual soil testing should be implemented with Vancouver’s community gardens to ensure the health and safety of gardeners.

Background: Mechanically tenderized beef poses a higher risk for Escherichia coli 0157:H7 infection than intact beef and has been implicated in several outbreaks. As such, all products are mandated to be labeled in Canada. Purpose: This study assessed the effectiveness of mechanically tenderized beef labels on influencing practices of cooking beef in British Columbia. Methods: 74 adults within British Columbia who cooked beef were surveyed electronically using a snowball method. An inferential (Pearson chi-square analysis) and descriptive analysis was performed on the nominal data in PSPP and Microsoft Excel respectively. Results: Only 8% of respondents abided with information on mechanically tenderized beef labels. No statistically significant associations were found between practices of abiding with information on mechanically tenderized beef labels and various socio-demographic factors (e.g. age, gender, education level, and food safety education) (p

Objectives: Chloramines are disinfection by-products that are produced between chlorine and contaminants in the pool. Exposures to chloramines at high levels or for extended durations have been found to cause mucous membrane irritations and respiratory distress in humans. To reduce chloramines production, secondary treatment in the form of UV and ozone are used in newer indoor swimming pools. This study aimed to examine whether there is a difference between UV and ozone treatment in their effectiveness in reducing chloramines in indoor pools. Killarney leisure pool and whirlpool, which utilized ozone treatment, as well as Hillcrest leisure pool and whirlpool, which utilized UV treatment, were studied. Methods: Hach Pocket Colorimeter 2 Analysis System which used a DPD method of analysis was used to determine concentrations of free chlorine and total chlorines. Concentrations of chloramines were calculated by subtracting the concentration of free chlorine from total chlorine. Thirty pool water samples for each type of pool system were analyzed on random days in the afternoons of January and February, 2015. A two sample t-test was used to compare the chloramines concentrations of the whirlpools; while a Mann-Whitney U test was used to compare the chloramines concentrations of the leisure pools. Results: There was a statistically significant difference between the mean chloramines concentration of the UV-treated whirlpool and that of the ozone-treated whirlpool (p = 0.00854). However, there was not a statistically significant difference between the mean chloramines concentration between the UV treated leisure pool and that of the ozone treated leisure pool (p = 0.882048). Conclusions: It was determined that UV was more effective than ozone in reducing chloramines concentrations in indoor public whirlpools. Therefore, in order to choose a treatment that leads to the greatest reduction of health hazard posed to pool patrons, UV is preferred. Whirlpools that intend to adopt secondary treatment may consider UV.

Objectives: The popularity of organic diets continues to increase even without sound evidence that these diets are healthier than conventional diets. As its popularity increases, organic foods become more readily available and accessible to the public, and genuinity comes into question as farmers and retailers find ways to profit from this trend. Although organic produce will never be completely free of pesticides, they are expected to have considerably lower amounts. In recent years, pesticide residues in organic apples have been found to be at levels higher than normal background levels, indicating intentional application by farmers. Thiabendazole, diphenylamine, and myclobutanil are some of the more common synthetic pesticides that have been found in organic apples; therefore, the following study tested whether or not the levels of thiabendazole, diphenylamine, and myclobutanil in organic apples were below the acceptable organic standards of 5% of their respective Maximum Residue Limits (MRLs). Methods: A modified QuEChERS method involving juicing and extraction was used to recover pesticides from the organic apples. Two additional samples were spiked with 1 ppm of each pesticide as controls to determine if the method was able to detect the pesticides. One sample was spiked before the juicing step, and the other sample was spiked after the juicing step. Samples were then analyzed using gas chromatography. Results: Thiabendazole, diphenylamine, and myclobutanil were not detected in all 30 organic apple samples. Furthermore, these pesticides were only detected in the one of the spiked samples – the sample which was spiked after it was juiced. Conclusion: Organic apples grown in BC meet the organic standard of containing pesticide residue levels below 5% of the MRL, at least for thiabendazole, diphenylamine, and myclobutanil. However, since pesticides were not detected in the sample which was spiked before juicing, the methodology of this study may require modification. One possible reason for this finding is that pesticides may be concentrated in the pulp that is separated during juicing, therefore suggesting that juicing apples may be a good practice for reducing the consumption of pesticides.

Background: Heat-related illness during extreme weather events is a leading cause of death and morbidity among vulnerable populations. Heat health alert systems are crucial in preventing serious impacts due to extreme heat, however its efficacy is limited by available atmospheric temperature data. A study was conducted to determine the accuracy of a silicon band-gap sensor integrated into certain models of smartphones when compared to a well-documented thermistor themperature sensor. Methods: Ambient temperature readings were taken at a location chosen within Burnaby, BC, using both a Met One sensor and a Sensirion sensor integrated into a smartphone. The data was then analyzed using a dependent T-test for paired samples to determine whether there was a significant difference between the grouped readings. Results: According to the results of the dependent T-test with data adjusted to a calibration curve, it was determined that there was no difference between the readings taken by the Met One and the Sensirion sensors, t(30)= -0.68, p=0.5 (95% CI, -0.04 to 0.02). Conclusions: Although further research is needed, the results of this study suggest that temperature sensors found in smartphones may be a smaller, lower-cost, and more accessible alternative to some of the higher-end models currently used to measure ambient temperature for the purposes of public health planning and policy-making.

Background: Mobile phones are considered as an indispensable handheld item in society today. Frequently used, these devices are a “high-touched” commodity. Previous research has demonstrated that E. coli and other environmental contamination are responsible for the contamination of mobile phones. This study will measure the level of contamination (or sanitation) of mobile phones at an educational institution. Method: The Hygiena MicroSnap Coliform and E. coli Enrichment Swab and the Coliform and E. coli Detection Swabs were used to detect the presence (or absence) of E. coli and total coliforms on subjects’ mobile phones. The Hygiena UltraSnap ATP Surface Test was used to detect levels of ATP. The SystemSURE Plus Luminometer generated readings in RLUs that determined the level of sanitation. In addition, each subject answered two questions regarding their gender and whether or not they have touched their phones while using the toilet within the past week. Results: No presence of E. coli or total coliforms were detected (0 RLUs). A one-tailed paired T-test confirmed that the ATP levels sampled from participants that touched their phones while using the toilet within the past week was statistically significant (P=0.008390). A two-tailed paired T-test confirmed that ATP levels was not statistically significantly different between males and females. Conclusions: Based on the results, touching mobile phones while using the toilet contributes to increased ATP levels found on mobile phones. There were no differences in ATP levels found between males and females. Future studies are required to confirm this.

Following the Fukushima Nuclear accident of March 11th of 2011, many people, particularly among the general public are still skeptical about the safety of foods imported from Japan. Furthermore, currently little radiation monitoring of food happens in Canada. The present study aims to test for the presence or absence of gamma radioactivity in various food products imported to Canada from Japan. Thirty commonly imported Japanese and thirty-two additional Canadian food products were purchased from supermarkets and convenience stores in Vancouver, British Columbia. All samples were tested for gamma radiation from cesium-134 and cesium-137 using a portable gamma spectrometer, the EXPLORANIUM GR-135 Plus Identifier. All food samples tested in this experiment were found free of any detectable gamma radioactivity.

Background and Purpose: Although the number of recyclers and amount of accepted materials and their contaminants has increased over the decades, the adequate provision of hand washing equipment to mitigate the transfer of infectious agents at recycling depots has not been well studied. Minimal Standard (MS) depots and STAR-Rated (SR) depots are inspected by Encorp Pacific (Canada) auditors, not health inspectors, and claim to provide adequate hand hygiene equipment. This study compared the adequate provision of essential hand washing equipment at MS and SR depots in Metro Vancouver to determine if they met public health standards. Methods: Inspections of presence/absence of essential hand washing equipment (tap with running water, soap in soap dispenser, hand drying equipment and signage) were carried out at 35 depots throughout Metro Vancouver (Vancouver West End to Abbotsford). Depots recorded with all components were assigned a Pass grade; depots with any one missing component or more were assigned a Fail grade. MS/SR and Pass/Fail grade was analyzed using Chi-squared test on NCSS 9 Statistical Software (NCSS). Results: Of the 35 depots surveyed, fails were present in both MS depots and SR depots. Very few depots had signage. Main reasons for Fails included broken hand dryers and lack of soap. All depots with hand wash stations had running water. Pearson’s Chi-square results for observed Pass/Fail and MS/SR depots compared to expected values were unable to reject null hypothesis (P-value 0.911 > 0.05) even when provision of signage was excluded as a criterion (P-value 0.537 > 0.05). Conclusion: There was no association between depot standard rating and provision of essential hand washing equipment. Lack of signage failed 74.3% of depots but excluding signage from the criteria failed 34.3% of depots. Hand washing is important in mitigating risk of infection from hand contamination from household recyclables and those sorted from waste. Inspecting depots and educating operators from a public health viewpoint may increase provision of essential hand washing equipment and increase hand washing compliance in public users.

Background: Knowledge translation (KT) is the process of using the best available knowledge to inform decision-making. Public Health Inspectors (PHIs) are tasked with the critical responsibility of protecting public health. However, there is little data available about how effective and consistent current methods of distributing information to professionals across Canada are. The efficacy of KT has implications on the PHI profession and ultimately, public health protection. Objective: The purpose of this research is to identify how PHIs across Canada take evidence and incorporate it into practice. Methods: A survey was created with questions focused on determining what information PHIs use when making public health decisions, how PHIs go about finding the information required, and the level of trust invested into each source of data. Questions were formulated with guidance from the National Collaborating Centre of Environmental Health (NCCEH). It was distributed electronically to PHIs via social media and BCIT. Results: PHIs use evidence-based information to advise their decisions and actions always (43%) or often (46%) in daily practice. Government agencies, professional organizations, peer-reviewed literature, and colleagues are most often used and deemed as reliable resources. Although very frequently used, the internet was seen as neither reliable nor unreliable. 77% of respondents cited that barriers exist that impede their access to evidence-based information. The most common barriers listed were time constraints, costs, and lack of relevant information. Conclusions: The internet is becoming an increasingly popular means by which knowledge is delivered. However, web-based public health resources need to be more concise, easily accessible, PHI-specific and facilitated by reliable entities to effectively address barriers to practice. Increased communication of evidence, practices, and standards are required between health authorities, government agencies, and PHI professionals to ensure consistent and cohesive protection of public health.

Background: Alcohol-based hand sanitizers are becoming increasingly common in healthcare settings in an effort to control communicable bacteria, viruses and fungi of health significance. Much research has been done on the effectiveness of alcohol-based hand sanitizers but few studies look at the effectiveness when combined with more typical usage, such as varying application times and amounts. Methods: We looked at the efficacy of the microbial killing power of an alcohol-based hand sanitizer when used in a series of 5 applications. ASTM E2755 was used with the modification of a shorter application time (8 seconds from the recommended 30 seconds) of the sanitizer to better reflect actual healthcare worker usage. Results: We found an increase in the amount of indicator bacteria on the gloved hands of the subjects after repeated applications. However the increase was not significant enough in that a 2-log reduction of indicator bacteria was still achieved. Using a One Sample T-Test we found a very low probability value (

Background: Gym equipment surfaces are known to harbor a range of contaminants due to the wide range of community use of the equipment. Certain gym equipment undergoes daily sanitation, however many other equipment surfaces do not. This study measures the levels of contamination on certain gym equipment surfaces at an educational institute gym facility and determines the contamination levels after disinfectant wipes are applied. Methods: The method to obtain the data was determined by the use of the Hygiena Systemsure II ATP analyzer in conjunction with Hygiena Ultrasnap ATP surface swabs. Gym equipment (barbells, dumbbells, machine handles, cable attachments) and other surfaces (benches, floor mats) were swabbed subsequently after a random gym patron had used the equipment to capture an accurate representation of the cleanliness of the surfaces. Disinfectant wipes were then applied to the same area before being swabbed again to determine contamination levels after disinfection. Results: The results demonstrated a statistically significant difference in the reduction of ATP levels with the use of disinfectant wipes with a p-value of 0.00001 at α=0.05. Alpha error was highly unlikely with a p-value being that low. Power was 99.9%, therefore there is a strong likelihood that we are correctly rejecting the null hypothesis. Conclusion: The study can conclude that disinfectant wipes do make a significant difference in surface cleanliness levels. Equipment that does not undergo routine cleaning such as the equipment used by the hands carry a much higher contamination rate than the body contact surfaces. Gym patrons should disinfect all body contact surfaces prior to use to reduce the risk of getting an infectious disease.

Background: Frozen foods have cooking instructions on their packaging, but due to foodborne illnesses resulting from consuming them, it brings the effectiveness of these instructions into question. The recommended cooking temperature on the packaging is a specific numerical value that is not open to interpretation and can be used to measure effectiveness. Methods: Temperatures were taken from 208 different meat products from different stores. The information recorded include: the store the products were found at, the type of meat, whether the product was uncooked or cooked, and if it had safe handling instructions. The data was compared to 3 different guidelines to see if they met the recommendations or not. The results of the comparison were then analyzed using Chi-squared tests. Results: A majority of T&T products failed in all 3 standards, the majority of products from Superstore passed using all 3 standards, and the majority of products from Costco failed using 2 standards. Conclusion: The amount of products that met recommendations is dependent on the store, the type of meat, the uncooked or cooked status, and the guidelines being used due to the recommended temperature of poultry being vastly different in one of the guidelines. The other products that did not meet recommendations were due to them being cooked products without a recommended reheating.

Abstract: Due to the Fukushima Daiichi Nuclear power plant incident in March 2011, large quantities of contaminated water were released to the Pacific Ocean in Japan. The severity of contamination on the marine environment is unclear, therefore, the public is concerned with the possible internal radiation exposure from ingesting contaminated seafood products caught in the Pacific Ocean. This study was aimed to investigate the presence or absence of gamma radioactivity in commonly consumed seafood products from B.C. In total, ten different species of fish and three different species of shellfish were selected for analysis. For each species of fish, two samples were collected and each sample was from a different local seafood market. For each species of shellfish, ten samples were collected from three different sources. Using the portable GR-135 Plus gamma ray spectrometer, the samples were tested and analyzed for the presence of Fukushima radionuclides, particularly Cesium-137 (Cs-137) and Cesium- 134 (Cs-134).Based on the analyzed fish and shellfish, no gamma radiation was detected. The detector did not identify any gamma radiation over the normal background readings.

Canadians spend 90 percent of their lifetime indoors and are currently aware that poor indoor air quality (IAQ) can negatively impact human health. If there are any IAQ problems, the Health Authorities will conduct IAQ investigations to respond to the complainants or resolve the conflicts. An online survey to Environmental Health Officers (EHOs) and specialists was used to understand the frequencies that B.C. Health Authorities conduct IAQ investigations, the locations Health Authorities encountered most IAQ queries, the different types of pollutants that IAQ instruments are used for and the preference for instruments chosen. Five common indoor air pollutants, such as mould, volatile organic compounds (VOCs), radon, particulate matters (PMs), CO and CO2, were chosen and the Chi-Square test was used to analyze the data in this study. This study showed that most EHOs had never conducted IAQ investigations since they had worked in the B. C Health Authorities. Mould problems between landlord and tenant were EHOs mostly encountered. The study found that EHOs referred to other agencies or consultants when they received complaints. The data showed that the method of managing IAQ problems was associated with the Health Authorities because few EHOs from Vancouver Coastal Health indicated they had used equipment to conduct IAQ investigations. The mostly encountered location and frequency of conducting radon investigations were significantly associated with the Health Authorities due to an on-going project in Northern Authority. Most EHOs and specialists had shown that they educated public regarding to the information of IAQ instead of monitoring the IAQ pollutants. The results of this study indicate that EHOs did not get involved in IAQ investigations often and also showed that mould problems were the mostly encountered IAQ problems between the Health Authorities. The most important role of EHOs and specialists in this area is to educate public to solve or prevent IAQ problems.

BACKGROUND Those commuters waiting in small-scale transportation microenvironments, such as bus stops, can be exposed to levels of pollution higher than what is registered by ambient air quality monitoring stations. In addition, historically, those commuting in urban areas experience greater exposure to air pollutants than those commuting in suburban or rural areas, due to the nature of the environment. Little quantitative research has been conducted in the Metro Vancouver area regarding air quality in small scale transportation microenvironments. OBJECTIVES The aim of this study was to assess the differences in commuter exposure during AM Peak and PM Peak periods between an urban (Vancouver) and suburban (Ladner) bus stop. Furthermore, results were to be compared to the Metro Vancouver 24 hour rolling average objective as well as nearby Lower Fraser Valley (LFV) Ambient Air Quality Monitoring Network stations. METHODS The author measured particulate matter (PM) 2.5 (particulate matter ≤ 2.5 μm in aerodynamic diameter), using the DustTrakTM Aerosol Monitor 8520 between January 6, 2014 and January 21, 2014 on 12 weekdays, from 6:30am to 7:00am and 5:00pm to 5:30pm, at Stop #55165 Northbound Harvest Dr at Ladner Trunk Rd in Ladner, BC and from Stop #50043 Burrard Stn Bay1 in Vancouver, BC. In addition, meteorological conditions, traffic density, bus volume, and other observations were taken during sampling periods. RESULTS The author found that average PM2.5 exposures were highest during the morning in Ladner (μ=34.38667μg/m3) and lowest during the morning in Vancouver (μ=13.44 μg/m3). In addition, there was a statistically significant difference (p

Background An estimated of 4 million Canadians (one in eight people) become ill every year from a food-borne illness (Thomas et al., 2013). The economic and social burdens of these illnesses are vast. As restaurants are a big sector of the food industry, improving their food safety would reduce the risk of food-borne illnesses. Environmental Health Officers (EHOs) are on the front line, educating restaurant operators in order to improve food safety. In Metro Vancouver there are many different types of ethnicities and types of restaurants; this provides a challenge for EHOs to know where to allocate their time and resources. Methods The author analyzed 150 Fraser Health inspection reports in the Burnaby, New Westminster and Surrey municipalities. The restaurants fell into three different categories: i) Independently owned ethnic, ii) Independently owned, non-ethnic and iii) chain non-ethnic restaurants. Hazard ratings, number of critical and number of non-critical violations from their latest inspection report were compared. Each violation code was also recorded to identify any infraction trends that exist. Results Analysis of the number of critical violations identified ethnic, chain non-ethnic, and independent non-ethnic restaurants as not being significantly different (p=0.09). The number of non-critical violations was different (0.033), with ethnic restaurants having the most. The number of critical violations, when treating each ethnicity as its own category, is however significantly different (p=0.044) between restaurant types. There was a significant association between hazard rating and restaurant type, with independent ethnic restaurants having the worst hazard rating (p=0.017). Conclusion The type of ownership (independent vs chain) and the restaurant type were not a factor when looking at number of critical violations that a restaurant commits. Independent ethnic restaurants had a slightly higher mean number of critical violations. Japanese restaurants had the highest number of critical violations out of the three ethnicities studied. These findings suggest a slight disparity in risk to public health between ethnic and non-ethnic restaurants.

Background: Past studies have analyzed the health risks associated with alfalfa sprout production and developed standard procedures to reduce foodborne illnesses. There have been no studies related to microgreen outbreaks, specifically wheatgrass. Wheatgrass has become a growing culinary trend and the potential health risks associated need to be evaluated. Alfalfa sprouts and wheatgrass both share the same initial growth production – pre-soak and germination. The only difference is the harvesting period. This paper evaluated the risks associated with alfalfa sprout production and compared it with wheatgrass production by contaminating both alfalfa sprouts and wheatgrass with E. coli The presences of E. coli in the plant’s juices were evaluated and compared. Method: Alfalfa sprouts and wheatgrass were grown in similar conditions, in hydroponic condition, with an additional wheatgrass in soil. The plants were grown and harvested according to its respective pre-soaking and harvesting period, as specified by the Canadian Food Inspection Agency. The plants were inoculated with Escherichia coli during the germination period, and then juiced to examine the presences of E. coli within its internal structure. The Hygiena systemSURE II luminometer was used to detect the presences of E. coli via the MicroSnap™ Enrichment and E. coli detection swabs. Results: The result showed that E. coli was present in both wheatgrass and alfalfa sprouts juice. The root systems of the food products were independent of each other. The types of growth medium used for wheatgrass were also independent of each other. Conclusion: The study found that growing microgreens should be treated similarly to sprout productions. Food facilities with wheatgrass production need to be aware of safe handling, production, and storage of wheatgrass to prevent foodborne illnesses.

Introduction: Cellphone usage has increased leaps and bounds over the past decade. With the growing popularity of cellphones come numerous studies on the effects of mobile radiation on human health. Cellphone radiation has been associated with many health implications such as: sleep deprivation, hearing loss, slower sperm, cancers and tumors to name a few; however, more research is needed to confirm these claims. Purpose: The purpose of this research is to determine the Bluetooth impact on radiation levels when it is paired with a cellphone. This is a two-fold process: firstly, to determine radiation levels emitted by the pairing of a cellphone and a Bluetooth headset and comparing it to a control group of the cellphone alone and secondly, comparing the radiation emissions of a paired cellphone with the associated paired Bluetooth headset. Methods: An Extech RF EMF strength meter was used to measure the radiation emission levels (μW/cm2) of various phone types by Apple and Samsung when they were unpaired and paired with a LG HBM-220 Bluetooth device. The radiation emissions of the paired Bluetooth were also measured. Results: There was a statistically significant increase in radiation emissions (μW/cm2) observed in a cellphone paired with a Bluetooth when compared to an unpaired cellphone. This was statistically significant as the p-value (0.00026) was less than the 0.05 and 0.01 values and the power was near 100 % (99.8%). When comparing the paired cellphone with the associated paired Bluetooth, the Bluetooth emitted much more radiation than the cellphone. This data was statistically significant as well as the p-value was at 0.00000 and the power at 100%. Discussion: The findings in this study suggest that Bluetooth headsets increase radiation emissions; however, it is important to note that only one Bluetooth headset model (LG HBM-220) was tested. The results also conflict with Health Canada claims that Bluetooth headsets decrease radiation emissions. More research is needed to confirm the results found in this study. A key limitation of this study was that only Samsung and Apple Inc. brands were tested. Additionally, the equipment used to measure radiation levels (Extech RMF meter) was subject to background radiation sources. Conclusion: The pairing of a LG HBM-220 Bluetooth to a cellphone increases radiation emissions in both the cellphone and Bluetooth when compared to an unpaired cellphone. These increases in emissions when paired would results in additive effects to one’s body.

Objectives: The increase in unfamiliar ethnic foods and the lack of guidelines available to evaluate their safety makes it increasingly challenging for Public Health Inspectors (PHIs) to ensure food safety. Chinese barbecued meats, for example, frequently undergo improper temperature control, causing health concerns for public health authorities. However, due to the limited studies conducted, the health implications associated with temperature abuse of this ethnic food is currently unclear. Hence, the following study assessed the safety of Chinese barbecued meats, specifically roast pork, at ambient temperature (21°C). Methods: The temperature and water activity (aw) of 30 samples of roast pork skin and cavity were measured. A one sample t-test was conducted to assess whether or not the aw of roast pork surfaces are below 0.85, a standard for safe display of food at room temperature. In addition, the paired-sample t-test was conducted to determine whether a difference exists between the aw of roast pork skin and cavity. Results: The mean temperature that roast pork was displayed at in retailers was 30.7°C and the mean skin and cavity aw were 0.70±0.013 and 0.81±0.009, respectively. The aw of the roast pork skin and cavity were found to be statistically lower than the standard, 0.85 (p-value < 0.00001 and at 0.001338, respectively). In addition, statistically significant difference was found between the mean aw of the roast pork skin and cavity (p-value < 0.00001). Conclusion: These results indicate that the whole roast pork can be safely displayed at ambient temperature provided that it adheres to specific food safety and sanitation criteria. These results can aid health authorities with guidelines development to assist PHIs with inspections and educate operators to ensure food safety.

Background: Disinfection and sanitation are important in areas where food is involved. Thorough cleaning is a necessity to prevent growth of harmful pathogens that could affect human health. Sponges used for cleaning can serve as a vehicle for cross-contamination on food preparation surfaces. There are various methods that could be used to disinfect contaminated sponges. The usage of a microwave is one suggested method. Objective: The purpose of this study was to determine if the Scotch-BriteTM Brand, cellulose sponges contaminated with E.coli (105 cfu/ml) could be disinfected using a microwave set at three timings (30 seconds, 1 minute, and 2 minutes). Methods: The Hygiena MicroSnap was used to detect the presence (or absence) of E.coli in sponges after microwave heating. The relative light units (RLU) indicated in the monitor determined whether there were any remaining coliforms in the sample after microwaving. Results: Statistical analysis was conducted using Microsoft Excel and NCSS. After heating sponges for 30 seconds, 100% of the samples detected no E.coli. After heating for 1 minute, 70% of the samples had no E.coli present. After heating for 2 minutes, 100% of the samples detected no E.coli. The p-value of 0.03567 concludes that the results were statistically significant at the 5% significance level. Discussion: The results of this study indicate that sponges contaminated with E.coli can be disinfected using microwave heating. EHOs, food establishment operators, and the general public can use this knowledge to re-use their old sponges and avoid further cross-contamination. Conclusions: The results indicate that microwave time is associated with the presence or absence of E.coli in a sponge. However, E.coli was present in 3 samples microwaved at 1 minute. This suggests further studies are required to confirm the findings of this study. In addition, further studies are required to determine what specific time is sufficient to completely eliminate the E.coli in a contaminated sponge.

BACKGROUND: Recent studies have shown that the reasons behind consumers’ preferences towards certain food products are extremely dynamic. Organic foods, raw milk products and bottled water are a few products discussed in this paper that have gone under debate regarding their safety versus their perceived health benefits. METHODS: Over 100 people participated in an exclusively online self-administered questionnaire. The questionnaire was publicized through both email and social media. Participants responded to questions regarding their food preferences of a variety of food types. RESULTS: It was found that there was a statistically significant association between education and preferences towards both milk products and organic/non-organic food products. No other demographic (setting, gender, age) were found to be associated with food preferences. It was also found that all food preferences were associated with the reasoning for that specific food preference, with the exception of cut/whole fruit. CONCLUSION: The association between food preferences and its reasoning concludes that consumers who prefer opposing products do so for extremely different reasons. Consumers that prefer the more risky food products mainly do so for taste and potential health benefits. Public health officials need to ensure that consumers that prefer riskier products thoroughly understand the risks, so that they themselves can then truly compare the benefits of taste or perceived “healthiness” with the consequences of potential contamination and illness.

Introduction: The use of transglutaminase to restructure loose pieces of meat into a fully intact piece of steak has been a concern for the public because of the potential internalization of contaminated surfaces into the aseptic center. The aim of this study was to examine if restructured steaks are safe to consume when cooked to medium rare, a common option with whole cut steaks Methods: Strips of beef were inoculated with E.coli to induce surface contamination. Steaks were restructured with transglutaminase and the altered meat. These steaks were then cooked alongside fully intact whole-cut steak samples. Each sample was then churned in a stomacher, and the resulting solution was used to detect for potential E.coli bacteria. Samples were then enriched and finally placed into the Hygiena Micro-snap Rapid Coliform and E.coli detection test to look for the presence of E.coli. Results: The Hygiena system showed that all transglutaminase restructured steaks possessed detectable levels of E.coli even after cooking to 55 degrees Celsius. On the other hand, no whole-cut steaks had traces of E.coli even when cooked to this same temperature. Conclusion: The results demonstrated that there is a substantial risk with restructured steaks and they should not be consumed undercooked. As well, proper labelling and guidelines should be developed to enable consumers to be better equipped in making decisions to consume properly consumed altered steaks.