BCIT Environmental Public Health Journal
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Published By British Columbia Institute Of Technology (BCIT)

2563-5123

Author(s):  
Carlson Chao ◽  
Dale Chen ◽  
BCIT School of Health Sciences, Environmental Health

With the growing popularity of Kombucha, more people are beginning to either purchase or make their own Kombucha beverage. Due to the relatively recent rise in popularity, within the general public, not as much is known about the beverage compared to other beverages that have been on the market longer such as beer. This is important and relevant to public health because, due to the nature of the production method used to create Kombucha, the drink itself may contain alcohol. While at the time of production and distribution, the levels of alcohol are below the regulated maximum of 1%, these levels may increase on their own if measures were not put in place to stop the beverage from self-fermenting post-distribution. Kombucha is sold as a non-alcoholic beverage as they aren’t required to be defined as liquor (because it is <1% ethanol), when in reality, they may contain more than 1% ethanol due to the self-fermentation process. This poses as a potential health risks to people who do not consume alcohol for personal reasons or to adolescents who should not be consuming alcohol.


Author(s):  
Tea Situm ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock ◽  
Lorraine McIntyre

Background: 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.


Author(s):  
Sarina Cho ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: Globally 1.3 billion tonnes of food are wasted every year equating to approximately 750 billion US dollars (1). In Canada it has been estimated that $31 billion of food is wasted annually (2). This amount can easily be used to feed hundreds of thousands of undernourished people across the world. Food wastage can occur at every level of the food supply chain. The purpose of this study was to evaluate the food waste generated by residents of British Columbia, Canada. The study aimed to identify the general knowledge regarding food waste and ugly produce, the attitudes of the public towards food waste, and the general practices of waste disposal. Methods: A self-administered electronic survey created on Survey Monkey Canada was distributed on various social media platforms over a two-week period in January 2020. The survey contained questions that resulted in a score for knowledge of food waste, attitude towards food waste and the waste reduction practices of British Columbian residents. Chi square and correlational analyses were performed using the statistical package NCSS. Results: 96 respondents met the inclusion criteria and completed the survey. Many participants received a medium score for knowledge (N=67) and possessed a positive attitude (N=71) towards food waste. There was an even distribution between good and fair practice level (N=49 and N=46). There was no association between level of food waste knowledge and demographic categories except for age (p=0.025). Younger participants were less knowledgeable. Between practice and demographic variables, no statistically significant associations were found. The results for attitude were determined to be non-statistically significant for age, gender and experience working in the food industry while there was a statistically significant association between attitude and an individual’s education level (p = 0.008). Those with higher levels of education had a more positive attitude. No correlation was determined between knowledge and practice indicating that there is no influence of knowledge on practice and vice versa. The study found that there is a positive correlation (p = 0.0004 and r = 0.3542) between attitude and practice indicating that these two variables influence each other. Conclusion: This study demonstrated that the population in B.C. who responded to the survey has adequate knowledge, a positive attitude and moderate practice behaviours regarding food waste. Younger individuals were less knowledgeable about food waste and the more educated one is, the more positive their attitude towards food is. The study also indicated that positive attitudes translated into better practice. These results are only a starting point in determining the causes for food loss and waste in B.C as it reveals the need for more local initiatives to bring everyone to start adopting food waste reduction strategies.  


Author(s):  
Elaine Kong ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: In the current culture of dining-out, there is a greater emphasis on the overall dining experience at restaurants and less of a concern regarding food safety. The public often relies on consumer-generated review websites, such as Yelp and Google Reviews, to decide on where to eat. Each restaurant is often rated out of 5-stars based on factors such as customer service and food quality. The public perceives a restaurant with a 1-star rating poorly, whereas a restaurant with a 5-star rating is seen as excellent. Moreover, the aspect of food safety is determined by Environmental Health Officers (EHOs) who conduct inspections and assign hazard ratings to restaurants, which describe them as a low, moderate, or high-risk food premises. These inspection report results can be disseminated to the public online or through a placard system by the health authority. Currently, in most cities, there is no linkage or display of inspection report results on consumer-generated review websites. Methods: Secondary data was collected from publicly available online sources: Fraser Health’s restaurant inspection reports and two consumer-generated restaurant review websites – Yelp and Google Reviews. The author analyzed 170 randomly selected restaurants from the three most populous cities under Fraser Health’s jurisdiction (British Columbia, Canada): Surrey, Burnaby, and Abbotsford. Only independent restaurants and their routine inspection reports were considered in this study. The following data was obtained from each of the restaurant’s available routine inspection reports: current hazard rating, the average hazard score, and total number of critical violations (CVs). These variables were then compared to the current star rating found on Yelp and Google Reviews. Results: A total of six statistical analyses were conducted: two chi-square tests and four correlational analyses. When comparing the current hazard rating of the restaurant and their current star rating using chi-square tests, p = 0.0855 for Yelp and p = 0.0739 for Google Reviews. Furthermore, in all four correlational analyses, a negative linear relationship was observed, but only three resulted in statistically significant results. When comparing the average hazard score of the restaurant’s routine inspections and their current star rating, p = 0.0591 for Yelp (power = 47.21%) and p = 0.0000 for Google Reviews (power = 99.97%). When comparing the restaurant’s total CVs from routine inspections and their current star rating, p = 0.0001 for Yelp (power = 97.29%) and p = 0.0000 for Google Reviews (power = 100%). Conclusions: The findings of this study demonstrated that prescribed food safety evaluations largely align with the customer perception of restaurants. Although three out of six statistical tests resulted in statistically significant results, overall, it appears that restaurants with a higher star rating have lower number of CVs and lower average hazard scores. Even though this ideal relationship was established, the importance of safe food handling practices and serving safe food to the public should not be overlooked. Consumer-generated restaurant review websites are an excellent avenue to promote food safety within the overall culture of dining-out at restaurants.


Author(s):  
RuJun Zhou ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Hsin Kuo

Background: Thiabendazole is a pesticide that is mainly used after harvesting and directly applied to produce such as citrus fruits, apples, pears, bananas, mangos, corn, carrots and potatoes in the form of a spray or dip. The most common and most likely route of exposure to pesticide for the average person is through their diet. Studies have shown that the health risk of regular consumption of pesticide residue through produce is linked with disruption to various functions in the body, such as reproductive, developmental and hormone irregularity. The following study tests whether fruits and vegetables sold at farmers markets contain Thiabendazole and if they are below the acceptable Maximum Residue Limits (MRLs) set by Health Canada. Methods: A QuEChERS method and solid phase extraction was used to recover Thiabendazole from various fruits and vegetables. The gas chromatography was used to analyze all samples and a calibration curve was produced to identify the concentration of Thiabendazole. Results: Thiabendazole was detected in all of the citrus fruit samples, but was below detectable limits for all other fruits and vegetables. All Thiabendazole levels were below the Maximum Residue Level allowed by Health Canada. Conclusion: The various fruits and vegetables analyzed are all below the MRL, with only the citrus fruits having detectable concentrations. However, since the citrus fruits were imported, further studies are required on different pesticide compounds to determine if locally grown produce meet the MRL for other pesticide compounds.  


Author(s):  
Amamchi Amadi ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Esther Tong

  Background: It has been acknowledged that personal reusable water bottles pose hazards, such as disease-causing organisms, associated with poor water bottle hygiene practices. Currently, there are no recommended frequencies or procedures, or guidelines for personal water bottle cleaning and sanitation. Likewise, there is little information on outbreaks or cases of illness arising from poor personal water bottle hygiene. This may be due to lack of awareness and non-reporting of cases. Therefore, the importance of knowledge, attitudes and practices around reusable water bottles cannot be over emphasized. This research study will ascertain if water bottle hygiene practices among post-secondary education students are adequate to avoid consumption of drinking water with growth of multiple pathogenic microbes like Escherichia coli, Salmonella species, Pseudomonas species, Vibrio cholera and viruses. Method: 83 participants were surveyed using an in person administered survey method. The survey was conducted on British Columbia Institute of Technology (BCIT) student sample using the Survey Monkey platform and was delivered in person via an iPad at a survey stand. Chi-square tests were used to analyze the survey data using NCSS version 12 statistical package. Tables and bar charts were used to explain and give interpretation to p-values from the chi-square tests. Results: There were found to be no associations between knowledge level around reusable water bottles and either gender or hygiene practices. However, the survey data did show an association between gender and hygiene level. The female participants were more likely to clean their water bottles more frequently than the male participants. Conclusion: Based on the findings of this study, a health promotion initiative targeted toward male students is recommended to achieve behaviour change in cleaning practices with reusable drinking water bottles. Moreover, despite the study findings showing a high level of knowledge among participants, this did not translate to better water bottle hygiene practices, as there was no statistical association between knowledge level and hygiene practice. Therefore, more frequent cleaning of reusable water bottles should be encouraged, highlighting the appropriate cleaning agents and method to be used.


Author(s):  
David Luo ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: 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.


Author(s):  
Tegbir Kaur ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: 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.


Author(s):  
Elliot Spicer ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: 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.


Author(s):  
Dianna Vuu ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock

Background: Egg yolk parmesan recipes have been gaining popularity since 2015. Most recipes include a heat treatment step which would kill egg-associated pathogens such as salmonella, however a significant number of recipes do not; resulting in a higher risk of salmonella growth and thus higher potential to cause food borne illness. Methods: Salt-curing affects an intrinsic factor called water activity (Aw). At 0.93 Aw or below salmonella is unable to grow. This study measured the minimum amount of time required for the salt curing process to inhibit the growth of salmonella. To achieve this batches of egg yolk parmesan were made using varying curing durations and then the water activity of the finished product was measured. A one sample t-test statistical analysis was conducted to determine if, with 99% confidence, the water activity of yolks cured for the chosen duration can reliably reduce water activity below 0.93. Results: The minimum amount of time required for the water activity to decrease below 0.93 was 24 hours. Results were as follows: N = 39; the p-value is 0.0000000 and the power is 1.0000000. Conclusion: This is strong evidence to suggest that large grade A chicken egg yolks cured in a 74% kosher salt and 26% white granulated sugar mixture for 24 hours at refrigeration temperature will have a water activity below 0.93. Therefore, it can be concluded that curing for 24 hours will inhibit potential salmonella growth.  


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