bluuebunny/crossref_metadata_2025 huggingface dataset:
Sub-acute evaluation of artesunate, amodiaquine and their combination on muscular coordination and morphology of the cerebellum of Wistar rats
Authors: Popoola AbdulGafar N. , Imosemi Innocent O.
Published: September 2020

Artemisinin Combination Therapy (ACT) is currently the best choice for the treatment of malaria. Artesunate-amodiaquine combination is one of the most commonly used ACTs in Nigeria with a very potent efficacy but not without side effects involving motor coordination. Currently, there is dearth of information on its sub-acute effect on the cerebellum. This study investigated the sub-acute effects of artesunate (AS), amodiaquine (AQ) and artesunate + amodiaquine combination (AS+AQ) on the motor coordination, oxidative markers and morphology of the cerebellum of adult Wistar rats. Forty adult male Wistar rats were randomly divided into 4 groups, n=10. The rats were administered orally for 3 days, distilled water (control, CT), 4 mg/kg body weight AS, 10 mg/kg body weight AQ and 4 mg/kg AS + 10 mg/kg AQ. Rats were weighed, assessed for motor coordination and sacrificed on day 15. Brain tissues were excised and some cerebella preserved for oxidative stress and antioxidants while others were fixed in 10% NBF for histological and immunohistochemical studies. Results showed significant decreased body weight of the AQ group compared to the CT; decreased time of fore limb grip in the AS and AQ groups compared with the CT. Test groups showed increased LPO and NO, and lower levels of SOD, CAT and GSH compared with the control. Artesunate and AQ had significantly reduced number of Purkinje cells, AQ and AS caused increased astrocyte population and increased expression of iNOS. Sub-acute studies of Wistar rats treated with artesunate, amodiaquine and their  combination induced oxidative stress, reduced their motor function and impaired morphology of the cerebellum.

Keywords: Artesunate, amodiaquine, behaviour, cerebellum, histology, immunohistochemistry.
Détermination par caméra piège des périodes d’activité de quelques mammifères terrestres au Parc National de Taï
Authors: N’goran N’guessan Serge Pacôme , Cappelle Noémie , Bitty Eloi Anderson , Normand Emmanuelle , Kablan Yves Aka
Published: September 2020

Les périodes d’activité des animaux difficilement observables des forêts primaires sont peu connues. Des caméras pièges ont été utilisées pour établir les périodes d’activité de quelques mammifères au Parc national de Taï. Ces caméras non appâtées ont été installées d’octobre 2016 à août 2017. L’enregistrement de l’heure et la date de chaque observation a permis de déterminer des activités nocturnes, diurnes et cathémérales (actif le jour et la nuit) des espèces à travers le pourcentage des vidéos obtenues. Les heures d’activité pour chaque espèce étaient concentrées autour du vecteur moyen (heure moyenne autour de laquelle sont concentrées les heures d’activité de l’espèce) et réparties de manière non-uniforme pendant la période de 24h. Les mammifères de petite masse corporelle (< 10 kg) avaient des tendances nocturnes alors que ceux de grande masse corporelle (> 10 kg) avaient des tendances nocturnes, diurnes ou cathémérales. Certaines espèces cathémérales ont montré des périodes d’activité à prédominance diurne ou nocturne et doivent faire l’objet d’études supplémentaires enfin de connaître les facteurs influençant leur régime d’activité.Mots clés : caméra piège, taux de capture, mammifères, vecteur moyen.

 

English Title: Activity periods of some terrestrial mammals by using camera traps in Taï National ParkDetermination of cryptic animal’s activity periods is problematic in primary forests and reminds poorly known. Hence, in the Tai National Park, camera traps were used to establish the periods of activity of some mammals. These non-baited cameras were installed in the research area of the park from October 2016 to August 2017. Recording the time and date of each observation enabled to determine nocturnal, diurnal and cathemeral activities of each species through the percentage of videos obtained. Hours of activity for each species were concentrated around the mean vector and were not uniformly distributed over the 24-hour period. Furthermore, mammals with smaller body mass (<10 kg) had nocturnal tendencies whereas those with larger body mass (> 10 kg) had nocturnal, diurnal or cathemeral tendencies. Certain cathemeral species have predominantly shown day or night periods of activity and must be subject to further studies to find out more about the factors influencing their regimes of activity.Keywords: camera trap, detection rate, mammals, mean vector.
Chemical variability of essential oils from the leaves of Tridax procumbens Linn (Asteraceae) from five cities of Côte d’Ivoire
Authors: Coulibaly Aïssata , Soro Yaya , Siaka Sorho , Nea Fatimata , Tonzibo Zanahi Félix
Published: September 2020

Chemical variability of a plant from various continents or collected in different localities is well known and justifies its different biological activities. Thus, the present study was undertaken to evaluate the chemical variability of essential oils from leaves of Tridax procumbens Linn from five localities of Cote d'Ivoire. Essential oils have been extracted by hydrodistillation with yields varying from 0.077 to 0.079% depending on the locality. Gas chromatography and mass spectrometry analysis of essential oils showed a predominance of thymol (20.9 to 68.9%) in the oils from all the localities except that from Yamoussoukro which is of an α-acoradiene (28.9%) predominance. Several of the most important and variously distributed minor compounds consist of p-cymene (2.2 to 11.3%), β-caryophyllene (1.5 to 6.0%), β-selinene (1.8 to 10.0%), α-selinene (0 to 7.3%), elemol (0 to 16.0%), α-eudesmol (0 to 7.5%), 6,10,14-Trimethylpentadecan-2-one (0.9 to 7.2%) and phytol (0 to 7.2%). The comparative study of the chemical compositions of essential oils showed that thymol is a marker of the plant. Tridax procumbens acclimated in Côte d’Ivoire have been grouped into three chemotypes of thymol and other compounds.Keywords: Essential oils, Tridax procumbens, Chemical variability, Thymol, Chemical composition
Effet des extraits aqueux de Calotropis procera sur les principaux ravageurs du chou en culture au Sénégal
Authors: Ngom Saliou , Diome Toffène , Diop Bocar , Sembene Mbacké
Published: September 2020

Au Sénégal, le chou est l’un des légumes les plus cultivés et consommés, de par son cycle relativement court (60-90 jours après repiquage) et sa possibilité d’être cultivé toute l’année. Cependant il est attaqué par plusieurs ravageurs tels que Plutella xylostella (L.) (Lepidoptera, Plutellidae), Hellula undalis (F.) (Lepidoptera, Pyralidae) et Spodoptera littoralis (B.) (Lepidoptera, Noctuidae). L’objectif de cette étude était de contribuer à la lutte contre ces ravageurs du chou en culture dans la zone des Niayes en utilisant les extraits aqueux à base de feuilles de Calotropis procera (Apocynaceae). L’étude a été menée sur 28 parcelles élémentaires dans la zone des Niayes (durant la période du 3 janvier au 22 mars 2019). Les formulations d’extrait de feuilles de C. procera utilisant comme solvant l’eau de robinet et l’eau de puits (ER et EP), appliquées à des temps différents le matin (ERM, EPM) et le soir (ERS, EPS) ont montré leurs efficacités sur les larves de P. xylostella et H. undalis. Par contre, les extraits ne sont pas efficaces sur S. littoralis (P-value= 0,672). En plus de leurs effets biocides, les extraits à base de feuilles de C. procera semblent accélérer la croissance des plants de chou. La nature du solvant et la période du traitement n’ont pas montré une différence significative.Mots clés : Biocide, Brassicassée, Niayes, lutte biologique

English title: Aqueous extracts effect of Calotropis procera on the principal cabbage pests in culture in Senegal

In Senegal, the cabbage is one of the most cultivated and consumed vegetables, from its relatively short cycle (60-90 days after road repair) and the possibility of being cultivated all the year. However it is attacked by several pests such as Plutella xylostella (L.) (Lepidoptera, Plutellidae), Hellula undalis (F.) (Lepidoptera, Pyralidae) and Spodoptera littoralis (B.) (Lepidoptera, Noctuidae). The objective of this study was to contribute on protect against cabbage pests in culture in the zone of Niayes by using the aqueous extracts containing sheets of Calotropis procera (Apocynaceae). The study was undertaken on 28 elementary pieces to in the zone of Niayes (during the period of January 3 at March 22, 2019). The formulations of extract using as solvent the water of tap and the water of well (ER and EP), applied to different times morning (ERM, EPM) and evening (ERS, EPS) showed their effectiveness on larvae of P. xylostella and H. undalis. On the other part S. littoralis was resistant to treatment (P=0,672) confirms it. In addition to their biocides effects, the extracts containing sheets of C procera seem accelerated the cabbage patches growth. The nature of solvent and the treatment period did not show a significant difference.Keywords: Biocide, Brassicasseae, Niayes, biological control
Bad faith filings in the Chinese Trademark Law: evolution, status quo and improvements
Authors: Chen Ming , Liu Xiaohai
Published: September 2020

Bad faith trademark filings are a serious problem in China. During the fourth revision of the Chinese Trademark Law in 2019, bad faith filings without the intention to use the trademark was added as an absolute ground, with the aim that the Chinese Trademark Law can cope with the bad faith filings problem more effectively. Nevertheless, compared with the EU trademark system, the bad faith filing in the Chinese Trademark Law is not an absolute autonomous ground. Different kinds of bad faith filings are regulated by different clauses respectively. Some trademarks filed in bad faith can only be dealt with by relative grounds and cannot be invalidated after five years of their registrations. In order to deter malicious registration, bad faith filings per se should be introduced into the Chinese Trademark Law as an autonomous absolute ground. Trademarks filed in bad faith should be invalidated at any time.
Judicial judgment of ‘Malicious Incompatibility’: based on the study of Chinese judicial practice
Authors: Wang Zhe , Lin Yifan , Zhour Yajing
Published: September 2020

How to judge the formation of Malicious Incompatibility is a problem that cannot be circumvented and is difficult to solve in the trial of new types of unfair competition on the Internet. Although the revised Anti-Unfair Competition Law explicitly stipulates Malicious Incompatibility as unfair competition, it fails to provide a clear set of judgment criteria. Germany and the United States have respectively developed complete laws and regulations and created judgment rules to deal with new unfair competition disputes arising in the development of the Internet, providing China with a lot of referential trial ideas. By collecting and analyzing the judgment documents and trial ideas of previous cases, this paper, focusing on the internal logic of malice and incompatibility in the law, tries to judge whether the behavior constitutes Malicious Incompatibility considered from the perspective of subjective purposes and the objective effects caused by the behavior and with the method of value measurement.
Foucauldian practices
Authors: Kuntz Aaron
Published: September 2020

In this article I consider philosophical inquiry as an ethical enactment for material change. I do so by situating philosophical inquiry as a type of virtuous practice, animated by an ethical determination to generate material difference. I thus place a large degree of theoretical emphasis on the Foucauldian notions of practice, virtue, and enactment as a means to recognize the open-ended, process-based orientation of such work. Through the course of this article I extend my argument to challenge conventional inquiry practices in education as a means to generate different, more immanently situated, effects.
Intangible heritage in global space: tradition and the quest for the authentic dance experience in the international world of tango
Authors: Kovács Nóra
Published: September 2020

The ‘Tango of Argentina and Uruguay’ was inscribed in the List of Intangible Cultural Heritage of the UNESCO in 2009 to be safeguarded as one of humanity’s outstanding cultural achievements. Controversies and shortcomings related with the inscription have been pointed out by several scholars working on tango as a social phenomenon. Criticism about the nomination document and the decision about the inscription targeted two principal focus areas and were expressed from two different standpoints both of which miss the inclusion of living grassroots tango communities and what they stand for from the heritage definition of tango. This paper intends to connect academic and community reactions given to its heritagization with personal observations of recent trends in the international, and especially in the European world of tango; particularly with the increasing presence of two-three-day international tango dance occasions commonly referred to as tango marathons or encuentro milongueros. In the complex, multi-layered and multi-vocal global tango world these events have been associated with essential, authentic milonga experiences, a sense of prolonged intimacy and community through shared dances and shared dance space.
Examining the Relations between Dance and Mathematics among First Class Students
Authors: Pálinkás-Molnár Mónika , Bernáth László
Published: September 2020

Dance and mathematics are seemingly very distant concepts at first glance. In the theoretical parts of our study we show how strongly mathematics and spatial abilities are interrelated, including the correlation between dance and spatial abilities as well. Consequently a hypothesis derives that dance develops spatial abilities, through which it develops mathematical skills at the same time. Our research focused on first year primary school students.

During the one month course we applied creative children dance and tasks of movement from drama pedagogy. Children’s abilities were measured pre- and after the course classes with a test of both mathematical and spatial skills. According to this research, we could show some improvement in mathematical skills as a result of the development, but there is no significant improvement in spatial skills. We attempted to find out about the reasons of the results we found.
The Influence of Social Media on Hip-Hop Dancers and their Classes
Authors: Zimányi Gabriella , Lanszki Anita
Published: September 2020

The popularity of social media has influenced the field of the arts including the world of hip-hop dance as well. The platforms allowed hip-hop dancers to reach entire crowds throughout the online surfaces. Choreographers and dancers became famous by their shared videos, which soon lead to the appearance of a growing number of edited, performance-like, therefore, manipulated class footages. These posts show a distorted image and unrealistic expectations regarding the purpose of taking classes. The influence of these videos has been unknown so far but it is a heated topic amongst hip-hop dancers. The relation of social media and hip-hop dance was studied through a qualitative research with participants from Budapest, London and Los Angeles (n=6). The results show that social media sometimes individually and other times regionally can be an advantage or a disadvantage both for hip-hop dancers and the classes that they take. The platforms also influence hip-hop teachers and their students mentally and physically, it effects their motivation, sponsorship and job opportunities as well.
Memória: abordagem teórico-conceitual
Authors: Xavier Antonio Roberto , Muniz Karla Renata De Aguiar , Vasconcelos José Gerardo , Pinto Francisco Ricardo Miranda
Published: September 2020

Em vários espaços encontram-se marcas, registros, objetos que levam a reflexivos pensamentos, revelam lembranças profundas que podem acalentar a alma, afugentar, angustiar o espírito, dependendo das reminiscências indeléveis e atemporais presentes no intelecto humano. Isto é memória. Este artigo suscita o debate teórico-conceitual e epistemológico sobre memória, sua relação construtora e até simbiótica com o processo histórico. Inegável a fecundidade desse debate hodiernamente, sobretudo entre historiadores, memorialistas e arquivistas que examinam as diversas fontes materiais e imateriais dos mais variados sujeitos sociais e suas estadas e produções no percurso histórico de suas existências. Esta produção se dá no âmbito teórico através da consulta bibliográfica tipologicamente descritiva com abordagem qualitativa a partir de fontes secundárias. A técnica de análise conteudal é a do discurso sociohistórico. Como resultado apresenta-se alguns conceitos e significados reelaborados a partir de teorias e epistemologias múltiplas no campo semântico do vocábulo memória em diferentes contextos históricos.
Phytochemical characterization, antioxidant and antibacterial activity of essential oil and extracts of Tagetes patula on Staphylococcus aureus
Authors: López Zambrano Virginia Monserrate , Dueñas Rivadeneira Alex Alberto , Cuenca Nevárez José Gerardo , Rodríguez-Díaz Joan Manuel
Published: September 2020

Tagetes patula is an ornamental plant species and its essential oils contain potentially allelopathic active ingredients. The objective of the present study was to evaluate the phytochemical composition of extracts, the antioxidant and antibacterial activity of the essential oil of flowering leaves of the species, on Staphylococcus aureus. For this, the extraction of the essential oil by hydrodistillation was carried out, evaluating the physical characteristics (solubility, density and refractive index) and phytochemical characteristics of the extracts through a phytochemical screening (alkaloids, flavonoids, phenols, saponins, tannins and reducing sugars). The quantificatics of phenols in the essential oil was performed by the Folin Ciocalteu method, the antioxidant activity using the DPPH and ABTS tests, the antimicrobial activity by determining the minimum inhibitory concentration. The results obtained showed for the essential oil, a density of 0,733 g.mL-1, refractive index of 1,47 and insolubility in ethanol (70 %), presence of tannins, flavonoids and phenols in the extracts. The phenolic content was 1.024 ± 0,19 mg.g-1 TAE, the antioxidant activity with DPPH was 87,6 ± 0,18 µmol.g-1TE and with ABTS 180,83 ± 0,36 µmol.g-1 TE in Trolox equivalent. The minimum inhibitory concentration was 16,67 mm against S. aureus, in response to which it is concluded that the essential oil of T. patula had antioxidant activity against radicals DPPH and ABTS, high phenolic contents and showed antibacterial activity in vitro tests against S. aureus.
Association between AzoFert® and efficient microorganism potentiates the growth and productivity of beans
Authors: Calero Hurtado Alexander , Quintero Rodríguez Elieni , Pérez Díaz Yanery , Jiménez Hernández Janet , Castro Lizazo Iván
Published: September 2020

To evaluate the association between AzoFert® and efficient microorganisms (EM) in the morphological and productive response of common bean in three sowing season, three experiments were developed at the Collective farmer "Martires de Taguasco", Sancti Spíritus, Cuba, from September 2014 to April 2015. The treatments evaluated were the absolute Control: without inoculating and without fertilizing, foliar applications of EM (100 mg.L-1), inoculation of the seeds with AzoFert® (108 cfu.g-1) and the associate between AzoFert® + EM. The indicators evaluated were: the height of the plants (cm), the number of leaves per plant, legumes per plant, grains per plant, mass of 100 grains (g) and yield (t.ha-1). The results showed that the treatments with EM, AzoFert® and the association between AzoFert® + EM achieved higher responses of the morphological and productive indicators on the intermediate sowing period (EI) in comparison to early (ET) and late season (EA). The AzoFert® + EM association treatments showed better performance compared with the individual application of EM and AzoFert® also increase the indicators evaluated and the yield was higher ~102 % in early season, ~113 % in the intermediate and 111  % in the late season in relationship to absolute control. The findings established the potentiality of the association of AzoFert® + ME as an efficient alternative to increase bean productivity and could potentially lead to sustained increase in crop yield.
The efficacy of ATP removal on gym contact surfaces with disinfectant wipes
Authors: Tam Victor , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby
Published: September 2020

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.
How do you sleep at night?
Authors: Lochan Radha , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: Sacrificing sleep on a daily basis has become a lifestyle for a growing number of people. This habit has been found to decrease overall cognitive health and performance. Raising awareness about benefits of a good night’s sleep and the negative effects of inadequate sleep is pertinent to shaping a healthy public conscience about sleep. It is also an important factor to consider for public health professionals since they must think critically throughout the working day and their work impacts those in their care. The purpose of this study was to assess the association between cognitive performance and sleep-related habits in a population of 31 Environmental Health students at BCIT during the Winter 2014 semester. Methods: A survey that collected subjective data on sleep-related habits and a brief cognitive test were used to assess cognitive performance. The cognitive test scores were marked with an index out of 20 and analyzed with a paired T-test to explore any differences from two study trials in January and February. Results: There was a significant decrease in cognitive index scores over the four week period. This was confirmed by a paired T-test with a p-value of 0.000005, with a significance level of α = 0.05. Average index scores were 18.91993 in January, 15.87063 in February, and the rounded average decline in scores was 3.13. Conclusion: Using an electronic device prior to going to sleep was deemed to be the most likely factor behind a significant decline in cognitive performance between January and February. Excessive exposure to light during naturally dark hours of the evening may curtail physiological processes during sleep (i.e. hormonal activities) effecting cognitive health and performance.
The risk of consuming MTGase-restructured steaks like intact steaks
Authors: Zheng Denny , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby , Keilbart Ken , McIntyre Lorraine
Published: September 2020

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.
Assessment of sous vide knowledge and inspection/cooking practices
Authors: Huang Chen , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , McIntyre Lorraine
Published: September 2020

Background: In September 2014, BCCDC developed “Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia” providing Environmental Health Officers (EHO) and sous vide cooking chefs safety knowledge about sous vide cooking. To assess whether the guidelines improved sous vide safety knowledge, a study was conducted to examine and compare knowledge differences between EHOs and chefs who had read the guidelines to those who had not read the guidelines. Methods: An online survey was created and advertised by publishing on the BCCDC website, in newsletters and magazines (Vancouver Costal Health newsletter, Fraser Health news Letter, Chefs Quarterly magazine), and through e-mail distribution lists to EHOs and chefs, including chefs at Vancouver Community College. The questions in this survey were developed based on the guide-lines. T-tests and Chi square analyses were conducted to assess knowledge difference between those who read the guidelines and those who did not. Results: A total of 65 people completed the survey, including 45 EHOs (69.3%), 15 chefs (23%), and 5 others (7.7%). EHOs who read the guidelines had significantly higher average knowledge scores in the multiple choice section of the sous vide safety knowledge survey (p=0.00028, t-test) when compared to EHOs who had never read the guidelines. No differences were found in the true and false section (p=0.43925, t-test). With regard to inspection practices, EHO who read the guide-lines were more likely to frequently check for the internal temperature of sous vide foods, water bath temperature, time/temperature in the recipes, calibration of thermometer and proper labels on sous vide pouched foods than EHOs who never read the guidelines. Chefs who read the guidelines had similar average score as chefs who never read the guidelines in T/F (p=0.79878, t-test) and multiple choice (p=0.97, t-test). With regard to cooking practice, chefs who read the guidelines were more likely to frequently calibrate thermometers than chefs who never read the guidelines. However, chefs who never read the guidelines were more likely to frequently find their sous vide pouch floating dur-ing the cooking process, to check for internal temperature of sous vide food, and to label their sous vide pouch properly. Conclusion: These results show that EHOs who have read the sous vide guidelines have better sous vide knowledge in comparison to EHOs who have never read the guidelines. They are also more likely to have overall better inspection practices. Nevertheless, results show chefs who read the guidelines have similar sous vide knowledge in comparison to chefs who never read the guidelines. In terms of cooking practices, these chefs are likely to have better cooking practices only in certain areas.
Determining a relationship between licensing status and semi-quantitative risk score for BC dairy processing plants
Authors: Rana Dilavar , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , McIntyre Lorraine
Published: September 2020

Background: Following the 2014 Gort’s Gouda Cheese Escherichia coli O157:H7 outbreak which resulted in one death and 28 illnesses, an examination of dairy processing plants (DPP) within British Columbia (BC) was undertaken. The intent of this examination was to efficiently allocate resources to ensure a lower likelihood of future outbreaks occurring in a BC DPP and to improve current knowledge regarding DPP practices. A risk-based approach to assessing inspection activities for DPPs was undertaken. As such, the purpose of the project was to create a semi-quantitative tool to assess inherent risk factors of DPPs, after which it would be used to determine appropriate inspection frequencies for these plants based on their risk scores. Finally, a comparison between provincially licensed and federally registered dairies was conducted in order to examine if there was a difference in risk between the two licensing statuses. Methods: A semi-quantitative approach was used to characterize responses to a survey (Shi, 2014) conducted by the BCCDC between August and December 2014. This survey was sent to all DPPs (n=54) operating in BC. Each survey question related to increasing information on conditions found in DPPs, after which a semi-quantitative assessment approach was used to assign a total risk inherent to each DPP due to the conditions found in the facility. The DPPs were then ranked against each other with respect to their risk scores in order to assess which facility was considered of higher risk. Facilities were grouped by their licensing status, provincially licensed or federally registered, and then compared against one another using a two variable t-test in NCSS 10. Semi-quantitative risk assessment was done using an Excel tool designed specifically for the present study. Results: Complete data was obtained for 85%(n=46) of DPPs, with an equal number of provincial and federal DPPs used in the evaluation. Dairies were ranked against one another with respect to their total risk score. A statistically significant difference (p=0.036) was found when comparing the inherent risk of provincial and federal DPPs, with federally registered dairies showing a lower total inherent risk score. Conclusion: The information obtained from this study provided the BCCDC with a standardized risk-based inspection approach. Ranking of DPPs with respect to their inherent risk also allows inspectors to gain better understanding of present day dairies and their high risk issues. This reassessment allows for the development of more efficient inspection schedules in order to effectively allocate inspection resources and to increase the ability for inspectors to capture and prevent risks which would lead to foodborne illnesses.
Dinesafe Toronto
Authors: Besharah Anya , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: The purpose of this research study was to analyse the success of Toronto’s placard system (Dinesafe) in reducing the number of violations in food service establishments. The placard system is designed to inform the public about restaurant inspection results and to boost operator compliance. Inspections are a point-in-time check of the facility’s ability to manage the risk it poses to public health. It is accepted that if best practices are implemented as designed by an establishment’s food safety and sanitation plan, the risk of a foodborne illness/outbreak can be minimized. Methods: From the Dinesafe program, the number of violations cited at each inspection from all relevant food service establishments receiving a conditional pass from two time periods, 2004-2006 (Before) and 2012-2014 (After), were compared to see if there was a decrease in violations. The reports, completed by Public Health Inspectors (PHI), were retrieved from a publicly available website. Data were analysed using a two-sample T-test. Results: The anticipated decrease in violations in the second time frame was not significant [p = 0.85] nor strong (α = 0.001). The means were similar (3.83 Before and 3.71 After), with standard deviations of 1.91 and 1.79 respectively. A greater number of restaurants were cited in the After analysis (3169 compared to 572). Inspections from 2004-2006 had fewer violations (12 or less) than 2012-1014 (14 or less). The majority of violations (71% Before and 73% After) were between 2 and 4. Reoffenders comprised of 16.3% of total violations in 2004-2006 and 17.5% in 2012-2014. Conclusion: There is no evidence that the placard system has decreased violations or that counting the number of violations a good measure for compliance. Pushback among operators could explain the increase in the number of establishments cited. The increase in maximum citation could be due to an increase in citations available from 2012-2014. The number of establishments that received a conditional pass twice in a time frame increased from 59% to 68%. The maximum number of times an establishment received a conditional pass dropped from 10 to 8. It is recommended that Health Units use plain language narrative on the website rather than violations as a measure to communicate findings to the public. The placard significance should be better communicated to the public.
Kimchi
Authors: Park Daniel , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby , Shaw Fred
Published: September 2020

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.
A study on the public perception of waste-to-energy facilities in Metro Vancouver
Authors: Leung Carol , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

BACKGROUND: Metro Vancouver is proposing a second waste-to-energy (WTE) facility to be built within the regional district. WTE facilities are used to reduce the volume of waste going to landfill sites. With Metro Vancouver’s desire to become the Greenest City in the World by 2020, WTE facilities are one option to achieve this goal. The proposal is currently in its second phase, and is looking for an ideal location. However, there are debates over whether the use of WTE facilities is an ideal method of municipal waste disposal. The aim of this research project was to measure the public knowledge and opinion of WTE facilities across various demographics. METHODS: A survey regarding knowledge and opinion of WTE facilities was generated and distributed online via social media platforms. Microsoft Excel and NCSS software were used to analyze the data to determine statistical significance. RESULTS: There were a total of 111 respondents. Demographic information was analyzed against the respondent’s knowledge score of WTE facilities. There is no statistically significant difference between educational background, age group, or place of residence and attaining a particular knowledge score of WTE facilities (p=0.51, p=0.31, p=0.22 respectively). The results indicated a limited knowledge of WTE facilities in the general public, with a mean score of 3.6 out of a maximum of 5. 59% of respondents indicated that they felt neutral towards WTE facilities, while 24% believed they were the most desirable method of managing municipal waste, and 21% believed they were least desirable. CONCLUSION: Results suggests that WTE facilities are not well understood, and not enough knowledge has been provided to the public in order for them to formulate a consensus on supporting or rejecting the use of WTE facilities. In such cases, the Environmental Health Officer (EHO) can act as an educator to help the public make an informed decision on the effects of WTE facilities and the consequences of different methods of handling municipal solid waste.
Testing for presence of radioactivity in food products imported from Japan to Canada
Authors: Takeuchi Kazuhiro , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby , Zitouni Abderrachid
Published: September 2020

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.
Vancouver community gardeners perceptions on soil health and contamination
Authors: Murillo Jason , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby
Published: September 2020

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.
Environmental health officer’s knowledge of sensory deprivation tanks in BC
Authors: Zambon Alyssa , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background and Purpose: Personal service establishments are abundant such as piercing shops, tattoo parlours, spas and now float spas. Sensory deprivation tanks were popular in the 1980s and have come back as a new way to relax, reduce pain and relieve stress and to provide a complete deprivation of the senses. The sanitation of these tanks have caused concern in the public health field as bacteria and parasites can easily live and proliferate in the tank water. Environmental Health Officers (EHOs) have to keep up to date with new or returning technology in order to provide information to the public and to ensure their safety. This research project investigated EHOs with differing years of employment in the field, geographic working location and age and their knowledge of sensory deprivation tanks. Methods: A survey created in Google Forms and Survey Monkey was disseminated through e-mail who then forwarded an e-mail to all EHOs in BC. The survey asked demographic questions, health and safety, sanitation and disinfection and general knowledge of floatation tanks. A t-test and ANOVA was used to analyze the data. Results: Three comparisons were tested: first was the number of years an EHO has worked in the field and their test score; second was their age and test score; and last was their geographic location and test score. The null hypotheses were not rejected as the p-value was found to be greater than 0.05 for all of the variables analyzed. Discussion: Overall, there was weak knowledge in EHOs and due to the small sample size there was weak statistical significance between the associations found regarding the number of years an EHO has worked in the field, their age and geographic location where they work compared to their test scores. Conclusion: More information needs to be provided to all EHOs to keep them updated on new personal service establishments.
Examining the safety of duck breast prepared the sous vide method
Authors: Plain Sara , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , McIntyre Lorraine
Published: September 2020

Objectives: There is an increasing desire in the culinary industry to use sous vide to prepare meals at low internal temperatures to enhance flavour, texture, and quality. The sous vide method uses specific time and temperature combinations to allow for sufficient microbial destruction. The BCCDC’s Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia suggests time and temperature combinations to help ensure that the required log10 reductions of pathogens are achieved. Concerns for public safety arise when chefs deviate from the guidelines, and therefore may not achieve the appropriate log10 reductions. This study looked at a commonly used sous vide duck breast recipe and determine whether appropriate the appropriate log10 reductions were met. It also examine the efficacy of the sear step and resting period in achieving the log10 reductions. Methods: After calibration, two batches of 15 duck breasts were prepared using the sous vide method for 80 minutes at 58ºC, the breasts were then seared on a 200°C frying pan for 2 minutes each side, and then subjected to a 4 minute rest period at room temperature. The internal temperature of the breasts was continuously measured using SmartButton thermometers. This data was entered into the AMI Process Lethality Determination Spreadsheet to calculate the log10 reductions. The log10 reductions were analyzed using a one-sample t-test to assess whether the recipe achieved the required 7.0 log10 reductions. Results: The results showed 14% of the 29 duck breasts achieved a 7.0 log10 reduction after the sous vide step of 80 minutes at 58 ºC. The null hypothesis (Ho: measured log10 reductions of duck breasts = 7.0 log10 reductions) was rejected with 100% power and a p-value of 0.00. The mean was 5.13, therefore it seems as though the log10 reductions were significantly lower than 7.0 log10 reductions. After the sear and the resting period, 52% of 27 duck breasts achieved a 7.0 log10 reduction. Statistical analyses showed that the null hypothesis could not be rejected. The p-value was 0.97 and the power was 0.413. Disregarding cumulative effects, the median log10 reductions achieved only by the sear step was 0.43, and the median log10 reductions achieved solely by the resting period was 0.35. Conclusion: Due to lack of normality one cannot confidently say this recipe will achieve 7.0 log10 reductions. However, due to the high log10 reductions achieved, it seems plausible for another recipe to provide adequate log10 reductions while maintaining acceptable quality. The sous vide step should be used for the majority of the log10 reductions. Due to a wide variability in the results, the sear and resting period should only be used for small increases in log10 reductions.
An assessment on food safety of takeout pho in Vietnamese restaurants
Authors: Wang Helen , BCIT School of Health Sciences, Environmental Health  , Karakilic Vanessa , McIntyre Lorraine
Published: September 2020

Background and Purpose: Foodborne illness associated expenditures cost the health care system an estimate of $100 million per year (1). Although the best approach in handling foodborne illnesses is through prevention, it becomes a challenge when it involves choosing between food associated risk or food quality. Take out pho (traditional Vietnamese noodle soup) poses a significant food safety concern when the raw beef and broth are packaged separately. The decreasing temperature of the broth presents a questionable critical control step. If the raw beef is not properly cooked, potential pathogens like E.coli can survive and cause foodborne illness. The following study examines the risk of foodborne illnesses associated with takeout pho and determines whether the broth can achieve an adequate temperature of 70°C to completely pasteurize the raw beef after twenty minutes. Methods: Thirty samples of takeout pho were collected from thirty Vietnamese restaurants within Vancouver and Burnaby, BC. Statistical analysis was performed using a Z-test to compare the median mixed temperature with the cooking standard of 70°C using a Z-test after twenty minutes. Results: Based on the results, the median pho temperature was 62.25°C with a standard deviation of 6.69°C. The range was 30.3°C with the minimum temperature of 42.7°C and the maximum temperature of 73°C. The mode was 62.5°C. The results generated a p-value of <0.0001. Conclusions: The median temperature of the thirty samples did not achieve the cooking standard temperature of 70°C. Thus, the temperature of the broth cannot be considered a critical control step after twenty minutes from the time of pick up. Improper food handling and time-temperature abuse can introduce and support the growth of pathogens on raw beef which naturally has E.coli. Therefore, this can increase the possibility of consuming pathogens from undercooked beef causing an increased risk of foodborne illnesses. Pasteurization using time and temperature combination can potentially remove the risk however, there is not enough food handling instructions provided for the consumer to properly cook the raw beef to a safe temperature. Implications for policy development designed for