bluuebunny/crossref_metadata_2025 huggingface dataset:
Inspecting inspection reports, does the type of restaurant change the risk?
Authors: Cseke Paul , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Sidhu Bobby , McIntyre Lorraine , Wilcott Lynn
Published: September 2020

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.
Non-celiac consumer knowledge regarding gluten-free diets
Authors: Hou Andrew , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

BACKGROUND: With the rising trend in gluten-free diets, it is imperative that there is high consumer product literacy so that the public makes informed decisions in regards to their diet and health. Knowledge taken from reputable sources and recognizing unsubstantiated health claims regarding gluten-free diets is critical for a non-celiac consumer. METHODS: A survey was used to investigate why non-celiac consumers elect to follow gluten-free diets and why they believe that the elimination of gluten from their diet is healthy. This project also tested consumer knowledge regarding gluten. RESULTS: During a 2 month period, total of 376 individuals participated in the survey. Only 322 participants fell under the inclusion criteria of this study. Women who elected to participate in gluten-free diets (but did not have Celiac’s Disease themselves) had higher overall test scores and men in the general population had lower overall test scores (p = 0.000017). CONCLUSIONS: Based on overall test scores and percentages of correct responses for specific questions, there seems to be deficiencies in both the average consumer and non-celiac-gluten-avoider-consumer knowledge regarding gluten, gluten-free products and diets.
Safety and pH measurements of sushi rice in Japanese restaurants in Burnaby BC, Canada
Authors: Lee Celine , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background and Purpose: The increasing popularity of sushi in Metro Vancouver raises public health concerns over the consumption of sushi rice being held out of temperature control. Although sushi rice is acidified to control growth of pathogenic microorganisms, there is no existing documented system to monitor the pH of sushi rice, and pH testing is rarely performed by Environmental Health Officers(EHOs)/Public Health Inspectors(PHIs) during routine inspections. The purpose of the study was to measure the pH of sushi rice samples collected from different sushi restaurants in Burnaby, BC and determine whether the pH meets the accepted standard of 4.6 or below. Methods: 30 sushi rice samples were collected from 30 randomly selected sushi restaurants in Burnaby, British Columbia. The samples were kept at room temperature and then tested for pH using the Waterproof Palm pH Meter. Results: The mean pH of the samples was 4.09; the median was 4.115; the standard deviation was 0.198; and the range was 0.82 with the minimum value of 3.71 and the maximum value of 4.53. 100% (30 out of 30 samples) had the pH less than 4.6. The statistical z-test resulted in a p-value of 0.00. Discussion: All of the sushi rice samples had pH values less than 4.6. Therefore, the samples were adequately acidified to inhibit the growth of pathogens. The low pH values indicate that the samples are not considered potentially hazardous food, thus safe to be stored at room temperature for extended periods of time. However, due to the nature of Bacillus cereus that can grow at a pH 4.3 or higher, the target pH of sushi rice is 4.3 or lower. Conclusion: Inadequately acidified sushi rice may pose a health risk if it is stored out of temperature control. The study shows that sushi rice being consumed by the public in Burnaby, BC is generally safe and has a low public health concern. Therefore, EHOs/PHIs can feel assured that sushi rice stored at room temperature is unlikely to cause potential foodborne illness.
Shelf-life study of a vegetable-based juice prepared using a masticating juicer
Authors: Edgar Karen , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Keilbart Ken
Published: September 2020

Background Home juicing has seen a rise in popularity because it gives people an appetizing way to get their daily intake of fresh fruits and vegetables. The roles of proper refrigeration, pasteurization, and acidification are all important in regards to determining the shelf life of a freshly made juice. As the general public may not properly understand these implications, this could become a major concern for public health officials. Methods A vegetable-based juice, made with carrots, celery, apples and parsley was made using a masticating juicer. Two versions of the juice were made, one original and one acidified. The pH, total coliforms, and total bacterial levels were monitored in both versions of the juice over a fifteen-day period. Results Analyses were carried out with the two juice samples. The pH values of the two juices were significantly different (p = 0.0000). No statistically significant difference was found in either the total number of aerobic bacteria or coliforms in the acidified and original juices. The relationship between total bacterial count and pH in the both the acidified and neutral juices were statistically significant, r= 0.7659, p= 0.0098 and r=0.7334, p=0.0158, respectively. No statistically significant correlation was found between coliforms and pH. Conclusion Although it was expected that the acidified juice would have had a lower levels of bacterial growth, this research project failed to show this. The total bacterial levels in the acidified juice was greater than 106 CFU/g on Day 8 and the original juice was greater than 106 CFU/g on Day 10. Regardless of the pH, the safest and lowest bacterial levels will be right when the juice is made.
A study of indoor air quality investigations in B.C health authorities
Authors: Lee Debbie , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Sidhu Bobby
Published: September 2020

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.
Comparing carbon dioxide levels within urban transport microenvironments during rush hour and non-rush traffic
Authors: Leung Ming Hei (Alan) , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby
Published: September 2020

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<0.05), it gives reason to accept the null hypothesis, which states that rush hour concentrations were not higher than non-rush hour. Conclusion: Statistical analysis determined that the overall concentrations of carbon dioxide during rush hour were not significantly higher than non-rush hour times. This result may have been attributed to conditions and factors during data collection that could not be controlled by the researcher. Due to the length of the route, exposure times were found to be within time-weighted averages as set out by the American Conference of Industrial Hygienists (ACGIH), though it was still not within the recommended limit of 1000 ppm as set out by the American Society of Heating, Refrigeration and Air-Conditioning (ASHRAE).
Increased organic contamination found on mobile phones after touching it while using the toilet
Authors: Szeto Jannie , BCIT School of Health Sciences, Environmental Health  , Sidhu Bobby , Shaw Fred
Published: September 2020

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.
A study on allergen knowledge and its perceived importance in food safety
Authors: Peiris Kavindya , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: Studies have shown that one out of every thirteen Canadians suffers from a significant food allergy, and that 1.2 million Canadians may be affected by food allergies in their lifetime. As food allergies are common, many would assume that allergen safety would be a significant component of public health promotion and food education. This study, on food allergen knowledge, is one step towards addressing the deficit that exists with regards to understanding food allergens in public health. Method: The study was conducted by surveying Environmental Health Officers (EHOs) nationwide using an online questionnaire. It was distributed via email with the aid of the Environmental Health faculty at British Columbia Institute of Technology (BCIT). The survey was also posted to the BCIT Environmental Health and Canadian Institute of Public Health Inspectors (CIPHI) groups on the online social networking service Facebook. The results helped determine whether opinions, behaviors, and knowledge level regarding food allergens and food allergen safety depended on having a food allergy themselves. Results: The data extracted from the survey was analyzed using the statistical software NCSS. The results of the Allergen Knowledge portion (t-test) concluded that there is no association between the score of the Allergen Knowledge test, and whether or not the participants have a food allergy, inferred by its p-value of 0.268010. The results of a chi-square test indicated that there is a borderline association between how often EHOs educate restaurant operators on allergen safety, and whether or not they have a food allergy (p = 0.049) Conclusion: The t-test performed concluded that the participant’s knowledge regarding food allergens was not dependent on the presence or absence of a food allergy. The second statistical analysis (chi-square test) supported an association between how often EHOs educated restaurant operators on allergen safety, and whether or not they have a food allergy. Health Authorities can use these results to provide a basis for establishing a food allergen training program for EHOs in the future, thereby raising awareness and helping to better manage the presence of food allergens in public health.
An investigation of the effect of awareness and knowledge on emergency planning for food service establishment operators
Authors: Rose Leni , BCIT School of Health Sciences, Environmental Health  , Karakilic Vanessa
Published: September 2020

INTRODUCTION: Current legislative deficit could leave food service establishments without sufficient food safety plans allowing food safety standards to decline during emergencies and increasing risk for foodborne illness. Relevant research indicates there is likely to be a lack of planning and action and lack of accessible resources on the behalf of operators and governmental agencies respectively (Story, 2007). OBJECTIVES: The primary objective of this research was to elucidate the relationship between the dependent variable: food service establishment operator’s level of emergency planning and two independent variables: their level of knowledge and level of awareness. METHODS: A list of suitable candidates was generated using Yellowpages and potential candidates were randomly selected by numerical draw. These individuals were surveyed in person and this process was repeated until 30 contacts were acquired. The data was compiled in Excel for differential statistical analyses and SAS for Chi-squared testing for statistical significance. RESULTS: Chi-square testing indicated a p-value of >0.05 for both data sets; therefore, no association was found between both food operator’s knowledge and awareness and their level of emergency planning and both null hypotheses were rejected. Mean, median, and mode values were determined to fall within the neutral-high value for the ordinal scale. CONCLUSION: Neither awareness and knowledge had a statistically significant relationship to the level of the operator’s level of emergency planning. All tested categories were of neutral-high score values meaning the surveyed data did not find a deficiency in operator planning. These results could be indicative of error in survey design meaning further research on this topic will be necessary to determine a conclusive relationship between these variables.
Sampling of elementary school playground equipment for total coliforms and E. coli
Authors: Fowler David , BCIT School of Health Sciences, Environmental Health  , Karakilic Vanessa
Published: September 2020

Background and Purpose: Outbreaks of enteric diseases in schools and daycares are common. It is possible that these outbreaks could be propagated via fomites in school settings, such as playground equipment that is not regularly cleaned. Studies thus far have provided conflicting results on the level of contamination present on fomites in the school setting. This project is intended to assess the level of microbial contamination present on elementary school playground surfaces as a result of hand contact from school children. Methods: Two categories of elementary school playground equipment were sampled in this study; those that are likely to see regular hand contact from children and those that were not likely see hand regular hand contact from children. 30 surfaces of each category were swabbed and the media will be plated and incubated to enumerate total coliforms and E. coli. Results: The mean number of total coliforms on high hand contact surfaces was 0.2333 cfu/100cm2, while the mean number of total coliforms on low hand contact surfaces was 0.2667 cfu/100cm2. The t-test analysis of total coliform results produced a p-value of 0.5566. The mean number of E. coli on high hand contact surfaces was 1.1333 cfu/100cm2, while the mean number of E. coli on low hand contact surfaces was 4.9000 cfu/100cm2. The t-test analysis of E. coli results produced a p-value of 0.8019. Discussion: Neither results for total coliforms or E. coli indicated significantly different numbers on high or low hand contact surfaces. This indicates that these total coliform and E. coli may not be present as a result of hand contact. Conclusion: These results do not support the deposition of coliforms or E. coli on playground equipment as a result of hand contact. However, there is still concern due to the number of samples positive for E. coli. These results suggest the need for practices such as regular hand washing in the school setting after using the playground, regular cleaning of playground materials and EHO inspections of school grounds.
The affect of temperature and pH on the food safety of kombucha tea
Authors: Hammel Ryan , BCIT School of Health Sciences, Environmental Health  , Karakilic Vanessa , Shaw Fred
Published: September 2020

Objectives: Kombucha tea is becoming an increasingly popular food item within the Vancouver area. The tea is prepared through fermentation at room temperature during which acidic by-products are produced lowering the overall pH of the tea. Though the pH eventually reaches levels below 4.6, many health authorities prevent the sale of kombucha in farmers markets due to potential food safety issues. The initial pH before fermentation is around 5.5 and is then left at room temperature to ferment. As a result, this process potentially could allow for food borne illness causing organisms to survive and proliferate within the sugared tea. This research project will investigate the relationship of pH and time during fermentation at both room and refrigeration temperatures. Fermentation within a refrigerator could provide a safer alternative fermentation method Methods: The pH was measured using a pH meter for 30 samples at both room and refrigeration temperatures providing a total of 60 samples. The pH was measured periodically every twelve hours for a total of 120 hours. The data was analyzed using a linear regression model to determine if the pH change over time was statistically significant. The time at which the pH dropped below 4.6 was also noted for food safety purposes Results: At room temperature the pH steadily decreased in a linear fashion throughout the entire sampling period, dropping below 4.6 within 12 hours. The pH decreased in a nearly identical fashion when fermented in a refrigerator for the first 72 hours of sampling. After the 72 hour mark the pH stabilized at approximately 3.75, whereas the pH at room temperature continued to decrease down to 3.10 after the full sampling period Conclusion: The results indicate that kombucha tea becomes a non-potentially hazardous food within the first 12 hours of fermentation. The pH dropped below 4.6 after 12 hours at which point no food borne illness causing bacteria are able to survive and proliferate within the tea. The observed decrease in pH during the first 72 hours within a refrigerator is unlikely to have resulted from the fermentation process and therefore is not a feasible practice. Fermentation at room temperature appears to be a relatively safe process if home brewers are able to measure the pH change and carry out the process in a sanitary manner
Are absorbent pads suitable alternatives for tattoo dressing?
Authors: Pan Yeang-Bin , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Shaw Fred
Published: September 2020

Background: Tattoo is a form of body modification that involves injecting ink underneath the epidermis using a needle. According to BC’s Guidelines for Personal Services Establishments this kind of invasive procedure will require wound dressing but the kind and sterility of the wound dressing has not been specified. During a tattoo convention an Environmental Health Officer (EHO) noticed that some tattoo artists were using absorbent pads for wound dressing. Absorbent pads are not sterile; therefore there is a concern of microbial infections at the tattoo wounds. This study examined the viability of using absorbent pads, which are non-sterile, as tattoo wound dressings. Method: 3M Quick Swabs were used to swab absorbent pads to collect the microorganisms present on the surface. 3M Petrifilm E. coli/Coliform Count Plates were used to culture E. coli and Coliform which could be present on the SanidermTM sterile tattoo dressing and absorbent pads. The presence of E. coli colonies on the petrifilm would show up as blue dots, while coliform colonies would be red dots. The total colony forming units (CFU), which include both E. coli and coliform colonies, were counted to assess the general sanitation conditions of both types of dressing. Results: Zero CFU were found from sampling the SanidermTM dressings and absorbent pads purchased from tattoo supply shops within Metro Vancouver. Conclusions: In the field of Environmental Health, coliform is often used as an indicator for the degree of sanitary quality; while E. coli is used as an indicator for fecal contamination. Therefore, the results of this study, indicated that the absorbent pads have high degree sanitation and are free from fecal contamination.
Heterotrophic bacteria in botte refill stations
Authors: Fantillo Sophie , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: Heterotrophic bacteria are commonly found in water supplies where there is inadequate or non-existent disinfection. Water coolers are known to have high HPC levels due to the filtered, non-chlorinated water provided. Water bottle refill stations utilize a carbon filter which can act as a food source for HPC. This study measured HPC levels in water samples from bottle refill stations to determine whether there is a difference compared to tap water at BCIT. Method: Standard Method 9060 A was used to collect water from bottle refill stations to compare to non-filtered tap water. Samples were plated using R2A Agar and incubated for 7 days before enumerating HPC from water samples. Samples were collected from specific drinking water fountains that contained Carbon Filters and compared to the nearest tap water source. Results: Mean HPC levels in bottle refill stations were found at 95 cfu/mL while mean HPC levels in tap water were 55 cfu/mL. A two-sample T-test confirmed that the mean HPC levels of bottle refill stations and tap water are statistically significantly different (P= 0.000124). Although the findings were statistically significant, the study’s power was low at 11%. Conclusion: Based on the results, drinking water obtained from bottle-refill stations at BCIT contained on an average higher level of HPC compared to tap water. Overall, HPC levels were below recommended levels in drinking water and not considered to have any harmful effects. To continue the safe use of bottle refill stations, facilities should develop and follow written procedures to maintain stations and ensure regular changing of filters.
Methods for cleaning & sanitizing food contact surfaces (countertops) to prevent cross contamination in restaurant kitchens
Authors: Matthewson Laura , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: Cross contamination can occur in restaurant kitchens when food contact surfaces such as countertops are inadequately cleaned between preparation of raw and ready to eat foods. Previous research has demonstrated that washing with detergent and water, rinsing, then applying a sanitizer solution is the most effective cleaning method. The second most effective cleaning method is to use detergent and water alone. In practice, the author has observed kitchen staff using sanitizer alone to clean kitchen countertops. This study surveyed British Columbia restaurant kitchen staff on current practices and makes recommendations to improve cleaning and sanitization practices for the purpose of preventing cross contamination. Methods: A survey was prepared using SurveyMonkey and distributed through Facebook to the author’s contacts in the restaurant industry. The Facebook post included a request for anyone to share the survey link with their contacts who work in BC restaurant kitchens. The survey was shared 21 times by 14 different people. The survey asked questions about restaurant type and position, Foodsafe level, and about cleaning practices such as frequency and cleaning compounds used. Results: When asked what cleaning compounds are most often used to clean work surfaces (countertops) in their restaurant, 56.5% of respondents reported sanitizer solution only, 30.4% of respondents reported soap & water followed by sanitizer solution, and 13.0% reported soap and water only. When asked why sanitizer solution only was used to clean countertops, 46.2% of respondents said it was company policy, 23.1% of respondents said time savings, and 15.4% of respondents indicated that an Environmental Health Officer had recommended sanitizer use and that is what lead to sanitizer alone being used to clean countertops. Conclusions: In practice, some restaurant staff do not use sanitizer effectively and may believe it is a substitute for detergent. Using sanitizer alone is not as effective as using detergent alone. Detergent alone can provide a 2-3 log bacterial reduction. If staff are busy and are only going to use one cleaning step, detergent alone is the best method. Environmental Health Officers should review sanitation plans and talk with operators to determine current cleaning practices in food service establishments. Operators and staff should be re-educated on the importance of the three-step method. It may be beneficial to recommend that sanitizer use be decreased overall to encourage the use of soap and water. It may only be necessary to use sanitizer after high-risk jobs such as preparing raw meat or at the end of the day.
Potential risks and user preferences of helmet-sharing program provided by Vancouver’s Mobi bike-share program
Authors: Moore Ali , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , McIntyre Lorraine
Published: September 2020

Background: Mobi is a bike-sharing program in Vancouver, BC that provides helmets for use with each bike. There is little research documenting risks associated with helmet-sharing, but an evidence review has shown that there is the potential for transmission of diseases that are known or presumed to be transmitted via fomites. This study attempted to ascertain public opinion of helmet-sharing and whether concern over the cleanliness of shared helmets affected likelihood of wearing them. Method: A survey was conducted to determine if there is a relationship between concern with helmet cleanliness and likelihood of wearing shared helmets. The researcher conducted surveys in-person at randomly chosen Mobi docking stations. An online (SurveyMonkey) survey was also distributed using Facebook, Twitter, Reddit and email. Results: Chi-square tests performed using NCSS determined that there was a statistically significant association between helmet use on personal bikes and use of Mobi helmet when riding Mobi bikes (p=0.00029). There was also an association between whether users found cleanliness the most important factor in their decision to wear the Mobi helmet (of cleanliness, aesthetics, legal requirement, safety and comfort/fit) and likelihood of wearing the Mobi helmet (p=0.02038). There was no association found between level of concern for cleanliness of the helmet and likelihood of wearing it (p=0.54995). Conclusions: Based on the results, there is an association between concern with the cleanliness of shared helmets are and how likely users are to wear them. Users that were most concerned about safety were more likely to use the Mobi helmet during every ride. Those that were most concerned about cleanliness were least likely to wear the Mobi helmet. However, this study also concluded that some users chose not to wear the provided helmets for reasons other than concern for cleanliness. Further research is required to determine how this will affect the health and safety of Mobi Bike users.
Quantification of temperature fluctuations in restaurant coolers and modelled Listeria monocytogenes growth
Authors: Wong Jonathan , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Karakilic Vanessa
Published: September 2020

Background: Coolers in food service establishments should ideally operate at 4°C or less. However in restaurant environments cooler doors are continually being opened and closed as food workers gather and store items. These actions may lead to temperature fluctuations in coolers which may pose a health risk towards the storage of potentially hazardous foods. This study measured and analyzed temperature fluctuations in coolers and quantified the risk they presented by modelling Listeria monocytogenes growth in response to these temperatures. Method: ACR Systems Inc. Smart Buttons were placed near the opening of restaurant coolers and recorded temperatures over a 1-week span. Food Spoilage and Safety Predictor (FSSP) was used to model L. monocytogenes growth in response to the collected cooler temperatures. Results: Coolers spend significantly less than 50% of the time above 4°C. The magnitude of temperature fluctuations during open business hours was found to be insignificant in comparison to fluctuations during closed business hours. However, fluctuations were significantly greater in reach-in coolers than in walk-in coolers. With respect to modeled L. monocytogenes growth, it was inconclusive on whether growth would be more or less than Health Canada’s 100cfu/g policy in smoked salmon. However growth was significantly less than this limit in ready-to-eat ham. Conclusions: More restaurant coolers need to be analyzed to confirm whether the defrost cycles of coolers have a greater impact on temperature fluctuations above 4°C than the daily activities of staff members. In addition, more coolers need to be analyzed to determine whether L. monocytogenes growth in smoked salmon stored in coolers for a week grow significantly more than 100cfu/g. However, it can be concluded L. monocytogenes growth will be significantly less than 100cfu/g in ready-to-eat ham and will pose a lower risk for listeriosis than smoked salmon.
Gaps and common misconceptions in public’s food safety knowledge
Authors: Kim Kathy , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

Background: Incidence rates of some foodborne illnesses (FBIs) in BC still remain on the rise despite numerous initiatives to prevent FBIs. This rise over the years has been attributed to gaps in the public’s food-safety knowledge and practices. In order to decrease incidence rates and prevent future FBIs, efforts should be made to identify common misconceptions in the public’s food safety knowledge. With a focus on the Metro Vancouver population, common misconceptions in food safety were found and their knowledge level towards the misconceptions was analyzed. Methods: An in-person survey was conducted in three locations in Metro Vancouver. The survey asked for demographics information, perceived food safety knowledge and food safety misconceptions. ANOVA and Independent Sample T-test were administered to analyze results. Results: No statistically significant difference in food safety knowledge was found between groups by gender, age, and geographic region. The majority of participants rated their food safety knowledge as moderate but they demonstrated a poor knowledge level in food safety. Conclusion: The public’s knowledge level should be improved to prevent further rises of FBIs. Initiatives involving the provincial Foodsafe certification program, secondary school curriculums and health authority websites can be utilized to educate the public.
The effect of probiotics as a starter culture for producing yogurt
Authors: Jegal SungHoo , BCIT School of Health Sciences, Environmental Health  , Heacock Helen , Trmcic Aljosa , Shaw Fred
Published: September 2020

Background: Many comprising studies showed that probiotics can manifest antimicrobial activity. Due to positive health effects of probiotics, they have been added in a fermentation of various foods to increase the nutrient content and to improve the quality of the foods. Furthermore, probiotics are used as a starter culture for several fermented foods like a yogurt. Probiotics may contain strains that are capable of initiating fermentation of the foods, however, a safety of the foods is not certain. Therefore, the study is done to analyze use of probiotics as a starter culture for a yogurt. Methods: The study was designed to analyze the pH pattern of three different yogurt groups (control, commercial starter culture, and probiotics). Each group had three samples that were made using Dairyland 2% milk and corresponding cultures. The control group samples were not inoculated with any culture. The commercial starter culture group samples were inoculated with Yogourtmet Freeze-Dried Starter and the probiotics group samples were inoculated with probiotic capsule, Jamieson 10 Billion Probiotic. The samples were incubated for 7 hours and every 45 minutes the pH was measured using Hanna Professional Portable Yogurt pH Meter. Results: The statistical analysis of the pH measurement showed significant different between the control groups and other two groups. The control group samples pH decreased a bit, but it was not enough to turn the samples to a yogurt. The pH pattern of the commercial group samples showed rapid decrease in pH after 180 minutes and the average pH of the last reading was 4.10. The pH of the probiotics group samples decreased linearly, and the average pH of the last reading was 4.58. Conclusions: The commercial starter culture and the probiotics group samples initiated fermentation and enough acidification occurred to decrease the pH below 4.6. With 7 hours of incubation period, the probiotics group samples just met the pH that makes the yogurt safe to consume. Therefore, the use of the probiotics as a starter culture for producing yogurt can be suggested with adequate incubation period.
Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity
Authors: Vuu Dianna , BCIT School of Health Sciences, Environmental Health  , Heacock Helen
Published: September 2020

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.
MENGUKUR PENGETAHUAN MAHASISWA POLTEKKES KEMENKES JAYAPURA TERHADAP INFEKSI COVID-19 SELAMA PEMBELAJARAN DARING
Authors: Hartati Risda , Imbiri Meidy J , Setiani Dwi
Published: September 2020

Latar Belakang: Pandemi Covid-19 yang telah ditetapkan oleh WHO saat ini menjadi permasalahan di dunia dengan jumlah penyebaran kasus yang semakin meningkat dan meluas. Tujuan Penelitian: Untuk mengetahui dan mengukur tingkat pengetahuan mahasiswa Poltekkes Kemenkes Jayapura terhadap infeksi Covid-19. Metode: Penelitian ini merupakan penelitian deskriptif dengan menggunakan desain cross sectional. Populasi dan sampel penelitian diambil dengan menggunakan total samping yaitu seluruh mahasiswa yang tergabung dalam himpunan Badan Eksekutif Mahasiswa (BEM) sebanyak 115 mahasiswa yang tergabung dalam semua jurusan. Instrumen penelitian ini menggunakan kuesioner melalui google form yang disebarkan pada media whatssapp secara online. Analisis data dilakukan dengan menggunakan statistik deskriptif. Hasil: Hasil pengukuran tingkat pengetahuan mahasiswa terhadap infeksi Covid-19 yaitu sebanyak 109 mahasiswa (94,8%) mempunyai pengetahuan dengan kategori baik, 6 mahasiswa (5,2%) tingkat pengetahuan moderat/sedang, dan tidak ditemukan mahasiswa dengan tingkat pengetahuan kurang (0%). Pengetahuan kategori baik dari mahasiswa terhadap infeksi Covid-19 paling banyak pada usia 20 tahun yaitu sebanyak 74 mahasiswa (64,35%), pengetahuan sedang pada usia 20 tahun sebanyak 4 mahasiswa (3,48%). Berdasarkan jenis kelamin mahasiswa tingkat pengetahuan kategori baik ditemukan pada mahasiswa perempuan sebanyak 80 mahasiswa (69,57%) dan laki-laki sebanyak 29 mahasiswa (25,22%). Kesimpulan: Dari hasil penelitian menunjukkan bahwa Pengetahuan Mahasiswa Poltekkes Kemenkes Jayapura Terhadap Infeksi Covid-19 Selama Pembelajaran Daring adalah sebanyak 109 (94,8%) mempunyai tingkat pengetahuan baik, sehingga dapat menjadi acuan kepada seluruh civitas manajemen akademik untuk dapat menggunakan berbagai rumusan metode dalam pembelajaran daring sehingga lebih meningkatkan hasil belajar selama pandemi Covid-19 ini.
GAMBARAN KARAKTERISTIK IBU, NILAI BISHOP DAN CARA TERMINASI PERSALINAN PADA PERSALINAN KALA 1 DENGAN INDUKSI PADA KETUBAN PECAH DINI DI RSUD K.R.M.T WONGSONEGORO, KOTA SEMARANG
Authors: Rhomadona Shinta Wurdiana
Published: September 2020

Pendahuluan : Persalinan dengan induksi merupakan salah satu intervensi obstetris yang paling sering diterapkan di seluruh dunia. Beberapa indikasi induksi persalinan yang paling sering adalah kehamilan post term, Ketuban Pecah Dini (KPD), kemungkinan terjadinya kegawatan, kondisi medis ibu yang dapat membahayakan kehamilan, sindrom antifosfolipid, korioamnionitis, solusio plasenta dan kematian janin. Manajemen persalinan pada KPD dengan induksi dapat mengurangi risiko morbiditas infeksi pada ibu tanpa meningkatkan persalinan dengan tindakan dan seksio cecaria, serta lebih sedikit bayi yang pergi ke perawatan intensif neonatal meskipun tidak ada perbedaan yang terlihat pada tingkat infeksi neonatal. Namun keputusan ini tetap dengan mempertimbangkan beberapa hal diantaranya presentasi janin, kematangan serviks, dan kemungkinan infeksi karena hal tersebut yang mempengaruhi keberhasilan induksi persalinan. Penelitian ini bertujuan untuk mengetahui karakteristik ibu, nilai shop dan cara terminasi persalinan pada persalinan kala 1 dengan induksi pada Ketuban Pecah Dini Di RSUD K.R.M.T  Wongsonegoro, Kota Semarang. Metode : Desain penelitian yang digunakan adalah  penelitian deskriptif. Jumlah jumlah sampel 30 orang. Pengambilan sampel dilakukan secara consecutive sampling. Hasil : Dari 30 ibu bersalin dengan induksi didapatkan rerata usianya adalah 30,66±5,88 tahun dengan rentan usia responden termuda adalah 22 tahun dan usia tertua adalah 41 tahun. Paritas rerata responden adalah 2,03±0,98 kali dengan rentan jumlah kehamilan paling rendah 1 kali dan paling tinggi 4 kali. Rerata usia kehamilan adalah 40,01±1,19 minggu dengan rentan usia kehamilan termuda 37 minggu 2 hari dan usia kehamilan tertua adalah 41 minggu 5 hari. Sebagian besar ibu memiliki nilai bishop kurang dari 5 yaitu sebanyak 19 orang (63,3%). Jenis persalinan pada penelitian ini mayoritas secara spontan yaitu sebesar 56,6%.
HUBUNGAN UMUR, TINGKAT PENDIDIKAN, PEKERJAAN DAN PARITAS TERHADAP PENGGUNAAN METODE KONTRASEPSI JANGKA PANJANG (MKJP) DI DUSUN III DESA PANANJUNG KECAMATAN CANGKUANG KABUPATEN BANDUNG
Authors: Aningsih Baharika Suci Dwi , Irawan Yetty Leoni
Published: September 2020

Keluarga Program Keluarga Berencana merupakan suatu program yang membantu pasangan usia subur untuk menghindari kelahiran yang tidak diinginkan, mendapatkan kelahiran yang diinginkan, mengatur interval kelahiran dan menentukan jumlah anak dalam keluarga yaitu melalui penggunaan alat kontrasepsi. Di Indonesia Metode kontrasepsi yang paling banyak diminati adalah metode kontrasepsi jangka pendek yaitu suntikan dan pil, sementara yang menggunakan metode kontrasepsi jangka panjang (MKJP) masih rendah. Penelitian ini bertujuan untuk mengetahui hubungan umur, tingkat pendidikan, pekerjaan dan Paritas terhadap penggunaan metode kontrasepsi jangka panjang di Dusun III Desa Pananjung, Kecamatan Cangkuang, Kabupaten Bandung.  Penelitian ini menggunakan metode penelitian deskripstif analitik dengan  pendekatan cross  sectional, yang dilaksanakan di Dusun III Desa Pananjung Kec Cakuang Kab Bandung. Populasi dalam penelitian ini adalah seluruh PUS yang menjadi akseptor KB dengan besaran sampel  sebanyak 516 responden. Instrumen yang digunakan dalam penelitian ini menggunakan data primer dengan pengisian kuesioner. Uji Statistik yang digunakan adalah Chi-Square. Dari hasil analisis data dari 516 Responden sebanyak 91 responden (17,6%) menggunakan MKJP dan yang menggunakan KB  Non MJKP sebanyak 425 responden (82,4%). Hasil penelitian disimpulkan bahwa terdapat hubungan antara umur, Tingkat pendidikan dan paritas terhadap penggunaan MKJP dan tidak ada hubungan antara pekerjaan penggunaan MKJP.
FAKTOR-FAKTOR YANG MEMPENGARUHI PERKEMBANGAN MOTORIK PADA BALITA USIA 4-5 TAHUN DI TK SISWA HARAPAN CILIWUNG SURABAYA
Authors: Astuti Eny
Published: September 2020

Perkembangan anak yang optimal tergantung pada berkembangnya  kemampuan dan ketrampilan motorik, baik motorik kasar maupun halus. Namun tidak semua balita dapat berkembang seperti yang seharusnya, terkadang ada balita yang lambat atau menyimpang dari kemampuan yang seharusnya dimiliki pada tahapan usianya. Proses perkembangan motorik dipengaruhi oleh beberapa faktor yaitu motivasi belajar anak, pengetahuan ibu, lingkungan pengasuhan, teman sebaya, stimulasi, tingkat gizi. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi perkembangan motorik pada balita usia 4-5 tahun di TK Siswa Harapan Ciliwung Surabaya. Penelitian dilakukan menggunakan metode deskriptif korelatif dengan populasi balita usia 4–5 tahun beserta orang tuanya, yang berjumlah 20 orang. Sampel berjumlah 19 orang yang diambil menggunakan teknik purposive sampling. Teknik analisis data dengan menggunakan distribusi frekuensi dan tabulasi silang. Pengumpulan data dengan menggunakan kuisioner dan lembar DDST. Hasil penelitian menunjukan bahwa faktor-faktor yang mempengaruhi perkembangan motorik pada balita usia 4-5 tahun adalah faktor gizi, faktor lingkungan, dan faktor stimulasi. Sedangkan faktor yang tidak mempengaruhi adalah faktor pengetahuan. Disarankan pihak TK dapat bekerja sama dengan instansi kesehatan untuk meningkatkan peran orang tua dalam memantau perkembangan motorik pada balitanya.