The Experts below are selected from a list of 66 Experts worldwide ranked by ideXlab platform
David A. Ratkowsky - One of the best experts on this subject based on the ideXlab platform.
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Pathogen growth when implementing 'Time as a Public Health Control'.
Food microbiology, 2020Co-Authors: Mark L. Tamplin, David A. RatkowskyAbstract:Abstract Food regulatory authorities permit the use of Time as Public Health Control (TPHC) for handling Foods that Potentially support the growth of pathogenic bacteria. Considering the widespread use of TPHC in Food service operations, few reports quantitatively describe potential pathogen growth when these protocols are implemented. A worst-case growth rate model was built from the highest growth rates predicted by ComBase broth-based models for six pathogens. A separate worst-case growth model was constructed from growth rates in ComBase database records. The maximum estimated pathogen growth in 4 h, assuming no lag phase, ranged from 0.006 log CFU at 5 °C to 6.16 log CFU at 44 °C, with 3.1 log CFU at 25 °C. In addition, pathogen growth when implementing TPHC could exceed the 1- and 3-log limits recommended for Food challenge tests. The use of predictive models in development of TPHC criteria may provide more fail-safe strategies for managing microbial hazards in Potentially Hazardous Food. This strategy could also reduce Food waste and promote the use of temperature sensors in Food supply chains.
Douglas A. Powell - One of the best experts on this subject based on the ideXlab platform.
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Investigating the Potential Benefits of On-Site Food Safety Training for Folklorama, a Temporary Food Service Event
Journal of food protection, 2012Co-Authors: Roberto Mancini, Leigh W. Murray, Benjamin Chapman, Douglas A. PowellAbstract:Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary Food service event that explores the many different cultural realms of Food, Food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a Foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of Foods prepared within each pavilion presents a unique problem for Food inspectors, as each culture prepares Food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a Food safety information delivery program that would be more effective than a 2-h Food safety course delivered via PowerPoint slides. The Food operators and event coordinators of five randomly chosen pavilions selling Potentially Hazardous Food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-si...
Mark L. Tamplin - One of the best experts on this subject based on the ideXlab platform.
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Pathogen growth when implementing 'Time as a Public Health Control'.
Food microbiology, 2020Co-Authors: Mark L. Tamplin, David A. RatkowskyAbstract:Abstract Food regulatory authorities permit the use of Time as Public Health Control (TPHC) for handling Foods that Potentially support the growth of pathogenic bacteria. Considering the widespread use of TPHC in Food service operations, few reports quantitatively describe potential pathogen growth when these protocols are implemented. A worst-case growth rate model was built from the highest growth rates predicted by ComBase broth-based models for six pathogens. A separate worst-case growth model was constructed from growth rates in ComBase database records. The maximum estimated pathogen growth in 4 h, assuming no lag phase, ranged from 0.006 log CFU at 5 °C to 6.16 log CFU at 44 °C, with 3.1 log CFU at 25 °C. In addition, pathogen growth when implementing TPHC could exceed the 1- and 3-log limits recommended for Food challenge tests. The use of predictive models in development of TPHC criteria may provide more fail-safe strategies for managing microbial hazards in Potentially Hazardous Food. This strategy could also reduce Food waste and promote the use of temperature sensors in Food supply chains.
Roberto Mancini - One of the best experts on this subject based on the ideXlab platform.
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Investigating the Potential Benefits of On-Site Food Safety Training for Folklorama, a Temporary Food Service Event
Journal of food protection, 2012Co-Authors: Roberto Mancini, Leigh W. Murray, Benjamin Chapman, Douglas A. PowellAbstract:Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary Food service event that explores the many different cultural realms of Food, Food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a Foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of Foods prepared within each pavilion presents a unique problem for Food inspectors, as each culture prepares Food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a Food safety information delivery program that would be more effective than a 2-h Food safety course delivered via PowerPoint slides. The Food operators and event coordinators of five randomly chosen pavilions selling Potentially Hazardous Food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-si...
Helen Heacock - One of the best experts on this subject based on the ideXlab platform.
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An evaluation of British Columbia’s guideline for the sale of Foods at temporary Food markets in allowing the sale of Potentially Hazardous Food
BCIT Environmental Public Health Journal, 2016Co-Authors: Tina (jou-ting) Chen, Bcit School Of Health Sciences, Environmental Heal, Helen Heacock, Lorraine McintyreAbstract:Background and the purpose: British Columbia’s Guideline for the Sale of Foods at Temporary Food Markets is a document that Environmental Health Officers’ (EHOs) and farmers’ market managers will have to consult with when determining what Food products are allowed to be sold in farmers’ markets. This guideline plays a vital role because it indirectly influences EHOs’ and farmers’ market managers’ judgments and the public’s risk exposure to Potentially Hazardous Foods (PHFs) in farmers’ markets. It is necessary to evaluate and compare BC’s guideline with other provinces’ to see where it sits in the spectrum with respect to its permissibility in allowing the sale of PHFs in farmers’ markets, perhaps contributing to the further revision or development of the farmers’ markets guideline or policy. Methods: An online Google Docs survey consisting of 20 questions was created to ask farmers’ market managers from British Columbia and other provinces in Canada whether their farmers’ markets allow the sale of the five Food types: poultry, shell egg, sauerkraut, unpasteurized juice/cider and cheese and how these Foods are handled and stored. Results: There were 56 farmers’ market managers who participated in this survey (46% from BC and 54% from outside BC). Chi-square results had p-values greater than 0.05 for all the five surveyed categories. Two-tail t test results had p-values less than 0.05 in the raw poultry and sauerkraut categories. Discussion: Although no association between the location of farmers’ markets in Canada and the sale of the five surveyed Food categories, BC farmers’ market managers disallowed the sale of raw poultry and unpasteurized juice more often than markets outside BC whereas fewer BC farmers’ market managers disallowed the sale of eggs and cheese when compared to markets outside BC. A significant difference in the handling and storage practices of raw poultry and sauerkraut was identified between farmers’ market managers in BC and outside BC. Also, BC’s managers were shown to have safer Food handling practices to raw poultry, sauerkraut and unpasteurized juice than managers from outside BC. Conclusion: The types of Foods sold in BC and outside BC appeared similar as this survey found no differences between the five surveyed PHF categories allowed for sale. However, handling practices of these Foods did vary, and that might be associated with guidelines, or with farmers’ market manager knowledge. Of concern, BC farmers’ market indicated that eggs and juices were sourced and made on farms. These two categories required more attention and Food safety awareness from both EHOs and farmers’ market managers. Overall, the survey responses reaffirmed that review and approval for the sale of Potentially Hazardous Food from EHOs and scrutiny from farmers’ markets managers must be in place to ensure public’s safety as well as minimizing public’s risk exposure to improperly handled PHF sold in farmers’ markets.
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Safety and pH measurements of sushi rice in Japanese restaurants in Burnaby BC, Canada
BCIT Environmental Public Health Journal, 2014Co-Authors: Celine Lee, Bcit School Of Health Sciences, Environmental Heal, Helen HeacockAbstract: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.