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
Background: There is a general understanding and knowledge among reusable personal water bottle users that there are hazards, such as bacterial growth, associated with poor water bottle hygiene practices. Currently, there is no information associated with outbreaks or cases of illness stemming from poor hygiene on personal water bottles. This may be due to lack of awareness that users have become ill from their own water bottle and have failed to report it. Results from previous studies on personal water bottles have indicated that there is a relationship between higher microbiological counts and the interval between cleaning times; the longer water bottles are left unclean, the higher the microbial count. Methods: 29 randomly sampled stainless steel personal water bottles were swabbed at the mouth piece and 1 brand new personal stainless steel bottle was used as a control. Personal water bottle users were provided with an in-person electronic survey at the time of sample collection. The swabs were plated following the 3M Aerobic Plate Count method and incubated for a total of 72 hours. Plates were counted after 24 hours and 72 hours. Results: There was no statistically significant difference between the aerobic bacterial levels (CFU) of personal stainless steel water bottles that were cleaned within one day and those cleaned within a month but more than one day based on the Independent Sample T-test. There was also no statistically significance difference between the aerobic bacterial levels (CFU) of bottles that were rinsed with tap water and those cleaned with soap and water based on the Independent Sample T-test. Conclusion: Based on the results, stainless steel water bottles are not required to be cleaned frequently. It also appears that there is no difference between cleaning with soap and water and just rinsing the bottles with tap water. Despite results showing no statistical difference to support more frequent cleaning and more thorough cleaning practices, these behaviours should be encouraged to prevent and minimize the risk of potential exposure to harmful pathogens.
Classroom equipment has been linked to different outbreaks. Surfaces such as tables, chairs, keyboards can harbour pathogens such as Noro virus, Methicillin-resistant Staphylococcus Aureus (MRSA), Influenza A virus and Vancomycin-resistant Enterococci (VRE). Bacteria and viruses can then be transferred to another individual by the mode of touch and leading to potential infections when the individual touches their mouth, nose, eyes or open wound. Institutions usually have their own cleaning and sanitation schedule that covers most of the items in a classroom. However, some common items have been overlooked. Take the project remote controls at the British Columbia Institute of Technology (BCIT) for example. They are often found in filthy condition due to the amount of usage. It is unclear how many sicknesses have been the result of neglecting this device out of their daily cleaning and sanitization schedule. This paper examined the sanitation status of projector remote controls at BCIT. The focus has been placed on major classrooms and laboratories at building SW 1, SW 3 and SE 12 in BCIT. By utilizing the Aerobic Plate Count method, projector remote controls were swabbed using the wet swabbing technique. Swabs were then incubated and results in colony forming units per area in center meter square (CFU/cm2) were collected. A wide range of CFU/cm2 values were observed from projector remote controls. The maximum CFU/cm2 value obtained was 177 and the minimum value was 0. Inferential statistics was performed comparing the mean CFU/cm2 to a stand value of 5 CFU/cm2. Result showed that the mean CFU/cm2 of remote controls in SW 1, SW 3 and SE 12 at BCIT are statistically significantly more than the standard value of 5 CFU/cm2. This suggest that most of the remote controls at BCIT are not in sanitary conditions and BCIT should start to include remote controls into their daily cleaning and sanitization program to prevent students from contracting potential bacteriological infections.
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