Please note: This is an open invitation and may be forwarded to interested parties.
This CIPHI Seminar will feature two student presentations:
The Missing Ingredient: Food Safety Messages on Popular Recipe Blogs
The most popular recipe blogs reach vast audiences, drawing as many as 5 million monthly visitors. The purpose of this study was to review food safety messages on 50 popular blogs to determine whether they align with government recommendations. A total of 784 recipes were evaluated using a structured, pre-tested coding form. The use of a thermometer to ensure adequate cooking was suggested in 16.9% (n = 81) of recipes. The majority of recipes (78.1%, n = 374) provided a subjective indicator as the only measure of doneness. Among recipes containing fresh produce (n = 304), only 3.3% (n = 10) suggested washing produce to be consumed raw. Recommended storage times were provided for 4.0% of recipes (n = 31), 55% of which (n = 17) correctly corresponded with government guidelines. Food safety educators have the potential to influence many by encouraging recipe bloggers to promote safe food handling
Presenter: Emily Morrison
Emily is a public health undergraduate student from Ryerson University that has a keen interest in studying vulnerable populations. With years of volunteer and work experience helping immune-compromised communities, her research project resembles her passion and commitment to the field of public health. Emily aspires to pursue her passion in public health research through higher education and hopes to attain a graduate degree in public health. Currently, Emily continues to work on research initiatives involving vulnerable communities while serving as a volunteer for various University Health Network sites across Toronto.
Use of infrared thermometers to predict internal temperature of meat products and improve food safety compliance
In Ontario, current food premises regulation requires that potentially hazardous food must be kept at or above 60 ◦C internal temperature during hot holding. Most public health inspectors and food premise operators use conventional probe thermometers to determine compliance with hot holding temperature requirements. The newer infrared thermometers have advantages over conventional probe thermometers in that they are more convenient to use, comparatively faster and require no direct food contact. The disadvantage to using infrared thermometers is that it only provides surface temperature of food. The research looked at seven different food items that were held hot, at seven large size retail stores on six occasions and made comparisons between infrared and probe thermometer temperatures. The research found a strong correlation between the two different thermometer temperatures and a predictive model was developed to confidently predict the internal temperature of food via an infrared thermometer.
Presenter: Chirag Rohit
Chirag Rohit is in the final semester of Ryerson University’s Public Health Program. He is a medical school gradute from India. His experience includes working with school children for health and nutrition assessment in India, Vector Borne Disease surveillance in Mississauga, Ontario for the Peel Public Health Unit, and medical clerkships at Dahousie University, Nova Scotia and Western University, London.
An online review of the food safety information available for immune-compromised individuals in Ontario
Immune-compromised individuals are highly susceptible to foodborne illnesses, and thus suffer more adverse effects than the general public. This report is an online review of the availability of food safety information specifically directed to immune-compromised individuals on the websites of Ontario’s 36 health units. An online search of Ontario’s 36 health units’ websites was conducted to identify food safety information directly tailored to immune-compromised individuals. Health unit websites were identified via the Ministry of Health and Long-Term Care. Each website was iteratively searched via keywords for tailored information on food safety for immune-compromised individuals. Seven of the 36 health units provided online food safety information tailored to the immune-compromised. New protocol changes and improvements in health protection and promotion may require an evaluation of food safety protocols within health units in Ontario. This report will discuss the implications of the lack of appropriate food safety material available to educate the immune-compromised population in Ontario.
Presenter: Eman Alas
Eman is a fourth year public health undergraduate student from Ryerson University with a keen interest in studying vulnerable populations. With years of volunteer and work experience helping immune-compromised communities, her research project resembles her passion and commitment to the field of public health. Eman aspires to pursue her passion in public health research through higher education and hopes to attain a graduate degree in public health. Currently, Eman continues to work alongside vulnerable communities, serving as a volunteer for various University Health Network sites across Toronto.
The Canadian Institute of Public Health Inspectors (CIPHI) Seminar Series is approved by Council of Professional Experience for professional development hours (PDHs) for members of CIPHI. For more information, contact firstname.lastname@example.org.
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