Journal of Environmental Health 2013 Abstracts - page 9

public-access computer terminals and computer rooms at educational institutes to act as
Water Quality and Management of Private Drinking Water Wells in Pennsylvania
Bryan R. Swistock, MS,
The Pennsylvania State University
Stephanie Clemens, MS
William E. Sharpe, PhD
Shawn Rummel, PhD,
Trout Unlimited
Pennsylvania has over three million rural residents using private water wells for
drinking water supplies but is one of the few states that lack statewide water well
construction or management standards. The study described in this article aimed to
determine the prevalence and causes of common health-based pollutants in water wells
and evaluate the need for regulatory management along with voluntary educational
programs. Water samples were collected throughout Pennsylvania by Master Well Owner
Network volunteers trained by Penn State Extension. Approximately 40% of the 701
water wells sampled failed at least one health-based drinking water standard. The
prevalence of most water quality problems was similar to past studies although both lead
and nitrate-N were reduced over the last 20 years. The authors’ study suggests that
statewide water well construction standards along with routine water testing and
educational programs to assist water well owners would result in improved drinking
water quality for private well owners in Pennsylvania.
Relationship Between Food Safety and Critical Violations on Restaurant
Inspections: An Empirical Investigation of Bacterial Pathogen Content
Valerie A. Yeager, MPH, Mphil, DrPH,
Tulane University
Nir Menachemi, MPH, PhD,
University of Alabama at Birmingham
Bruce Braden,
Jefferson County Department of Health
Devon M. Taylor, MPH,
Jefferson County Department of Health
Bryn Manzella, MPH,
Jefferson County Department of Health
Claude Ouimet, MD, FAAFP,
While various safety control measures exist within the U.S. food system,
foodborne illness remains a costly and persistent problem. The purpose of the study
described here was to examine the relationship between violations of critical restaurant
inspection items (“critical items”) and food safety as measured by the bacterial load of
illness-causing pathogens. Specifically, the authors’ study looked at bacterial pathogens
present in foods of two groups of restaurants, those that consistently scored poorly on
critical items as compared to restaurants that performed superiorly in the same types of
evaluation in Jefferson County, Alabama. Laboratory analyses indicated that 35.7% of
the foods tested had detectable levels of
Staphylococcus aureus
, but no difference
occurred between the two groups of restaurants. No other bacterial pathogens were found
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