Topics A to Z

As part of NEHA's continuos effort to provide convenient access to information and resources, we have gathered together for you the links in this section. Our mission is "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all,” as well as to educate and inform those outside the profession.

Article Abstract

The objectives for the study described in this article were to evaluate the fate and transport of onsite wastewater system (OWS)–derived phosphate from a residential system in Beaufort County, North Carolina, and to determine if current OWS setback regulations are sufficient to prevent elevated phosphate discharge to surface waters. Piezometers were installed in nests at different depths adjacent to drainfield trenches and up- and down-gradient of a residential OWS. Groundwater and septic effluent phosphate concentrations, temperature, pH, dissolved oxygen, and electrical conductivity were monitored every two months from February 2011 to October 2011 (five times). The mean groundwater phosphate concentration beneath the OWS (3.05 ± 0.74 mg/L) was not significantly different than septic effluent (2.97 ± 0.76 mg/L) and was elevated relative to background groundwater (0.14 ± 0.12 mg/L). Groundwater phosphate concentrations were inversely related (r2 = .83) to distance from the system. Onsite system setback regulations may have to be increased (>30 m) in some areas to ensure groundwater phosphate concentrations are reduced to background concentrations before discharge to surface waters. 

Jan/Feb 2014
76.6 | 28-33
Charles Humphrey, MS, PhD, REHS, Mike O’Driscoll, MS, PhD, Nancy Deal, MS, REHS, David Lindbo, MS, PhD
Additional Topics A to Z: Wastewater

In 2013, FDA initiated its second 10-year study on the occurrence of foodborne illness risk factors within foodservice and retail food facilities. This session will provide industry and regulatory food safety professionals with information on specific food safety practices and procedures that are in most need of attention within the retail food segment of the industry. Attendees will be able to assess the underlying issues that impact employee behaviors and food safety practices and to identify potential intervention strategies that are also being assessed as part of the study.

July 2015
John Marcello, REHS/RS, CP-FS
Potential CE Credits: 1.00

What we have here is a failure to communicate! Use this session to obtain insights as to why the retail food regulatory inspection process may not be as effective as it could be. Learn how to tailor your communication techniques to make a connection with food worker that will result in positive behavioral change.

July 2015
John Marcello, REHS/RS, CP-FS; Chuck Catlin, MPA, RS
Potential CE Credits: 1.00

Article Abstract

The study described in this article evaluated sources of contamination of children’s food and drinking water in rural households in the highlands of Peru. Samples from children’s meals, drinking water, kitchen utensils, and caregivers’ and children’s hands were analyzed for total coliforms and E. coli counts using Petrifilm EC. Thermotolerant coliforms in water were measured using DelAgua test kits while diarrheagenic E. coli were identified using polymerase chain reaction methods (PCR). Thermotolerant coliforms were found in 48% of all water samples. E. coli was found on 23% of hands, 16% of utensils, and 4% of meals. Kitchen cloths were the item most frequently contaminated with total coliforms (89%) and E. coli (42%).  Diarrheagenic E. coli was found in 33% of drinking water, 27% of meals, and on 23% of kitchen utensils. These findings indicate a need to develop hygiene interventions that focus on specific kitchen utensils and hand washing practices, to reduce the contamination of food, water, and the kitchen environment in these rural settings. 

102-106
76.6 | 102-106
Ana I. Gil, MSc, Claudio F. Lanata, MPH, MD, Stella M. Hartinger, MSc, Daniel Mäusezahl, PhD
Additional Topics A to Z: Drinking Water

The number of individuals with food allergies in the U.S. continues to rise each year. With recent rulings by the FDA and a host of lawsuits over how food allergic diners are treated in the foodservice industry, it can be a scary subject to approach in a food establishment. This session will cover current regulations and training requirements, provide tools for you to flip the fear, and create a safe atmosphere for those with special dietary needs.

July 2015
Betsy Craig; Kevin McMaster, MBA; Victoria Griffith, CP-FS; David Crownover
Potential CE Credits: 1.00

Chuck Lichon, R.S., M.P.H., Deputy Health Officer at District Health Department #2 in Michigan, developed a Children’s Environmental Health Power Point Program with the financial assistance of the Dow Chemical Company, Midland, MI.  The Power Points are approximately 25-35 minutes in length, allowing for a presentation to be made during one classroom setting, or to be used for a community presentation, allowing time for Q & A.  Some of the topics include: Sunwise, Body Art, Household Hazardous Waste, Meth, Recreational Water, and more.  They are free to download and use for presentations in your school, health department community presentations, or for media use.  Changes in the presentations should not be made without consent from the author, and/or the NEHA Board of Directors.  

The Food Bourne Illnesses PowerPoint is available via the link listed below:   

Chuck Lichon, R.S., M.P.H.
Additional Topics A to Z: Children's Environmental Health

The Food Safety Focus Series objective is to provide information, updates, and a forum for discussion regarding the creation, implementation, and functioning of an integrated food safety system. It includes presenters and participants from every sector and from the Federal level to the local level. This year's series will drill down into the specifics of foodborne illness outbreaks and investigations. 

July 2015

The Food Safety Focus Series objective is to provide information, updates, and a forum for discussion regarding the creation, implementation, and functioning of an integrated food safety system. It includes presenters and participants from every sector and from the Federal level to the local level. This year's series will drill down into the specifics of foodborne illness outbreaks and investigations.   

July 2015

Traceback is a method used to determine and document the distribution and production chain, and the source(s) of a product that has been implicated in a foodborne illness investigation (FBI). This presentation describes the process requiring evidence such as documents/records and related information that would support a regulatory action or public health consumer warning. An example of a multi-state investigation will be provided to walk you through and illustrate the skills necessary for traceback to be successful.

July 2015

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