Food

All Items

• Investigation of the awareness and effects of naturally changing compositional aspects in kombucha tea, due to natural fermentation processes

  Carlson Chao, Dale Chen, BCIT School of Health Sciences, Environmental Health

• Investigation on the cold temperature retention capacity of the 1.5 Liter Thermos® double wall vacuum stainless steel thermal container when filled to different volumes and with different types of milk

  Jocelyn Wu, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Is Metro Vancouver ready to reduce their waste? An evaluation of returnable/reusable container programs

  Shawn Davis, Helen Heacock, BCIT School of Health Sciences, Environmental Health

• Is that food RTE? thoroughness of cooking instructions on frozen breaded chicken products and frozen microwavable entrees

  Ella Derby, BCIT School of Health Sciences, Environmental Health, Dale Chen, Lorraine McIntyre

• Is this too ugly for you? an evaluation of knowledge, attitude and practice in British Columbian residents regarding ugly produce and food waste

  Sarina Cho, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Kimchi determining the rapidity of acidification depending on temperature

  Daniel Park, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Fred Shaw

• Kombucha: Determining the likelihood of secondary fermentation and increased ethanol content via stated sugar content on product labels

  David Parker, Dale Chen, Fred Shaw, Sung Sik Jang, BCIT School of Health Sciences Environmental Health

• Label perception of frozen ready-to-eat products and frozen not-ready-to-eat product

  Conic Cheung, BCIT School of Health Sciences, Environmental Health, Dale Chen, Helen Heacock, Lorraine McIntyre

• Mechanically tenderized meat a survey at the retail level

  Kimberly Wrixon, BCIT School of Health Sciences, Environmental Health, Martin MacLeod, Lorraine McIntyre

• Methods for cleaning & sanitizing food contact surfaces (countertops) to prevent cross contamination in restaurant kitchens

  Laura Matthewson, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Non-celiac consumer knowledge regarding gluten-free diets

  Andrew Hou, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Pesticide residues in organic apples determining the amounts of thiabendazole, diphenylamine, and myclobutanil in organic apples

  Ying Tan, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Kevin Soulsbury, Bob Bower

• Practice and attitude of pet owners feeding raw based pet diets compared to non-raw based diets

  Keyana Bjornson, Dale Chen, BCIT School of Health Sciences Environmental Health

• Prevelance of Listeria in produce comparing the total number of food recalls from the result of Listeria monocytogenes, Salmonella, and Escherichia coli in the last ten years using three year intervals

  Christine Sweezey, BCIT School of Health Sciences, Environmental Health, Dale Chen, Helen Heacock

• Public Health Risks and External Food Safety in the Canadian Marketplace

  Nikita Tchou-San-Da; Dale Chen (Supervisor); Chris Piesik (Contributor)

• Quantification of temperature fluctuations in restaurant coolers and modelled Listeria monocytogenes growth

  Jonathan Wong, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Vanessa Karakilic

• Safety and pH measurements of sushi rice in Japanese restaurants in Burnaby BC, Canada

  Celine Lee, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Safety of Chinese roast pork as determined by the water activity of the skin and cavity

  Winifred Lao, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Fred Shaw

• Shelf-life study of a vegetable-based juice prepared using a masticating juicer

  Karen Edgar, BCIT School of Health Sciences, Environmental Health, Helen Heacock , Ken Keilbart

• So you think you can cook pot? evaluating the knowledge of food safety and edible safety between users and non-users of cannabis edibles in British Columbia

  Michael B. Cai, BCIT School of Health Sciences, Environmental Health, Helen Heacock
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  Sous Vide Chicken Pasteurization Temperatures

  Nova Do; BCIT School of Health Science, Environmental Health (Contributor)

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• Sous vide salmon pasteurization temperature

  Rebecca Cong Li, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Survey of Food Product Labels to Assess Compliance With Labelling Provisions in Canada

  Samantha Tam; Dale Chen (Supervisor)

• Testing for presence of radioactivity in BC Pacific Ocean’s seafood supply

  Amy Luan, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Abderrachid Zitouni

• Testing for presence of radioactivity in food products imported from Japan to Canada

  Kazuhiro Takeuchi, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Abderrachid Zitouni