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NCCEH Environmental Health Seminar

Chen, Tina

Thursday, June 28, 2018 from 12:00 PM to 1:00 PM (PDT)

NCCEH Environmental Health Seminar

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Event Details

The National Collaborating Centre for Environmental Health invites you to attend the upcoming Environmental Health Seminar, which will highlight three student research projects from the BCIT Environmental Health program. Webinar instructions will be included in the confirmation email. Presentation recordings will be posted on the NCCEH website.

Seminar details

An Evaluation of the Knowledge and Practices of Metro Vancouver Residents Regarding Mould
Chloe LeTourneau-Paci, Student, BCIT Environmental Health Program
Summary: The average Canadian spends approximately 90% of their day indoors, a proportion of which may be in public spaces, thereby making Indoor Air Quality (IAQ), and its subsequent effects on health, a pertinent topic for the fields of Public and Environmental Health.This study evaluated the public perception of Metro Vancouver residents in regards to mould as an IAQ issue in order to provide Public and Environmental Health practitioners, including EHOs, with a deeper understanding of how to effectively address queries from the public regarding this topic. Although respondent knowledge scores were fair, a few gaps in knowledge were identified, including where to access reliable information on the topic.

Public Knowledge and Perceptions of Cannabis: a British Columbia Perspective
Speaker: Rachel Burak, Student, BCIT Environmental Health Program
Summary: The purpose of the study was to determine public knowledge on health effects, edibles, and addictiveness when it comes to recreational cannabis, and to determine if people plan to alter patterns of use after recreational cannabis becomes legal in July 2018. This information could be used for purposes of creating health promotion initiatives, and public health planning.

Impact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins
Speaker: Jessica Wu, Student, BCIT Environmental Health Program
Summary: According to BCCDC's Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia, when too many food items are placed in a sous vide water bath, inadequate water circulation may occur and the required process lethality may not be achieved. Internal temperatures of pork loins cooked under normal and overcrowded conditions were measured to determine if overcrowding could cause these effects. Log reductions achieved in pork loin samples cooked under overcrowded conditions at a point in time were mapped out to identify potential patterns of cold spot formation within the water bath.

Please note: Citrix GoToMeeting webinar capacity is limited to 100 attendees. To accommodate this, please consider attending the webinar as part of a group. If you are unable to attend after registering, please cancel your registration prior to the event. Thank you!


These sessions are eligible for CIPHI Professional Development Hours. If you would like a letter of credit validation for CIPHI PDHs, please specify this on the registration form. Letters are sent out annually in January.

Have questions about NCCEH Environmental Health Seminar? Contact Chen, Tina

When & Where

BC Centre For Disease Control / Online webinar
655 12th Ave W
Lane Level Lecture Hall
Vancouver, BC V5Z 4R4

Thursday, June 28, 2018 from 12:00 PM to 1:00 PM (PDT)

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