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.



An Outbreak of Bed Bug Infestation in an Office Building

Article Abstract

Since 2000, resurgence in bed bugs has occurred in the U.S. Reports of infestations of homes, hospitals, hotels, and offices have been described. On September 1, 2011, complaints of itching and bites among workers in an office were reported to the Tennessee Department of Health. A retrospective cohort study and environmental assessments were performed in response to the complaints. Canines certified to detect live bed bugs were used to inspect the office and arthropod samples were collected. Of 76 office workers, 61 (80%) were interviewed; 39 (64%) met the case definition. Pruritic maculopapular lesions were consistent with arthropod bites. One collected arthropod sample was identified as a bed bug by three entomologists. Exposures associated with symptoms included working in a cubicle in which a canine identified bed bugs (risk ratio [RR]: 1.8; 95% confidence interval [CI]: 1.3–3.6), and self-reported seasonal allergies (RR: 1.6, 95% CI: 1.0–2.4). Bed bugs represent a reemerging and challenging environmental problem with clinical, psychological, and financial impacts.

Journal of Environmental Health (JEH)

April 2014
76.8 | 16-18
Jane A. Gwira Baumblatt, MD, John R. Dunn, DVM, PhD, William Schaffner, MD, Abelardo C. Moncayo, PhD
Additional Topics A to Z: Vectors and Pests


An Overview of Brownfields Redevelopment in the United States Through Regulatory, Public Health, and Sustainability Lenses

May 2022 issue of the Journal of Environmental HealthAbstract

This second article in a series of three on land reuse highlights brownfields redevelopment in the U.S., focusing on regulatory frameworks, public health, policy, and sustainable development. The main regulatory agency in the U.S. involved in brownfields is the U.S. Environmental Protection Agency (U.S. EPA). Many other state and federal agencies have brownfield or brownfield-supporting programs. Apart from the Agency for Toxic Substances and Disease Registry, few agencies have programs fully dedicated to public health protection related to brownfields. Sustainable development, defined in this article as development that minimizes use of nonrenewable resources, is recognized as a component of redevelopment and is generally promoted by U.S. EPA and through other sustainable development initiatives. A broader focus on sustainable development and public health improvement could reduce the inequity and health disparities typically seen in areas with distressed environments. Such a focus could be implemented globally to improve population health and the environment over the long term.

READ THE FULL ARTICLE (PDF)

 

Journal of Environmental Health (JEH)

May 2022
May 2022
84.9 | 8-14
Laurel Berman, PhD, Agency for Toxic Substances and Disease Registry, Cezar Morar, PhD, University of Oradea, Romania, Sharon Unkart, PhD, National Environmental Health Association, Serap Erdal, PhD, University of Illinois Chicago


Analysis of Food Service Operation Risk Classification and Associated Food Safety Violation Frequency

Abstract

Though local health department performance of restaurant inspections plays an important role in preventing foodborne illness, restaurant inspection quality and uniformity often varies across local health department jurisdictions and among employees. In 2012, the Cincinnati Health Department initiated a food safety staff quality improvement initiative. This initiative, part of a Food and Drug Administration national training standards grant initiative, featured standardized training and food safety workforce practices, defined food safety program data collection standards, and refined reporting protocols. The aim of this article was to explore the relationship between the Ohio food safety code violations incurred and the risk classifications to which a Cincinnati food service operation belongs (ranked I–IV based upon potential threat to public safety). A random intercept model was selected to quantify the difference in odds between risk classification categories of incurring violations. Additionally, longitudinal data analysis tracked violation trends across the three years of the study. Main findings were 1) the odds of receiving a food safety violation increased with each year and 2) food establishments categorized as risk class IV had a higher odds of receiving a food safety violation compared with the other risk classifications.

 

Journal of Environmental Health (JEH)

January 2018
January/February 2018
80.6 | 14-18
Patrick Chang, MPH, Department of Biostatistics, Jiann-Ping Hsu College of Public Health, Georgia Southern University, Haresh Rochani, DrPH, Department of Biostatistics, Jiann-Ping Hsu College of Public Health, Georgia Southern University, William A. Mase, DrPH, Department of Health Policy and Management, Jiann-Ping Hsu College of Public Health, Georgia Southern University, Jeffery A. Jones, PhD, Department of Health Policy and Management, Jiann-Ping Hsu College of Public Health, Georgia Southern University


Application of Haddon’s Matrix in the Exploration of Factors Related to Exertional Heat Illness in Disaster Responders in the U.S. National Guard

Abstract

Exertional heat illness (EHI) presents significant risks for National Guard (NG) disaster response teams, especially when they are performing operations in impermeable personal protective equipment (PPE). Impermeable PPE does not allow passage of air or fluids either from the outside or inside of the equipment. While EHI prevention and management strategies are well documented, these strategies do not account for the additional heat-related risks NG teams confront when responding to disasters requiring PPE that protects against any hazards. NG personnel who wear the full gamut of impermeable PPE (including Tyvek coveralls and respirators) experience core body temperature increase as a result of built-up body heat or accumulated perspiration.

We conducted a qualitative descriptive study using thematic analysis with three focus groups to identify EHI-related factors during disaster response operations that require PPE. We organized focus group data into phases of disaster response operation: pre-event, event, and post-event to reflect four conceptual groups: human (host), agent (energy transfer), environmental, and workplace/social conditions. Participants identified 12 themes covering the 3 phases and situated in the 4 conceptual groups. Results of this study serve as an evidence-based foundation for enhancing pre-event, event, and post-event assessments administered by NG medical personnel and can be applied to other professionals who are required to wear PPE.

 

Journal of Environmental Health (JEH)

April 2022
April 2022
84.8 | 8-17
Denise A. Smart, MPH, DrPH, RN, Washington State University, College of Nursing, Gail Oneal, PhD, RN, Washington State University, College of Nursing, Mary Lee Roberts, PhD, RN, Washington State University, College of Nursing, Janessa M. Graves, MPH, PhD, Washington State University, College of Nursing


Application of the Pearl Model to Analyze Fecal Coliform Data From Conditionally Approved Shellfish Harvest Areas in Seven Texas Bays

Journal of Environmental Health (JEH)

F.S. Conti


Are We There Yet? In-Flight Food Safety and Cabin Crew Hygiene Practices

Abstract

Amid the rapid expansion of global air traffic, aviation food safety is a critical issue (Huizer, Swaan, Leitmeyer, & Timen, 2015). More than 1 billion in-flight meals are served annually (Jones, 2006) and the aviation catering market is expected to be worth $18 billion by 2021 ("Global $18 billion in-flight catering services market," 2017). Food served on planes is prepared in industrial kitchens close to airports and then transported to planes where it is stored, reheated, and served. The process is complex, with many opportunities for food contamination. Although food preparation on the ground is subject to considerable regulation at both the national and international level, similar rules do not apply to food served in-flight. Airline caterers might need to comply with local food safety regulations, those of the country of the aircraft registration, those of the destination country, and international food safety guidelines (Solar, 2019). While there are greater challenges to ensuring in-flight food safety, we argue that the same food safety principles used in establishments "on-ground" should be applied to in-flight food services. This guest commentary considers one key factor of in-flight food hygiene: the availability of hand washing facilities for cabin crew.

 

Journal of Environmental Health (JEH)

November 2019
November 2019
82.4 | 30-32
Andrea Grout, MSc, College of Business, Law, and Governance, James Cook University, Elizabeth M. Speakman, MA, MSc, Edinburgh Napier University, London School of Hygiene & Tropical Medicine


Arsenic Consumption in the United States

Abstract

Exposure limits for arsenic in drinking water and minimal risk levels (MRLs) for total dietary exposure to arsenic have long been established in the U.S. Multiple studies conducted over the last five years have detected arsenic in foods and beverages including juice, rice, milk, broth (beef and chicken), and others. Understanding whether or not each of these foods or drinks is a concern to certain groups of individuals requires examining which types of and how much arsenic is ingested. In this article, recent studies are reviewed and placed in the context of consumption patterns. When single sources of food or drink are considered in isolation, heavy rice eaters can be exposed to the most arsenic among adults while infants consuming formula containing contaminated organic brown rice syrup are the most exposed group among children. Most food and drink do not contain sufficient arsenic to exceed MRLs. For individuals consuming more than one source of contaminated water or food, however, adverse health effects are more likely. In total, recent studies on arsenic contamination in food and beverages emphasize the need for individual consumers to understand and manage their total dietary exposure to arsenic.

Journal of Environmental Health (JEH)

October 2015
78.3 | 8-14
Denise Wilson
Additional Topics A to Z: Hazardous Materials


Arsenic Content in American Wine

Abstract

Recent studies that have investigated arsenic content in juice, rice, milk, broth (beef and chicken), and other foods have stimulated an interest in understanding how prevalent arsenic contamination is in the U.S. food and beverage supply. The study described here focuses on quantifying arsenic levels in wine. A total of 65 representative wines from the top four wine-producing states in the U.S. were analyzed for arsenic content. All samples contained arsenic levels that exceeded the U.S. Environmental Protection Agency (U.S. EPA) exposure limit for drinking water of 10 parts per billion (ppb) and all samples contained inorganic arsenic. The average arsenic detected among all samples studied was 23.3 ppb. Lead, a common co-contaminant to arsenic, was detected in 58% of samples tested, but only 5% exceeded the U.S. EPA exposure limit for drinking water of 15 ppb. Arsenic levels in American wines exceeded those found in other studies involving water, bottled water, apple juice, apple juice blend, milk, rice syrup, and other beverages. When taken in the context of consumption patterns in the U.S., the pervasive presence of arsenic in wine can pose a potential health risk to regular adult wine drinkers.

Journal of Environmental Health (JEH)

October 2015
78.3 | 16-22
Denise Wilson
Additional Topics A to Z: Hazardous Materials


Assessed Food Safety Risks Associated With Grocery Stores

Abstract

The growing grocery market industry is under increasing pressure to improve profit margins to maintain profitability. With the offerings at grocery stores continually evolving toward more profitable niches, food safety risks can be introduced or elevated as operations are added or modified. This study surveyed 132 private and corporate-owned grocery stores to assess food safety risk. A 2009 Food and Drug Administration Food Code risk category assessment score was assigned to each of the departments at these stores for comparison of risks associated with their processes and policies. Private stores had slightly more risk when compared with corporate-owned stores. High-risk processes, including reduced oxygen packaging and smoking and curing operations, existed in 13% of the grocery stores. Bakeries, delicatessens, and/or meat departments sharing the same operating space also increased the risk scoring.

Journal of Environmental Health (JEH)

November 2016
November 2016
79.4 | 16-21
Robert Newsad, MPH, Danny Ripley, Craig A. Shepherd, MPH, REHS, DAAS


Assessing Potential Public Health Concerns in Airbnb Venues in Four Canadian Cities

Abstract

Airbnb is the world’s leading platform for peer-to-peer (P2P) short-term housing rentals. There are more than 100,000 Airbnb venues across Canada. Legislative efforts to regulate the P2P housing marketplace have not broadly considered public health impacts including injury prevention, tobacco smoke exposure, and food safety. Using publicly available data, our study quantified the proportion of Airbnb venues in Vancouver, Toronto, Montreal, and Quebec City that report 1) having injury prevention amenities (smoke alarms, carbon monoxide detectors, fire extinguishers, and first aid kits); 2) allowing smoking; and 3) providing breakfast. Data were collected in May 2018 for 31,535 Airbnb venues in Vancouver (n = 6,385), Toronto (n = 15,722), Montreal (n = 6,702), and Quebec City (n = 2,726). Most venues reported having a smoke alarm (89%), approximately one half reported having a carbon monoxide detector (56%), and less than one half reported having a fire extinguisher (47%) or first aid kit (35%). A small proportion reported providing breakfast (13%) and fewer reported allowing smoking (4%). We found safety deficiencies in thousands of Airbnb venues in these four cities. Would-be guests might be exposed to secondhand or thirdhand smoke in some Airbnb rentals. This study identified thousands of venues that are serving food, which potentially presents challenges related to food safety. Government agencies should take into account public health concerns when regulating the P2P housing marketplace.

 

Journal of Environmental Health (JEH)

October 2020
October 2020
83.3 | 8-12
Hudson Robert Kennedy, River Hill High School, Cathy Egan, MBA, CPHI(C), CIC, Conestoga College Institute of Technology and Advanced Learning, Kevin Welding, PhD, Department of Health, Behavior, and Society, Johns Hopkins Bloomberg School of Public Health

Pages