Field Notes HUNTING AND ENVIRONMENTAL HEALTH

Canadian Institute of Public Health Inspectors (CIPHI) Newfoundland & Labrador Branch September 2017 Volume 3, Issue 4 Field Notes HUNTING AND ENVIRONMENTAL HEALTH By: Chris Nolan Fall is a great time for recreational hunting. Hunters are interested in meat for their family, but this may pose a food safety risk. Knowledge of food safety should be considered part of every competent hunters skill set. Humane hunting starts with sighting in a firearm before every hunt. Always wash your hands after using or even handling a firearm. Lead residue and heavy metal based anticorrosive lubrication products from the use of firearms will collect on hands and may be transferred to food or game meats. Hunters should carry soap in their hunting packs to remove residues, clean up prior to and after field dressing, as well as before eating. Never drink untreated water when in the wilderness. Giardia lamblia, among many other germs, will ruin your hunting trip and may put your health at risk in the deep wilderness. Bottled water, boiling, treatment products or the new micro-filtration pumps are all good options. Ensure you follow the instructions and verify diseases are treated or removed from drinking water. Only hunt when it s cold enough to handle meat. Unless you have a way to cool and store large amounts of meat you will have to rely on the weather. Meat storage should be at 4 C (40 F) or less and ensure this temperature is always maintained. Cold temperatures and fast field dressing will help cool large game quarters quickly. Another option is to consider freezing the meat directly instead of allowing it to age. Careful, quick organ removal will ensure germs and feces stay in the gut where it cannot contaminate meat. Remember to only use clean tools for processing meat in the field and handle the meat carefully so it does not become soiled during transport. Hand washing is necessary whenever you take a lunch break or after you are finished processing game; even if you use gloves, be sure to wash your hands afterwards. Raw game is not recommended for your pets. They may become ill from eating raw game meats and can pass infections to your family. Your pets will not benefit from the diseases of wild animals and neither will you. For this reason wild game should always be fully cooked to 74 C (165 F), and game birds cooked whole need to reach 85 C (185 F). Good luck and be safe! Photo By: Christine Boutilier INSIDE THIS ISSUE Food Safety 101... 2 Bug Bites!... 3 Germs and Handwashing... 4 Rodent Control, Inspection and Removal... 6 Editor s Message... 8 SPECIAL POINTS OF INTEREST Environmental Public Health Week, page 8

FOOD SAFETY 101 Food Grade Containers & Materials Photo By: Christine Boutilier By: Christine Boutilier Food should only be stored or covered with material considered to be food grade. Food grade materials are made specifically for use with food, will not release any chemicals, be easy to clean and not contain any harmful products. Garbage bags are not food grade materials and should not be used to cover or store food. Garbage bags have chemicals added to reduce odours and are not produced in facilities concerned with sanitation. Food grade bags, containers or wrap should be used instead and may easily be obtained from restaurant supply companies. Opened tin cans should not be used to store food. Metals can seep into the food. The contents of opened tin cans should be placed in a food grade container right away and the can discarded. In addition, sharp pieces from opening the can may scrape off into food and this area of the container cannot be cleaned properly due to its rough and grooved nature. Previously used margarine or other food containers should not be reused in food service for a variety of reasons. The labels on the containers are misleading, this may lead to mix ups with ingredients and staff being unaware of what exactly is in each container. If pest control products or chemicals are placed in these reused, improperly labelled containers, staff may confuse them for normal kitchen ingredients with disastrous consequences. Many accidents have happened with reused food or chemical containers. Toxic chemicals from non-food grade containers can also leak into the food over time because they were only meant for a particular food product for a limited amount to time. These items are not meant for reuse and should be discarded or recycled. Cardboard and cloths should not be used to cover food. These items are prone to contamination and moisture absorption. Food grade plastic wrap can do the job without the need of any cloth. Ensure food does not come into direct contact with blankets, towels or cardboard. Ensure plastic bins and containers are all food grade when storing food. General plastic storage containers from a department store are not considered food grade. They are not as easy to clean, not produced in a sanitary environment and can contain harmful chemicals that may leach into the food. They often crack and may lead to dangerous plastic fragments getting into prepared food. Ensure that all of your plastic storage containers are considered food grade. All containers and wrap coming into contact with food should be of food grade quality to ensure safe storage of food. If you do not use the proper containers the food can become contaminated with sharp objects, toxic chemicals, bacteria or debris. St. John s Harbour, NL Photo By: Darryl Johnson 2

BUG BITES! Head Lice Pediculus capitis By: Gregory Barrett Head lice are a common occurrence in schools and other institutions worldwide. They can infest hair, eyebrows, and eyelashes. Anyone in direct contact with an infested case is susceptible themselves. These bugs spread by coming into direct contact with a person carrying head lice or the sharing of head gear (hats, toques, hair scarves). Personal hygiene is not usually a factor with the spread of head lice. Contrary to this point, the related body lice (Pediculus corporis) tends to be prevalent in populations with poor personal hygiene, including infrequent bathing and changing of clothes. Louse (Pediculus Capitis) Giant Microbe Giantmicrobes, Inc. Reprinted with permission from Giantmicrobes, Inc. Do not share the following items: hats, scarves, brushes, combs, pillowcases, and towels. Follow these simple steps to prevent the spread of head lice. Avoid direct head-to-head contact with anyone infested with head lice. Keep clothing, especially head gear, separated. In schools and day care centres, it is important for kids outdoor clothing to be kept in separate lockers or cubbies. If outdoor clothes are touching, this provides an easy route for head lice to spread. Do not share the following items: hats, scarves, brushes, combs, pillowcases, and towels. Launder clothing and bedding in hot water (55 C or higher) and use the hot cycle on your dryer. Inspect your kids hair and hats for evidence of lice. If head lice is suspected, contact your family doctor, pharmacist, or public health nurse for treatment options. The worst infestations of head lice may lead to a more extreme control measure: shaving your head! It is better to avoid this option by following the preventative tips listed above and educating your family on the risks associated with head lice. Information may be found on the following websites: Government of NL, Health & Community Services: www.health.gov.nl.ca/health/publichealth/cdc/infectioncontrol/ head_lice%20.pdf Canadian Paediatric Society: www.caringforkids.cps.ca/handouts/head_lice Health Link BC: www.healthlinkbc.ca/healthlinkbc-files/head-lice Watch out for this bug bite! Photo By: Terry Battcock Blizzard the dog! (CIPHI NL Unofficial Mascot) 3

GERMS AND HANDWASHING By: Tammy McDonald Germs and Handwashing is a vital public health principle. Children of all ages should be aware of how to combat the spread of diseases. Environmental Health Officer, Tammy McDonald, took a prime opportunity to demonstrate the importance of handwashing at Whitbourne Elementary School during their end of year activities. The demonstration was to emphasize the handwashing routine and keep it thriving during the summer. Children usually develop healthy routines such as handwashing while in school. Handwashing posters are displayed in school hallways, washrooms and cafeterias. When school is out for the summer, those routines and messages sometimes fade. The Germs and Handwashing presentation and demonstration was a fun, interactive way to remind children of good hand hygiene. The presentation was aimed towards children ages 5-10 with a focus on the following areas: What are germs; Where are germs; Where do they come from; What can germs do; How to stop the spread of germs via handwashing; and The use and misuses of hand sanitizer. The demonstration consisted of a Glo Germ test kit containing the plastic simulated germs. An ultraviolet lamp illuminates the material on hands to test the effectiveness of handwashing practices. For handwashing training, Glo Germ Liquid was rubbed onto hands, similar to hand lotion. For surface cleaning, Glo Germ Powder was spread onto surfaces and generally throughout the desktop area. The children proceeded to wash their hands and the janitor cleaned the surfaces as normal. Once the ultraviolet light was cast amongst the children that participated, about 50% percent thoroughly washed their hands and the janitor scored approximately a 75% rating in his cleaning effectiveness. At the end of the day the clear message was to Destroy All Bacteria or DAB!!! Let s face it every kid knows how to DAB. 4

FALL 2017 IN THIS ISSUE: RODENT INSPECTION AND REMOVAL RODENT CONTROL, INSPECTION AND REMOVAL 6 Sponsored Editorial Article By: Orkin Canada Corporation There is a need for year-round protection against mice and rats. They are usually regarded as winter pests because they venture indoors to escape the cold. Rodents spread numerous diseases through their droppings, plus the fleas and mites living on them. Property owners and managers need to be aware the threat of disease is only part of the problem. Rodents can also pose a cost risk to any building. Mice and rats instinctively burrow through walls and gnaw through electrical wiring, forcing expensive repairs. RODENT INSPECTION It is important to look for and identify signs of activity: gnawing, urine stains, droppings or tracks. A flashlight is a critical inspection tool, especially when looking at dark or recessed areas where rodents may frequent. To help detect the presence of rodent urine a flashlight equipped with a UV bulb will make for a more thorough inspection. Inspect from the exterior to the interior, looking for all signs of activity. Focus on areas that may provide water, food or harbourage: vegetation, refuse or wood piles, bird feeders, waterways, garages, car ports, attics, crawl spaces, cupboards, and food storage areas. Entry points are important to consider when inspecting: windows, door thresholds, utility lines, rooftops and downspouts (Note: a mouse may enter through an opening that your pinky finger fits in and a rat may fit in an opening the size of your thumb Rodents have oily hair, which leaves smudge marks where they consistently travel. Droppings, urine trails and gnawing marks all are signs of rodent activity Feces are critical in determining the type of rodent and measure of activity. An effective control program should consist of traps (multi-catch, snap traps, glue boards) inside the facility, with bait stations restricted to exterior locations. RODENT CONTROL Pictures By: Orkin Canada Corporation Controlling rodents in buildings is very important from the perspectives of both their potential effects on human health and their possible damage to physical structures. Rodent control can be an attainable goal, but it always demands more than randomly setting out a few traps. The most important consideration of all is rodents must be prevented from entering the building (or room) in the first place. This demands cooperative efforts among all involved stakeholders. This includes building occupants, pest management professionals, maintenance staff, and site managers. Buildings need to be frequently inspected and small, seemingly unimportant holes must be sealed quickly. The importance of good sanitation practices, effective trapping and monitoring programs cannot be overstated. These measures are neither complicated nor excessively difficult. Rodent control is usually unsuccessful when these critical steps are not fully undertaken. (Article continued on next page)

RODENT CONTROL, INSPECTION AND REMOVAL Sponsored Editorial Article By: Orkin Canada Corporation (...Article continued from previous page) RODENT DROPPINGS Rodents are a hazard to human health and their droppings should be handled with utmost care. Feces can be reservoirs of a variety of dangerous diseases and viruses particularly after they have dried. Dry rodent droppings break apart upon contact and release airborne particles. These particles may enter your nasal passages, causing infection. Do not handle droppings without first taking preventive measures. Rubber gloves, tightly fitted face masks with HEPA filters and vacuums fitted with HEPA filters are highly advisable. Avoid sweeping or vacuuming the location prior to sterilization of any affected areas (spray disinfectant is recommended) as this may lead to further release and dispersal of virus particles. Hantavirus Pulmonary Syndrome (HPS) Photos By: Orkin Canada Corporation The droppings, saliva and urine of certain rodent species are known to transmit Hantavirus pulmonary syndrome (HPS). Disturbance of rodent feces causes the virus to go airborne in a process known as aerosolization. Deer mice are the most common transmitters of HPS. Although transmission is rare, HPS can prove deadly if left untreated. Cardiovascular shock may occur in severe cases. Rodent control is still considered the most effective prevention of HPS. 7

CANADIAN INSTITUTE OF PUBLIC HEALTH INSPECTORS The Canadian Institute of Public Health Inspectors (CIPHI) represents and unites Environmental Public Health professionals across Canada. Its role is to advance the profession and field of Environmental Public Health. The Certificate in Public Health Inspection, or CPHI(C), is granted by the Canadian Institute of Public Health Inspectors and is recognized throughout Canada by boards of health and other local, provincial and federal agencies. EDITOR S MESSAGE: By: Gregory Barrett There are a couple of quick updates for public health in the province this summer. The last issue discussed the new updates to tobacco control legislation. These changes have been enacted in the province since July 1, 2017. This includes the ban on flavoured tobacco and restrictions on vapour products/e-cigarettes. The other environmental health legislative update in the province is the new Child Care Act and Regulations, which came in to force on July 31, 2017. These involve updates and new requirements for both child care centres and family child care homes. Environmental Health Officers in the province will be carrying out inspection and enforcement activities under this legislation for the sections applicable to public health. One final note for this issue, Environmental Public Health Week is coming up at the end of month. September 25 29, 2017 marks the time of the year for celebrating the work Environmental Public Health Professionals complete in our communities across the country. This week is celebrated nationally by public health and the Canadian Institute of Public Health Inspectors (CIPHI). Take part in the activities and reflect on the exemplary work done to protect the health of all Canadians. Canadian Institute of Public Health Inspectors Newfoundland & Labrador Branch www.ciphi.nl.ca E-mail: ciphinlbranch@gmail.com Follow us on Twitter: @CIPHI_NL Contributing to Field Notes: All CIPHI NL Branch members may submit articles and photos to be included in future issues. Email: ciphinlbranch@gmail.com Field Notes Publication Group Editor: Gregory Barrett Associate Editor: Terry Battcock Associate Editor: Chris Nolan Columnist: Darryl Johnson Columnist: Christine Boutilier Columnist: Sharon Williams Columnist: Tammy McDonald To contact anyone on the publication group, email ciphinlbranch@gmail.com 8