McDonald's E. coli outbreak now has 75 people sick in the U.S. How can onions, other foods get contaminated and give food poisoning?
By sara124 on November 14, 2024
McDonald’s E. coli outbreak now has 75 people sick in the U.S. How can onions, other foods get contaminated and give food poisoning?
Photo: Richard Drew /Yahoo
October 26, 2024
Dr. Siyun Wang, a professor of food safety engineering, underscores the risks of consuming raw vegetables, which can harbor harmful bacteria like E. coli. Contamination can occur through various channels, including polluted irrigation water, cross-contamination during handling, or contact with animals in the field. “While cooking effectively kills these pathogens, raw consumption skips this critical step,” Wang notes, emphasizing the importance of thorough washing and proper food handling practices to minimize risks.
The recent E. coli outbreak linked to raw onions in the U.S. highlights how even seemingly safe produce can become hazardous. Wang stresses that these risks aren’t isolated to onions; leafy greens, sprouts, and other raw produce are similarly vulnerable. She advises consumers to stay informed about recalls, wash fresh produce under running water, and prioritize hygiene in the kitchen to reduce the likelihood of foodborne illness.
Read the full article at Yahoo.
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By sara124 on November 14, 2024
How can B.C. protect itself from the next atmospheric river?
Photo: Shane MacKichan /CBC News
October 22, 2024
Dr. Kai Chan, a professor at UBC’s Institute for Resources, Environment and Sustainability, advocates for a more nature-based approach to stormwater management. Instead of relying solely on human-made infrastructure like storm drains and pipes, Chan suggests rerouting water through ecosystems. He emphasizes the importance of “daylighting” buried streams and implementing rain gardens—vegetated areas designed to absorb and filter runoff. These solutions can reduce flood risk while restoring natural habitats, improving urban resilience to extreme weather.
Chan points out that B.C.’s historical practice of channeling rivers and streams into underground systems has exacerbated stormwater challenges. “Many of the streams in Vancouver have been buried,” he explains, “which means all the water is coming off roads and flooding storm drains.” By integrating natural water management techniques, municipalities could mitigate flooding, reduce infrastructure costs, and enhance biodiversity in urban areas.
Read the full article at CBC News.
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By sara124 on November 14, 2024
Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it
Photo: The Ubyssey
November 2, 2024
In The Ubyssey’s Food for Thought edition, Dr. Siyun Wang, a professor of food safety engineering, offers essential insights into how foodborne illnesses occur and how to prevent them. She emphasizes that the real danger isn’t additives or GMOs, but rather foodborne pathogens like E. coli, salmonella, and norovirus, which can spread through improper handling or contaminated water. Wang explains the importance of cooking food to the correct internal temperature, separating raw meats, and avoiding the temptation to rinse raw chicken. “By washing these products, you’re essentially disseminating the potentially harmful bacteria,” she warns.
Dr. Wang also clarifies the often misunderstood “best before” and “expiration” dates on food packaging. While the former indicates freshness, it doesn’t necessarily mean the food is unsafe past that date. In contrast, expiration dates are found on specific items like infant formula, where nutritional content is critical. “The best before date is actually an indicator of how fresh the food is,” Wang explains, encouraging consumers to focus on proper storage and preparation to ensure safety.
Read the full article at The Ubyssey.
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By sara124 on November 14, 2024
The secret lives of Vancouver’s ‘invisible mammals’ — and the race to save them
Photo: Quinn Bender / The Narwhal
October 30, 2024
Dr.Siyun Wang, a professor of food safety engineering, underscores the risks of consuming raw vegetables, which can harbor harmful bacteria like E. coli. Contamination can occur through various channels, including polluted irrigation water, cross-contamination during handling, or contact with animals in the field. “While cooking effectively kills these pathogens, raw consumption skips this critical step,” Wang notes, emphasizing the importance of thorough washing and proper food handling practices to minimize risks.
The probiotic treatment, described as “yogurt for bats,” is a groundbreaking approach that allows bats to spread protective microbes within their colonies. Early trials have shown promising results, with over 70% of treated bats carrying the beneficial microbes. As the disease looms closer, this innovative method could be key in safeguarding bat populations and maintaining the delicate balance of urban ecosystems.
Read the full article at The Narwhal.
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By juliana cao on October 8, 2024
Introduced bumble bee species thrives, causing concern about native pollinators in Lower Mainland
Photo: Khushi Anand / The Ubyssey
October 8, 2024
Recent research from UBC’s Plant-Pollinator and Global Change (PPGC) Lab revealed notable decreases in the local western bumble bee population, with a non-native species dominating the area. The common eastern bumble bee — or Bombus impatiens — was first introduced to the region in the 1990s to pollinate in greenhouses. Melissa Platsko, a recent MSc graduate from the PPGC Lab, said recorded sightings started in 2003.
Since then, B. impatiens has become one of the most popular species of bees in the region, making up as many as “about 40 to 50 per cent proportionally of the bees” Platsko and her team catch in surveys.
In terms of ways to get involved, Platsko encouraged individuals to go to local pollinator events, such as UBC Farm’s Pollinator Walks and Bee Safaris, to learn about bees in the Lower Mainland as well as to native garden events where people can learn about and plant local flowers that can support all pollinators in the region.
Read the full article at The Ubyssey.
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By juliana cao on September 11, 2024
‘So much mental load’: Mothers speak about school lunches
Photo: Pexels/Katerina Holmes
September 11, 2024
CSFS Associate and land and food systems professor Dr. Jennifer Black and alum Seri Niimi-Burch wrote about their study on mothers’ experiences with packing school lunches.
“These mothers taught us about the complex physical, mental and emotional work needed to provide a “good” school lunch. This included trying to live up to high expectations related to sending healthy and balanced meals that were also tasty and enjoyed by children.”
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By melanie kuxdorf on August 26, 2024
The UBC Farm Practicum in Sustainable Agriculture is a six-month experiential learning program that provides an introduction to small-scale organic mixed vegetable farming for sale through direct markets. It is designed for aspiring farmers and community food growers, as well as those seeking to deepen their understanding of the food system and the pursuit of food sovereignty.
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By juliana cao on July 16, 2024
Silk, Great Value plant-based beverages recalled across Canada
Silk and Great Value plant-based beverages. Photo credit: Canadian Food Inspection Agency.
July 16, 2024
The Canadian Food Inspection Agency (CFIA) has recalled a selection of plant-based drinks after discovering they could be contaminated with listeria.
CSFS Associate and Land and food systems professor Dr. Siyun Wang said while listeria isn’t as common as other food-borne bacteria like salmonella or E. coli, its mortality rate can be as high as 30 per cent.
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