19 May Environment
1. The research for this assignment requires you to use the University of Toronto library system to search for, and then use information from, peer-reviewed articles from the scientific literature. Information posted on websites, newspapers, magazines and even government websites, does not qualify as a suitable reference.
You can access the University of Toronto library search system:
https://onesearch.library.utoronto.ca/
2. When on this website, you can use the option of “Article search”, and then “scholarly”. These search terms will provide you with scholarly papers published by peer-reviewed journals (where the publication process involves the review of the paper by multiple peer researchers with the aim of publishing only reputable information). You will likely need to use specific search terms to find relevant papers.
What you need to research:
The specific nutrient and contaminant (or type of contaminant) for two food items that you have or could consume. Therefore, the food must be or must likely be available in Canada. Note that Canada imports many foods. Those foods must pass Canadian food safety regulations that are implemented through the Canadian Food Inspection Agency but their spot testing does not necessarily result in 100% compliance with regulations.
3. What you need to report:
• Food type 1: one or more nutrient(s), and one or more contaminant(s) that could be found or has been found in that food. You must cite one peer reviewed reference for each piece of information, e.g., two peer reviewed papers per food, with one for nutrients and one for contaminants (unless the paper cites evidence of both nutrient(s) and contaminant(s)).
• Repeat for Food type 2.
Thus, your report is likely to cite four peer-reviewed sources.
4. Format:
You can write in short, but complete sentences ending with an in-line citation as shown below:
“Some chocolate could contain the bacterial contaminants Salmonella, Escherichia coli (E. coli), or Enterobacteriaceae arising from insufficient hygiene (hand washing) practiced by food handlers in a study conducted in Brazil (Nascimento et al. 2015).”
Note that this sentence paraphrases the information presented by Nascimento et al., uses the correct formatting of the names of the bacterial species, and includes an in-line reference.
Reference:
Nascimento MS, EM Reolon, ARB Santos, VE Moreira, N Silva. 2015. Enterobacteriaceae contamination in chocolate processing. Food Control 47: 291-297. This is a suggested but not mandatory referencing style.
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