From cooked rice to radon: Public health inspector shares words of caution – SteinbachOnline.com

Imagine eating a plate of rice and later battling severe stomach pains—what you might not know is that leaving your rice out at room temperature could be the culprit. Samarjeet Singh, a public health inspector, explains how simple food safety practices can prevent this and many other health risks. 

He says public education is an important part of his job with the Canadian Institute of Public Health Inspectors, noting that the wide range of responsibilities public health inspectors have, ranges from ensuring clean drinking water to monitoring food safety. 

Singh shares insights into his work, common misconceptions about the job, and offers valuable tips on food safety and radon exposure. 

“Public health inspectors touch almost every aspect of our lives,” says Singh. “From the air we breathe and the water we drink, to the food we eat and the places we work and play.” 

He explains that inspectors are responsible for enforcing public health legislation in various areas such as food safety, drinking water, communicable disease control, air quality, and even tobacco control. The role extends to inspecting healthcare facilities, daycares, and even special events. 

While many people associate public health inspectors with restaurant inspections, Singh stresses that the job is much broader.

Tips for food safety 

“Food safety is much more than just inspecting restaurants. It’s about ensuring that food is safe at every step, from production to consumption,” he says. Public health inspectors monitor food handling, storage, sanitation, and health practices not just in restaurants, but also in grocery stores, food processing plants, farmers markets, and even home-based food businesses. 

Singh explains that food safety begins with basic practices that everyone should follow. 

“The top two things I always tell food operators are proper handwashing and proper storage temperatures,” he says. 

Handwashing should be done with soap and warm water for at least 20 seconds, the length of time it takes to sing “Happy Birthday” twice. He also emphasizes the importance of keeping cold foods at or below 4°C and hot foods at 60°C or above.  

“The longer foods stay within that range (between 4°C and 60°C) is when there’s a greater risk for pathogens growth.”  

One common food safety issue Singh highlighted was the danger of cooked rice. 

“Cooked rice can be dangerous because of a bacteria called Bacillus cereus,” he says. Bacillus cereus is commonly found in uncooked rice and can survive the cooking process. If rice is left at room temperature for too long, the spores can activate, grow, and produce toxins. “These toxins are heat stable, meaning reheating the rice won’t destroy them,” Singh warns. Symptoms of poisoning from Bacillus cereus can include nausea, vomiting, and diarrhea, often occurring just hours after eating the contaminated rice. 

To prevent rice from becoming dangerous, Singh recommends cooling it rapidly if you plan to store leftovers in the fridge. 

He also suggests using techniques like ice baths to quickly cool rice or other foods before refrigeration.

What is radon and why is it dangerous? 

While food safety is a critical issue, Singh also wants to bring attention to another emerging public health topic: radon exposure. Radon is a radioactive gas that forms naturally from the decay of uranium in soil and rock. 

“It’s invisible, odorless, and tasteless, so it can accumulate in homes without anyone knowing,” Singh explains. Radon can pose serious health risks, particularly to the lungs. 

“Health Canada estimates that 16% of lung cancer deaths are linked to radon exposure, which makes it the leading cause of lung cancer in non-smokers,” Singh points out. 

Singh emphasizes the importance of testing homes for radon, particularly during the winter months when doors and windows are closed. 

“Winter is the best time to test for radon because homes have less natural ventilation, so it’s easier for radon to accumulate,” he says. He encourages homeowners to purchase radon test kits online, which are simple to use.  

According to Singh, if radon levels exceed 200 becquerels per cubic meter, homeowners should contact a professional to help mitigate the problem. While it’s impossible to prevent radon from entering a home entirely, Singh suggests that proper ventilation and professional remediation techniques can reduce exposure. 

“Radon enters homes through cracks in foundations,” he explains. “If the cracks deteriorate over time, radon levels can rise.” 

While this might sound alarming, Singh assures that with proper testing and remediation, the risks can be minimized. “Proper ventilation can help ensure the gas doesn’t accumulate inside,” he adds.

Information is important before a crisis occurs 

Singh reflects on the importance of prevention in public health. 

“The more you sweat in peace, the less you bleed in war,” he says, quoting a saying often attributed to Greek philosophers and military leaders. “Every inspection, every bit of education we provide, every preventative measure we take is about reducing the risk before it escalates into bigger issues.” 

Public health, as Singh demonstrates, is not just about reacting to crises but taking proactive steps to ensure the health and safety of everyone in the community. His advice on food safety and radon testing is a reminder that small actions can make a big difference in preventing health issues. 

-With files from Carly Koop