3 results match your criteria: "University of Utah Rocky Mountain Center for Occupational and Environmental Health[Affiliation]"
Sci Total Environ
November 2021
Brigham Young University, Department of Plant and Wildlife Sciences, 4105 LSB, Provo, UT 84602, USA. Electronic address:
Mid-20th century mining in Naabeehó Bináhásdzo (Navajo Nation) polluted soil and groundwater with uranium and arsenic. The Diné and other indigenous residents of this region use groundwater for drinking, livestock, and irrigation, creating a serious environmental health risk. Currently, many individuals and communities on the Navajo Nation must purchase and transport treated water from hours away.
View Article and Find Full Text PDFClin Toxicol (Phila)
April 2014
University of Utah Rocky Mountain Center for Occupational and Environmental Health, Salt Lake City, UT , USA.
Context: Diisocyanates have been associated with respiratory and dermal sensitization. Limited number of case reports, and a few case studies, media, and other references suggest potential neurotoxic effects from exposures to toluene diisocyanate (TDI), 1,6 hexamethylene diisocyanate (HDI), and methylene diisocyanate (MDI). However, a systematic review of the literature evaluating the causal association on humans does not exist to support this alleged association.
View Article and Find Full Text PDFJ Environ Health
May 2005
University of Utah Rocky Mountain Center for Occupational and Environmental Health, Salt lake City, Utah 84108, USA.
The Centers for Disease Control and Prevention (CDC) have stated that poor personal hygiene is the third most commonly reported food preparation practice contributing to foodborne disease and h further claimed that contaminated hands may be the most important means by which enteric viruses are transmitted. The study reported here compared the effectiveness of traditional (lecture/video) training with that of traditional training that provided an added active (hands-on) component for the retention of handwashing procedures two weeks after the initial training. Sixty-six food handlers attending training courses were included in the study.
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