4TH YEAR COMMED Environment and Health

8/3/2019 4TH YEAR COMMED Environment and Health

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ENVIRONMENT AND HEALTH


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DEFINITION

Environment:anything surrounding us that can affect health

Environment sanitationProperties and requisites of a clean environment

Environment health

protection of human health from hazards from the environment


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ENVIRONMENTAL HEALTH HAZARDS

Physical radiation, temp, noise, vibration, pressure.

Biological fungi, parasites, bacteria, toxins.

Chemical heavy metals, pesticides, solvents. Psychological problems with family n friends

Accidents floods, volcanoes, storms


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TOWN PLANNING


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BASIC REQUIREMENT

Divided into industrial, commercial and

residential area. Inhabitant area must be far

from industrial to avoid hazards from gas and

fumes.

They must be wide streets, parks, gardens or

green area between houses.

Presence of health services and other

municipal services.


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BR

1. At site far from industrial areas, volcanoes & riverfloods. Quiet and clean.

2. Made of strong, safe material

3. Adequate ventilation and air sanitation4. Sanitary water supply

5. Sanitary sewage disposal

6. Privacy(separate house for each family &

separate rooms for individuals)7. Adequate lighting

8. Safe home and electrical appliances


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SLUMS

Narrow courts and streets, densely populated

with poor housing and unsanitary environment.

Found in big towns due to:Overpopulation problem

High house renting

Migration from rural areas to town

Illegal construction of houses without sanitary

water supply or sewage disposal


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Hazards of slum areas Increased disease and death from communicable

disease

Increased accidents Increased social problems

Psychological problems


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VENTILATION & AIR SANITATION


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Ventilation :

Providing and/or removing air from confined place

by natural or artificial means

Air sanitation

Quality or quantity of air components that can

affect health


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SANITARY REQUIREMENTS OF AIR

Air must be of optimum cooling power : means

the readiness of continuous flow of heat loss

from the body. This is governed by :

Temp

Humidity

Movement

Air must be of good quality


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NATURAL CORRECTION OF UNSANITARY

AIR

1. Wind and air movements cause dilution of

substances

2. Plants and trees give O2 and absorb CO2through photosynthesis

3. Rain dissolves gases and fumes settles down

in suspended dust.


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Unsanitaryair

biological

Bacteria

Viruses

Fungi

Moulds

pollen

chemical

CO,CO2, O3

O2

SO2

NO

Lead, mercuryHydrocarbons

Benzene

Asbestos

physical

Temp

Humidity

Pressure

UV, IR

Radiation

Noise

Microwave


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WATER SANITATION


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NATURAL WATER SUPPLIES

Surface water

Underground water

Rain water Spring

Sea water


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PURIFICATION OF WATER

Large scale Small scale

1) Water intake 1) Boiling

2) Coagulation-sedimentation 2) Filtration

3) Filtration3) Disinfection

4) Disinfection

5) Distribution


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RURAL WATER SUPPLY

River water

Shallow wells

Deep wells

Advantages

Deep water is clear

Not tasty

Free from bacteria butpollution is possiblethrough cracks orleakage through pipes

Disadvantages

Excess chemicals :

Dental florosis (excess

fluorin) Methaemogoblinemia

(excess nitrates)


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STANDARDS OF POTABLE WATER

Physical standard

Odorless, colorless, clear

Chemical standard pH is neutral or slighly alkaline

A moderate degree of *hardness

Bacteriological standard

No ova, cysts and parasites


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WATER POLLUTION

Def : water pollution is any physical, biological, chemical changes inwater quality that adversely affects living organisms (man, animaland fish) or make water unsuitable for desired users.

Important sources of water pollution

Biological (bacteria, viruses, parasites) Water soluble inorganic chemicals (acids, salts, mercury, lead)

Oxygen demanding wastes

Organic chemicals (pesticides n oils)

Sediment or suspended matter

Radioactive isotopes

* Control of water borne epidemic is by control of the water sourcesthat cause epidemic. Increase the amount of chlorine added to thewater then neutralize the excess


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SANITARY WASTE DISPOSAL


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Types of waste

Liquid and solid

Hazards of waste

Breeding of insects and rodents

Spread of infection Flies and mosquitoes

Pollution of waste disposal to sea

Exposure to scavengers

Physical and chemical hazards Nuisance Injuries

Radiation hazards

Chemical n metal poisoning


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SOLID WASTE DISPOSAL

Open dump

Landfills

Incineration Recycling

Reuse

Reduction Fermentation


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LIQUID WASTE DISPOSAL

Urban

By dilution

By treatment

Screening

Sedimentation

Sludge- lagooning

- slude digestion

- sludge pressing

Scum

Effluent

Rural

Latrine

cesspits


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HAZARDOUS & TOXIC WASTE DISPOSAL

Controlling and managing hazardous wastes

a) Produce less

b) Convert to less hazardous substances

a) Physical treatmentb) Incineration

c) Chemical processing

d) Biological ttt

c) Permanent storage

a) Retrievable storage

b) Secure landfills


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RADIOACTIVE WASTE MANAGEMENT

Methods of disposal

Bury it deep underground

Dump it into the deep oceans Change it into harmless or less harmful

isotopes


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Wastedisposal

Lesshazardous

wastes

Solid

Open dump

Landfill

Incineration

Recycling

Reuse

Reduction

Fermentation

Liquid

Urban

Dilution in sea

TTT : sludge,scum, effluent

Rural

Latrine

Cesspits

Hazardouswastes

-Produce less

-Conversion

-Permanent storage


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INSECT AND RODENT CONTROL


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CONTROL OF INSECTS

i. Eradication of breeding places through cleanenvironment conditions.

ii. Application of insecticides

iii. Personal cleaning and bathing

iv. Screening of windows

v. Electric shock lamps

vi. Mechanical killing

vii. Repelling cream


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CONTROL OF RODENT

Rat control (elimination of breeding places)

Modern town building demolishes slum.

Building made of concrete

Nile banks covered with stones or cement

Sanitary disposal refuse, garbage and food

wastes. Sanitary sewage drainage system.

Depriving food of rats

Destruction : trapping, poisoning, fumigation


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FOOD SANITATION


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REQUIREMENTS (CRITERIA) OF SOUND

FOOD

Safe food

1. Pathogenic organisms & parasites

2. Bacterial exotoxins

3. Toxic chemicals

4. Poisonous metals

5. Natural poison

6. Radioactive contamination

Retains its natural quality

Normal physical and chemical properties, not spoiled noradulterated. Acceptable odor & shape.


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MEASURES OF FOOD SANITATION

Sanitary public food establishment

Should be licensed and periodically inspected

Food articles and utensilsMade of safe material. Kept always cleanand protected from pollution

and insects

Foodstuff and food products

physical, chemical and biological safe food and regularly inspected andsampled for quality.

Food handlers


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MEASURES FOR FOOD HANDLERS

(SANITARY REGULATIONS OF FOOD HANDLERS)

Pre-employment examination (clinical & lab)

Clinical : skin(staph, scabies) & chest (TB) exam

Lab : urine, stool, smears, cyst, *swabbing throat & nose

Health education

Supervision at work & screening of suspected

cases of disease & recording attendance to

investigate the cause of absenteeism

Periodic examination & booster TAB vaccination


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DISEASE TRANSMITTED BY FOOD

Bacterial Viral Parasitic

enterica

basillary dysentery GE

food poisoning

Cholera

Brucellosis

TB

diphteria intestinal anthrax

Poliomyelitis

Infective hepatitis

Amoebic dysentery

AscariasisT.saginata & t. solium

Tricenella spiralis

Heterophys

Hydatid

Fasciola hepatica

Enterobius(oxyuris)Giardia lambia


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MILK SANITATION

>IMPORTANCE OF MILK SANITATION

Popular food and regularly consumed

A ready made food & needs no cooking

Used in dairy products

Exposed to contamination by human or man

Takes a long way from farm to consumer

Easily adultered

Milk is a good medium for growth of microbs Easily contaminated during pooled with other

sources from different farms

Supervision of milk is difficult


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ADULTERATION OF MILK

Def: change of the normal composition & constituents of milk through

extraction and/or addition. It affects the nutritive value of milk and may

cause health hazards including infection.

Examples of adulteration :1. Addition of water

2. Addition of preservatives

3. Addition of sodium bicarbonate

4. Addition of starch, sugars and or coloring

5. Skimming extraction of fat

6. Mixing milk of different animal species


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HOW TO PRODUCE SAFE MILK?

I. At the farm:

Dairy animals : healthy, veterinary care(immunization), no milkingof diseased animals

Animal shed fulfill sanitary requirement

Milking : in special room clean with safe water supply, personnelmust be licensed, utensils must be properly cleansed anddisinfected. Milk is kept in celan firmly covered cans to betransported in cooled cars

II. The dairy

Sanitary clean place and licensed Personnel licensed food handlers

Clarification of milk to remove foreign matters and pasteurized

Mechanical filling in sterile sealed bottle or sacs


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III. Distribution of milk

By sanitary retail shops where milk is kept

refrigerated

IV. At home

Pasteurized milk must be kept cool in

refrigerator until consumed

Raw milk should be boiled and then cooled


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Process of heating milk for acertain temp and time, thenrapid cooling, this is enoughto destroy all apthogenswhich mat be present

Does not change taste andnutritive value

Methods :

- the high temp : milk is heated to 75cfor 15-20sec then rapidly cooled to 4c

and kept at this temp until consumed

- holding method : milk is heated to a tempof 62c for 30mins then cooled rapidly tobelow 10c and kept at this temp untilconsumed.

Raw milk is heated to boilingpoint which destroys allpathogens and saprophytes

Simple but affects taste &nutritive value :

1. Precipitates some proteins calcium andphosphates

2. Forms big, less digestible fat globules

3. Destroys vit C and vit B

4. Cause caramelization

Pasteurization Boiling

4TH YEAR COMMED Environment and Health

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