HANDOUT ON SANITATION

FACULTY OF PHARMACY
SY. 2011-2012


Control of environment
Environmental sanitation- the control of all those
factors in mans physical environment which exercise
or may exercise deleterious effect on his physical
development, health and survival.
! Include public health activities in housing,
water sanitation, vector and vermin control,
occupational health, radiation and accident
hazard control
Housing sanitation sanitation of building used for
human habitation. Poor housing contributes to ill
health
A. Acceptable house must:
1. Satisfy fundamental physiologic
needs thru:
a. Adequate space at least 50 sq. ft.
per person for the bedroom
b. Adequate exhaust and ventilation:
Temperature 20- 25
O
C
Air movement 15-25 ft/min
Lighting 50-80%
c. Lighting intensity of illumination
vary with activity, at least 100 ft.
candles for reading
d. Noise not more than 30 decibel
e. Water supply for domestic use:
15-20 gals per capita per day
f. Sanitary toilet facility
g. Vermin control
h. Food storage
i. Fire protection proper electric
wiring, refuse disposal, two exits
j. Protection against accidents




2. Satisfy fundamental psychological
needs thru:
a. Privacy- for sleeping, dressing
b. Cleanliness and presence of
conveniences
c. Provision for normal family life
d. Provision for normal community life
B. Characteristics for substandard housing:
1. water supply none or contaminated: in
city source is outside the house
2. toilet- none or shared with other
families; in city toilet is outside dwelling
3. bathroom none or shared or outside
4. overcrowding especially in sleeping
room
5. lack of dual exit
6. insufficient window area
7. serious disrepair or deterioration of
house
Water sanitation single most important preventive
measure against disease. More filtration of water
reduces mortality not only of water-borne disease but
also mortality from other diseases (Mills-Riencke
Phenomenon)
A. Examination of water
1. Field survey to assess the situation of
the watershed
2. Laboratory analysis for potability of
water
a. Physical turbidity, color, taste,
odor
b. Chemical pH, alkalinity, total
solid, chlorides hardness, iron
c. Bacteriological the most important
single test, presence of cooling
indicates fecal contamination
d. Biological microorganisms
responsible for bad odor and taste
e. Radiological done only for water
receiving wastes from nuclear
installations or radio-isotope lab
B. Water purification
1. Household treatment boiling, filtration,
chemical disinfection, storage
2. Public water supply
a. Basic: coagulation, sedimentation,
filtration, disinfection
b. Others: aeration, softening,
fluoridation residue chlorine = 0.1
ppm to insufficient bacteriological
safety
c. Well major water supply in rural
areas; should be located higher
than and at a distance (100ft) from
sources of pollution; should be
constructed only in places with
sandy loam and not in clay or
limestone
d. Distribution part of urban water
system; must be adequate and well
maintained to avoid water
contamination and wastage
e. Pollution impairment of physical,
chemical and bacteriological
qualities of water
Contamination presence of
deleterious chemicals and or
microorganisms in water
Sewage and Excreta should not:
1. Contaminate drinking water, water used for
culture of shellfish and marine life and for
recreational purposes
2. Contaminate soil to prevent spread of
intestinal parasites
3. Be accessible to flies, insects, rodents
A. Qualities of good toilet
1. Sanitary
2. Simple and easy to construct
3. Economical and durable
4. Accessible and acceptable to users
5. Easy to maintain
6. Provide protection and privacy
B. Recommended systems for excreta disposal
1. Rural areas - water sealed sanitary pit
privy
2. Suburban septic tank system
3. Urban sewerage system, separate
type
a. Cathole
b. Straddle trench
c. Antipolo type
d. Bored hole
e. Chemical toilet
f. Pali system
g. Overhung latrine
h. Oxidation pond
C. Sewage treatment processes:
1. Separation of large solids
2. Sedimentation and anaerobic
decomposition
3. Aerobic decomposition
4. Disinfection
D. Final decomposition of the effluent:
1. Dilution in body water
2. Land (surface or subsurface irrigation)

Refuse solid and semisolid other than excreta;
handling covers
1. Storage in garbage cans with tight
cover
2. Adequate collection in trucks with
cover
3. Proper disposal

A. Individual disposal
Burying
Burning
Animal feeding
Composting
Garbage grinding
Dumping on land or water
B. Community disposal
Sanitary landfill
Incineration
Composting
Dumping
Control of Air pollution
Air pollution introduction into the atmosphere of
substance injurious to health and relatively harmless
substance in such quantities that they may create a
nuisance
A. General effects of air pollution
1. Damage to health
2. Irritation of eye, ear, nose, throat
3. Damage to plants and animals
4. Objenctionable odor
5. Reduced visibility which may cause
accidents
6. Damage to building, clothing
B. Sources of air pollutants
1. Motor vehicles
2. Industries
3. Power plants
4. Burning of refuse
5. Fires and volcanic eruptions
6. Radioactive explosions
C. Factors favoring air pollution
1. High population density
2. Prevalence of heavy industries
3. Temperature inversion
4. Humid, warm, slow-moving air
5. Mountain around a valley
D. Prevention of air pollution
1. Minimize production of waste
2. Remove waste at source by filters,
collectors
3. Discharge waste into air through high
stacks
4. Proper zoning in town planning
5. Build plants in elevated places and or
near extensive water surfaces
Food and milk sanitation
A. Objectives of food sanitation
1. To insure consumption of safe and
wholesome food (prevention of food
borne infection and food poisoning)
2. To prevent sale of food offensive to
purchaser or of inferior quality
(prevention of adulteration)
3. To reduce spoilage and wastage of food
B. Types of food-borne disease
1. Food borne infections caused by living
organisms such as bacteria, viruses,
parasites
2. Food poisoning or intoxication caused
by bacterial toxins, chemicals or natural
occurring poisons
C. Food technology for preservation
1. Drying, dehydration and evaporation
2. Refrigeration at 0-4
O
C
3. Cooking, boiling, sterilization
4. Smoking
5. Radiation
6. Addition of preservative
7. Salting
8. Pickling or souring
9. Sugaring
10. Canning
D. Essential of food establishments sanitation:
1. Health food handlers
2. Safety of foods and drinks
3. Adequate clean water
4. Laboratory facilities
5. Sanitary toilet
6. Adequate lighting and ventilation
7. Adequate food storage and refrigeration