ENVIRONMENT AND HEALTH

DEFINITION

Environment:
anything surrounding us that can affect health

Environment sanitation
Properties and requisites of a clean environment

Environment health
protection of human health from hazards from the environment

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

COMPONENTS OF ENVIRONMENTAL SANITATION

1. 2. 3. 4. 5. 6. 7.

Town planning Sanitary housing Ventilation and air sanitation Water sanitation Waste disposal Vector and rodent control Food sanitation

TOWN PLANNING

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.

SANITARY HOUSING

BR
1. 2. 3. 4. 5. 6. 7. 8.

At site far from industrial areas, volcanoes & river floods. Quiet and clean. Made of strong, safe material Adequate ventilation and air sanitation Sanitary water supply Sanitary sewage disposal Privacy(separate house for each family & separate rooms for individuals) Adequate lighting Safe home and electrical appliances

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

Hazards of slum areas

Increased

disease and death from communicable

disease Increased accidents Increased social problems Psychological problems

VENTILATION & AIR SANITATION

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

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

NATURAL CORRECTION OF UNSANITARY AIR

1.

2.

3.

Wind and air movements cause dilution of substances Plants and trees give O2 and absorb CO2 through photosynthesis Rain dissolves gases and fumes settles down in suspended dust.

Unsanitary air

physical

chemical

biological

Temp Humidity Pressure UV, IR Radiation Noise Microwave

CO,CO2, O3 O2 SO2 NO Lead, mercury Hydrocarbons Benzene Asbestos

Bacteria Viruses Fungi Moulds pollen

WATER SANITATION

NATURAL WATER SUPPLIES

Surface water Underground water Rain water Spring Sea water

PURIFICATION OF WATER
Large scale 1) Water intake 2) Coagulation-sedimentation 3) Filtration 4) Disinfection 5) Distribution Small scale 1) Boiling 2) Filtration

3) Disinfection

RURAL WATER SUPPLY

River water Shallow wells Deep wells Advantages

Disadvantages

Deep water is clear Not tasty Free from bacteria but pollution is possible through cracks or leakage through pipes

Excess chemicals : Dental florosis (excess fluorin) Methaemogoblinemia (excess nitrates)

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

WATER POLLUTION
Def : water pollution is any physical, biological, chemical changes in water quality that adversely affects living organisms (man, animal and 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 sources that cause epidemic. Increase the amount of chlorine added to the water then neutralize the excess

SANITARY WASTE DISPOSAL

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 Nuisance Injuries Radiation hazards Chemical n metal poisoning

Physical and chemical hazards

SOLID WASTE DISPOSAL

Open dump Landfills Incineration Recycling Reuse Reduction Fermentation

LIQUID WASTE DISPOSAL

Urban By dilution By treatment

Rural Latrine cesspits

Screening Sedimentation

Sludge- lagooning
- slude digestion - sludge pressing

Scum Effluent

HAZARDOUS & TOXIC WASTE DISPOSAL

Controlling and managing hazardous wastes
a) b)

Produce less Convert to less hazardous substances

a) b) c) d)

Physical treatment Incineration Chemical processing Biological ttt Retrievable storage Secure landfills

c)

Permanent storage
a) b)

RADIOACTIVE WASTE MANAGEMENT

Methods of disposal Bury it deep underground Dump it into the deep oceans Change it into harmless or less harmful isotopes

Waste disposal

Less hazardous wastes

Hazardous wastes

Solid

Liquid

-Produce less -Conversion -Permanent storage

Open dump Landfill Incineration Recycling Reuse Reduction Fermentation

Urban

Rural

Dilution in sea TTT : sludge, scum, effluent

Latrine Cesspits

INSECT AND RODENT CONTROL

CONTROL OF INSECTS
i.

ii. iii. iv. v. vi. vii.

Eradication of breeding places through clean environment conditions. Application of insecticides Personal cleaning and bathing Screening of windows Electric shock lamps Mechanical killing Repelling cream

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

FOOD SANITATION

REQUIREMENTS (CRITERIA) OF SOUND FOOD

1. 2. 3. 4. 5. 6.

Safe food Pathogenic organisms & parasites Bacterial exotoxins Toxic chemicals Poisonous metals Natural poison Radioactive contamination Retains its natural quality
Normal physical and chemical properties, not spoiled nor adulterated. Acceptable odor & shape.

MEASURES OF FOOD SANITATION

Sanitary public food establishment

Should be licensed and periodically inspected

Food articles and utensils

Made of safe material. Kept always cleanand protected from pollution and insects

Foodstuff and food products

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

Food handlers

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

DISEASE TRANSMITTED BY FOOD

Bacterial enterica basillary dysentery GE food poisoning Cholera Brucellosis TB diphteria intestinal anthrax

Viral Poliomyelitis Infective hepatitis

Parasitic Amoebic dysentery Ascariasis T.saginata & t. solium Tricenella spiralis Heterophys Hydatid Fasciola hepatica Enterobius(oxyuris) Giardia lambia

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

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. 2. 3. 4. 5. 6.

Addition of water Addition of preservatives Addition of sodium bicarbonate Addition of starch, sugars and or coloring Skimming extraction of fat Mixing milk of different animal species

HOW TO PRODUCE SAFE MILK?

I.

At the farm: Dairy animals : healthy, veterinary care(immunization), no milking of diseased animals Animal shed fulfill sanitary requirement Milking : in special room clean with safe water supply, personnel must be licensed, utensils must be properly cleansed and disinfected. Milk is kept in celan firmly covered cans to be transported in cooled cars 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

II.

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

Pasteurization

Boiling

Process of heating milk for a certain temp and time, then rapid cooling, this is enough to destroy all apthogens which mat be present Does not change taste and nutritive value Methods : - the high temp : milk is heated to 75c
for 15-20sec then rapidly cooled to 4c and kept at this temp until consumed - holding method : milk is heated to a temp of 62c for 30mins then cooled rapidly to below 10c and kept at this temp until consumed.

1.

Raw milk is heated to boiling point which destroys all pathogens and saprophytes Simple but affects taste & nutritive value :
Precipitates some proteins calcium and phosphates Forms big, less digestible fat globules Destroys vit C and vit B Cause caramelization

2. 3. 4.