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8/10/2019 Env Health
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ENVIRONMENTALHEALTH
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introduction
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Man Environmental relationship
Disease vectors
Food Water and waste water
Air
Solid waste
Housing
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DEFINITION E H is concerned with those forms oflife, substances, forces, and
conditions in the surrounding of manthat may exert an influence on manshealth and well being.
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MAN-ENVIRONMENTALRELATIONSHIP
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The enviromental system
MANSACTIVITIES
ENVIORONMETAL
HAZARDS
LIFESUPPORT
REDUCES ANDWASTES
Air, Water,Food, Shelter
Solids, Liquid,Gases
Home, Work,
Recreation,Transpotation
Biological,Chemical,Physical,Psychological,
Sociological
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Environmental hazardsBIOLOGICAL :
CHEMICAL :
PHYSICAL :
PSYCHOLOGICAL : SOCIOLOGICAL :
Animal, Insect,Microbiological
Poison and toxin,Allergens,Irritations,
Vibration,Radiation, Forcesand Abrasion,Humidity
Stress,Boredom,Anxiety,Discomfort,Depression
Overcrowding,Isolation
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PRINCIPLES OF CONTROL OFENVIRONMENTAL HAZARDS
ISOLATION
SUBSTITUTION
SHIELDING
TREATMENT
PREVENTION
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Isolation
Isolation protect man from epidemicsbefore the rise of cities and the
mobility populations.
Natural waters remote from humanhabitation may be safe to drinkbecause no source of disease
organisms exists.
Populations remote from mosquitobreeding area are not subject to
mosquito borne disease
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Substitution
Substitution is frequently a low cost,easily applied, completely effective
method of environmental control.
A simple application is the substitutionof a harmless cleaning fluid for a toxic
one.
The substitution of degradabledetergents for non degradabledetergents.
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Shielding
Shielding is the use of barriers forprotection while a person remains in
relatively close proximity to the
hazard.Safety glasses and protective clothingare personnel measures which may be
employed
Screening for the exclusion of themosquitoes and flies and heat shields
are other example.
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Treatment
Environmental treatment methods,which may be used in conjunction withdilution or dispersion of contaminating
substances or prophylaxis, include (1)destruction, (2) conversion, (3)
removal, and (4) inhibition.
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Treatment(1)Complete destruction is applicable
particularly to biological hazards.Boiling and cooking employ heat to kill
microorganisms.
Autoclaving employs heat andpressure.
Microorganisms may also be killed byoxidation using chlorine or a similar
substance.
Other chemicals are used asdisinfectants, algacides, fungicides,bactericides, pesticides, larvicides,
rodenticides, etc
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Treatment
(2) Conversion of harmful substancesto less harmful usually involves
chemical or biochemical processes.
Strongly acid and strongly alkalineliquid wastes may be mixed together
in a way to neutralize each other.
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Treatment
(3) Removal of harmful substancesfrom water and air may be
accomplished by a variety of
methods.Sedimentation and filtration result in
the removal of solid particle.
Chemicals may causes coagulation andprecipitation for removal of solublesubstances and as aids to
sedimentation.
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Treatment
(4) Inhibition may be used where anenvironmental threats exist, but itseffects may not materialize or may
be minimized by environmentalintervention.
pH controls or the addition of salt orsugar may be used in food
preservation.
Refrigeration may inhibit the growthof bacteria and the production of
toxins.
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Preventive
Minimizing exposure throughrestriction of activities,
immunization against disease and
the use of prophylactic agents mayavoid infections and, as such, aremeasures which may be used to
avoid the effects of environmental
hazards.
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Disease vectors
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Mosquito Flies
Cockroaches Spiders Ticks
Bedbug Rodents
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vector The term vector is used to denote acarrier of disease organisms. Thevector may purely mechanical, as inthe case the housefly in the spreadof enteric organisms, or biological, inwhich instance the disease organism
multiples or undergoes change thevector, as in the case of developmentof malaria parasites in anophelinemoscquitoes.
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Mosquito Mosquito are small, fragile, two wingedinsects that belong to the family Culicidae.
Their distribution worldwide, and several
hundred different species of mosquitohave been described. They are not only very annoying pest, but
are known carriers of human and animaldiseases.
Mosquitoes pass through four stages intheir development; egg, larva, pupa, andadult.
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Mosquito Some mosquitoes feed on mammalianand other animal hosts, while others
feed on fruits and plant nectars. Onlythe female mosquito has mouthpartsdevelop for bloodsucking andtherefore is the known or suspectedvector of a number of humandiseases, including malaria, yellowfever, dengue, and encephalitis.
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Mosquito surveillance Mosquito population surveys areconducted to determine the species,
abundance, and seasonal variations. The information gathered from these
surveys maybe used to guide control
operation. Whether adult, larvae, andegg surveys are made is dependentupon the purposes of the survey.
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Mosquito surveillance Adult mosquitoes may be collected innatural or artificial resting places,
various collection devices or in bitingcollection.
Mosquito larvae surveys are
conducted to determine the extentof mosquito breeding and to helpguide mosquito control efforts.
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Flies Flies belong to order Dipteria andcharacterized by one pair of wings. Theyundergo complete metamorphosis: egg,larva, pupa, and adult.
Domistic flies have been incriminated ascarriers of typhoid fever, enteric disease,
parasitic worms. Biting flies can carrydisease such as tularemia, and anthrax. Flylarva may invade tissues and causes acondition known as myasis.
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Cockroaches Cockroaches are insects belonging tothe family Blattidae. Their life cycle
consist of three distinct stages: egg,nymph, and adult.
Cockroaches can serve as mechanical
carriers of diarrhea, dysentery,typhoid, and polio virus.
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Spiders Spiders are not considered diseasevectors, because they do not actually
carry pathogens. Bite from spiders can cause illness
and, some cases, death due to the
venom.
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Ticks Ticks and mites are oval parasitesthat belong to the order Acarina.
Tick carry a number of diseaseorganisms, such as Rocky Mountainspotted fever, Colorado tick fever,
tick relapsing fever, and Tularemia.
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Bedbugs Bedbugs, cimex lectularis, are true insectsand have a cosmopolitan distribution. Thelife cycle consists of the egg, nymph, andadult stages.
Bedbugs hide in cracks and crevices duringthe day and usually feed at night.
The bedbugs is a severe nuisance and someindividuals are sensitive to their bites.
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Rodents
There are three species of domesticrodent are considered to be of publichealth importance:
Rattus norvegia (Norway rat) Rattus rattus (Roof rat) Mus musculus (House rat)
They serve as reservoirs of severalimportant human diseases such asleptospirosis, salmonellosis, and ratbitefever.
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Rodents
They are also hosts for the fleas andmites that are vectors of plaque,
rickettsiapox, and murine typhus. They also cause considerable
economic loss and damage by
destroying and contaminatingfoodstuffs and other materials.
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Rodents
Surveillance 1. determine the species andpopulation densities of domestic rats
2. determine the frequency ofoccurance or rat infestations, ratharborages, and food sources,
3. develop an appropriate rat controlprogram in accordance with thesefindings.
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Rodents
control An effective rodent control should beconducted on a communitywide basis,judicious use of rodenticides, citicizenparticipation, make environmental lessattractive to rats, demolition ofsubstandard housing, rebuilding storm andsanitary sewers, improving garbagestorage, collection, and disposal; daily
cleaning animal shelter, removal of rodentharborage. Rodent control has to coordinated through
several community agencies and mustresult in a change in citizens attitude
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Food
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Man needs food as a source of energyfor performing work and as source or
raw material with which carry out theprocesses of procreation and tissuebuilding, that he is able to survive,grow, and propagate.
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Food preservation 1. Moisture-Solids balance 2. Controlled Microbial Action
(Fermentation)
3. Chemical addition 4. High temperature treatment 5. Low temperature treatment 6. Freeze drying
7. Ionizing radiation
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Food preservation 1. Moisture-Solids balance: dehydration,sugaring, and salting.
2. Controlled Microbial Action
(Fermentation): Foods are inoculated withmicroorganisms for purpose of producing aparticular food product and to prevent itsspoilage.
3. Chemical addition : a foreign chemicaladded to the food during processing,smoking, curing and pickling, preservativesantioxidants, moisture control, ph control,physiological control agents.
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Food preservation 4. High temperature treatment: foodpreservation for canning.
5. Low temperature treatment: food
preservation for freezing raw material. 6. Freeze drying: the drying of substance
from the frozen state. 7. Ionizing radiation : were economy in
operation.
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Nutrient Losses in Food
handling, processing, storage Most food contain their maximumnatural content of nutrientingredient at the point of harvest.The longer the period of time fromthis point and the more severe ofhandling, thermal treatment, and
processing, the greater the tendencyfor the nutrient content to decrease.
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Nutrient Losses in Food
handling, processing, storage In heat processed for canning, 75-90%retention for vit A, E, folic acid, niacin,pyridoxin, and ribobflavin; 35% withthiamin.
In cooking process, B1 losses in beans andcarrots 25%, nearly 90% is lost after 1hour.
In protein product such as roast beef,
lamb, and fish; vit B1, B2 losses araoud40%
Long storage; tend to be detrimental tonutrient content.
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Toxic effects of
microbial action in food Stapylococcus Clostridium botolinum
Aspergillus Salmonella
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Toxic effects of
microbial action in food Stapylococcus :cause of a large percentageof food intoxication, 75-90% to allreported food poisoning outbreaks.
Clostridium botolinum: requires low-acid,anaerobic condition, can produce toxin attemperature as low as 380F. By the time
symptoms appear, treatment is difficult.CFR is 60-80%.
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Toxic effects of
microbial action in food Aspergillus : peanuts are known to becomecontaminated by aspergilli, there is apossibly that it might be a problem for
man (aflatoxin). Salmonella : has been isolated from meats,
baked goods, milk and milk products,
vegetables, dry coconut, cocoa, and others.
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Spoilage Problems Microbial contamination in freshfood
Microbial contamination in preservedand prepared food
Helminth contamination
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Spoilage Problems Microbial contamination in fresh food :Fish live at relatively low temperaturesand therefore contain potent enzymesystems. Fresh fish have a brightirridescent coating, very little slime, deepbright red gills, and bright eyes with blackpupils and highly transparent cornea.Spoiled fish loses its irridescent
appearance, has a thick slime coating, agreyish brown gills, and shows sunken eyeswith opaque cornea. Its odor turns to aputretactive (H2S) type.
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Spoilage Problems Microbial contamination in preservedand prepared food : can stem fromimproper storage temperature forfood containing viable vegetablesmicroorganisms, from failure ofpackaging material to protect
products from environmentalcontamination.
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Spoilage Problems Helminth contamination : thepresence of higher parasitic forms as
infestations capable of transfer toman, can be a serious food problemof public health. The more commonworms are tapeworms (cestodes) androudworms (nematodes).
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Nonmicrobial Food toxins Plant poisons Seafood poisons
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Plant poisons: goitrogens, estrogens,lathyrus, hemagglutinins, hydrogen
cynide, antivitamins and antienzymes,cholinestrase inhibitors, flavorings,gossypol.
Seafood poisons: major problem inJapan. More common toxic fish arepuffers, the mucus and flesh of some
lampreys, moray eel flesh.
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Food additives Intentional additives Incidential additives
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Intentional additives:Nutritional supplements (vitamin A, D,
amino acids, and mineral Fe, Mg);Color modification ( to make food,sausages, more attractive and must beedible, safe, and appropriately tested);
Flavoring compounds (the major use ofchemical additive in food, sodium chlorideand sugar are natural agent, methylanthranilate (grape) or benzaldehyde
(cherry) are synthetic).
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Incidential additives:Processing aids, often chemical
agent such as chelating agents areused to avoid the problem of metalion interference with food nutrient
and color.Sulfur dioxide, is used to fumigatedried fruit and to act an antienzymefactors. SO2 tends to destroy the Bcomplex vitamins.
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Sanitary consideration in
food handling Premises maintenance Plant location, construction, and
equipment design Food services operations
P i i t th
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Premises maintenance:the assuranceof a safe whole some food supplybegins with general appearance andhousekeeping around the foodestablishment. Neat, well orderedgrounds, clean uncluttered exteriors,
clean floors, walls, and windows,adequate washrooms, well maintainedeating facilities and offices- allfacilities the importance placed on
sanatation by the management.
Pl t l ti t ti d
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Plant location, construction, andequipment design: the location andconstruction of food processingfacilities should minimize thepossibility of environmentalcontamination. Generally,
construction and lighting should besuch as to permit easy inspection andcleanability, and to prevent theaccumulation or introduction of
undesirable contaminants.
F d i ti i
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Food services operations: use iscatering commissaries, cafeteria,
vending machine, or restaurants,generally requires regulation underone or more codes.
Usually this plans must show layout,arrangement, and constructionmaterial of food preparation areas,plus any alteration or addition tothese areas before any work begun.
P d h
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Waste Production in the
Food Processing Industry Stockyard wastes Barnyard wastes
Fishery wastes Dairy wastes
Fruit and vegetables wastes
Fermentation wastes Processing plant wastes