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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