CPHM: Environmental Health Flashcards
A branch of public health devoted to
preventing illness through managing the
environment and changing people’s
behavior to reduce exposure to
biological agents of disease and injury
Environmental Health
Practice covers the assessment, correction, control and prevention of environmental elements that can adversely affect the human health
Environmental Health
related to poverty
and insufficient development
Tuberculosis
Malaria
Dengue
Schistosomiasis
Filariasis
Traditional Hazard
related to rapid
development that lack of health and
environment safeguards
Communicable Disease
SARS/COVID-19
Avian Flu
HIV/AIDS
Non-Communicable Disease
Hypertension
Diabetes
COPD
Modern Hazard
The control of every factors in the physical environment such as water, air, soil,
excretal and food as well as insect/rodent, chemical, solid and liquid wastes
which have a significant effect on the physical development, health and survival
Environmental Sanitation
The ultimate objective is to improve the way of
the Filipinos by directing public health services
towards the protection and promotion of the
health of our people.
Environmental Sanitation
IMPORTANCE OF ENVIRONMENTAL SANITATION
It promotes health
It prevents disease transmission
It eliminates breeding places of the insects and rodents that carry germs
It improves the quality of life
It protects the environment from pollution
Goal of Environmental Sanitation
● Water sanitation
● Food sanitation
● Community waste management
● Rodent control
● Vector control
● Air pollution control
● Occupation health
● Radiologic health
● Sanitary housing
● Disaster management
a prime necessity and a basic need for the existence
Water
● Use for drinking, bathing, cooking, washing and maintaining general cleanliness in
and around the house
● Water supply sanitation is one of the top priority activities in the field of
environmental sanitation (by Sanitation Inspector)
Water Supply and Sanitation
Types of Water Supply
Level I (Point source)
Level II (Communal Faucet System / Stand Posts)
Level III (Waterworks System)
• Refers to a protected well (shallow and deep well / developed spring or rainwater) with an
outlet but without a distribution system
• Normally serves around 15 – 25 households
• The farthest user is not more than 250 meters from the point source
Level I (Point source)
• Refers to a system composed of a source, a reservoir, a piped distribution network and a
communal faucet located not more than 25 meters from the farthest house
• Generally, suitable for rural and urban areas where houses are clustered densely populated
areas
• Usually, one faucet serves 4-6 households
Level II (Communal Faucet System / Stand Posts)
• A system with a source, transmission pipes, a reservoir and a piped distribution network for
household taps
• generally suited for densely populated areas
• E.g MWSS, Maynilad, Manila Water
Level III (Waterworks System)
Doubtful Sources
- Undeveloped springs
- Open dug wells
Sources of Water Contamination
● Location of toilet
● Poor sanitary practices
● Failure to clean water tanks
● Illegal connection to pipes
● Leaking pipes
● Failure to protect water wells
● Poor drainage of excess water
● Bathing and washing near the
sourc
Types of Water
• Potable water, • Polluted water, • Contaminated water
safe, clean, free from contaminants and pollution, recommended for drinking purposes and food preparation
Potable water
– water which has suffered impairment on its physical qualities
Polluted water
contains infectious agents, materials and
toxic or poisonous substances, condemned for drinking purposes
Contaminated water
Types of Water according to Use
Rainwater, surface water, Underground water, piped water
source of all fresh water, distilled pure water which may get contaminated at atmosphere during collection and storage
Rainwater
– natural flow of water above ground including rivers, lakes, springs and streams
Surface water
– below the layers of the earth usually clean and safe except when located near the source of pollution such as septic tank
Underground water
– distributed to houses by means of pipes usually treated
Piped water
Impurities in Water
Physical impurities, Chemical impurities, Biologic/Bacteriologic impurities, Radiologic impurities
• inert suspension of floating substances that are carried by water that causes cloudiness or turbidity
Physical impurities
• dissolved constituents of water which account mostly for the color of water
Chemical impurities
• include microscopic plants and animals other than bacteria present in water
Biologic/Bacteriologic impurities
• results of nuclear weapon testing and discharge of radioisotopes and other radioactive wastes into water courses
Radiologic impurities
Examinations of Water
- Physical Examination
- Chemical Examination
- Microbiological Examination
- Radiological Examination
Physical Examination
Degree of cloudiness or muddiness of water
Turbidity
Physical Examination
Due to the presence of colored substances in solution such as vegetable matter and iron salts
Color
Physical Examination
It should be absent or very faint to be accepted for drinking
Odor
Physical Examination
• Algae, decomposing organic matter, dissolved gases and phenolic substances may cause taste
Taste
Chemical Examination
• Due to Ca / Mg; has a laxative effect; causes scaling in boilers, pots & kettles
Hardness / Softness
Chemical Examination
• Acidic water is corrosive to metallic piping system and alkaline water has a laxative effect
pH (alkalinity / acidity
Chemical Examination
• A constituent of all waste protein products from sewage, kitchen waste and all
dead organic matter
• Increased content should be suspected of possible contaminants
Organic nitrogen
Chemical Examination
• If present in appreciable concentration is hazardous to human health
• Includes arsenic, cadmium, chromium, lead, mercury, etc.
Toxic substances
• Microorganisms in drinking water must not be present.
• Water contaminated by sewage or by human and animal excreta can
cause an epidemic water borne diseases
Microbiological Examination
Two Basic Methods of Bacteriological Examination
Multiple Tube Fermentation
Membrane Filtration Method /
Standard Plate Count
• Test for coliform
• E. coli – index of fecal contamination and
serves as an indicator group in bacteriologic
analysis of water
Multiple Tube Fermentation
• Test for coliform
• E. coli
Multiple Tube Fermentation
– index of fecal contamination and serves as an indicator group in bacteriologic analysis of water
E. coli
• Used for enumerating coliforms or the total viable population of bacteria present in the sample
Membrane Filtration Method /
Standard Plate Count
Methods of Treatment of Water
Filtration or straining, boiling, Chemical disinfection
Methods of Treatment of Water
used of cloth / filters to filter water impurities
Filtration or straining
Methods of Treatment of Water
for at least 2 -5 mins.
boiling of water
Methods of Treatment of Water
Chlorination
Chemical disinfection
Other Treatment Methods
process whereby water particles are brought into intimate contact wit air for the purpose of affecting the exchange of gas; peculiar taste and odor are removed
Aeration
Other Treatment Methods
– method of removing Ca and Mg salts which might affect the qualities of water
Softening
Other Treatment Methods
– treatment process aimed at preventing dental
carries or tooth decay especially among children
Fluoridation
Other Treatment Methods
with chemicals in setting basin
Coagulation or sedimentation
Other Treatment Methods
like heat and radiation
Used of physical disinfectants
Other Treatment Methods
removal of taste, odor, color of water by the use
of activated charcoal as absorbent
Contact treatment
Public Health Importance of Food:
food provides essential nutrients needed by our body
Nutrition
Public Health Importance of Food:
food serves as vehicle/reservoir for food- borne diseases
Disease
Public Health Importance of Food:
- caused by living organisms such as bacteria and parasite entering the bodywith food as vehicle for transmission
Food-borne infection
Public Health Importance of Food:
this maybe caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods.
Food borne or intoxication
PURE FOODS LAW
Food Control
This law ensures the safety of foods and safeguard against adulteration and misbranding of processed foods as to quality, quantity and source
PURE FOODS LAW
Refers to government nutrition policies ascertaining the amounts of nutrients needed by
the population to be fed
i. Formulation and promotion of food production goals
ii. Increasing the efficiency of marketing food
iii. Education in nutrition and food values
iv. Improvement of social distribution of food
v. Improvement and conservation of nutritive values of food
Food Management
Refers to the economic application of laws and processes of biology, physics, chemistry
and engineering in the preparation and preservation of food products
Food Technology
People who handle food. They are not only those who cook and serve in public eating and drinking establishment but also include individuals in far off places such as the milker on the farm and those processing of foods.
Food Handlers
Four Rights in Food Safety
Low temperate (0-4C) prevents bacterial activity.
Natural flavor maybe maintained
Right Sources, Right Preparation, Right Cooking, Right Storage
Methods of Food Preservation
Removes moisture from food stuff essential for bacterial growth and multiplication since bacteria need water or moisture to live and multiple so drying will kill the bacteria
Drying
Methods of Food Preservation
involves the addition of relatively large amount of common table salts to preserve foods. Salt is bacteriostatic
Salting
Methods of Food Preservation
Preserving food using weak acid (vinegar, lactic acid)
Pickling or souring
Methods of Food Preservation
Involves the storage of foods in syrup containing more than
about 50% sugar as sucrose or dextrose
Sugaring
Methods of Food Preservation
This involves rapid drying over smoke. The preserving action comes from some preservatives in the smoke. Usually done in meat and fish
Smoking
Methods of Food Preservation
Cooking and preserving in airtight tin cans
Canning & Sterilization
Methods of Food Preservation
Low temperate (0-4C) prevents bacterial activity.
Natural flavor maybe maintained
Refrigeration
Foods may be altered as follows
i. Mixing
ii. Substitution
iii. Subtraction of valuable constituents
iv. Concealing inferiority
v. Addition of adulterants
vi. Misbranding- imitation, mislabeling
vii. Foods from sick animals or contaminated vegetables
REFUSE- solid and semi-solid waste material other than human excreta and divided into:
- Garbage
- Rubbish
- Ashes
A. Household waste
waste that can decompose in the soil after a long period of time
Biodegradable
A. Household waste
waste that do not decompose in the soil
Non-Biodegradable
Types of Waste according to Use
• Also known as industrial wastes
• Immediate and long-term risk to man, animals, plants and environment
• Any discarded solid or liquid that:
Contain carcinogenic compounds C
Catches fire easily (gasoline, tinners)
Reactive or unstable enough to explode or release toxic fumes
Hazardous waste
3 BASIC METHODS OF REFUSE DISPOSAL
● Storage
● Collection
● Final disposal
feces, urine and discharges from nose and skin
EXCRETA
water with discharge of the human body together with liquid waste from households and factory
SEWAGE
typhoid, cholera, bacillary dysentery, gastro-enteritis
Bacterial infection
– infectious hepatitis, poliomyelitis
Viral infection
amoebiasis
Protozoan infection
ascaris, hookworm, schistosomiasis
Helminthic infection
Mode of Transmission (excreta-related disease):
Water
Arthropods
Soil
Hands
TOILET
an approved type pf toilet used for receiving and disposing human waste
Sanitary Toilet
TOILET
– a type of facility used for receiving and disposing human waste which does not fall under the category of approved types of toilet facilities
Unsanitary Toilet–
Levels of Toilet Use
– an excreta disposal system that serves a single
dwelling unit
Individual Household Toilet
Levels of Toilet Use
– an excreta disposal system used by 2-3 households (10 –15 individuals)
Shared Toilet
Levels of Toilet Use
– an excreta disposal system that serves a group of dwellings toilet facility shared by 2 or more households
Communal Excreta Disposal System
Levels of Toilet Use
a toilet facility located at public spaces like markets and bus station (intended for public use)
Public Toilet
Levels of Toilet Use
a toilet facility located in a school essentially for the use of students
School
Approved Type of Toilet Facilities
a. Non-water carriage toilet facility requiring
no water to wash excreta into the receiving
space/pit
e.g. ventilated improved pit latrine,
sanitary pit privy
b. Toilet facilities requiring small amount of
water
e.g. pour-flush toilets
Type I
Approved Type of Toilet Facilities
Water carriage type having a pour-
flush or flush-type toilet facility and a
septic vault/tanks as the disposal
facility
** Pour-Flush Toilet with Septic Tank
The pour-flush toilet has a bowl with a
water-seal trap. It is as hygienic as the
conventional tank-flush toilet and
requires only a small volume of water
for flushing.
Type II
Approved Type of Toilet Facilities
Water carriage type with pour-flush type toilet facilities connected to septic tanks/or to sewerage system to treatment plants.
Type III
Unapproved Type of Toilet Facilities
- a pit of at least the same dimension as the sanitary pit privy, provided with pit flooring, with or without riser and seat and without cover to protect from flies and rodents.
Pit Latrine/Open Pit Privy
Unapproved Type of Toilet Facilities
structure provided with flooring and with an opening built above the body of water or above the ground
without pit under it, used for defecation or the disposal of human waste. It may be a part of the house or a separate structure outside the house.
Overhung
● Public health importance:
Rodent cause harm by serving as:
a. Disease Transmission – rats can be
source or reservoir of infection like
plague, leptospirosis, rat bite fever,
marine typhus, salmonellosis
b. Food Damage
c. Material Damage
Rodent Control
Characteristics of rat
Forms of motivation: food, water, shelter, sex
Habits are motivated
Characteristics of rat
Have a good tactile sensation (touch) because of Whiskers, good sense of smell but
with poor eyesight
Well-developed special sense
Characteristics of rat
Reproduce rapidly with a period of gestation of 25 days,6-14 times a year, adult at 3 months
Prolific
Characteristics of rat
They tend to bring food to their nest and share it with others
Food habits
Characteristics of rat
Sleep at daytime and active at night
Have nocturnal habit
Characteristics of rat
Only the front portion of the incisors are covered with enamel, so they keep growing and become pointed to prevent this, they gnaw and destroy things
Teeth with prominent incisors without canine teeth
