1. Undeveloped springs 2. Open dug wells

CPHM: Environmental Health Flashcards by Zelene Ignacio

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

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Practice covers the assessment, correction, control and prevention of environmental elements that can adversely affect the human health

Environmental Health

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related to poverty
and insufficient development
 Tuberculosis
 Malaria
 Dengue
 Schistosomiasis
 Filariasis

Traditional Hazard

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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

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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

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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

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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

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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

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a prime necessity and a basic need for the existence

Water

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● 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

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Types of Water Supply

Level I (Point source)
Level II (Communal Faucet System / Stand Posts)
Level III (Waterworks System)

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• 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)

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• 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)

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• 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)

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Doubtful Sources

Undeveloped springs
Open dug wells

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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

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Types of Water

• Potable water, • Polluted water, • Contaminated water

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safe, clean, free from contaminants and pollution, recommended for drinking purposes and food preparation

Potable water

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– water which has suffered impairment on its physical qualities

Polluted water

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contains infectious agents, materials and
toxic or poisonous substances, condemned for drinking purposes

Contaminated water

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Types of Water according to Use

Rainwater, surface water, Underground water, piped water

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source of all fresh water, distilled pure water which may get contaminated at atmosphere during collection and storage

Rainwater

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– natural flow of water above ground including rivers, lakes, springs and streams

Surface water

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– below the layers of the earth usually clean and safe except when located near the source of pollution such as septic tank

Underground water

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– 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

1. Physical Examination 2. Chemical Examination 3. Microbiological Examination 4. 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:

1. Garbage 2. Rubbish 3. 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