ENVIRONMENTAL HEALTH Flashcards
(98 cards)
1
Q
- It is the science and art of conservation and promotion of public health through the control of environment.
- Refer to control of Physical
environment which have or may not have a deleterious or adverse effect on people’s health
A
ENVIRONMENTAL HEALTH
2
Q
single most important preventive measure against diseases.
A
WATER SANITATION
3
Q
characteristics of water
A
Clear, colorless, tasteless, odorless fluid which is very
strong solvent
4
Q
- Essential to life
- Cleaning purposes
- Source/reservoir of water-borne diseases
a. microbic - bacterial, parasite
b. Non-microbic - lead poisoning, nitrate
poisoning, dental fluorosis
- Recreational and amenity purposes
- Power production from hydropower and steam power
- Culinary purposes
- Commercial and industrial purposes
- Fire protection
A
importance if water
5
Q
3 types of water
A
POTABLE, POLLUTED, CONTAMINATED
6
Q
safe, clean, free form contaminants and pollution,
recommended for drinking purposes
A
POTABLE WATER
7
Q
water which has suffered impairment on its physical qualities
A
POLLUTED WATER
8
Q
contains infectious agents, materials and toxic or poisonous substances, condemned for drinking purposes
A
CONTAMINATED WATER
9
Q
4 types of water according to sources
A
RAIN, SURFACE, UNDERGROUND AND PIPED WATER
10
Q
source of all fresh water, distilled pure water which may get contaminated at atmosphere during collection and storage
A
RAIN WATER
11
Q
natural flow of water as a result of ground see page like water from rivers, lakes, springs, streams
A
SURFACE WATER
12
Q
below the layers of the earth usually clean and safe except
when located near the source of pollution such as septic tank
A
UNDERGROUND WATER
13
Q
distributed to houses by means of pipes usually treated
A
PIPED WATER
14
Q
inert suspension of floating substances that are carried by
water that causes cloudiness or turbidity
A
PHYSICAL IMPURITY
15
Q
dissolved constituents of water which account mostly for the color of water
A
CHEMICAL IMPURITY
16
Q
include microscopic plants and animals other than bacteria
present in water
A
BIOLOGIC/BACTERIOLOGIC IMPURITY
17
Q
results of nuclear weapon testing and discharge of
radioisotopes and other radioactive wastes into water
courses
A
RADIOLOGIC IMPURITY
18
Q
Assess the quality and safe of any given water supply
A
WATER ANALYSIS
19
Q
- Sample must be representative of the water under examination
- Contamination during examination should be avoided
- Sterilized glass bottles provided with stoppers shall be used for collection of samples
- For chlorinated water, bottles containing 0.1 ml of water sample of 3% solution of sodium thiosulfate for every 120 ml of water samples shall be used
- Sampling bottle shall be kept unopened until the moment it is to
be filled
A
SAMPLING OF WATER FOR CONTAMINATION
20
Q
To find out the physical attributes of water (color,
odor, taste, clearness)
A
PHYSICAL EXAMINATION OF WATER
21
Q
- To determine the chemical impurities of water
- Routinely measured are pH, alkalinity, total solids,
presence of chloride, test for pollution
A
CHEMICAL EXAMINATION FOR WATER
22
Q
Determine the presence of aquatic planktons, algae,
which are responsible for peculiar taste, odor, and
color
A
MICROSCOPIC EXAMINATION FOR WATER
23
Q
Most important single test to determine the presence of bacteria in water.
Test to find out if the water is potentially dangerous and whether or not the kind and number of bacteria present constitute to health hazard.
A
BACTERIOLOGIC EXAMINATION FOR WATER
24
Q
This is done to determine the specific type of coliform bacteria present in sample
A
TEST FOR COLIFORM
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This is done to enumerate the total viable population of bacteria present in the sample
STANDARD PLATE COUNT
26
● Indicates whether or not there is a possibility that coliforms might be present in the water sample
● Often used in the analysis of samples known to be heavily polluted
PRESUMPTIVE TEST
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● Contributes addition supportive evidence for the presence of coliform organisms
● Used in the analysis of samples from closed water system in which a treatment
process has been carried out
CONFIRMATORY TEST
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● Re-examined morphologically the typical coliform colonies and to re-examined their characteristic lactose fermentation
● Used as quality control test on finished water supplies for contamination
COMPLETED TEST
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a. filtration or straining- used of cloth to filter H20 impurities
b. Boiling water for at least 2-5 minutes
c. disinfection
- chlorine: universally employed for the following purposes
- powerful germicide
- readily available and easily applied to water supplies
- Cheaper than any other disinfectants
HOUSEHOLD TREATMENT
30
- universally employed for the following purposes
- powerful germicide
- readily available and easily applied to water supplies
- Cheaper than any other disinfectants
CHLORINE
31
- Deal largely with health hazard and the sanitary features of food handling.
- Also concerns with quality and protection of food values
FOOD SANITATION
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Food provides essential nutrients needed by our body
NUTRITION
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food serves as vehicle/reservoir for food-borne diseases
DISEASE
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Caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission
FOOD BORNE INFECTION
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Taeniasis, trichinosis, Amoebiasis
PARASITIC
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Salmonellosis, shigellosis, cholera
BACTERIA
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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
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● Involves essentially the protection of the against misinterpretation and adulteration of foods
● Considered a normal continuing responsibility of the government and is especially provided for the so-called PURE FOODS LAW
FOOD CONTROL
38
Refers to government nutrition policies ascertaining the amounts of nutrients needed by the population to be fed
a. Formulation and promotion of food production goals
b. increasing the efficiency of marketing food
c. Education in nutrition and food values
d. Improvement of social distribution of food
e. Improvement and conservation of nutritive values of food
FOOD MANAGEMENT
39
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
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- 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
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1. Food sources
2. Transporting foods and food materials
3. Preparation of foods
4. Food handlers
5. utensils and equipments
6. Serving
7. Cleanliness
8. Storage of foods
ESSENTIALS IN FOOD SANITATION
42
- Low temperate (0-4C) prevents bacterial activity.
- Natural flavor maybe maintained.
REFRIGERATION OR COOLING
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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
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- Involves the addition of relatively large amount of
common table salts to preserve foods.
- is bacteriostatic.
SALTING
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Preserving food using weak acid (vinegar, lactic acid)
PICKLING OR SOURING
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Involves the storage of foods in syrup containing more
than about 50% sucrose or dextrose.
SUGARING
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- This involves rapid drying over smoke.
- The preserving action comes from some preservatives in the smoke
- Usually done in meat and fish
SMOKING
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- Sterilization.
- Cooking and preserving in air tight tin cans.
CANNING
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This law ensures the safety of foods and safeguard against
adulteration and misbranding of processed foods as to
quality, quantity and source
PURE FOODS AND COSMETIC LAW
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a. Mixing - if any substance has been mixed or added so as
to increase the quantity but lowers the quality
b. Substitution - fraudulent substitution of cheaper article
c. subtraction of valuable constituents
d. concealing inferiority
e. addition of adulterants
f. Misbranding - imitation, mislabeling
g. foods from sick animals or contaminated vegetables
ALTERING OF FOODS
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Clean stables
Healthy cows
Sanitary procedures
Healthy milkmen
PREVENTION OF CONTAMINATION
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- sterilization of milk at temperature 62C for 30 minutes
- After pasteurization, chill the milk rapidly
- The time and the temperature are designed to kill the microorganism with the least possible effect on the taste, appearance and digestibility of milk.
Destruction of pathogens in milk or Pasteurization
53
EXAMINATION OF MILK
1. Physical- to total solids
2. Chemical- for suspected preservatives
3. Bacteriological- standard plate count, direct
microscopy, coliform test
4. Others- REDUCTASE TEST, PHOSPHATE TEST
54
1. Avoid using “hot meat”- meat which has not been
inspected and approved for sale.
2. Proper storage of meat if not cooked at once.
3. All processed meat shall conformed with the BFAD
prescribed procedures of processing and labeling as to
quality and quantity.
Prevention of Meat-borne or Meat-transmitted Diseases
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Fish is a good source of?
protein and minerals such as calcium and iodine
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will happen if the fish is not sanitized enough
cause allergy, poisoning and
vector/vehicle/intermediate host for fish tapeworm
infection. Cholera, red tide
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1. Nutrition- good source of protection and mineral
2. Disease- cause of allergy, poisoning and vehicle for red tide and cholera
SHELLFISH SANITATION
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Public health importance:
1. Nutrition- good source of Vitamins (A and C),
minerals
2. Disease- may serve as vehicle for some diseases
Ex. Amoebiasis, typhoid fever, cholera, ascariasis and
other helminth infections
VEGETABLES AND FRUITS SANITATION
59
Waste materials consists of human excreta, garbage, refuse and industrial waste
COMMUNITY WASTE MANAGEMENT
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solid and semi-solid waste material other than human excreta and divided into:
1. Garbage, Ashes, Rubbish and other insects, can
cause wound injuries.
2. Dead animals
3. Stable manure
4. Street sweeping
REFUSE
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These are solid wastes resulting from the processing,
preparation and consumption of foods (ex. Left over
vegetables, animals and fish materials)
GARBAGE
62
- These may be combustible or non-combustible.
- Combustible- discarded furniture, paper, yard
trimmings. Considered as fire hazard.
- Non-combustible- tin cans, ceramic, glass waste, metals.
- Breeding places of mosquitoes and other insects, can cause wound injuries.
RUBBISH
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waste that can decomposed in the soil after a long period of time
BIODEGRADABLE
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waste that do not decompose in the soil
NON-BIODEGRADABLE
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- 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
- Catches fire easily (gasoline, tinners)
- Reactive or unstable enough to explode or release toxic fumes
HAZARDOUS WASTE
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Three basic methods of refuse disposal
STORAGE, COLLECTION, FINAL DISPOSAL
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feces, urine and discharges from nose an
EXCRETA
68
water with discharge of the human body together
with liquid waste from households and factory
SEWAGE
69
prevent pollution
PUBLIC HEALTH REASONS
70
prevent the formation of foul odors and the development of stream and shoreline made unsightly by solid of suspended waste material
AESTHETIC REASONS
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Prevent killing of commercially valuable fish life, infection of livestock and other animal
life and the deterioration of land values
ECONOMIC REASONS
72
structure that is used for reception, disposal
and storage of feces and human excreta
PRIVY
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a. Source or reservoir of infection like plague, leptospirosis, rat
bite fever, marine typhus, salmonellosis
b. destroy food, clothing, furniture, machines
HARMS CAUSED BY RODENTS
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a. use of rat proofing structure in building construction
b. Environmental sanitation measures
PERMANENT
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a. rat destruction by:
a.1. mechanical means- use of traps,
manual killing
a.2. fumigation and poisoning
b. health education campaign on the effects of rodents
and ways of eliminating them
TEMPORARY
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1. Diseases may be caused by insects directly by hypersensitivity to bites or allergy hairs, scales, body
2. Infestation or direct invasion by mites or parasitic larvae; or acting as vector of transmitted diseases
PUBLIC HEALTH IMPORTANCE OF VECOTOR CONTROL
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are invertebrate animals with segmented bodies,
jointed appendages and hard covering exoskeleton
ARTHROPODS
78
Mosquitoes, Bees, Wasps, Butterflies, Bugs
CLASS INSECT: FLIES
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Mites, Ticks, Scorpions, Spiders
CLASS ARACHNIDA
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Transmit the infectious agent and not essential in the development of the agent.
Ex. Flies
MECHANICAL VECTORS
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Transmit the infectious agent and essential in the development of the agent acting as definitive or
intermediate host.
Ex. Mosquitoes
BIOLOGICAL VECTORS
82
- A change in the environment is needed to make it unsuitable for the breeding and growth of insects
- Requires the knowledge of the life cycle and ecology of arthropods
- Require a long range programs and may require
agricultural and engineering projects
- Results are permanent, lasting and more effective
- Proper waste disposal, drainage or flushing of stagnant water
NATURALISTIC OR ENVIRONMENTAL CONTROL
83
- Destruction of insects through the use of insecticides and larvicides
- Most popular method but with the following limitations
- Expensive
- Contaminates the environment, food, water and may cause poisoning
- Prolong use of insecticides produces resistance among
insects
MECHANICAL CONTROL
84
- Introduction into the atmosphere of substance harmful to public health
- Any alteration of the physical, chemical and biological properties of the atmospheric air
- Presence of substances in the atmosphere in excess of normal limits and procedure adverse effects on health
AIR POLLUTION
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- Any substances found in the atmosphere other than nitrogen and inert gases in their normal concentration that is detrimental to health
- Consist of particulate matter, aerosol, gases and vapors
AIR POLLUTANTS
86
- Damage to health
- Irritation to eyes, ears, nose and throat
- Damage to plants and animals
- Reduced visibility
GENERAL EFFECTS OF AIR POLLUTION
87
dust, pollens, volcanic, ashes
NATURAL AIR POLLUTANTS
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- product of the following processes
Burning- smokes, coal
Combustion- smoke from motor vehicles
Vaporization- conversion of solid or liquid gases (alcohol,
gasoline)
Crushing and grinding purposes- giving off dusts (polishing of marble floor, cementing)
Radioactive disintegration (bombs, radioactive fallout)
ARTIFICIAL POLLUTANTS
89
1. Ground-level ozone
2. Nitrogen oxides
3. particulate matters
4. Sulfur oxides
5. Carbon dioxide
COMMON AIR POLLUTANTS
90
- is an odorless, colorless gas composed of three oxygen
atoms.
- It is not usually emitted directly into the air but at ground level and is created by a chemical reaction between oxides of nitrogen and volatile organic compound (VOC) in the presence of heat and sunlight
GROUND-LEVEL OZONE
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Sources: Motor vehicles, electric utilities and other industrial, commercial and residential sources that burn fuel
NITROGEN OXIDES
92
Particles found in the air including dust, dirt, smoke and liquid droplets. Particles can be suspended in the air for long period of time
PARTICULATE MATTERS
93
- It dissolves easily in air.
- Sources are industrial facilities that derive their products from raw materials like metallic ore and crude oil
(examples are petroleum refineries, cement
manufacturing and metal processing facilities).
SULFUR OXIDES
94
- Colorless, odorless gas that is formed when carbon in fuel is not burned completely.
- Sources are motor vehicle exhaust, industrial processes
such as metal processing and chemical manufacturing,
woodstove, gas stove and cigarette smoke
CARBON MONOXIDE
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○ High population density
○ Prevalence of heavy industry
○ Temperature inversion
○ Humid
○ Mountain around valley
FACTORS AFFECTING AIR POLLUTION
96
● Eliminate or reduce the source
● Use of anti-air pollution devices in industries
● Air planning/zoning
● Legislation
● Health education
● Tree planting
Measures to prevent and
control air pollution
97
enforcing laws and regulations prohibiting the use of smoke-
belching vehicles and promotion of anti-pollution measures especially in industries
LEGISLATION
