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Watersupplysystems2013

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1 WATER SUPPLY SYSTEM
POTABLE and ADEQUATE WATER SUPPLY • SOURCES: public water supply or individual supply source • QUALITY: • should meet requirements of PNSDW • regular sampling and test • health aspects • treatment methods • QUANTITY: 90 liters per cap/day min
AREAS OF ENVIRONMENTAL HEALTH CONCERNS 1. WATER SUPPLY 6. VECTOR CONTROL 2. SANITATION 7. AIR RESOURCE MANAGEMENT 3. WASTE MANAGEMENT 8. OCCUPATIONAL HEALTH 4. SOIL POLLUTION 9. URBANIZATION 5. FOOD SANITATION
WATER SUPPLY SYSTEM 1. SOURCES AND DISTRIBUTION 2. WATER QUALITY CHARACTERISTICS 3. QUALITY STANDARDS 4. HEALTH ASPECTS 5. WATER TREATMENT 10 <<<NEXT>>>
Water Cycle
14 Water Supply Systems WATER SOURCES 1. Groundwater – portion of the rainwater which has percolated into the earth to form underground deposits and called aquifer (water-bearing soil formations). Groundwater as a source of water supply can be extracted through wells and springs.
SURFACE WATER SOURCES 2. Surface Water – is a mixture of surface run-off and groundwater. Surface sources include rivers, lakes, streams, ponds and impounding reservoirs. 15
16 3. METEORIC WATER SOURCES • VARIES FROM ROOF STORAGE FOR INDIVIDUAL HOME USE • LARGER PREPARED CATCHMENT AREAS FOR COMMERCIAL USE • SEASONAL IN OCCURRENCE • WATER IS CORROSIVE • RAINWATER IS NOT SUFFICIENT TO SUPPLY REQUIREMENTS
17 Water Supply Systems Water Usage and Classification Fresh Surface Waters (rivers, lakes, reservoirs,etc.) Classification Beneficial Use Class AA Public Water Supply Class I. Intended for waters having watersheds which are uninhabited and otherwise protected which require only approved disinfection in order to meet the PNSDW.
18 Classification Beneficial Use Class A Public Water Supply Class II. For sources of water supply that will require complete treatment (coagulation, sedimentation, filtration, disinfection) in order to meet the PNSDW. Class B Recreational Water Class I. For primary contact recreation such as bathing, swimming, diving, etc. (particularly designed for tourism purposes). Water Usage and Classification
19 Water Usage and Classification Classification Beneficial Use Class C 1) Fishery Water for propagation and growth of fish and other aquatic resources; 2) Recreational Water Class II (Boating ,etc.) 3) Industrial Water Supply Class I For manufacturing processes after treatment. Class D 1) For agriculture, irrigation, livestock watering, etc. 2) Industrial Water Supply Class II for cooling, etc. 3) Other inland waters
21 Water Supply Systems WATER SUPPLY-LEVEL OF SERVICE Level 1 (Point source) – a protected well or a developed spring with an outlet but without a distribution system Level 2 (Communal faucet system) – a system composed of a source, a reservoir, a piped distribution network, and communal faucets. Level 3 (Individual household connection) – a system with a source, a reservoir, a piped distribution network and household taps. <<<NEXT>>>
22 Classification of Water Supply Facilities • Level 1 (Point source) – a protected well or a developed spring with an outlet but without a distribution system • Access to water supply facilities • Farthest user not > 250 m. from the point source • 1 Facility per 15 households • Generally for rural areas where houses are scattered too thinly to justify a distribution system WATER SUPPLY-LEVEL OF SERVICE <<<BACK>>>
23 Classification of Water Supply Facilities • Level 2 (Communal faucet system) – a system composed of a source, a reservoir, a piped distribution network, and communal faucets. • Access to water supply facilities • Farthest house is not > 25 m. from communal faucet system • 4 to 6 households per faucets • Generally for rural areas where houses are clustered WATER SUPPLY-LEVEL OF SERVICE <<<BACK>>>
24 Classification of Water Supply Facilities • Level 3 (Individual household connection) – a system with a source, a reservoir, a piped distribution network and household taps. • Access to water supply facilities • The house has service connection from the system • One or more faucets per household • Generally for high-density built-up areas WATER SUPPLY-LEVEL OF SERVICE
25 Institutions Involved in Water Supply DENR Principal environment and water shed agency. EMB Enforces water quality and effluent standards. Monitors quality of surface water. DOH Sets and monitors drinking water standards. Formulates and implements sanitation programs to address environmental and water related diseases.
26 Institutions Involved in Water Supply LWUA Promotes and oversees the dev’t. of provincial waterworks and sewerage; acts as special lending institution for local water districts. NWRB Regulate the use of water sources and does overall coordination of water resources management and development.
27 Institutions Involved in Water Supply DOST Conducts research & dev’t. programs with DENR for prevention and abatement of water pollution. MWSS Responsible for water systems in M.M. and its adjacent areas.
28 Institutions Involved in Water Supply MWCI Private firm serving the waterworks and sewerage system of the eastern part of M.M. MWSI Private firm serving the waterworks and sewerage system of the western part of M.M.
29 Institutions Involved in Water Supply LLDA Regulates and controls the pollution of the Laguna de Bay region, including the sewage works and industrial waste disposal systems. LGUs Share responsibility in providing basic services, including enforcement of sanitation laws. <<<NEXT>>>
30 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY A. Physical Characteristics Source/Cause Problem Turbidity Suspended particles Cloudy water Color Substances in solution Colored water Odor Dissolved salts and gases Disagreeable odor Taste Dissolved substances Unpleasant taste
31 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY B. Chemical Characteristics Source/Cause Problem Hardness Dissolved minerals of Ca & Mg Increased soap consumption, formation of scales Chloride Dissolved salts in sewage Salty taste of water Iron Dissolved iron Staining of fixtures, metallic taste
32 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY C. Biological Characteristics Source/Cause Problem Bacteria Viruses parasites Sewage Water – Related Diseases Microscopic Plants Nutrients (N,P,K) Color, odor, taste <<<BACK>>>
33 The 2007 Philippine National Standards for Drinking Water DOH ADMINISTRATIVE ORDER NO. 2007 – 0012
34 Water Quality Issues • New information on many chemicals •Evolving agricultural, industrial, domestic practices • Proliferation of water-refilling stations as alternative (or main) sources of drinking water •Distinct standards for “processed” water <<<NEXT>>>
Type of Chemicals Use Number of Tons Used per year in the Country Pesticide Agricultural Public Health Consumer Use No available data 3.04(a) No available data Fertilizers 1,353,224.38(b) Petroleum Products 2008: 101,200(c)* 2009: 107,299(d)* Industrial Chemicals A. PCL Manufacturing/ processing 594,904.51(e) B. ODS (transitional) 4,510,704.10 kg + 29,034.00 kegs(f) Consumer Chemicals No available data *in thousand barrels Chemical Use by Categories
Chemical Waste Generation Type of Chemical Waste Generation (tons/year) 2008 2009 Cyanide with Waste 5,551,042 81,517.10 Acid Wastes 19,666,025 5,654.91 Alkali Wastes 1,966,258 198,926.36 Wastes with inorganic chemicals 532,251 45,818.05 Reactive Chemical Wastes 1,406,982 7,547.36 Inks/ Dyes/ Pigments/ Paint/ Latex/ Adhesives/ Organic Sludge 520,517 14,678.21 Waste organic solvent 78,369,374 3,525.04 Putrescible/Organic wastes 29,490 912,373.58 Oil 3,743,566 295,907.10 Containers 33,196,202 129,170.90 Immobilized wastes 397,469 5,290.40 Organic chemicals 2,154,458 210.29 Miscellaneous waste (pathogenic or infectious wastes, friable asbestos wastes, pharmaceuticals and drugs, pesticides, persistent organic pollutants) 17,390,465 10,575.26 TOTAL 164,924,099 1,711,194.55
37 Water Quality Issues • Detection of naturally occurring hazardous substances in water sources •E.g. arsenic, fluoride • Inadequate monitoring capability •Inability of regulatory units to monitor all parameters • Need for new approaches in safe management of water supply
38 STANDARD PARAMETERS AND VALUES FOR DRINKING WATER QUALITY I. Standard Values for Bacteriological Quality Source and Mode of Supply Bacteria Standard Value (No/100 ml) All drinking water supplies under all circumstances E. Coli or thermotolerant fecal bacteria 0 Treated water entering the distribution system E. Coli or thermotolerant fecal bacteria 0 Treated water in the distribution system E. Coli or thermotolerant fecal bacteria 0
39 II. Standard Value for Biological Organisms Constituent Permissible Value Total Count/ ml 10
40 III. Standard Values for Physical and Chemical Quantity: Health Significance A. Inorganic Constituents Constituent Maximum Level (mg/l) Antimony 0.005 Arsenic 0.01 Barium 0.3 Boron 0.7 Cadmium 0.003 Chromium 0.05 Cyanide 0.07 Fluoride 1.0 Lead 0.01 Mercury (total) 0.001 Nitrate 50.0 Nitrite 3.0 Selenium 0.01
41 B. Organic Constituents Constituents Maximum Level (mg/l) Aldrin & Dieldrin 0.03 Chlordane 0.2 DDT 2.0 Eldrin 0.2 Heptachlor & heptachlor 0.03 epoxide 2.0 Lindane 20.0 Methoxychlor Nil Petroleum oils & grease 5.0 Toxyphane 30.0 2,4-D 9.0 2,4,5-T
42 IV. Standard Values for Physical and Chemical Quality: Aesthetic Quality Constituents Maximum Level (mg/l) Taste Unobjectionable Odor Unobjectionable Color 5 TCU Turbidity 5 NTU Aluminum 0.2 Chloride 250.0 Copper 1.0 Hardness 300 as CaCO3 Hydrogen Sulfide 0.05 Iron 1.0 Manganese 0.5 pH 6.5 - 8.5 Sodium 200.0 Sulfate 250.0 Total Dissolved Solids 500.0 Zinc 5
43 V. Standard Values for Disinfectants and Disinfectant By-Products Constituent Maximum Level (mg/l) a. Disinfectant Chlorine Residual 0.2 - 0.5 b. Disinfectant by-products Bromate 0.025 Chlorite 0.2 2,4,6 trichlorophenol 0.2 Formaldehyde 0.9 Phenolic substances 0.001 Bromoform 0.1 Dibromochloromethane 0.1 Bromodichloromethane 0.06 Chloroform 0.2
44 VI. Chemicals of No Health Significance at Concentrations Normally Found in Drinking Water Constituent Note Asbestos In accordance with the findings of WHO, the DOH does not prescribe any standard values for these compounds since they are not hazardous to human health at concentrations found in drinking water. Silver Tin
45 VII. Standard Values for Radiological Constituents Constituent Maximum Level (mg/l) Gross alpha activity 0.1 Gross beta activity 1.0 <<<BACK>>>
46 MINIMUM FREQUENCY OF SAMPLING FOR DRINKING WATER SUPPLY SYSTEMS Source and mode of supply Population served Minimum frequency of sampling a. Level I 90 – 150 Once in every 3 months b. Level II 600 Once in every 2 months c. Level III Less than 5000 5000 – 100000 More than 100000 1 sample monthly 1 sample per 5000 pop monthly 20 samples plus one sample per 10000 pop monthly d. Bottled Water Once every 2 months e. Water refilling stations Once a month f. Emergency supplies of drinking water Before delivery to users <<<BACK>>>
WATER-RELATED DISEASES  WATER BORNE  WATER WASHED  WATER BASED  WATER INSECT RELATED Methemoglobinemia Cholera Botulism Typhoid Hepatitis A Dysentery Cryptosporidiosis Minamata Disease Trachoma Enterobiasis Ascariasis Trichomoniasis Trichuriasis Pediculosis/Scabies Schistosomiasis Chlonorchiasis Fasciolopsiasis Malaria Filariasis <<<BACK>>>
48 WATER-BORNE DISEASES occur when the pathogen is in water which is drunk by a person which may then become infected, e.g. cholera and typhoid.
49 WATER-WASHED DISEASES • A DISEASE WHOSE TRANSMISSION WILL BE REDUCED FOLLOWING AN INCREASE IN THE VOLUME OF WATER USED FOR HYGIENIC PURPOSES, IRRESPECTIVE OF THE QUALITY OF THE WATER.
50 THREE MAIN TYPES OF WWD 1. INFECTION OF THE INTESTINAL TRACT 2. INFECTION OF THE SKIN AND EYES 3. INFECTION CARRIED BY LICE
51 WATER-BASED DISEASES • Disease due to infection by parasitic worms which depend on aquatic intermediate hosts to complete their cycle, e.g. schistosomiasis, fasciolopsiasis.
52 WATER-RELATED INSECT DISEASES • Diseases transmitted by insects which either breed in water or bite near water, malaria, dengue and yellow fever. <<<BACK>>>
53 METHODS OF WATER TREATMENT 1. Removal of floating materials 2. Removal of suspended solids and color a. By sedimentation b. By coagulation c. By filtration 3. Removal of bacteria a. Same as in 2 b. Supplemented by disinfection
54 METHODS OF WATER TREATMENT 4. Removal or neutralization of taste, odor, minerals, and dissolved gases a. By aeration b. By treating the water with chemicals c. By means of special equipment or methods 5. Removal of hardness a. By membrane filtration b. By treating the water with chemicals
55 TYPES OF PRETREATMENT PROCESSES • Screening – remove and screen large objects • Bar screens • Wire mesh screens • Presedimentation – remove silts, sands and grits • Microstraining – remove nuisance particles • Chemical pretreatment – controls the growth of algae • Use of copper sulfate
59 COAGULATION/FLOCCULATION • Coagulation is a process of combining small particles into larger aggregates. • Flocculation is the physical process of producing contacts to form flocs.
62 SEDIMENTATION • Sedimentation is the process of solid- liquid separation using gravity settling to remove suspended solids. • Type I – settling out of discrete non- flocculent particles in dilute suspension. • Type II – settling out of flocculent particles in dilute suspension.
63 FILTRATION • Filtration processes are used primarily to remove suspended particulate material from water. Particulates removed may be those in the water source or those generated in treatment processes. • Particulates – clay, silt, microorganisms, colloidal and precipitates of iron and alum.
65 • Precipitation Method by Lime – Soda Ash Process – use of quick lime (calcium oxide), hydrated lime (calcium hydroxide) and soda ash (sodium carbonate). • Ion-exchange Methods by Zeolite Softeners – use of synthetic zeolite chemicals
66 • Membrane Filtration Processes • Reverse Osmosis – is a pressure driven process that retains all ions and passes water. • Electrodialysis – is a process in which ions are transferred through membranes from a less concentrated to a more concentrated solution as a result of the passage of direct current. • Ultrafiltration – is a pressure driven process for fractionating and concentrating solutions containing colloids and high-molecular weight materials. <<<BACK>>>
67 Water Quality and Health Effects
68 Objectives At the end of the session, the participants should be able to:  discuss the various health effects caused by these substances in water  describe the different physical and chemical properties of water
69 H A Z A R D S EXPOSURE PATHWAY DOSE- RESPONSE H EALTH EFFECTS Water Quality Ingestion, Skin Contact Age, Sex, Nutritional Status, Genetics, etc. Various Infections and Poisoning (Physical, Chemical and Biological)
70 Turbidity Color Odor Physical Characteristics of water
71 Turbidity • Caused by a wide variety of suspended materials--colloidal to coarse dispersion • Common in surface waters • Sources: runoff from rain and flood (clay and silt),Street washings, Industrial wastes
72 Environmental significance of turbidity  Filterability - more difficult and costly  Disinfection - interferes with effectiveness of disinfection  Aesthetics - undesirable appearance
73 Color Apparent color: caused by suspended matter True Color: caused by dissolved vegetable or organic extracts
74  Imparts aesthetic problems to acceptability of water Public Health Significance of Color Interferes with chlorination process by reacting with chlorine to form chloroform and other trihalomethanes(THM), or chlorinated organics. These may pose certain health risks to consumers
75 Chemical Properties of Water  pH, acidity and alkalinity  Water hardness  Iron and Manganese  Chloride  Fluoride  Sulfate
76 Nitrates and Phosphates Inorganic substances(Lead, Mercury, Arsenic, Cadmium, etc) Organic substances (chlorinated hydrocarbons, carbamates, organo phosphates, Chemical Properties of Water
77 pH, Acidity and Alkalinity pH - expresses the intensity of the acid and alkaline condition of water pH ------------------ 7 ----------------- 14 Acidic Alkaline pH - expresses the hydrogen ion conc. H2O ---------- H+ + OH-
78 Forms of acidity in water :  Carbon dioxide  Mineral acidity (Nitric, sulfuric, phosphoric acids, etc)  Carbon dioxide imparts pleasant taste  Mineral acidity makes water unpalatable that deters consumption  Increases corrosivity of water and potential for leaching heavy metals Environmental significance of acidity:
79 Alkalinity - measure of the capacity of water to neutralize acids  bicarbonates, carbonates and hydroxides  borates, silicates and phosphates Alkalinity imparts acrid (mapakla) taste to water
80 Water Hardness Hardness is caused by multivalent metallic cations :  Calcium Magnesium Strontium Iron Manganese
81 Sources of Hardness Contact of water with soil and rock formations  Under low pH due to presence of carbon dioxide, water can dissolve basic materials, i.e. limestone formations  Common in groundwater
82 Classification of water according to degree of hardness mg/L Degree of Hardness 0 – 75 Soft 75 – 150 Moderately hard 150 – 300 Hard 300 up Very hard
83 Significance of Hardness  Increases soap consumption to produce foam or lather  Produces scale in hot water pipes, boilers, and heaters  Epidemiological studies indicated inverse relationship between hardness of drinking water and cardiovascular diseases
84 Iron (Fe) and Manganese (Mn)  Present in soil in insoluble form  Under certain acidic conditions, Fe and Mn become soluble  When exposed to air, these are converted to insoluble form  Imparts yellow stain color and rusty taste (Fe) and black stain (Mn)
85 Chloride  naturally occurring  spray from ocean is carried inland as droplets  saltwater (sea) intrusion into ground water  Irrigation water  Human excreta  Industrial wastes sources:
86 Significance of Chloride  Imparts salty taste at concentrations beyond 250 mg/L  No known adverse health effects to people who consume more than 2000 mg/L
87 Fluoride At high concentrations promote disfigurement of teeth in humans “mottled enamel” or dental fluorosis At low levels (less than 1.0mg/L), dental caries become prevalent Significance:
88 Sulfate  At concentrations above 250 mg/L, impart cathartic (purgative)effect  Promotes formation of scales in boilers and heaters Significance in drinking water
89 Nitrogen Interferes with the water disinfection process  Nitrates at levels above 50 mg/L, may cause infantile hemoglobinemia or “blue babies” Sources: naturally-occurring, organic wastes
90 Phosphorus and Phosphates  Together with nitrogen, phosphorus serve as nutrients for planktons causing “algal blooms”  Polyphosphates are used in public water supplies for controlling corrosion Significance
91 Inorganic Substances in Water Arsenic Cyanide Cadmium Lead Mercury
92 Arsenic Sources:  dissolution of minerals and ores,  geothermal springs  Industrial effluents (power generation from coal-fired furnaces, metal smelters)  atmospheric deposition
93 Health Effects of Arsenic  Hyperkeratosis, blackfoot disease mycardial schemia, liver dysfunction  Inorganic arsenic is a documented human carcinogen
94 Cadmium Sources:  wastewater pollution Air pollution deposition Impurities in galvanized pipes, solders and metal fittings
95 Health Effects of Cadmium  Main routes of exposure are inhalation and ingestion  Kidney is the main target organ of cadmium (Itai-itai disease)  Cardiovascular diseases accompanied by hypertension
97 Cyanide Health effects: thyroid and nervous system dysfunction Source: industrial contamination of drinking water sources
98 Lead Sources: • dissolution of lead in minerals and soil • Household plumbing fixtures, fittings, solder and pipes
99 Lead  At high concentrations, hematological, renal and neurological impairments, reproductive effects including impaired fertility and fetal wastage  At lower levels include impaired growth of children, and increases blood pressure Health effects
100 Mercury  Sources: • inorganic and organic mercury are naturally occurring in surface and groundwater • Mining wastes where mercury is used for ore processing • Industrial processing wastes- electrical apparatus, paper
101 Mercury  Teratogenic effects of organomercurials have been documented  Congenital fetal “Minamata disease” (neurological defects)  Cerebral palsy, impaired learning and behavioral disability Health Effects
102 Aldrin Lindane Dieldrin Methoxychlor Chlordane Toxyphane Endrin 2,4-D Heptachlor 2,4,5- T Organic constituents with health significance Wide range of health effects: carcinogen, teratogen, mutagen
103 Chloroform* Phenolic substances Formaldehyde Bromoform Bromate dibromochloromethane* Bromodichloromethane* By-products of water disinfection *THM- trihalomethane
104  carcinogenic effects  effects on reproduction and development  toxic effects on the liver and kidney Health effects of disinfection by-products
105 <<<BACK>>>
Methods of Water Purification
107 Common Treatment Processes  Dissolved Impurities  Dissolved inorganic • Oxidation-filtration for Fe and Mn salts • Hot or cold lime softening or other precipitation processes for heavy metals • Chlorination for cyanides • Ion-exchange softening and dealkalization dionization • Reverse osmosis • Electrodialysis • Distillation • Oxidation of NH4 + to NO3 - and denitrification of NO3 - to N2, both by biological processes
108 Common Treatment Processes  Dissolved organic • Flocculation followed by Sedimentation, Filtration, ultrafiltration, activated carbon • Biological treatment • Chemical destruction by e.g. chlorination, ozonation, potassium permanganate • Ion Exchange scavenging
109 Common Treatment Processes  Suspended Impurities  Colloids: organic and inorganic • Flocculation processes • Biological treatment for BOD reduction • Ultrafiltration  Suspended inorganic • Sedimentation / screening inorganic  Suspended organic • Sedimentation / screening • Filtration • Biological treatment for BOD
110 Common Treatment Processes  Living Matter  Microorganisms – reduced by biological treatment • Microfiltration • Disinfection by chlorine, ozone or biocides • Ultraviolet or radioactive sterilization  Gases • Thermal and/or mechanical degassing for removal of O2 and CO2 • Chemical scavenging (e.g. O2 removal by sulfite or hydrazine) • Dechlorination with activated carbon • Ion exchange
111 General Methods of Water Treatment  Removal of floating materials, which is generally accomplished by screens  Removal of suspended solids and color which may be accomplished:  By sedimentation – or permitting water to remain quiescent in large settling basin so that the suspended solids may settle to the bottom.  By coagulation - or applying to the water certain chemicals called coagulants that produce an insoluble gelatinous and flocculent precipitate which absorbs and entraps the suspended solids in the water and thus hastens their sedimentation  By filtration – or passing the water through a layer of sand or other material that retains the suspended solids.
112 General Methods of Water Treatment  Removal of bacteria which is accomplished by  generally by the process mentioned for the removal of suspended solids  supplemented by final disinfection with chlorine or other acceptable physical or chemical agents to ensure the destruction of bacteria that may cause disease  Removal or neutralization of tastes, odors, objectionable minerals and dissolved gases which is accomplished :  By aeration, or exposing the water in thin films or droplets to the oxygen of the atmosphere  By treating the water with certain chemicals  By means of special equipment or methods
120 <<<BACK>>>
WASTEWATER
Sanitation Code of the Philippines (PD 856)  Requirements in the Operation of Industrial Establishments (RULE V)  Section E: Disposal of Industrial Wastes • All toxic and hazardous wastes including nuclear wastes incident to the operation of the industrial plant shall be collected, stored or disposed of in a manner that will prevent health hazards, nuisance and pollution in accordance with the guidelines set by DENR (RA 6969). • All industrial establishments discharging toxic wastes shall submit a copy of the method of treatment approved and certified by the EMB- DENR .
Philippine Clean Water Act (RA 9275)  Ch. 2 Art 1 Sec 8 – Domestic Sewage Collection, Treatment and Disposal  That all establishments including industrial complex and similar establishments must be connected to a sewerage system.  Sec. 12 – Categories of Industry Sector  The Department shall revise and publish a list of categories of industry sector for which effluent standards will be provided for each significant wastewater parameter. 123
Philippine Clean Water Act (RA 9275)  SEC. 14. Discharge Permits. The Department shall require owners or operators of facilities that discharge regulated effluents pursuant to this Act to secure a permit to discharge. The discharge permit shall be the legal authorization granted by the Department to discharge wastewater: Provided, That the discharge permit shall specify among others, the quantity and quality of effluent that said facilities are allowed to discharge into a particular water body, compliance schedule and monitoring requirement. 124
125 DOMESTIC SOURCES INDUSTRIAL SOURCES LEACHATE AGRICULTURAL RUNOFF SOURCES OF WASTEWATER Human waste, laundry and kitchen washings, cleansing activities Unit operations, unit productions
126 Industry, product Unit of product (ton, except as specified) Water required per unit (liters) Wood pulp (Ton of pulp and paper) 236,000 Gasoline (Kiloliter) 7,000 - 10,000 Oil refinery (Ton of crude petrolium) 10,000 Chemicals - Acetic acid 417,000 - 1,000,000 Soap 960 - 2,100 Sulfuric acid (Ton 100% H2SO4) 10,400 Wool scouring 250,000 Cotton mill (Square Yard) 1.0 Carpets (Square Yard) 20 Gold (Ton of Ore) 1000 Iron 4200 Bauxite (Ton of Ore) 300 Sulfur 12,500 Iron and Steel Fully integrated mills Rolling and Drawing mills Blast furnace smelting Electrometallurgical feroalloys Industry, consumptive use (etc.) 86000 14,700 103,000 72,000 3,800 Automobi;es vehicle 38,000 Electric Power (Kilowatt-Hour) 200 Rubber (synthetic) 125,000-2,630,000 <<<BACK>>>
127 LEACHATE FROM OPEN DUMPS
WASTEWATER  USED WATER  WASTE IN LIQUID FORM CONTAINING POLLUTANTS
129 COMPOSITION OF WASTEWATER 99.99 % liquid 0.01 % solid
130 WATER POLLUTANTS 1. Wastewater Fraction Organic Fraction Pathogenic Organism Nutrient N+P Toxic Component Wastewater Solid Fraction TOTAL SOLIDS- RESIDUE AT 103-105 SETTLEABLE SOLIDS – SETTLE DOWN FILTERABLE – COLLOIDS & DISSOLVE NON-FILTERABLE – SUSPENDED SOLIDS 75% OF SS & 40% OF FS COMPOUNDS W/C POSSESS ONE CARBON ATOM NITROGEN & PHOSPHORUS ESSENTIAL TO THE GROWTH PROTISTA & PLANTS PESTICIDES, INSECTICIDES & HEAVY METALS HUMAN AND ANIMAL EXCRETA
131 WATER POLLUTANTS 2. Environmental and Health Impact Oxygen Depletion Turbidity Diseases EuthrophicationAccumulation Water Quality
132 WATER POLLUTANTS 3. Treatment Option Secondary Tx Primary Tx Ponds/Disinfection Adsorption Treated Effluent Tertiary Tx <<<NEXT>>>
133 PRELIMINARY TREATMENT
134 SEDIMENTATION TANKS <<<BACK>>>
135 CONVENTIONAL WASTEWATER TREATMENT PLANTS
136 WASTEWATER TREATMENT A B C
137 SEDIMENTATION TANKS <<<BACK>>>
138 TRICKLING FILTERS
139 CONVENTIONAL ACTIVATED SLUDGE TREATMENT PROCESS
140
141 <<<BACK>>>
142 CONVENTIONAL ACTIVATED SLUDGE TREATMENT PROCESS <<<BACK>>>
TERTIARY TREATMENT  Dissolved inorganic • Reverse osmosis • Distillation • Oxidation of NH4 + to NO3 - and denitrification of NO3 - to N2, both by biological processes <<<BACK>>>
144 WASTE STABILIZATION PONDS
145 WASTE STABILIZATION PONDS
147 ANAEROBIC POND PATHOGENS BOD SLUDGE LAYER BOD LOST AS GAS
148 FACULTATIVE PONDS AEROBIC LAYER ANAEROBIC LAYER BOD LOST AS GAS
149 SYMBIOTIC RELATIONSHIP OF ALGAE AND BACTERIA sunlight algae new cells oxygen organic matters bacteria new cells CO2 , nutrientsAEROBIC LAYER ANAEROBIC LAYER
150 Increased Pond Temperature Faecal Bacterial Die-Off Sunlight Rapid Photosynthesis pH > 9 Photo-oxidation High DO MECHANISMS FOR FAECAL COLIFORM DIE-OFF IN WSP EFFLUENT MATURATION POND
151 RESOURCE RECOVERY
152 RESOURCE RECOVERY
153 RESOURCE RECOVERY <<<BACK>>>
WATER-RELATED DISEASES  WATER BORNE  WATER WASHED  WATER BASED  WATER INSECT RELATED Methemoglobinemia Cholera Botulism Typhoid Hepatitis A Dysentery Cryptosporidiosis Minamata Disease Trachoma Enterobiasis Ascariasis Trichomoniasis Trichuriasis Pediculosis/Scabies Schistosomiasis Chlonorchiasis Fasciolopsiasis Malaria Filariasis
ECONOMIC CONSEQUENCES • Total economic losses 67B • Health P 3B • Fisheries Production P 17B • Tourism P 47B • Other economic losses • Damage claims • Family income due to desire for bottled water (4.6B per year, Metro Manila) Source: Philippine Environmental Monitor 2003 <<<BACK>>>
156 THE NEED FOR WASTEWATER TREATMENT  PROTECT RECEIVING WATERS FROM FAECAL CONTAMINATION  PROTECT RECEIVING WATERS FROM OXYGEN DEPLETION AND ECOLOGICAL DAMAGE  PRODUCE MICROBIOLOGICALLY SAFE EFLLUENTS FOR AGRICULTURAL AND AQUACULTURAL REUSE <<<BACK>>>
157
158 SOLID WASTE What is solid waste? • Solid waste comprise all waste arising from human and animal activities that are normally solid and that are discarded as useless or unwanted
159 Four General Categories • Municipal waste • Industrial waste • Hazardous waste • Health care waste <<<NEXT>>>
160 Municipal Solid Waste • waste arising from domestic, commercial, and institutional activities in urban areas. This includes the following:  Food waste  Rubbish  Ashes and residues  Demolition and construction  Treatment plant waste <<<BACK>>>
161 Industrial Solid Waste • waste arising from industrial activity and typically include rubbish, ashes, and hazardous waste <<<BACK>>>
162 Hazardous Solid Waste • waste that pose substantial danger immediately or over a period of time to human, plant or animal life. It exhibit the following: • Toxicity • Ignitability • Corrosivity • Reactivity <<<BACK>>>
163 Health Care Waste
164 Healthcare waste  Includes all the waste generated by health care establishments, research facilities and laboratories.  Also includes the waste originating from “minor” or “scattered” sources such as that produced in the course of health care undertaken in the home (dialysis, insulin injections etc.)
165 Health Impact of Health Care Waste Characteristics:  Contains infectious agents  Genotoxic  Contains toxic or hazardous chemicals or pharmaceuticals  Radioactive  Contains sharps <<<BACK>>>
166 Types of Health Care Waste  Infectious waste  Pathological waste  Sharps  Pharmaceutical waste  Genotoxic waste  Chemical waste  Waste with high content of heavy metals  Pressurized containers  Radioactive waste
167 Health Impact of Health Care Waste Persons at Risk  All individuals exposed to hazardous health care waste are potentially at risk, including those within health care establishments that generate hazardous waste, and those outside these sources who either handle such waste or are exposed to it as a consequence of careless management  E.g. MDs, nurses, healthcare auxiliaries, maintenance personnel, patients, visitors, waste disposal workers, scavengers
168 Health Impact of Health Care Waste  Hazards from Infectious Waste and Sharps 1. Through a puncture, abrasion, or cut in the skin 2. Through the mucous membrane 3. By inhalation 4. By ingestion
169 Health Impact of Health Care Waste
170 Health Impact of Health Care Waste  Hazards from Chemical and Pharmaceutical Waste - Intoxication – acute or chronic exposure, skin absorption, inhalation or ingestion - Injuries e.g. burns - Examples – disinfectants, obsolete pesticides, chemical/pharmaceutical residues discharged into the sewerage system
171 Health Impact of Health Care Waste  Hazards from Genotoxic Waste - Exposure to genotoxic substances may occur during preparation of or treatment with particular drugs/chemicals - Example: antineoplastic drugs - Carcinogenic, mutagenic, secondary neoplasia
172 Health Impact of Health Care Waste  Hazards from Radioactive Waste - The type of disease dependent on type and extent of exposure - Headache, dizziness and vomiting to more serious problems - Genotoxic - Severe injuries e.g. destruction of tissues which may lead to amputation
173 Waste Management Plan for a Health-care Establishment  Location and organization of collection and storage facilities  Design Specifications of the bags, garbage collection systems  Required material and human resources  Responsibilities of the different categories of personnel of the hospital including the attendants and ancillary staff  Procedures and practices  Training Program
174 Health Impact of Health Care Waste
175 Treatment and Disposal Technologies for Health Care Waste  Incineration – a high temperature dry oxidation process that reduces organic and combustible waste to inorganic, incombustible matter and results in a very significant reduction of waste volume and weight. This process is chosen for wastes that can not be recycled, reused or disposed of in a landfill site.
176 Waste types not to be incinerated  Pressurized gas containers  Large amounts of reactive chemicals wastes  Silver salts and photographic or radiographic wastes  Halogenated plastics e.g. PVC  Waste with high mercury or cadmium content e.g. thermometers, used batteries  Sealed ampoules containing heavy metals
177 Characteristics of waste suitable for incineration  Low heating value  Combustible matter – 60%  Non-combustible solids – 5%  Non-combustible fines – below 20%  Moisture content – below 30%
178
179 Treatment and Disposal Technologies for Health Care Waste  Chemical Disinfection – chemicals are added to waste to kill or inactivate the pathogens resulting to disinfection rather than sterilization. This process is suitable for treating liquid waste such blood, urine, stools or hospital sewage. May also disinfect microbiological cultures, sharps etc.
180 Treatment and Disposal Technologies for Health Care Waste  Wet Thermal Treatment based on exposure of shredded infectious waste to high temperature, high pressure steam and is similar to the autoclave sterilization process. It inactivates most types of microorganisms. It is required for the waste to be shredded before treatment, for sharps – milling or crushing. It is not appropriate for anatomical waste and animal carcasses and will not sufficiently treat chemical and pharmaceutical wastes.
181 Wet Thermal Treatment  Disadvantages: - the shredder is liable to mechanical failure and breakdown - the efficiency of disinfection is very sensitive to the operational conditions
182 Treatment and Disposal Technologies for Health Care Waste  Microwave Irradiation most microorganisms are destroyed by action of microwaves of a frequency of 2450 MHz and a wavelength of 12.24cm. The infectious agents are destroyed by heat conduction
183 Hospital Hygiene and Infection Control  Epidemiology of Nosocomial Infections - transition from contamination to infection - sources of infection - routes of transmission
184 Hospital Hygiene and Infection Control  Prevention of Nosocomial Infections - Principles: a. Separate the infection source from the rest of the hospital b. Cut off any route of transmission
185 Hospital Hygiene and Infection Control  Prevention of Nosocomial Infections - Isolation of the infected patients and standard precautions - Cleaning - Sterilization - Disinfection - Hand Hygiene
186 • In Metro Manila alone about 6,000 tons of garbage is generated per day. • People living near solid waste dumpsites are constantly exposed to smoke from spontaneous combustion. • A separate study by Torres et. al. and Bacud e.t al. 1994 reported that groundwater near dumpsites are contaminated .
187 PUBLIC HEALTH SIGNIFICANCE • aesthetic problems (eyesores, odor) • clogging of sewers, drains & river • breeding place of insects & rodents • surface & groundwater pollution • contributes to air pollution
188 PUBLIC HEALTH SIGNIFICANCE
Traditional Paradigm: 189
Most Preferable Least Preferable Recycle Reduce Reuse Prevent Dispose Recover Treat End of Pipe Green Procurement 4 Rs 190 Hierarchy of Solid Waste Management
193 SOLID WASTE COMPOSITION (Metro Manila) Composition Percent • Paper and Cardboard 22.37 • Food and Kitchen Waste 19.15 • Textiles 7.41 • Rubber and Leather 1.85 • Plastics 12.38 • Yard Waste 21.47 • Other Combustibles 6.82 • Metal 1.93 • Glass 1.54 • Screenings <12mm 4.66 • Hazardous 0.41 _____________________________________________________ Source: PRRP, 1990
194 FUNCTIONAL ELEMENTS OF SOLID WASTE MANAGEMENT GENERATION STORAGE COLLECTION DISPOSAL PROCESSING AND RECOVERY TRANSFER AND TRNSPORT
195 • it is difficult to control & varies with individual values and behavior • waste reduction at source is important to minimize waste generation • waste generation vary daily, weekly, monthly, and seasonally WASTE GENERATION
196 WASTE GENERATION • generation rate usually peak during Christmas and summer seasons • quantities of SW generated is important in selecting collection equipment, collection routes, and disposal facilities • quantity of SW is needed for planning regulatory purposes
197 WASTE GENERATION RATE (Dry Season) ______________________________________ Source: JICA Study, 1997 CATEGORY UNIT WASTE GENERATION Household Grams/person/day 431 Restaurant Grams/shop/day 20195 Institution Grams/person/day 83 Market Grams/shop/day 9239 Street sweeping Grams/km/day 11663 River cleansing Grams/km/day 32527
198 1. Source reduction & recycling • thru design, manufacture & packaging of products and longer useful life • selective buying patterns & the reuse of products and materials • reusable products instead instead of disposable (plates, towel, etc) • use products with greater durability & repairability Factors Affecting Waste Generation
199 Factors Affecting Waste Generation 2. Public attitude & legislation • significant reduction can be attained if people are willing to change habits & lifestyles to conserve natural resources 3. Geographic & physical factors • warmer climate tends to generate more waste • seasons of the year <<<BACK>>>
200  Why do you think “storage” is important in waste management?  this can have a significant effect on characteristics of waste, public health and aesthetic conditions  this is a critical step in solid waste management  segregation is the primary step in waste reduction and recycling STORAGE
201 1. effects on waste components  biological composition  absorption of fluids 2. types of containers to be used  depends on characteristics & types of SW and frequency of collection CONSIDERATIONS FOR WASTE STORAGE
202 CONSIDERATIONS FOR WASTE STORAGE 3. location of container  depends on the type of dwelling or commercial/industrial facilities, the available space, and access to collection services 4. public health and aesthetics  production of odor and unsightly conditions  potential breeding site of rodents and insects that are vectors of diseases <<<BACK>>>
203  gathering and hauling of waste from collection points to disposal site  50-70% of total cost of solid waste management is spent for collection  frequency of collection and type of collection vehicles are critical concerns COLLECTION OF SOLID WASTE
204 COLLECTION OF SOLID WASTE  need for proper timing during collection  separate collection system for hazardous waste  training of solid waste collection crew
205 COLLECTION ROUTES • identifying point and frequency of collection • routes should be laid out (route maps) • in hilly areas, start from top and proceed downhill • start from the farthest point towards the disposal site • areas with large quantities of SW should be served first <<<BACK>>>
206 • this involves (1) transfer of waste from smaller collection vehicle to larger transport equipment (2) subsequent transfer of waste to disposal site • transfer takes place in a transfer station • Transfer station is recommended if disposal site is relatively far (>15km) TRANSFER AND TRANSPORT
207 TRANSFER AND TRANSPORT • smaller collection vehicles are used to maneuver in city streets • further segregation can takes place in TS • waste are treated and compacted in TS <<<BACK>>>
208 • involves recovery of separated materials, processing and transformation of solid waste • facilities for SW separation and processing are: material recovery facility, transfer station, combustion facilities and disposal site • processing includes separation of waste components by size (screening), separation of metals (magnets), composting, and combustion PROCESSING AND RECOVERY
209 PROCESSING AND RECOVERY  transformation process includes volume reduction and recovery of conversion products and energy •biological process - composting •chemical process - combustion conversion to energy (RDF) <<<BACK>>>
210 DISPOSAL  remaining waste after waste reduction, recycling, reuse and processing should be properly disposed  most common disposal is Sanitary Landfill  safe and reliable long- term disposal of solid waste is necessary
Solid Waste Disposal Options Disposal Advantages Disadvantages Sanitary Landfills Minimum Environmental Pollution (e.g., groundwater pollution) Expensive Composting Compost as soil conditioner / fertilizer Must be marketable Waste sorting Incineration Reduction of waste to land disposal Requires min. area Expensive
Waste Disposal Systems OPEN DUMP
Waste Disposal Systems COMPOSTING
Waste Disposal Systems 214 SANITARY LANDFILL
SANITARY LANDFILL
216 SANITARY LANDFILL <<<BACK>>>
217 Food Safety  Food safety is non-negotiable  Serving safe food is not an option but an obligation of food establishments, manufacturers and suppliers.  Customers must be assured that the food they eat is safe.
218 Objectives of Food Sanitation  To ensure the consumption of safe and wholesome food  To prevent the sale of food offensive to the purchaser, or inferior in value and quality  To cut down spoilage and wastage of food
219 Food Contaminants  Modes of Transmission  Classifications  Effects
220 Modes of Transmission of Food-borne Diseases Infected Animals Diseases Susceptible Individual Sick person Carrier Careless individual Intestinal discharges Open Wounds, Boils, Acne Pimples Respiratory and Oral Discharges Air Drinking Water Hands Insects/Rodents Utensils Poisons FOOD Death Disability <<<BACK>>>
221 Classification of Contaminants  Chemical contaminants  Physical contaminants  Biological contaminants <<<BACK>>>
222 Chemical Contaminants  Toxic metals  Food service chemicals  Pesticides  Additives and Preservatives
223 Chemical Contaminants Chemical Toxin Source Associated Foods Toxic metals Utensils & equipment containing toxic metals (i.e. copper, brass, zinc) High acid foods, carbonated beverages Food service chemicals Cleaning products, polishes, lubricants, sanitizers All foods Pesticides Used in preparation areas to control rodents and insects All foods Additives and Preservatives Used to enhance taste or prevent spoilage All foods
224 Chemical Food Poisoning Chemicals Source Antimony Food cooked in poorly coated or chipped enameled cooking utensils Cadmium Chilled acid foods or drinks allowed to stand in cadmium-plated metal containers Cyanide Silverware not properly washed and sanitized after detarnishing Zinc Acid foods cooked in galvanized iron kettles Lead Improperly washed fresh fruits and vegetables sprayed with lead; food or water that has been in contact with lead pipes, lead-plated equipment, and lead-soldered pots and pans Arsenic Improperly washed fresh fruits and vegetables sprayed with arsenic Fluoride Food or drinks with sodium fluoride (used to get rid of cockroaches) Methyl Chloride Leaking mechanical refrigerators <<<BACK>>>
225 Physical Contaminants  Results from the accidental introduction of foreign objects into the food
226 Physical Contaminants Materials Injury Potential Sources Glass fixtures Cuts, bleeding Bottles, utensils, covers Insects and other filths Choking, infection Fields String and hair Choking Food handlers, packaging materials Bone Choking Improper Processing <<<BACK>>>
227 Biological Hazards  Bacteria  Viruses  Parasites  Fungi
228 Pathogen Transmission Routes Contamination Cross-contamination
229 Pathogen Transmission Routes Contamination • Unintended presence of harmful substances or microorganisms in food
230 Pathogen Transmission Routes Cross-contamination • Transfer of harmful substances or microorganisms to food
231 Pathogen Transmission Routes  Cross-contamination Unclean and unsanitized hands Cleaning cloths and sponges Food contact surfaces Raw or contaminated foods <<<BACK>>>
232 Effects of Food Contaminants Adverse Health Effects Adverse Non-Health Effects <<<NEXT>>>
233 Food-Borne Illnesses (FBI)  Food-Borne Infection • Results when pathogens grow in the intestines after a person eats food contaminated with them  Food-Borne Intoxication • Caused by eating food containing poisonous toxins
234 Classification of Food-Borne Illnesses (FBI) Food-Borne Illnesses Bacteria  Typhoid Fever  Cholera  Bacillary Dysentery  Salmonella Infection  Other gastro- intestinal diseases Parasitic  Ascariasis  Ameobiasis  Trichinosis  Giardiasis  Balintidiasis  Others Bacteria  Staphylococcal  Botulism (C. Botulinum)  Streptococcal  Bacillus cereus Plant or Animal  Some mushrooms  Some mussels  Certain herbs  Some fishes  Others Chemical Accident  Arsenic  Lead  Cadmium  Cyanide  Antimony  Nitrites  DDT, etc. Viral  Hepatitis A  Rotavirus  Others Food-Borne Infection Food Poisoning or Food Intoxication
235 General Symptoms of Food-Borne Illnesses  Headache  Nausea  Vomiting  Dehydration  Diarrhea  Fever
236 Microbial Food-Borne Ailments Pathogen Time Frame for Onset of Symptoms Campylobacter 1 to 10 days (usually 3 to 5 days) Clostridium botulinum 12 to 36 hours E. Coli 0157:H7 1 to 10 days (usually 3 to 5 days) Hepatitis A 1 to 7 weeks (usually 25 days) Listeria monocytogenes 4 days to several weeks Salmonella 6 hours to 3 days (average 18 hours) Staphylococcus aureus 2 to 7 hours Vibrio vulnificus 1 to 3 days <<<BACK>>>
237 Adverse Non-Health Effects  High Medical Expenses  Lost work and reduced productivity  Lost business and reputation  Increased insurance premium  Retraining costs <<<BACK>>>
238 Control of Hazards
239 Basic Safe Food Handling Rules 1. Clean: Wash hands and surfaces often 2. Separate: Don’t cross contaminate 3. Cook: Cook to safe temperatures 4. Chill: Refrigerate promptly 5. Buy goods at only approved/ reputable sources 6. Implement an integrated pest management program 7. When in doubt, throw it out!
240 Control of Chemical Hazards  Pesticides  Additives and Preservatives  Toxic metals  Food service chemicals
241 Control of Physical Hazards  Do not use glasses to scoop out ice. Use only commercial food grade plastics or metal scoops with handles.  Do not chill glasses or any food items in ice that will be used for drinks.
242 Control of Physical Hazards  Do not store toothpicks or non- edible garnishes on shelves above food storage or preparation areas.  Clean can opener before and after each use.
243 Control of Physical Hazards  Place and maintain protective shields on lights over food storage and preparation areas.  Remove staple wires, nails, and similar objects from boxes and crates away from food preparation areas.
244 Control of Biological Hazards  Factors Affecting Growth of Bacteria •Type of food •pH •Temperature •Moisture •Oxygen •Time
245 Methods of Food Processing  Dehydrating  Heat treatment  Freezing  Fermenting and similar inhibitions of microbial growth  Irradiating with gamma ray’s high energy electrons
246 Spoilage of Canned Foods: Classification of Deteriorated Cans  Pinholes  Leaks  Swells (swellers)  Springer or flipper Dents are entry points for microbes!
247 Spoilage of Canned Foods: Classification of Deteriorated Cans  Pinholes • Tiny holes caused by action of food acids during prolonged storage  Leaks • Due to improper sealing • Due to brittle metal • Due to corrosion
248 Spoilage of Canned Foods: Classification of Deteriorated Cans  Swells (swellers) • Both ends of cans bulge outward, which do not yield to finger pressure • Caused by the production of gas by microorganisms that are not killed because of inadequate sterilization of contents or by infection through leaks • Methane or hydrogen sulfide (H2S)
249 Spoilage of Canned Foods: Classification of Deteriorated Cans  Springer or flipper • A condition of the can where one end has a bulge which may be transformed to the other end by pressing the bulging end
250 Spoilage of Canned Foods: Classification of Deteriorated Cans Severe angularly dented can with crimping of body Severe dent that buckles end seam of a can
251 Control of Food Handlers  Handwashing  Personal Hygiene Practices  Sick or Injured Food Handlers  Hygienic Food Preparation Practices
252 Improper display before actual mealtime
253 The Four-Hour Rule  Principle stating that cooked protein foods that have been held at temperatures between 40F and 140F (4C and 60C) for more than 4 hours will be considered unfit for consumption and must be destroyed
254 Essentials of Food Establishment Sanitation  Healthy food handlers who are aware of and who put into practice sanitary and hygienic food handling techniques  Safety of food and drinks • Health departments exercising vigilance • Lab and physical exams • Precautions in handling insecticides, rat poisons and other poisonous materials  Adequate lavatory, toilet facilities and change areas
255 Measures to Control and Prevent Food-Borne Diseases in Food Establishments  Protection of food at all times from insects and vermin  Employment of food handlers who are hygienic and free from infectious diseases  Storage of food subject to infection at temperature  45F (7C) or  140F (60C)
256 Basic Requirements for Workplace Food Sanitation
257 Four Sanitary Requirements of Equipment Used in Food Processing 1. Designed and constructed to wholly prevent contamination of the product both in process and thereafter 2. Process applied uniformly and effectively to the food
258 Four Sanitary Requirements of Equipment Used in Food Processing 3. Made of materials and in shapes that are easily cleanable 4. Foolproof and tamper- proof in assembly for all parts vital to the process and protection of the product
259 Physical Requirements of Food Establishments  Orderly workflow patterns to control safety and quality at all critical points • Plan task to enable employees to travel at the least distance • Avoid difficult patterns that cause collisions, falls or spills • Have work spaces and equipment ready when food is brought out of storage
260 Physical Requirements of Food Establishments  Surfaces (walls, floors and ceiling): durable, non-absorbent, smooth and readily accessible for cleaning  Kitchen floors: non-skid, repel liquids, withstand strong cleaners
261 Physical Requirements of Food Establishments  Cold storage for perishable foods  Sanitary dishwashers  Restrooms for customers and employees
262 Recommended Sanitary Facilities for Food Establishments Dining Room Accommodation Water Closet Urinal Wash Hand Basin Female Male Female Male 1 - 49 1 1 1 1 1 50 - 60 2 1 1 1 1 61 - 120 2 2 2 2 2 For every additional 60 persons 1 1 1 1 1 One water closet for disabled person 1 1
263 Physical Requirements of Food Establishments  Potable drinking water supply facilities  Water-tight plumbing system for water supply and wastewater disposal
264 Physical Requirements of Food Establishments  Adequate lighting and ventilation  Garbage disposal and vermin control system  Separate rooms for eating
265 Recommended Dining Room Areas No. of Employees Area (sq. m.) 4 or less 10.80 5 11.70 6 12.60 7 13.50 8 14.40 9 15.30 10 16.20
PROVISION OF DRINKING WATER FACILITY* 267 No. of Employees No. of SDW Facility 1 - 50 1 51 - 100 2 101 - 150 3 151 - 200 4 201 - 250 5 *Refers to faucet, fountain, dispenser or any other suitable means
REQUIREMENTS FOR DRINKING WATER FACILITIES 268 • Should be available within 200 ft from any location of worker • At least one sanitary drinking fountain for every 50 employees • No cross-connections between drinking water supply and supply for industrial processes • Label water sources that are not potable • Drinking water should be protected from backflow (from industrial processes)
PROVISION OF SANITATION FACILITIES 269 • TOILET FACILITIES • Located as far as practicable but not more than 200 ft from working stations • Adequate lighting & ventilation • Walls & floors constructed of impervious materials • Separate toilet for each gender • Self-closing door
270 Recommended Number of Sanitary Toilet Facilities
PROVISION OF SANITATION FACILITIES 271 • WASHING FACILITIES • lavatories • showers • one shower should be provided for every 10 employees of each gender • change rooms: with storage facilities • clothes drying facilities
Recommended Number of Bathing Washing Facilities 272 Number of employees Bathing/Washing Facility 1 - 25 1 26 - 50 2 51 - 75 3 76 - 100 4 101- 140 5 141 - 180 6 181 - 220 7 221 - 260 8
273 Provision for Workplace Food Establishment
275 Physical Requirements of Food Establishments  Surfaces (walls, floors and ceiling): durable, non-absorbent, smooth and readily accessible for cleaning  Kitchen floors: non-skid, repel liquids, withstand strong cleaners
276 Physical Requirements of Food Establishments  Cold storage for perishable foods  Sanitary dishwashers  Restrooms for customers and employees
277 Recommended Sanitary Facilities for Food Establishments Dining Room Accommodation Water Closet Urinal Wash Hand Basin Female Male Female Male 1 - 49 1 1 1 1 1 50 - 60 2 1 1 1 1 61 - 120 2 2 2 2 2 For every additional 60 persons 1 1 1 1 1 One water closet for disabled person 1 1
278 Physical Requirements of Food Establishments  Potable drinking water supply facilities  Water-tight plumbing system for water supply and wastewater disposal
279 Physical Requirements of Food Establishments  Adequate lighting and ventilation  Garbage disposal and vermin control system  Separate rooms for eating
280 Recommended Dining Room Areas No. of Employees Area (sq. m.) 4 or less 10.80 5 11.70 6 12.60 7 13.50 8 14.40 9 15.30 10 16.20
281 Administrative Requirements  Sanitary Permit • application/renewal of sanitary permit filed with Local Health Office • sanitary inspector conducts an inspection prior to issuance of permit  Health Certificates • required for all food handlers
PARASITES AMONG FOODHANDLERS IN A TERTIARY HOSPITAL BLASTOCYSTIS HOMINIS - 40.6% ENDOLIMAX NANA - 20.3% ENTAMEBA COLI - 13.6% GIARDIA LAMBLIA - 1.7% COCCIDIA - 1.7%
FOOD HANDLERS - CANTEENS IN THE UNIVERSITY BELT FORMALIN ETHER CONCENTRATION – HOOKWORMS 19.5 % – TRICHURIS TRICHIURA 9.8 % – ASCARIS LUMBRICOIDES 6.5 % - BLASTOCYSTIS HOMINIS 23.6 % - ENTAMEBA HISTOLYTICA 3.3 % - GIARDIA LAMBLIA 3.3 % <<<BACK>>>
284 5S What is it all about?
285 What is 5S  5S is a systematized approach to: – Organize work areas – Keep rules and standards – Maintain discipline  5S utilizes – Workplace organization – Work simplification techniques  5S practice – Develops positive attitude among workers – Cultivates an environment of efficiency, effectiveness and economy
286 5S Japanese English Filipino Seiri Seiton Seiso Seiketsu Shitsuke Sort Systematize Sweep Sanitize Self-discipline Suriin Sinupin Simutin Siguruhin ang kalinisan Sariling kusa
287 5S Philosophy  Productivity comes from the elimination of waste  It is necessary to attack the root cause of a problem, not just the symptoms.  Participation of everybody is required.
288 The Practice of 5S Good Housekeeping  Seiri (Sort) – Take out unnecessary items and dispose.  Seiton (Systematize) – Arrange necessary items in good order.  Seiso (Sweep) – Clean your workplace  Seiketsu (Sanitize) – Maintain a high standard of housekeeping  Shitsuke (Self-discipline) – Do things spontaneously without being told or ordered.
289 Sort (Seiri)  Remove unnecessary items and dispose them properly. – Make the work easy by eliminating obstacles. – Eliminate the need to take care of unnecessary items. – Provide no chance of being disturbed with unnecessary items. – Prevent accumulation of unnecessary items.
290 Systematize (Seiton)  Arrange necessary items in good order. – Prevent loss and waste of time. – Easy to find and pick up necessary items. – Ensure first-come-first- served basis. – Make production flow smooth and work easy.
291 Sweep (Seiso)  Clean your workplace completely. – Keep environmental condition as clean as the level necessary for the products. – Prevent deterioration of machinery and equipment and make checking of abnormalities easy. – Keep workplace safe and work easy.
293 Sanitize (Seiketsu)  Maintain a high standard of housekeeping and workplace organization at all times. – Maintain cleanliness and orderliness. – Prevent misoperation. – Make it easy to find out abnormality. – Standardize good practices.
294 Self-discipline (Shitsuke)  Train people to follow good housekeeping rules autonomously.
295 Hard 5S  Refers to all facets of the work environment: individual workstation – Furniture - tables, shelves, drawers, conference room – Equipment - computers, typewriter, fax machine, copier – Layout of desk and equipment
296 Soft 5S  Office policies and procedures  Dress code  Sharing of responsibilities  Telephone etiquette
297 Benefits of 5S  Reduces cost to a minimum  Ensures delivery on time  Safe for people to work in  Make employee morale high  High productivity  Produces quality products and services
298 Promotional Activities  Launching activity  Big clean-up day  Competition  5S audit <<<BACK>>>
INSECT AND RODENT CONTROL
5 Basic Methods of Control 300  Physical (mechanical)-use of mechanical devices or physical forces  use of traps; shooting with bullets, darts; catching; clubbing  Chemical-use of rodenticides, insecticides and larvicides  use of poisons which may be clasified into:  Contact poison  Stomach poison  Fumigants  Sterilants
301  Biological-limiting factors that affect their growth and reproduction such as food, space for their habitat.  use of living rat predator and disease agent  Environmental-cleanliness of the premises, proper building construction and maintenance  Elimination of food by proper garbage disposal and food storage  Elimination of breeding places (harborage) by proper refuse storage, satisfactory housekeeping and proper design and construction of buildings  Rat-proofing of buildings – special construction to prevent rats from going under, through and over to the building.  Health education and Information
302 VECTORS mosquitofly cockroach rodentflea bedbugs <<<NEXT>>>
303 CONTROL OF FLIES  Musca Domestica - house fly  Carriers of many diseases: dysentery, cholera, typhoid, diarrhea, conjunctivitis  Fannia scaleris – latrine fly  Breed in excreta, in fermenting and decaying garbage  Carry the same diseases as the house fly
304 Habits and Characteristics  Housefly does not bite; stable fly is a vicious biter  Housefly is about ¼ inch long, mouse gray or buff in color  Male is smaller than female  The body, including the legs is covered with hairs  The sticky hairs of the legs hold germs  It dissolves sugar by depositing saliva on it.  It rests on a quiet spot to clean head and proboscis, to digest and to vomit and suck up its half digested food.
305 Life Cycle of House Flies eggs pupa larvae adult <<<NEXT>>>
306 Egg  Oval, white bright bodies  1 mm length  No. of eggs (1 single fly): 1000-3000 in clusters of 100 to 150 at a time  Ave. batches laid in a lifetime: 2-4 batches; Max: 20 batches  Hatch out in 8 hours at 29-32°C  Factors affecting # of eggs produced:  Available food supply  Climatic conditions  Natural enemies <<<BACK>>>
307 Larvae  Grayish or creamy white, segmented (like a worm), smooth cylindrical  ½ inch long  Move by alternately contracting and expanding their bodies (legless)  Larvae stage: 4-7 days  Highly motile, burrow into a fermenting mass, feed voraciously, grow rapidly  Optimum temp for growth: 32°C; killed at 64°C  End of larval stage: become restless, migrate to cooler dryer surroundings (e.g. loose soil, under surfaces of stones and boards) <<<BACK>>>
308  Mahogany brown, barrel shaped, developed from larval coating  6 mm long  Immobile for 3-6 days Pupa <<<BACK>>>
309  Emerging from puparium, newborn adult fly crawls tentatively until its wings have expanded fully and hardened.  Flights: max- 500 to 1000 meters; min- 200 to 300 meters; when carried by wind – up to 21 km  Same size as when it emerges from pupa  Lays eggs from 2- 20 days after emergence  Eggs are deposited by female fly into a dung or other material where heat generated by fermentation facilitates hatching and where moisture prevents drying  Eggs are deposited within 8 hours of fresh manure only  Length of life: 1 month Adult fly <<<BACK>>>
310 Breeding Places  Human and Animal Excreta  Garbage  Rubbish dumps containing organic wastes  Ground where liquid wastes are spilled
311 Transmission of Disease  Fly transmits disease through the legs and the digestive system  It voids its digestive tract while feeding which contaminates food  Produces 15-30 vomit spots and fecal deposits in 24 hours
312 Control Measures:  Basis of control measures: habits and characteristics of housefly  Preferred breeding material: horse manure  Other breeding materials: animal manure, human excreta, fermenting vegetable wastes  Larvae temperature susceptibility: 43 to 46 °C  Mature larvae migrate from breeding material prior to pupation  Pupa develop at or beyond the borders of mass of breeding material
313 Control Measures:  Larvae or adult insect crawl through loose manure or earth  Adult flies are attracted to food by odor  Flies soar toward light  Flies rest on vertical surface or hanging object
314 Methods of disposal of manure 1. Disposal by contract 2. Disposal of manure as fertilizer 3. Disposal by drying 4. Disposal by composting 5. Disposal by incineration
315 Disposal by contract  Collection and transport contracted to sanitation group with the following rules:  Manure to be collected early in the morning  All manure should be completely carried away  Vehicles should not allow spillage
316 Disposal of manure as fertilizer  Thinly spread on ground to dry quickly or flowed under if manure is wet
317 Disposal by drying  Only in dry climates; if areas become wet, it turns into breeding places.  Requirements:  Grounds tamped and cleared of vegetation  Manure is spread in layer not over 1 to 2 inches thick  Drying time: 4 to 7 days  Area required: 1.1 sq m per animal
318 Disposal by composting  Manure is closely packed in a heap  Heat generated in composting will kill larvae
319 Disposal by incineration  Manure may be staked in long windrows, sprayed with oil and burned  If manure is dried it can be burned without oil
320 Chemicals as larvicides  If manure will not be used as fertilizer:  Crude oil  Waste oil  Kerosene  2% solution of cresol Note: DDT is not effective against larvae
321 Chemicals as larvicides  If manure will be used as fertilizer  Borax solution  Hellebore  Iron sulfate
322 Chemicals as larvicides  In dirty garbage can, privies or other breeding areas:  Aldrin  Dieldrin  Organophosphate compounds
323 Methods of control of adult flies  Residual treatment  Outdoor space sprays  Fly trapping  Fly paper and fly wire  Swatting  Screening  Note: these are temporary measures and should not be as substitute for excreta, garbage and waste control
324 Residual treatment  Chemicals are applied on surfaces (walls, leaves, etc)  Housefly readily develops resistance to organochloride or organophosphorus  Less responsive to carbamate an pyrethrum type materials
325 Outdoor space sprays  Chemicals used for space treatments are more effetive than for residual/ larvicidal applications  Chemicals used: malathion, ronnel, fenthion, dichlorvos  Resmethrin emulsion is highly effective in reducing fly populations
326 Fly trapping  Two parts of fly traps  Bait chamber – lower darker part of traps into which flies are enticed by the odor of bait  Trap chamber – upper and lighter part and is connected with the bait chamber by an aperture through which the flies crawl toward the light after having fed on the bait  Location of fly traps  Near breeding places: manure piles, latrines, garbage cans and dumps  Near kitchens, around entrances to buildings, food preparing/ serving areas  Baits – need not be a source of nuisance  Fermented baits contain alcohol  Mixture of cereals, molasses yeast and water
327 Fly paper and fly wire  Flies may be caught on wires or strips of paper coated with a sticky preparation  Fly wire:  Wire fence or wires made into pieces 450 – 900 mm long and bent into a hooklet at one end; several wires may be twisted together  Fly paper:  Prepared by applying a thin coat of hot glue in a pan to strips of paper 450- 900 mm long and 25 to 50 mm wide
328 Swatting  An accessory measure by can give good results if used especially before meal is served
329 Screening  Does not reduce flies but is the most important measure in preventing flies from gaining access to food  Use wire mesh of 16 wires to an inch to exclude flies; 18 mesh wire to exclude mosquitoes <<<BACK>>>
330 Control of Mosquitoes
331 Mosquitoes – general description  Known agents of diseases such as malaria, filariasis and dengue  Annoying and cause discomfort  Frequently breed in backyards or near houses
332 Characteristics  Slender, delicate insects that have scales on their wings and long antennae  Mouthparts- for piercing and sucking; male mosquitoes DO NOT bite  Female mosquitoes feed on the nectar of flowers or juices from plants
333 Characteristics  Female mosquitoes of most species lay eggs on the water surface, wither singly or in rafts, according to species  Eggs hatch into larvae, change into comma-shaped pupae and turn into adult mosquitoes  Life cycle from egg to adult: about 1 week under favorable conditions
334 Life Cycle of a Mosquito
335 The Mosquito Species  Anopheles minimus flavirostris  Aedes poecilus  Culex quinquefasciatus  Aedes aegypti <<<NEXT>>>
336 Anopheles minimus flavirostris  Most dangerous malaria transmitter in the Philippines  Prefers to breed in flowing clear water at moderate elevations  Prefers animal blood to human blood  Has a short life span <<<BACK>>>
337 Aedes poecilus  Vectors of filariasis or elephantiasis in the Philippines  Breeds in the axil of abaca and banana plants <<<BACK>>>
338 Culex quinquefasciatus  Breeds in artificial containers, ground pools and sewage  Common house mosquito in the tropics <<<BACK>>>
339 Aedes aegypti  Carrier of dengue fever and yellow fever  Adult is medium sized, with silvery markings on the legs, abdomen and thorax  Wings are clear  Bites only in the daytime or in artificial light and its point of attack is the ankle  Breeds ion containers within human habitations or business buildings  Lays eggs singly in water; or preferably in wet areas near the water margin  Larvae hand at 45 degrees while breeding through the water surface and dive when disturbed  Life cycle: 12 to 15 days <<<BACK>>>
340 General control measures  Actions directed at water management are irrigation, drainage, and liquid waste disposal  Health education
341 Control of Mosquito larvae  Larviciding  Filling lowlands that have stagnant water, if these cannot be drained  Eliminating household sources such as empty containers (cans, bottles, used car tires, etc) left open  Repairing leaks or openings form septic tanks, cesspools, etc
342 Control of adult mosquitoes  Fogging – if there is sudden rise in mosquito density  Insecticides:  Pyrethrum - immediate killing of adult mosquitoes, low residual effect  DDT – residual killing over a period of time on sprayed surfaces; cheap and effective; serious public health consequence <<<BACK>>>
343 Control of cockroaches
344 Cockroaches  Capable of spreading germs mechanically  Objectionable in households and food establishment  Impart disagreeable odor and taste to food which they contaminate with their feces and materials regurgitated whiles feeding
345 Characteristics  Growth is influenced by temperature, humidity, and availability of food  Contaminate food by running over it since they may carry some disease organisms on their legs  Troublesome in establishments where food is stored, cooked or served  Spoils food and leave a roachy odor and particles of filth  Brown, brownish black or tan.  Flat bodied and foul smelling  Mainly active at night or in dark places during the day
346 Life Cycle of Cockroach
347 Control measures  Good housekeeping  Building should be kept in good repair  Food should be kept well-protected an d stored in tight-fitting containers, left- overs should not be exposed  Garbage should not be left in indoors overnight <<<BACK>>>
348 Control of Fleas
349  important vectors of disease  Transmit pathogenic organisms from rat to man such as typhus and the plague  Immediate hosts to some species of dog and rodent tapeworms which occasionally infest man  Bites are annoying to ma n, pets and livestock  Serious nuisance to housekeepers Public Health Significance
350  Rat flea – responsible for transmission of endemic typhus  Human flea – usually infests houses  Dog and cat flea Types of fleas
351  Small, wingless insects with mouth parts fit for piercing and sucking  Bodies are flattened form side to side  Move around easily among the body hair of animals and can leap several inches  Eggs are laid on the animal an don the floor or bedding of the animal. These are hatched in a few days into larvae on the debris on the ground or cracks of the floor. Characteristics
352  Live in dust in cracks, under carpets, and in cat or dog bedding  Lifespan: 2 to 3 months  Adult fleas attached themselves to the animal and feed on their blood
353 Life Cycle of a Flea
354  Outdoor control  Chemical sprays  Indoor control  Thoroughly vacuum floors, carpet, furniture, crevices around baseboards, cabinets and other infested areas at least every other day, pet bedding. Throw away vacuum bag in a sealed plastic bag after use because fleas can develop inside.  Larvae  Salt or carbolic acid applied on places where larva develops  malathion  On animals  Carbaryl on cats and dogs  Commercial dog shampoo Control measures <<<BACK>>>
355 Control of Bedbugs
356 Public Health Significance  Capable of harboring and transmitting certain disease organisms  Bite really pierces and is blood sucking  Inject a fluid which causes itchiness and irritation  implicated in diseases such as plague, anthrax and relapsing fever  Feed upon poultry, mice, rats and other animals
357 Characteristics  Unfed bedbugs are very flat. Become elongated and swollen when fed  Food: blood or warm-blooded animals (humans)  Both male and female bedbugs suck blood  Mouth forms a sharp beak or proboscis which they can thrust into the skin  Can survive for 9 months without food  Crawl feely to their victims from their hiding place
358 Characteristics  Believed to be activiely migratory at times, traveling by their own power form room to room, besides being carried in clothes and bedding  Lifespan of mature bed bug: 6 to 8 months  Lays 200 eggs at an average of 3 to 4 x a day (when food and temperature are favorable)  Ovideposition occurs only at temperature above 21°C with ample food. At this temperature, eggs are hatched in 6 to 17 days
359 Characteristics  Young bedbugs feed at first opportunity  Accumulated in piles, cracks of bedsteads or in places where bedbugs hide during daytime  Adult bedbugs can resist temperature below freezing  Temperature of 0 to 4°C with fairly high humidity – lethal to large numbers
360 Control measures  Chemical control  Malathion  Deltamethrin or Cyflouthrin  Dichorvos (DDVP) <<<BACK>>>
361 Control of Rodents
362 Public Health Significance  Responsible in the spread of at least 8 diseases affecting man  Host to a number of organisms or parasites  Excretions may infect man
363 Rat-borne Diseases Diseases Causative organism Mode of transmission 1. Murine Typhus Rickettsia Typhi Infected rat flea 2. Plague Pasteurella pestis Regurgitation of infected blood into bite wound by flea 3. Rat bite fever Streptobacillus Moniloformis Rat bites 4. Salmonellosis Salmonella species Rodent urine/feces 5. Weil’s Disease Leptotospiral ictero- haemorrhagiae Rodent urine/feces 6. Rickettsial Pox Rickettsia Akari House mouse mite bite
364 Characteristics and Habits
365 Norway Rat  Also known as brown, house or sewer rat  Most common and largest burrowing domestic rat  Adult weight: 16 or more ounces  Fur: coarse, reddish brown  Body: heavy-set, blunt-nose  Tail: bicolored, shorter than body and head  Ears: small, close set  Droppings: large capsule shaped  Sexual maturity: attained in 3-5 months
366 Norway Rat  Gestation Period: 22 days average  Length of life: 1 year average  Young : 8-12 per litter  Number of weaned: average of 20 per year per female  Harborage: ground level, burrows in ground and under foundations of buildings, rubbish dumps  Range : frequently 100-150 feet  Food and water: omnivorous; garbage meat, fish and cereal grains  Daily requirements: ½ to 1 ounce dry food and ½ ounce of water
367 Life Cycle of Rodents
368 Roof Rat  Also known as grey, black and climbing rat  Agile climber and medium-sized domestic rat  Adult weight: 8-12 ounces  Fur: black to slate gray, tawny above and grayish black below  Body: slender, pointed nose  Tail: single color, longer than body and head  Ears: large and prominent  Droppings: spindle-shaped  Sexual maturity: attained in 3-5 months
369 Roof Rat  Gestation Period: 22 days average  Length of life: 1 year average  Young : 6-8 per litter  Number of weaned: average of 20 per year per female  Harborage: above ground level, indoors in attics, between walls, in enclosed spaces  Range : frequently 100-150 feet  Food and water: omnivorous; vegetables, fruits and cereal grains  Daily requirements: ½ to 1 ounce dry food and ½ ounce of water
370 House Mouse  Smallest among the domestic rodents  Adult weight: ½ ounces  Fur: dusky gray  Body: small slender  Tail: semi-naked, about as long as body and head  Ears: moderately large and prominent  Droppings: small, rod-shaped  Sexual maturity: attained in 1-1/2 months
371 House Mouse  Gestation Period: 19 days average  Length of life: 1 year average  Young : 5-6 per litter  Number of weaned: average of 30-35 per year per female  Harborage: any convenient, place in walls, cabinets and furnitures  Range : frequently 10-30 feet  Food and water: omnivorous; prefers cereal grains  Daily requirements: 1/10 ounce dry food and 1/20 ounce of water
372 General Rodent Control Methods  Preventive (environmental control)  Elimination of food by proper garbage disposal and food storage  Elimination of breeding places (harborage) by proper refuse storage, satisfactory housekeeping and proper design and construction of buildings  Rat-proofing of buildings – special construction to prevent rats from going under, through and over to the building.  Health education and information
373 General Rodent Control Methods  Suppressive Measures  Physical – use of traps; shooting with bullets, darts; catching; clubbing  Chemical – use of poisons which may be clasified into:  Contact poison  Stomach poison  Fumigants  Sterilants  Biological – use of living rat predator and disease agent <<<NEXT>>>
374
INDUSTRIAL POLLUTION CONTROL Victorio B. Molina, CE.,SE.,MPH Assistant Professor, Department of Environmental and Occupational Health, College of Public Health UP Manila
INDUSTRIAL POLLUTION CONTROL OUTLINE State of Environmental Pollution Diseases Related to Pollution Pollution Control Measures •Air Pollutants •Solid Wastes •Liquid Wastes
HEALTH AND ENVIRONMENT ENVIRONMENT HEALTH COMMUNITY ECONOMY
DISEASES RELATED TO POLLUTION •Health burden of diseases attributable to environmental pollution :  11 to 42% of all causes •Equivalent to 47 to 294 million days of healthy life lost (DHLL) Source: PEHAS (WB-UP-DOH 1990)
What is bioaccumulation and biomagnification ? Bioaccumulation - increase in concentration of a pollutant from the environment to the first organism in a food chain Biomagnification - increase in concentration of a pollutant from one link in a food chain to another.
Industrialization  Exports increased by 250% from 1986 to 1991  2,300 hectares per year are converted to industrial areas and human settlements
MAJOR FORMS OF INDUSTRIAL WASTES COMBUSTIBLE WASTE SOLID WASTES SLUDGE & SLURRY WASTE WASTEWATER Combustion Suspension in Atmosphere Surface or Subsurface Disposal Suspension and/or Solubilization Filtration and Decantation Atmosphere Land Water TYPES OF INDUSTIRAL WASTE MODE OF RELEASE ENVIRONMENT OF DISPOSAL SITE particulates Gaseous Pollutants Added Water Volatilization Solid Residues Liquid Waste Erosion, Leaching Irrigation, Flooding Atmospheric Fallout, Precipitation Suspension by Winds, Sublimation Evaporation,EscapeofGaseousPollutants AtmosphericFallout,Precipitation
AIR POLLUTION What is air pollution? It is the presence of one or more air contaminants in sufficient quantities, of such characteristics, and of such duration as to threaten human, plant or animal life or to property, or which reasonably interferes with the comfortable enjoyment of life or property.
Why is air pollution a major environmental and occupational health problem ?  We breathe approximately 6 liters of air every minute  8,640 liters of air per day  The total surface area of the air sacs of our lungs is as big as a tennis court
Major Sources of Air Pollution Emissions from vehicles Fuel combustion from coal fired power plants Industrial processes Burning of solid wastes
Effects Of Air Pollution 1. Limited Visibility Noon Morning
Effects Of Air Pollution 2. Economic damage to property
Effects of Air Pollution 3. Annoyance to human senses
Effects of Air Pollution 4. Damage to health  Eye irritation – specific effect of photochemical oxidants, aldehydes and particulate matter  Acute respiratory infection – increased risk among young children  Acute bronchitis – direct irritating effects of SO2, soot and petrochemical pollution  Chronic bronchitis – aggravation of cough or sputum  Asthma – aggravation from respiratory irritation
 Decreased lung functions  Reduced exercise performance  Exacerbation of symptoms with chronic obstructive pulmonary disease (COPD)  Headache – carbon monoxide causing more than 10% carboxyhaemoglobin  Lead toxicity – add to body burden  Deaths – fine particulate increasing mortality in heart and lung disease Effects of Air Pollution
Specific Health Effects of Common Air Pollutants 1. Particulates (PM10 and PM2.5) 2. Sulfur dioxide 3. Oxides of nitrogen 4. Ozone 5. Carbon monoxide 6. Volatile organic compounds 7. Trace metals
1. PARTICULATES  Associated with elevated risk of mortality and morbidity (cough & bronchitis)  Every 10 ug/m3 increase of PM10 is estimated to cause 1% increase in CVD death (WHO, 1997)  Can cause pneumoconiosis in occupational setting  DENR Standard: TSP=250 ug/m3 PM10=150 ug/m3
2. SULFUR DIOXIDE  Water-soluble irritant gas affecting upper respiratory tract  Cause bronco-constriction and asthma attacks  Can attach to particulates and tend to deposit deeply in the lungs  Cause of “acid rain”  DENR standard: 180 ug/m3 (24-hr ave)
3. OXIDES OF NITROGEN  Increase lower respiratory tract infections  Increase incidence asthma  Impair host defenses in the respiratory tract  Reduce capacity of lungs to clear particles and bacteria  DENR standard = 150 ug/m3 (24 hr ave.)
4. OZONE  Highly reactive compound that irritates airways in the lungs  Interferes with host defense mechanisms  Secondary pollutant  Trigger asthma attacks  Can cause headache and fatigue  Generate lower and upper respiratory symptoms  WHO guideline: 100 ug/m3 (8 hr exposure)
5. CARBON MONOXIDE  Odorless and colorless gas  Slightly heavier than air  Has 200-300x more affinity to hemoglobin than oxygen  Normal amount of CO in blood is 1%  DENR standard: 10mg/m3 (8 hr ave)
6. VOLATILE ORGANIC COMPOUNDS  About 261 VOCs have been detected in ambient air  Can cause irritation of the respiratory tract  Can trigger asthma attack  Can cause headache  May have toxic and neurological effects
7. TRACE METALS  E.g., Pb, Cd, Hg  May affect nervous and respiratory system  May affect liver and skin  Pb can cause nerve damage, learning disabilities and neurobehavioral problems in children  Every 10ug/dL increase in blood Pb levels is associated with 1-5 point decrement in IQ of exposed children
AIR EMISSIONS FROM MOBILE SOURCES IN METRO MANILA, (tons/year) 1990 2001 AREA TOG 100,954 (93.5) 190,531.34 5,162 (4.8) CO 572,626 (99.2) 948,192 525 (0.09) NOX 66,216 (82.69) 109,760 276 (0.35) SOX 10,350 (11.75) No Data 12 (0.02) TPM 13,220 (10.6) 48,465 102,286 (82) PM10 11,450 (16.3) No Data 51,042 (72.9) Source: EMB-DENR,1990
RULE OF 1000 “…states that a pollutant released indoors is 1000 times more likely to reach peoples lungs than a pollutant released outdoors.” World Health Organization, 1997  In urban areas most people spend more than 70% of their time indoors at work, at home, or at school.
Effects of Air Pollution 5. Changes in the ecology of the natural environment a. Acid Rain b. Greenhouse effect / El Niño phenomena c. Depletion of Ozone Layer
Control of Air Pollution 1. Dilute in the atmosphere 2. Prevent formation 3. Reduce the quantity 4. Change the process or equipment 5. Apply air-cleaning technologies
Control of Air Pollution Dilute in the Atmosphere
Air-cleaning Technology Methods Mode of Operation Suitable for Mechanical cyclonic collectors Whirling around in a funnel followed by gravitation into a funnel. Coarse particles; ore crushing; trapping flyash Electrostatic precipitators Gas stream passes across electrically charged plates and then discharged into a storage hamper Small particles (size > 1/10 m) Power plant, incinerators, smelter and paper mills Wet scrubbers Washing out contaminants Removal of SO2, H2S, HCl, crushing and grinding plants Fabric filters (bag houses) Principle of vacuum cleaner Cement plants, iron foundries, steel furnaces
Air-cleaning technology
Air-cleaning Technology
Air-cleaning Technology
Air-cleaning Technology
Air-cleaning Technology
Air-cleaning Technology
Air-cleaning Technology <<<BACK>>>
Solid Wastes •are all the wastes arising from human and animal activities that are normally solid and that are discarded as useless or unwanted. Three General Types 1. Municipal - domestic, residential 2. Industrial - industrial activities 3. Hazardous - poses substantial danger
Solid Wastes
Hierarchy of Solid Waste Management Waste Minimization Re-Use Materials Recycling including Composting Energy Recovery Incineration Landfill
Solid Waste Disposal Options Disposal Advantages Disadvantages Sanitary Landfills Minimum Environmental Pollution (e.g., groundwater pollution) Expensive Composting Compost as soil conditioner / fertilizer Must be marketable Waste sorting Incineration Reduction of waste to land disposal Requires min. area Expensive
<<<BACK>>>
Liquid Waste Management Chemical Treatment Options Treatment Process Effective for: Oxidation Chemical Precipitation Ion exchange Neutralization Organic chemicals Heavy metals, inorganics Heavy metals, inorganics Acids and bases
Biological Treatment Options  Activated sludge process  Trickling filters  Rotating biological contactors  Anaerobic biological treatment
Thank you… Let’s join hands together to protect our environment and our future…
Water Treatment Technologies
433 Common Impurities  Dissolved Impurities  Suspended Impurities  Living Matters  Gases <<<NEXT>>>
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Watersupplysystems2013

  • 2. POTABLE and ADEQUATE WATER SUPPLY • SOURCES: public water supply or individual supply source • QUALITY: • should meet requirements of PNSDW • regular sampling and test • health aspects • treatment methods • QUANTITY: 90 liters per cap/day min
  • 3. AREAS OF ENVIRONMENTAL HEALTH CONCERNS 1. WATER SUPPLY 6. VECTOR CONTROL 2. SANITATION 7. AIR RESOURCE MANAGEMENT 3. WASTE MANAGEMENT 8. OCCUPATIONAL HEALTH 4. SOIL POLLUTION 9. URBANIZATION 5. FOOD SANITATION
  • 4. WATER SUPPLY SYSTEM 1. SOURCES AND DISTRIBUTION 2. WATER QUALITY CHARACTERISTICS 3. QUALITY STANDARDS 4. HEALTH ASPECTS 5. WATER TREATMENT 10 <<<NEXT>>>
  • 6. 14 Water Supply Systems WATER SOURCES 1. Groundwater – portion of the rainwater which has percolated into the earth to form underground deposits and called aquifer (water-bearing soil formations). Groundwater as a source of water supply can be extracted through wells and springs.
  • 7. SURFACE WATER SOURCES 2. Surface Water – is a mixture of surface run-off and groundwater. Surface sources include rivers, lakes, streams, ponds and impounding reservoirs. 15
  • 8. 16 3. METEORIC WATER SOURCES • VARIES FROM ROOF STORAGE FOR INDIVIDUAL HOME USE • LARGER PREPARED CATCHMENT AREAS FOR COMMERCIAL USE • SEASONAL IN OCCURRENCE • WATER IS CORROSIVE • RAINWATER IS NOT SUFFICIENT TO SUPPLY REQUIREMENTS
  • 9. 17 Water Supply Systems Water Usage and Classification Fresh Surface Waters (rivers, lakes, reservoirs,etc.) Classification Beneficial Use Class AA Public Water Supply Class I. Intended for waters having watersheds which are uninhabited and otherwise protected which require only approved disinfection in order to meet the PNSDW.
  • 10. 18 Classification Beneficial Use Class A Public Water Supply Class II. For sources of water supply that will require complete treatment (coagulation, sedimentation, filtration, disinfection) in order to meet the PNSDW. Class B Recreational Water Class I. For primary contact recreation such as bathing, swimming, diving, etc. (particularly designed for tourism purposes). Water Usage and Classification
  • 11. 19 Water Usage and Classification Classification Beneficial Use Class C 1) Fishery Water for propagation and growth of fish and other aquatic resources; 2) Recreational Water Class II (Boating ,etc.) 3) Industrial Water Supply Class I For manufacturing processes after treatment. Class D 1) For agriculture, irrigation, livestock watering, etc. 2) Industrial Water Supply Class II for cooling, etc. 3) Other inland waters
  • 12. 21 Water Supply Systems WATER SUPPLY-LEVEL OF SERVICE Level 1 (Point source) – a protected well or a developed spring with an outlet but without a distribution system Level 2 (Communal faucet system) – a system composed of a source, a reservoir, a piped distribution network, and communal faucets. Level 3 (Individual household connection) – a system with a source, a reservoir, a piped distribution network and household taps. <<<NEXT>>>
  • 13. 22 Classification of Water Supply Facilities • Level 1 (Point source) – a protected well or a developed spring with an outlet but without a distribution system • Access to water supply facilities • Farthest user not > 250 m. from the point source • 1 Facility per 15 households • Generally for rural areas where houses are scattered too thinly to justify a distribution system WATER SUPPLY-LEVEL OF SERVICE <<<BACK>>>
  • 14. 23 Classification of Water Supply Facilities • Level 2 (Communal faucet system) – a system composed of a source, a reservoir, a piped distribution network, and communal faucets. • Access to water supply facilities • Farthest house is not > 25 m. from communal faucet system • 4 to 6 households per faucets • Generally for rural areas where houses are clustered WATER SUPPLY-LEVEL OF SERVICE <<<BACK>>>
  • 15. 24 Classification of Water Supply Facilities • Level 3 (Individual household connection) – a system with a source, a reservoir, a piped distribution network and household taps. • Access to water supply facilities • The house has service connection from the system • One or more faucets per household • Generally for high-density built-up areas WATER SUPPLY-LEVEL OF SERVICE
  • 16. 25 Institutions Involved in Water Supply DENR Principal environment and water shed agency. EMB Enforces water quality and effluent standards. Monitors quality of surface water. DOH Sets and monitors drinking water standards. Formulates and implements sanitation programs to address environmental and water related diseases.
  • 17. 26 Institutions Involved in Water Supply LWUA Promotes and oversees the dev’t. of provincial waterworks and sewerage; acts as special lending institution for local water districts. NWRB Regulate the use of water sources and does overall coordination of water resources management and development.
  • 18. 27 Institutions Involved in Water Supply DOST Conducts research & dev’t. programs with DENR for prevention and abatement of water pollution. MWSS Responsible for water systems in M.M. and its adjacent areas.
  • 19. 28 Institutions Involved in Water Supply MWCI Private firm serving the waterworks and sewerage system of the eastern part of M.M. MWSI Private firm serving the waterworks and sewerage system of the western part of M.M.
  • 20. 29 Institutions Involved in Water Supply LLDA Regulates and controls the pollution of the Laguna de Bay region, including the sewage works and industrial waste disposal systems. LGUs Share responsibility in providing basic services, including enforcement of sanitation laws. <<<NEXT>>>
  • 21. 30 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY A. Physical Characteristics Source/Cause Problem Turbidity Suspended particles Cloudy water Color Substances in solution Colored water Odor Dissolved salts and gases Disagreeable odor Taste Dissolved substances Unpleasant taste
  • 22. 31 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY B. Chemical Characteristics Source/Cause Problem Hardness Dissolved minerals of Ca & Mg Increased soap consumption, formation of scales Chloride Dissolved salts in sewage Salty taste of water Iron Dissolved iron Staining of fixtures, metallic taste
  • 23. 32 COMMON WATER QUALITY PROBLEMS IN WATER SUPPLY C. Biological Characteristics Source/Cause Problem Bacteria Viruses parasites Sewage Water – Related Diseases Microscopic Plants Nutrients (N,P,K) Color, odor, taste <<<BACK>>>
  • 24. 33 The 2007 Philippine National Standards for Drinking Water DOH ADMINISTRATIVE ORDER NO. 2007 – 0012
  • 25. 34 Water Quality Issues • New information on many chemicals •Evolving agricultural, industrial, domestic practices • Proliferation of water-refilling stations as alternative (or main) sources of drinking water •Distinct standards for “processed” water <<<NEXT>>>
  • 26. Type of Chemicals Use Number of Tons Used per year in the Country Pesticide Agricultural Public Health Consumer Use No available data 3.04(a) No available data Fertilizers 1,353,224.38(b) Petroleum Products 2008: 101,200(c)* 2009: 107,299(d)* Industrial Chemicals A. PCL Manufacturing/ processing 594,904.51(e) B. ODS (transitional) 4,510,704.10 kg + 29,034.00 kegs(f) Consumer Chemicals No available data *in thousand barrels Chemical Use by Categories
  • 27. Chemical Waste Generation Type of Chemical Waste Generation (tons/year) 2008 2009 Cyanide with Waste 5,551,042 81,517.10 Acid Wastes 19,666,025 5,654.91 Alkali Wastes 1,966,258 198,926.36 Wastes with inorganic chemicals 532,251 45,818.05 Reactive Chemical Wastes 1,406,982 7,547.36 Inks/ Dyes/ Pigments/ Paint/ Latex/ Adhesives/ Organic Sludge 520,517 14,678.21 Waste organic solvent 78,369,374 3,525.04 Putrescible/Organic wastes 29,490 912,373.58 Oil 3,743,566 295,907.10 Containers 33,196,202 129,170.90 Immobilized wastes 397,469 5,290.40 Organic chemicals 2,154,458 210.29 Miscellaneous waste (pathogenic or infectious wastes, friable asbestos wastes, pharmaceuticals and drugs, pesticides, persistent organic pollutants) 17,390,465 10,575.26 TOTAL 164,924,099 1,711,194.55
  • 28. 37 Water Quality Issues • Detection of naturally occurring hazardous substances in water sources •E.g. arsenic, fluoride • Inadequate monitoring capability •Inability of regulatory units to monitor all parameters • Need for new approaches in safe management of water supply
  • 29. 38 STANDARD PARAMETERS AND VALUES FOR DRINKING WATER QUALITY I. Standard Values for Bacteriological Quality Source and Mode of Supply Bacteria Standard Value (No/100 ml) All drinking water supplies under all circumstances E. Coli or thermotolerant fecal bacteria 0 Treated water entering the distribution system E. Coli or thermotolerant fecal bacteria 0 Treated water in the distribution system E. Coli or thermotolerant fecal bacteria 0
  • 30. 39 II. Standard Value for Biological Organisms Constituent Permissible Value Total Count/ ml 10
  • 31. 40 III. Standard Values for Physical and Chemical Quantity: Health Significance A. Inorganic Constituents Constituent Maximum Level (mg/l) Antimony 0.005 Arsenic 0.01 Barium 0.3 Boron 0.7 Cadmium 0.003 Chromium 0.05 Cyanide 0.07 Fluoride 1.0 Lead 0.01 Mercury (total) 0.001 Nitrate 50.0 Nitrite 3.0 Selenium 0.01
  • 32. 41 B. Organic Constituents Constituents Maximum Level (mg/l) Aldrin & Dieldrin 0.03 Chlordane 0.2 DDT 2.0 Eldrin 0.2 Heptachlor & heptachlor 0.03 epoxide 2.0 Lindane 20.0 Methoxychlor Nil Petroleum oils & grease 5.0 Toxyphane 30.0 2,4-D 9.0 2,4,5-T
  • 33. 42 IV. Standard Values for Physical and Chemical Quality: Aesthetic Quality Constituents Maximum Level (mg/l) Taste Unobjectionable Odor Unobjectionable Color 5 TCU Turbidity 5 NTU Aluminum 0.2 Chloride 250.0 Copper 1.0 Hardness 300 as CaCO3 Hydrogen Sulfide 0.05 Iron 1.0 Manganese 0.5 pH 6.5 - 8.5 Sodium 200.0 Sulfate 250.0 Total Dissolved Solids 500.0 Zinc 5
  • 34. 43 V. Standard Values for Disinfectants and Disinfectant By-Products Constituent Maximum Level (mg/l) a. Disinfectant Chlorine Residual 0.2 - 0.5 b. Disinfectant by-products Bromate 0.025 Chlorite 0.2 2,4,6 trichlorophenol 0.2 Formaldehyde 0.9 Phenolic substances 0.001 Bromoform 0.1 Dibromochloromethane 0.1 Bromodichloromethane 0.06 Chloroform 0.2
  • 35. 44 VI. Chemicals of No Health Significance at Concentrations Normally Found in Drinking Water Constituent Note Asbestos In accordance with the findings of WHO, the DOH does not prescribe any standard values for these compounds since they are not hazardous to human health at concentrations found in drinking water. Silver Tin
  • 36. 45 VII. Standard Values for Radiological Constituents Constituent Maximum Level (mg/l) Gross alpha activity 0.1 Gross beta activity 1.0 <<<BACK>>>
  • 37. 46 MINIMUM FREQUENCY OF SAMPLING FOR DRINKING WATER SUPPLY SYSTEMS Source and mode of supply Population served Minimum frequency of sampling a. Level I 90 – 150 Once in every 3 months b. Level II 600 Once in every 2 months c. Level III Less than 5000 5000 – 100000 More than 100000 1 sample monthly 1 sample per 5000 pop monthly 20 samples plus one sample per 10000 pop monthly d. Bottled Water Once every 2 months e. Water refilling stations Once a month f. Emergency supplies of drinking water Before delivery to users <<<BACK>>>
  • 38. WATER-RELATED DISEASES  WATER BORNE  WATER WASHED  WATER BASED  WATER INSECT RELATED Methemoglobinemia Cholera Botulism Typhoid Hepatitis A Dysentery Cryptosporidiosis Minamata Disease Trachoma Enterobiasis Ascariasis Trichomoniasis Trichuriasis Pediculosis/Scabies Schistosomiasis Chlonorchiasis Fasciolopsiasis Malaria Filariasis <<<BACK>>>
  • 39. 48 WATER-BORNE DISEASES occur when the pathogen is in water which is drunk by a person which may then become infected, e.g. cholera and typhoid.
  • 40. 49 WATER-WASHED DISEASES • A DISEASE WHOSE TRANSMISSION WILL BE REDUCED FOLLOWING AN INCREASE IN THE VOLUME OF WATER USED FOR HYGIENIC PURPOSES, IRRESPECTIVE OF THE QUALITY OF THE WATER.
  • 41. 50 THREE MAIN TYPES OF WWD 1. INFECTION OF THE INTESTINAL TRACT 2. INFECTION OF THE SKIN AND EYES 3. INFECTION CARRIED BY LICE
  • 42. 51 WATER-BASED DISEASES • Disease due to infection by parasitic worms which depend on aquatic intermediate hosts to complete their cycle, e.g. schistosomiasis, fasciolopsiasis.
  • 43. 52 WATER-RELATED INSECT DISEASES • Diseases transmitted by insects which either breed in water or bite near water, malaria, dengue and yellow fever. <<<BACK>>>
  • 44. 53 METHODS OF WATER TREATMENT 1. Removal of floating materials 2. Removal of suspended solids and color a. By sedimentation b. By coagulation c. By filtration 3. Removal of bacteria a. Same as in 2 b. Supplemented by disinfection
  • 45. 54 METHODS OF WATER TREATMENT 4. Removal or neutralization of taste, odor, minerals, and dissolved gases a. By aeration b. By treating the water with chemicals c. By means of special equipment or methods 5. Removal of hardness a. By membrane filtration b. By treating the water with chemicals
  • 46. 55 TYPES OF PRETREATMENT PROCESSES • Screening – remove and screen large objects • Bar screens • Wire mesh screens • Presedimentation – remove silts, sands and grits • Microstraining – remove nuisance particles • Chemical pretreatment – controls the growth of algae • Use of copper sulfate
  • 47. 59 COAGULATION/FLOCCULATION • Coagulation is a process of combining small particles into larger aggregates. • Flocculation is the physical process of producing contacts to form flocs.
  • 48. 62 SEDIMENTATION • Sedimentation is the process of solid- liquid separation using gravity settling to remove suspended solids. • Type I – settling out of discrete non- flocculent particles in dilute suspension. • Type II – settling out of flocculent particles in dilute suspension.
  • 49. 63 FILTRATION • Filtration processes are used primarily to remove suspended particulate material from water. Particulates removed may be those in the water source or those generated in treatment processes. • Particulates – clay, silt, microorganisms, colloidal and precipitates of iron and alum.
  • 50. 65 • Precipitation Method by Lime – Soda Ash Process – use of quick lime (calcium oxide), hydrated lime (calcium hydroxide) and soda ash (sodium carbonate). • Ion-exchange Methods by Zeolite Softeners – use of synthetic zeolite chemicals
  • 51. 66 • Membrane Filtration Processes • Reverse Osmosis – is a pressure driven process that retains all ions and passes water. • Electrodialysis – is a process in which ions are transferred through membranes from a less concentrated to a more concentrated solution as a result of the passage of direct current. • Ultrafiltration – is a pressure driven process for fractionating and concentrating solutions containing colloids and high-molecular weight materials. <<<BACK>>>
  • 53. 68 Objectives At the end of the session, the participants should be able to:  discuss the various health effects caused by these substances in water  describe the different physical and chemical properties of water
  • 54. 69 H A Z A R D S EXPOSURE PATHWAY DOSE- RESPONSE H EALTH EFFECTS Water Quality Ingestion, Skin Contact Age, Sex, Nutritional Status, Genetics, etc. Various Infections and Poisoning (Physical, Chemical and Biological)
  • 56. 71 Turbidity • Caused by a wide variety of suspended materials--colloidal to coarse dispersion • Common in surface waters • Sources: runoff from rain and flood (clay and silt),Street washings, Industrial wastes
  • 57. 72 Environmental significance of turbidity  Filterability - more difficult and costly  Disinfection - interferes with effectiveness of disinfection  Aesthetics - undesirable appearance
  • 58. 73 Color Apparent color: caused by suspended matter True Color: caused by dissolved vegetable or organic extracts
  • 59. 74  Imparts aesthetic problems to acceptability of water Public Health Significance of Color Interferes with chlorination process by reacting with chlorine to form chloroform and other trihalomethanes(THM), or chlorinated organics. These may pose certain health risks to consumers
  • 60. 75 Chemical Properties of Water  pH, acidity and alkalinity  Water hardness  Iron and Manganese  Chloride  Fluoride  Sulfate
  • 61. 76 Nitrates and Phosphates Inorganic substances(Lead, Mercury, Arsenic, Cadmium, etc) Organic substances (chlorinated hydrocarbons, carbamates, organo phosphates, Chemical Properties of Water
  • 62. 77 pH, Acidity and Alkalinity pH - expresses the intensity of the acid and alkaline condition of water pH ------------------ 7 ----------------- 14 Acidic Alkaline pH - expresses the hydrogen ion conc. H2O ---------- H+ + OH-
  • 63. 78 Forms of acidity in water :  Carbon dioxide  Mineral acidity (Nitric, sulfuric, phosphoric acids, etc)  Carbon dioxide imparts pleasant taste  Mineral acidity makes water unpalatable that deters consumption  Increases corrosivity of water and potential for leaching heavy metals Environmental significance of acidity:
  • 64. 79 Alkalinity - measure of the capacity of water to neutralize acids  bicarbonates, carbonates and hydroxides  borates, silicates and phosphates Alkalinity imparts acrid (mapakla) taste to water
  • 65. 80 Water Hardness Hardness is caused by multivalent metallic cations :  Calcium Magnesium Strontium Iron Manganese
  • 66. 81 Sources of Hardness Contact of water with soil and rock formations  Under low pH due to presence of carbon dioxide, water can dissolve basic materials, i.e. limestone formations  Common in groundwater
  • 67. 82 Classification of water according to degree of hardness mg/L Degree of Hardness 0 – 75 Soft 75 – 150 Moderately hard 150 – 300 Hard 300 up Very hard
  • 68. 83 Significance of Hardness  Increases soap consumption to produce foam or lather  Produces scale in hot water pipes, boilers, and heaters  Epidemiological studies indicated inverse relationship between hardness of drinking water and cardiovascular diseases
  • 69. 84 Iron (Fe) and Manganese (Mn)  Present in soil in insoluble form  Under certain acidic conditions, Fe and Mn become soluble  When exposed to air, these are converted to insoluble form  Imparts yellow stain color and rusty taste (Fe) and black stain (Mn)
  • 70. 85 Chloride  naturally occurring  spray from ocean is carried inland as droplets  saltwater (sea) intrusion into ground water  Irrigation water  Human excreta  Industrial wastes sources:
  • 71. 86 Significance of Chloride  Imparts salty taste at concentrations beyond 250 mg/L  No known adverse health effects to people who consume more than 2000 mg/L
  • 72. 87 Fluoride At high concentrations promote disfigurement of teeth in humans “mottled enamel” or dental fluorosis At low levels (less than 1.0mg/L), dental caries become prevalent Significance:
  • 73. 88 Sulfate  At concentrations above 250 mg/L, impart cathartic (purgative)effect  Promotes formation of scales in boilers and heaters Significance in drinking water
  • 74. 89 Nitrogen Interferes with the water disinfection process  Nitrates at levels above 50 mg/L, may cause infantile hemoglobinemia or “blue babies” Sources: naturally-occurring, organic wastes
  • 75. 90 Phosphorus and Phosphates  Together with nitrogen, phosphorus serve as nutrients for planktons causing “algal blooms”  Polyphosphates are used in public water supplies for controlling corrosion Significance
  • 76. 91 Inorganic Substances in Water Arsenic Cyanide Cadmium Lead Mercury
  • 77. 92 Arsenic Sources:  dissolution of minerals and ores,  geothermal springs  Industrial effluents (power generation from coal-fired furnaces, metal smelters)  atmospheric deposition
  • 78. 93 Health Effects of Arsenic  Hyperkeratosis, blackfoot disease mycardial schemia, liver dysfunction  Inorganic arsenic is a documented human carcinogen
  • 79. 94 Cadmium Sources:  wastewater pollution Air pollution deposition Impurities in galvanized pipes, solders and metal fittings
  • 80. 95 Health Effects of Cadmium  Main routes of exposure are inhalation and ingestion  Kidney is the main target organ of cadmium (Itai-itai disease)  Cardiovascular diseases accompanied by hypertension
  • 81. 97 Cyanide Health effects: thyroid and nervous system dysfunction Source: industrial contamination of drinking water sources
  • 82. 98 Lead Sources: • dissolution of lead in minerals and soil • Household plumbing fixtures, fittings, solder and pipes
  • 83. 99 Lead  At high concentrations, hematological, renal and neurological impairments, reproductive effects including impaired fertility and fetal wastage  At lower levels include impaired growth of children, and increases blood pressure Health effects
  • 84. 100 Mercury  Sources: • inorganic and organic mercury are naturally occurring in surface and groundwater • Mining wastes where mercury is used for ore processing • Industrial processing wastes- electrical apparatus, paper
  • 85. 101 Mercury  Teratogenic effects of organomercurials have been documented  Congenital fetal “Minamata disease” (neurological defects)  Cerebral palsy, impaired learning and behavioral disability Health Effects
  • 86. 102 Aldrin Lindane Dieldrin Methoxychlor Chlordane Toxyphane Endrin 2,4-D Heptachlor 2,4,5- T Organic constituents with health significance Wide range of health effects: carcinogen, teratogen, mutagen
  • 87. 103 Chloroform* Phenolic substances Formaldehyde Bromoform Bromate dibromochloromethane* Bromodichloromethane* By-products of water disinfection *THM- trihalomethane
  • 88. 104  carcinogenic effects  effects on reproduction and development  toxic effects on the liver and kidney Health effects of disinfection by-products
  • 91. 107 Common Treatment Processes  Dissolved Impurities  Dissolved inorganic • Oxidation-filtration for Fe and Mn salts • Hot or cold lime softening or other precipitation processes for heavy metals • Chlorination for cyanides • Ion-exchange softening and dealkalization dionization • Reverse osmosis • Electrodialysis • Distillation • Oxidation of NH4 + to NO3 - and denitrification of NO3 - to N2, both by biological processes
  • 92. 108 Common Treatment Processes  Dissolved organic • Flocculation followed by Sedimentation, Filtration, ultrafiltration, activated carbon • Biological treatment • Chemical destruction by e.g. chlorination, ozonation, potassium permanganate • Ion Exchange scavenging
  • 93. 109 Common Treatment Processes  Suspended Impurities  Colloids: organic and inorganic • Flocculation processes • Biological treatment for BOD reduction • Ultrafiltration  Suspended inorganic • Sedimentation / screening inorganic  Suspended organic • Sedimentation / screening • Filtration • Biological treatment for BOD
  • 94. 110 Common Treatment Processes  Living Matter  Microorganisms – reduced by biological treatment • Microfiltration • Disinfection by chlorine, ozone or biocides • Ultraviolet or radioactive sterilization  Gases • Thermal and/or mechanical degassing for removal of O2 and CO2 • Chemical scavenging (e.g. O2 removal by sulfite or hydrazine) • Dechlorination with activated carbon • Ion exchange
  • 95. 111 General Methods of Water Treatment  Removal of floating materials, which is generally accomplished by screens  Removal of suspended solids and color which may be accomplished:  By sedimentation – or permitting water to remain quiescent in large settling basin so that the suspended solids may settle to the bottom.  By coagulation - or applying to the water certain chemicals called coagulants that produce an insoluble gelatinous and flocculent precipitate which absorbs and entraps the suspended solids in the water and thus hastens their sedimentation  By filtration – or passing the water through a layer of sand or other material that retains the suspended solids.
  • 96. 112 General Methods of Water Treatment  Removal of bacteria which is accomplished by  generally by the process mentioned for the removal of suspended solids  supplemented by final disinfection with chlorine or other acceptable physical or chemical agents to ensure the destruction of bacteria that may cause disease  Removal or neutralization of tastes, odors, objectionable minerals and dissolved gases which is accomplished :  By aeration, or exposing the water in thin films or droplets to the oxygen of the atmosphere  By treating the water with certain chemicals  By means of special equipment or methods
  • 99. Sanitation Code of the Philippines (PD 856)  Requirements in the Operation of Industrial Establishments (RULE V)  Section E: Disposal of Industrial Wastes • All toxic and hazardous wastes including nuclear wastes incident to the operation of the industrial plant shall be collected, stored or disposed of in a manner that will prevent health hazards, nuisance and pollution in accordance with the guidelines set by DENR (RA 6969). • All industrial establishments discharging toxic wastes shall submit a copy of the method of treatment approved and certified by the EMB- DENR .
  • 100. Philippine Clean Water Act (RA 9275)  Ch. 2 Art 1 Sec 8 – Domestic Sewage Collection, Treatment and Disposal  That all establishments including industrial complex and similar establishments must be connected to a sewerage system.  Sec. 12 – Categories of Industry Sector  The Department shall revise and publish a list of categories of industry sector for which effluent standards will be provided for each significant wastewater parameter. 123
  • 101. Philippine Clean Water Act (RA 9275)  SEC. 14. Discharge Permits. The Department shall require owners or operators of facilities that discharge regulated effluents pursuant to this Act to secure a permit to discharge. The discharge permit shall be the legal authorization granted by the Department to discharge wastewater: Provided, That the discharge permit shall specify among others, the quantity and quality of effluent that said facilities are allowed to discharge into a particular water body, compliance schedule and monitoring requirement. 124
  • 102. 125 DOMESTIC SOURCES INDUSTRIAL SOURCES LEACHATE AGRICULTURAL RUNOFF SOURCES OF WASTEWATER Human waste, laundry and kitchen washings, cleansing activities Unit operations, unit productions
  • 103. 126 Industry, product Unit of product (ton, except as specified) Water required per unit (liters) Wood pulp (Ton of pulp and paper) 236,000 Gasoline (Kiloliter) 7,000 - 10,000 Oil refinery (Ton of crude petrolium) 10,000 Chemicals - Acetic acid 417,000 - 1,000,000 Soap 960 - 2,100 Sulfuric acid (Ton 100% H2SO4) 10,400 Wool scouring 250,000 Cotton mill (Square Yard) 1.0 Carpets (Square Yard) 20 Gold (Ton of Ore) 1000 Iron 4200 Bauxite (Ton of Ore) 300 Sulfur 12,500 Iron and Steel Fully integrated mills Rolling and Drawing mills Blast furnace smelting Electrometallurgical feroalloys Industry, consumptive use (etc.) 86000 14,700 103,000 72,000 3,800 Automobi;es vehicle 38,000 Electric Power (Kilowatt-Hour) 200 Rubber (synthetic) 125,000-2,630,000 <<<BACK>>>
  • 105. WASTEWATER  USED WATER  WASTE IN LIQUID FORM CONTAINING POLLUTANTS
  • 106. 129 COMPOSITION OF WASTEWATER 99.99 % liquid 0.01 % solid
  • 107. 130 WATER POLLUTANTS 1. Wastewater Fraction Organic Fraction Pathogenic Organism Nutrient N+P Toxic Component Wastewater Solid Fraction TOTAL SOLIDS- RESIDUE AT 103-105 SETTLEABLE SOLIDS – SETTLE DOWN FILTERABLE – COLLOIDS & DISSOLVE NON-FILTERABLE – SUSPENDED SOLIDS 75% OF SS & 40% OF FS COMPOUNDS W/C POSSESS ONE CARBON ATOM NITROGEN & PHOSPHORUS ESSENTIAL TO THE GROWTH PROTISTA & PLANTS PESTICIDES, INSECTICIDES & HEAVY METALS HUMAN AND ANIMAL EXCRETA
  • 108. 131 WATER POLLUTANTS 2. Environmental and Health Impact Oxygen Depletion Turbidity Diseases EuthrophicationAccumulation Water Quality
  • 109. 132 WATER POLLUTANTS 3. Treatment Option Secondary Tx Primary Tx Ponds/Disinfection Adsorption Treated Effluent Tertiary Tx <<<NEXT>>>
  • 117. 140
  • 120. TERTIARY TREATMENT  Dissolved inorganic • Reverse osmosis • Distillation • Oxidation of NH4 + to NO3 - and denitrification of NO3 - to N2, both by biological processes <<<BACK>>>
  • 125. 149 SYMBIOTIC RELATIONSHIP OF ALGAE AND BACTERIA sunlight algae new cells oxygen organic matters bacteria new cells CO2 , nutrientsAEROBIC LAYER ANAEROBIC LAYER
  • 126. 150 Increased Pond Temperature Faecal Bacterial Die-Off Sunlight Rapid Photosynthesis pH > 9 Photo-oxidation High DO MECHANISMS FOR FAECAL COLIFORM DIE-OFF IN WSP EFFLUENT MATURATION POND
  • 130. WATER-RELATED DISEASES  WATER BORNE  WATER WASHED  WATER BASED  WATER INSECT RELATED Methemoglobinemia Cholera Botulism Typhoid Hepatitis A Dysentery Cryptosporidiosis Minamata Disease Trachoma Enterobiasis Ascariasis Trichomoniasis Trichuriasis Pediculosis/Scabies Schistosomiasis Chlonorchiasis Fasciolopsiasis Malaria Filariasis
  • 131. ECONOMIC CONSEQUENCES • Total economic losses 67B • Health P 3B • Fisheries Production P 17B • Tourism P 47B • Other economic losses • Damage claims • Family income due to desire for bottled water (4.6B per year, Metro Manila) Source: Philippine Environmental Monitor 2003 <<<BACK>>>
  • 132. 156 THE NEED FOR WASTEWATER TREATMENT  PROTECT RECEIVING WATERS FROM FAECAL CONTAMINATION  PROTECT RECEIVING WATERS FROM OXYGEN DEPLETION AND ECOLOGICAL DAMAGE  PRODUCE MICROBIOLOGICALLY SAFE EFLLUENTS FOR AGRICULTURAL AND AQUACULTURAL REUSE <<<BACK>>>
  • 133. 157
  • 134. 158 SOLID WASTE What is solid waste? • Solid waste comprise all waste arising from human and animal activities that are normally solid and that are discarded as useless or unwanted
  • 135. 159 Four General Categories • Municipal waste • Industrial waste • Hazardous waste • Health care waste <<<NEXT>>>
  • 136. 160 Municipal Solid Waste • waste arising from domestic, commercial, and institutional activities in urban areas. This includes the following:  Food waste  Rubbish  Ashes and residues  Demolition and construction  Treatment plant waste <<<BACK>>>
  • 137. 161 Industrial Solid Waste • waste arising from industrial activity and typically include rubbish, ashes, and hazardous waste <<<BACK>>>
  • 138. 162 Hazardous Solid Waste • waste that pose substantial danger immediately or over a period of time to human, plant or animal life. It exhibit the following: • Toxicity • Ignitability • Corrosivity • Reactivity <<<BACK>>>
  • 140. 164 Healthcare waste  Includes all the waste generated by health care establishments, research facilities and laboratories.  Also includes the waste originating from “minor” or “scattered” sources such as that produced in the course of health care undertaken in the home (dialysis, insulin injections etc.)
  • 141. 165 Health Impact of Health Care Waste Characteristics:  Contains infectious agents  Genotoxic  Contains toxic or hazardous chemicals or pharmaceuticals  Radioactive  Contains sharps <<<BACK>>>
  • 142. 166 Types of Health Care Waste  Infectious waste  Pathological waste  Sharps  Pharmaceutical waste  Genotoxic waste  Chemical waste  Waste with high content of heavy metals  Pressurized containers  Radioactive waste
  • 143. 167 Health Impact of Health Care Waste Persons at Risk  All individuals exposed to hazardous health care waste are potentially at risk, including those within health care establishments that generate hazardous waste, and those outside these sources who either handle such waste or are exposed to it as a consequence of careless management  E.g. MDs, nurses, healthcare auxiliaries, maintenance personnel, patients, visitors, waste disposal workers, scavengers
  • 144. 168 Health Impact of Health Care Waste  Hazards from Infectious Waste and Sharps 1. Through a puncture, abrasion, or cut in the skin 2. Through the mucous membrane 3. By inhalation 4. By ingestion
  • 146. 170 Health Impact of Health Care Waste  Hazards from Chemical and Pharmaceutical Waste - Intoxication – acute or chronic exposure, skin absorption, inhalation or ingestion - Injuries e.g. burns - Examples – disinfectants, obsolete pesticides, chemical/pharmaceutical residues discharged into the sewerage system
  • 147. 171 Health Impact of Health Care Waste  Hazards from Genotoxic Waste - Exposure to genotoxic substances may occur during preparation of or treatment with particular drugs/chemicals - Example: antineoplastic drugs - Carcinogenic, mutagenic, secondary neoplasia
  • 148. 172 Health Impact of Health Care Waste  Hazards from Radioactive Waste - The type of disease dependent on type and extent of exposure - Headache, dizziness and vomiting to more serious problems - Genotoxic - Severe injuries e.g. destruction of tissues which may lead to amputation
  • 149. 173 Waste Management Plan for a Health-care Establishment  Location and organization of collection and storage facilities  Design Specifications of the bags, garbage collection systems  Required material and human resources  Responsibilities of the different categories of personnel of the hospital including the attendants and ancillary staff  Procedures and practices  Training Program
  • 151. 175 Treatment and Disposal Technologies for Health Care Waste  Incineration – a high temperature dry oxidation process that reduces organic and combustible waste to inorganic, incombustible matter and results in a very significant reduction of waste volume and weight. This process is chosen for wastes that can not be recycled, reused or disposed of in a landfill site.
  • 152. 176 Waste types not to be incinerated  Pressurized gas containers  Large amounts of reactive chemicals wastes  Silver salts and photographic or radiographic wastes  Halogenated plastics e.g. PVC  Waste with high mercury or cadmium content e.g. thermometers, used batteries  Sealed ampoules containing heavy metals
  • 153. 177 Characteristics of waste suitable for incineration  Low heating value  Combustible matter – 60%  Non-combustible solids – 5%  Non-combustible fines – below 20%  Moisture content – below 30%
  • 154. 178
  • 155. 179 Treatment and Disposal Technologies for Health Care Waste  Chemical Disinfection – chemicals are added to waste to kill or inactivate the pathogens resulting to disinfection rather than sterilization. This process is suitable for treating liquid waste such blood, urine, stools or hospital sewage. May also disinfect microbiological cultures, sharps etc.
  • 156. 180 Treatment and Disposal Technologies for Health Care Waste  Wet Thermal Treatment based on exposure of shredded infectious waste to high temperature, high pressure steam and is similar to the autoclave sterilization process. It inactivates most types of microorganisms. It is required for the waste to be shredded before treatment, for sharps – milling or crushing. It is not appropriate for anatomical waste and animal carcasses and will not sufficiently treat chemical and pharmaceutical wastes.
  • 157. 181 Wet Thermal Treatment  Disadvantages: - the shredder is liable to mechanical failure and breakdown - the efficiency of disinfection is very sensitive to the operational conditions
  • 158. 182 Treatment and Disposal Technologies for Health Care Waste  Microwave Irradiation most microorganisms are destroyed by action of microwaves of a frequency of 2450 MHz and a wavelength of 12.24cm. The infectious agents are destroyed by heat conduction
  • 159. 183 Hospital Hygiene and Infection Control  Epidemiology of Nosocomial Infections - transition from contamination to infection - sources of infection - routes of transmission
  • 160. 184 Hospital Hygiene and Infection Control  Prevention of Nosocomial Infections - Principles: a. Separate the infection source from the rest of the hospital b. Cut off any route of transmission
  • 161. 185 Hospital Hygiene and Infection Control  Prevention of Nosocomial Infections - Isolation of the infected patients and standard precautions - Cleaning - Sterilization - Disinfection - Hand Hygiene
  • 162. 186 • In Metro Manila alone about 6,000 tons of garbage is generated per day. • People living near solid waste dumpsites are constantly exposed to smoke from spontaneous combustion. • A separate study by Torres et. al. and Bacud e.t al. 1994 reported that groundwater near dumpsites are contaminated .
  • 163. 187 PUBLIC HEALTH SIGNIFICANCE • aesthetic problems (eyesores, odor) • clogging of sewers, drains & river • breeding place of insects & rodents • surface & groundwater pollution • contributes to air pollution
  • 166. Most Preferable Least Preferable Recycle Reduce Reuse Prevent Dispose Recover Treat End of Pipe Green Procurement 4 Rs 190 Hierarchy of Solid Waste Management
  • 167. 193 SOLID WASTE COMPOSITION (Metro Manila) Composition Percent • Paper and Cardboard 22.37 • Food and Kitchen Waste 19.15 • Textiles 7.41 • Rubber and Leather 1.85 • Plastics 12.38 • Yard Waste 21.47 • Other Combustibles 6.82 • Metal 1.93 • Glass 1.54 • Screenings <12mm 4.66 • Hazardous 0.41 _____________________________________________________ Source: PRRP, 1990
  • 168. 194 FUNCTIONAL ELEMENTS OF SOLID WASTE MANAGEMENT GENERATION STORAGE COLLECTION DISPOSAL PROCESSING AND RECOVERY TRANSFER AND TRNSPORT
  • 169. 195 • it is difficult to control & varies with individual values and behavior • waste reduction at source is important to minimize waste generation • waste generation vary daily, weekly, monthly, and seasonally WASTE GENERATION
  • 170. 196 WASTE GENERATION • generation rate usually peak during Christmas and summer seasons • quantities of SW generated is important in selecting collection equipment, collection routes, and disposal facilities • quantity of SW is needed for planning regulatory purposes
  • 171. 197 WASTE GENERATION RATE (Dry Season) ______________________________________ Source: JICA Study, 1997 CATEGORY UNIT WASTE GENERATION Household Grams/person/day 431 Restaurant Grams/shop/day 20195 Institution Grams/person/day 83 Market Grams/shop/day 9239 Street sweeping Grams/km/day 11663 River cleansing Grams/km/day 32527
  • 172. 198 1. Source reduction & recycling • thru design, manufacture & packaging of products and longer useful life • selective buying patterns & the reuse of products and materials • reusable products instead instead of disposable (plates, towel, etc) • use products with greater durability & repairability Factors Affecting Waste Generation
  • 173. 199 Factors Affecting Waste Generation 2. Public attitude & legislation • significant reduction can be attained if people are willing to change habits & lifestyles to conserve natural resources 3. Geographic & physical factors • warmer climate tends to generate more waste • seasons of the year <<<BACK>>>
  • 174. 200  Why do you think “storage” is important in waste management?  this can have a significant effect on characteristics of waste, public health and aesthetic conditions  this is a critical step in solid waste management  segregation is the primary step in waste reduction and recycling STORAGE
  • 175. 201 1. effects on waste components  biological composition  absorption of fluids 2. types of containers to be used  depends on characteristics & types of SW and frequency of collection CONSIDERATIONS FOR WASTE STORAGE
  • 176. 202 CONSIDERATIONS FOR WASTE STORAGE 3. location of container  depends on the type of dwelling or commercial/industrial facilities, the available space, and access to collection services 4. public health and aesthetics  production of odor and unsightly conditions  potential breeding site of rodents and insects that are vectors of diseases <<<BACK>>>
  • 177. 203  gathering and hauling of waste from collection points to disposal site  50-70% of total cost of solid waste management is spent for collection  frequency of collection and type of collection vehicles are critical concerns COLLECTION OF SOLID WASTE
  • 178. 204 COLLECTION OF SOLID WASTE  need for proper timing during collection  separate collection system for hazardous waste  training of solid waste collection crew
  • 179. 205 COLLECTION ROUTES • identifying point and frequency of collection • routes should be laid out (route maps) • in hilly areas, start from top and proceed downhill • start from the farthest point towards the disposal site • areas with large quantities of SW should be served first <<<BACK>>>
  • 180. 206 • this involves (1) transfer of waste from smaller collection vehicle to larger transport equipment (2) subsequent transfer of waste to disposal site • transfer takes place in a transfer station • Transfer station is recommended if disposal site is relatively far (>15km) TRANSFER AND TRANSPORT
  • 181. 207 TRANSFER AND TRANSPORT • smaller collection vehicles are used to maneuver in city streets • further segregation can takes place in TS • waste are treated and compacted in TS <<<BACK>>>
  • 182. 208 • involves recovery of separated materials, processing and transformation of solid waste • facilities for SW separation and processing are: material recovery facility, transfer station, combustion facilities and disposal site • processing includes separation of waste components by size (screening), separation of metals (magnets), composting, and combustion PROCESSING AND RECOVERY
  • 183. 209 PROCESSING AND RECOVERY  transformation process includes volume reduction and recovery of conversion products and energy •biological process - composting •chemical process - combustion conversion to energy (RDF) <<<BACK>>>
  • 184. 210 DISPOSAL  remaining waste after waste reduction, recycling, reuse and processing should be properly disposed  most common disposal is Sanitary Landfill  safe and reliable long- term disposal of solid waste is necessary
  • 185. Solid Waste Disposal Options Disposal Advantages Disadvantages Sanitary Landfills Minimum Environmental Pollution (e.g., groundwater pollution) Expensive Composting Compost as soil conditioner / fertilizer Must be marketable Waste sorting Incineration Reduction of waste to land disposal Requires min. area Expensive
  • 191. 217 Food Safety  Food safety is non-negotiable  Serving safe food is not an option but an obligation of food establishments, manufacturers and suppliers.  Customers must be assured that the food they eat is safe.
  • 192. 218 Objectives of Food Sanitation  To ensure the consumption of safe and wholesome food  To prevent the sale of food offensive to the purchaser, or inferior in value and quality  To cut down spoilage and wastage of food
  • 193. 219 Food Contaminants  Modes of Transmission  Classifications  Effects
  • 194. 220 Modes of Transmission of Food-borne Diseases Infected Animals Diseases Susceptible Individual Sick person Carrier Careless individual Intestinal discharges Open Wounds, Boils, Acne Pimples Respiratory and Oral Discharges Air Drinking Water Hands Insects/Rodents Utensils Poisons FOOD Death Disability <<<BACK>>>
  • 195. 221 Classification of Contaminants  Chemical contaminants  Physical contaminants  Biological contaminants <<<BACK>>>
  • 196. 222 Chemical Contaminants  Toxic metals  Food service chemicals  Pesticides  Additives and Preservatives
  • 197. 223 Chemical Contaminants Chemical Toxin Source Associated Foods Toxic metals Utensils & equipment containing toxic metals (i.e. copper, brass, zinc) High acid foods, carbonated beverages Food service chemicals Cleaning products, polishes, lubricants, sanitizers All foods Pesticides Used in preparation areas to control rodents and insects All foods Additives and Preservatives Used to enhance taste or prevent spoilage All foods
  • 198. 224 Chemical Food Poisoning Chemicals Source Antimony Food cooked in poorly coated or chipped enameled cooking utensils Cadmium Chilled acid foods or drinks allowed to stand in cadmium-plated metal containers Cyanide Silverware not properly washed and sanitized after detarnishing Zinc Acid foods cooked in galvanized iron kettles Lead Improperly washed fresh fruits and vegetables sprayed with lead; food or water that has been in contact with lead pipes, lead-plated equipment, and lead-soldered pots and pans Arsenic Improperly washed fresh fruits and vegetables sprayed with arsenic Fluoride Food or drinks with sodium fluoride (used to get rid of cockroaches) Methyl Chloride Leaking mechanical refrigerators <<<BACK>>>
  • 199. 225 Physical Contaminants  Results from the accidental introduction of foreign objects into the food
  • 200. 226 Physical Contaminants Materials Injury Potential Sources Glass fixtures Cuts, bleeding Bottles, utensils, covers Insects and other filths Choking, infection Fields String and hair Choking Food handlers, packaging materials Bone Choking Improper Processing <<<BACK>>>
  • 201. 227 Biological Hazards  Bacteria  Viruses  Parasites  Fungi
  • 203. 229 Pathogen Transmission Routes Contamination • Unintended presence of harmful substances or microorganisms in food
  • 204. 230 Pathogen Transmission Routes Cross-contamination • Transfer of harmful substances or microorganisms to food
  • 205. 231 Pathogen Transmission Routes  Cross-contamination Unclean and unsanitized hands Cleaning cloths and sponges Food contact surfaces Raw or contaminated foods <<<BACK>>>
  • 206. 232 Effects of Food Contaminants Adverse Health Effects Adverse Non-Health Effects <<<NEXT>>>
  • 207. 233 Food-Borne Illnesses (FBI)  Food-Borne Infection • Results when pathogens grow in the intestines after a person eats food contaminated with them  Food-Borne Intoxication • Caused by eating food containing poisonous toxins
  • 208. 234 Classification of Food-Borne Illnesses (FBI) Food-Borne Illnesses Bacteria  Typhoid Fever  Cholera  Bacillary Dysentery  Salmonella Infection  Other gastro- intestinal diseases Parasitic  Ascariasis  Ameobiasis  Trichinosis  Giardiasis  Balintidiasis  Others Bacteria  Staphylococcal  Botulism (C. Botulinum)  Streptococcal  Bacillus cereus Plant or Animal  Some mushrooms  Some mussels  Certain herbs  Some fishes  Others Chemical Accident  Arsenic  Lead  Cadmium  Cyanide  Antimony  Nitrites  DDT, etc. Viral  Hepatitis A  Rotavirus  Others Food-Borne Infection Food Poisoning or Food Intoxication
  • 209. 235 General Symptoms of Food-Borne Illnesses  Headache  Nausea  Vomiting  Dehydration  Diarrhea  Fever
  • 210. 236 Microbial Food-Borne Ailments Pathogen Time Frame for Onset of Symptoms Campylobacter 1 to 10 days (usually 3 to 5 days) Clostridium botulinum 12 to 36 hours E. Coli 0157:H7 1 to 10 days (usually 3 to 5 days) Hepatitis A 1 to 7 weeks (usually 25 days) Listeria monocytogenes 4 days to several weeks Salmonella 6 hours to 3 days (average 18 hours) Staphylococcus aureus 2 to 7 hours Vibrio vulnificus 1 to 3 days <<<BACK>>>
  • 211. 237 Adverse Non-Health Effects  High Medical Expenses  Lost work and reduced productivity  Lost business and reputation  Increased insurance premium  Retraining costs <<<BACK>>>
  • 213. 239 Basic Safe Food Handling Rules 1. Clean: Wash hands and surfaces often 2. Separate: Don’t cross contaminate 3. Cook: Cook to safe temperatures 4. Chill: Refrigerate promptly 5. Buy goods at only approved/ reputable sources 6. Implement an integrated pest management program 7. When in doubt, throw it out!
  • 214. 240 Control of Chemical Hazards  Pesticides  Additives and Preservatives  Toxic metals  Food service chemicals
  • 215. 241 Control of Physical Hazards  Do not use glasses to scoop out ice. Use only commercial food grade plastics or metal scoops with handles.  Do not chill glasses or any food items in ice that will be used for drinks.
  • 216. 242 Control of Physical Hazards  Do not store toothpicks or non- edible garnishes on shelves above food storage or preparation areas.  Clean can opener before and after each use.
  • 217. 243 Control of Physical Hazards  Place and maintain protective shields on lights over food storage and preparation areas.  Remove staple wires, nails, and similar objects from boxes and crates away from food preparation areas.
  • 218. 244 Control of Biological Hazards  Factors Affecting Growth of Bacteria •Type of food •pH •Temperature •Moisture •Oxygen •Time
  • 219. 245 Methods of Food Processing  Dehydrating  Heat treatment  Freezing  Fermenting and similar inhibitions of microbial growth  Irradiating with gamma ray’s high energy electrons
  • 220. 246 Spoilage of Canned Foods: Classification of Deteriorated Cans  Pinholes  Leaks  Swells (swellers)  Springer or flipper Dents are entry points for microbes!
  • 221. 247 Spoilage of Canned Foods: Classification of Deteriorated Cans  Pinholes • Tiny holes caused by action of food acids during prolonged storage  Leaks • Due to improper sealing • Due to brittle metal • Due to corrosion
  • 222. 248 Spoilage of Canned Foods: Classification of Deteriorated Cans  Swells (swellers) • Both ends of cans bulge outward, which do not yield to finger pressure • Caused by the production of gas by microorganisms that are not killed because of inadequate sterilization of contents or by infection through leaks • Methane or hydrogen sulfide (H2S)
  • 223. 249 Spoilage of Canned Foods: Classification of Deteriorated Cans  Springer or flipper • A condition of the can where one end has a bulge which may be transformed to the other end by pressing the bulging end
  • 224. 250 Spoilage of Canned Foods: Classification of Deteriorated Cans Severe angularly dented can with crimping of body Severe dent that buckles end seam of a can
  • 225. 251 Control of Food Handlers  Handwashing  Personal Hygiene Practices  Sick or Injured Food Handlers  Hygienic Food Preparation Practices
  • 226. 252 Improper display before actual mealtime
  • 227. 253 The Four-Hour Rule  Principle stating that cooked protein foods that have been held at temperatures between 40F and 140F (4C and 60C) for more than 4 hours will be considered unfit for consumption and must be destroyed
  • 228. 254 Essentials of Food Establishment Sanitation  Healthy food handlers who are aware of and who put into practice sanitary and hygienic food handling techniques  Safety of food and drinks • Health departments exercising vigilance • Lab and physical exams • Precautions in handling insecticides, rat poisons and other poisonous materials  Adequate lavatory, toilet facilities and change areas
  • 229. 255 Measures to Control and Prevent Food-Borne Diseases in Food Establishments  Protection of food at all times from insects and vermin  Employment of food handlers who are hygienic and free from infectious diseases  Storage of food subject to infection at temperature  45F (7C) or  140F (60C)
  • 231. 257 Four Sanitary Requirements of Equipment Used in Food Processing 1. Designed and constructed to wholly prevent contamination of the product both in process and thereafter 2. Process applied uniformly and effectively to the food
  • 232. 258 Four Sanitary Requirements of Equipment Used in Food Processing 3. Made of materials and in shapes that are easily cleanable 4. Foolproof and tamper- proof in assembly for all parts vital to the process and protection of the product
  • 233. 259 Physical Requirements of Food Establishments  Orderly workflow patterns to control safety and quality at all critical points • Plan task to enable employees to travel at the least distance • Avoid difficult patterns that cause collisions, falls or spills • Have work spaces and equipment ready when food is brought out of storage
  • 234. 260 Physical Requirements of Food Establishments  Surfaces (walls, floors and ceiling): durable, non-absorbent, smooth and readily accessible for cleaning  Kitchen floors: non-skid, repel liquids, withstand strong cleaners
  • 235. 261 Physical Requirements of Food Establishments  Cold storage for perishable foods  Sanitary dishwashers  Restrooms for customers and employees
  • 236. 262 Recommended Sanitary Facilities for Food Establishments Dining Room Accommodation Water Closet Urinal Wash Hand Basin Female Male Female Male 1 - 49 1 1 1 1 1 50 - 60 2 1 1 1 1 61 - 120 2 2 2 2 2 For every additional 60 persons 1 1 1 1 1 One water closet for disabled person 1 1
  • 237. 263 Physical Requirements of Food Establishments  Potable drinking water supply facilities  Water-tight plumbing system for water supply and wastewater disposal
  • 238. 264 Physical Requirements of Food Establishments  Adequate lighting and ventilation  Garbage disposal and vermin control system  Separate rooms for eating
  • 239. 265 Recommended Dining Room Areas No. of Employees Area (sq. m.) 4 or less 10.80 5 11.70 6 12.60 7 13.50 8 14.40 9 15.30 10 16.20
  • 240. PROVISION OF DRINKING WATER FACILITY* 267 No. of Employees No. of SDW Facility 1 - 50 1 51 - 100 2 101 - 150 3 151 - 200 4 201 - 250 5 *Refers to faucet, fountain, dispenser or any other suitable means
  • 241. REQUIREMENTS FOR DRINKING WATER FACILITIES 268 • Should be available within 200 ft from any location of worker • At least one sanitary drinking fountain for every 50 employees • No cross-connections between drinking water supply and supply for industrial processes • Label water sources that are not potable • Drinking water should be protected from backflow (from industrial processes)
  • 242. PROVISION OF SANITATION FACILITIES 269 • TOILET FACILITIES • Located as far as practicable but not more than 200 ft from working stations • Adequate lighting & ventilation • Walls & floors constructed of impervious materials • Separate toilet for each gender • Self-closing door
  • 244. PROVISION OF SANITATION FACILITIES 271 • WASHING FACILITIES • lavatories • showers • one shower should be provided for every 10 employees of each gender • change rooms: with storage facilities • clothes drying facilities
  • 245. Recommended Number of Bathing Washing Facilities 272 Number of employees Bathing/Washing Facility 1 - 25 1 26 - 50 2 51 - 75 3 76 - 100 4 101- 140 5 141 - 180 6 181 - 220 7 221 - 260 8
  • 247. 275 Physical Requirements of Food Establishments  Surfaces (walls, floors and ceiling): durable, non-absorbent, smooth and readily accessible for cleaning  Kitchen floors: non-skid, repel liquids, withstand strong cleaners
  • 248. 276 Physical Requirements of Food Establishments  Cold storage for perishable foods  Sanitary dishwashers  Restrooms for customers and employees
  • 249. 277 Recommended Sanitary Facilities for Food Establishments Dining Room Accommodation Water Closet Urinal Wash Hand Basin Female Male Female Male 1 - 49 1 1 1 1 1 50 - 60 2 1 1 1 1 61 - 120 2 2 2 2 2 For every additional 60 persons 1 1 1 1 1 One water closet for disabled person 1 1
  • 250. 278 Physical Requirements of Food Establishments  Potable drinking water supply facilities  Water-tight plumbing system for water supply and wastewater disposal
  • 251. 279 Physical Requirements of Food Establishments  Adequate lighting and ventilation  Garbage disposal and vermin control system  Separate rooms for eating
  • 252. 280 Recommended Dining Room Areas No. of Employees Area (sq. m.) 4 or less 10.80 5 11.70 6 12.60 7 13.50 8 14.40 9 15.30 10 16.20
  • 253. 281 Administrative Requirements  Sanitary Permit • application/renewal of sanitary permit filed with Local Health Office • sanitary inspector conducts an inspection prior to issuance of permit  Health Certificates • required for all food handlers
  • 254. PARASITES AMONG FOODHANDLERS IN A TERTIARY HOSPITAL BLASTOCYSTIS HOMINIS - 40.6% ENDOLIMAX NANA - 20.3% ENTAMEBA COLI - 13.6% GIARDIA LAMBLIA - 1.7% COCCIDIA - 1.7%
  • 255. FOOD HANDLERS - CANTEENS IN THE UNIVERSITY BELT FORMALIN ETHER CONCENTRATION – HOOKWORMS 19.5 % – TRICHURIS TRICHIURA 9.8 % – ASCARIS LUMBRICOIDES 6.5 % - BLASTOCYSTIS HOMINIS 23.6 % - ENTAMEBA HISTOLYTICA 3.3 % - GIARDIA LAMBLIA 3.3 % <<<BACK>>>
  • 256. 284 5S What is it all about?
  • 257. 285 What is 5S  5S is a systematized approach to: – Organize work areas – Keep rules and standards – Maintain discipline  5S utilizes – Workplace organization – Work simplification techniques  5S practice – Develops positive attitude among workers – Cultivates an environment of efficiency, effectiveness and economy
  • 259. 287 5S Philosophy  Productivity comes from the elimination of waste  It is necessary to attack the root cause of a problem, not just the symptoms.  Participation of everybody is required.
  • 260. 288 The Practice of 5S Good Housekeeping  Seiri (Sort) – Take out unnecessary items and dispose.  Seiton (Systematize) – Arrange necessary items in good order.  Seiso (Sweep) – Clean your workplace  Seiketsu (Sanitize) – Maintain a high standard of housekeeping  Shitsuke (Self-discipline) – Do things spontaneously without being told or ordered.
  • 261. 289 Sort (Seiri)  Remove unnecessary items and dispose them properly. – Make the work easy by eliminating obstacles. – Eliminate the need to take care of unnecessary items. – Provide no chance of being disturbed with unnecessary items. – Prevent accumulation of unnecessary items.
  • 262. 290 Systematize (Seiton)  Arrange necessary items in good order. – Prevent loss and waste of time. – Easy to find and pick up necessary items. – Ensure first-come-first- served basis. – Make production flow smooth and work easy.
  • 263. 291 Sweep (Seiso)  Clean your workplace completely. – Keep environmental condition as clean as the level necessary for the products. – Prevent deterioration of machinery and equipment and make checking of abnormalities easy. – Keep workplace safe and work easy.
  • 264. 293 Sanitize (Seiketsu)  Maintain a high standard of housekeeping and workplace organization at all times. – Maintain cleanliness and orderliness. – Prevent misoperation. – Make it easy to find out abnormality. – Standardize good practices.
  • 265. 294 Self-discipline (Shitsuke)  Train people to follow good housekeeping rules autonomously.
  • 266. 295 Hard 5S  Refers to all facets of the work environment: individual workstation – Furniture - tables, shelves, drawers, conference room – Equipment - computers, typewriter, fax machine, copier – Layout of desk and equipment
  • 267. 296 Soft 5S  Office policies and procedures  Dress code  Sharing of responsibilities  Telephone etiquette
  • 268. 297 Benefits of 5S  Reduces cost to a minimum  Ensures delivery on time  Safe for people to work in  Make employee morale high  High productivity  Produces quality products and services
  • 269. 298 Promotional Activities  Launching activity  Big clean-up day  Competition  5S audit <<<BACK>>>
  • 270. INSECT AND RODENT CONTROL
  • 271. 5 Basic Methods of Control 300  Physical (mechanical)-use of mechanical devices or physical forces  use of traps; shooting with bullets, darts; catching; clubbing  Chemical-use of rodenticides, insecticides and larvicides  use of poisons which may be clasified into:  Contact poison  Stomach poison  Fumigants  Sterilants
  • 272. 301  Biological-limiting factors that affect their growth and reproduction such as food, space for their habitat.  use of living rat predator and disease agent  Environmental-cleanliness of the premises, proper building construction and maintenance  Elimination of food by proper garbage disposal and food storage  Elimination of breeding places (harborage) by proper refuse storage, satisfactory housekeeping and proper design and construction of buildings  Rat-proofing of buildings – special construction to prevent rats from going under, through and over to the building.  Health education and Information
  • 274. 303 CONTROL OF FLIES  Musca Domestica - house fly  Carriers of many diseases: dysentery, cholera, typhoid, diarrhea, conjunctivitis  Fannia scaleris – latrine fly  Breed in excreta, in fermenting and decaying garbage  Carry the same diseases as the house fly
  • 275. 304 Habits and Characteristics  Housefly does not bite; stable fly is a vicious biter  Housefly is about ¼ inch long, mouse gray or buff in color  Male is smaller than female  The body, including the legs is covered with hairs  The sticky hairs of the legs hold germs  It dissolves sugar by depositing saliva on it.  It rests on a quiet spot to clean head and proboscis, to digest and to vomit and suck up its half digested food.
  • 276. 305 Life Cycle of House Flies eggs pupa larvae adult <<<NEXT>>>
  • 277. 306 Egg  Oval, white bright bodies  1 mm length  No. of eggs (1 single fly): 1000-3000 in clusters of 100 to 150 at a time  Ave. batches laid in a lifetime: 2-4 batches; Max: 20 batches  Hatch out in 8 hours at 29-32°C  Factors affecting # of eggs produced:  Available food supply  Climatic conditions  Natural enemies <<<BACK>>>
  • 278. 307 Larvae  Grayish or creamy white, segmented (like a worm), smooth cylindrical  ½ inch long  Move by alternately contracting and expanding their bodies (legless)  Larvae stage: 4-7 days  Highly motile, burrow into a fermenting mass, feed voraciously, grow rapidly  Optimum temp for growth: 32°C; killed at 64°C  End of larval stage: become restless, migrate to cooler dryer surroundings (e.g. loose soil, under surfaces of stones and boards) <<<BACK>>>
  • 279. 308  Mahogany brown, barrel shaped, developed from larval coating  6 mm long  Immobile for 3-6 days Pupa <<<BACK>>>
  • 280. 309  Emerging from puparium, newborn adult fly crawls tentatively until its wings have expanded fully and hardened.  Flights: max- 500 to 1000 meters; min- 200 to 300 meters; when carried by wind – up to 21 km  Same size as when it emerges from pupa  Lays eggs from 2- 20 days after emergence  Eggs are deposited by female fly into a dung or other material where heat generated by fermentation facilitates hatching and where moisture prevents drying  Eggs are deposited within 8 hours of fresh manure only  Length of life: 1 month Adult fly <<<BACK>>>
  • 281. 310 Breeding Places  Human and Animal Excreta  Garbage  Rubbish dumps containing organic wastes  Ground where liquid wastes are spilled
  • 282. 311 Transmission of Disease  Fly transmits disease through the legs and the digestive system  It voids its digestive tract while feeding which contaminates food  Produces 15-30 vomit spots and fecal deposits in 24 hours
  • 283. 312 Control Measures:  Basis of control measures: habits and characteristics of housefly  Preferred breeding material: horse manure  Other breeding materials: animal manure, human excreta, fermenting vegetable wastes  Larvae temperature susceptibility: 43 to 46 °C  Mature larvae migrate from breeding material prior to pupation  Pupa develop at or beyond the borders of mass of breeding material
  • 284. 313 Control Measures:  Larvae or adult insect crawl through loose manure or earth  Adult flies are attracted to food by odor  Flies soar toward light  Flies rest on vertical surface or hanging object
  • 285. 314 Methods of disposal of manure 1. Disposal by contract 2. Disposal of manure as fertilizer 3. Disposal by drying 4. Disposal by composting 5. Disposal by incineration
  • 286. 315 Disposal by contract  Collection and transport contracted to sanitation group with the following rules:  Manure to be collected early in the morning  All manure should be completely carried away  Vehicles should not allow spillage
  • 287. 316 Disposal of manure as fertilizer  Thinly spread on ground to dry quickly or flowed under if manure is wet
  • 288. 317 Disposal by drying  Only in dry climates; if areas become wet, it turns into breeding places.  Requirements:  Grounds tamped and cleared of vegetation  Manure is spread in layer not over 1 to 2 inches thick  Drying time: 4 to 7 days  Area required: 1.1 sq m per animal
  • 289. 318 Disposal by composting  Manure is closely packed in a heap  Heat generated in composting will kill larvae
  • 290. 319 Disposal by incineration  Manure may be staked in long windrows, sprayed with oil and burned  If manure is dried it can be burned without oil
  • 291. 320 Chemicals as larvicides  If manure will not be used as fertilizer:  Crude oil  Waste oil  Kerosene  2% solution of cresol Note: DDT is not effective against larvae
  • 292. 321 Chemicals as larvicides  If manure will be used as fertilizer  Borax solution  Hellebore  Iron sulfate
  • 293. 322 Chemicals as larvicides  In dirty garbage can, privies or other breeding areas:  Aldrin  Dieldrin  Organophosphate compounds
  • 294. 323 Methods of control of adult flies  Residual treatment  Outdoor space sprays  Fly trapping  Fly paper and fly wire  Swatting  Screening  Note: these are temporary measures and should not be as substitute for excreta, garbage and waste control
  • 295. 324 Residual treatment  Chemicals are applied on surfaces (walls, leaves, etc)  Housefly readily develops resistance to organochloride or organophosphorus  Less responsive to carbamate an pyrethrum type materials
  • 296. 325 Outdoor space sprays  Chemicals used for space treatments are more effetive than for residual/ larvicidal applications  Chemicals used: malathion, ronnel, fenthion, dichlorvos  Resmethrin emulsion is highly effective in reducing fly populations
  • 297. 326 Fly trapping  Two parts of fly traps  Bait chamber – lower darker part of traps into which flies are enticed by the odor of bait  Trap chamber – upper and lighter part and is connected with the bait chamber by an aperture through which the flies crawl toward the light after having fed on the bait  Location of fly traps  Near breeding places: manure piles, latrines, garbage cans and dumps  Near kitchens, around entrances to buildings, food preparing/ serving areas  Baits – need not be a source of nuisance  Fermented baits contain alcohol  Mixture of cereals, molasses yeast and water
  • 298. 327 Fly paper and fly wire  Flies may be caught on wires or strips of paper coated with a sticky preparation  Fly wire:  Wire fence or wires made into pieces 450 – 900 mm long and bent into a hooklet at one end; several wires may be twisted together  Fly paper:  Prepared by applying a thin coat of hot glue in a pan to strips of paper 450- 900 mm long and 25 to 50 mm wide
  • 299. 328 Swatting  An accessory measure by can give good results if used especially before meal is served
  • 300. 329 Screening  Does not reduce flies but is the most important measure in preventing flies from gaining access to food  Use wire mesh of 16 wires to an inch to exclude flies; 18 mesh wire to exclude mosquitoes <<<BACK>>>
  • 302. 331 Mosquitoes – general description  Known agents of diseases such as malaria, filariasis and dengue  Annoying and cause discomfort  Frequently breed in backyards or near houses
  • 303. 332 Characteristics  Slender, delicate insects that have scales on their wings and long antennae  Mouthparts- for piercing and sucking; male mosquitoes DO NOT bite  Female mosquitoes feed on the nectar of flowers or juices from plants
  • 304. 333 Characteristics  Female mosquitoes of most species lay eggs on the water surface, wither singly or in rafts, according to species  Eggs hatch into larvae, change into comma-shaped pupae and turn into adult mosquitoes  Life cycle from egg to adult: about 1 week under favorable conditions
  • 305. 334 Life Cycle of a Mosquito
  • 306. 335 The Mosquito Species  Anopheles minimus flavirostris  Aedes poecilus  Culex quinquefasciatus  Aedes aegypti <<<NEXT>>>
  • 307. 336 Anopheles minimus flavirostris  Most dangerous malaria transmitter in the Philippines  Prefers to breed in flowing clear water at moderate elevations  Prefers animal blood to human blood  Has a short life span <<<BACK>>>
  • 308. 337 Aedes poecilus  Vectors of filariasis or elephantiasis in the Philippines  Breeds in the axil of abaca and banana plants <<<BACK>>>
  • 309. 338 Culex quinquefasciatus  Breeds in artificial containers, ground pools and sewage  Common house mosquito in the tropics <<<BACK>>>
  • 310. 339 Aedes aegypti  Carrier of dengue fever and yellow fever  Adult is medium sized, with silvery markings on the legs, abdomen and thorax  Wings are clear  Bites only in the daytime or in artificial light and its point of attack is the ankle  Breeds ion containers within human habitations or business buildings  Lays eggs singly in water; or preferably in wet areas near the water margin  Larvae hand at 45 degrees while breeding through the water surface and dive when disturbed  Life cycle: 12 to 15 days <<<BACK>>>
  • 311. 340 General control measures  Actions directed at water management are irrigation, drainage, and liquid waste disposal  Health education
  • 312. 341 Control of Mosquito larvae  Larviciding  Filling lowlands that have stagnant water, if these cannot be drained  Eliminating household sources such as empty containers (cans, bottles, used car tires, etc) left open  Repairing leaks or openings form septic tanks, cesspools, etc
  • 313. 342 Control of adult mosquitoes  Fogging – if there is sudden rise in mosquito density  Insecticides:  Pyrethrum - immediate killing of adult mosquitoes, low residual effect  DDT – residual killing over a period of time on sprayed surfaces; cheap and effective; serious public health consequence <<<BACK>>>
  • 315. 344 Cockroaches  Capable of spreading germs mechanically  Objectionable in households and food establishment  Impart disagreeable odor and taste to food which they contaminate with their feces and materials regurgitated whiles feeding
  • 316. 345 Characteristics  Growth is influenced by temperature, humidity, and availability of food  Contaminate food by running over it since they may carry some disease organisms on their legs  Troublesome in establishments where food is stored, cooked or served  Spoils food and leave a roachy odor and particles of filth  Brown, brownish black or tan.  Flat bodied and foul smelling  Mainly active at night or in dark places during the day
  • 317. 346 Life Cycle of Cockroach
  • 318. 347 Control measures  Good housekeeping  Building should be kept in good repair  Food should be kept well-protected an d stored in tight-fitting containers, left- overs should not be exposed  Garbage should not be left in indoors overnight <<<BACK>>>
  • 320. 349  important vectors of disease  Transmit pathogenic organisms from rat to man such as typhus and the plague  Immediate hosts to some species of dog and rodent tapeworms which occasionally infest man  Bites are annoying to ma n, pets and livestock  Serious nuisance to housekeepers Public Health Significance
  • 321. 350  Rat flea – responsible for transmission of endemic typhus  Human flea – usually infests houses  Dog and cat flea Types of fleas
  • 322. 351  Small, wingless insects with mouth parts fit for piercing and sucking  Bodies are flattened form side to side  Move around easily among the body hair of animals and can leap several inches  Eggs are laid on the animal an don the floor or bedding of the animal. These are hatched in a few days into larvae on the debris on the ground or cracks of the floor. Characteristics
  • 323. 352  Live in dust in cracks, under carpets, and in cat or dog bedding  Lifespan: 2 to 3 months  Adult fleas attached themselves to the animal and feed on their blood
  • 324. 353 Life Cycle of a Flea
  • 325. 354  Outdoor control  Chemical sprays  Indoor control  Thoroughly vacuum floors, carpet, furniture, crevices around baseboards, cabinets and other infested areas at least every other day, pet bedding. Throw away vacuum bag in a sealed plastic bag after use because fleas can develop inside.  Larvae  Salt or carbolic acid applied on places where larva develops  malathion  On animals  Carbaryl on cats and dogs  Commercial dog shampoo Control measures <<<BACK>>>
  • 327. 356 Public Health Significance  Capable of harboring and transmitting certain disease organisms  Bite really pierces and is blood sucking  Inject a fluid which causes itchiness and irritation  implicated in diseases such as plague, anthrax and relapsing fever  Feed upon poultry, mice, rats and other animals
  • 328. 357 Characteristics  Unfed bedbugs are very flat. Become elongated and swollen when fed  Food: blood or warm-blooded animals (humans)  Both male and female bedbugs suck blood  Mouth forms a sharp beak or proboscis which they can thrust into the skin  Can survive for 9 months without food  Crawl feely to their victims from their hiding place
  • 329. 358 Characteristics  Believed to be activiely migratory at times, traveling by their own power form room to room, besides being carried in clothes and bedding  Lifespan of mature bed bug: 6 to 8 months  Lays 200 eggs at an average of 3 to 4 x a day (when food and temperature are favorable)  Ovideposition occurs only at temperature above 21°C with ample food. At this temperature, eggs are hatched in 6 to 17 days
  • 330. 359 Characteristics  Young bedbugs feed at first opportunity  Accumulated in piles, cracks of bedsteads or in places where bedbugs hide during daytime  Adult bedbugs can resist temperature below freezing  Temperature of 0 to 4°C with fairly high humidity – lethal to large numbers
  • 331. 360 Control measures  Chemical control  Malathion  Deltamethrin or Cyflouthrin  Dichorvos (DDVP) <<<BACK>>>
  • 333. 362 Public Health Significance  Responsible in the spread of at least 8 diseases affecting man  Host to a number of organisms or parasites  Excretions may infect man
  • 334. 363 Rat-borne Diseases Diseases Causative organism Mode of transmission 1. Murine Typhus Rickettsia Typhi Infected rat flea 2. Plague Pasteurella pestis Regurgitation of infected blood into bite wound by flea 3. Rat bite fever Streptobacillus Moniloformis Rat bites 4. Salmonellosis Salmonella species Rodent urine/feces 5. Weil’s Disease Leptotospiral ictero- haemorrhagiae Rodent urine/feces 6. Rickettsial Pox Rickettsia Akari House mouse mite bite
  • 336. 365 Norway Rat  Also known as brown, house or sewer rat  Most common and largest burrowing domestic rat  Adult weight: 16 or more ounces  Fur: coarse, reddish brown  Body: heavy-set, blunt-nose  Tail: bicolored, shorter than body and head  Ears: small, close set  Droppings: large capsule shaped  Sexual maturity: attained in 3-5 months
  • 337. 366 Norway Rat  Gestation Period: 22 days average  Length of life: 1 year average  Young : 8-12 per litter  Number of weaned: average of 20 per year per female  Harborage: ground level, burrows in ground and under foundations of buildings, rubbish dumps  Range : frequently 100-150 feet  Food and water: omnivorous; garbage meat, fish and cereal grains  Daily requirements: ½ to 1 ounce dry food and ½ ounce of water
  • 338. 367 Life Cycle of Rodents
  • 339. 368 Roof Rat  Also known as grey, black and climbing rat  Agile climber and medium-sized domestic rat  Adult weight: 8-12 ounces  Fur: black to slate gray, tawny above and grayish black below  Body: slender, pointed nose  Tail: single color, longer than body and head  Ears: large and prominent  Droppings: spindle-shaped  Sexual maturity: attained in 3-5 months
  • 340. 369 Roof Rat  Gestation Period: 22 days average  Length of life: 1 year average  Young : 6-8 per litter  Number of weaned: average of 20 per year per female  Harborage: above ground level, indoors in attics, between walls, in enclosed spaces  Range : frequently 100-150 feet  Food and water: omnivorous; vegetables, fruits and cereal grains  Daily requirements: ½ to 1 ounce dry food and ½ ounce of water
  • 341. 370 House Mouse  Smallest among the domestic rodents  Adult weight: ½ ounces  Fur: dusky gray  Body: small slender  Tail: semi-naked, about as long as body and head  Ears: moderately large and prominent  Droppings: small, rod-shaped  Sexual maturity: attained in 1-1/2 months
  • 342. 371 House Mouse  Gestation Period: 19 days average  Length of life: 1 year average  Young : 5-6 per litter  Number of weaned: average of 30-35 per year per female  Harborage: any convenient, place in walls, cabinets and furnitures  Range : frequently 10-30 feet  Food and water: omnivorous; prefers cereal grains  Daily requirements: 1/10 ounce dry food and 1/20 ounce of water
  • 343. 372 General Rodent Control Methods  Preventive (environmental control)  Elimination of food by proper garbage disposal and food storage  Elimination of breeding places (harborage) by proper refuse storage, satisfactory housekeeping and proper design and construction of buildings  Rat-proofing of buildings – special construction to prevent rats from going under, through and over to the building.  Health education and information
  • 344. 373 General Rodent Control Methods  Suppressive Measures  Physical – use of traps; shooting with bullets, darts; catching; clubbing  Chemical – use of poisons which may be clasified into:  Contact poison  Stomach poison  Fumigants  Sterilants  Biological – use of living rat predator and disease agent <<<NEXT>>>
  • 345. 374
  • 346. INDUSTRIAL POLLUTION CONTROL Victorio B. Molina, CE.,SE.,MPH Assistant Professor, Department of Environmental and Occupational Health, College of Public Health UP Manila
  • 347. INDUSTRIAL POLLUTION CONTROL OUTLINE State of Environmental Pollution Diseases Related to Pollution Pollution Control Measures •Air Pollutants •Solid Wastes •Liquid Wastes
  • 349. DISEASES RELATED TO POLLUTION •Health burden of diseases attributable to environmental pollution :  11 to 42% of all causes •Equivalent to 47 to 294 million days of healthy life lost (DHLL) Source: PEHAS (WB-UP-DOH 1990)
  • 350.
  • 351.
  • 352. What is bioaccumulation and biomagnification ? Bioaccumulation - increase in concentration of a pollutant from the environment to the first organism in a food chain Biomagnification - increase in concentration of a pollutant from one link in a food chain to another.
  • 353.
  • 354. Industrialization  Exports increased by 250% from 1986 to 1991  2,300 hectares per year are converted to industrial areas and human settlements
  • 355. MAJOR FORMS OF INDUSTRIAL WASTES COMBUSTIBLE WASTE SOLID WASTES SLUDGE & SLURRY WASTE WASTEWATER Combustion Suspension in Atmosphere Surface or Subsurface Disposal Suspension and/or Solubilization Filtration and Decantation Atmosphere Land Water TYPES OF INDUSTIRAL WASTE MODE OF RELEASE ENVIRONMENT OF DISPOSAL SITE particulates Gaseous Pollutants Added Water Volatilization Solid Residues Liquid Waste Erosion, Leaching Irrigation, Flooding Atmospheric Fallout, Precipitation Suspension by Winds, Sublimation Evaporation,EscapeofGaseousPollutants AtmosphericFallout,Precipitation
  • 356. AIR POLLUTION What is air pollution? It is the presence of one or more air contaminants in sufficient quantities, of such characteristics, and of such duration as to threaten human, plant or animal life or to property, or which reasonably interferes with the comfortable enjoyment of life or property.
  • 357. Why is air pollution a major environmental and occupational health problem ?  We breathe approximately 6 liters of air every minute  8,640 liters of air per day  The total surface area of the air sacs of our lungs is as big as a tennis court
  • 358. Major Sources of Air Pollution Emissions from vehicles Fuel combustion from coal fired power plants Industrial processes Burning of solid wastes
  • 359. Effects Of Air Pollution 1. Limited Visibility Noon Morning
  • 360. Effects Of Air Pollution 2. Economic damage to property
  • 361. Effects of Air Pollution 3. Annoyance to human senses
  • 362. Effects of Air Pollution 4. Damage to health  Eye irritation – specific effect of photochemical oxidants, aldehydes and particulate matter  Acute respiratory infection – increased risk among young children  Acute bronchitis – direct irritating effects of SO2, soot and petrochemical pollution  Chronic bronchitis – aggravation of cough or sputum  Asthma – aggravation from respiratory irritation
  • 363.  Decreased lung functions  Reduced exercise performance  Exacerbation of symptoms with chronic obstructive pulmonary disease (COPD)  Headache – carbon monoxide causing more than 10% carboxyhaemoglobin  Lead toxicity – add to body burden  Deaths – fine particulate increasing mortality in heart and lung disease Effects of Air Pollution
  • 364. Specific Health Effects of Common Air Pollutants 1. Particulates (PM10 and PM2.5) 2. Sulfur dioxide 3. Oxides of nitrogen 4. Ozone 5. Carbon monoxide 6. Volatile organic compounds 7. Trace metals
  • 365. 1. PARTICULATES  Associated with elevated risk of mortality and morbidity (cough & bronchitis)  Every 10 ug/m3 increase of PM10 is estimated to cause 1% increase in CVD death (WHO, 1997)  Can cause pneumoconiosis in occupational setting  DENR Standard: TSP=250 ug/m3 PM10=150 ug/m3
  • 366. 2. SULFUR DIOXIDE  Water-soluble irritant gas affecting upper respiratory tract  Cause bronco-constriction and asthma attacks  Can attach to particulates and tend to deposit deeply in the lungs  Cause of “acid rain”  DENR standard: 180 ug/m3 (24-hr ave)
  • 367. 3. OXIDES OF NITROGEN  Increase lower respiratory tract infections  Increase incidence asthma  Impair host defenses in the respiratory tract  Reduce capacity of lungs to clear particles and bacteria  DENR standard = 150 ug/m3 (24 hr ave.)
  • 368. 4. OZONE  Highly reactive compound that irritates airways in the lungs  Interferes with host defense mechanisms  Secondary pollutant  Trigger asthma attacks  Can cause headache and fatigue  Generate lower and upper respiratory symptoms  WHO guideline: 100 ug/m3 (8 hr exposure)
  • 369. 5. CARBON MONOXIDE  Odorless and colorless gas  Slightly heavier than air  Has 200-300x more affinity to hemoglobin than oxygen  Normal amount of CO in blood is 1%  DENR standard: 10mg/m3 (8 hr ave)
  • 370. 6. VOLATILE ORGANIC COMPOUNDS  About 261 VOCs have been detected in ambient air  Can cause irritation of the respiratory tract  Can trigger asthma attack  Can cause headache  May have toxic and neurological effects
  • 371. 7. TRACE METALS  E.g., Pb, Cd, Hg  May affect nervous and respiratory system  May affect liver and skin  Pb can cause nerve damage, learning disabilities and neurobehavioral problems in children  Every 10ug/dL increase in blood Pb levels is associated with 1-5 point decrement in IQ of exposed children
  • 372. AIR EMISSIONS FROM MOBILE SOURCES IN METRO MANILA, (tons/year) 1990 2001 AREA TOG 100,954 (93.5) 190,531.34 5,162 (4.8) CO 572,626 (99.2) 948,192 525 (0.09) NOX 66,216 (82.69) 109,760 276 (0.35) SOX 10,350 (11.75) No Data 12 (0.02) TPM 13,220 (10.6) 48,465 102,286 (82) PM10 11,450 (16.3) No Data 51,042 (72.9) Source: EMB-DENR,1990
  • 373. RULE OF 1000 “…states that a pollutant released indoors is 1000 times more likely to reach peoples lungs than a pollutant released outdoors.” World Health Organization, 1997  In urban areas most people spend more than 70% of their time indoors at work, at home, or at school.
  • 374. Effects of Air Pollution 5. Changes in the ecology of the natural environment a. Acid Rain b. Greenhouse effect / El Niño phenomena c. Depletion of Ozone Layer
  • 375. Control of Air Pollution 1. Dilute in the atmosphere 2. Prevent formation 3. Reduce the quantity 4. Change the process or equipment 5. Apply air-cleaning technologies
  • 376. Control of Air Pollution Dilute in the Atmosphere
  • 377. Air-cleaning Technology Methods Mode of Operation Suitable for Mechanical cyclonic collectors Whirling around in a funnel followed by gravitation into a funnel. Coarse particles; ore crushing; trapping flyash Electrostatic precipitators Gas stream passes across electrically charged plates and then discharged into a storage hamper Small particles (size > 1/10 m) Power plant, incinerators, smelter and paper mills Wet scrubbers Washing out contaminants Removal of SO2, H2S, HCl, crushing and grinding plants Fabric filters (bag houses) Principle of vacuum cleaner Cement plants, iron foundries, steel furnaces
  • 385. Solid Wastes •are all the wastes arising from human and animal activities that are normally solid and that are discarded as useless or unwanted. Three General Types 1. Municipal - domestic, residential 2. Industrial - industrial activities 3. Hazardous - poses substantial danger
  • 387. Hierarchy of Solid Waste Management Waste Minimization Re-Use Materials Recycling including Composting Energy Recovery Incineration Landfill
  • 388. Solid Waste Disposal Options Disposal Advantages Disadvantages Sanitary Landfills Minimum Environmental Pollution (e.g., groundwater pollution) Expensive Composting Compost as soil conditioner / fertilizer Must be marketable Waste sorting Incineration Reduction of waste to land disposal Requires min. area Expensive
  • 389.
  • 391. Liquid Waste Management Chemical Treatment Options Treatment Process Effective for: Oxidation Chemical Precipitation Ion exchange Neutralization Organic chemicals Heavy metals, inorganics Heavy metals, inorganics Acids and bases
  • 392. Biological Treatment Options  Activated sludge process  Trickling filters  Rotating biological contactors  Anaerobic biological treatment
  • 393. Thank you… Let’s join hands together to protect our environment and our future…
  • 395. 433 Common Impurities  Dissolved Impurities  Suspended Impurities  Living Matters  Gases <<<NEXT>>>