ENV-HEALTH

• Environmental health


  Science and art of conservation and promotion of public health through the control of environment
• Environmental health


  • Control of physical environment which have or may not have a deleterious or adverse effect on people's health
• Phases of environmental health

  • Water sanitation
  • Food sanitation
  • Community waste management
  • Rodent control
  • Vector control
  • Air pollution control
  • Occupation control
  • Radiologic health
  • Sanitary housing
  • Disaster management
• Potable water


  Safe, clean, free from contaminants and pollution, recommended for drinking purposes
• Polluted water


  Water which has suffered impairment on its physical qualities
• Contaminated water


  Contains infectious agents, materials and toxic or poisonous substances, condemned for drinking purposes
• Types of water according to sources

  • Rain water
  • Surface water
  • Underground water
  • Piped water
• Impurities in water


  • Physical impurities
  • Chemical impurities
  • Biologic/Bacteriologic impurities
  • Radiologic impurities
• Water analysis


  1. Sampling of water for contamination

  2. Physical examination

  3. Chemical examination

  4. Microscopic examination

  5. Bacteriologic examination
• Standard plate count


  Done to enumerate the total viable population of bacteria present in the sample
• Test for coliform


  Done to determine the specific type of coliform bacteria present in sample
• Stages of test for coliform

  • Presumptive test
  • Confirmatory test
  • Completed test
• Household treatment of water

  • Filtration or straining
  • Boiling water
  • Disinfection
• Other treatment methods


  • Aeration
  • Softening
  • Fluoridation
  • Coagulation or sedimentation with chemicals
  • Use of physical disinfectants
  • Contact treatment
• Food sanitation


  Deals largely with health hazard and the sanitary features of food handling, also concerns with quality and protection of food values
• Public health importance of food

  • Nutrition
  • Disease
• Food-borne infection


  Caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission
• Food-borne intoxication


  May be caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods
• Food control


  Involves essentially the protection of the consumer against misinterpretation and adulteration of foods
• Food management


  Refers to government nutrition policies ascertaining the amounts of nutrients needed by the population to be fed
• Food technology


  Refers to the economic application of laws and processes of biology, physics, chemistry and engineering in the preparation and preservation of food products
• Essential in food sanitation

  • Food sources
  • Transporting foods and food materials
  • Preparation of foods
  • Food handlers
  • Utensils and equipment
  • Serving
  • Cleanliness
  • Storage of foods
• Methods of food preservation

  • Refrigeration (cooling)
  • Drying
  • Salting
  • Pickling or souring
  • Sugaring
  • Smoking
  • Canning
• Ways foods may be altered

  • Mixing
  • Substitution
  • Subtraction of valuable constituents
  • Concealing inferiority
  • Addition of adulterants
  • Misbranding
• Milk sanitation


  Milk must be free from bacteria and collected from healthy cattle and processed using clean milking equipment and containers and must be consumed perfectly fresh processed using sanitary techniques
• Pasteurization


  Sterilization of milk at temperature 62C for 30 minutes to kill microorganisms with the least possible effect on the taste, appearance and digestibility of milk
• Examination of milk


  • Physical
  • Chemical
  • Bacteriological
  • Others
• Phosphate test


  Positive test means the milk is not pasteurized
• Meat-borne or meat-transmitted diseases

  Prevented by avoiding "hot meat", proper storage of meat, and ensuring processed meat conforms to prescribed procedures
• Fish sanitation


  Cook fish at once, refrigerate or preserve when not cooked immediately, prohibit dynamite fishing, prohibit dumping of refuse and sewage into bodies of water
• Shellfish sanitation


  Oyster, clams, prawns, mussel, crab must be bred/cultured in clean water, ponds where shellfish are bred/cultured must be free from pollution and contamination, cook shellfish at once and avoid eating raw shellfish
• Vegetable and fruit sanitation


  Wash vegetables and fruits
• Nutrition


  Good source of protein and minerals (calcium and iodine)
• Disease


  Cause allergy, poisoning and vector/vehicle/intermediate host for fish tapeworm infection. Cholera, red tide
• Fish sanitation


  1. Cook fish at once. Refrigerate or preserve when not cooked immediately

  2. Prohibit dynamite fishing

  3. Prohibit dumping of refuse and sewage into the bodies of water
• Shellfish sanitation - Public health importance

  • Nutrition- good source of protection and mineral
  • Disease- cause of allergy, poisoning and vehicle for red tide and cholera
• Shellfish sanitation


  1. Oyster, clams, prawns, mussel, crab must be breed/ cultures in a clean water

  2. Ponds where shellfish are bred/cultured must be free from possible source of pollution and contamination especially sewage

  3. Cook shellfish at once and avoid eating raw shellfish
• Vegetables and fruits sanitation - Public health importance

  • Nutrition- good source of Vitamins (A and C), minerals
  • Disease- may serve as vehicle for some diseases
• Vegetables and fruits sanitation

  1. Wash vegetable and fruits thoroughly before eating especially of eaten raw (salad)

  2. Avoid using night soil (human excreta) as fertilizer

  3. Do not eat poisonous plants and crops

  4. Refrain from using chemical insecticides for plants, fruits and vegetables
• Community waste management


  Waste materials consists of human excreta, garbage, refuse and industrial waste