Allied Health Sciences Batch 2012 Basic Community Health November 01, 2012

Sanitation
Dr. N Sivarajah Department of Community Medicine, Faculty of medicine University of Jaffna

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Why is sanitation important?

Most of the diseases are result of failure of sanitation
Water & Food borne Air borne Contact

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Sanitation involves
Water Sanitation Food Sanitation Sewage disposal Refuse disposal

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What is safe water?

Safe Water is
Free from pathogens Free from Chemicals Pleasant taste Usable for Domestic purposes

Dr. N Sivarajah

Water Sanitation AHS 2012

Requirement of Water
Drinking water
To maintain Life: 2 Litre per day per person For all domestic purposes:
150 200L per person per day

Usual daily Consumption depends on availability

When drawn by hand from well outside: 20 L When single tap in house: 45 L Piped to sink, baths, wash basins: 150L +
Dr. N Sivarajah Water Sanitation AHS 2012 6

Sources of Water
Rain: Rain Water is soft and saturated with Oxygen Surface water
Rivers, Reservoirs, Tanks, Ponds, lakes, Sea water (Desalinated is expensive)

Ground water from

Shallow wells: in the porous layer above the impervious layer Deep wells: below the impervious layer Springs: These are caused by natural flow
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Water Pollution
This occurs as a result of any matter which changes the quality of water and may or may not be harmful to man Water Contamination is a form of pollution which renders water unsafe due to
Pathogenic organisms or parasites Chemicals

Dr. N Sivarajah

Water Sanitation AHS 2012

Sources of pollution
Human excreta which contains pathogenic organisms or parasites Disposal of refuse, dead bodies, washing of clothes, animals etc. Disposal of trade effluents like: lead, arsenic, radioactive substances

Dr. N Sivarajah

Water Sanitation AHS 2012

Treatment of Water
Process of Purification of Water is by Straining Sedimentation
With chemical coagulation Without chemical coagulation

Filtration Disinfection
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Process of Water purification in water supply schemes

Aeration Straining Sedimentation Coagulation Filtration
Slow sand filters Rapid sand filters Ceramic candle filters

Disinfection
Chlorination using chlorine gas Using bleaching powder Using ozone a powerful disinfectant

De-chlorination using Sodium thiosulphate

Dr. N Sivarajah

Water Sanitation AHS 2012

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Household Purification of Water

Boiling Use of water filters Chlorination of household wells Use of chlorine tablets

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Chlorination of a well using Tropical Chloride of Lime (TCL)

1. Calculate the quantity of TCL required by calculating the volume of water 2. Use to 1 ounce per gallon or 2.5 5.0 grms. per litre of water 3. Make a paste & dissolve in bucket. Discard undisolved particles 4. Lower the bucket into the well, submerge it and take around the well until the clour of the water in the buket and the well looks similar.
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Chlorination of a well using Tropical Chloride of Lime (TCL)

(Continued)

5. 6. 7. 8.

Test the water for residual chlorine For de-chlorination use Sodium thiosulphate Use water for drinking after 12 hours During water borne epidemics chlorinate daily

Dr. N Sivarajah

Water Sanitation AHS 2012

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A Protected Well
10 feet drain into soakage pit

3 foot Apron

Collar, sloping outwards

2/3 of depth cement plastered

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Water Sanitation AHS 2012

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Food
Has to be uncontaminated Food is contaminated by
faeces, fingers, flies, Fomites feet

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What is Food Sanitation?

Food sanitation deals with sanitary control of entire chain of events from the time of production to the time of consumption of food. The food could be contaminated by chemicals or micro-organisms.
Dr. N Sivarajah Food Sanitation - B27 AHS 2012 18

Possible contamination
Stage of Production Process Possible contaminants
Night soil, pesticides, garbage used as pig feeds, TB infected cows Additives, Personal hygiene of food handlers
Sanitation in vehicles, cans, hands of vendors

Primary Production Processing

Distribution

Planting, Rearing Livestock, Fishing Freezing, canning

Failure in Refrigerator vans & containers

Marketing

Market retail shop,

Expired goods, sanitation of premises, hygiene of food handlers,

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Dr. N Sivarajah

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Possible contamination (continued)

Stage of Production Storage Preparation Process Accidental contamination Homes, Restaurants Home, Restaurants Possible contaminants
Insecticides, fertilizers

Sanitation of Premises,, hygiene of food handlers, cleanliness of stores , utensils Availability of water, Hand washing

Consumption

Food Sanitation - B27

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Food Associated Diseases

Allergies Nutritional deficiencies / excesses Food borne infections Food poisoning

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Measures undertaken are

Source control Sanitary control of raw material by minimizing contamination. Milk, meat, shellfish, fruits & vegetables Supervision of bakeries, factories, Transport of bread, meat etc

Control of food processing Control of food transport & storage

Control in retail and Regular inspections and action distribution points Control of food preparation in food serving establishments. Licensing and regular inspections and corrective action

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Prevention of food contamination at homes Wash hands well before cooking & serving Cook well If to be left in refrigerator, leave it immediately after cooking. Bacterial multiplication is high between 5-10 degrees C

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Principle of Sewage Disposal

Sewage has to be treated before dumping into the soil to prevent pollution of underground water Sewage can be treated by different methods
In cities Sewerage treatment plants built In Rural areas septic tanks & soakage pits

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Sources of Refuse
Domestic refuse: is refuse from homes which consist of sweepings, vegetable peels, leftover food etc. Street refuse: Collected by cleaning streets and contains Market refuse: collected from markets usually has decomposing vegetables fish etc Stable refuse: collected from stables and consists mainly of animal droppings and left over of animal feeds. Hospital waste: From hospitals infective, sharps, radioactive

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Storage of refuse
Refuse, especially when mixed with organic matter has a tendency to ferment and decompose producing offensive odours and leading to fly breeding. Hence proper storage and early removal is necessary. Refuse should be kept in closed bins. It is estimated that for a family of 5 and refuse removed every three days, a bin with a capacity of 2 cubic feet is sufficient.

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Methods of Disposal of refuse

There is no one method. The mode of disposal depends on the availability of finance and facilities. Some of the methods used are : 1. Dumping 2. Controlled Tipping 3. Incineration 4. Composting 5. Manure pits 6. Burial
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Incinerator for Home or small Institutions

Made out of Oil Drum Useful for dry refuse Disposable Lasts 2-3 years Should be used only for dry refuse

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Incineration

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Treat the earth well: It was not given to you by your parents It was loaned to you by your children. We do not inherit the Earth from our ancestors, We have borrowed it from our children
- Native American Proverb

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