WATER AND FOOD SANITATION Lecturer: Marlene R.

Checa MD, FPAFP    

Transcribed by: Alfonso Martin E. Plantilla     References: Powerpoint Presentation
     
 

PART I: WATER SANITATION • The amount of water on earth does not change because
of the hydrologic cycle. However, man’s activities have
OBJECTIVES:
altered the natural water quality. When humans abstract
• To discuss the different sources of water and its water from rivers and other water bodies for irrigation,
importance to human hydropower, industrial requirements and domestic supply,
• To classify water supply based on: the quality of water that is eventually discharged back is
o Sources no longer the same.
o Types SOURCES OF WATER SUPPLY
• To discuss the different characteristics of water
• To define water pollution and the different • Surface Water
components/factors that contribute to its existence • Ground Water
• To discuss ways in managing water pollution • Rainwater
NOTE SURFACE WATER

• Access to water and sanitation is a fundamental human • Streams, brooks, ponds or rivers
right and essential to life, health and dignity. • Characterized by soft water, turbidity, suspended solids,
• Water is a HUMAN RIGHT. some color and microbial contamination
FACTS GROUND WATER

• Around 1.1 billion people globally do not have access to
improved water supply sources
• 2.4 billion people do not have access to any type of
improved sanitation facility.
• About 2 million people die every year due to diarrheal
diseases, most of them are children less than 5 years of RAINWATER
age. (Source: WHO)
• Worldwide, 1 out of every 5 deaths of children under 5 is
due to a water-related disease.
TYPES OF WATER SUPPLY
IMPORTANCE OF WATER
• Water is needed in all aspects of life.
• Water is an essential pre-requisite for social well-being
and economic productivity.
• Therefore, adequate supplies of GOOD, QUALITY water
should be maintained for the entire population while
preserving the hydrological, biological and chemical
functions of the ecosystem.
WATER DISTRIBUTION ON EARTH
• Wells or springs
• Characterized by higher concentrations of dissolved
solids, lower levels of colour, higher hardness (as
compared with surface water), dissolved gasses and
microbial contamination
• May be considered as the original source of all the water
supplied.
• Level I – Point Source
§ A protected well or a developed spring with an
outlet but without distribution system
• Level II – Communal Faucet System
§ A system composed of a source, a reservoir, a
piped distribution network and communal faucets;
1:4 (faucet: HH)
• Level III – Waterworks System
§ A system with a source, a reservoir, a piped
distribution network and household taps; for
densely populated urban areas

CHARACTERISTICS OF WATER
• Physical
• Chemical
• Biological
• Radiological
A. PHYSICAL CHARACTERISTICS OF WATER
• Inert suspensions of floating substances that are carried
by water in its passage through the hydrologic cycle
(rainfall, percolation, runoff, evaporation)
• Water characteristics that can be seen, smelled or
tasted – turbidity, taste/odor, color, temperature
• Turbidity – a measure of the light-transmitting
properties of water and is comprised of suspended and
colloidal material
• Color – caused by substances in solution
• Taste and odor are due to biological components
B. CHEMICAL CHARACTERISTICS OF WATER
• Can be organic, inorganic and includes chemicals that
affect water’s aesthetics.
• Affect the behavior and characteristics of the water in its
use for domestic or commercial and industrial purposes
• pH or alkalinity - due to presence of ions; the capacity
of natural water to neutralize acid added to it (ph = 6.5-
8.5)
• Hardness - due to Calcium and Magnesium; an
indicator to industry of potential precipitation of calcium
carbonates in cooling towers and boilers, interference
with soaps and dyes in cleaning and textile industries
and with emulsifiers in photographic development.
o Hard water is less corrosive than soft.
o Treatment usually left to consumer (domestic,
industrial, etc) depending on needs.
• Salinity - indicates possible sewage pollution
C. BIOLOGICAL CHARACTERISTICS OF WATER
• Refers to the presence of microorganisms, parasites,
microscopic plants and animals
• Bacteria responsible for the breakdown of complex
substances, or are parasitic or pathogenic or both
• Include microscopic and macroscopic plant and animal
life
• Include plankton, insect and crustacean larvae and
algae responsible for the taste and odor that water
acquires
• Biological Index of Pollution:
o 0-8 = clean water
o 8-20 = slightly polluted
o 20-60 = polluted water
o 60-100 = grossly polluted water
D. RADIOLOGICAL CHARACTERISTICS OF WATER
• Result of nuclear weapons testing
• Some man-made substances may also enter drinking
water supplies from processing facilities, mining areas,
and nuclear power plants
PARAMETERS OF WATER QUALITY
• Biochemical Oxygen Demand (BOD)
• Chemical oxygen demand
• Total solids
• Coliforms
• Nitrogen and phosphorus compounds
• Heavy metals
• Oil and grease
• pH
• Temperature
A. BIOLOGICAL OXYGEN DEMAND (BOD)
• Indicates amount of biodegradable organic waste in
untreated and treated municipal and industrial wastewater
• Measures the amount of oxygen consumed by
microorganisms in the process of decomposing organic
matter
• The harder the microorganisms work, the more oxygen
they use, and the higher the measure of BOD, leaving
less oxygen for other life in the water.
• Used as a gauge of the effectiveness of wastewater
treatment plants.
B. CHEMICAL OXYGEN DEMAND (COD)
• Used to test wastewater that contains non-biodegradable
compounds or compounds that inhibit microbial activities
• High values indicate high levels of organic pollutants
• Commonly used to indirectly measure the amount
of organic compounds in water
C. TOTAL SOLIDS
• Refers to matter suspended or dissolved in water or
wastewater
• Includes total suspended solids (TSS) and total dissolved
solids (TDS)
• TSS – total solids retained by filter
• TDS – total solids that pass through filter
• High levels can cause health problems for aquatic life
D. CHOLIFORMS
• Used as an indicator organism
• Indicates fecal contamination
• Causes of contamination: septic tank failure, poor
pasture, animal keeping practices, break in the integrity of
the distribution system
E. NITROGEN AND PHOSPHORUS COMPOUNDS
• Essential for the growth of microorganisms and plants
• Excessive amounts can lead to eutrophication –heavy
input of inorganic nutrients to surface waters that promote
the growth of weeds and algae in slow moving surface
waters
F. HEAVY METALS
• Arsenic, total mercury, cadmium, organophosphate,
chromium cyanide, lead.
• Cause damage or death to plant and animal life
• Present with toxins that are harmful to aquatic
life and humans
 o To Protect drinking water form contamination, the following
measures shall be observed:
§ A. Washing clothes or bathing within a radius of
25 meters from any well or other source of
drinking water is prohibited.
§ B. No artesians, deep or shallow well shall be
constructed within 25 meters from any source of
pollution.
§ C. No radioactive sources or materials shall be
stored within a radius of 25 meters from any well
or source is adequately and safely enclosed by
proper shielding
§ D. No person charged with the management of a
public water supply system shall permit any
physical connection between its distribution
system and that any other water supply, unless
the latter is regularly examined as to its quality by
those in charge is made and found to be safe and
G. OIL AND GREASE
potable .
• Arise from the use or manufacture of fats and oils or § E. The installation of booster pump to boost water
from activities that involve these substances direct from the water distribution line of a water
supply system where low-water pressure prevails
H. pH
is prohibited.
+
• Measure of the concentration of hydronium ions (H ) in
WATER POLLUTION
water
• Pure water: ph7 • Pollution
• Should be between 6.5-8.5 § The unfavorable alteration of our surroundings,
wholly or largely as a by-product of man’s action,
I. TEMPEATURE through direct and indirect effects of changes in
• Affects biological activity, the action of toxins and energy patterns, radiation levels, chemical and
oxygen concentration physical constitution and abundance of organisms
• Solubility of oxygen decreases with increasing • The introduction into fresh or ocean waters of chemical,
temperature physical, or biological material that degrades the quality of
•
o
Rate of biological activity doubles for every 10 to 15 C the water and affects the organisms living in it.
o This process ranges from simple addition of dissolved or
rise or decrease within the range of 5 to 35 C •
suspended solids to discharge of the most insidious and
TYPES OF WATER persistent toxic pollutants (such as pesticides, heavy
• Mineral Water metals, and nondegradable, bioaccumulative, chemical
o Distinguished from other types of bottled water compounds)
by its constant level and relative proportions of SOURCES OF WATER POLLUTION
mineral and trace elements at the point of
emergence from the source • Direct (Point source) – occur when the polluting
• Purified Water substance is emitted directly into the waterway; ex. Pipe
o Bottled water produced by distillation, spewing toxic chemicals directly into a river
deionization, reverse osmosis or another • Indirect (Non-point source) – occurs when there is
suitable process runoff of pollutants into a waterway, for instance when
• Distilled Water fertilizer from a field is carried into a stream by surface
o Undergoes the same process as that of purified runoff; is often the cumulative effect of small amounts of
water, but is vaporized and condensed after contaminants gathered from a large area

PROTECTIVE MEASURES NON-POINT AND POINT SOURCE OF POLLUTION

• Presidential Decree No. 856 – Code of Sanitation of

the Philippines
o Standards for drinking water; bacteriological and
chemical examinations; evaluation of results –
conform to the National Drinking Water
Standards
o Treatment of water; disinfection of contaminated
water sources; distribution systems – conform
with procedures of DOH
o Sites of water sources; delivery of water to
consumers; operation, plans and specifications
of water system; and certification of potability of
drinking water - should be approved by the
Secretary of Health.
o Initial and Periodic examination are required for
drinking water.
o Examination should be performed only in private
and government laboratories accredited by
DOH

SPECIFIC SOURCES OF WATER POLLUTION
• Domestic Sewage - waste water that is discarded from
households
o Sanitary sewage, such water contains a wide
variety of dissolved and suspended impurities
o Likely to contain disease-causing microbes
• Agricultural Run off – Routine applications of fertilizers
& pesticides for agriculture & indiscriminate disposal of
industrial & domestic wastes
• Industrial Effluents
o Waste water from manufacturing or chemical
processes in industries contributes
o Industrial waste water usually contains toxic
wastes and organic pollutants
EFFECTS OF WATER POLLUTION
• Unsuitable for drinking, recreation, agriculture, and
industry
• Diminishes the aesthetic quality of lakes and rivers
• Contaminated water destroys aquatic life and reduces
its reproductive ability
• Eventually, it is a hazard to human health
WATER AND DISEASES
• Water–Borne Diseases – caused by pathogenic
microorganisms that most commonly are transmitted in
contaminated fresh water
o Causes:
§ Lack of proper sanitation (sewage
treatment is inadequate thus, human
wastes disposed in open canals)
§ Using contaminated sewage for
fertilizers.
§ Agricultural chemicals, pesticides and
industrial wastes .
o Cholera, Typhoid, Amebic or bacillary dysentery
• Water-Washed diseases - caused by poor personal•
hygiene and skin or eye contact with contaminated
water; thrive in conditions where freshwater is scarce
and sanitation is poor
o Scabies, trachoma and flea, lice and tick borne
diseases, conjunctivitis, leptospirosis
• Water - Based diseases - caused by parasites found in
intermediate organisms living in water
o Causes:
§ Stagnant water behind dams and water
channels is ideal for snails.
§ Lack of proper sanitation and clean
water supply.
o Schistosomiasis, Dracunculiasis
• Water-Related Diseases – caused by insect vectors
which breed in water
§ Causes:
• Lack of appropriate water management.
• Construction projects often increase the
mosquito population due to pools of
stagnant water.
§ Dengue, filariasis, Malaria, Onchoceriasis,
Trypanosomiasis
PREVENTION
• Water Quality Control
§ Inspection and survey of water supply sources
§ Water sample collection and bacteriological
examination
§ Chlorination of water supply sources
§ Improvement/upgrading of provincial water
laboratories
• Proper Excreta Disposal
WHAT CAN BE DONE?
• Water Purification – production of hygienically safe and
aesthetically pleasing water from a polluted or
contaminated source
§ Purification by nature:
1. Evaporation and Condensation
2. Aeration – exchange of gases between
atmosphere and water
3. Gravity
4. Biologic forces
• Water can be Purified by:
§ Distillation -- The water is vaporized (heated into
steam) then condensed (cooled back to liquid
form). This process removes dissolved materials
originally present in the water.
§ Reverse Osmosis -- The water is forced through
membranes that remove 90 percent of the
dissolved minerals.
•
PURIFICATION BY MAN (HOUSEHOLD METHODS OF
WATER TREATMENT)
• Sedimentation- allowing impurities to settle at the bottom
• Aeration - transferring the water from one container to
another
• Flocculation & Sedimentation - use of aluminum sulfate
crystals
• Filtration - use of cloth and sand
• Chemical Disinfection – chlorination
• Coagulation – process of collecting the finely suspended
material to form aggregates then removed by a filter; use
of aluminum crystals
• Boiling
§ Kills all vegetative organisms
§ Kills all pathogens, including viruses
§ No special equipment required
§ Requires fuel (electricity assumed not available)
§ Time consuming
WATER, SANITATION, AND HYGIENE (WASH)
• WASH is an acronym standing for “Water, Sanitation, and
Hygiene,” a group of interrelated public health issues that
are of particular interest to international development
programs. Access to WASH is a key public health issue in
many countries in Asia and sub-Saharan Africa. Several
international development agencies have identified WASH
as an area with great potential to improve health, life
expectancy, student learning, gender equality, and many
other key issues of development.
PART 2: FOOD SAFETY FOOD-BORNE ILLNESS
OBJECTIVES: • A disease caused by the consumption of contaminated
food.
• To discuss the factors that contribute to the emergence
• Caused by:
of food borne diseases
§ Shiga toxin-producing Escherichia coli
• To enumerate some organisms that causes food borne
§ Salmonella
illness
§ Hepatitis A virus
• To discuss ways on how to manage food borne
§ Listeria monocytogenes
diseases
• Factors:
• To define food safety, food sanitation
§ Temperature abuse
• To discuss laws/principles that govern food sanitation § Poor personal hygiene practices
and safety § Cross contamination
FOOD IN HEALTH AND DISEASE THE FOOD POISONING TIME BOMB
• Food is essential for growth and maintenance of life.
• Food is also responsible for ill-health.
o Intrinsic hazards
o Extrinsic hazards

 

FACTORS CONTRIBUTING TO AN INCREASING TREND

IN FOOD-BORNE ILLNESSES:
• Changes in ways of producing, processing and
preparing of food
• Increasing environmental pollution
• Increased pressures on primary production to meet the
demands of an increasing world population • The main strategies to prevent food poisoning are:
o Intensive farming § Ensure food does not become contaminated
o Misuse of antibiotics, pesticides and growth § Kill or slow down the growth of micro-organisms.
hormones
o Mass slaughtering processes
• Greater international movements of both foods and
people
• Changing lifestyles
• Increasing proportion of the population is more
susceptible
WHAT CAUSES PEOPLE TO BECOME SICK WHEN
EATING CONTAMINATED FOOD?
• Biological
• Chemical
• Physical
TRANSFER OF MICROORGANISM BY HANDS
• Microbiological
BIOLOGICAL HAZARDS
• Caused by microorganisms and from toxins that occur in
certain fish and plants
• Most toxins that cause food poisoning are tasteless and
remain dangerous when cooked
CHEMICAL HAZARDS
• Caused by accidental contamination from chemical
substances like soap and other cleaning substances:
o To clean kitchen surfaces and equipment
o As pesticides.
• Chemicals can be very harmful if they are:
o Spilt on or near food
o Mistaken for food or drink
PHYSICAL HAZARDS
• Dangers from foreign particles
o Ex: metal shavings from a can opener
SIGNS AND SYMPTOMS
• Diarrhea
• Abdominal Pain
• Nausea and/or Vomiting CONTAMINATION

FOOD-BORNE ILLNESS/DISEASE • Presence of substances or conditions in the food that can

be harmful to humans
• Infection – ingestion of food contaminated with bacteria • Greatest threats:
or any organism § Bacteria
• Intoxication – ingestion of food containing toxins § Viruses
produced by the bacteria
SOURCES OF FOOD CONTAMINATION
• Air
• Water
• Soil
• Food Handlers
• Packaging materials
• Animals, rodents and insects
• Food contact surfaces
• Ingredients
HIGHLY SUSCEPTIBLE POPULATIONS
FOOD SAFETY
• Primary emphasis is on the protection of the consumer
from illness caused by food
• Deals with health hazards and the sanitary features of
food handling
• Involves the recognition of the modes of transmission of
the major agents of food-borne diseases and knowledge
of the available and accepted means for the protection
of the consumer against such agents
• Cleaning – removal of visible soil from surfaces of
equipment and utensils
• Sanitary – reducing the number of disease-causing
microorganisms on the surface of equipment and
utensils to acceptable public health levels
o Minimizes pests, increase life of equipment,
improve employee morale and efficiency and
aesthetic considerations
FOUR CORE PRACTICES
• Clean – wash hands and surfacs often
• Separate – don't cross-contaminate
• Cook – cook to proper temperature
• Chill – refirgerate promptly
• FOOD FLOW
• Consists of food products and the ingredients used to
make them, as they flow through a food establishment
• Begins with the purchase of safe and wholesome
ingredients from approved sources, then flows through
receiving into storage
• Ends in preparation and service
HACCP
• Hazard Analysis Critical Control Points
• Helps to monitor food safety.
• Follows the flow of food through the food establishment
and identifies each step in the process where
contamination might cause the food to become unsafe.
• Recommended for use in food establishments
• Ex: Fishing Boat à Raw material à Processing à Boxing
à Shipment à Ssfe Food
ROLE OF THE GOVERNMENT
• Oversee the food-producing system and protect food that
is intended for human consumption.
• Enforce laws and rules to protect food against
adulteration and contamination
FOOD CODE
• Published by Food and Drug Administration for U.S.A.
and BFAD for the Philippines.
• Set of recommendations intended to be used as a model
by state and local jurisdictions when formulating their own
rules and regulations.
BUREAU OF FOOD AND DRUGS
• An internationally recognized center of regulatory
excellence safeguarding the health of the Filipinos
• To protect public health and ensure the safety,
efficacy, purity and quality of all the products it
regulates through the effective and efficient
implementation of national policies consistent with
international best practices
ROLE OF THE FOOD INDUSTRY
• Create and satisfy the food safety assurance program in
the food establishment
OBJECTIVES OF FOOD SANITATION
1. Food sanitation should insure primarily the consumption
of safe and wholesome food and thereby protect the
consumer from illness and at the same time promote his
health and well-being.
2. Food sanitation should also prevent sale of food offensive
to the purchaser or inferior in value and quality.
3. In addition, food sanitation should cut down spoilage and
wastage of food
FOOD PRESERVATION METHODS AIMS TO:
• Prevent contamination
§ Packaging
§ Cleaning and disinfection of equipment and
utensils
§ Thorough washing with water and detergent
§ Hygienic design of equipment
• Control microbial growth
§ Chilling – prevents or slows the growth of
microorganisms
§ Freezing
§ Acidification
§ Drying – salt-curing or preservation with sugar
• Remove or kill microorganims
§ Heat treatment
§ Ionizing radiation
§ UV Radiation
§ Washing and Disinfection
FOOD SANITATION
• Includes issuance of permits and periodic inspection of
food establishments; issuance of health certificates to
food handlers
FACTORS TO BE CONSIDERED IN THE SANITARY
CONTROL OF FOOD
• Place of production and processing or source of supply
o Milk and shellfish
o Vegetables and fruits
o Meat
• Transportation and/or storage
• Retail and distribution points
o Food stores – markets, sari-sari stores, traveling
vendors
o Eating and drinking establishments –
restaurants, coffee shops, etc.
KEEPING HOT FOOD HOT AND COLD FOOD COLD

THE WHO GOLDEN RULES FOR SAFE FOOD •

•

PREPARATION GOAL 6: Ensure Availability & Sustainable Management of

Water & Sanitation for All
1. Choose foods processed for safety.
2. Cook food thoroughly. • 6.1 By 2030, achieve universal and equitable access
3. Eat cooked foods immediately. to safe and affordable drinking water for all
4. Store cooked foods carefully. • 6.2 By 2030, achieve access to adequate and equitable
5. Reheat cooked foods thoroughly. sanitation and hygiene for all and end open defecation,
6. Avoid contact between raw foods and cooked foods. paying special attention to the needs of women and girls
7. Wash hands repeatedly. and those in vulnerable situations
8. Keep all kitchen surfaces meticulously clean. • 6.3 By 2030, improve water quality by reducing
9. Protect foods from insects, rodents and other animals. pollution, eliminating dumping and minimizing
10. Use safe water release of hazardous chemicals and materials,
halving the proportion of untreated wastewater and
substantially increasing recycling and safe reuse
globally
• 6.4 By 2030, substantially increase water-use
efficiency across all sectors and ensure sustainable
withdrawals and supply of fishwater to address water
scarcity and substantially reduce the number of
people suffering from water scarcity
• 6.5 By 2030, implement integrated water resources
management at all levels, including through
transboundary cooperation as appropriate
• 6.6 By 2030, protect and restore water-related
ecosystems, including mountains, forests, wetlands,
rivers, aquifers and lakes
• 6.a By 2030, expand international cooperation and
capacity-building support to developing countries in water-
and sanitation-related activities and programmes,
including water harvesting, desalination, water efficiency,
wastewater treatment, recycling and reuse technologies
• 6.b Support and strengthen the participation of local
communities in improving water and sanitation
management

END OF LECTURE