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
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.
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
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
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
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
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
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
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>>>
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
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
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>>>
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
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%
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
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
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
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>>>
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>>>
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
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
227. 253
The Four-Hour Rule
Principle stating that cooked protein
foods that have been held at
temperatures between 40F and 140F
(4C and 60C) 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 45F (7C) or 140F
(60C)
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
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>>>
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.
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
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.
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
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
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
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>>>
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
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
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
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
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>>>
346. INDUSTRIAL POLLUTION
CONTROL
Victorio B. Molina, CE.,SE.,MPH
Assistant Professor, Department of Environmental and Occupational Health,
College of Public Health UP Manila
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.
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
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
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