ENVIRONMENTAL

HEALTH & SANITATION

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What is the environment?
The trees, air, &
soil around us

ALL the places we

live, work & play

fields, farms
& the food we
grow

oceans, lakes, and

rivers

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 Environmental Health?

Air Sunlight

Food Noise

Water Soil

The study of how the environment

affects the health.

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 Hazards
Bacteria
& viruses
Harmful
chemicals
Tobacco
smoke

Stress

Loud noises

A hazard is anything in the environment

that can hurt or make you sick.

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Environmental Links to Health Concerns

 Drinking Water
 Food
 Land
 Built
Environment
 Indoor Air
 Emergencies
 Chemical and biological
environmental hazards
 Chemical hazards: synthetic chemicals such as
pesticides, disinfectants, pharmaceuticals
 Harmful natural chemicals also exist.
Common Hazardous Waste Products
• Bug spray
• Floor care products
• Furniture polish
• Metal polish with solvent
• Swimming pool acid
• Glue (solvent based)
• Paint, oil based
• Paint, auto
• Paint, model
• Paint thinner
• Fertilizer
• Fungicide
• Herbicide (weed killer)
• Insecticide
• Rat poison
• Artists’ paints, mediums
• Ammunition
• Dry cleaning solvents
• Lighter fluid
• Mercury batteries
• Moth-balls
• Old fire alarms
• Photographic chemicals (unmixed)
• Antifreeze
• Automatic transmission fluid
• Battery acid (or batteries)
• Brake fluid
• Car wax with solvent
• Diesel fuel
• Gasoline
• Kerosene
• Motor oil
Medical Waste
Harmful Natural Chemicals

metals (Al, Mg, Na, K, Cu, Zn, Cd, HG, Pb)

gases: H2O, H2S, HCl, HBr, SO4, NO2, CO2

VOG
 Cultural environmental
hazards
 Biological hazards: result
E. coli
from ecological interactions
 Viruses, bacteria, and other
pathogens
 Infectious (communicable,
HIV
or transmissible) disease:
other species parasitize
humans, fulfilling their
ecological roles
Routes of
chemical
transport
 Toxic
Toxic Metals
Metals
Heavy metals resist biodegredation

Natural occurrence- volcanoes

• Mercury (Hg)
• Copper (Cu)
• Lead (Pb)
• Cadmium (Cd)
 Heavy
Heavy Metals
Metals
Minamata Disease (1953-1960)– Japan
• Industrial pollution from plastic plant; dumped
mercuric chloride into bay

• Ingestion of Hg tainted shellfish  43 dead and

700 permanently disabled
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 Sanitary Definitions
 Clean—free of visible soil
 Sanitize—reduce the number of bacteria
to a safe level
 Sterilize—to make free of bacteria
 Contamination—the presence of harmful
substances in food

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 WHAT IS HYGIENE?

 The word hygiene is derived from the

Latin word hygieina, meaning “the healthful
art.”
 DICTIONARY : hygiene is the science of
keeping well, rules of health.
 Medical Dictionary : hygiene is science of
health and observance of its rules

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 WHAT IS
SANITATION?

 The word sanitation is derived from the

Latin word sanitas, meaning “health.”
 Applied to the food industry, sanitation is
“the creation and maintenance of hygienic
and healthful conditions.”

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 CLEANING AND SANITIZING
 CLEANING IS THE PHYSICAL
REMOVAL OF DEBRIS FROM A WORK
SURFACE

 SANITIZING IS THE REMOVAL OF

HARMFUL MICROORGANISMS,
THROUGH THE USE OF HOT WATER
OR CHEMICALS

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 SANITIZING AGENT
 There are different sanitizing agents and
application methods.
 The United States Environmental
Protection Agency (EPA) has
defined three categories of microbial
treatments based on their general level of
effectiveness : STERILANT,
DISINFECTANT and SANITIZER
:
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 STERILANT
A sterilant is an agent that destroys or
eliminates all forms of microbial life.
 Chemical sterilants : ethylene oxide,
glutaraldehyde, and peroxyacetic acid.
 Sterilization process : Heat, both dry heat
ovens and moist heat such as steam
under pressure, or autoclaving .

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 disinfectant
 is an agent that kills infectious fungi and
vegetative bacteria although not necessarily
bacterial spores on inanimate
surfaces.
 Disinfection is a less lethal process
than sterilization.
 General disinfectants are the major source
of products used in households,
swimming pools, and water purifiers.
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 sanitizer
 is a substance that reduces, but not
necessarily eliminates microbial
contaminants on inanimate surfaces to
levels that are considered to be safe from a
public health standpoint.
 A sanitizer is effective in destroying
vegetative cells.

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 Sanitizers are regulated by the EPA and
require stringent laboratory test data and
registration.
 They are categorized as no-rinse food-
contact surface sanitizers and non-food-
contact surface sanitizers.
 Food-contact sanitizers : sanitizing
rinses for equipment, utensils, and
containers used in dairy processing plants,
food processing, and beverage plants, and
eating and drinking establishments.
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 biocide
 is a substance that provides microbial control of a
process : fogging disinfection, disinfection of
an aseptic line, or biofilm removal.
 These compounds are classified as
- oxidative sanitizer biocides (various halogens),
- Hydrogen peroxide-based biocides (peracetic acid,
peracids, chlorine dioxide, and ozone),
- surfactant-based biocides (acid anionic sulfonic
acid, sulfonated fatty acids, and quaternary
ammonium compounds).
- Others are chlorohexidine gluconate, phenolics, and
aldehydes (glutaraldehyde and formaldehyde).

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 Factors affecting The efficacy of sanitizers
 Exposure time:
 Temperature:
 Concentration
 pH
 Equipment cleanliness:
 Microbial population:
 Bacterial attachment:

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 Chemical Sanitizing
 Chemical sanitizers are normally divided
according to the agent that kills the
microorganisms.
 Chlorine Compounds : Liquid chlorine,
hypochlorites, inorganic and organic
chloramines, and chlorine dioxide function as
sanitizers.
 Iodine Compounds :The major iodine
compounds used for sanitizing are iodophors,
alcohol-iodine solutions, and aqueous iodine
solutions. The two solutions are normally used
as skin disinfectants.
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 Bromine Compounds
Bromine has been used alone or in
combination with other compounds, more in
water treatment than as a sanitizer for
processing equipment and utensils.
 Quaternary Ammonium Compounds
The quaternary ammonium compounds,
frequently called the quats, are used most
frequently on floors, walls, furnishings, and
equipment.
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 Acid Sanitizers
Acid sanitizers, which are considered to be
toxicologically safe and biologically active,
are frequently used to combine the rinsing
and sanitizing steps.
Organic acids : acetic, peroxyacetic, lactic,
propionic, and formic acid, are most frequently
used.
 These compounds are especially effective on
stainlesssteel surfaces or where contact time
may be extended and have a high antimicrobial
activity against psychrotrophic microorganisms.

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 Peroxy Acid Sanitizers
-The peroxy acid-hydrogen peroxide
sanitizers represent a newer class of
sanitizers
-This sanitizer appears to be one of the
most effective of those compounds
available for protection against biofilms.
 Mixed Peroxy Acid/Organic Acid
Sanitizers : are the next generation of
proxy acid-based sanitizers
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 Acid-Quat Sanitizers
Aggressive against biofilm formations
Broad spectrum of activity
 Ozone
a molecule comprised of three oxygen
atoms, is naturally occurring in the earth’s
upper atmosphere. It acts as a powerful and
nonselective oxidant and disinfectant,
 Glutaraldehyde
This sanitizer has been used to control the
growth of common gram-negative and
gram-positive bacteria, as well as species of
yeasts and filamentous fungi found in conveyor
lubricants used in the food industry.
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 Acid Anionic Sanitizers
These sanitizers are formulated with:
● anionic surfactants (negatively charged)
and acids : phosphoric acid, organic acids
Acid anionic sanitizers act rapidly and kill
a broad spectrum of bacteria and have good
bacteriophage activity.
 Hydrogen Peroxide
A hydrogen peroxide-based powder in 3%
and 6% solutions has been found to be effective
against biofilms
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