Waste management

Waste management

1. SANITARY WASTE DISPOSAL Dr. Dalia El- Shafei Assistant professor, Community Medicine Department, Zagazig University

2. Types of wastes

3. Solid Waste Disposal

4. Waste stream: Steady flow of varied wastes that we all produce, from domestic garbage to industrial agricultural, commercial & construction refuse.

5. 1- Open dump : Many people dispose wastes by simply dropping it to some place. Open unregulated dumps are still the predominant method of waste disposal in most developing countries. Open dump in rivers, canals, sea & oceans expose people, animals, and plants to many hazards & make water not suitable for drinking or use in irrigation.

6. 2- Landfills “ controlled dumping”

7. 3- Incineration:

8. 4- Recycling :

9. 5- Reuse :

10. 6- Reduction :

11. 7- Fermentation : To manure in rural areas by forming heaps of refuse covered by layer of earth & left for few days, decomposition of organic materials occur & they are changed to useful manure.

12. Liquid Waste Disposal

13. Urban Liquid Waste Disposal : In urban areas liquid waste is disposed of through water carried system. After collecting liquid waste from houses, it reaches the final disposal where it will be disposed of by either dilution or treatment.

14. 1 - Liquid Waste disposal by dilution : Crude sewage & waste water may be taken as such, or partially treated & disposes in coastal countries, or rarely in rivers & streams. Potential risk to health due to the possibility of back flow to shore, causing its pollution and causing hazards to swimmers & fishing. Wind may carry smell back to city.

15. 2- Liquid Waste disposal by treatment: It is the method used in most cities of Egypt. Separation of suspended matter (sludge) from liquid part (effluent) & destruction of all micro-organisms in order to end with a safe material that can be used for economic values. Sludge as fertilizers Effluent for irrigation of farm.

16. Screening: Removal of large objects through passage of liquid waste across screens formed of tilted bars.

17. Sedimentation : velocity of the flow of waste liquid will be reduced & about 2 hours is allowed for it to stay in the sedimentation tank. It will thus be separated into 3 layers.

18. a- Sludge: About 60% of suspended solid will be settled down & form the sludge. The removed sludge can be disposed by :

19. Lagooning

20. Sludge digestion

21. Sludge pressing

22. b- Scum: Light substance like oil, grease &floating matter will rise to the surface and form the scum.

23. c- Effluent “tank effluent”: - Turbid liquid that is present between the scum & the sludge. - It is used for irrigation of farms. - Plantation of wood trees & not edible plants .

24. Rural Liquid Waste Disposal: There is no sewage system in all villages so latrines & cesspits are used.

25. latrine

26. Cesspits

27. الإسكان: 50% من قرى مصر محرومة من خدمة الصرف الصحي

28. Hazardous & toxic waste disposal

29. M ost dangerous aspect of the waste stream is that it can contain highly toxic & hazardous materials that can be injurious to human health.

30. Controlling & managing hazardous waste : I- Produce less: It is the safest & least expensive way to avoid hazardous waste problems. Manufacturing processes can be modified to eliminate or reduce waste production.

31. II- Convert to less hazardous substances

32. III- Permanent storage

33. Radioactive waste management: Radioactive wastes are produced in different forms: high, low level & also solid, liquid & gaseous with various half-lives. Low level must be stored for several decades, while high level must be stored for thousands of years. Most low level comes from nuclear power plants, hospital universities, industries and others.

34. Radioactive waste disposal:

35. Electronic waste management:

36. Management methods:

37. INSECT & RODENT CONTROL

38. Control of Insects

39. Control of Rodents

40. FOOD SANITATION

41. Food sanitation aims at providing the community with sound food that is safe and is retaining its natural properties

42. Requirements (criteria) of sound food

43. Measures of food sanitation

44. Measures for food handlers (Sanitary regulations of food handlers ): R esponsibility of the LHA (health bureau) when an individual applies for a license of food handler

45. Pre-employment examination

46. Diseases transmitted by food

47. MILK SANITATION Aim of milk sanitation: To supply the public with sound milk which is clean, safe and not adulterated. The law in Egypt allows marketing of buffalo, cow, sheep and goat milk only.

48. Particular importance of milk sanitation Milk is particularly important vehicle of infection due to:

49. Adulteration of milk Change of the normal composition & constitutes of milk through extraction and /or addition. It affects the nutritive value of milk and may cause health hazards including infection.

50. Milk-borne diseases

51. How to produce safe milk

52. SANITATION OF EGGS

53. Factors favoring infection

54. MEAT & FISH SANITATION