WATER AND FOOD SANITATION Inert suspension of floating substances that are

carried by water that cause cloudiness or turbidity.

SANITATION (WHO)
 “Generally refers to the provision of facilities
2. CHEMICAL
and services for of human urine and safe
Dissolved constituents of water which account
disposal feces.”
mostly for the color of water.
Ex.
 Sanitation - Maintenance of hygienic conditions
- Lead (heavy metals)
(through services - such as garbage collection
- Heavy metal poisoning
and wastewater disposal
3. BACTERIOLOGIC
HYGIENE
Ex. Escherichia coli – coliform bacteria may
- “The conditions and practices that help to
cause disease to person that will consume water
maintain health and prevent the spread of
diseases.”
4. BIOLOGIC
Include microscopic plants and animals other than
FACTORS AFFECTING THE PRESENCE AND bacteria present in water.
CONCENTRATION OF PATHOGENS IN FOOD
5. RADIOLOGIC
1. TEMPERATURE
Results in nuclear weapon testing and discharge of
- 20 -40 degrees - general ideal
radioisotopes and other radioactive wastes into
temperature of food (Lower - preserves
water courses. (Example: Nuclear wastes)
much longer)

2. MOISTURE
WATER ANALYSIS
- Humidity (affects the edibility of food)
Assess the quality and safety of any given water supply.
- mabilis mapanis food
 PHYSICAL EXAMINATION
3. NUTRIENTS
- To find out the physical attributes of water
- Amount of nutrients affect the edibility
(color, odor, taste, clarity)
of food
- Mas marami nutrients, madali masira
 CHEMICAL EXAMINATION
kasi andun microorganisms
- To determine the chemical impurities water
4. PH
- Routinely measured are pH, total solids,
- Bacterial growth (alkaline)
presence of chloride, test for pollution) (Alkaline
is healthier → neutralizes the GIP)
5. COMPETITIVE FLORA
- Good microorganisms (fermented food
 MICROSCOPIC EXAMINATION
→ you won’t get sick)
- Determine the presence of aquatic planktons,
- Feel mo panis, but iniincrease acidity
algae, which are responsible for peculiar taste,
odor and color.
HOW ARE DISEASES SPREAD?
- Oral-fecal route (thus, must be sanitized always)  BACTERIOLOGIC EXAMINATION
- Most important single test to determine the
presence of bacteria in water.
WATER SANITATION - Test to find out if the water is potentially
IMPURITIES IN WATER dangerous and whether or not the kind and

1. PHYSICAL
 number of bacteria present constitute to health concerns with quality and protection of food
hazard values.

 Objectives:
METHODS OF WATER TREATMENT 1. To ensure consumption of safe and
wholesome food and protect the consumer from
1. Household Treatment
illness and at the same time promote his health
a. Filtration or straining and well-being
b. Boiling of water for at least 2-5 minutes 2. To prevent sale of food offensive to purchase
c. Disinfection or inferior quality and value
3. To reduce spoilage and waste of food
Chlorine - universally employed for the following
purposes
PUBLIC HEALTH IMPORTANCE OF FOOD
1. Powerful germicide
1. NUTRITION
2. Readily available and easily applied water
- Food provides the essential nutrients needed by
supplies
our body
3. Cheaper than any other disinfectants

DIY WATER FILTER PIC

2. Other treatment methods

a. Aeration
- Water comes in contact with air - to facilitate the
exchange of gas (the peculiar taste and odor will be
removed)

b. Softening
- Method of removing calcium and magnesium salts
which might affect the qualities of water

c. Fluoridation
2. DISEASE
- Treatment process aimed at preventing dental caries
- Food serves as vehicle/reservoir for food-borne
or tooth decay especially among children.
disease
1. Food-borne infection
d. Coagulation of sediments
- Caused by living organisms (bacteria and
- With chemicals in setting basin (coagulant)
parasite) entering the body with food as vehicle
for transmission
e. Use of physical disinfectants
- Like heat and radiation
2. Food poisoning or intoxication
- Caused by bacterial toxins or chemicals, may
f. Contact Treatment
also be naturally occurring poisons present in
- Removal of taste, odor, color of water by the use of
plants, mushrooms, fishes and spoiled foods.
activated charcoal as adsorbent.
- Ex. Clostridium botulinum → canned good
bacillus
FOOD SANITATION
TERMS ASSOCIATED WITH FOOD SANITATION
 Deal largely with health hazards and the
1. Food Control
sanitary features of food handling. Also
 o Involves essentially the protection of the - Refers to the economic application of laws and
consumer against misinterpretation processes of biology, physics, chemistry,
and adulteration of foods engineering, in the preparation and
o Considered a normal continuing preservation of food production
responsibility of the government
4. Food Handlers

- People who handle food

Pure Foods Law (Pure Foods and Cosmetic Law)
- Also include individuals in far off places
Pure Food and Drug Act 0f 1906 such as the milker on the farm and those
processing of foods
- This law ensures the safety of foods and
safeguard against adulteration and NUTRITION
misbranding of processed foods as to quality,
Major Nutrients
quantity of source
1. Macros
Foods may be altered as follows:
a. Protein
1. Mixing
- Build and Protect Muscles (Fish, Meat, Legumes)
- Sticky rice hinaluan ng normal
b. Fat
- If any substance has been mixed or added so as
- Long lasting energy (Nuts, oils, dairy, and meat)
to increase the quantity but lowers the quality.
c. Carbohydrates
2. Substitution
- Quickest source of energy (fruits, veggies, and grains)
- Fraudulent substitution of cheaper article
3. Subtraction
2. Micros
- Of valuable constituents
4. Concealing inferiority - Vitamins
5. Addition of adulterants - Minerals
6. Misbranding
- Irritation, mislabeling
MACRONUTRIENTS
7. Foods from sick animals or contaminated
vegetables Proteins (Made up of amino acids)

2. Food Management  Essential for growth and repair of body tissues.

 Vital in the regulation of body processes
- Refers to government nutrition policies
ascertaining the amounts of nutrients needed Carbohydrates
by the population to be fed
 Main source of energy
1. Formulation and promotion of food
 Three major types of dietary carbohydrates
production goals
 Starch
2. Increasing the efficiency of marketing
 Sugar
food
 Fibers (are not digested)
3. Education in nutrition and food values
Fats
4. Improvement of social distribution of
food  Essential nutrients: concentrated source of
5. Improvement and conservation of energy
nutritive values of food  Provide essential fatty acids
 Also helps absorb, transport and store fat-
3. Food Technology
soluble vitamins
MICRONUTRIENTS SALTING

1. VITAMINS  Involves the addition of relatively large amounts

of common table salts to preserve foods. Salt is
- Organic compounds essential in the diet for normal
bacteriostatic
growth and maintenance of life
- Body regulation, metabolism and transformation of PICKLING OR SOURING
energy, intracellular respiration
 Preserving food using wear acid (vinegar, lactic
acid → like atsara)
2. MINERALS
SUGARING
- Involved in a wide variety of biochemical processes
within the body  Involves the storage of foods in syrup containing
- Calcium, phosphorus, magnesium, sodium, chloride, more than about 50% sugar as sucrose or
potassium dextrose

SMOKING
THREE (3) BASIC FOOD GROUPS
 This involves rapid drying over smoke. The
GO - Energy giving foods (carbs and fats) preserving action comes from some
preservation in the smoke. Usually done in meat
GROW - Body building foods (protein)
and fish
GLOW - Body regulating (vitamins and minerals)
CANNING

 Sterilization, cooking and preserving in airtight

tin cans

MILK SANITATION (Must be free from bacteria and

collected from healthy cattle)

PREVENTION OF MILK-BORNE DISEASE

1. Prevention of contamination

1. Clean stables
2. Healthy cows
3. Sanitary procedures
FOOD PRESERVATION METHODS 4. Healthy milkmen
REFRIGERATION (Cooling)
2. Destruction of pathogens in milk
 Low temperature (0-4C) prevents bacterial
activity. Natural flavor maybe maintained Pasteurization - sterilization of milk at tem of 62C for 30
mins
DRYING
After pastuerization → chill the milk
 Removes moisture from food stuff essential for
bacterial growth and multiplication since 3. Examination of Milk
bacteria need water or moisture to live and
multiply 1. Physical - for total solids
2. Chemical – for suspected preservatives
 Sun drying or oven may be used 3. Bacteriological - standard plate count,
direct microscopy, coliform test
 4. Others - reductase test, phosphate test 2. Avoid using night soil (human excreta) as
Pag wala bacteria, blue fertilizer
More bacteria, more color loss 3. Do not eat poisonous plants and crops
4. Refrain from using chemical insecticides for
plants, fruits and vegetables
METHYLENE BLUE REDUCTION TEST

 To determine quality of the milk COMMUNITY WASTE MANAGEMENT

 Reduces the methylene blue Types of Waste according to use

 W/o bacteria → remains blue A. Household waste

 w/ bacteria → becomes colorless 1. Biodegradable

PHOSPHATASE TEST
 Enzyme naturally present in milk
 Sterilize/Pasteurized → phosphate is gone (it
gets destroyed)
 Positive PT - Milk is not pasteurized
MEAT SANITATION
Prevention of meat-borne or meat-transmitted diseases
1. Avoid using “hot meat’ - not inspected and
approved for sale
2. Proper storage of meat if not cooked at once
3. All processed meat shall conform with BFAD
2. Non-biodegradable
B. Hazardous waste
1. Immediate and long term risk to man,
animals, plants and environment
2. Any discarded solid or liquid that:
1) Contains carcinogenic
compounds
2) Catches fire easily (gasoline,
tinners)
3) Reactive or unstable enough to
explode or release toxic fumes
3 BASIC METHODS OF DISPOSAL
1. Storage - adequate size with cover

2. Collection - at least once a day with total

FISH SANITATION coverage
1. Cook fish at once. Refrigerate or preserve if not 3. Final disposal
cooked at once
2. Prohibit dynamite fishing a. Individual household disposal
3. Prohibit dumping of refuse and sewage into the
1. Burying
bodies of water
2. Burning
3. Feeding to animal
SHELLFISH SANITATION
4. Composting
1. Oyster, clams, prawns, mussels, crab be
b. Public disposal
breed/cultures in a clean water
2. Ponds where shellfish are bred/cultured must be 1. Place the receptacles along the street
free from possible source of pollution and 2. Frequency collection
contamination especially sewage 3. Final disposal methods
3. Cook shellfish at once and avoid eating raw
3 ways involved in disposing human wastes
shellfish
1. Use of privy
2. Use of sanitary toilet
VEGETABLES AND FRUITS SANITATION
3. Burying
1. Wash veggies before eating (especially if raw)