Waste Management

Waste Management - typically refers to a specific technique, strategy, or device used to

treat waste materials. This may include the collection, transportation, recycling,
disposal, or processing of waste. The use of waste management systems varies
according to both the kinds of waste material to be treated and the aims of the treatment
itself. In general, waste management systems attempt to curb waste for reasons such
as public health threats, environmental concerns, or the general appearance of a
location.

There is a variety of types of waste, including household waste and biomedical waste.
Each type of waste requires proper disposal. With improper disposal of any form of
waste comes increased chances of pollution to the environment and food sources and
increased risk of exposure to disease.

The What and How of Spreading Disease

1. There are multiple ways that improper disposal can result in the spread of
disease. The first of these is by introducing pathogens into the environment. This
is when bacteria or viruses are transported in the waste and introduced to new
areas. There is a chance that perhaps a human may be exposed to the waste.
More likely, though, is that another animal, such as a rat or bird, may be exposed
to the pathogen and then return to a larger population infected. This can create
diseased populations that can spread the disease, possibly to other species. The
other way that improper disposal of some wastes can result in the spread of
disease is from waste acting as a food source or breeding ground for pathogens
that might not have reached such high population otherwise. This creates a very
specific risk when the waste is human biological material or other bio-waste.
Bacteria and viruses are high-risk causes of disease that are found in some
waste. Of particular concern are viruses that cause hepatitis and HIV and
bacteria that cause tuberculosis. These are more commonly found in medical
environments but may exist in common waste and can grow in bio-waste from
any source.

Proper Disposal

2. Disposal regulations vary from place to place. Locations that dispose of high-risk
waste daily should integrated disposal methods. If any of the products that you
have at home have special disposal instructions, be certain to follow them when
disposing of the product. Wherever you are, if you have questions, ask someone
that is knowledgeable of the details of your situation.
 Recycling

3. Recycling is processing used materials (waste) into new products to prevent

waste of potentially useful materials. Recyclable materials include many kinds of
glass, paper, metal, plastic, textiles, and electronics. Although similar in effect,
the composting or other reuse of biodegradable waste – such as food or garden
waste – is not typically considered recycling.

Protection

4. General protection is avoidance. When possible, do not handle or touch waste. If

required, be certain to use medical-grade gloves to prevent exposure. Also use
adequate equipment to prevent puncture by sharp items that may have been
improperly disposed of. Drink water only that is treated for drinking, and never
eat from waste deposits.

Reporting

5. If you witness improper disposal or see waste that has been improperly disposed
of, informing the proper authorities can help to limit environmental pollution and
the risk of spreading diseases. Most local governments have departments or
personnel trained in these procedures.

Proper Food Handling

Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every
step of food preparation, follow the four Fight BAC!™ guidelines to keep food safe:

• Clean — Wash hands and surfaces often.

• Separate — Don't cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

Shopping

• Purchase refrigerated or frozen items after selecting your non-perishables.

• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or other expiration dates.
Storage

• Always refrigerate perishable food within 2 hours (1 hour when the temperature
is above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F
or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap
the package again with foil or plastic wrap that is recommended for the freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple
can be stored on the shelf for 12 to 18 months. Low-acid canned food such as
meat, poultry, fish, and most vegetables will keep 2 to 5 years — if the can
remains in good condition and has been stored in a cool, clean, and dry place.
Discard cans that are dented, leaking, bulging, or rusted.

Preparation

• Always wash hands with warm water and soap for 20 seconds before and after
handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. After cutting raw meats, wash cutting board, utensils, and countertops
with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution of
1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.

Cooking

• Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
• All cuts of pork, 160 °F.
• Ground beef, veal and lamb to 160 °F.
• All poultry should reach a safe minimum internal temperature of 165 °F.

Serving

• Hot food should be held at 140 °F or warmer.

• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers,
and warming trays. Keep food cold by nesting dishes in bowls of ice or use small
serving trays and replace them often.
 • Perishable food should not be left out more than 2 hours at room temperature (1
hour when the temperature is above 90 °F).

Leftovers

• Discard any food left out at room temperature for more than 2 hours (1 hour if the
temperature was above 90 °F).
• Place food into shallow containers and immediately put in the refrigerator or
freezer for rapid cooling.
• Use cooked leftovers within 4 days.

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If
thawed by other methods, cook before refreezing.

Drainage System Problems

Public sewers and drains

Drains take foul sewage (waste from toilets, bathrooms and kitchens) and surface water
(rain water) away from your property. Sewers are the pipes that take sewage and
surface water away from more than one property.

Sewers are either publicly or privately maintained. If they are publicly maintained, the
local water and sewerage company is responsible for repairs and maintenance.

Reporting a blocked drain

If your drain becomes blocked you usually know because your waste stops going away
when you flush the toilet; man-holes and gullies may also start to overflow. If there is a
nuisance smell or blockage contact your local authority’s environmental health
department which has powers to investigate the matter, carry out repairs and recover
costs from the home owner.

The following link will let you enter details of where you live and then take you to your
local authority website where you can find out more.

Preventing a blocked drain

Drains and sewers can become blocked or damaged for a number of reasons including
flushing away unsuitable items and damage caused by trees and other plants.

Improper disposal of waste

When substances other than waste water are flushed down the drain this can cause
problems. For example fats oils and greases can solidify and cause smells. The
following items should be recycled if possible or bagged and binned:

• waste food
• paint
• fats, oils and greases
• disposable nappies and wipes
• condoms
• sanitary products
• bandages and dressings
• animal waste
• cotton wool and cotton buds
• razor blades

The disease which come from water pollution is the big problem to human health. There
are many disease which are effect to human health after consume the polluted water.
WHO continues to track the evolving infectious disease situation, sound the alarm when
needed, share expertise, and mount the kind of response needed to protect populations
from the consequences of epidemics, whatever and wherever might be their origin.

• Water-borne disease
There are some disease caused by the ingestion of water contaminated by
human or animal feces or urine which are contain pathogenic bacteria or viruses.
The disease are cholera, typhoid, amoebic and bacillary dysentery and other
diarrheal diseases

• Water-washed disease
There are some disease caused by skin or eye contact of poor personal hygine
with contaminated water which are contain the infectious. The disease are
scabies, Tracoma and flea, lice and tick-borne disease.

• Water-based disease
Some parasite that live in the contaminated water can caused disease such as
dracunculiasis, schistomiasis, and other helminthes

• Water-related disease
Some kind of insects such as mosquitoes live in contaminated water before they
become to be adult. These can cause disease when they grow up and transform
to be adult. The diseases such as dengue, filariasis, malaria, onchocerciasis,
trypanosomiasis and yellow fever.
 The diseases are strongly related to poor sanitation conditions, poor personal
and domestic hygiene practices, and unsafe drinking water.
These are some disease which are related to contaminated water.
CHOLERA, TYPHOID AND DIARRHOEAL DISEASES
All of the diseases above is the communicable disease and cause the acute
effect to human health until the death if not treated in the right way. Diarrhoeal
disease are a major cause of morbidity and mortality in emergency situations,
mainly because of inadequate water supply in term of quality and quantity,
insufficient, poorly maintained sanitation facilities and overcrowding. In camp
situations, diarrhoeal disease have accounted for more than 40% of deaths in the
acute phase of emergency. Cholera is and acute bacterial enteric disease
caused by Gram-negative bacillus Vibrio cholerae. Infection results from
ingestion of organisms in food and water, or directly from person to person by the
faecal-oral route. Typhoid fever is caused by Salmonella typhi, a Gram-negative
bacterium. Typhoid fever remain a global health problem which difficult to
estimate due to the lack of laboratory resource in most area of developing
countries. Human are only natural host and reservoir. The infection is transmitted
by ingesting of faecally contaminated food or water. The highest incidence
occurs where water supplies serving a large population are fecally contaminated.

Good Personal Hygiene

Good hygiene is important in taking care of yourself physically as well as emotionally.
People often have infections because they don’t take good care of themselves
physically, which can lead to emotional difficulties as well. To avoid physical problems
associated with poor hygiene, consider the following ideas to keep yourself clean:

Hair Care
Washing Your Hair. It’s so important to keep your hair clean and conditioned to ensure
it stays healthy and strong. Washing your hair at least every other day is important to
keeping your hair healthy and in good shape. If you wash it too frequently, your hair will
become brittle and dry, making it difficult to grow and keep strong. If you wash it too
infrequently, it will become greasy and will also stunt its growth.

Washing your hair too frequently also strips it of necessary nutrients required to keep it
strong and healthy. Conditioning your hair is critical to keeping the nutrients within your
hair intact. Use a “leave-in” conditioner every time you wash your hair. The long-lasting
conditioning agents will rebuild your hair every time you use it.

Cutting Your Hair. Getting your hair cut frequently is critical to healthy hair. The longer
you wait to get your hair cut, the more frail and brittle your hair can become, especially if
it is longer.
The length of your hair will determine how often you get your hair cut. If you are male, or
a female with a very short hairstyle, getting your hair cut every six weeks is best in order
to keep it trim and neat, while keeping it healthy as well. If you have longer hair, you can
go as long as 10 weeks without a haircut, but try to get your hair cut at least every 10
weeks. This will help keep your hair strong, and if you are trying to grow your hair, will
enable your hair to grow more quickly, because you will get rid of the dead, dry ends
and will enable the healthy part to grow more effectively.

Dental Care
Going to the Dentist. The mouth is the area of the body most prone to collecting
harmful bacteria and generating infections. In order to have and maintain good oral
hygiene, it is critical to visit your dentist at least every six months. In some cases, your
dentist may recommend every four months, depending on how much tartar builds up on
your teeth and how often you need to have it removed. To keep your teeth free from
tartar build-up and tooth decay, make sure you visit your dentist as frequently as he or
she recommends. This will ensure your teeth and your mouth stay healthy and strong.

Brushing Your Teeth. For best results, invest in an electric toothbrush. Crest and Oral
B both make excellent electric toothbrushes designed to clean your teeth and gums.
Regardless of the type of toothbrush you use, make sure you brush your teeth at least
two times per day, if not after every meal. This will help minimize the amount of bacteria
in your mouth which leads to tooth decay, and will help you maintain a healthy, happy
smile.

Flossing Your Teeth. In addition to regular brushing, it is critical to floss your teeth at
least once a day, usually before you go to bed. This will enable you to reduce plaque in
the more difficult to reach places—between teeth and at the back of your molars.
Flossing also keeps your gums healthy and strong, and will help protect your mouth
from a variety of diseases that could eventually cost you your teeth.

Physical Care
Cleanliness of Your Body. Taking a bath or shower once daily is very important to
ensuring your body stays clean. Cleaning your body is also important to ensure your
skin rejuvenates itself, as the scrubbing of your arms, legs, and torso will slough off
dead, dry skin and help your skin stay healthy and refreshed.

Shaving. In American culture, it is important to remember that shaving is a critical part

of cleanliness. For men, shaving the face enables it to stay cleaner and is a more
acceptable hygienic practice, especially for those who work in corporate America. For
women, shaving the legs and under the arms also keeps the body cleaner, with less
places for bacteria to grow.

Washing Your Face. It is important to wash your face at least once a day to remove all
dirt and grime that you have come in contact with during the course of the day. This will
keep your face freer from wrinkles and pimples, which are the result of clogged pores.
Using some sort of moisturizer will also ensure your face stays rejuvenated and fresh.
Trimming Your Nails. Keeping your nails trimmed and in good shape is also important
in maintaining good health. Going to a professional to learn proper nail care will help
you get on the right track to trimming your fingernails as well as toenails. Proper
trimming techniques will also help you avoid hangnails and infected nail beds.

Washing Your Hands

Before Meals. It’s important to have clean hands before you sit down to eat. Washing
with hot water and soap will clean your hands so that they do not carry bacteria to your
family and friends as you pass the bread!

After Restroom Use. To ensure you don’t carry fecal or other bacteria to other parts of
the body or to other individuals, you will want to wash your hands after every time you
use the restroom. Make sure you wash your hands immediately afterward—don’t touch
your nose or mouth to avoid unnecessary illness.

Before Preparing Food. Washing your hands before you prepare food is very
important to ensure you don’t spread bacteria to your food. Wash them with hot, soapy
water for at least 2 minutes before you begin working with food, particularly poultry or
red meat. This will keep your food free from bacteria, and will ensure your food is
healthy to serve once it’s cooked!

After Preparing Food. Again, washing your hands for at least 2 minutes with hot,
soapy water after you have prepared food (and before serving) will ensure you don’t
carry bacteria with you, thus potentially infecting you or others.

Good hygienic habits are easy to begin and maintain. Starting with a few of these ideas
will help you start on your way to developing good hygiene for both you and your family.