Transcript PARTICULATE MATTER AIR POLLUTION

Air and Food Pollution
Air Pollution
Outdoor
Indoor
Definition

contamination of the air by noxious gases
and minute particles of solid and liquid matter
(particulates) in concentrations that endanger
health.
Sources
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Combustion of gasoline and other
hydrocarbon fuels produces several primary
pollutants:
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nitrogen oxides
gaseous hydrocarbons
and carbon monoxide
large quantities of particulates, chiefly lead
Sources
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Airborne pollutants
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insecticides
Herbicides
radioactive fallout
dust from fertilizers, mining operations, and
livestock feedlots
Effects on Health and the Environment
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Respiratory diseases (sulfur oxides)
Acid rain
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Apathy, fatigue, headache, disorientation, and
decreased muscular coordination and visual acuity.
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contains high levels of sulfuric or nitric acids Carbon
monoxide, for example, by
Via Carbon monoxide
Ozone layer depletion
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increased amount of UV radiation reaching the earth
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can lead to skin cancer and cataracts. Caused largely by the
emission of chlorofluorocarbons (CFCs) from refrigerators, air
conditioners, and aerosols.
Major classifications of Air Pollutants
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Gases
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Most air pollutant gases are invisible to the naked
eye, with the exception of nitrogen dioxide, which
has a brownish color.
Aerosols
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consist of either solid materials or liquid droplets
such as sulfuric acid.
Outdoor Air Pollution
Six Criteria Pollutants:
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OZONE (O3)
PARTICULATE MATTER
AIR POLLUTION (PM)
NITROGEN DIOXIDE(NO2)
SULFUR DIOXIDE (SO2)
CARBON MONOXIDE (CO)
LEAD
OZONE (O3)
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Main ingredient of smog
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Formed when two other
gases: hydrocarbons and
nitrogen oxides
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Sources: including
automobiles, gas stations,
factories, dry cleaners, and
paint shops.
OZONE (O3)
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Health Impact: damages lung
tissue and causes breathing
problems, including asthma,
coughing, sneezing, and chest
pain.
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Ecological Impact: damages
plants and trees. While ozone is a
dangerous air pollutant near the
ground, ozone in the upper
atmosphere is good, shielding the
earth from harmful radiation from
the sun.
PARTICULATE MATTER AIR
POLLUTION (PM)
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Complex mixture of
substances, including
carbon-based particles,
dust and acid aerosols
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Sources: burning of fuels or
dust from construction or
mining, can also include
dirt, soot, smoke, and even
liquid droplets emitted from
factory smokestacks
PARTICULATE MATTER AIR
POLLUTION (PM)
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Health Impacts: While the body filters out larger
particles, smaller particles are inhaled, causing lung
damage, breathing problems, and triggering asthma,
wheezing, coughing and lung irritation in people with
sensitive airways. There is also increased risk of
premature death, heart attacks and lung cancer.
NITROGEN DIOXIDE(NO2)
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Brownish, acidic gas
that also reacts with
other gases to form
ozone and smog
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Forms when fossil
fuels are burned at
high temperatures.
NITROGEN DIOXIDE(NO2)
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Health Impacts: can irritate the lungs, lowering one’s
resistance to lung infections such as influenza,
bronchitis and pneumonia. It may increase the rate
of acute respiratory illness in children. It also
contributes to smog and acid rain.
SULFUR DIOXIDE (SO2)
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Formed by the burning
of sulfur containing
fuels such as coal and
oil
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Other Sources: steel
mills, refineries, and
pulp and paper mills
SULFUR DIOXIDE (SO2)
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Health Impacts: Breathing problems, lung
damage, heart problems. It is especially harmful
to those with asthma, bronchitis, emphysema,
and cardiovascular disease.
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Ecological Impact: It also causes acid rain which
damages plants, trees, crops, lakes, rivers, and
historic buildings.
CARBON MONOXIDE (CO)
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Invisible, odorless,
poisonous gas
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Produced by the incomplete
burning of carbon in fuels
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At low levels of exposure, it
can be poisonous, creating
headaches, nausea and
sleepiness
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At higher levels, it can be
life-threatening
CARBON MONOXIDE (CO)
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Major sources: automobile exhaust, wood
stoves, incinerators, and other industrial
sources
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Health Impact: Reduces the body’s ability to
bring oxygen to the brain, heart, and other
important organs. It is particularly dangerous
to babies and people with heart disease
LEAD
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Highly toxic metal found naturally in the environment
as well as in manufactured products
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Due to the phase out of leaded gasoline between
1975 and 1986, outdoor lead levels have decreased
by more than 90 percent.
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But outdoor lead pollution still exists, caused by the
lead smelters, burning of lead batteries, and burning
of lead-contaminated waste oil
LEAD
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Major route of entry:
respiratory system
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Health Impacts: Lead
causes damage to the
brain, blood, kidneys, and
immune system. It also
causes reproductive
disorders in adults and
developmental disorders in
children.
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Asbestos
is a mineral fiber that has been used commonly in a
variety of building construction materials for insulation
and as a fire-retardant.
Health Effects
chest and abdominal cancers and lung diseases
Steps to Reduce Exposure
>It is best to leave undamaged asbestos material alone if it is
not likely to be disturbed.
>Follow proper procedures in replacing wood stove door
gaskets that may contain asbestos.
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Biological Pollutants
contaminants include bacteria, molds, mildew, viruses, animal
dander and cat saliva, house dust, mites, cockroaches, and
pollen.
Health Effects From Biological Contaminants
allergic reactions, including hypersensitivity pneumonitis,
allergic rhinitis, and some types of asthma.
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Reducing Exposure to Biological Contaminants
> Install and use exhaust fans that are vented to the outdoors in
kitchens and bathrooms and vent clothes dryers outdoors.
> Keep the house clean. House dust mites, pollens, animal
dander, and other allergy-causing agents can be reduced,
although not eliminated, through regular cleaning.
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Carbon Monoxide (CO)
is an odorless, colorless and toxic gas. Because it is
impossible to see, taste or smell the toxic fumes, CO
can kill you before you are aware it is in your home.
Sources of Carbon Monoxide
Unvented kerosene and gas space heaters; leaking
chimneys and furnaces; back-drafting from furnaces,
gas water heaters, wood stoves, and fireplaces; gas
stoves; generators and other gasoline powered
equipment; automobile exhaust from attached garages;
and tobacco smoke.
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Steps to Reduce Exposure to Carbon
Monoxide
> It is most important to be sure combustion
equipment is maintained and properly adjusted.
> Keep gas appliances properly adjusted.
> Consider purchasing a vented space heater
when replacing an unvented one.
> Use proper fuel in kerosene space heaters.
> Install and use an exhaust fan vented to
outdoors over gas stoves.
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Formaldehyde
is an important chemical used widely by industry to
manufacture building materials and numerous household
products.
Sources of Formaldehyde
Pressed wood products (hardwood plywood wall paneling,
particleboard, fiberboard) and furniture made with these pressed
wood products. Urea-formaldehyde foam insulation (UFFI).
Combustion sources and environmental tobacco smoke. Durable
press drapes, other textiles, and glues.
Health Effects
can cause watery eyes, burning sensations in the eyes and
throat, nausea, and difficulty in breathing in some humans
exposed at elevated levels
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Steps to Reduce Exposure
Use "exterior-grade" pressed wood products
(lower-emitting because they contain phenol
resins, not urea resins).
Use air conditioning and dehumidifiers to
maintain moderate temperature and reduce
humidity levels.
Increase ventilation, particularly after
bringing new sources of formaldehyde into
the home.
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Organic Gases (Volatile Organic Compounds
- VOCs)
Volatile organic compounds (VOCs) are emitted
as gases from certain solids or liquids.
Sources
Household products including: paints, paint
strippers, and other solvents; wood
preservatives; aerosol sprays; cleansers and
disinfectants; moth repellents and air
fresheners; stored fuels and automotive
products; hobby supplies; dry-cleaned clothing.
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Health Effects
conjunctival irritation, nose and throat
discomfort, headache, allergic skin reaction,
dyspnea, declines in serum cholinesterase
levels, nausea, emesis, epistaxis, fatigue,
dizziness.
Steps to Reduce Exposure
Increase ventilation when using products that
emit VOCs. Meet or exceed any label
precautions. Do not store opened containers of
unused paints and similar materials within the
home.
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Lead (Pb)
Lead has long been recognized as a harmful environmental pollutant.
Sources of Lead
Lead-based paint, contaminated soil, dust, and drinking water.
Lead Health Effects
Lead affects practically all systems within the body. Lead at high levels
(lead levels at or above 80 micrograms per deciliter of blood) can
cause convulsions, coma, and even death.
Steps to Reduce Exposure to Lead
Keep areas where children play as dust-free and clean as possible.
Leave lead-based paint undisturbed if it is in good condition; do not
sand or burn off paint that may contain lead.
Do not remove lead paint yourself.
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Pesticides
 According to a recent survey, 75 percent of U.S.
households used at least one pesticide product indoors
during the past year. Products used most often are
insecticides and disinfectants.
Health Effects
Irritation to eye, nose, and throat; damage to central nervous
system and kidney; increased risk of cancer. Symptoms may
include headache, dizziness, muscular weakness, and nausea.
Chronic exposure to some pesticides can result in damage to
the liver, kidneys, endocrine and nervous systems.
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Steps to Reduce Exposure
Use strictly according to manufacturer's
directions.
Mix or dilute outdoors.
Apply only in recommended quantities.
Increase ventilation when using indoors. Take
plants or pets outdoors when applying
pesticides/flea and tick treatments.
Use non-chemical methods of pest control
where possible.
Do not store unneeded pesticides inside home;
dispose of unwanted containers safely.
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Secondhand Tobacco Smoke
Secondhand smoke is a mixture of the
smoke given off by the burning end of a
cigarette, pipe, or cigar, and the smoke
exhaled by smokers.
Secondhand smoke contains more than
4,000 substances, several of which are
known to cause cancer in humans or
animals.
Steps to Reduce Exposure
Keep Your Home and Car Smoke-free
Food
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any substance, usually composed primarily of
CHO, fats, water and/or CHON, that can be
eaten or drunk by an animal or human for
nutrition or pleasure. Items considered food
may be sourced from plants, animals or other
categories such as fungus or fermented
products like alcohol.
Food
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Food safety is a scientific discipline describing the handling,
preparation, and storage of food in ways that prevent foodborne illness.
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Food can transmit disease from person to person as well as serve as a
growth medium for bacteria that can cause food poisoning.
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Debates on genetic food safety include such issues as impact of GMOs
on health of further generations and genetic pollution of environment,
which can destroy natural biological diversity.
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In developed countries there are intricate standards for food
preparation, whereas in lesser developed countries, the main issue is
simply the availability of adequate safe water, which is usually a critical
item.
Food
Foodborne
illness, commonly called "food poisoning," is caused by
bacteria, toxins, viruses, parasites, and prions
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7 million people die of food poisoning each year, with about 10
times as many suffering from a non-fatal version.
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two most common factors leading to cases of bacterial foodborne
illness are cross-contamination of ready-to-eat food from other uncooked
foods and improper temperature control.
Food
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Less commonly, acute adverse reactions can
also occur if chemical contamination of food
occurs, for example from improper storage,
or use of non-food grade soaps and
disinfectants.
Food
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Food can also be adulterated by a very wide range of articles
(known as 'foreign bodies') during farming, manufacture, cooking,
packaging, distribution or sale.
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These foreign bodies can include pests or their droppings, hairs,
cigarette butts, wood chips, and all manner of other
contaminants.
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It is possible for certain types of food to become contaminated if
stored or presented in an unsafe container, such as a ceramic
pot with lead-based glaze
Food Quality
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quality characteristics of food that is
acceptable to consumers.
includes external factors:
c.
Appearance- size, shape, colour, gloss, and consistency
Flavor
Texture
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includes internal factors:
a.
Chemical
Physical
microbial
a.
b.
b.
c.
Food Quality
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important food manufacturing requirement
food consumers are susceptible to any form
of contamination that may occur during the
manufacturing process.
consumers also rely on manufacturing and
processing standards, particularly to know
what ingredients are present, due to dietary,
nutritional requirements or medical conditions
Food Quality
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there are also sanitation requirements. It is
important to ensure that the food processing
environment is as clean as possible in order to
produce the safest possible food for the
consumer.
deals with product traceability ex: of ingredient
and packaging suppliers, should a recall of the
product be required.
deals with labeling issues to ensure there is
correct ingredient and nutritional information.
The role as a pathway of exposure
A number of interrelated pathways that link the
source term to the food consumed by the people
living around the site are grouped together and
referred to as the food chain.
 The main source terms affecting the chain are
(1) the airborne effluents are deposited on the
ground or directly on crops and animal fodder
(2) Liquid effluents that are in the water used for
consumption or irrigation of crops.
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The role as a pathway of exposure
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The time and season in which the release occurs influence the type and
quantity of food crops exposed. For example, the amount of leafy
material available to catch and hold airborne releases varies during the
growing season.
The changes in diet of domestic and wild animals will influence how
food produced from these animals contributes to human exposure.
The timing of releases relative to harvest can also be important,
especially if the chemical or radionuclide has a short environmental or
physical half-life. For example, the short-lived radioactive iodine-131 (8day radioactive half-life) very quickly through the food chain to milk;
however, within weeks an isolated release, the amount of iodine-131
found in milk would be negligible.
Carcinogens in the Diet
Carcinogens in Diet
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Tannins
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Safrole
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Carcinogenic in experimental mice
Pyperadine and alpha-Methylpyrroline  N-nitrosopiperadine (nitrosated)
Aflatoxins and Ochratoxin A
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Liver carcinogen
Found in: tea, cinnamin, cocoa (trace), nutmeg, herbs and spices
Black pepper
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Animals: Liver tumors
Humans: Esophageal cancer
Found in: Tea, coffee, cocoa
Natural toxins
Produced by fungal food contaminants
Aflatoxins in grains, nuts and seeds
Caffeic acid
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Isolated compound  cancer
apples
Carcinogens in Diet
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Heterocyclic amines
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Alcoholic beverages
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Found in cooked meat
Formed from the reaction between amino acids and
creatinine
Higher temp, longer cooking time  higher risk
Stomach, colorectal, pancreatic, breast cancer
Epidemiology: high alcoholic consumption  greater
risk for cancer
Fats
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Experimental studies: high fat  increase risk
Anticarcinogens in the Diet
Anticarcinogens in Diet
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High fiber food
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Decreases colon cancer occurrence
Fruits and vegetables
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Studies: diets high in fruit and vegetables 
decrease cancer risk
Non-nutritive components
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Flavonoids, isoflavonoids, isothiocyanates, sulfurcontaining compounds
Anitoxidant components (vitamins and minerals)
Anticarcinogens in Diet
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Antioxidants
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Free radical production  damage  aging, illnesses
(eg. Cancer, heart diseases)
Antioxidants neutralize free radicals
Examples
 Vit. C: citrus fruits, green peppers, broccoli, green leafy
vegetables, strawberries, raw cabbage and potatoes
 Vit. E: wheat germ, nuts, seeds, whole grains, green
leafy vegetables, vegetable oil and fish-liver oil.
 Beta-carotene: Carrots, squash, broccoli, sweet
potatoes, tomatoes, kale, collards, cantaloupe,
peaches and apricots
 Selenium: fish, shellfish, red meat, grains, eggs,
chicken and garlic
Anticarcinogens in Diet
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New researches continuously discovering
naturally-occurring anticarcinogens
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Conjugated linoleic acid
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Ruminant species, dairy products
Indole-3-Carbinol (I3C)
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cabbage, broccoli, cauliflower and brussels sprouts
Food Sanitation
Food Sanitation
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protection from contamination
Sanitation is a dynamic and ongoing function
and cannot be sporadic or something that
can be turned on once a day, once a week,
etc.
Temperature Control
- The primary rule of sanitation is to pay strict attention to food
temperatures.
Hygiene and Personnel Practices
- the number one consideration in food sanitation is people.
- It is people who set the rules, follow the rules, and also break the rules
of sanitation.
- A sanitation program is as good as the attitude, willingness, and efforts
of people.
- That is why the most important aspect of a sanitation program is
ongoing personnel training.
Hygienic Practices
a. Hand-washing
- Facilities with hot water for hand-washing must be provided and
must be convenient to food handling areas.
- All personnel involved in food handling must thoroughly wash hands
with soap under warm-running, potable water.
- Hands must also be washed after handling contaminated materials
and after using toilet facilities.
b. Personal Cleanliness and Conduct
- Sanitary protective clothing, hair covering, and footwear must be
worn and maintained in a clean, sanitary manner.
Storage
a. Temperature and Humidity Controls
- Where appropriate and applicable, the temperature and humidity of
storage rooms for raw materials, ingredients, packaging materials, and
food should be maintained and monitored.
b. Returned Foods
- Foods returned from retail outlets must be clearly identified and
stored in a designated area for appropriate disposition.
c. Non-food Chemicals
- Detergents, sanitizers, or other chemicals must be properly labeled,
stored and used in a manner to prevent contamination of food, packaging
materials, and food contact surfaces. Chemicals must be stored in a dry,
well-ventilated area which is separate from food handling areas.
Pest Control
- An adequate pest control program is necessary for sanitary operation
of a food-processing or -handling facility. Effectiveness of the pest-control
program should be verified on a regular frequency.
Recall Program
- An important part of food sanitation program is having a working
product-recall system in place. The recall program establishes procedures
to be implemented in the event of a product recall. Written recall
procedures should be established and tested for validity.