Water Pollution Prevention & Control PDF

Prevention & Control •Health education/ Hygiene education •Improving personal hygiene •Good nutrition/ Supply of safe water •Good sanitation •Water related issues should be addressed immediately/ Standardized surveillance of water-borne disease outbreaks •Public health infrastructure is of utmost im...

Prevention & Control •Health education/ Hygiene education •Improving personal hygiene •Good nutrition/ Supply of safe water •Good sanitation •Water related issues should be addressed immediately/ Standardized surveillance of water-borne disease outbreaks •Public health infrastructure is of utmost importance to control outbreaks •Avoid contacting soils that may be contaminated with feces Guidelines for drinking water ➢ As per the guidelines of WHO: 1) Acceptability aspects 2) Microbiological aspects 3) Chemical aspects 4) Radiological aspects Acceptability aspects A. Physical parameters B. Inorganic constituents Physical parameters Turbidity Free from turbidity water with turbidity <5 NTU is accepted Colour Colourless upto 15 true colour units Taste Tasteless Odour odourless Inorganic constituents constituents Levels likely to give rise to consumer complaints Chlorides 250mg/litre Reason for Complaints Taste, corrosion Hardness Taste threshold for calcium ions is in range of 100-300mg/litre High hardness: scale deposition. Low hardness: corrosive Ammonia 1.5mg/litre Odour & taste pH Between 6.5 to 8.5 Low pH: corrosion High pH: taste, soapy feel hydrogen sulphide Taste and odour threshold level is between 0.05 to 0.1 mg/litre Odour & taste iron 0.3mg/litre staining sodium 200mg/litre taste Sulphate Total Dissolved Solid Zinc Manganese Copper Aluminium <250mg/litre Taste & Corrosion <1000mg/litre Taste <3mg/litre Appearance & Taste <0.1mg/litre Staining <1mg/litre Staining <0.2mg/litre Deposition & Discoloration Microbiological aspects This include examination of water under the microscope for presence of various microscopic organisms which are responsible for many infectious diseases. A. Bacteriological Indicators B. Virological aspects C. Biological aspects Bacteriological Indicators ➢ Coliform organism: • Include all aerobic and facultative anaerobic, gram negative, non-sporing, motile and non-motile. • Both faecal and non-faecal are included. ➢ Faecal Streptococci: • Occur regularly in faeces but in smaller number than E.coli • Their presence in water indicate confirmatory evidence of recent feacal contamination ➢ • • Clostridium perfringes: Their spores resist chlorination at doses normally used. Presence of their spore indicate faecal contamination and this indicates deficiency in filtration practice. Chemical Aspect A. B. Inorganic constituents Organic constituents Inorganic chemicals of health significance in drinking water Constituents Recommended maximum limit of concentration ( mg/l) Arsenic .01 Copper 2 Cyanide .07 Fluoride 1.5 Lead .01 Mercury .001 Nitrate 50 Nitrite 3 Selenium .01 Chloride 200 Organic constituents •PAH (Polynuclear Aromatic Hydrocarbons) •Pesticides Radiological Aspects •The effects of radiation exposure are called “SOMATIC” if they become manifest in the exposed individual •“HEREDITARY” if they affect the descendants. • Malignant disease is the most important delayed somatic effect.