Project Materials

ASSESSMENT OF THE IMPORTANCE OF HYGIENISTS PRACTICES IN THE PREVENTION AND CONTROL OF WATER BORNE INFECTION

Chapter one

INTRODUCTION

Background of the Study

The need to improve water safety and cleanliness standards is a critical public health priority for everyone in order to prevent water-borne infections. Water, as defined by the World Health Organisation (WHO) (1999), is any substance that is processed, semi-processed, or raw and designed for human consumption.

In a similar vein, Akande (2002) defines water as any substance made and consumed by individuals to meet their physiological requirements. Also, Ohiokpehai (2004) defines water as any liquid or solid item that, when consumed and digested, can sustain the body.

The aforementioned definitions indicate that water is any substance consumed that can meet the body’s demands. As a result, water, a basic human requirement, must be both healthy and safe. This is because excellent and appropriate water supports good health, but bad and contaminated water can pose a risk to human health.

Water adulteration is a major public health issue that has an impact on people’s quality of life, particularly schoolchildren. Waterborne infections pose substantial health risks and are important causes of morbidity and mortality in underdeveloped nations, including Nigeria.

According to Bhat (2005), the incidence of water-borne disease outbreaks is caused by microorganisms such as salmonella, campylobacter jejuni, and Norwalk virus.

For example, microbiological investigation of several water items sold by water vendors across India revealed the presence of microorganisms.

According to Ankleshwaris (1999), water adulteration occurs when water merchants mix water with other compounds that may be detrimental to human consumption.

Water vending helps to provide important services to many urban residents, including construction workers, labourers, street dwellers, market sellers, and schoolchildren.

According to Lathan (1997), water vendors are small-scale businesses that typically operate from basic facilities or stalls in public places to supply customers with rapid and inexpensive services.

Water vendors set up their kiosks next to urban and rural schools or under surrounding trees. They offer a variety of water options, including rice, beans, okpa, agidi, ice cream, and snacks. People who drink such water prioritise convenience over safety and hygiene.