23 JULY 2015 ¦ GENEVA - On World Hepatitis Day (28 July) WHO highlights the urgent need for countries to enhance action to prevent viral hepatitis infection and to ensure that people who have been infected are diagnosed and offered treatment. This year, the Organization is focusing particularly on hepatitis B and C, which together cause approximately 80% of all liver cancer deaths and kill close to 1.4 million people every year.
By the Council of the International Federation of Environmental Health
Whereas environmental health addresses all the physical, chemical, and biological factors external to a person, and all the related factors impacting behaviours;
Whereas environmental health encompasses the assessment and control of those environmental factors that can potentially affect health, and is targeted towards preventing disease and creating health‐supportive environments;
Occupational health deals with all aspects of health and safety in the workplace and has a strong focus on primary prevention of hazards. The health of the workers has several determinants, including risk factors at the workplace leading to cancers, accidents, musculoskeletal diseases, respiratory diseases, hearing loss, circulatory diseases, stress related disorders and communicable diseases and others.
Employment and working conditions in the formal or informal economy embrace other important determinants, including, working hours, salary, workplace policies concerning maternity leave, health promotion and protection provisions, etc.
A health care facility is a workplace as well as a place for receiving and giving care. Health care facilities around the world employ over 59 million workers who are exposed to a complex variety of health and safety hazards everyday including:
- biological hazards, such as TB, Hepatitis, HIV/AIDS, SARS;
- chemical hazards, such as, glutaraldehyde, ethylene oxide;
- physical hazards, such as noise, radiation, slips trips and falls;
- ergonomic hazards, such as heavy lifting;
- psychosocial hazards, such as shiftwork, violence and stress;
- fire and explosion hazards, such as using oxygen, alcohol sanitizing gels; and
- electrical hazards, such as frayed electrical cords.
Foodborne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air.
The most common clinical presentation of foodborne disease takes the form of gastrointestinal symptoms; however, such diseases can also have neurological, gynaecological, immunological and other symptoms. Multiorgan failure and even cancer may result from the ingestion of contaminated foodstuffs, thus representing a considerable burden of disability as well as mortality.