Occasion the weather and flood phenomena that affected areas of the country and with the aim of protecting the health of the population of the affected areas, in a circular the Ministry of Health requests the immediate implementation of health checks in the water supply systems and special attention to food safety.

In the event of damage to the water supply network, you should:

1. Immediately carry out a detailed health identification and investigation of the causes of the problem as well as a laboratory test (microbiological and physicochemical parameters) after appropriate sampling. Water samples should be taken from critical points in the water supply network, such as boreholes or water intake sources, water supply tanks, and at various points in the network, but mainly upstream and downstream of the point of failure of the water supply pipe.

2. As long as there are reasonable indications of exceeding values ​​of drinking water quality parameters, the appropriate measures to protect Public Health should be taken in cooperation with the responsible water supply agencies, such as:

* interruption of the water supply until the problems are remedied and the parametric values ​​of the quality parameters are ensured in accordance with the current legislation while simultaneously informing the residents

* taking measures to deal with the temporary interruption of the water supply to the residents of the area (supply with suitable quality drinking water, e.g. bottled, transport in drums)

* after every repair in a pipeline section and in accordance with the instructions of the World Health Organization, superchlorination with a highly concentrated chlorine solution and a corresponding dwell time

* after identifying the problem and dealing with it (repairing the network damage, taking measures to protect the source, etc.), if the problem is generalized, apply the measure of superchlorination of the water supply tank and its entire length of the water supply system with a highly concentrated chlorine solution and a corresponding residence time, which will then be discarded and then restart the network.

3. if cases of gastroenteritis have occurred, to investigate the correlation of the occurrence of cases of gastroenteritis with the damage caused and the execution of works in the city’s water supply network

As long as it is established by continuous checks that there are no damages to the network and inflow of foreign bodies, substances, etc., the responsible water supply bodies and health authorities should be vigilant and the sampling and laboratory tests of the water at critical points of the of the water supply network to be systematic, if possible daily, the residual chlorine values ​​to be systematically checked and to increase the monitoring frequency of the other quality parameters of the water for human consumption at the discretion of the Environmental Health Service.

The importance of carrying out sanitary identification is particularly highlighted, given that each laboratory examination only reflects the situation at the time of sampling, while sanitary identification allows the identification of existing and even potential risks.

It is recalled that the main elements examined during health recognition are:

* drainage basin,

* water intake source

* external conductors

* pumping station,

* tanks

* processing system

* disinfection

* Distribution Network

* internal plumbing

What are the measures to be taken

1. To take all the necessary measures to protect water sources (wells, irrigation systems, natural water reservoirs, etc.) and to keep safe distances from nearby sources of pollution and contamination.

2. The water supply systems (external and internal networks) must be adequately maintained, systematically checked and the parts of the networks that have suffered damage replaced with priority.

3. To carry out sanitary identification in various parts of the water supply system in conjunction with taking water samples for laboratory examination and control of residual chlorine.

4. To apply the provision in accordance with YM /5673/57 (Government Gazette 5/58 B) Hyg. Mandatory disinfection provision imposed for watercourses that serve settlements of over 3,000 inhabitants and to investigate the necessity of applying disinfection to watercourses that serve smaller settlements.

5. Sampling and laboratory checks to be carried out at representative predetermined points of the entire distribution network from the source of water intake to the distribution to the consumer

Safe food

B. Particular attention should be paid to ensuring the hygienic availability of safe food to feed those affected, who are already overworked and, in addition, due to their living conditions, there is an increased risk of foodborne and other infections.

In case of frequent and long-lasting power outages, it is considered imperative to inform the public about the correct and hygienic handling and preservation of food. Particular attention should be paid to the diet of the affected people to whom food is distributed provided by various social organizations, agencies or food companies, as regards the conditions of their preparation, transport, preservation and disposal.

It is pointed out that the safety of food in all phases of its production chain (raw materials, preparation, preservation, handling, transport, storage, distribution, etc.), as well as the personal hygiene of food handlers are primary factors in order to avoid potential public health risks.

Special attention is required in the control of food especially in cases where mass preparation is done and especially when it comes to perishable food.

Care should also be taken in cases where standardized food is distributed to the affected.

These should be handled safely and stored until their distribution in places with absolute order, cleanliness and maintenance conditions such as to avoid any alterations or contamination. For example, it is noted that:

* If any alteration in the smell, taste, color and texture of the food is found, it must be discarded, cooked or not.

* Pre-cooked foods should be consumed after cooking is complete.

* Prepared food must be consumed immediately after distribution.

* Avoid leaving food out of the refrigerator.

* Special attention should be paid to milk, yogurts, cheese products, sandwiches and sweets, which should be kept in a refrigerator.

* Fruits and vegetables should be washed very well before consumption.

* Always check the expiration date on packaged foods.

* Cans that are bulging, rusted or battered should be discarded immediately.

* The personal hygiene rules of food handlers should be observed.

Finally, it is emphasized that the success of the implementation of the relevant provisions in order to immediately and effectively deal with the matter, depends on the response and the degree of cooperation of the services involved, in order to protect and ensure Public Health.