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At least 37 records · Page 2Linked to original sources
PubMed1979

[Irtitation by smell in the neighborhood of a garbage burning plant].

Dilution threshold values were measured using sensory methods for an evaluation of odorous emissions of an incineration plant. The dispersion of odours was estimated based on recording of the local wind. The level of public annoyance in the neighbouring residential areas will be assessed by special questionnaires.

Refuse Disposal↗
PubMed1992

Garbage imperialism: health implications of dumping hazardous wastes in Third World countries.

This paper calls for studies of the potential health implications of today's hazardous waste disposal practices, and suggests that such studies are urgently needed in Third World countries where industrial nations are increasingly dumping their unwanted waste materials. The United States produces enormous quantities of hazardous waste each year, and approximately 1,200 "priority hazardous waste sites" presently threaten the nation's health. Because of environmental regulations, landfill closings, and citizen opposition to local waste facilities, industrialized countries are increasingly disposing of their problematic materials by shipping them to the Third World, where they pose substantial threats to human health and the environment. From a political economy perspective, this paper suggests that global health would be better served by reducing hazardous waste production, encouraging reusing and recycling, and restricting or banning international shipment of toxic wastes.

Africa↗
PubMed1990

Are you feeding the patient or the garbage can?

In a question and answer format, frequent clinical and food production problems that occur in long term care facilities are addressed. Subject matter includes the handling of food complaints, accommodating food preferences, maintaining safe food temperatures despite a wide variety of food consistencies, accommodating a resident's small appetite and maintaining the nutritional adequacy of the puree diet. The emphasis is on simplified food production which utilizes menu items that fit many diet consistencies. Various tested solutions to these problems are offered. The authors welcome additional questions.

Aged↗