SANITARY SCIENCE

The term Sanitary Science is sometimes used interchangeably with Hygiene. By other authorities the term is made to include Hygiene, Sanitary Engineering and Sanitary Chemistry, all of which are cla ified as subdivisions of Sanitary Science. There is a tendency, however, to standardize the meaning of the term so as to include only that branch of specialized knowledge concerned with the effect of | environment on health, while the term hygiene signifies the personal habits and behavior of the individual. In that sense therefore, sanitary sience concerns itself with the practical application of organized knowledge with a view to promoting the health of the community. It seeks to prevent or check the spread of disease, firstly by taking measures to destroy or exclude harmful bacteria, and secondly by strengthening the resistance of the community to disease by promoting an environment favorable to health. It will be seen that the science covers a wide field. The control of pathogenic bacteria involves, first of all, a proper disposal of sewage and other waste; in other words, a communal cleanline . Secondly, the milk supply must be watched and infection from diseased cows guarded against. Similarly, contamination of the water supply must be prevented, and careful inspection of meat and other foods must be organized. Destructive campaigns against disease-bearing insects, such as the house-fly, the mosquito, or the body louse form an important branch of the science, and occasionally such campaigns are extended to include rats and other vermin. JFinally, there are the important preventive measures concerned with the prevention of contact between diseased and healthy persons, including isolation and disinfection, and branching out into vaccination or inoculation. On the positive side, sanitary science seeks to provide a healthy environment and pure and nourishing foods. Pollution of the air is prevented, and provision made for open spaces for playgrounds and recreation. Steps are taken to prevent the adulteration of food or the sale of food from which important ingredients have been removed—as, for instance, milk deprived of cream.