Hygienic Assessment of Barreled Drinking Water Quality
- VernacularTitle:桶装饮用水的饮用时间对细菌学指标的影响
- Author:
Jianping NIU
;
Lili SUN
;
Qizeng SHI
- Publication Type:Journal Article
- Keywords:
Water;
Water purification;
Health survey
- From:
Journal of Environment and Health
1992;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To do a hygienic assessment for the preservation time of barreled drinking water. Methods 40 kinds of barreled drinking water samples, all passed the water quality test, were collected from the market in summer and autumn respectively. Each sample was put into a sterile bottle and then taken into the laboratory in 2 hours to detect the microorganism indicators in 0 day, 5 days, 10 days, 15 days and 20 days periodically. Results The qualified rate of microorganism indexes reached 100% in 10 days. As for total bacteria count, 97.5% exceeded the hygiene standard limit,the detected rate of fungi and yeast were 17.5% and 12.5% in 15 days, and 100% exceeded the standard limit,the detected rate of fungi and yeast were 30.0% and 22.5% in 20 days in summer. The qualified rate of microorganism indexes reached 100% in 20 days in autumn. Conclusion Barreled drinking water is safe for drinking in 10 days in summer and in 20 days in autumn.
