ارزیابی کیفیت آب آشامیدنی بطری های غیر گازدار که در بنگلادش و در مقایسه با آب شیرین عرضه می شود
|کد مقاله||سال انتشار||تعداد صفحات مقاله انگلیسی||ترجمه فارسی|
|102004||2017||30 صفحه PDF||سفارش دهید|
Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : Food Control, Volume 73, Part B, March 2017, Pages 1149-1158
The perception of choosing bottled water over tap water for drinking is based on the expectation that it will be of superior quality, more palatable and free from health hazards. The quality of bottled drinking water of 14 different brands as sold in Bangladesh market are evaluated in the current work in terms of the physical and aggregate properties, non-metal inorganic constituents, metal concentrations and microbial contents. The experimental values are compared with the information printed on the labels and regulatory recommendations from the national and international authorities. The experimental values for physical and aggregate properties and non-metal inorganic constituents are either lower or within the range of regulatory limits (pÂ <Â 0.05). The heterotrophic plate count and total coliform count confirms that the bottled waters are microbiologically safe. A total of 24 elements are checked and the content of Al, which is an aesthetic hazard, is found higher than the permissible range, while the concentration of Pb, which is a potentially toxic element, is not significantly different (pÂ <Â 0.05) from the guideline values. The data printed on the bottle labels are inconsistent and not informative enough and does not correspond to the real scenario of constituents in the packaged water. A comparison to the tap water quality confirms that the bottled waters possess better quality regarding aesthetic considerations, microbial hazards, and Pb contaminations. The experimental data of the bottled waters are further compared with the mineral water classification system. The characteristics are matched with the very low or low mineral content category with a hint of saline character and very soft water-hardness in most, followed by a suitability for low-sodium diets.