Criteris actuals que defineixen la qualitat de l’aigua de consum humà en els seus diferents usos

Authors

  • M. Cinta Pastor Laboratori Dr. Oliver Rodés, Barcelona

Abstract

Human beings take in amuch greater quantity of water than its equivalent in any food.Water also comes into contact with their organisms every day, by inhalation and dermal absorption. Water quality has such an extensive influence on public health that responsibilitiesmust be shared between all the agents involved.Whether they live in large towns or smaller settlements, people have the same right to water that does not endanger the health of its consumers. Health authorities, water administrations, town councils,managers,manufacturers ofmaterials in contact with water and reagents used in water treatment, analytical laboratories and consumers themselvesmust all share this responsibility, each with an important and specific role to play. Guaranteeing water quality has proved to be one of themost effective ways of guaranteeing public health. Among the tools provided to helpmeet this challenge, theWorld Health Organisation has published its Guidelines for drinking water quality. The current version involved 490 experts from90 different countries in all five continents. They share their experience and knowledge and establish practical criteria forminimising the risk of water contamination. The text, accessible on the WHO website, is one of themost important documents available to professionals for consultation onmany aspects related to water and health. European drinking water directives are largely based on such joint work, and member states have prepared their own laws to incorporate these regulations in their own legislation. In Spain, the autonomous communities have each drawn up individual surveillance programmes within state legislation. In Catalonia, this document has been available since 2005 on the website of its Ministry of Health. The food industry is referred to directly in all these legal texts as bound to comply with their requirements as regards water present in food and used in cleaning processes.
The watermanagement plan is an essential part of the Hazard Analysis and Critical Control Points system,where it is classified as a pre-requisite.

KEYWORDS: Drinking water, WHO, European Directive, HACCP.

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Author Biography

M. Cinta Pastor, Laboratori Dr. Oliver Rodés, Barcelona

Directora Tècnica de Laboratori d’anàlisi d’aigua i aliments

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Published

2011-02-01

How to Cite

Cinta Pastor, M. (2011). Criteris actuals que defineixen la qualitat de l’aigua de consum humà en els seus diferents usos. TECA: Tecnologia I Ciència Dels Aliments, 3–12. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/44764

Issue

Vol. 12, Núm. 2 : desembre 2010

Section

Articles

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