61 samples of different commercial prepared beverages were analysed in order to determine the presence of volatile organo-halogenated compounds. Traces of OAV were found in 75.4% of the samples. Concentrations higher than 1 ug/l (limit value for mineral waters, D.M. 542/1992) were found in 33% of the samples, while concentrations higher than 30 ug/l (limit value for the potable waters) were found in 33% of the samples. A more frequent and thicker contaminatio than the mineral water, before considered, has emerged. The highest concentration was observed for chloroform (45.6 ug/l). the principal source of contamination porbably comes from the water used for the preparation of the product that, although treated within normative guidelined, could have undergone chlorination. The presence of high levels of trihalomethanes, characteristic products of chlorination, would support this hypothesis. the decidedly elevated quantities of OAV, evidenced in some samples, could be formed afer manufacturing because of the interaction between the residual water's chlorine and the organic matrix of the product. The Authors point out the possible risks for human helath regarding these drinks which are often drunk by children and vulnerable subjects.
Organo-halogenated compounds in commercial prepared beverages. II
COCCHIONI, Mario;NACCIARRITI, Luisella;PELLEGRINI, Maria Grazia;BERNACCHIA, Gianna
1996-01-01
Abstract
61 samples of different commercial prepared beverages were analysed in order to determine the presence of volatile organo-halogenated compounds. Traces of OAV were found in 75.4% of the samples. Concentrations higher than 1 ug/l (limit value for mineral waters, D.M. 542/1992) were found in 33% of the samples, while concentrations higher than 30 ug/l (limit value for the potable waters) were found in 33% of the samples. A more frequent and thicker contaminatio than the mineral water, before considered, has emerged. The highest concentration was observed for chloroform (45.6 ug/l). the principal source of contamination porbably comes from the water used for the preparation of the product that, although treated within normative guidelined, could have undergone chlorination. The presence of high levels of trihalomethanes, characteristic products of chlorination, would support this hypothesis. the decidedly elevated quantities of OAV, evidenced in some samples, could be formed afer manufacturing because of the interaction between the residual water's chlorine and the organic matrix of the product. The Authors point out the possible risks for human helath regarding these drinks which are often drunk by children and vulnerable subjects.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
