Potable water and process water. I parameters guaranteeing food safety and public health, under current review at the European level. Some recommendations also to ‘tourists by chance‘.
Drinking water, what rules
The definition of ‘food’ includes both potable water and natural mineral water, as well as so-called ‘process’ water. Namely ‘Intentionally incorporated into food in the course of its production, preparation or processing. It includes water at the points where values must be met as stipulated in Article 6 of Directive 98/83/EC and subject to the requirements of Directives 80/778/EEC and 98/83/EC‘ (reg. EC 178/02, Article 2).
The quality of water for human consumption is the subject of appropriate regulations, European and national. (1) With the aim of ensuring public health – starting with the segments of the population most vulnerable such aschildren, pregnant women and the elderly – Than the risk of exposure to harmful contamination. (2)
The concept of potability
is conditioned on compliance with a number of parameters–chemical and microbiological– which i samplesi of water must comply for the purpose of suitability for consumption. Some parameters are not always met, due to environmental conditions in different areas. And it is therefore that regional transitional waiver measures, authorized by the Ministry of Health, recur. With the idea of balancing water supply and safety needs, within the limits of what is possible.
Drinking water
, sensory analysis
and ‘tourists by chance’
Sensory analysis
(clarity, absence of unpleasant odors and tastes) has long been the only criterion for assessing the suitability oflle matrici aquose. And it still does for those who – on mountain trips or ‘adventure trips’ to distant countries – face the risk of drinking at water sources without proper controls.
The sense organs, however Can lead to dangerous deception. Bacterial contamination can ruin a vacation, but also cause serious toxins. Water, primary natural resource, it is in fact one of the main vehicles of transmission of diversand diseases.
The
chemical contamination
– by metals, where present in high concentrations, agrotoxin residues and other substances – in turn cannot be detected by sensory organs. Beyond some solvents e of the metals responsible for organoleptic evidences).
‘Casual tourists’ are advised to
therefore to consume only beverages in sealed packages, avoiding the consumption of ice and raw food when visiting countries unable to ensure safe water supplies.
T
rasparency, color and odor
may inspire a prose or a song, but they are not worth a hospital adventure or a food security crisis. Without analysis, best not to drink and forbidden to use in food production processes.
Drinking water, composition and microbiology
The chemical elements
that characterize water are divided into two categories, macroelements and microelements. They are andnboth protagonists of themetabolic processes that take place nn our organism and can be present in the form of swings, ions or organic compounds.
The macroelements are those present in the human body whose daily requirements exceedi the 100 mg (Calcium, chlorine, phosphorus, magnesium, potassium, sodium and sulfur the main ones). Microelements, on the other hand, are. those Whose daily requirement is less than 100 mg (the main ones are iron, copper, cobalt, fluorine, iodine, manganese, molybdenum, copper, and selenium).
The excess or scarcity
of the above-mentioned elements could impair the smooth operation of some of the processesi most important that take place within our bodies.
Dto the microbiological point of view, water is not sterile, being there Present is a normal microbial load consisting ofthe so-called ‘environmental bacteria‘. There is then a microbial component ‘indesired‘, which should be absent in the samplesi of aque of buonto quality.
Drinking water, legal parameters in
underway
of revision
Directive 98/83/EC
(so-called drinking water directive) and the decreto legislative 31/01 who transposed it definiscono i criteria and the values to be met in thethe chemical-physical and microbiological measurements, in order to qualify a water as potable:
- parameters of microbiology (
Escherichia coli
and enterococci, zero tolerance), - chemical parameters (metals, pesticides, polycyclic aromatic hydrocarbons, and other substances such as benzène and vinyl chloride, among others),
- indicator parameters.
The
proposed revision of the
directive
drinking water, adopted in Brussels on.1.2.18, was voted by the Strasbourg Assembly on.10.23.18. The process will be concluded with an agreement between Parliament, the Council and the European Commission, expected in the 1st half of 2019. The main changes pertain to the extension of the list of substances to be monitored.
The chemical parameters need to be updated in light of WHO recommendations and emerging risks related to a plurality of substances. Thus, among other things, the introduction of the maximum values of bisphenol A (BPA, an endocrine disruptor widely used in the production of plastic materials, 0.01μg/l), beta-estradiol (A natural estrogen, 0.001μg/l) e nonylphenol (Environmentally harmful surfactant, 0.3 μg/l). And regular monitoring of the polyfluoroalkyls (PFAS).
Purpose of the review è Strengthen citizens’ confidence in thee forniturand water e Promote the use of tap water. With the further aim of reduce the consumption of
packaging in
plastic
disposable
, in the context of thecircular economy
.
A serious deficiency of the reform project deals instead with the specific regulation of materials intended to come into contact with water. I materials that come into contact with water dewant to come adjust yourself with the same severity as for the food packaging (MOCA). France, Holland, Britain and Germany have already taken action to harmonize their respective standard Of hygiene for materials and products in contact with drinking water.
The European Commission considers it sufficient to rely on the Building Materials Regulation instead of extending the scope of the Drinking Water Directive in this regard. As instead requested by the 4 Member States, with the support of Italy, Belgium, the Czech Republic and Luxembourg, as well as the European Drinking Water Alliance (EDW) and the EU delegation of the Association of Water Suppliers (EurEau).
Dario Dongo and Ylenia Desireè Patti Giammello
Notes
(1) Cf. d.lgs. 31/01, implementation of dir. 98/83/EC Concerning the quality of water for human consumption. As amended in All. II and III, by decree Min. Sal. 14.6.17, in compliance with dir.EU 2015/1787. EU Decision 2018/840 in turn updated a checklist of substances to be monitored at the Union level in the field of water policy, implementing the fir. 2008/105/EC
(2) Water for human consumption qualifies as food and is therefore subject to the food safety requirements defined in general terms by Reg. EC 178/02 (c.d.
General Food Law
)
(3) See Note 1
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Laboratory technician, passionate about the production and distribution of food products, consumer information and culinary art.
