MONITORING OF SOME PARAMETERS OF QUALITY AND MICROBIOLOGICAL SAFETY IN DRINKING WATER

Namik DURMISHI, Gafur XHABIRI, Ismail FERATI, Durim ALIJA, Ljubica KARAKASOVA, Viktorija STAMATOVSKA, Iliana LAZOVA BORISOVA

Abstract

Knowing that the water used for drinking is the most important product in our life, but its greatest importance comes as a result of the fact that water is present in higher quantities in all food products. To establish the quality and safety of water, it undergoes a series of essential assessments including sensory, physical, chemical, and microbiological analyses within a laboratory setting. The monitoring of some parameters in this paper is important both in terms of quality and in particular that of microbiological safety, because the importance of the water like final product. The parameters that have been analyzed are: water temperature, pH scale, electrical conductivity, turbidity, general hardness and the total number of microorganisms. From the analyzes performed, the results were obtained: temperature 13ºC, electrical conductivity 208±0.1 µS/cm, pH 8.09±0.01, turbidity 0.2±0.1NTU, total hardness 3.2±0.1 ºdH and the amount of chlorine 0.2±0.1 mg/L. From the microbiological point of view, the water was found to be devoid of microorganisms. The culmination of these analyses provides us with a comprehensive understanding of the qualitative nature and microbiological safety of the examined parameters. This comprehensive overview offers valuable insights into the quality and safety of the water being studied.

Pages: 79 - 82