Many have asked the difference between the different types of drinking water filters they could use in their homes, at work, or at school.

Activated Carbon Filter:

• Positively charged and highly absorbent carbon media in the filter attracts and traps many drinking water impurities.
• You will typically find these drinking water filter systems on countertops, as point-of-use faucet filters, and under the sink.
• A good system for eliminating bad tastes and odors and a well-rated activated carbon filter will filter out many hazardous contaminants such as heavy metals, disinfection byproducts (i.e. haloacetic acids and trihalomethanes to name a few), chlorine, radon, volatile organic chemicals, parasites, and pesticides.

Why Install a Reverse Osmosis Water Filter?

Many of our readers have asked questions about reverse osmosis drinking water filtration systems and want to know more about them. Hence the purpose and reason for this deviation from the normal subject matter in this Water Testing Blog entry.

“Today, people are increasingly concerned about the quality of the water that they consume. Under the best of conditions, it’s possible that water may contain hazardous contaminants, ranging from dissolved organic and inorganic materials, to suspended particles and microorganisms. If you live in a home with older pipes, you may also be exposed to lead in your water. Even the chemicals, like chlorine and fluoride, that many municipalities add to water to kill bacteria or to fight tooth decay may be harmful to humans. If such chemicals are not used, your water could be harboring deadly parasites. If you suspect your water may contain microorganisms, lead, or other contaminants, have your water tested.

To decrease their exposure to possible contaminants, many people drink and cook with bottled water or put distillers or disposable cartridge filters on their water supply lines and faucets. However, bottled water may not be any purer than the water taken from your faucet, distilled water requires boiling and tastes flat, and although charcoal filters improve the taste and remove odors from water, they do little to remove chemical contaminants and microorganisms. If you find your water is contaminated, choose the correct water filtration system to correct the problem.

Reverse osmosis (RO) is generally recognized as the best system for purifying water while retaining good taste. The EPA recommends reverse osmosis filters for microbiologically safe water. Yet, an RO system alone will still allow certain waterborne germs to pass through. To knock out these types of contaminates, most RO systems incorporate some additional type of filtering, usually a replaceable carbon post filter. ( source )”

For those looking to purchase a good quality reverse osmosis drinking water filtration system, please take a look at the reverse osmosis units offered by FilterWater.Com, the Water Filter SuperStore

What Is Reverse Osmosis?

Many of our readers have asked questions about reverse osmosis drinking water filtration systems and want to know more about them. Hence the purpose and reason for this deviation from the normal subject matter in this Water Testing Blog entry.

“Reverse osmosis involves the passage of potable water through a semi-permeable membrane. In a normal osmotic reaction, water containing a dissolved substance in low concentration will flow through a membrane to the side containing a higher concentration of the dissolved substance. If pressure is applied to the side having the higher concentration of solution, the flow of water can be stopped or even reversed. When the flow is reversed, this is called ‘reverse osmosis.’ In this case, it is the water that has less dissolved substance that is desirable; this is the purified water.”( source )”

For those looking to purchase a good quality reverse osmosis drinking water filtration system, please take a look at the reverse osmosis units offered by FilterWater.Com, the Water Filter SuperStore

If You Can Visually Detect Problems With Well Water…

• Scale or ’scum line’ from too many from calcium or magnesium salts in water. total hardness test kit
• Unclear, murky or turbid water caused by suspended solids such as dirt, clay salts, silt or rust in water. tds test kit | tds meter
• Green stains forming on sinks or faucets as a result of high acidity. pH test kit
• Brown-red stains forming on sinks and fixtures, in the dishwasher, or on washed clothes may indicate the presence of dissolved iron in water. total iron test kit
• Initially cloudy water that clears up completely if allowed to sit undisturbed for a few minutes may have had fine/small air bubbles injected in it by a poorly working pump or because of a problem with filters.

If an Unusual or New Taste is Detected in Well Water…

• A salty or brackish taste in the water typically results from a high sodium content. chloride test kit
• Presence of an alkali/soapy taste may come from dissolved alkaline minerals in water.
• Acidity or a high iron content may result in a metallic taste. pH test kit | total iron test kit
• Chemical tastes are known to come from industrial chemicals or pesticides. pesticides test kit

If an Unusual or New Odor is Detected in Well Water…

• A rotten egg odor may be the result of dissolved hydrogen sulfide gas or certain types of bacteria in your water. Note, though, that if you only notice the smell coming from hot water, it is more than likely coming from a part in your hot water heater. hydrogen sulfide test kit
• You may notice a detergent odor and/or foaming water of seepage from septic tanks has gotten into your well.
• A gasoline or oil smell indicates (obviously) that some form of fuel oil or gasoline has found its way from a tank into the water supply.
• Decaying organic matter can result in a methane gas or musty/earthy smell coming from the water.
• Excessive chlorination of a well, or not waiting long enough after shocking a well with chlorine (obviously) results in a chlorine smell coming from the water. free chlorine test kit | total chlorine test kit

As always, if you suspect that your well has gotten contaminated in any way, always consult with a trained water professional. Do-it-yourself home water test kits like Well Water Check, COMPLETE Water Test Kit and the Drinking Water Test Kit serve as excellent screening tools but they do NOT have the same amount of accuracy as the results you can get from a certified water testing laboratory. It’s your well, your water, and ultimately — your life.

Thoughts of testing water for specific chemical parameters scares a lot of folks because they remember all the horrible nights they spent cramming for an upcoming Chemistry test in high school and/or college. Trust us when we say, “We feel your pain. Been there and done that.”

You should also trust us, though, when we say you don’t need complicated chemistry sets or highly specialized training to find out if your tap water contains dangerous levels of things like:

Worried about the quality of the drinking water in your home, office or school? Inexpensive, easy-to-use home water test kits are just a click or a phone call (800-861-9712) away!

Now, of course, should the results of your home water testing for key water parameters yield results above expected and/or acceptable limits, you will most certainly want to have a certified water professional perform more advanced tests on your drinking water and at no time should you rely on home water quality test kits if you have serious reason to suspect that your water contains know carcinogens or other life threatening contaminants. Leave that sort of testing up to the Water Testing Professionals in your area.

One of the most widely used testing methods for free and total chlorine makes use of something known as ‘DPD’ which stands for N,N Diethyl-1,4 Phenylenediamine Sulfate. The addition of DPD to water samples containing oxidizers such as free chlorine, bromine, iodine, chlorine dioxide and/or permanganate results in the formation of a reddish tint to the water whose intensity directly relates to the amount of oxidizer(s) present in the water sample.

At low oxidizer concentrations water samples turn a slight shade of pink in the presence of DPD and at higher oxidizer concentrations the sample will turn blood-red orange. In extremely high concentrations of oxidizers, as in above 10 ppm, the sample will turn blood-red and then go crystal clear due to the bleaching effect of the oxidizer(s) it contains.

Other oxidizers such as ozone and total chlorine do not react directly with DPD and require the addition of a compound known as Potassium Iodide (KI) before they will react with DPD.

• DPD-1 — Used to test oxidizer levels in water samples containing free chlorine, bromine, iodine, chlorine dioxide and/or permanganate.
• DPD-3 — Useless on its own, but when added to samples already containing DPD-1 and free chlorine, total chlorine, bromine, iodine, chlorine dioxide, permanganate and/or ozone, pink through blood-red color development will occur in the sample.
• DPD-4 — The combination of DPD-1 (N,N Diethyl-1,4 Phenylenediamine Sulfate) and DPD-3 (KI) to samples containing free chlorine, total chlorine, bromine, iodine, chlorine dioxide, permanganate and/or ozone will result in pink through blood-red color development in the sample. Simply put, DPD-1 + DPD-3 = DPD-4.

DPD comes in various forms, the most common of which include tablets, powder pillows, liquids and ReagentStrips^TM. Each works equally well when used correctly and may typically be interchanged with one another, though all do have their pros and cons.

• Tablets: One of the cheapest forms of DPD available and has a very long shelf-life. Difficult to break apart and dissolve in cold or hard water samples and may leave suspended solids floating around in samples.
• Powder Pillows: Inexpensive form of DPD. Difficult to dissolve in cold or hard water samples and may leave suspended solids floating around in samples. Users also complain of ‘annoyance value’ associated with having to tear the foil pillows open and pour the DPD powder into the sample vials. Not well-suited for outdoor testing.
• Liquids: Shorter shelf-life and much more unstable than other forms of DPD, considered ‘messy’ by many users, but also probably the expensive form of DPD.
• ReagentStrips^TM: Convenient delivery method for DPD, rarely leaves undissolved solids in samples regardless of temperature or hardness, decent shelf-life, and available in bottles of 50 or individually wrapped tests (excellent for field work).

Tomatoes and salmonella poisoning made the news again and with them came some startling scientific revelations. An article written by Lauran Neergaard (AP Medical Writer) and released/published on June 23, 2008 revealed new information about how tomatoes may possibly trap, carry, and incubate salmonella.

“WASHINGTON - Pick a tomato in the blazing sun and plunge it straight into cold water. If that happened on the way to market, it might be contaminated. Too big of a temperature difference can make a tomato literally suck water inside the fruit through the scar where its stem used to be. If salmonella happens to be lurking on the skin, that’s one way it can penetrate and, if the tomato isn’t eaten right away, have time to multiply.

That doesn’t mean people shouldn’t wash their tomatoes — they should, just probably not in cold water.

But as the Food and Drug Administration investigates the nation’s outbreak of salmonella from tomatoes, the example shows the farm isn’t the only place contamination can occur — and checking things like water quality and temperature control in packing houses and other supply stops is one key to safety.”

This raises the question of what sorts of water quality parameters packing houses should monitor on a regular basis.

Sanitizer and Disinfectant Levels — If the water used to wash, rinse and cleanse the tomatoes contains enough sanitizer, then theoretically no salmonella or other forms of bacterialogical contaminants could survive in the water. No contaminants in the water means no contaminants that a tomato could ’suck up’ if submerged in cold water.

“Water is an automatic first suspect. Was clean water used to irrigate, mix pesticides sprayed on crops, wash down harvest and processing equipment, and wash field workers’ hands?

Then in packing houses, tomatoes often go straight into a dump tank, flumes of chlorinated water for a first wash. To guard against salmonella washed into the water in turn being sucked into the tomatoes, producers often keep wash-water 10 degrees warmer than the incoming crop, says food-safety scientist Keith Schneider of the University of Florida, also part of FDA’s tomato initiative.

Beyond packing houses, the industry points to cases where suppliers were shipped unwashed, warm tomatoes and dunked them in ice-water baths to firm them for further processing.

Another question: How often does the water have to be changed? Dirt, leaves and other sediment reduce the chlorine’s effectiveness.”

Produce handlers and packing houses could reduce the chances of accidentally passing fresh produce through improperly disinfected wash water by implementing test procedures and protocols which make use of simple, inexpensive chlorine test strips such as SenSafe^TM Free Chlorine Water Check, a product approved by the USEPA and by several states for drinking water compliance monitoring.

The manufacturer of this product also has dip-n-read test strips capable of detecting chlorine concentrations as high as 2,000ppm and as low as 0.005ppm.

“Salmonella in Tomatoes”

Article Written by MIKE STOBBE, AP Medical Writer.

ATLANTA - An outbreak of salmonella food poisoning first linked to uncooked tomatoes has now been reported in nine states, U.S health officials said Tuesday. Lab tests have confirmed 40 illnesses in Texas and New Mexico as the same type of salmonella, right down to the genetic fingerprint.

An investigation by Texas and New Mexico health authorities and the Indian Health Service tied those cases to uncooked, raw, large tomatoes.

At least 17 people in Texas and New Mexico have been hospitalized. None have died, according to the U.S. Centers for Disease Control and Prevention.

Another 30 people have become sick with the same Salmonella Saintpaul infection in Arizona, Utah, Colorado, Kansas, Idaho, Illinois and Indiana. CDC investigators are looking into whether tomatoes were culprits there, too.

In Texas and New Mexico, raw large tomatoes — including Roma and red round tomatoes — were found to be a common factor in the 40 illnesses. But no farm, distributor or grocery chain has been identified as the main source, said Casey Barton Behravesh, a CDC epidemiologist working on the investigation.

“The specific type and source of tomatoes is under investigation,” she said.

Salmonella is a bacterial infection that lives in the intestinal tracts of humans and other animals. The bacteria are usually transmitted to humans by eating foods contaminated with animal feces.

Most infected people suffer fever, diarrhea and abdominal cramps starting 12 to 72 hours after infection. The illness tends to last four to seven days.

Many people recover without treatment. However, severe infection and even death is possible. Infants, the elderly and people with weakened immune systems are at greatest risk for severe infections.

In Texas and New Mexico, the patients ranged in age from ages 3 to 82. Of the 40, 38 were interviewed. Most said they ate raw tomatoes from either stores or restaurants before becoming ill between April 23 and May 27.

Another 17 cases are under investigation in New Mexico, CDC officials said.

As a result of this recent outbreak of illnesses related for foodborne contaminants, many restaurants and supermarkets have pulled tomatoes off the shelf and/or stopped serving them until they hear an official OK from Federal, State and Local Health Officials.

So if you thought water testing had very little to do with the handling and processing of fresh produce such as tomatoes, you thought wrong. At each step of the handling process the quality and nature of the water used to sanitize/disinfect, wash, rinse and clean the dirt off of fruits and vegetables needs continuous monitoring.

Monitoring Free Chlorine Levels in (Produce) Wash Water:

Many fruit and vegetable packing houses rely upon the WaterWorks^TM Free Chlorine Check test strips with a detection range of 0-25ppm to let them know if the wash water contains enough free chlorine residual to effectively keep their finished product free of contaminants.

Monitoring Free Chlorine Residuals Used to Wash Equipment:

Healh officials on every level require the operators of fruit and vegetable processing plants to clean off their machinery with a strong disinfectant solution. WaterWorks^TM Free Chlorine (High Range) test strips have a detection range of 0-120ppm, a range well suited for monitoring the free chlorine residual levels in the solutions used to hose down (wash) the equipment in a fruit and vegetable processing plant.

Making Sure No Chlorine Remains on the Fruits and Vegetables:

The presence of chlorine residual on fresh produce leads to premature rotting of the product so workers in fruit and vegetable processing plants check the total chlorine levels in water used in the final rinse stage with products like the WaterWorks^TM Total Chlorine test strips before allowing the produce to go into its final packaging.

An article published in the Health section of the http://www.dailymail.co.uk web site on June 2, 2008 stated that a study done at Birmingham University (in England) found a correlation between pregnant women drinking certain types of tap water and the occurence of serious birth defects in their unborn children.

“Drinking or even showering in tap water can double the risk of having deformed children,” says study.

Drinking tap water while pregnant may double the risk of serious heart or brain defects in the unborn child, research suggests.

A study of almost 400,000 babies found a clear link between chemicals formed during chlorination and the occurrence of a trio of birth defects.

Drinking water, showers, swimming pools and even the steam from a boiling kettle can all contain the problem chemicals called trihalomethanes, or THMs, the researchers said.

While the study was carried out in Taiwan, it is thought up to one in six British homes is exposed to levels even higher than those found to cause concern, with concentrations tending to be particularly high in the spring and autumn.

The researchers stressed it would be impractical for pregnant women to avoid tap water and said the onus was instead on the use of disinfection methods which limit levels of the chemicals.

The Birmingham University study compared details of birth defects with the level of THMs in tap water.

The analysis of almost 400,000 babies showed those born into regions where levels were around 80 per cent more likely to have a hole-in-the-heart defect and more than 50 per cent more likely to have a cleft palate.

Their odds of suffering anencephalus - a condition that causes much of the brain, skull and scalp to be missing - were almost doubled, the journal Environmental Health reports.

While birth defects are rare - occurring in about 2 per cent of births - the three flagged up in the study are among the most common.

It is thought the chemicals may harm the unborn baby directly. Alternatively they may damage the woman’s eggs. Although the study did not prove that the chemicals caused the birth defects, it is not the first to make the link.

Researcher Professor Jouni Jaakkola said: ‘Our findings don’t just add to the evidence that water chlorination may cause birth defects, but suggest that exposure to chlorination byproducts may be responsible for some specific and common defects.

THMs are the products of a chemical reaction between chlorine and organic compounds common in lakes, rivers and reservoirs.

The amount of THMs made during chlorination vary according to where the water comes from and the disinfection process, meaning highly chlorinated water does not necessarily have the highest levels.

Home water filters may not be entirely effective at removing the chemicals and bottled water may also be tainted.

Professor Jaakkola said the solution was for water companies to use disinfection procedures that keep the production of THMs to a minimum.

He said: ‘Water disinfection has an important purpose in reducing microbial load and reducing acute gastro-intestinal infections.

‘Some have claimed it is the best public health measure ever introduced.

‘We are talking about rare health effects and a modest risk increase.

‘I don’t suggest stopping using tap water but we have to be conscious that at population level some risks may be related to increased levels.’

The Drinking Water Inspectorate, which is tasked by the Government to monitor the safety of tap water, said its own, larger-scale research had failed to find a link between THMs and birth defects.

Principal inspector Sue Pennison said: ‘Obviously we will review this research, engage our health expert colleagues, and look to see if it means we need to do anything more. But there’s no reason for people to be worried.

‘Chlorination is reliable and has been used for centuries. The only reason diseases like cholera and typhoid are not in our water supply is because of chlorination.’

The water industry trade body, Water UK, said it would consider the findings but chlorination in the UK meets World Health Organisation guidelines. ( source )

Testing for Disinfection Byproducts?

There are no ’simple’ ways to test for disinfectionm byproducts (DBP’s), but homeowners can find out if the water supplied by their public water systems possibly contains disinfection byproducts by using a test kit like the WaterWorks^TM Free and Total Chlorine Test Kit. See below:

WaterWorks^TM 2 Free and Total Chlorine

The test strips above have two pads: 1 for measuring Free Chlorine Residual and 1 for measuring Total Chlorine Residual.

• No Color on Either Pad: This typically means the water contains no chlorine at all. If on a residential water system, a person may want to re-test and/or consult your local water authority. Please note, though, that the absence of free and total chlorine does NOT necessarily mean the water does not contain disinfection byproducts. A possibility exists that all of the chlorine (or chloramines) added at the water treatment plant have left the water before getting to where it was drawn for testing.
• Color on Both Pads: This means both free and total chlorine exist in the sample water and a possibility exists that the water also contains disinfection byproducts.
• Color on Free Chlorine Pad Only: This should not ever happen because the total chlorine concentration represents the sum of the free chlorine plus the combined chlorine in the water. You cannot have free chlorine registering w/o it also registering as part the total chlorine concentration.
• Color on Total Chlorine Pad Only: If the public water system uses a chlorine/ammonia based disinfectant system then the water will more than likely NOT contain disinfection byproducts. If, however, the public water system uses a free chlorine residual as its disinfectant, then a good chance exists that the water contains disinfection byproducts.

Don’t forget that you can always find out definitively whether or not your tap water contains disinfection byproducts by simply calling your local water company and asking questions. As a general rule, the law requires them to divulge that sort of information upon request to anyone who asks.

A while has passed since the last outbreak of a foodborne illness struck and made the news and events like this one have resulted in new policies and regulations for produce handlers, growers, packers, etc. getting created in California. See Leafy Green Marketing Agreement (LGMA) for additional details.

“In 2007 California farmers came together to raise the bar for food safety. As a result the California Leafy Green Products Handler Marketing Agreement (LGMA) was formed. Members of the LGMA are working collaboratively to protect public health by reducing potential sources of contamination in California-grown leafy greens.

To date nearly 120 handlers, representing over 99% of the volume of California leafy greens, have joined the LGMA. These companies have committed themselves to sell products grown in compliance with the food safety practices accepted by the LGMA board. LGMA membership requires verification of compliance with the accepted food safety practices through mandatory government audits. These food safety practices were developed by university and industry scientists, food safety experts and farmers, shippers and processors. California leafy greens are now grown under a unique system that has become a model for leafy green growers in other states.” ( source )

What does any of this have to do with water testing? Quite a bit, actually.

• All fresh produce gets rinsed several times during processing with water containing some form of disinfectant. At the end of each rinsing stage, the water must used must get tested to make sure it still has a certain amount of residual disinfectant. This helps to ‘guarantee’ the cleanliness of the product.
• The machinery and equipment (bins, conveyor belts, cutting tools, etc.) used during the processing of the fresh produce must get washed down thoroughly with water containing a certain concentration of sanitizer and then rinsed clean w/ sanitizer-free water until all traces of sanitizer have been removed.
• Gloves, boots, etc. worn by the staff working in produce packing houses must get sanitized with, and later rinsed clean of, sanitizers.

Commonly used sanitizers and disinfectants in the food preparation/processing industries include chlorine, chlorine dioxide, quaternary ammonia, hydrogen peroxide, and ozone.