Distribution and health risk of residual trihalomethane in regional drinking water
Journal Title: Shanghai Journal of Preventive Medicine - Year 2023, Vol 35, Issue 12
Abstract
ObjectiveTo explore the variation rules and health risks of trihalomethane in regional drinking waterï¼ and to provide evidence for the innovative water processing technology and the optimization of drinking water quality.MethodsBased on regional drinking water sanitation monitoringï¼ non-parametric rank sum test was used to analyze the effects of residual trihalomethane production in different periods and with disinfection methods. The United States environmental protection agency ï¼USEPAï¼ classic "four-step" health risk assessment model was used to evaluate the carcinogenic risk and non-carcinogenic risk of trihalomethane through drinking water exposure.ResultsThe yield of trichloromethane in wet season was 6.3 μg·L-1ï¼ which was higher than that in dry season. Compared with chlorination pretreatmentï¼ ozone pretreatment reduced the content of bromomethane dichloromethane. Compared to liquid chlorine disinfectionï¼ sodium hypochlorite treatment incresed the levels of trichloromethane and bromomethane chloride. Although the total carcinogenic and non-carcinogenic risks of trihalomethane in drinking water in the region were at safe levelsï¼ they were above the acceptable limits occasionally. The highest carcinogenic risk of trihalomethane were dichlorobromomethane and chlorodibromomethaneï¼and the highest non-carcinogenic risk was trichloromethane. The health risk of children was 1.2 times higher than that for adults.ConclusionThe production of residual trihalomethane in drinking water in this area is relatively lowï¼ which is less harmful to the health of adults and children. Monitoringï¼ including other disinfection byproductsï¼ should continue and appropriate disinfection techniques for drinking water should be explored.
Authors and Affiliations
PANG Xuefei,ZHAO Minxian,LIU Qiang,ZHOU Xiaolong,LU Songwen,WANG Ying,LIANG Wei,YANG Haibing,
Keywords
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