Please use this identifier to cite or link to this item: https://doi.org/10.5194/dwes-2-29-2009
DC FieldValue
dc.titleArsenic in drinking water: A worldwide water quality concern for water supply companies
dc.contributor.authorVan Halem, D
dc.contributor.authorBakker, S.A
dc.contributor.authorAmy, G.L
dc.contributor.authorVan Dijk, J.C
dc.date.accessioned2020-11-10T00:43:59Z
dc.date.available2020-11-10T00:43:59Z
dc.date.issued2009
dc.identifier.citationVan Halem, D, Bakker, S.A, Amy, G.L, Van Dijk, J.C (2009). Arsenic in drinking water: A worldwide water quality concern for water supply companies. Drinking Water Engineering and Science 2 (1) : 29-34. ScholarBank@NUS Repository. https://doi.org/10.5194/dwes-2-29-2009
dc.identifier.issn19969457
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/183276
dc.description.abstractFor more than a decade it has been known that shallow tube wells in Bangladesh are frequently contaminated with arsenic concentrations at a level that is harmful to human health. By now it is clear that a disaster of an unheard magnitude is going on: the World Health Organization has estimated that long-term exposure to arsenic in groundwater, at concentrations over 500 μg L-1, causes death in 1 in 10 adults. Other studies show that problems with arsenic in groundwater/drinking water occur in many more countries worldwide, such as in the USA and China. In Europe the focus on arsenic problems is currently confined to countries with high arsenic levels in their groundwater, such as Serbia, Hungary and Italy. In most other European countries, the naturally occurring arsenic concentrations are mostly lower than the European drinking water standard of 10 μg L-1. However, from the literature review presented in this paper, it is concluded that at this level health risks cannot be excluded. As consumers in European countries expect the drinking water to be of impeccable quality, it is recommended that water supply companies optimize arsenic removal to a level of <1 μg L -1, which is technically feasible. © Author(s) 2009.
dc.rightsAttribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceUnpaywall 20201031
dc.typeArticle
dc.contributor.departmentCHEMICAL & BIOMOLECULAR ENGINEERING
dc.description.doi10.5194/dwes-2-29-2009
dc.description.sourcetitleDrinking Water Engineering and Science
dc.description.volume2
dc.description.issue1
dc.description.page29-34
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