Deterioration of the quality of packaged potable water (bottled water) exposed to sunlight for a prolonged period: An implication for public health

Assessing health risks in bottled water: chemical compounds and their impact on human health

Bottled mineral and spring water constitute one of the main sources of drinking water. Relevant legal acts in each country individually regulate the highest permitted concentrations of harmful substances in these waters. However, current regulations do not take into account newly emerging contaminants such as BPA. Analysis of the chemical composition of 72 bottled waters from the Polish market showed that undesirable elements occur in quantities that do not exceed the maximum permissible concentrations. Special attention should be paid to bottled therapeutic water, which may contain elevated concentrations of some micronutrients, such as Al, B, Ba, Fe, Mn, or Sr contributing to the pattern of health risk with excessive consumption of this type of water. The presence of BPA was confirmed in 25 tested waters. The calculated hazard index values showed that the most exposed group are children up to 12 years of age. The greatest attention should be paid to waters with high mineralisation, for which the calculated risk values are the highest.

Heavy metal profile with health risk peculiarities in Enugu State and their long-term challenges in drinking water

Health authorities are particularly concerned about water security in Enugu, southeast Nigeria and heavy metal (HM) pollution. The HM profiles of 51 samples collected from 17 different commercial bottled water brands in Enugu were examined using an flame atomic absorption spectroscopy. Cd, Cr, Cu, Pb, Ni, and Zn had mean values of 0.15 ± 0.03, 0.03 ± 0.02, 0.16 ± 0.03, 0.13 ± 0.02, and 0.02 ± 0.01 mg/L, respectively. The highest levels of Pb2+ were 0.27 mg/L in Exalté, Ni2+ 0.26 mg/L in Jasmine, Cd2+ 0.36 mg/L in Ezbon, Cr3+ 0.07 mg/L in Trinity, Cu2+ 0.04 mg/L in Bigi, and Zn2+ 0.02 mg/L in Aquarapha. The amounts of Cr, Cu, and Zn were below the allowable limits; nevertheless, the Pb content in eight bottled water samples exceeded both the Nigerian and World Health Organization (WHO)/U.S. Environmental Protection Agency (USEPA) permissible limits. The Cd2+ and Ni2+ levels in the 11th and 4th bottled water samples were above the WHO/USEPA-approved limits. Statistical evaluation revealed significant differences in the amounts of HM ions in the samples (p < 0.05). The findings indicated that concentration levels of Cd2+ Ni2+, and Pb2+ pose a public health concern that needs to be addressed due to potential risk to consumer health.

Spice-Induced Metal Contamination and Microbiological Risk Assessment of Instant Noodles Prepared for Human Consumption

With the rising worries of potential metal contamination in cooked noodles, this study aimed at unravelling, for the first time, the possible source of metal contamination in cooked noodles. Noodles cooked with full spices (CWFS), cooked with half spices (CWHS), cooked with quarter spices (CWQS), and cooked with no spices (CWNS: control) and their spices were analysed for metals using inductively coupled plasma-atomic emission spectrometry. The microbiological quality of the noodles was also evaluated. Metal concentrations in cooked noodles varied with spice quantity. Noodles CWFS had the highest significant (p < 0.05) concentration of Pb (0.36 ± 0.12 mg/kg), Ni (1.05 ± 0.01 mg/kg), Cd (0.07 ± 0.04 mg/kg), Co (0.02 ± 0.002 mg/kg), and Na (9.45 ± 0.04 mg/kg), compared to the control (CWNS). The mean Pb and Ni of spice and cooked noodles were above the WHO acceptable limits for food and could be harmful to consumers. Pearson's correlation and PCA showed that packed noodle spices introduced metals into the cooked noodles. Although the hazard indices (adults and children) in all noodle's groups were less than 1, children still had the potential to contract cancer from Ni exposure because the carcinogenic risk values of CWQS (2.87 × 10-4), CWHS (3.03 × 10-4), and CWFS (3.21 × 10-4) were greater than 10-4. Microbiological analysis revealed the presence of potential pathogens that showed multidrug resistance and the ability to elaborate protease and amylase enzymes. Given the impending chronic health risks inherent in processed noodles, consistent consumption should be avoided.