Health risks for infants caused by trihalomethane generation during chemical disinfection of feeding utensils†

Lahl, Uwe; Cetinkaya, M.; Düszeln, J.v.; Gabel, B.; Stachel, Burkhard; Thiemann, W.

doi:10.1080/03670244.1982.9990688

Cited by 6 publications

(2 citation statements)

References 9 publications

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“…If, say, half the normal loss of 20% occurred, the actual ingestion exposure of persons might be about 10% less than calculated using the measured THM concentrations in tap water. Lahl et al (1982) showed that heating and boiling water reduced THM levels by amounts that increased with temperature or with the duration of boiling. For example, chloroform was reduced by about 50% after 1 min at 80°C; by about 70% immediately after the water began to boil; by about 80% after the water boiled for 1 min; and by 90% after the water boiled for 5 min.…”

Section: A Volatilization From Cold Tap Watermentioning

confidence: 97%

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

Wallace

1997

Critical Reviews in Environmental Science and Technology

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Existing information on human exposure to chloroform and other trihalomethanes (THMs) in air, water, and food is summarized. Three major surveys have collected data on chloroform levels in finished water at treatment plants. EPA's TEAM Studies have measured concentrations of THMs in residential drinking water and in personal, indoor, outdoor, and expired air from about 800 participants in eight cities. The Food and Drug Administration has surveyed chloroform levels in food and beverages. Recently, the Centers for Disease Control (CDC) have completed measuring blood levels of THMs in about 1000 participants in the National Health and Nutrition Examination Survey (NHANES).Exposure occurs through ingestion (drinking tap water and soft drinks and eating certain dairy. foods), inhalation (breathing peak amounts of chloroform emitted during showers or baths, and lower levels in indoor air from other indoor sources), and dermal absorption (during showers, baths, and swimming). Each of these routes of exposure appear to be potentially substantial contributors to total exposure.The major source of exposure to chloroform is chlorination of water supplies. This results in exposure through ingestion of drinking water, but also through inhalation and skin absorption as a result of the myriad other uses of chlorinated water in the home: showers, baths, washing clothes and dishes, etc. Because chlorinated water supplies are used by bottling plants of soft drink manufacturers, even the chloroform found in beverages may be partially due to the chlorination of water supplies. Other sources of exposure, which can be important for specific groups of people, include chlorination of swimming pools, industrial production and use, and use of bleach during clothes washing.

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Section: A Volatilization From Cold Tap Watermentioning

confidence: 97%

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

Wallace

1997

Critical Reviews in Environmental Science and Technology

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“…CH and DCAN were not detected after boiling for 1 min. Lahl et al [13] reported THM volatilization losses of 73% for a 1minute boiling and 88% following a 5minute boiling. The highest amount removed during boiling reported for chloroform.…”

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confidence: 99%

Effects of household handling on disinfection by- products

Ibrahim

Abu-Shanab²

2015

J. nat. resour. dev.

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KeywordsChlorinated water samples were used to determine the effect of handling modes on disinfection byproducts (DBPs). The DBPs studied were trihalomethanes (THMs), haloacetonitriles (HANs), chloral hydrate (CH), chloropicrin (CP) and 1,1,1-trichloropropanone (TCP). Tap water samples were collected from the distribution system in Damanhour City (Egypt). The investigated strategies included storing water in covered and uncovered bottles in a refrigerator up to 9 hours, with and without previous short boiling. Water quality parameters were not affected by storage or boiling except for electrical conductivity (EC), which decreased after boiling. 90% of THMs were removed by boiling and storage for 9hrs.HANs, including dichloroacetonitrile (DCAN), dibromoacetonitrile (DBAN) and trichloroacetonitrile (TCAN), were not affected by storage, but they were not detected after boiling for 30 seconds. CH and TCP, like the HANs, were affected by boiling rather than storage.Chlorine is currently the most reliable chemical disinfectant used for water disinfection. However, chlorine also reacts with natural organic matter (NOM) present in water, leading to the formation of trihalomethanes (THMs), haloacetic acids (HAAs), halonitromethanes (HNMs) . The most abundant HANs after water chlorination are dichloroacetonitrile and its brominated analogs, bromochloroacetonitrile and dibromoacetonitrile. Data available on trichloroacetonitrileis insufficient to serve as a basis for defining a guideline value for trichloroacetonitrile. The previous provisional guideline value of 1μg/L was based on developmental toxicity studies. Dichloroacetonitrile induced decreases in body weight and increases in relative liver weight in short-term studies. Despite the potential health effects, there is no US regulatory limit for these compounds, but WHO has suggested guideline values of 20μg/L for DCAN and 70μg/L for DBAN [9].Indoor handling,such as boiling, refrigerating and storing of drinking water, can greatly impact DBP concentrations.Krasner and Wright [10] studied the impact of boiling water on different DBPs. The boiling experiments were conducted on water samples from the Weymouth water treatment plant (California) in the winter of 2000. They found that from 68% to 98% of THMs were removed when chlorinated water was boiled for 1-5 minutes. Complete removal of 1,1,1-trichloropropanone (TCP) was observed after boiling for 1 minute. Chloral hydrate (CH) concentration was reduced by at least 97% following a 1-minute boil of water and was not detected after 2 min. 94-98% removal of the HANs occurred upon boiling the chlorinated samples for 1 minute, and no HANs were detected in the chlorinated water after 2 minutes. 57% removal was observed for CP in water boiled for 1 min, and was not detected after2 minutes of boiling. Battermanet al.[11] examined thermal effects on THM concentrations by heating chlorine-free distilled water in an electric kettle. Average removal reported for chloroform and bromodichloromethane at 100˚C were 81% and 73% respect...

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Die Desinfektion von Trinkwasser — ein kritischer Überblick

Stachel¹,

Gabel²,

Lahl³

et al. 1984

Acta hydrochim. hydrobiol.

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Acta hydrochim. et hydrobiol. 12 (1984) 5,499-519 B. STACHEL, B. GABEL, U. LAHL und B. ZESCHMAR Bremer Umweltinstitut fur die Analyse und Bewertung von Schadstoffen, Bremen Die Desinfektion von Trinkwasserein kritischer f'berblick Sii?nntary: In the chlorination of drinking wat>er about 90 of chlorine show an oxidizing effect, 10 O o result, in halogenated reaction products, ca. 1 O/'O of them consist,ing of trihalomethanes.When chlorine dioxide is applied, in most the trihalomethanes remain below t,he detection limit, but increasingly polar organic reaction products originate, on the other hand. Chloramine is rarely applied, mostly for securing transport with storage reservoir waters. Only little information about reaction products is available. By the application of ozone one obt,ains a wide spectruni of reaction products, the aldehyde contents can be influenced by activated carbon. Especially critical is the formation of persisbent epoxides, above all from pesticides. Due to antimon burners, the ultraviolet irradiation is gaining in interest, and in many cases its biocidal effect is superior to that produced by chlorination and ozonization, except for the problem of re-germination in t,he water supply network. The costs of ultmviolet, irradiation, however, are much higher than those of the other techniques, of which chlorina,tion causes only about one quarter of the costs of the other chemical disinfection t,echniques.

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Health risks for infants caused by trihalomethane generation during chemical disinfection of feeding utensils†

Cited by 6 publications

References 9 publications

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

Effects of household handling on disinfection by- products

Die Desinfektion von Trinkwasser — ein kritischer Überblick

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