Legionella bacteria in drinking water supply systems
Legionella bacteria are normally present in the environment in surface and underground water, hot springs and moist soil. The problem arises when bacteria enter the water system for human consumption and create favorable conditions for growth and reproduction. Water enters the system through damaged pipelines, faulty connections on installations, and surface water penetration. The optimal conditions for growth and reproduction are a water temperature of 25 to 50 °C, reduced flow inside the pipeline, biofilm formation and increased iron concentrations. Contaminated water poses a risk when we inhale infectious aerosols, i.e. tiny droplets that are dispersed in the air and penetrate the lungs.
In order to prevent infection, it would be desirable to carry out the test in all facilities that are potentially risky for the development of bacteria. The laboratory is accredited for sampling and testing water samples. In order to determine the location of bacterial colonization, the first stream is sampled, which is an indicator of the water quality in the tap and shower, while the sample after rinsing indicates an objective check of the entire water supply system.
It is necessary to regularly maintain the equipment of all bodies that heat water, boilers, tanks and the like, then control the cleanliness of the water supply system, especially in places where water is retained.
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Determination of hydroxyproline in meat and its importance as a chemical characteristic of meat
Collagen makes up 20-25% of protein in mammals. It is found primarily in connective tissues and in the epimysial tissue that connects muscle fibers. By increasing intermolecular cross-linking between collagen molecules, it reduces their extensibility and solubility, which ultimately contributes to strength.
Analysis of 3-MCPD, 2-MCPD and GE in free and esterified form
3-Monochloropropane-1,2-diol (3-MCPD), 2-Monochloropropane-1,3-diol (2-MCPD) and glycidyl esters (GE) are contaminants that can arise during food production and can end up in food products and pose a potential risk to human health.