Water concerns.

Over the years, I have taken many phone calls from people with questions about their drinking water. The majority of questions come from owners of private wells where the responsibility for water safety and quality falls on their shoulders.

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The province sets objectives and monitors testing programs for municipal supplies based on Health Canada guidelines but there are no legal testing requirements for private wells. The two most important tests for well water are coliform bacteria and nitrates. The presence of coliform bacteria is an indication that disease-producing organisms could be present. Nitrate levels over the maximum acceptable concentration of 45 mg/L (ppm) can cause a serious condition commonly called "blue-baby syndrome" for infants under six months of age.

While groundwater does not naturally contain coliform bacteria, there are reasons why a well can become contaminated. It may not have a tight cap, allowing insects or other vermin that carry bacteria to enter the well. There could be a source of contamination such as a septic system too close to the well, or the well casing could allow surface water to seep in and contaminate the groundwater.

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If a positive result is obtained for coliform bacteria, the water should be boiled before use. Fix the cause of the contamination and disinfect the well and distribution system. Shock chlorination, the procedure used for disinfecting a well, uses water containing chlorine at concentrations many times greater than the amount of chlorine found in "city water." Once the system is disinfected and flushed, the water should be retested to confirm that there are no coliforms present.

When a new well is constructed, the water should be tested before use. It is advisable to recheck the well annually or after modifying it in any way. Your well should also be tested when any change in taste, odor or appearance is noticed.

Rotten egg odor (hydrogen sulfide) indicates the presence of iron or sulfur bacteria. You may also notice a red slime in the toilet tank. Although these organisms do not pose a health problem, their presence makes the water unpalatable and can corrode plumbing equipment and reduce well yields by clogging screens and pipes. Disinfecting the well and water system using shock chlorination usually eliminates the problem. The bacteria will grow back, so be prepared to repeat the treatment from time to time.

Discolorations of water are usually caused by the presence of iron and/or manganese. Guidelines are set on the basis of taste and appearance because they are not detrimental to your health. When the level of iron exceeds the guideline you can experience red, brown or yellow staining of laundry, dishes and fixtures. Manganese acts in a similar way but causes a brown-black stain. The water may have an offensive taste and odor and water system piping and fixtures can become restricted or clogged. Treatment depends on factors such as the concentration and form of iron and manganese in the water.

Lead can be a concern. It is rarely found in source water above the maximum acceptable concentration of 10 ppb, but it can enter tap water through corrosion of plumbing materials. Many older homes used lead pipes for plumbing and to connect to public water supplies. The insides of most of these pipes are completely coated with a mineral scale build-up and therefore the water does not come in contact with any lead. Copper pipes have replaced lead pipes but until the late '80s lead solder was often used to join the copper pipes. Household faucets may also be a source of lead because they can contain brass which is three to eight per cent lead. If there is any doubt about whether or not your water contains lead, you should have it tested.

Water is vital to our well-being so it is natural that there will be many questions surrounding its use. It is important to keep asking questions and getting answers, where possible, as we know we can no longer take the quality and safety of our drinking water for granted.

Brenda Stanek is an Inorganic Chemist with the Saskatchewan Research Council's Analytical Laboratories.