{"title":"饮用水安全","authors":"R. Voelker","doi":"10.1001/JAMA.282.6.519","DOIUrl":null,"url":null,"abstract":"The Sanitarian’s Office of EH&S is available to help ensure all water available for consumption or food preparation at the University is wholesome and not contaminated. “Potable” is the term used for wholesome drinking water that is free or below threshold levels of pathogens, chemicals, or other contaminates that could cause disease or injury. In addition, the term potable also takes into account the aesthetic quality of the water including taste, appearance and odors.","PeriodicalId":280118,"journal":{"name":"international Food Safety handbook","volume":"4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1999-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Drinking Water Safety\",\"authors\":\"R. Voelker\",\"doi\":\"10.1001/JAMA.282.6.519\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The Sanitarian’s Office of EH&S is available to help ensure all water available for consumption or food preparation at the University is wholesome and not contaminated. “Potable” is the term used for wholesome drinking water that is free or below threshold levels of pathogens, chemicals, or other contaminates that could cause disease or injury. In addition, the term potable also takes into account the aesthetic quality of the water including taste, appearance and odors.\",\"PeriodicalId\":280118,\"journal\":{\"name\":\"international Food Safety handbook\",\"volume\":\"4 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1999-08-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international Food Safety handbook\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1001/JAMA.282.6.519\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international Food Safety handbook","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1001/JAMA.282.6.519","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Sanitarian’s Office of EH&S is available to help ensure all water available for consumption or food preparation at the University is wholesome and not contaminated. “Potable” is the term used for wholesome drinking water that is free or below threshold levels of pathogens, chemicals, or other contaminates that could cause disease or injury. In addition, the term potable also takes into account the aesthetic quality of the water including taste, appearance and odors.
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