Bad tasting groundwater tackled

Abstract

Groundwater I ron is an essential element in human nutrition and, depending on factors such as age, sex and physiological status, the daily requirement for iron ranges from 10 to 50 mg/day. According to the World Health Organisation, iron concentrations of 1 to 3 mg/ℓ can be acceptable for people drinking anaerobic groundwater. However, these high levels of iron can cause discolouration of the water, and can impart an unpleasant taste as well as cause stains on food and laundry. This results in people returning to unprotected sources, which increases the risk for waterborne diseases, such as cholera and diarrhoea. The issue of high levels of iron found in groundwater resources in parts of North Western Zambia was highlighted during the North Western Province Rural Water Supply Project. An initial hydrogeological survey indicated that large numbers of boreholes contained high levels of iron.

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