2018/19: Port Campbell (Victoria) Iron
2018/19: Port Campbell (Victoria) Iron 0.813mg/L (max), 0.211mg/L (mean)
Based on aesthetic considerations (precipitation of iron from solution and taste),
the concentration of iron in drinking water should not exceed 0.3 mg/L.
No health-based guideline value has been set for iron.
Iron has a taste threshold of about 0.3 mg/L in water, and becomes objectionable above 3 mg/L. High iron concentrations give water an undesirable rust-brown appearance and can cause staining of laundry and plumbing fittings, fouling of ion-exchange softeners, and blockages in irrigation systems. Growths of iron bacteria, which concentrate iron, may cause taste and odour problems and lead to pipe restrictions, blockages and corrosion. ADWG 2011