Portland (Victoria) – M.kanasii
“Water was a possible source of M. kansasii infection in Portland, Victoria (Huang et al 1991) and infections were linked to spa pools in Adelaide (Lumb et al 2004)”. (Fact Sheet Mycobacterium ADWG 2011).
2 February 2016, Portland (Victoria) – Legionalla Sp.
Portland – Victoria – Iron
2011/12: Portland (Victoria) – Iron 0.49mg/L (Highest level only)
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
Portland (Victoria) – Ammonia
2011/12: Portland (Victoria) – Ammonia 0.73mg/L (Highest level only – Ammonia as N)
Based on aesthetic considerations (corrosion of copper pipes and fittings), the concentration
of ammonia (measured as ammonia) in drinking water should not exceed 0.5 mg/L.
No health-based guideline value is set for ammonia. (0.41mg/L mg of Ammonia as N)
“…Most uncontaminated source waters have ammonia concentrations below 0.2 mg/L. High concentrations (greater than 10 mg/L) have been reported where water is contaminated with animal waste. Ammonia is unlikely to be detected in chlorinated supplies as it reacts quickly with free chlorine. Ammonia in water can result in the corrosion of copper pipes and fittings, causing copper stains on sanitary ware. It is also a food source for some microorganisms, and can support nuisance growths of bacteria and algae, often with a resultant increase in the nitrite concentration.” ADWG 2011
Portland (Victoria) – Sodium
2011/12: Portland (Victoria) Sodium 450mg/L (Highest Level Only)
“Based on aesthetic considerations (taste), the concentration of sodium in drinking water
should not exceed 180 mg/L….The sodium ion is widespread in water due to the high solubility of sodium salts and the abundance of mineral deposits. Near coastal areas, windborne sea spray can make an important contribution either by fallout onto land surfaces where it can drain to drinking water sources, or from washout by rain. Apart from saline intrusion and natural contamination, water treatment chemicals, domestic water softeners and
sewage effluent can contribute to the sodium content of drinking water.” ADWG 2011
Portland – Victoria – Total Dissolved Solids
2011/12: Portland (Victoria) – Total Dissolved Solids 860mg/L (Maximum Level)
2013/14: Portland (Victoria) – Total Dissolved Solids 790mg/L (Maximum Level)
“No specific health guideline value is provided for total dissolved solids (TDS), as there are no
health effects directly attributable to TDS. However for good palatability total dissolved solids
in drinking water should not exceed 600 mg/L.
Portland – Victoria – Turbidity
2015/16: Portland (Victoria) – Turbidity 6.3 NTU (Maximum detection during year)
Chlorine-resistant pathogen reduction: Where filtration alone is used as the water treatment
process to address identified risks from Cryptosporidium and Giardia, it is essential
that filtration is optimised and consequently the target for the turbidity of water leaving
individual filters should be less than 0.2 NTU, and should not exceed 0.5 NTU at any time
Disinfection: A turbidity of less than 1 NTU is desirable at the time of disinfection with
chlorine unless a higher value can be validated in a specific context.
Aesthetic: Based on aesthetic considerations, the turbidity should not exceed 5 NTU at the