2008/18 – Redbank (Victoria) – E.coli, Iron, Manganese, Turbidity, Colour

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Redbank (Victoria): E.coli (Regulated Water Supply)
2008/9. Redbank E. coli – 1 orgs / 100 mL. (Max Result) – 96.2% samples no E.coli
2010/11. Redbank E. coli – 8 orgs / 100 mL. (Max Result) – 96.2% samples no E.coli

Redbank: 2011/12 E.coli  1orgs / 100 mL.max result 79.2% samples no E.coli

Redbank: 2012/13 E.coli  2orgs / 100 mL.max 79.2% samples no E.coli

Redbank: 2013/14 E.coli   1orgs / 100 mL.max 83.3% samples no E.coli

Redbank: 2015/16 E.coli  32orgs / 100 mL. 95.8% samples no E.coli

“Coliforms are Gram-negative, non-spore-forming, rod-shaped bacteria that are capable of aerobic and facultative anaerobic growth in the presence of bile salts or other surface active agents with similar growth-inhibiting properties. They are found in large numbers in the faeces of humans and other warm-blooded animals, but many species also occur in the environment.

Thermotolerant coliforms are a sub-group of coliforms that are able to grow at 44.5 ± 0.2°C. E. coli is the most common thermotolerant coliform present in faeces and is regarded as the most specific indicator of recent faecal contamination because generally it is not capable of growth in the environment. In contrast, some other thermotolerant coliforms (including strains of Klebsiella, Citrobacter and Enterobacter) are able to grow in the environment and their presence is not necessarily related to faecal contamination. While tests for thermotolerant coliforms can be simpler than for E. coli, E. coli is considered a superior indicator for detecting faecal contamination…” ADWG 2011

Redbank (Victoria) – Iron

2010/11: Redbank (Victoria) Iron 3.5mg/L

2011/12 Redbank Iron 5mg/L

2012/13 Redbank Iron 2.4mg/L

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

2011 – Redbank (Victoria) – Manganese

2010/11 – Redbank (Victoria) – Manganese 0.73mg/L

2011/12 Redbank Manganese 0.66mg/L

2012/13 Redbank Manganese 1.1mg/L

Manganese: ADWG Guidelines 0.5mg/L. ADWG Aesthetic Guideline 0.1mg/L
Manganese is found in the natural environment. Manganese in drinking water above 0.1mg/L can give water an unpleasant taste and stain plumbing fixtures

2017/18 – Redbank (Victoria) – Turbidity

2013/14: Redbank Turbidity 74NTU

2017/18 – Redbank  (Victoria) – Turbidity 17NTU (max)

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
consumer’s tap

Redbank (Victoria) – Colour

2011/12: Redbank Colour 220HU

2012/13: Redbank Colour 110HU

2013/14: Redbank Colour 23 HU

Based on aesthetic considerations, true colour in drinking water should not exceed 15 HU.

“… Colour is generally related to organic content, and while colour derived from natural sources such as humic and fulvic acids is not a health consideration, chlorination of such water can produce a variety of chlorinated organic compounds as by-products (see Section 6.3.2 on disinfection by-products). If the colour is high at the time of disinfection, then the water should be checked for disinfection by-products. It should be noted, however, that low colour at the time of disinfection does not necessarily mean that the concentration of disinfection by-products will be low…