HYGIENIC ASSESSMENT OF THE ORGANOLEPTIC AND PHYSICAL CHARACTERISTICS OF WATER

This article outlines the main principles for the hygienic assessment of the organoleptic and physical characteristics of drinking water. Colour, odour, taste, clarity, turbidity, temperature and other physical indicators are important when assessing whether water is acceptable for consumption. The article reviews methods used to determine these indicators, their relationship to water quality and consumer health, and the interpretation of assessment results. Organoleptic features may indicate certain types of contamination; however, water safety cannot be established by appearance, smell or taste alone. Therefore, organoleptic examination should be supplemented by physicochemical and microbiological analyses. The article also presents preventive recommendations for protecting water sources, collecting samples correctly, arranging laboratory tests and improving drinking-water quality.