Clean and Tasty Water - Analysis of the Effectiveness of Water Filter Jugs

The article evaluates the effectiveness of jug filters in terms of improving the quality of drinking water. Changes in chemical and bacteriological parameters of tap water filtered with jugs from three different manufacturers were analyzed. Organoleptic parameters of filtered water, that is color, turbidity, odor, taste and selected chemical parameters: pH, conductivity, total hardness, chlorine content, total organic carbon, nitrogen, and phosphorus compounds were examined. The assessment of the microbiological quality and sanitary safety of the filtered water was based on changes in the total number of bacteria (samples were inoculated simultaneously on A and R2A agar and incubated at 37 ℃ and 22 ℃) and by bioluminescence analysis (Adenosine triphosphate measurement). The obtained test results were discussed and compared with the declarations of the manufacturers of jug filters. The stability and risk of losing the safety of the filtered water were also assessed.