Earthquakes: because of the risk of water contamination

Bacterial contamination of water and microbiological risk food network: these are the most common dangers after seismic events such as those that occurred in this period in Central Italy. According to Luciano Atzori and Sabina Rubini, biologists experts in food safety (Study ABR), "between the various aspects related to a seismic event, not to be overlooked is that of supply and food

administration: the risk can easily turn into concrete sanitation danger. "

We consider only the aspects of the general sanitation situation. For example, the declared viable homes may conceal risks difficult to evaluate a priori, such as pipes with micro injuries: in this case it is possible that there is a progressive microbiological contamination and even chemistry.

 In particular, the ABR Studio experts refer to the potential microbiological contamination of the water network (drinking water) by earthy material, in the case of collapsed sewer networks under the weight of the rubble. Both are possible contamination due to environmental microorganisms, often opportunists (ie little virulent: determine the disease only in the host immune-compromised or immuno-depressed), such as Pseudomonas aeruginosa or other macro parasites (roundworms, tapeworms, etc.), both pathogenic microorganisms as fecal coliforms, Escherichia coli, fecal streptococci, enteric viruses, pathogenic protozoa. "We must also consider the possibility of contamination of ground water, especially surface, which in fractions of small urban centers are often captured without passing by a purification."

So even take a shower or wash your face or hands, "may, in the case of micro lesions such as small cuts or abrasions, to be potentially dangerous," warned biologists. The same applies to the drinking fountains in the municipalities affected by the earthquake, "which are still normally controlled for a given period of time, depending on the seismic risk to which they were subjected."

In addition to the water then the microbiological risk is derived from the emergency management of the meals for the displaced would be to encourage, say the biologists, "the distribution of pre-packaged products or treated with preservatives that increase the stability and shelf-life," as well as , of course, of disposable cutlery.