Assessment of bacterial and aesthetic quality of marine recreational waters along the eastern coast of Thailand.

Bacterial indicator standards for water pollution have been used in every country to safeguard public health from the effects of contaminated water. The current criterion for indexing water pollution in Thailand is the total coliform limit of 1000 MPN/100ml. This study was undertaken to evaluate the degree of pollution of bathing seawater at beaches based on bacterial standards used in several countries as well as the opinion of beach users. Analysis of bacterial indicators for pollution of recreational seawater included total and fecal coliforms, E.coli, enterococci, and staphylococci. Water samples were taken from the most crowded swimming areas at Bangsaen, Jomtien, and Pattaya during the time of peak bathing load, 11:00 AM - 2:00 PM. Interviews of 654 beach users were conducted on the same days as water sampling. The assessment of beach water quality using five indicator organisms showed that staphylococci exceeded the recommended guideline at all 3 sites. In contrast, total coliform and E.coli were within the standard at all 3 beaches. These findings demonstrate that these two organisms alone are not sufficient as indicators of recreational water pollution. At all 3 beaches, opinions of beach users on aesthetic quality of the beach mostly indicated satisfaction, except for the cleanliness of beach food establishments. At Bangsaen beach, 17.1 % of those who did not bathe viewed water quality as unaesthetic; whereas the view of Pattaya coastal water was positive.

Aluminium leaching from aluminium cooking utensils into foods.

Leaching of aluminium content from those aluminium utensils into foods could have an effect on health. Study on factors affecting the leaching amount of aluminium from the aluminium cooking utensils into food being cooked was undertaken. For types of foods were cooked using alminium cooking utensils under different conditions as follows: sour soup cooked at pH of 3.0 and 4.0; clear soup cooked with salinity of 4.0 and 8.0 ppt; fish fried for 4 and 6 minutes; and swamp cabbage (Chinese) stir fired at temperature of 200 oC and 300oC. Stainless-steel cooking utensils were used as control units. All the cooked foods were analyzed for aluminium content by means of atomic absorption spectrophotometry. Results revealed that pH level of foods as well as cooking temperature affected the amount of aluminium leaching from the aluminium cooking utensils into foods; that is aluminium content increased with lower pH or higher temperature. In contrast, neither level of salinity of foods nor cooking time affected the aluminium content leaching from the aluminium cooking utensils into foods. In general, the amount f aluminium leaching from aluminium utensils into foods being cooked was not found to be high in this study.

Air pollution and health impacts resulting from lignit use as fuel for tobacco curing.

Health effects of SO2 and PM10 from lignite coal burning for tobacco curing in areas of Northern Thailand is a cause of concern. A study to assess these pollutants and health impacts on villagers was undertaken. Village with/without lignite use as fuel for tobacco curing (study/control areas) were studied for air quality and health symptoms including pulmonary function test. The study was carried out prior to and during tobacco curing period. The levels of SO2 and PM10 did not exceed the National Ambient Air Quality Standards in both study and control areas. However, SO2 levels n the study area were about 10 times higher during the tobacco-curing period than prior to the period. Acute eye irritation and major airway obstruction (decline in FEV1 and PEFR) was found during the curing period. Cigarette smoking was significantly associated with upper respiratory infections including coughing, phlegm, runny and stuffed nose. Moreover, wood/charcoal cooking fuel use was also significantly associated with lower respiratory infections (wheezing or dyspnea).