International Journal of Environmental Science and Toxicology Research

Number Vol. 3(5), 2015

66-74
Elevated Iron Concentrations in Drinking Water: A Potential Health Risk

Authors: Rosborg, I

Abstract

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Iron is an important element for animals and humans, especially needed in hemoglobin for oxygen transport to the cells. Iron is mainly lost through cell defoliation and desquamation of skin cells, but in very small amounts. Hundreds of cows and calves died after ample and bloody diarrhea, followed by loss of appetite and weight, apathy and paralysis on a Swedish farm. Water analysis of the drilled well indicated water rich in health bringing minerals such as calcium, magnesium and bicarbonate. However, iron concentration was elevated, 1.3 mg/L. Autopsy of four calves showed inflamed gastrointestinal tract. Men from the same area reported similar symptoms. Hair of the men was high in iron, and the drinking water similarly revealed a high iron concentration > 1mg/L. Problems with especially weight loss and diarrhea in horses were also reported, but from another area in Sweden. People and cattle living on this farm had similar symptoms. Well water iron concentration was 1.0-5.5 mg/L, as tested through the years. Hair of horses showed elevated iron. Microbiologically all these waters were without notes. Iron in drinking water >1 mg/L seems to be a health risk to humans, cattle and horses.

75-84
A Study of Hospitality Management for Environmental Certification: Case Study Using the Hotel des Parlementaires, Yamoussoukro, Côte d’Ivoire

Authors: 1*Eboua N. Wandan, 1Kouame Raymond, 2Coulibaly Abdoulaye, 2Idrissa Sylla

Abstract

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Number of views: 295

This work was the review of the potential impacts of the activities, products and services that need to be addressed within the Environmental Management System (EMS). The study was done at the “Hotel des Parlementaires” (HDP), a 4 stars Hotel with a capacity of 300 rooms located in the city of Yamoussoukro. In-depth interview of 3 target groups was done, the management team, Social and Environment Managers, and staff. This was completed by a focus group Interview. Data were gathered by listing the environmental aspects according to the ISO 14001 criteria. Then identified most significant environmental impacts were assessed. The most important potential impacts to the environment found were the discharge from the HDP into the air and water bodies, the contamination of soil, the utilization of raw materials and natural resources, the management of waste, and the environment of the local community. Corrective actions concerning good Housekeeping practice such as the use of ecocard for bedrooms, sundry of laundry, storm water collection and recycling, reuse of rinse water, and the setup of 3Rs program for waste management were proposed. The setting up of a training program for environmental awareness among staff, guests and clients were indicated.