Complaints about the bad smell of water: what explanation did Aysa give

The company reported that the bad smell and taste that the water registers in some Buenos Aires neighborhoods “do not affect its potability”. Why does it smell bad?

The company Aysa He assured that the bad smell and taste that the water registers in some Buenos Aires neighborhoods “do not affect its potability” and are due to “variations in the Río de la Plata”.

This was reported through a press release after, throughout this day and in recent days, users of the service complained or commented through social networks and calls to the dealership about the strange smell and the intense flavor that registered the running water.

In this sense, Aysa clarified that these characteristics “do not affect its potability nor present any danger to health”, and that they can “due to variations in the Río de la Plata”.

We want to bring peace of mind that this situation does not present any danger to health“the company said in the statement.

According to the messages that have been circulating on social networks for a few days, running water has in some areas a strange taste and smell, which some defined as “rotten” and others as “olive oil”.

Aysa stressed that “in a very sporadic and exceptional way there can be variations in the Río de la Plata that cause this situation, which in no way affect the potability of the water.”

In this framework, the company stressed that water “is monitored 24 hours, 365 days a year and subjected to rigorous laboratory analysis, which ensures permanent control at all stages of production, from the catchment in the river to home distribution. ”

However, he stressed that, with any questions, users can contact the number 0800-321-AGUA (2482) 24 hours a day.

Malena Galmarini, owner of Aysa.

Aysa: more chlorine, “just in case”

At the end of May, the head of AySA, Malena Galmarini, revealed the unusual way in which they currently treat drinking water in the City of Buenos Aires and the Buenos Aires suburbs.

In a television interview, the official assured that they put “more chlorine“to water as a way of avoid the contagion of coronavirus, despite the fact that there is no research to support that the virus is transferred in this way.

“When we make the water drinkable, we are putting up a a little more of chlorine“the director of the state company told C5N. And added: “There is no study that has said that the coronavirus passes through water, but just in case we did it

The decision is striking, since as Galmarini herself acknowledged, there is no scientific evidence to show that the measure is effective in the context of the pandemic.

Even experts warn that a higher intake of chlorine in the human body could be harmful, if it were doses much higher than the usual ones.

Is SARS-CoV-2 transmitted by food?

So far, there is no evidence that the virus is transmitted through food. The virus spreads from person to person. There could, however, be a potential risk of transmission in cases of infected people handling food.

In such a situation, the surfaces of packaging and food (fruits, vegetables, meats, etc.) could become contaminated. Food safety experts, however, consider the risk of acquiring covid-19 through the handling of fresh produce to be very low.

Recommended food hygiene and handling practices

We will then focus on hygiene and handling practices that food safety specialists have promoted even before the onset of covid-19, as they also reduce the risks of onset of other foodborne diseases.

Clean spaces and surfaces with detergent products to reduce food, dirt, dirt, grease or other contaminating agents.. Then rinse with safe water and sanitize or disinfect with bleach to reduce the number of microorganisms in the environment.

Finally, rinse with safe water and dry the surfaces. Respect the order: detergent, rinse and bleach. Do not mix disinfectants, since their inappropriate use can inactivate them or be dangerous to health.

Food handlers should wash their hands before starting work, before handling cooked or ready-to-eat food, after handling or preparing raw food, after handling waste, after cleaning tasks, after using the bathroom, after from blowing your nose, sneezing or coughing, after eating, drinking or smoking, and after handling money. When you return from shopping, you should wash your hands with soap and water for at least 20 seconds. Hands should be washed even if gloves are used because contaminated gloves, once removed, can spread germs to the hands.

The outer surfaces of leafy vegetables must be removed and the exterior of fruits and vegetables for raw consumption disinfected. Food containers must also be disinfected with a preparation of a 10 ml food-safe bleach solution (2 tablespoons , depends on the concentration of bleach), in 1 liter of water.Food must be cooked at 63 ° C for 4 minutes to inactivate the virus.

Surfaces and utensils

Commonly used surfaces such as countertops and cutting boards should be disinfected. When possible, use disposable cloths or wash the cloths after each use with hot water (60 ° C).

It is very important to practice and respect the 5 key principles of food safety:

  • Use safe water and raw materials
  • Keep clean
  • Separate raw food from cooked
  • Cook completely
  • Store at safe temperatures (refrigerate or freeze food)

“Knowledge is prevention. In times of pandemic, this maxim of the World Health Organization is more appropriate than ever. El, the food consumer, in the framework of this SARS-CoV-2, Covid-19 pandemic, it must be extremely careful and incorporate all the good hygiene and sanitation practices indicated, “said the professionals.

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