[PHNOM PENH POST]
Most people blame contaminated food for their upset stomach but
the culprit could be the water they drink, even if it is signed, sealed
and delivered.
WEL Fare, Crocodile Pure and Elvis are just three names among the 480
enterprises that produce drinking water in Cambodia, according to
National Standards officials who acknowledge that over 90 per cent of
these companies are not certified by food safety inspections.
“We
examine products to ensure they meet the standard for public health,”
says Chen Seng Heang, 41, deputy director general of the Institute of
Standards of Cambodia, which provides food safety certification – for a
fee – permitting companies to place the ISC symbol on their products if
they pass a series of standards tests. Formerly known as the Department
of Industrial Standards, the ISC was created in 2008 and falls under the
Ministry of Industry, Mines and Energy.
Bottled water is one of
many food commodities that ISC certifies in the Kingdom, including both
domestic products and imports, yet according to Seng Chhang, 46,
director of the Certification Department, people pay more attention to
the merchandise they buy rather than what they are eating or drinking.
“If
you buy a pair of earphones and one side does not work, you can just
throw them away. But if you buy bad water, it’s going to affect your
health. Maybe even your family’s health. People know there are dangers
but yet they still overlook food safety,” he explains, acknowledging
that many people are not aware of the ISC certification logo.
Industrial
standards certification, in principal, is an advantage for public
health initiatives in Cambodia. Companies must allow ISC inspectors to
access their bottling plants on a routine basis and a number of factors
are examined, including the condition of machinery and equipment, logs
that indicate proper maintenance and cleaning, as well as general
hygiene. Water samples are also forwarded by the ISC to the Industrial
Laboratory Centre of Cambodia, a new site that meets international
standards for microbiological and chemical examination.
“If we
find any sign of pathogenic micro-organisms [coliform and E. coli] they
fail testing,” explains Seng Chhang, who says that environmental factors
explain most of the failed tests. As one of the worst examples he has
seen, Seng Chhang says that some inspections have found holes in the
ceiling above areas where bottles were filled. He also says that
companies have failed because there was improper ventilation, instances
where workers were not conforming to minimum hygiene standards, as well
as sites where water was entering the market despite broken or
insufficient filtration devices.
“Ultraviolet (UV) lamps are used
to kill bacteria using radiation,” explains Seng Chhang. “But if the
speed of the water [being processed] is too fast, if the pipe is too
large or if the lamps are not replaced properly, the effectiveness of UV
radiation is reduced.” He says other bottled water technology, such as
the use of ozone, also requires maintenance and care to ensure
micro-organisms are sufficiently killed.
Despite the
certification program, however, officials acknowledge that the ISC label
is no guarantee that the bottled water in your hands is 100 percent
safe.
“So many [companies] are printing the label without authorization from us,” explains Sam No, deputy director of
certification, who adds that a new three-digit number is now being
placed underneath the symbol, unique to each company and acting as a
thumbprint. He says the new labels aim to prevent counterfeits, while
also making it easier for officials to identify and track products.
Revealing the complexity of the industry, Sam No says that some water
companies in the Kingdom make three or four different brands of bottled
water that originate from the same source.
Shedding further light
on the mystery of bottled water, Seng Chhang says most companies in
Phnom Penh take their water from the municipal water supply, where it is
then subject to a variety of additional treatments such as carbon,
manganese, anthracite or resin filters. As an employee at the ministry
since 1994, Seng Chhang says he usually drinks boiled municipal water
because he knows what he is getting. Cambodia has received international
awards over the past few years for water management, such as the
Stockholm Industry Water Award last year, given to the Water Supply
Authority in Phnom Penh, as well as the Asian Development Bank Water
Prize in 2004. While impressive, these awards do not authenticate
superior water quality in Cambodia, but recognise achievements for
improving public accessibility, administration and management for
municipal water supplies.
Educating the public about the benefits
of standardized testing remains a top priority for ISC, according to
Seng Chhang, who says that cooperation between government bodies is
essential because there are limited ways to enforce compliance with
regulations. He says that the integrity of the system thus falls to
consumers.
“The consumer is powerful. They must understand food
safety and make wise decisions when they purchase water. This will help
them stay on the safe side,” he says, adding that the plan is to produce
TV commercials to inform the public if funding can be secured. Although
the new ISC certification logo is a step in the right direction, the
institute’s website has yet to publish details on the latest serial
numbers. Reference material is also available at the ISC library – but
for purchase only.
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