中国农村家庭饮用水处理的微生物学评估显示电水壶的益处：一项横断面研究。
Microbiological Evaluation of Household Drinking Water Treatment in Rural China Shows Benefits of Electric Kettles: A Cross-Sectional Study.
作者信息
Cohen Alasdair, Tao Yong, Luo Qing, Zhong Gemei, Romm Jeff, Colford John M, Ray Isha
机构信息
Department of Environmental Science, Policy and Management, University of California, Berkeley, California, United States of America; School of Public Health, University of California, Berkeley, California, United States of America.
National Center for Rural Water Supply Technical Guidance, Chinese Center for Disease Control and Prevention, Beijing, China.
出版信息
PLoS One. 2015 Sep 30;10(9):e0138451. doi: 10.1371/journal.pone.0138451. eCollection 2015.
BACKGROUND
In rural China ~607 million people drink boiled water, yet little is known about prevailing household water treatment (HWT) methods or their effectiveness. Boiling, the most common HWT method globally, is microbiologically effective, but household air pollution (HAP) from burning solid fuels causes cardiovascular and respiratory disease, and black carbon emissions exacerbate climate change. Boiled water is also easily re-contaminated. Our study was designed to identify the HWT methods used in rural China and to evaluate their effectiveness.
METHODS
We used a geographically stratified cross-sectional design in rural Guangxi Province to collect survey data from 450 households in the summer of 2013. Household drinking water samples were collected and assayed for Thermotolerant Coliforms (TTC), and physicochemical analyses were conducted for village drinking water sources. In the winter of 2013-2104, we surveyed 120 additional households and used remote sensors to corroborate self-reported boiling data.
FINDINGS
Our HWT prevalence estimates were: 27.1% boiling with electric kettles, 20.3% boiling with pots, 34.4% purchasing bottled water, and 18.2% drinking untreated water (for these analyses we treated bottled water as a HWT method). Households using electric kettles had the lowest concentrations of TTC (73% lower than households drinking untreated water). Multilevel mixed-effects regression analyses showed that electric kettles were associated with the largest Log10TTC reduction (-0.60, p<0.001), followed by bottled water (-0.45, p<0.001) and pots (-0.44, p<0.01). Compared to households drinking untreated water, electric kettle users also had the lowest risk of having TTC detected in their drinking water (risk ratio, RR = 0.49, 0.34-0.70, p<0.001), followed by bottled water users (RR = 0.70, 0.53-0.93, p<0.05) and households boiling with pots (RR = 0.74, 0.54-1.02, p = 0.06).
CONCLUSION
As far as we are aware, this is the first HWT-focused study in China, and the first to quantify the comparative advantage of boiling with electric kettles over pots. Our results suggest that electric kettles could be used to rapidly expand safe drinking water access and reduce HAP exposure in rural China.
背景
在中国农村，约6.07亿人饮用煮开的水，但对于当前普遍采用的家庭水处理（HWT）方法及其效果，人们了解甚少。煮开是全球最常见的家庭水处理方法，在微生物学上是有效的，但燃烧固体燃料产生的家庭空气污染（HAP）会导致心血管和呼吸系统疾病，且黑碳排放会加剧气候变化。煮开的水也容易再次受到污染。我们的研究旨在确定中国农村使用的家庭水处理方法并评估其效果。
方法
我们于2013年夏季在广西农村采用地理分层横断面设计，从450户家庭收集调查数据。采集家庭饮用水样本并检测耐热大肠菌群（TTC），对村庄饮用水源进行理化分析。在2013 - 2014年冬季，我们又调查了120户家庭，并使用遥感传感器来证实自我报告的煮开数据。
结果
我们对家庭水处理普及率的估计为：27.1% 使用电水壶煮开，20.3% 使用锅煮开，34.4% 购买瓶装水，18.2% 饮用未处理的水（在这些分析中，我们将瓶装水视为一种家庭水处理方法）。使用电水壶的家庭中耐热大肠菌群浓度最低（比饮用未处理水的家庭低73%）。多水平混合效应回归分析表明，电水壶与耐热大肠菌群对数降低幅度最大相关（-0.60，p<0.001），其次是瓶装水（-0.45，p<0.001）和锅（-0.44，p<0.01）。与饮用未处理水的家庭相比，使用电水壶的家庭饮用水中检测到耐热大肠菌群的风险也最低（风险比，RR = 0.49，0.34 - 0.70，p<0.001），其次是瓶装水使用者（RR = 0.70，0.53 - 0.
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