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Emerging Threats to Drinking Water Quality

机译：对饮用水水质的新威胁

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Early concerns about drinking water quality were focused solely on water's aesthetic value, i.e., appearance, taste, and smell. Ancient civilizations focused on improving the taste and odor of drinking water Removing water turbidity (cloudiness) was the driving force for treating waters of objectionable taste and appearance (Hall and Dietrich, 2000; U.S. EPA, 2000). The importance of contaminants in drinking water was recognized in the late nineteenth century when a link between water quality and public health was recognized. The pioneering work of British surgeon Joseph Lister and German Scientist Robert Koch (1870s-1880s) in bacteriology demonstrated the presence of microorganisms in water supplies and the need for preventive measures (Baker and Taras, 1981). In the late nineteenth and early twentieth centuries, when enteric diseases such as typhoid fever and cholera were prevalent, efforts of scientists and engineers were focused mostly on producing disease-free drinking water supplies.
机译：早期对饮用水质量的关注仅集中在水的美学价值上，即外观，味道和气味。致力于改善饮用水的味道和气味的古代文明消除水浊度（浑浊）是处理味道和外观令人反感的水的动力（Hall和Dietrich，2000; U.S。EPA，2000）。十九世纪末，人们认识到饮用水中污染物的重要性，当时人们认识到水质与公共卫生之间的联系。英国外科医生约瑟夫·李斯特（Joseph Lister）和德国科学家罗伯特·科赫（Robert Koch（1870s-1880s））在细菌学方面的开创性工作证明了供水中存在微生物以及需要采取预防措施（Baker and Taras，1981）。在十九世纪末和二十世纪初，当肠胃疾病如伤寒和霍乱流行时，科学家和工程师的努力主要集中在生产无病的饮用水供应上。

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