Drikkbare

Drikkbare is a Norwegian adjective meaning drinkable or potable. It is used to describe liquids that can be consumed safely by humans. In everyday language the term is most common in reference to water, as in “drikkbart vann,” but it can also apply to beverages and other liquids intended for consumption. The concept is closely tied to health and safety standards rather than taste or convenience.

The assessment of whether a liquid is drikkbar involves microbiological, chemical, and physical criteria. Microbiological quality focuses on the absence or acceptable levels of pathogens, including indicators such as Escherichia coli and total coliforms. Chemical criteria cover substances that may pose health risks, such as nitrates, lead, arsenic, pesticides, and other contaminants, each subject to regulatory limits. Physical quality includes turbidity, color, odor, and taste. In the context of drinking water, regulatory authorities monitor source water, treatment processes, and distribution systems to ensure consistency with defined drinking-water standards. Consumer confidence is often supported by regular testing and public reporting.

While the term primarily concerns drinking water, it is also used for other liquids to indicate suitability for consumption. It is important to note that a liquid can be drikkbar yet have taste or mineral characteristics that make it less desirable to some people. Overall, drikkbare serves as a public-health-oriented designation balancing safety, quality, and accessibility of drinking liquids.