Iron
A naturally occurring metal that can cause orange-brown discolouration, staining, and a metallic taste in water.
ADWG Guideline
0.3 mg/L
Iron is one of the most common elements in the earth’s crust and dissolves into groundwater and surface water from natural geological sources. It can also enter water from corroding iron or steel pipes.
Why it matters
The ADWG sets an aesthetic guideline of 0.3 mg/L. Iron in water is primarily an aesthetic issue:
- Staining: Orange-brown marks on laundry, sinks, and toilet bowls
- Taste: Metallic or bitter taste above 0.3 mg/L
- Appearance: Discoloured or rusty-looking water
- Pipe deposits: Iron bacteria can form slimy deposits in plumbing
Iron in drinking water is not considered a health risk at typical concentrations.
Treatment
Water utilities remove iron through aeration and filtration. At the household level, sediment filters and oxidation filters can reduce iron levels. Bore water users often need specialised iron removal systems.
Check Your Water
See how iron levels compare in your suburb with real water quality data.
Disclaimer: Glossary definitions are provided for general educational purposes only and do not constitute medical advice or professional guidance. For specific health concerns about your drinking water, consult a qualified health professional. See our Terms of Use.