Objective To understand the sanitary condition of swimming pool water in Shapingba District

Chongqing and provide a scientific basis for health supervision and management. Methods Sampling and monitoring were carried out continuously from 2016 to 2019 for swimming places open to the public in Shapingba District

Chongqing

and a total of 324 water samples from 93 swimming pools were collected in this study. The six indicators of urea

total bacterial count

coliform

turbidity

p H and free residual chlorine were tested in the samples according to the relevant testing standards

and the results were evaluated according to the Health Standards for Swimming Places（GB/T 9667-1996）

and SAS 9.4 software was used for statistical analysis of the data. Results One hundred and sixty-three qualified water samples passed the test out of 324 water samples; the overall passing rate was 50.31%

and the passing rates from 2016-2019 were 32.56%

50.68%

56.58% and 61.80%

respectively

showing an increasing trend year by year（P<0.05）. From the perspective of specific indicators

the indicators with higher failure rate are free residual chlorine and urea. The difference in water quality qualification rate of swimming pools of different place types is statistically significant（P<0.05）

with the lowest water quality qualification rate（36.60%） and free residual chlorine qualification rate（37.25%） belonging to community swimming pools. Too much free residual chlorine is the main reason for the community swimming pools failing to pass the test（accounting for 81.25% of the free residual chlorine unqualified water samples）. Conclusion The sanitary condition of swimming pool water quality in Shapingba District

Chongqing is still not optimistic

the health supervision department should continue to strengthen the supervision of swimming places and personnel training

the district swimming pool as the key type of supervision

strengthen the disinfection technology training and guidance

and increase the sanitary supervision of disinfection links.